This has been a busy month for me… and surely for many others! As a result, the June Tasty Tools: Juicer event is a little slim, but still full of lots of great entries. Thank you to all those that participated! Maybe I chose an unpopular kitchen tool – Juicer… Have folks resorted to bottled juices rather than juicing their own? (I know I’m guilty for having a bottle of lemon juice in my fridge, only because lately, the price for lemons is a bit high!)
If you weren’t able to make it to our June Tasty Tools: Juicer event, hopefully you can participate in July’s Tasty Tools… We’re highlighting Pastry & Basting Brushes! So if you plan on making a dish requiring the use of a pastry or basting brush, submit them to the event all throughout the month of July. All July Tasty Tool entries must be submitted by July 31st… and the round up will be posted August 1st. Now here are the juicy entries for the Tasty Tools: Juicer event:
submitted by Karen of Loves To Eat
from Tampa, FL
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth-I used a dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.Heat a large skillet over medium heat. Season the shrimp with salt and pepper.
Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among 4 plates or arrange on a platter and serve. I served it over pasta!
submitted by Sita of For Spicy Lovers
from Sydney, Australia
1 Mango (peeled and cut into cubes)/3 tbs Mango pulp or
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar
1/4 tsp Cardamom powder (optional)
Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator
for an hour ( if you want to skip this, use ice cubes. But I don’t like ice cubes).
Pour into glasses, and serve.
submitted by Becke of Columbus Foodie
from Columbus, OH
adapted from several recipes on Recipezaar
1/3 c. freshly squeezed lemon juice
1/4 c. sugar
1 1/3 c. cold water
1 tsp. grenadine syrup
Mix all ingredients together in a pitcher and whisk until the sugar is dissolved.
Serve in a tall glass over ice.
submitted by Annie of Annie’s Eats
from Indianapolis, IN
recipe from Source: Williams Sonoma Ice Cream
2 cups fresh orange juice (from 6-8 oranges)
¼ cup sugar
1 cup whole milk
In a bowl, stir the orange juice and sugar together until the sugar dissolves. Strain the mixture through a fine-mesh sieve into a nonaluminum bowl. Pour the milk into another bowl. Cover both bowls and refrigerate until chilled, at least 3 hours or up to 8 hours.
Mix the orange juice and milk together. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Transfer the sherbet to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
submitted by Carrie of Carrie’s Sweet Life
Carrie’s recipe comes from one of my favorite bloggers & bakers, Peabody of Culinary Concoctions of Peabody. This also happens to be my favorite fruit pie, so thanks Carrie for highlighting this for the event!
1/2 cup key lime juice, fresh if possible
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided
5 egg yolks
whipped cream, for garnish
1 coconut-pecan graham cracker pie shell (recipe follows)
Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.
Coconut-Pecan Graham Cracker Crust
1 ¾ cups crushed graham cracker crumbs
1/3 cup sweetened coconut flakes
1/3 cup sugar
1/3 cup pecans
7-8 TBSP melted butter
In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.
Bake crust for 10 minutes at 400F. If you are using the mini pie pans, pre baking is not necessary.