Tag Archives: dessert

Raspberry Sorbet

June 26, 2015 by

Here’s a gluten-free dessert that everyone will love. Forget high-fat, high-calorie ice cream. This sweet, delicious frozen treat is only about 100 calories per serving.

Find more great recipes at HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness. 

ingredients

3 cups fresh raspberries or peeled and chopped mango

1 Tbsp lime juice

1/4 tsp salt

2 large egg whites, room temperature

1/2 cup sugar

1/2 tsp cream of tartar

Mint leaves, for garnish

preparation

In a blender or food processor, purée raspberries, lime juice, and salt until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard the seeds.

In a large saucepan, bring 1 inch of water to a simmer.

In a large stainless steel bowl, combine the egg whites, granulated sugar, and cream of tartar. Beat with an electric mixer on medium speed until foamy.

Set the bowl over the simmering water and continue to beat on medium speed until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the simmering water until mixture becomes very stiff and glossy, about 3 1/2 minutes.

Remove from heat and continue beating on medium speed until room temperature, 3 to 5 minutes.

Fold the raspberry purée into the egg whites until combined. Transfer to a freezer-safe container and freeze, covered, until solid, at least six hours. To serve, let the sorbet stand at room temperature until softened slightly, about 10 minutes. Garnish with mint leaves, if desired. Sorbet can be kept covered and frozen for up to three weeks.


Yield: 6 servings
Serving Size: About 1/2 cup, Calories: 102, Fat: 0, Saturated Fat: 0, Cholesterol: 0, Sodium: 118mg, Carbohydrates: 23g, Fiber: 4g, Protein: 3g

Raspberry Sorbet

Pumpkin Pie

November 24, 2013 by
Photography by Bill Sitzmann

Ingredients:

  • 1 (15 oz) can pumpkin
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 (9 inch) unbaked pie crust

Instructions:

  1. Preheat oven to 425°F.
  2. Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in medium bowl until smooth.
  3. Pour mixture into unbaked pie crust.
  4. Bake 15 minutes.
  5. Reduce oven temperature to 350°F and continue baking 35-40 minutes (or until knife inserted 1 inch from crust comes out clean).
  6. Cool and store leftovers covered in refrigerator.

 

Source: allrecipes.com

Malara’s

February 25, 2013 by
Photography by Bill Sitzmann

Two elderly gentlemen are just getting up from the table. “We don’t work here,” the one in the knit sweater says gallantly, “but we could probably seat you.”

They probably could at that, if they’re some of the regulars who have been gracing Malara’s Italian Restaurant since it opened on 22nd and Pierce streets in 1984. Caterina Malara, an American by way of Argentina by way of Italy, first put her name to a small carryout shop as a way of providing for her young family. “There weren’t any tables or anything,” says her daughter, Maria Szablowski. “We mostly served sandwiches then.”

Decades later, Malara’s has expanded in both size and menu, and Szablowski is now the restaurant’s manager. “We make pretty much everything ourselves,” she says. Her favorite is the fried cheese ravioli, though her niece, Ashley Gomez, is torn between her grandmother’s lasagna and the Italian cheesecake.20130204_bs_5079 copy

Malara’s serves strictly Italian comfort food, and the food is prepared accordingly. “We’re casual, you know, spaghetti and meatballs,” Szablowski says. Recipes are vague, if there are any at all. “It’s a pinch of this, a pinch of that.” Gomez adds that when Malara teaches her kitchen a new recipe, she’ll say, “No cups! You judge yourself.” With such a home-style method, dishes are surprisingly consistent.

Szablowski says that if Malara had her way, the menu would be constantly filled with new items. For the sake of the staff, they introduce one or two new dishes every so often while keeping on staples like the homemade cheesesticks, chicken parmesan, and ricotta cannoli.

Still, the matriarch is very much present in her restaurant. “She’s here everyday,” Szablowski says. “We can’t keep her away.” Malara still cooks a bit, but is less hands-on. “She watches you like a hawk,” Gomez says with a laugh, but adds that Malara is very patient, especially with her great-grandchildren, a few of whom work in the kitchen.

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The fact that the restaurant is family-run is inescapable, from the daughter waitressing on weekends to the photos of great-grandkids on the wall. Even if staff members aren’t family strictly speaking, they may as well be. Szablowski and Gomez compare notes on which employees have been with them the longest: “Maki, the bartender, has been here for 22 years. Then there’s Marilyn, the cashier, she’s been here for 20. And Amy and Kathy and…”

If all you need to enjoy the cozy ambience is a dessert and a drink, consider having a sour crème puff under the original tin ceiling at the bar. Though Malara’s serves a full bar, wines and beers carry the day. Especially for Malara herself. “Mom loves her glass of Lambrusco every night,” Szablowski says with a smile.

Malara’s Italian Kitchen
2123 Pierce St.
402-346-8001

 

Ed LeFebvre

December 25, 2012 by
Photography by Bill Sitzmann

Ed Lefebvre, owner of Cupcake Island at 120th and Pacific streets, made his very first cake at age 11. “I made it for a neighbor lady’s 80th birthday,” he recalls. “I really liked her, so I volunteered to do it.”

A baking course at Metro Tech in 1973 was followed by 25 years at Baker’s grocery store, most of which were spent specializing in cakes and decorating. “This is all I’ve ever done my entire life,” LeFebvre said. “Cake decorating in particular is my passion.” He bakes all of Cupcake Island’s wedding cakes personally, just as he did for friends and friends of friends in his home kitchen for 20 years before opening the shop six years ago. “I want it the way I want it,” he confesses, “but I really do need to hand this off.”05 December 2012- Cupcake Island is photographed fro Omaha Magazine.

It’s a timely consideration, given that his plan is to retire in the next three years and travel with his wife, Lois. Their children Katie, Brian, and David are grown with their own careers, so LeFebvre says he hopes one of his staff takes up the business’ torch.

Still, three years is three years, and the ideas aren’t stopping anytime soon. “I eat, breathe, everything, Cupcake Island,” LeFebvre says. He added that while he intends to keep up with the trends and expectations created by shows like The Food Network’s Cupcake Wars, he’s always going to focus on quality. “I take pride in doing that for my people,” he says, referring to his customers.

His signature flavor is Ed’s raspberry. The chocolate cupcake has raspberry filling, chocolate frosting, a raspberry on top, and chocolate curls. But his personal favorite? Plain white. “It’s just a really moist, flavorful cake,” he says without a hint of apology for the simple preference. “I’m not a big ‘filling’ person.”05 December 2012- Cupcake Island is photographed fro Omaha Magazine.

To keep things fresh in the new year, LeFebvre wants to put an emphasis on the cupcake’s big brother. “I already have more cakes on the books for 2013 than I’ve ever done in a year,” he says.

Any other visions for the future?

After citing new recipes like snickerdoodle, tiramisu, and turtle, LeFebvre leans forward, eyebrow raised. “I’m telling you this,” he says. “The next thing is food trucks. And I’m not saying anything, but Omaha could use a cupcake truck.”

And what does wife and bookkeeper Lois think about that? “I think he already has enough to do,” she says with a laugh.

Cupcake Island
1314 S. 119th St.
402-334-6800
cupcakeisland.com

Cantina Laredo

November 25, 2012 by
Photography by Bill Sitzmann and Cantina Laredo

Looking for a warm atmosphere during the cold winter months to get away with your girlfriends for some drinks and mouthwatering food? Look no further than Cantina Laredo in Midtown Crossing!

This Mexican restaurant boasts a relaxed dining area with a cozy fireplace, upscale bar scene, outdoor patio, private dining room (no room fees!), and seven flat-screen TVs. As for the fare, Cantina Laredo creates beautiful plates of Mexican gourmet made with traditional techniques. Anyone familiar with traditional Mexican cuisine will be taken back to a past vacation along the Mexican coast or countryside. The authentic experience is also made complete with a wide variety of imported tequilas and Mexican beers.

Margarita special, Her'Rita

Margarita special, Her’Rita

Try the chips and top-shelf Guacamole appetizer (made fresh tableside) with a Casa ‘Rita (house margarita), which is a premier blend of Giro Silver Tequila by Sauza, Cointreau, and fresh-squeezed lemon and lime juices. Or indulge in the most popular entrée, the Enchiladas Veracruz—chicken enchiladas filled with spinach and Monterey jack cheese topped with tomatillo sauce, marinated vegetables, and queso fresco. And, of course, you can’t forget about the rich Mexican Brownie sizzled in Mexican Brandy Butter with your choice of vanilla or cinnamon ice cream for dessert!

If you’re just meeting up for drinks, however, and feel like mixing it up, ask for the Her ‘Rita, which was carefully created to celebrate women making a difference in Omaha! The authentic Mexican cocktail combines a premier blend of Giro Silver Tequila by Sauza, Triple Sec and fresh-squeezed pomegranate, lemon and lime juices to create a delicious anomaly of flavors to please any woman’s palate.

Cantina Laredo featured entree, Enchiladas Veracruz

Cantina Laredo featured entree, Enchiladas Veracruz

Every Thursday from 4pm to close, Cantina Laredo hosts a Ladies’ Night with half-off house margaritas and wine by the glass for every woman who walks in the door. And Happy Hour runs from 4-7pm on weekdays with large house margaritas for just $5!

Cantina Laredo
120 S. 31st Ave., Ste 5107
402-345-6000
cantinalaredo.com