Farmer’s market cherries are in full swing and each week I make sure I wake up early enough to get a primo bag or two! Who knows how long my fingers will be stained from all this pitting but, man, it is soooo worth it. This little beauty of a recipe couldn’t get any easier or unadulterated. It’s a coconut milk based ice cream so lactards everywhere rejoice, this little ditty is for you! Personally, I enjoy dairy as may have been obvious in the roasted cherry goat cheese and pistachio ice cream recipe posts from a while back, but I will admit to frequently craving the the creamy richness of coconut milk over cow cream on hot days. I’m a bit obsessed with coconut and cherry so this is a favorite of mine. It’s a great way to cool off on a hot day!
This is a mostly raw recipe but I believe that the way commercial coconut milk is made involves cooking or heating at the very least so I don’t want to stake an absolute raw claim on this one. I’m sensitive to the gums in canned coconut milk so I have make homemade coconut milk which means that, for me, this recipe is always raw!
What are you waiting for?! Get yourself some cherries and start pitting!
** little tip I learned the hard way: after pitting the cherries halve them to make sure the pit is out and there isn’t a second sneaky pit hiding out in there. The first time I made this I heard the dreaded sound of a pit clunking around in the blender and I knew I was totally screwed. It was so tasty we all just devoured the ice cream and pulled little pieces of pit out of our teeth for the rest of the night. Yup, I know how to throw a pretty sexy dinner party;)
- 3 cups pitted sweet red cherries
- 1 can or 1-3/4 cups full fat coconut milk
- 1/4 cup raw honey
- 1 tsp ground vanilla bean
- 1/4 tsp almond extract
- 1/4 tsp hazelnut extract
- 1/4 cup coconut oil
- 1/4 cup unsweetened dried shaved coconut
~ Throw it all in a blender and process.
~ Pour into ice cream maker and spin about 20 minutes or until the ice cream thickens up.
yup, it’s that easy!
A major project I’ve been working on for the past few months is a summer gallery show at the Hostetler Gallery in Nantucket, MA. This was an incredibly fun project that allowed me to just get weird in the studio. Simply fantastic and liberating! The imagery sort of took on a look of it’s own and, to be honest, a traditional matted photograph framed behind glass simply isn’t my style so I spent time experimenting with different papers as well as contemporary and unique ways to present the print. Well, I found it! The presentation is glass free and floated, simply gorgeous. The paper has a chrome quality that accentuates the contrast and graphic nature of the photographs.
Anyway, enough of that. If you find yourself on the beautiful mini island of Nantucket please pop into the gallery and speak to Susan, the gallery director. She’s fantastic and will make you a lovely brew to sip while you look at all the amazing art she represents. If you do stop in, I would love to know what you think!!!
42 Centre Street
Nantucket, MA 02584
I’ve also added a “personal art” section to my website to showcase the images that are currently available for purchase at the gallery or directly through me if you don’t find yourself in Nantucket. The prints come in a few different sizes and they are all limited edition.
Here are a few “teaser” images;)…
I’ve sort of been down the rabbit hole lately working on some important and exciting projects. Sometimes so many things need to be done at once it’s hard to know where to start. One big project I have yet to bring to the blog will be the subject of next week’s post so stay tuned;)
This week I’m happy to say that I updated the imagery on my professional photography website. This is always a daunting task just dealing with all the files, resizing, editing and editing and (oh did I mention editing?). Once it’s done though it’s a pretty gratifying. I’m in the process of re-branding and making a new print portfolio so the updated website is the first step. It’s definitely going to be a great book!
Would love to hear what ya’ll think of the updated site. Favorite photos? Least favorite photos? It’s tough to edit your own work so I’m grateful for feedback!
Have a great week!
I don’t know about you, but as the days get longer I find myself working later and later. All that sunshine keeps me going until dusk! Unfortunately that means it’s pretty late by the time I wind down and think about dinner. It’s a busy life and we all need a few basic recipes as start points for a quick, easy, and moderately healthy dinner and this pasta recipe is one of my “tried and trues”. Sometimes I throw in some halved cherry tomatoes or sauteed squash, or broccoli….you get the idea;) It’s easy and filling without being too heavy for summer. Not to mention it’s a great vehicle for random garden veggies and any herbs you have floating around!
Personally I love this dish for its use of spring peas. Yum!
- 2-3 strips uncured bacon, chopped
- 10 ounces fresh spring peas
- 1 pound pasta (I recommend fresh tortellini, spinach stuffed tortellini sing in this dish!)
- 1 package crimini mushrooms, sliced
- smashed garlic
- rosemary infused extra virgin olive oil
- fresh basil leaves, chopped
- shaved parmesan
- salt and pepper
~ Cook pasta per package directions and strain.
~ In a large sauce pan, boil water and blanch spring peas for 2-3 minutes. Strain.
~ Cook chopped bacon until crispy, remove with a slotted spoon and drain on a plate of paper towels.
~ Reserve about 1 tablespoon of the bacon fat in the pan, add garlic and saute sliced mushrooms.
~ In a large bowl, toss pasta with cooked peas, mushrooms, chopped basil, bacon, and parmesan. Drizzle with rosemary infused olive oil and toss again. Salt and pepper to taste.
food photographer, food photography, los angeles, crystal cartier