The Day – Lee’s Kitchen: A trio of icy treats that are good anytime

I just missed getting the last peaches available at Whittle’s. This made me sad because, even though it is late September, I guess I am not ready for fall.

In any case, I did find delicious peaches at Big Y and made two crisps (like cobblers but made with nuts, oat, butter, flour and sugar). Of course, I gave the desserts away because, once I have a portion at home, the rest of it disappears. Into my tummy.

Instead of making a dessert for myself, I ate two Lindy’s ices, which I now keep in my kitchen freezer. The ones I have now are orange and taste like a popsicle. At 110 calories, it keeps my cravings at bay.

But I realized I can make my own ices, sorbet and ice cream and used to. My late husband loved to have an ice cream sundae after dinner: any flavor, chocolate syrup, whipped cream and a shower of salted peanuts.

I am not likely to make ice cream too often, but if you want to make ice cream, I have included a wicked recipe from Al Forno, too. But I will make sorbet and ices soon. I just ordered an inexpensive ice cream maker from Amazon and it will be here soon. Both these recipes are splendid.

 

Berry Sorbet

From “Cook’s Illustrated,” August 1995

 

2 cups fruit puree or juice

1 cup sugar

1 tablespoon lemon juice; for blueberry sorbet, use two tablespoons of lemon juice

1 tablespoon vodka (see Cook’s Tip)

 

Combine all ingredients in large bowl. Stir on and off for several minutes until sugar has dissolved. If mixture is not cold, pour into small container, seal and refrigerate until mixture is no more than 40 degrees. Pour chilled mixture into container of ice cream machine, following manufacturer’s directions, and churn until frozen. Scoop frozen sorbet into a container, seal, and freeze for at least several hours. Sorbet can be kept frozen for up to three days.

Cook’s Tip: If you do not want to add the vodka, the sorbet will be a bit icy, like a granita.

 

Buttermilk Sorbet

From Martha Stewart Living, February 2000

Makes 1½ quarts

 

1¾ cups sugar

2 cups water

2 cups buttermilk

1½ teaspoons pure vanilla extract

 

Combine sugar in a medium saucepan with 2 cups water. Stir over medium heat until sugar dissolves completely, about 10 minutes. Increase heat, and bring just to a boil. Remove from heat and let cool.

In a large bowl, combine sugar syrup with buttermilk and vanilla. Transfer mixture to an ice cream maker and follow manufacturer’s instructions to freeze. When freezing is complete, transfer sorbet to an airtight container and place in freezer for at least 1 hour. Sorbet will keep, frozen, for up to 2 weeks. This is one of the most luscious sorbets I have ever tasted.

 

Al Forno’s Cinnamon Ice Cream

From “Cucina Simpatica” by George Germon and Johanne Killeen (HarperCollins Publishers, New York, 1991)

 

2 cups heavy cream

1 cup milk

2/3

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Arkansas could start Class of 2019 interior trio

There is a strong chance that when Arkansas kicks off the 2020 football season, the Razorbacks will start three interior offensive linemen all from the Class of 2019. The starters haven’t been named yet, but new head coach Sam Pittman and his staff are expected to make those decisions by Wednesday. Watch action footage from Monday’s practice above, and check out several recent photos from practice below.

Sophomore center Ricky Stromberg, 6-4, 311, started 11 of last season’s 12 games at right guard but is expected to be the starting center this season. Redshirt freshman Brady Latham, 6-5, 296, saw action in three games in 2019 but held on to his redshirt, as did redshirt freshman Beaux Limmer, 6-5, 305.

“It’s been real fun. Me, Brady and Ricky, all three of us are all real good friends,” Limmer said following Monday’s practice. “We all came in together, so we kind of bonded especially the first summer we were here, so it’s been real fun alongside them. Real good bond between all of three of us when we’re out there. Communication is always really good. We’re just in sync with each other.”

Stromberg added some good weight for this season after playing at roughly 276 pounds last season, adding 35 pounds. The previous staff really liked Latham’s potential and said he just needed more strength. Pittman appreciate’s Latham’s understanding of leverage and his football intelligence and says the size will come in time. Limmer has also added good weight and is arguably the strongest player on the offensive side of the football, only behind redshirt senior defensive tackle Jonathan Marshall on the whole team. Limmer can bench press 430 pounds, squat 565 and power clean 325.

“Me and Jon Marshall, we’re pretty neck and neck,” Limmer said. “I think he’s probably got me on squats but everything else we’re really close. Back in the summer, we were always having a little friendly competition in the weight room. We stay together pretty well.”

Last Wednesday on the Sam Pittman Live radio show, the head Hog said Latham leads the team in fights. He also said last Tuesday that Latham is one of the team’s five best offensive linemen, and they were working to find his spot. Latham has lined up everywhere but center, so far. Both he and Stromberg are developing a reputation for firing off the ball with purpose.

“He’s got a mean streak, for sure,” Limmer said. “He likes to come off the ball and hit people really hard and also Ricky. I really like double-teaming with Ricky because he’ll come off and put a shoulder on him and we get some pretty good double teams in there.

“Brady’s definitely calmed it down a little bit from last fall camp. Last fall camp, he got in a lot of fights. This year, no, he has gotten in a couple, but it’s not as much. But that’s just a testament to his physicality and to his, I’d say,

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