Recipes | Nibby Priest -Life On Purpose

Peach Sorbet (made with Cardinal Farms Peaches)

Posted on July 22, 2014 Written by Nibby Priest

Makes about fourteen 1/2- cup servings

3/4	Cup of Granulated Sugar
3/4	Cup of Water
2 1/2	Pounds of Peeled and sliced Peaches
2/3	Cup tangerine or orange juice (we used fresh squeezed oranges)
1	Tablespoon Corn Syrup (the stuff that’s killing us!)

Place sugar and water in a 1 1/2 quart saucepan. Bring to a boil over medium heat, reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup- you will have 1 1/4 cups simple syrup. Transfer to a bowl and cool completely.

Place the peach slices/cubes or chunks into a blender and slightly puree. You should end up with 6 cups of Peach Puree. Stir in the tangerine or orange juice, corn syrup and cooled simple syrup. Cover and chill for 2 hours or longer.

Turn on the Cuisinart Ice Cream maker and pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture , similar to a freshly scooped Italian ice, If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

– I trust you will enjoy this recipe as much as I have. This year we have been blessed with bountiful peaches. Let me know how it turns out when you make this recipe.

Recipe adapted from the Cuisinart Ice Cream Maker Recipe Book. For more about Cardinal Farms peach orchard in Henderson County Kentucky see their Facebook Page or call their peach hotline at 270.831.2900 or 270.869.0942.

See Twitter Feed: Tweets by @peacheson41A

What are other ice cream related recipes you have tried in the Cuisinart Ice Cream Maker?

Originally posted on Aug 12, 2009 & July 25, 2013

Mezzaluna Black Bean Salad

Posted on August 14, 2010 Written by Nibby Priest

Ingredients

3 cans black beans drained rinsed
Half yellow pepper
Half green pepper
4 tomatoes all diced
4 green onions sliced
2 jalapenos or serranos diced
1 handful cilantro chopped

Dressing

½ cup red wine vinegar
½ cup canola oil
1 t. Dijon
1 t. cumin
1 t. oregano
1 t. Pepper
1 t. Salt

Put in jar shake–use 1/2 of dressing for 1 recipe

Mix well together

Can be made ahead of time and keeps very well in refrigerator.

This was a recipe of Mezzaluna a Garden Café’, a Henderson Kentucky restaurant that was in business in downtown Henderson from August of 1994 to October of 1999 and is sorely missed by many. Diane Gonnella Utley was the proprietor and chef. She made food simple, good for you and very tasty.

A Regional Tradition: Burgoo

Posted on October 25, 2009 Written by Nibby Priest

Burgoo is tradition in Henderson Kentucky and other parts of Kentucky. When I was in grade school one of the events that would take place every fall would be the annual Fall Burgoo at East Heights School.

The school itself was a rather unique when it opened in the fall of 1974. It was one of the first schools of its kind to have all open classrooms. That over the years has been changed but one thing that has stayed the same is the fall burgoo fundraiser.

The recipe of Homer Taylor has been used for years. I noticed a Garner in the crowd. Is the Homer Taylor recipe been replaced or converted into a Ralph Garner recipe?

The multiple kettles of burgoo are a total sell out. Today I was there at 8 am to learn that I had to wait in line till 10 am to buy my one gallon of burgoo. There were no presales. It would have been nice to be able to pre-purchase.

Today was the first time in several years that I bought some East Heights Burgoo, like I remember from my youth- it is the best!

There is a restaurant in downtown Henderson that claims to have some really good Burgoo too: http://www.downtownsandwichshoppe.com

The burgoo kettles in Henderson County are passed around from organization to organization to use as fund raisers- I do believe that the East Heights School and the Homer Taylor recipe is the best in the community.

Watch the quick video about what burgoo is:

Thank you Stacy P for being a good sport and letting me video you!

Have you ever tried Burgoo?

Who has your favorite recipe?