A Switch to Savory

Although I spend a lot of time in the kitchen, I’m ashamed to say I hardly ever cook. And I’m sure this disappoints my mother since cooking has never been her favorite thing to do. I think we might actually both have the same problem. She spends so much time baking that the last thing she wants to do is make dinner. Baking may not be my job, but I prefer to spend my time in the kitchen whipping up souffles and cream puffs rather than steak au poivre. (not that we would ever get that fancy on a weeknight in this house) So in the spirit of Mother’s Day this year, I cooked my mom dinner. And (almost) everything was savory.

This was a big weekend for me in more ways than just Mother’s Day. Clarkson University’s Graduation was this Saturday which meant some very long workdays. Friday night I was serving the all-important trustees until midnight. From there I got about six hours of sleep before I was back at work bright and early Saturday morning. From 7:00 am until 8:00 that night was crazy, hectic, breakdown inducing, classic catering. There were a minimum of (what seemed like) 15 different events going on at the same time all day. I went from serving a breakfast, to serving a lunch, to cleaning up all the other mini events, and finally to the post graduation party tent. And to make the craziness even crazier, I had 9 different bosses pulling me in 9 different directions. There are some people who really aren’t meant for managerial positions. Boss J was one of those. He was also a sexist jerk who refused to listen to a thing I said. He truly did not know what he was doing, which is typical of most of our managers since they don’t usually work events. The most aggravating thing was that whenever he wanted to talk to me he would bark out orders, but look the other direction and speak to, literally, the wall. Luckily I work with some amazing people that make up for the less than enjoyable ones.

So Sunday morning I woke up with sore feet and an aching body, but ready to cook. I went grocery shopping and did all of my prep work. Dinner consisted of grilled Moroccan chicken with fresh Tzatziki sauce, Greek orzo salad, and blackberry cabernet sorbet. The sorbet is absolutely, positively delicious. The cabernet compliments the blackberries perfectly and I think it may be the best combination to hit sorbet since forever. Seriously, make this sorbet, you won’t be sorry. It’s really impressive sounding and tasting so it’s the perfect thing to serve this summer if you’re hosting a dinner party.

The Moroccan chicken was equally as delicious. It was slightly spicy, but was balanced out with the Tzatziki sauce. The whole dinner was perfect, and it was nice to finally be able to eat some of the Summer dishes that we’ve missed so much. So to all the moms out there, Happy Mother’s Day.


Blackberry Cabernet Sorbet



1 cup sugar

1 cup mid-range Cabernet Sauvignon

1 1/2 pounds fresh blackberries, pureed and strained well

2 tablespoons fresh lemon juice



Stir sugar and Cabernet in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours. Working in batches, purée blackberries and juice, the cold syrup and lemon juice in a blender until smooth. Strain into another large bowl; discard seeds. Process the berry mixture in an ice cream maker according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. 

Note- The key to a really good sorbet is small ice crystals. To achieve the tiniest crystals possible, it’s best to chill your mixture well before churning it. At least an hour or two in the fridge.



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