By Karen Mordechai
Rediscover the paintings of cooking and consuming communally with a gorgeous, uncomplicated choice of foodstuff for associates and family.
With her dinner sequence Sunday Suppers, Karen Mordechai celebrates the magic of accumulating, bringing jointly pals and strangers to attach over the acts of cooking and sharing nutrition. if you happen to yearn to attach round the desk, Karen’s basic, seasonally pushed recipes, evocative images, and understated styling shape a highway map to making neighborhood of their personal kitchens and in offbeat destinations. This choice of gatherings will motivate a feeling of event and group for either the amateur and skilled cook dinner alike.
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Additional info for Sunday Suppers: Recipes + Gatherings
3. Whisk together the yogurt, vanilla, and the finely chopped cookies in a large bowl until smooth. Fold in the meringue. 4. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions. 5. When the yogurt has finished churning and is still soft, transfer to a large bowl. Fold in the coarsely chopped cookies until evenly distributed. 6. Transfer to a freezer-safe container and chill in the freezer for 2 to 3 hours to allow the yogurt to completely set.
When the sugar is ready, continue beating the eggs at low speed and very slowly stream in the hot sugar mixture. When all the sugar has been incorporated, turn the mixer to high and beat until the meringue is glossy and has cooled almost down to room temperature, 2 to 3 minutes. ) 5. Whisk together the yogurt, vanilla, and spice-infused milk in a large bowl until smooth. Fold in the meringue. 6. Pour the yogurt mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Indd 30 12/30/13 10:21 AM Lemon Meringue Homemade lemon curd gives this frozen yogurt the same bright lemon flavor that you look forward to in a lemon meringue pie. The difference here is that the meringue and the lemon curd are blended to create a zesty frozen treat! The lemon curd needs to be made in advance, but you can double the recipe and store the extra lemon curd to enjoy later with toast or scones for breakfast. 1/3 2/3 2 2 2/3 cup fresh lemon juice cup sugar large egg whites, room temperature cups plain Greek-style yogurt, cold cup Lemon Curd (recipe follows) 1.