Signs of summer in Kansas are popping up all over the place.  The days are getting longer, the trees are blooming, and we had 4 inches of snow last saturday (I think you have to live in KS to get that joke).  The best part though, is that summer foods are starting to show up in the market.  This week I noticed peaches for the first time, and right next to them a mountain of fresh berries.  I have a serious soft spot for these natural candies and I couldn’t resist buying some blueberries, raspberries, strawberries, and kiwi.  After I got home with my prize, I thought about what to do with them. Strawberry shortcake?  Perhaps a cobbler?  Oh, what about cheesecake!?  Then it hit me: ice cream.  What’s more summery than that?  After a few more moments of thought, I concocted this recipe and started putting it together.  Its insanely easy, really cheap, and crazy delicious.  Whip this out at your first summer gathering and I promise, you will not be disappointed.

Ingredients:

12 ounces blueberries
6 ounces raspberries
6 ounces strawberries, sliced and halved
3 kiwifruit, diced
2 T red wine vinegar
2 T olive oil
1 T sugar

Method:

Combine the vinegar, oil, and sugar in a small non-reactive container and stir until the sugar is disolved.  Cover and put the mixture aside.  Next, put all the fruit into a large bowl and gently toss them to mix evenly.  After letting the fruit mix sit for about 5 minutes, spoon the liquid mixture evenly over the surface.  Be sure to stop and gently mix every 4 spoonfuls or so.  Once the mix is all in, its ready to serve.  Seriously, that’s it.  If you do not plan to serve immediately, place uncovered in a fridge for up to 5 hours.  When ready to serve, just get a bowl, put a few scoops of vanilla ice cream in it and spoon the fruit mix over the ice cream.

Enjoy :)
-E

Tags: berries, fruit, ice cream, summer

1/2 c. millet

2 c. water

1/2 t. salt

2T active dry yeast (2 pkgs.)

1/2 c. water

1/4 c. oil

1/2 t. salt

1 1/4 c. water

4 T sugar (or, use 1 c. water and 1/2 c. honey or rice syrup)

1 C walnuts, chopped

5 c. whole wheat flour (or 1/2 unbleached and 1/2 wwheat)

Cook millet, covered, in 2 c water with the salt for 30 minutes.  In a large mixing bowl, soften the yeast in 1/2 c water.  When cooked milled has cooled to lukewarm, add to yeast.  Stir in oil, 1/2 t salt, 1 c water, brown rice syrup or sugar, and nuts.  Mix well.  Stir in flour, kneading in the last bit a little at a time, for 10 minutes.  Let rise, covered, until double (about an hour).  Place into two lightly oiled loaf pans and let rest 10 minutes.  Bake at 425 for 15 minutes, then cover tops with foil and continue to bake with oven temp reduced to 350 for 30 minutes more.

This also works nicely with cooked oatmeal, 2 cups, in place of the millet and water.  This makes a hearty bread that is crusty on the outside and very moist inside.  Makes amazing cinnamon toast!

Tags: flour