Monday, July 16, 2012

LEMON SEMIFREDDO (no, not Fredo Corleone's half-brother)

(no, not Fredo Corleone’s half-brother)

Recently Michigan cousins I’d never met were in Los Angeles and I invited them for dinner.  Now, as we all know, ‘breaking bread’ with relatives can be an iffy thing, especially if the wine is flowing – but ever the gambler, I threw caution to the wind.  I’m so glad I did.

Richard, of course, was cooking and he planned his menu with care.  Among the appetizers was the faux chopped chicken liver, always a favorite. 

(He also baked dates stuffed with blue cheese and marcona almonds that I’ll tell you about another time. Absolutely delicious!)

For the entrée, he made Giada DeLaurentiis’ fabulous salmon in lemon brodetto w/ a pea/mint puree…

But, it was a recipe he found in a Family Circle magazine while hanging out in a doctor’s waiting room waiting for me that was the icing on the ice cream cake… as it were.  The perfect summer evening dessert.

A lovely dinner for truly lovely people and my good fortune, they’re family!  I hope to see them again.

Family Circle Magazine


1 pint lemon ice cream (such as Haagen-Dazs)
1 cup heavy cream
1 tablespoon honey
2 drops yellow food coloring (optional)
1 package (6 ozs) fresh blueberries
14 lemon or short bread cookies, coarsely crushed *


Soften ice cream on counter for 10 minutes.  Meanwhile, coat a 9x5x3-inch loaf pan with nonstick cooking spray.  Line pan with plastic wrap.

In large bowl, beat cream and honey to stiff peaks, about 3 minutes.

Beat ice cream mixture into whipped cream.

Beat in food coloring, if using.  Fold in berries and 2/3 cup of crushed cookies.

Transfer ice cream mixture to pan.  Tap gently on counter to release air bubbles. 

Press remaining cookie crumbs on top to adhere.

Cover with plastic; freeze at least 4 hours or overnight.

Use plastic to lift loaf from pan and invert on serving tray.

After 15 minutes, slice and serve.

*Richard used the thin lemon cookies from Trader Joe’s that are crunchy and delicious.

Makes 10 servings

238 calories per serving; 16 g fat (9 sat.); 3 g protein; 23 g carbohydrate; 0 g fiber; 66 mg sodium; 58 mg cholesterol

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