← All recipes

FareShare Gazette -- June 2006 Recipes

FareShare Gazette -- June 2006 Recipes is built on Fresh Orange Juice, Key Lime Juice, Simple Sugar Syrup Recipe Below, Sugar, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 cup
• 1/4 cup
• 1 cup
• 1 cup
• 3/4 cup
• 1 cup
• 2 cup
• 1/4 cup
• 1/4 cup
• 3 tbsp
• 1/4 tsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   For best flavor and texture, chill ingredients before preparing.

2. 2

   Combine first 6 ingredients in a blender, cover with lid and process until smooth. Add ice to make 4 cups; process until smooth.

3. 3

   Combine sugar and water in a small saucepan.

4. 4

   Cook over medium heat, stirring constantly, until sugar dissolves.

5. 5

   Bring to a boil; boil 15 minutes or until syrup is reduced to 3/4 cup.

6. 6

   In a bowl, combine the lime juice, sugar, milk, tequila and triple sec. Mix well.

7. 7

   Continue to mix in an ice cream maker or place in a loaf pan and freeze for at least 1 hour.

8. 8

   Grate with a fork or put in a food processor for a few seconds.

9. 9

   Freeze for 1 hour then mix with a fork.

10. 10

    In a small saucepan, combine the lime zests, sugar and water.

11. 11

    Let simmer over low heat for 8 minutes or until it has the consistency of syrup.

12. 12

    Rim 4 margarita glasses with sugar. Serve the sorbet in the glasses, garnished with the lime zest confit and slices of lime.

13. 13

    Amount Measure Ingredient -- Preparation Method

14. 14

    2 tablespoons butter 1 Serve with: warm, crusty bread

15. 15

    Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic; saute 3 to 5 minutes or until tender.

16. 16

    Add wine and tomatoes, and bring to a boil.

17. 17

    Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.

18. 18

    Remove mussels with a slotted spoon and place in serving bowls.

19. 19

    Add basil, lemon rind and pepper to liquid in pan; add butter and swirl in pan until melted.

20. 20

    Spoon sauce over mussels.

21. 21

    Serve immediately with warm, crusty bread.

22. 22

    Lightly butter an 8-inch baking dish and set aside.

23. 23

    Fill a large pot with enough water to come 2 inches up the sides of the pot.

24. 24

    Set a steamer rack in a large pot.

25. 25

    Add squash pieces.

26. 26

    Fill pot with enough water, taking care the squash is not bathing in water.

27. 27

    Cover and bring the water to a boil over high heat.

28. 28

    Then lower heat and steam over medium heat until the squash is very tender, about 30 minutes.

29. 29

    Transfer the squash to a food processor (preferably a handmill) and blend until smooth and creamy.

30. 30

    Add a pinch of salt to squash mixture.

31. 31

    Mix strained squash with 2 tablespoons maple syrup, 1 teaspoon freshly grated nutmeg and 2 tablespoons all-purpose flour.

32. 32

    Mix well.

33. 33

    Add 1 pouch instant leavening powder.

34. 34

    Bake at 375F for 35 minutes. Check with a bamboo stick that mixture is cooked but still moist inside.