I’m a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
One of the greatest things about having a blog is the ability to really come out and support someone or something you really believe in. I had the pleasure of meeting Michelle Stern from What’s Cooking With Kids last year at the BlogHer Food convention in San Francisco. We had quite the adventure in a stretch limo with about 12 other bloggers, something we’re still laughing about! (And this is quite a dramatic story for another time.)
What I’ve come to know about Michelle is that she has an all-encompassing passion for getting kids interested and enthused about good food that is good for you. This is a passion close to my own heart, as I wrote in my post about Food vs. Fauxd.
I’ve watched over the last year as Michelle has crusaded for salad bars in schools, held classes on gardening and cooking for children, and “birthed” her 3rd child, so to speak – The Whole Family Cookbook.
The Whole Family Cookbook is filled with delicious recipes that are simple enough to get both novice moms and kids cooking in their own kitchens. The ingredients are familiar but wholesome. The pictures are beautiful and mouth-watering. Here’s a video to introduce you to Michelle and her family.
I was so excited about the book, I ordered a copy for my sister (and four year old nephew and three year old niece, who both adore cooking) as soon as it was available from Amazon. (And I used my Swagbucks to get a significant discount!) I can’t wait to go home to San Antonio to cook a recipe or two from it with them!
I made the Lemon Buttermilk Sherbet from the book last weekend. It was only my second time ever making something in our ice cream maker, and it couldn’t have been more simple. I was a little intrigued about the idea of buttermilk in a sherbet, but let me tell you – this recipe sings. It is refreshing and creamy at the same time, and the buttermilk and lemon flavors play off each other perfectly. I will be making this all summer long.
If you’d like to win your very own copy of The Whole Family Cookbook, leave a comment on this post telling me what you remember as your favorite thing to cook when you were a kid – or if you didn’t learn how to cook until you were all grown up, what’s your favorite thing to cook now?
For additional entries, you can do the following:
If you do any of these items, they do count. Just make sure to leave a separate comment for each one.
Lemon Buttermilk Sherbet
from The Whole Family Cookbook
2-4 large lemons
1/2 c. lemon juice from the lemons
zest from the lemons
1 quart low fat buttermilk
1/2 c. sugar
Sorbet or Ice Cream maker, or freezer-safe bowl
If using a sorbet or ice cream machine, make sure that the bowl for the machine is frozen before you begin.
Michelle’s original recipe from the book calls for 4 large lemons. However, I must have had REALLY large lemons, because I was able to get half a cup of juice from only two lemons. I ended up with quite a lot of zest from them both, so I stopped at 2 lemons. Your mileage may vary, so make sure to have at least 4 lemons on hand.
Zest the lemons and then cut them in half to squeeze for juice. Juice the lemons so that you have 1/2 c. lemon juice. Make sure to strain the juice for any stray seeds.
Pour the buttermilk into a bowl with a pouring spout. I was able to buy an exact quart of buttermilk. If you are not, just make sure to measure it out. Add the lemon juice to the buttermilk and whisk to combine.
Add 1/2 c. sugar to the lemon buttermilk mixture and whisk to combine again. Refrigerate for 15 minutes or until the sugar is dissolved. Whisk again once you remove from the fridge.
Pour into the ice cream maker and allow to process for 20 minutes. Add the lemon zest and allow to process for another 10 minutes. Place in a freezer-safe, airtight container. Allow to freeze a little further solid before enjoying, approximately 20-30 minutes.
If you do not have an ice cream maker, simply add the zest to the mixture and whisk, then place in your freezer safe container. Set your kitchen timer for 45 minutes, and come back and stir the mixture vigorously. Do this 4 times total – every 45 minutes, until it reaches the consistency of sorbet or sherbet.
This sherbet is excellent with the addition of fresh berries. We really enjoyed strawberries and blueberries.
This giveaway is provided by the publishers of The Whole Family Cookbook. I did receive a complementary copy of the book to review, but I was not compensated, and the opinions stated in this review are my own.
The giveaway will close on Wednesday, April 13th at Midnight EST. At that time, a winner will be chosen via random.org by comment number. Up to 5 entries per person are allowed, but more than that using multiple e-mail addresses will result in immediate disqualification. The book will be sent directly to the winner by the publisher.
[wpurp-searchable-recipe]Lemon Buttermilk Sherbet Recipe & a Giveaway! – – – [/wpurp-searchable-recipe]