Mango Daiquiri Sorbet

Mango Daiquiri Sorbet

Ripe mangoes and rum create a grown-up frozen treat that is the perfect complement to Latin and Caribbean fare.


Use ripe mangoes to create this light and fruity sorbet that scoops up beautifully and is easy to make. A splash of rum turns it into a grown-up favorite that is the perfect accompaniment to Latin and Caribbean fare. Serve the sorbet in a frozen parfait glass or mango boat, made by scooping out the centers of halved mangoes and freezing the shells.

PREP: 5 minutes
COOK: 15 minutes
CHILL: at least 4 hours

INGREDIENTS
  • 1 1/4 cups water
  • 3/4 cup sugar
  • 2 cups sliced peeled pitted mangoes
  • 7 tablespoons light rum
  • 8 hollowed-out mango halves (for serving; optional)
  • Fresh mango slices
DIRECTIONS
  1. Stir 1 1/4 cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 2 cups sliced mangoes and return to boil. Transfer mixture to processor and puree. Pour into bowl. Refrigerate puree until cold, about 2 hours.
  2. Mix rum into puree. Stir sorbet mixture until well blended; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead. Keep frozen.)
  3. Freeze 8 hollowed-out mango halves or parfait glasses 1 hour. Using ice cream scooper, scoop sorbet and place in mango halves or frozen glasses. Garnish with fresh mango slices and serve.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.

Belgian Waffles

Belgian waffles with sweetened whipped cream and sliced strawberries

Belgian waffles are low-calorie, kid-friendly, and perfect to prepare ahead and store in the freezer for up to a month. (Photo by Jathan Fink, Jadeworks Entertainment)

Who doesn’t love waffles? They are perfect for breakfast, brunch or even dessert. If you whip up a batch on Sunday morning, eat them for breakfast and freeze leftovers in a zip-top plastic bag, separated by layers of wax paper. When you’re ready to eat them, simply pop them in the toaster until they are warm. Then serve them with butter and maple syrup or as shown here, topped with sliced strawberries and fresh whipped cream. Yum!

PREP: 18 minutes
COOK: 4 minutes per batch

INGREDIENTS
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • Sweetened whipped cream
  • Sliced fresh strawberries
DIRECTIONS
  1. Beat egg yolks and sugar at medium speed with an electric mixer until thick and pale. Add butter and vanilla, beating until blended. Combine flour, baking powder and salt. Add flour mixture and milk to egg mixture, beating until smooth. Beat egg whites until stiff peaks form; fold into batter.
  2. Cook in a preheated, oiled Belgian waffle iron until golden. Serve with sweetened whipped cream and strawberries.

YIELDS: 1 dozen

© 2011 Jadeworks Entertainment.

Breakfast Week: Buttermilk Pancakes

Buttermilk pancakes with butter and fresh maple syrup

Buttermilk pancakes are a surprisingly versatile breakfast that can be prepared in advance, taken on the road, or served with whipped butter and fresh maple syrup.

Perhaps you don’t think about pancakes as a breakfast food you can take on the road with you. But actually, they’re quite versatile. Whip up an entire batch and freeze the leftovers, then reheat in the toaster for a future breakfast. If you have to head out the door, spread peanut butter and strawberry preserves on them, wrap them in waxed paper, and they suddenly become a portable snack. However, if you have time, add 1 cup of roasted chopped pecans to the batter and smother them in butter and fresh maple syrup for a traditional favorite that never grows old.

PREP: 10 minutes
COOK: 3 minutes per batch

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil

DIRECTIONS

  1. Combine first 5 ingredients; stir well.
  2. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.)

YIELDS: 18 (4-inch) pancakes.

TIP: To reduce calories, replace buttermilk with 1 cup Greek yogurt mixed with 1 cup milk. Simply mix the two ingredients together until smooth. The result is that your pancakes will actually come out fluffier and they will taste just as good!

Arrabbiata sauce makes your taste buds sing

Arrabbiata Sauce

If your family loves spice the ways ours does, our Arrabbiata Sauce will take your pasta to a whole new level.

We always love to put a zesty spin on our favorite dishes. Kick your Italian favorites up a notch by turning a simple marinara into a spicy arrabbiata sauce. Your family will clamor for more whether you serve it over manicotti or your favorite pasta.

PREP: 10 minutes
COOK: 6 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 6 ounces sliced pancetta, coarsely chopped
  • 2 teaspoons crushed red pepper flakes
  • 2 garlic cloves, minced
  • 5 cups marinara sauce

DIRECTIONS

  1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the red pepper flakes and garlic and sauté until tender, about 1 minute. Add the marinara sauce and bring to a simmer, then remove from the heat and let cool until ready to use.

YIELDS: 5 cups.

© 2010 Jadeworks Entertainment. All rights reserved.

Basic Marinara Sauce

Basic Marinara Sauce

Our Basic Marinara Sauce is filled with healthy veggies and slow cooked to perfection.

Preparing meals in advance makes it possible to get a homemade dinner on the table in a matter of minutes. If you love Italian food, you’ll want to start with this staple, a basic marinara sauce that will provide the base for numerous recipes, including spaghetti, lasagna and more.

PREP: 15 minutes
COOK: 1 hour 10 minutes

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 (28-ounce) cans crushed tomatoes
  • 2 dried bay leaves

DIRECTIONS

  1. In a large pot, heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
  2. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
  3. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

TIPS: The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using. This full-flavored, robust sauce also freezes well, so consider making a double batch to freeze in 2-cup portions. You can store it in resealable freezer bags for up to three months.

YIELDS: 2 quarts.

© 2010 Jadeworks Entertainment. All rights reserved.