Sunday, July 25, 2010

4th of July BBQ and Trio of Sorbet


I know 4th of July is over three weeks ago, but I just can't let the occasion pass without any sort of contribution to the event.

When summer rolls around and the hot weather started to soar, all I can think of is BBQ, BBQ, and BBQ, with cold drinks or cold desserts to fight the heat (don't get me started on the fruits). After a slow transition from Spring to Summer, we finally got a feel of what real Summer in California is. The temperature rises to maybe low 90 under the sun, which might be nothing compared to other states, but yeah it was pretty darn hot, but perfect for BBQ!

It's like a tradition to have a BBQ on 4th of July, American way and I was so ecstatic about this. You see, we usually buy ready-grill stuff at Costco or just marinated Korean beef/pork, but this time I wanted REAL BBQ. We made most of our own food this time (well, mostly). So here's the rundown of the menu:



Entree:
- baby-back ribs
- chicken kebab with red onion and bell pepper
- marinated pork (YUM!)
- three different kinds of sausages (store-bought)

Sides:
- roasted-garlic mashed potatoes
- grilled asparagus
- different kinds of chip and tortilla with salsa and artichoke dip
- grilled corn with mayo, lime and parmesan cheese

Drinks:
- mango and orange punch
- sodas

Dessert:
Trio of sorbet (pineapple, strawberry, and white peach)
Fruits (watermelon, cantaloupe, and honeydew melon)

It wasn't too hot that day, in fact, it was perfect. We had the BBQ at our house and the way our house is facing, it's cooler in the evening, the sun moves to the front part of the house. We got a warm weather with slightly cool breeze.

I was so excited about the dessert (read: the sorbet) because I think it was the perfect choice. The days were so hot that you're craving something to fight the heat. It happened that I was on a frozen dessert making frenzy after making the previous sorbet. Given that July is a National Ice Cream Month, this makes it even more perfect! I opted for three kinds of sorbet this time, strawberry (made on a previous post), white peach, and pineapple.


I really love the flavor of white peach, it's fragrant and subtle. I tried to use it in a cake once but I don't think that was a good idea, the flavor was so subtle that it gets lost easily among other flavors. So, sorbet was the perfect choice as it capture the pure flavor of the fruit. The only thing I wasn't too satisfied about was the color. I used white peach and it gets discolor rather fast. It turned brown within seconds after peeling, I wish someone can tell me how to keep the white color of the peach. I saw some blogs posted their white peach sorbet with pretty pink color (I'm dying to be able to get that color), or clean white.

The pineapple however was a request from my little nephew. He loves pineapple (I mean, who doesn't?), and as I mentioned before, we share the same love for sorbet over sweet ice cream (disclaimer: he hasn't tried homemade ice cream that's why). He kept asking me when I would make it everytime he saw the two pineapple sitting on the counter to ripen. He was beyond happy when I finally made it and he kept coming back to have a bowl of the soft-serve pineapple sorbet while it's still churning.


The three sorbet turned out really good. I mention about how good the strawberry sorbet was in the previous post, the strawberry flavor was so strong and fresh, the white peach is subtle with floral taste, the pineapple was so good that it was just bursting with flavor when you put it in your mouth, it was that good. One thing I noticed though, the texture of pineapple sorbet was different than the other two. I used the same recipe, adjusting the amount of sugar for each one, and the amount of puree depending on the sweetness of the fruit. It wasn't as compact as the other. I'm not complaining though, but just curious. I flipped through the same book and it has different recipe for pineapple sorbet, hmm.... curious why it has to be different.

For the next few days after the BBQ, me nephew kept asking me for the three sorbet for his dessert after dinner. I have a feeling he will grow with a fine tastebud :)


It was a relaxing and fun time surrounded by family and close friends, really good food; we played game and we even had a small firework in the backyard! Talking about back to the past, reminded me when I was still a kid.

Strawberry Sorbet -- recipe here
White Peach Sorbet -- same recipe as strawberry, but reduced the sugar to 100 g
Pineapple Sorbet -- same recipe as strawberry, but I used about 1000g-1200g of puree instead

2 comments:

wendyywy @ Table for 2..... or more said...

Pineapple is more fibrous than the oher two fruits. Strain it and you'll definately get more pulp than strawberries and peach. Remember nastar?? I do think it'll definately taste different.

Bertha said...

Yes, I always strain all puree for desserts, I don't strain the pineapple jam for nastar though :)