frozen mango sabayon shortbread

The first thing people ask me when I tell them I write a food blog is, "What's the best thing you've ever made?" Gosh I hate that question. I've never had a good answer. Some days it's been strawberry cheesecake parfaits, other days thyme and black pepper cheez-its. But today, I've finally found an answer, an answer that—without a doubt—trounces the precedents. Frozen Mango Sabayon Shortbread. This elegant spring dessert is wonderfully light and refreshing—tropical cubes of mango suspend in creamy sabayon atop crunchy shortbread. Whatever is bothering you, this will surely make the world good again. Cut into wedges and share with only your most worthy of friends...or not, you probably deserve it more. 

mango blueberry sherbert

People all over the world - except Australians and their backwards idiosyncrasies - are on the brink of summer; however they're ill prepared and I'm here to help. My suggestion? Go to Costco, buy a 24 family pack of sunblock, grab 6 industrial sized towels, and some summer fruits - provided that you left Costco otherwise you're gonna have to buy a lot of fruits (which is probably a problem only particular to the first world). After you finally leave Sampleworld with all of your beach day things run home and make this sherbert! It's so good, and surprisingly easy. 

When I was making this recipe I overestimated the capacity of my ice cream maker and when I measured the first batch I realized only an eighth of the mixture could fit in at one time. I practically have a toy ice cream maker. I concluded that the only sane thing to do was to make the sherbert by hand. So, every 30 minutes I took the sherberts out of the freezer and stirred them. That's probably why the blueberry one turned out kind of icy. Nevertheless I loved it even more because I literally made it myself. So the moral of the story is don't get your cooking equipment from Dave & Busters. 

virgin mango bellinis + basil

For the entire week I have procrastinated writing this post because I wondered whether it was really necessary to write down a recipe that has only 3 ingredients, and even less steps (and I was being lazy). Making these bellinis was so easy that I'm pondering whether I should change this blog to an only bellinis blog. I mean, the alliteration is right there. 

Truthfully, if there weren't any laws mandating that children under 21 can't drink, these bellinis would be totally non-virgin. But, laws and regulations and stuff. What can you do.