The Phantom R

When I was growing up, I loved Orange Push-ups from Schwan's. Occasionally, I was offered a dish of a lovely, citrus, frozen treat at the home of my mother's elderly friend. These refreshingly chilly desserts were always called, "sherbeRt."

Sher-Bert.

Bright, fruity ice cream.

Sherbert.

Sometime early in the course of my first full-time job of adulthood, the second R disappeared. It became a phantom during our afternoon calls to the local Dairy Queen to learn which flavor of SHERBET was available that day.

Sher-bet.

I had picked up early on that although my southern bred parents said, "warsh," there was not an R in "wash." It took a little longer for the realization that "sherbert" was actually pronounced "sherbet."

Regardless of how you may articulate it, the Bing Cherry Sherbet that I whipped up this summer was delicious. Creamy, fruity, and rich. Made without an ice cream maker. Yes! Without an ice cream maker. Lusciously easy...although a bit time consuming due to the freezing/whipping process. But, worth it.

Sherbet.

Bing Cherry Sherbet

(adapted from Martha Stewart)

1 cup sugar

2/3 cup water

2/3 cup sour cream

1 1/2 cups heavy cream

1/4 cup whole milk

1/2 teaspoon salt

1 pound Bing cherries, pitted and halved

2 tablespoons fresh lemon juice

Prepare an ice-water bath; set aside.
Stir 2/3 cup sugar and water together in a small saucepan.
Bring to a boil, stirring occasionally.
Transfer syrup to a medium bowl and place bowl in ice-water bath.
Let syrup cool completely, stirring frequently.
In a large mixing bowl (I used the metal bowl of my KitchenAid mixer.), whisk together sour cream, heavy cream, milk, salt, and the syrup.
Transfer to freezer (I put the entire bowl in the freezer.).
After 30 minutes, remove from the freezer and whisk mixture vigorously for 2 minutes (I used my stand mixer.).
Return to freezer.
Repeat whipping every 30 minutes until sherbet is the consistency of whipped cream and whisk leaves a trail, about 3 to 4 hours.
Meanwhile, put cherries, remaining 2/3 cup sugar, and lemon juice in a large pot.
Heat over medium-high heat, stirring occasionally, until cherries begin to break down and juice thickens, about 30 minutes.
Transfer to a bowl and allow to cool completely. (Warm cherries will destroy the delicate, frozen sherbet.)
Gently fold cherry mixture into sherbet until just combined. (I left swirls of the juices through the sherbet.)
Cover surface of sherbet with parchment paper and freeze in covered container until set, 4 to 6 hours. (Serves 8-10)

Hundreds and Thousands

In Britain, Hundreds and Thousands are merely Sprinkles. Little candy coated bits of sugar that are used to decorate and adorn cakes, cookies, and even buttered slices of bread for fairy tea parties. Sprinkles add pop to our ice cream sundaes, sparkle to our rice krispie treats, and imagination to every dessert they touch.

Surprisingly, this blog has reached one hundred posts. I hope that sharing what has been On My Plate has added some pop, sparkle, and imagination to your own. I know that some faithful have tried a few recipes, a few devoted have made comments (although, I once read a statistic that the average blog reader never leaves comments...I am glad to know that I am sharing with people who aren't just average), some persuasive friends hound me when I don't post, and some even demand a mention now and again (here you go, Richie).

I started this blog out of boredom and frustration that my cookbook plans weren't going as well as I had hoped. I shared it with only a few out of fear that my musings were really incredibly dull, insipid, and downright corny. I know that many of you have passed the link on to others. I see that I do have some steadfast followers...even if it just to roll your eyes at what I have written for the day. :~) I doubt that I will ever make the blog fully public, but appreciate everyone that does enjoy it and like that you think it is worthy to share. Thanks for humoring me about what is On My Plate.

As for what is On My Plate, it is summer; it is hot. Nobody wants to lock themselves in the kitchen with a blazing oven to make a dessert. Why not perk up purchased ice cream treats with chocolate coating and sprinkles? I don't know if I will ever get to Hundreds and Thousands of posts, but lets treat ourselves to something cool and celebrate our menus with a little life thrown in.

Dipped Ice Cream Sandwiches

6 (1 ounce) semi-sweet chocolate baking squares, chopped
1 tablespoon shortening
4 ice cream sandwiches
Candy Sprinkles a/k/a Hundreds and Thousands

Line a baking sheet with waxed paper; set aside.
In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
Dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
Place on prepared baking sheet and freeze. (Serves 4)