Cool down after a hot day with this irresistible seasonal dessert. This refreshing and creamy herbaceous gelato pairs exceptionally well with a sweet Blueberry & Spearmint Sauce and Iced Lemon Cookies. Made with basil, it’s a delicious alternative flavor with an incredibly refreshing taste. Our easy blueberry sauce is made with Perfect Purée of Napa Valley’s Spearmint & Lime which can be ordered online or you can substitute with simple syrup.
1 quart blueberries
½ cup Perfect Purée of Napa Valley’s Spearmint & Lime or mint simple syrup (recipe below)
2 tablespoons fresh lemon juice
In a medium saucepan, mix the blueberries with the syrup. Cook over moderate heat until the blueberries begin to burst and collapse about 15 minutes. Remove from the heat. Transfer to a blender and puree; strain through a fine mesh strainer. Stir in the lemon juice, cool to room temperature and refrigerate.
2 cups whole milk
1 cup cream
2 cups packed basil leaves
¾ cup sugar
¼ teaspoon salt
6 egg yolks
Place the milk, cream, and basil in a blender. Blend until completely smooth. Add to a saucepan over medium heat and cook until just starting to simmer. In a large bowl whisk the sugar, salt, and egg yolks together until pale yellow. Temper the warm cream/milk mixture into the egg yolk mixture. Transfer the mix to back to a saucepan and over medium heat cook, continually stirring, until the eggs thicken and the sauce thickly coats the back of a spoon. Set a smaller bowl inside a larger bowl that is filled with ice. Remove the custard from the heat and strain through a fine-mesh sieve into the smaller cold bowl. Set the bowl in an ice water bath to rapidly chill. Chill, occasionally stirring, until cold, then refrigerate overnight or for 8 hours.
Churn in an ice cream machine according to manufacturer’s instructions. Freeze until ready to use.
Lemon Butter Cookies
2 cups all-purpose flour, plus more for the pan
2 sticks unsalted butter, at room temperature, plus more for the pan
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
1 ½ tablespoons fresh lemon juice
½ teaspoon kosher salt
½ cup plus 2 tablespoons confectioners’ sugar
1 tablespoon fresh lemon juice
Finely grated lemon zest, for garnish
1 tablespoon sugar crystals
Preheat the oven to 350°. Butter an 8”x8” baking pan, line the bottom and up two sides with parchment paper. Butter the parchment and then flour the pan, tapping out any extra flour.
Whisk together the flour and salt in a bowl; set aside. Using a stand mixer fitted with a bowl beat the butter with the confectioners’ sugar until very smooth, about 2 minutes. Add the egg and beat until well combined. Add the lemon zest and juice, then reduce the speed and add in the flour and salt mixture until just incorporated. Pour the dough into the pan, smooth the top and bake for 20 minutes.
Remove from the oven and cool in the pan 10 minutes. Carefully remove from the pan using the excess parchment and set on a rack to cool completely. Remove the parchment and cut into long thin bar-shaped pieces.
When the cookies are cooling, make the frosting. In a bowl, whisk 1 cup confectioners’ sugar with the lemon juice until smooth. Use the remaining sugar by adding small amounts to thicken the icing – only if needed. In another small bowl, combine the lemon zest with the sugar crystals. Spread the lemon icing over the cooled cookies and sprinkle with lemon zest mixture. Let stand until the frosting is set, about 30 minutes.
Mint Simple Syrup
½ cup sugar
½ cup fresh mint leaves
In a saucepan over medium heat add the sugar with ½ cup water. Bring to a simmer and stir until the sugar melts into the water. Remove from the heat and add the mint leaves; set aside to cool about 30 minutes. When the syrup has cooled, strain through a fine-mesh sieve into a clean container to remove the mint. Set aside.
Fresh Basil Leaves
Add the sauce to a bowl. Top with the gelato, cookies, and a basil leaf; makes 6-8 servings.
Get the grill going and make Dad’s dinner on Father’s Day memorable with a pretzel bun burger topped with cheddar, bacon, spicy mustard, and a side of grilled fingerling potatoes and onions. If you’re feeling adventurous for this special occasion, we include Fresh Chef Experience’s special burger beef combo to create a fantastic grind-your-own recipe to go with an easy-to-make, tasty mustard sauce.
Pretzel Bun Burger
24 ounce of ground burger, formed into eight thin burger patties, about 3 ounces each (See our fresh grind recipe below)
Fresh ground pepper
8 thinly-sliced cheddar cheese slices
8 slices cooked applewood smoked bacon
Mustard sauce, recipe below
4 pretzel buns, sliced open
Heat a grill to hot. Set the burgers out 30 minutes before grilling. Lightly salt and pepper both sides. Add the burgers and cook 3-4 minutes per side. Add the cheese and continue to grill, about one minute before removing. Layer two burgers with 4 pieces of bacon and the mustard sauce on the bun. Serve with roasted potatoes and onion – recipe below.
2 tablespoons whole-grain mustard
2 tablespoons Colemans mustard
1 tablespoons maple syrup
⅛ teaspoon or 4-5 drops hot sauce
2 tablespoons mayonnaise
1 teaspoon apple cider vinegar
Whisk all of the ingredients together. Spread on both sides of the bun when assembling the burger.
Fingerling Potatoes & Onions
1 ½ pounds fingerling or small potatoes, sliced in half
1 large Vidalia onion, slice into thin wedges
2 cups of baby spinach
2 teaspoons olive oil, plus extra
Add the potatoes to a large saucepan, cover with water. Bring to a simmer and cook until a small knife easily passes through the potato about 12-15 minutes. Strain off the liquid and set the potatoes aside to dry. Heat a grill to high; brush the potatoes and onion with olive oil. Grill until well marked and the onion is cooked through. Remove to a large bowl, add the spinach and two teaspoons of olive oil. Toss gently. Serves 4.
Fresh Chef Experience’s Grind Burger Mixture
¾ pound rib eye steak, cubed
½ pound skirt steak, cubed
2 large short ribs, (about 1 pound with bone) bone removed and cubed
Using a meat grinder, grind the beef together twice through a course to fine grind. Form into 8 patties about 3 ounces each. Cover and refrigerate until ready to use.
The perfect grilled combination – delicious brook trout and tender artichokes served with lemon and garlic aioli. Easy to find now at most groceries, these tender, smoky artichoke halves, quickly and beautifully grill along with fresh trout while the aioli sauce comes together in minutes.
Once you get a taste of grilled trout, you’ll be hooked and it’s easier than you think. A super-clean cooking grate is a secret to preventing sticking. So remember to heat the grill on high heat, then use a grill brush to clean off any bits of protein or sauce sticking to the bars. Oil the fish well before placing the grate and then brush the fish again with oil just before turning.
4 globe artichokes
Prepare a one-quart bowl of water. Cut the lemon in half, squeeze in the bowl with the water and then add the lemon halves. Using a sharp knife cut off the smaller leaves around the base of the artichoke and cut the stem, so you only have about a half inch left. Cut the artichokes in half and put them immediately in the water.
Working with one artichoke at a time, remove the furry core or “choke,” scraping out any remains pieces with a spoon. Once cored, immediately place into the lemon water and continue until all are completed.
Heat a large saucepan with a steamed fitted inside. When steam is rising, place the halved, cored artichokes, cut side down, into the steamer and steam for 20 minutes. After 20 minutes, remove and set aside to drain.
Brush the cut side with olive oil and place on the grill for 15 minutes or until well marked.
Four 1-pound fresh brook trout without a head, scaled, gutted, and butterflied open (skin on)
Kosher salt and freshly ground pepper
Thinly sliced lemon
Heat a grill to high. Brush trout on both sides with olive oil and season generously with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Brush the top with more olive oil and carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and serve hot topped with lemon slices, the artichokes, and lemon aioli.
Easy Lemon Aioli
½ cup mayonnaise
finely grated lemon zest of one lemon
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon plus one teaspoon garlic, minced
¼ teaspoon salt
Whisk all the ingredients in a small bowl to combine. Serve with the grilled artichokes and trout.