Sunday, July 16, 2017

Asian-Style Cucumber Soup: Cool and Refreshing for Souper (Soup, Salad, & Sammie) Sundays

I eat warm soups year-round, even in the hotter, more humid days of summer. Still, it's nice to enjoy a flavorful cold soup when it's too hot to do much cooking or want to spend much time in the kitchen.


This Asian-Style Cucumber Soup from Mark Bittman is perfect for summer eating. It simple, has fresh flavors, and a kick of spicy heat from the chili pepper. I made a few small changes to the recipe--making it a vegan soup, upping the rice vinegar a bit, and topping it with sesame seeds and chili oil. My changes are in red below.


Asian-Style Cucumber Soup
From Mark Bittman, via TheNewYorkTimes.com
(Serves 4)

2 medium cucumbers
3 Tbsp soy sauce (I used low-sodium tamari)
2 Tbsp  rice or white wine vinegar (I added an extra Tbsp)
1 small chili, stemmed, seeded and minced, or 1/4 tsp cayenne, or to taste
2 tsp sugar (I used agave)
3 cups chicken stock, chilled (I used low sodium-no-chicken veggie broth)
1/2 cup minced scallions, both white and green parts
1 cup chopped watercress or arugula (optional)
1 cup roughly chopped cilantro, mint, Thai basil or a combination
(I used all three) 

Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.

Add stock, scallions, watercress or arugula if you like, and stir. Taste and adjust seasoning. (I added another tablespoon of rice vinegar.) Just before serving, garnish with herb or herbs of your choice. (I added a sprinkle of toasted sesame seeds and a few drops of chili oil.)


Notes/Results: This is such a tasty and refreshing soup. I liked it even more than I thought I would. The balance of flavors wit the savory, sweet and acidity works well and the peppery bite of the watercress and the cooling flavor of the herbs is nice. There is a slight kick at the end from the chili, but I liked enhancing it with the chili oil for just a bit more heat. Even if you are leery of or not crazy about cold soups, if you like Asian-flavored cucumber salads and herbs, this one would be a good one to try. It would make a nice starter for some grilled fish or a dinner of sushi. I will happily make it again.


I'm linking this soup up with I Heart Cooking Clubs where this week's theme is our Monthly Ingredient Challenge: Just for Kicks--Spicy Dishes. You can see what spicy dishes everyone made by checking out the picture links on the post. 


We have two delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!


Judee of Gluten Free A-Z Blog shared this lovely Minted Quinoa Tabouli Salad (Tabbouleh) and said, "Summer has officially arrived and fresh seasonal vegetable salads are a welcome addition at any gathering. I especially love tabouli ( tabbouleh) made with lots of fresh parsley and fresh mint. ... The vegan and gluten free salad was light, rich in summer vegetables, and tastefully dressed. It's a nice diversion from the
traditional
lettuce and tomato salad."


Here at Kahakai Kitchen I made two delicious open-faced toasts this week, full of mood-enhancing dopamines: Avocado Toast with Sriracha-Garlic Mayo and Banana and Almond Butter with Dark Chocolate Drizzle. Either of these are perfect for breakfast, lunch, or for a sammie snack. 


Mahalo to Judee for joining me this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


 
Have a happy, healthy week!
 

Tuesday, July 11, 2017

The Book Tour Stops Here: A Review of "Strange Contagion" by Lee Daniel Kravetz, Served with Two Toasts: Avocado with Spicy Sriracha Mayo & Banana Almond Butter with Chocolate Drizzle

I've been trying to branch out more in my reading so I am happy to be on the TLC Book Tour for Strange Contagion: Inside the Surprising Science of Infectious Behaviors and Viral Emotions and What They Tell Us About Ourselves by Lee Daniel Kravetz, a book about the science behind social contagion--the way infectious behaviors, emotions and actions can come together and how ideas spread. Along with my review, I am serving up two of my favorite toasts: Avocado Toast with Spicy Sriracha Mayo and Banana Almond Butter Toast with Dark Chocolate Drizzle, inspired by my reading and sure to pump up those dopamines and your mood. 


Publisher's Blurb:

Picking up where The Tipping Point leaves off, respected journalist Lee Daniel Kravetz’s Strange Contagion is a provocative look at both the science and lived experience of social contagion.

In 2009, tragedy struck the town of Palo Alto: A student from the local high school had died by suicide by stepping in front of an oncoming train. Grief-stricken, the community mourned what they thought was an isolated loss. Until, a few weeks later, it happened again. And again. And again. In six months, the high school lost five students to suicide at those train tracks.
 
A recent transplant to the community and a new father himself, Lee Daniel Kravetz’s experience as a science journalist kicked in: what was causing this tragedy? More important, how was it possible that a suicide cluster could develop in a community of concerned, aware, hyper-vigilant adults?
 
The answer? Social contagion. We all know that ideas, emotions, and actions are communicable—from mirroring someone’s posture to mimicking their speech patterns, we are all driven by unconscious motivations triggered by our environment. But when just the right physiological, psychological, and social factors come together, we get what Kravetz calls a “strange contagion:” a perfect storm of highly common social viruses that, combined, form a highly volatile condition.
 
Strange Contagion is simultaneously a moving account of one community’s tragedy and a rigorous investigation of social phenomenon, as Kravetz draws on research and insights from experts worldwide to unlock the mystery of how ideas spread, why they take hold, and offer thoughts on our responsibility to one another as citizens of a globally and perpetually connected world.

Hardcover: 288 pages
Publisher: Harper Wave (June 27, 2017)

My Review:

Psychology and especially why people do what they do has always fascinated me so I was immediately pulled into Strange Contagion. I was not familiar with the Palo Alto tragedies where a series of students and recent graduates from one high school committed suicide on the commuter train tracks, and it is both sad and mystifying. Besides living in the same town and going to the same high school, there was no real connection to these students--they all participated in different activities and were not friends, yet a cluster was formed. Author Kravetz, recently moved to the community looked for an explanation and found it in the phenomenon of social contagion--which if it sounds like a disease, it moves and acts like one with its ability to infect a group like a virus. 

I was immediately absorbed in the book which although it can lapse deeply into science and facts at times, manages to put the information forth in a palatable way. Kravetz did a lot of research but the detailed facts he uncovered are tempered with emotion--you can tell he truly cares about his subject and the heartbreak his community faced, as well as having his own fears of bringing up his children in a community where the suicide clusters happened not once, but twice. The examples of social contagions are not limited to Palo Alto--it is in many aspects of life. Examples included bulimia and how the discovery and attempts to provide information via the media led to a sudden increase of cases, gun violence and school shootings, the outbreak of accusations of abuse and satanic rituals at daycare centers across the country, and even the more mundane like work groups and how one negative person on a team can drag down productivity--something I have witnessed many times. There are positive examples of social contagion too, like telenovelas with positive images that led to increased sign-ups for adult literacy. Kravetz gives some ideas including caring more about ourselves and each other, training people to look for warning signs of social contagions, and trying to intercept negative chains before they get started. There is also a resource section on suicide prevention at the back of the book.

Strange Contagion packs a lot of information into 280-some pages and its hard to do it justice in a review. If you like learning about science, psychology and emotion, you will likely find this book as fascinating as I did. Living in the times that we do, it is especially easy to see social contagions in action--as the recent elections are a great example. I found many ah-hah moments in the book and will probably go back and read at least sections of it again. Not a breezy summer read but a good one.

-----

Author Notes: Lee Daniel Kravetz has a master’s degree in counseling psychology and is a graduate of the University of Missouri–Columbia School of Journalism. He has written for Psychology Today, the Huffington Post, and the New York Times, among other publications. He lives in the San Francisco Bay Area with his wife and children.
 
Find out more about Lee at his website, and connect with him on Facebook and Twitter.



-----

Food Inspiration: 

So, Strange Contagion is a book that leans to the serious and scientific and not the food. There are a few mentions of coffees, lunch, apples and sushi and tempura and I am not making light of the seriousness of the suicides in Palo Alto by including a recipe pairing--it's what I do. I decided to go with dopamines for my inspiration, also known as the good enhancing or happy hormone in the brain. I do a workshop on "good mood foods"--that includes foods thought to naturally boost the dopamine levels with serotonin, selenium, Omega 3 fatty acids, Vitamin D, folic acid and calcium. I figure that we live in a tough world, so anything we can do to make ourselves feel better is a good thing. 

Here are a dozen foods thought to add to a positive mood.  

12 Good Mood Foods

1.     Bananas

2.     Oranges and other citrus fruit

3.     Oats & whole grains

4.     Almonds

5.     Chicken and turkey

6.     Avocado

7.     Seeds (sunflower, pumpkin, flax, sesame)

8.     Fatty fish (salmon, black cod, sardines)

9.     Dark chocolate

10.  Green Vegetables

11.  Dairy products

12.  Berries


Honestly, avocado toast never fails to put me in a good mood and I eat it at least a couple of times a week--at my favorite local coffee shop and at home as I asked the owner what was in their Spicy Garlic Aioli and recreated it so I can supplement my avo toast consumption on days I'm not there. Although nothing beats their toast and having someone make it for me, it's a pretty close approximation. When I don't have ripe avocados on hand, I like using apple bananas and almond butter on my toast and nothing enhances a mood like drizzling dark chocolate on top of something. I make both of these on an oat and grain seeded bread. Plenty of good mood foods going on here. 

I've included my recipe for Sriracha-Garlic Mayo, that I use on the toast and just about anything else as well as instructions for putting both toasts together.
 

Sriracha-Garlic Mayo
By Deb, Kahakai Kitchen
(Makes 1/2 cup)

1/2 cup mayonnaise (I use vegan garlic mayo)
2 1/2 Tbsp sriracha, or to taste
1 tsp smoked paprika
1 tsp garlic powder (I use roasted garlic powder)
1/2 Tbsp pickle or caper juice + more to taste and thin as needed to drizzle

Stir together ingredients in a small bowl. Taste and add additional Sriracha or seasoning as desired. 

Cover and chill until ready to use. Will keep for about a week to ten days in fridge.


To make Avocado Toast with Spicy Garlic Mayo: Toast seeded grain bread and spread with a thin layer of garlic butter. Top with thinly-sliced avocado and drizzle with Sriracha Garlic Mayo. Sprinkle lightly with celery salt and enjoy!

To make Banana Almond Butter Toast: Toast seeded grain bread and spread with a layer of almond butter. Top with thinly sliced banana and drizzle melted dark chocolate on top if desired. Enjoy!


Notes/Results: What can I say? I eat both of these toasts all the time and love them. If you don't like bananas, sliced strawberries work equally well with the almond butter and chocolate, and you can also substitute peanut butter or any other nut butter if you like. With the Sriracha-Garlic Mayo, you can make it as hot as you like--I like it to have a good kick but not burn my taste buds and the creamy avocado cools things down a bit. Just don't leave off the celery salt from this toast--the combination just makes it. Whether for breakfast, lunch, or a snack, these toasts keep me satisfied and in a good mood. 


I'm linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


I'm also linking up these tasty sandwich-y toasts to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.

 
Note: A review copy of "The Strange Contagion" was provided to me by the publisher Harper Collins and TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, July 9, 2017

Zucchini-Tortellini Soup for Souper (Soup, Salad, & Sammie) Sundays

It's summer and I seem to be on a bit of a zucchini kick lately. Soup Night: Recipes for Creating Community Around a Pot of Soup, is a somewhat recent purchase from the used book store and the recipe for Zucchini-Tortellini Soup is what called to me first. A bit like a summery minestrone with the addition of fresh tortellini, it solves a pasta craving too.


I made a couple of changes to the recipe--mainly adding garlic and a few spices for more flavor. 


Zucchini-Tortellini Soup
Slightly Adapted from The Soup Club
(Serves 6)

1 Tbsp olive oil
1 medium onion, diced
2 carrots, diced
1 celery stalk, diced
1 leek, white part + a little of the green, trimmed and diced
2 thin-skinned potatoes, diced
(I added 3 garlic cloves, minced)
(I added 1/2 tsp each dried basil, oregano, celery seed)
2 large tomatoes, peeled and chopped
8 cups vegetable broth
12 oz fresh or frozen cheese tortellini (I used Basil & Parmesan)
1 tbsp minced fresh basil, or basil pesto
Parmesan cheese for garnish, if desired

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, leek, and potatoes and saute just until the vegetables begin to soften, about 5 minutes. (At this point I added the garlic and spices and sauteed for another few minutes.)

Add the tomatoes and the broth and simmer until the potatoes and carrots are tender, about 10 to 15 minutes.

Cook the tortellini in a large pot of salted water, according to package directions. Remove when still al dente--don't overcook. Drain and set aside.

Add the zucchini to the soup and simmer until just crisp-tender. Stir in the tortellini.

Ladle into bowls and add the basil or pesto. Garnish with grated Parmesan if desired.


Notes/Results: A simple soup full of veggies and pasta goodness. I would recommend adding the garlic and spices like I did, otherwise it would be pretty mild in flavor but with them, it was a very tasty bowl of soup. I chose not to add cheese to the top of mine--trying to cut down on the dairy, but it would be delicious with it. I would happily make it again.


We have a few delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!


Debra of Eliot's Eats made this gorgeous Watermelon Fruit Salad with Mango, Blackberries and Basil and said, "This recipe is simple, fresh and delicious.   The slightly spicy mango works well with the milder watermelon and the berries just add a pop of brightness.   You could use mint in this dish if you prefer, but I am a basil freak and the herb worked well, especially with those mangoes.

 
Tina of Squirrel Head Manor enjoyed a Gyros with Herb Roasted Potatoes and said, "This gyro was absolutely packed with lettuce, tomatoes, grilled onions, chicken and Taziki sauce.  For my side dish I chose the roasted new potatoes. The potatoes were so good we decided we had to duplicate them at home. A few nights later we did."



Simona of briciole made a Russian Mushroom and Egg Salad from a new cookbook and said, "One dish caught my attention immediately: Salat iz Yaits i Gribov (page 120-121). It uses mayonnaise (maionese), a condiment that has a special place in Mastering the Art of Soviet Cooking and one I liked as a child, in part because I ate it rarely. Nowadays I make my own and can have it whenever I want. I halved the original recipe to make a smaller salad. I also changed some of the quantities because, while I like mayonnaise, I do so in moderation. Finally, I added a mix of baby spinach and arugula to the mushrooms, to create some flavor variety."

 

Finally here at Kahakai Kitchen, I made Hugh Fearnley-Whittingstall's simple, but delicious salad of Marinated Cucumber with Mint and served it with a piece of local mahimahi, dredged in curry. It was a quick-to-make dinner, perfect for a humid night.


Mahalo to everyone who joined in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week!
 

Friday, July 7, 2017

A Simple Salad of Marinated Cucumber with Mint, Served with Curried Mahi Mahi

Even with the Independence Day holiday, it still felt like a long week and by the time this humid Friday night rolled around, I wanted something light, quick and easy for dinner. Hugh Fearnley-Whittingstall's  Marinated Cucumber with Mint sounded perfect, especially when paired with some local Mahi Mahi, sprinkled with curry powder and cooked in the grill pan.


Hugh says, "This delicately sweet-sour dish – my version of the ever-successful lightly vinegared cuke idea – is somewhere between a salad and a relish. It's very good alongside barbecued meat or fish."

Marinated Cucumber with Mint
Hugh Fearnley-Whittingstall via TheGuardian.com
(Serves 3 to 4)

1 medium-large cucumber
1 tsp cider vinegar
1 Tbsp olive oil
2 Tbsp finely chopped mint

pinch of sugar (I used agave)
sea salt and freshly ground black pepper
 
Peel the cucumber (or leave the skin on, if you prefer), halve it lengthways and scoop out the seeds. Slice into thick half-moons. Put in a dish with the vinegar, oil, mint and a pinch each of sugar, salt and pepper. Toss together thoroughly, then set aside in a cool place (but not the fridge) for 15-30 minutes. Toss again before serving

Notes/Results: I am a fan of vinegary cucumber salads to begin with and this one is slightly lighter, but even more cooling with the addition of the chopped mint. It paired really well with the fish, (I just seasoned my mahi mahi with salt, pepper, curry powder and a bit of roasted garlic powder and cooked it with a bit of coconut oil.) The curry powder gave the fish plenty of flavor and tasted great with the cucumbers. Together they made a nice light dinner that was done and to the table pretty quickly, with little effort. I would happily make the cucumbers (and the fish) again.


I'm linking up this easy and delicious recipe at I Heart Cooking Clubs where our theme is Salads & Sides. You can see what everyone made by checking out the picture links on the post. 


I'm also linking it up to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.

 
Happy Aloha Friday!

Thursday, July 6, 2017

The Book Tour Stops Here: A Review of "The Right Side" by Spencer Quinn, Served with a Recipe for Green Tea & Apple Sorbet

Today I am happy to be a stop on the TLC Book Tour for The Right Side by Spencer Quinn. Along with my review, I have a recipe for Green Tea and Apple Sorbet inspired by my reading and there is a tour-wide giveaway for a chance to win a copy of the book at the bottom of the post. 


Publisher's Blurb

In this riveting new novel by the New York Times bestselling author of the Chet and Bernie mystery series, a deeply damaged female soldier home from the war in Afghanistan becomes obsessed with finding a missing girl, gains an unlikely ally in a stray dog, and encounters new perils beyond the combat zone.
 
LeAnne Hogan went to Afghanistan as a rising star in the military, and came back a much lesser person, mentally and physically. Now missing an eye and with half her face badly scarred, she can barely remember the disastrous desert operation that almost killed her. She is confused, angry, and suspects the fault is hers, even though nobody will come out and say it.
 
Shattered by one last blow—the sudden death of her hospital roommate, Marci—LeAnne finds herself on a fateful drive across the country, reflecting on her past and seeing no future. Her native land is now unfamiliar, recast in shadow by her one good eye, her damaged psyche, her weakened body. Arriving in the rain-soaked small town in Washington State that Marci had called home, she makes a troubling discovery: Marci’s eight-year-old daughter has vanished. When a stray dog—a powerful, dark, unreadable creature, no one’s idea of a pet—seems to adopt LeAnne, a surprising connection is formed and something shifts inside her. As she becomes obsessed with finding Marci’s daughter, LeAnne and her inscrutable canine companion are drawn into danger as dark and menacing as her last Afghan mission. This time she has a strange but loyal fellow traveler protecting her blind side.
 
Enthralling, suspenseful, and psychologically nuanced, The Right Side introduces one of the most unforgettable protagonists in modern fiction: isolated, broken, disillusioned—yet still seeking redemption and purpose—LeAnne takes hold of the reader and never lets go.

Hardcover: 336 pages
Publisher: Atria Books (June 27, 2017)


My Review:

The Right Side was a bit of slow start for me, but I really ended up liking this book. I was expecting more of a suspenseful thriller and was surprised that so much of the book went by before getting to the suspense and even to the dog--who seems to adopt LeAnne. There is a lot of set up to define LeAnne as a character, but it works--I found myself invested in her and with her unpredictability from both the attack in Afghanistan and her own personality, I wanted to see what she was going to do next. She suffers from memory loss, is angry, has severe PSTD and is damaged in many different ways besides the physical damage to her eye and face. When she isn't angry, she is prickly and not always easy to like, but LeAnne is a fighter, very compelling, and she grew on me. Although the book ends up being just as much a character study of LeAnne as it is a mystery, there is her friend's missing daughter to consider, as well as what actually happened in Afghanistan--was LeAnne at fault for the mission going wrong? Once I was rooting for LeAnne and the tension began to ratchet up a few notches, I was hooked and didn't want to put the book down for the last third. 

This is my first book from this author who has a popular (and I understand much lighter) adult mystery series about a dog and his human companion as well a dog-centered children's mystery series for middle graders. I would love another book about Leanne and her new companion and the end of this one seems to set it up nicely for a continuation so I'll keep my fingers crossed. The Right Side is not a light read, but it is an absorbing one, making it a good pick for your summer TBR stack if you like strong female characters, stories involving dogs, mystery/suspense books, and books about military veterans.

-----

Author Notes: Spencer Quinn is the #1 New York Times bestselling author of the ongoing Chet and Bernie mystery series, as well as the bestselling Bowser and Birdie series for middle grade readers. He lives on Cape Cod with his wife Diana—and dogs Audrey and Pearl. 

Keep up with him by visiting SpenceQuinn.com.

-----

Food Inspiration:

There's not a ton of food inspiration in The Right Side, but there is some. An obvious choice for a dish are the gingerbread men "with mint green eyes" that LeAnne remembers her mom making when she was a child. Trouble is, I don't like gingerbread and it's way too warm and humid to make me turn on an oven and bake. LeAnne exists on road food a lot in the book--mostly chocolate bars and chocolate milk and bacon burgers. She also eats a lot of sandwiches. There was mention of Apple Brown Betty, pears, potato chips, ice cream, a Chex-Mix-like snack mix at a bar, deviled eggs, a BLT, shrimp diablo, a Chinese restaurant, fried chicken, a cheeseburger, a tuna sandwich with a few sides, and soup, beer, vodka, peanut butter crackers, coffee and cream and a dinner of apple martinis, white wine, crab legs, pork chops and dessert.


I ended up blending a few things together for my book-inspired dish. LeAnne tries green tea which at first "did nothing for her; then it was not bad; and after that, nice." Then there is a scene where LeAnne runs into an old boyfriend at a restaurant with his family and he asks her to sit down with them for dessert with homemade sorbets that his kids are addicted to--there were silver bowls at every place, "bearing little sorbet balls, green, orange, and white," as well as a basket of of brownies and cookies. LeAnne (charmer that she is at times) walks away with a handful of brownies and cookies. I decided to put the green tea and the apples from the Apple Brown Betty--in the form of apple juice and apple brandy into a simple, light and cooling  sorbet.


I wanted a very quick, very low effort sorbet without adding extra sugar so I just blended strongly brewed green tea with good quality fresh apple juice and added some Calvados (apple brandy) for additional flavor, lemon juice, and a frothed egg white. If you want a sweeter, stronger-flavored sorbet, cooking down apples with sugar, then pureeing them is probably the way to go and you can find lots of recipes online.

Green Tea and Apple Sorbet
By Deb, Kahakai Kitchen
(Makes about 3 cups of Sorbet)

1 1/2 cups green tea, brewed strong and cooled
1/2 cup good fresh apple juice, cold
1 Tbsp fresh lemon juice
2 Tbsp Calvados or apple brandy, optional
1 egg white, whipped until frothy, optional

Mix the green tea and apple juice together, add the apple brandy and frothed egg whites and pour into the chilled bowl of an ice cream maker. Process according to ice cream maker instructions. 


Place in freezer for at least an hour to finish firming up. Serve with apple slices and shortbread cookies if desired. If freezing for more than an hour, let sorbet sit for 7 to 8 minutes before scooping.


Notes/Results: There is more apple flavor in this sorbet than green tea--especially with the addition of the the calvados or apple brandy but the grassiness of the green tea is there in the background. Refreshing, not too sweet--you can add sweetener if you want but I found the apple juice sweet enough (I used Simply Apple brand). I read that the frothy egg white would make it less icy and I'm not sure that it did that much, so if you have raw egg fears, you could leave it out. When paired with the tart green apple slices and the buttery green tea shortbread and served in a tea cup, it makes a nice and cooling summer dessert or snack. I would make it again.


I'm linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


There is a tour-wide giveaway for the chance to win a copy of the book. Three copies will be given away and you can enter below.

a Rafflecopter giveaway
Note: A review copy of "The Right Side" was provided to me by the publisher Atria Books and TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.