Sunday, June 20, 2010

Father's Day Dinner

Mike likes simple food, so for Father's Day, I made him Tacos with Homemade Parmesan Shells and Homemade Vanilla Spice Ice Cream with Cherry Sauce.  

Both dishes benefitted from produce found at two different farmers markets: Chinese tricolor hot peppers in the Chunky Chinese Salsa that I mixed into the ground beef and fresh dark cherries.  It was more work than eating out but so good.  And, best of all, Mike loved his special dinner!

Cherry Sauce

  • 1 generous cup of fresh dark cherries, rinsed and pitted
  • 1/4 cup sugar or Splenda or 'Just Like Sugar'
  • 1 tablespoon butter
  • 1/4 teaspoon vanilla extract
  • 1/4 cup water
  • 1/4 teaspoon Xanthan Gum

  • Mix all ingredients except the Xanthan Gum in a saucepan, stirring thoroughly.
  • Bring to a boil over medium heat.
  • Before mixture begins to boil, sprinkle Xanthan Gum over mixture and whisk to blend in.
  • Continue to stir as mixture boils and thickens.

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