Homemade Ice Cream Experiments: Chocolate-Coconut Sorbet

Seattle's temperatures have reached an all-time high this week, which is really unfortunate in a city with very little air conditioning, something this southern girl will never understand. Luckily, I have an awkward, but adequate portable AC unit and a love for all things frozen and sweet to get me through these dog days.

I'm a chocolate lover and a coconut advocate, which is why this sorbet recipe appealed to me, but it's also a great solution for people who want to avoid the whole lactose thing. It's rich, sweet, and all-together yummy.

Chocolate-Coconut Sorbet
Recipe courtesy of The Perfect Scoop

1 cup water
1 cup sugar
Pinch of salt
8 ounces bittersweet or semisweet chocolate, finely chopped
2 cups Thai Coconut milk
1/2 teaspoon vanilla extract

Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved. Remove from the heat. Add the chocolate pieces and whisk until the chocolate is melted. Whisk in the coconut milk and vanilla. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If a layer of coconut milk has firmed up on top, simply whisk it in before churning.

Food for Thought

When I was in Savannah last week, I happened to have one of the greatest dining experiences of my life. It was a meal, a feast really, specially prepared by a chef at The Olde Pink House for eight of us lucky ones. The menu was inspired by what the Habershams, a prominent family in Georgia's early history, would have eaten. That said, what was so impressive about the meal was how it remained as true as possible to 18th century dining and still managed to be so very delicious. I've never eaten such well-researched food. Here's the menu:

Soup
Crab and Corn Chowder with Welsh Rarebit
Pale Ale, Sweetwater 420, Georgia

First Course
Scalloped Oysters
Sauvignon Blanc, Meriau "L'Arpent des Vaudons", Loire Valley 2007

Second Course
Stewed Rabbit with Pattypan Squash and Cellared Vegetables
Chardonnay, Roux Pere et Fils, Burgundy 2007

Third Course
Oxtail en Croute with Sundancer Peas in Madeira Sauce
Pinot Noir, Paul Pillot, Burgundy 2007

Entree Course
Spiced Venison with Pan Roasted Potatoes and Greens
Cotes du Rhone, E. Guigal, Rhone Valley 2005

Dessert
Carolina Gold Rice Pudding and Syllabub with Brandied Peaches
LBV Port, Sandemans, Portugal

Absolutely the best dining experience I've had in a restaurant. What's the best meal you've ever eaten?

Scent-sational Giveaway!

Update: Paula of two ellie is the winner!

I've got a giveaway for you! Robin Lynne, southern belle, photographer, and soapmaker extraordinaire has kindly offered up one of her solid perfumes available at Savannah Soap Kitchen. With scents like pomegranate lemon, banana pudding, cinnamon l'orange, and honey almond, you might have a hard time choosing just one.

Check out the list of scents here, then leave a comment below before midnight on Wednesday. One lucky recipient will be chosen at random.

Ahoy!

I just love nautical-themed fashion. There's something so cheery and summery about stripes, anchors, and red, white and blue. Etsy has an entire guide dedicated to seaworthy items. These are just some of my favorites.

[Skirt: theclosetstuffer; Boat Shoes: DearGoldenVintage; Clutch: JohnMetBetty; Locket: shopcloverbelle; Tote: bayanhippo]

Party Pictures

Just a few photos from the anniversary party for some floral and foodie inspiration.

Ginger flowers and birds of paradise.

Mini buffalo burgers, warm tomato sandwiches with fresh basil, and mini crab cakes.

Pan-seared scallops.

Marriage and Music

I came across this video earlier today on Love. Obsess. Inspire., but now it's floating around everywhere. This looks like the most fun you could have at a wedding. What a brave bride and groom! Love it.

Coast to Coast

I'm back from my trip down to Savannah. The anniversary party was beautiful, the weather wasn't too hot, and the rest of my time was filled with family and friends, thunderstorms, and fantastic food. I'll recap my adventures, culinary and otherwise, throughout the week.