yumma yumma

Oh, what have we here?



Why yes, it's one of New York City's finest ways to cool off during its 90 degree plus summers.

This is a fresh mango slushy coconut aloe jelly drink. It comes with a very big straw, as you can see in the picture. This delicious cool and creamy drink is from Healthy Dessert which is located on Center and Walker in Chinatown. The novelty of this drink comes from its multi-colored tiers. Fresh mango chunks sit on top of a layer of coconut slushy over mango slushy over a pool of questionably green aloe jelly (which is good for your skin from the inside too). The drinks come in a veritable rainbow of tropical flavors. Also, the mango pudding is not to be missed.

Healthy Dessert is newly reenovated too, so now you can sit contentedly browsing through the Asian mags while listening to cheesy Asian pop music in chairs with backs. Sounds like heaven, no? Healthy heaven ...

tv dates released

Well.

There a thing in tennis called "quick-served," where someone serves the ball before the other player is ready and, of course, is caught off guard.



The Community Access Television station effectively quick-served me when my friends came up to me and said heartily (they're Austrians), "We saw you on TV!"

Here are the upcoming dates this week, showing on CAT, Channel 18 on Cox Cable:

Tuesday, 5/9/2006 4:00 PM
Thursday 5/11/2006 8:00 PM
Friday 5/12/2006 6:00 PM

We're having a viewing party at Ella's Restaurant in Fayetteville, AR in the lounge which is on the corner of Maple and Arkansas Avenue at 8PM. I would love it anyone would like to join me in watching.

For my other readers, I'll be releasing videostream as soon as I have my hands on the edited programs ...

japanese picnic and wiffleball

Perfect weather calls for dining outdoors while the sun sets at 8pm.



I hanker after raw tuna despite all my mother's warnings about mercury.

Spicy Tuna Tataki

2 scallions
3 tuna steaks
3 t sriracha sauce

In a food processor, first blitz the scallions, and then add the raw tuna steaks. Mush together with sriracha sauce (the key ingredient to spicy tuna). Keep cold.

Wasabi Potato Salad

3-4 medium sized red potatoes
3-4 scallions minced
3 t chopped parsley
4 boiled eggs (10 minute eggs)
3 T wasabi mayonaisse
salt and freshly ground pepper to taste

Nori sheet in matchsticks (optional, cut with scissors)

Boil the potatoes for 20 minutes. Add eggs into the pot at the halfway point. In the meantime, mince scallions and parsley. After the potatoes are finished dice them. In a large bowl place diced potatoes and peeled boiled eggs in. Throw in the rest of the ingredients, mashing the boiled eggs with a fork into uneven pieces.

Serve with Green-Mint Ice Tea.

Green-Mint Ice Tea

1/2 c boiling water
2 Green-Mint teabags
24 cubes of ice
6 c cold water

Steep the tea for 10 minutes. Put tea in a pitcher and add the ice, and then add the rest of the water and stir.

pizza saladry

Someone told me that living in Japan I would eat the weirdest things like seafood pizza pancakes (mmm, delicious).



However, no one told me I would find one of my most favorite pizzas in the world at Las Chicas in Omotesando. This place is impossible to find, like all things in Tokyo, which was built to confuse invaders and has ultimately confused both tourists and regular Tokyo-dwellers for centuries.

I want to say if you find Muji-Rushi turn the corner and keep going straight down until you see a California styled building. Forget it, just e-mail me if you need the directions.

Anyway, at Las Chicas I discovered smoked salmon and fresh mozzarella pizza. Disgusting, you say? Delicious, I say!

Fresh Mozz & Smoked Salmon Pizza

Pizza dough
Pizza Sauce
1 Ball of Fresh Mozz
1 oz of smoked salmon
Fresh Herb Salad (or mesclun and add in fresh parsley, dill, and basil)
Japanese Mayonaisse

Preheat oven to 350 F

Roll out dough in whatever shape you can. (Dough is very difficult to get into shape). Add sauce and 1/4 inch thick slices of fresh mozzarella. Bake for about 20-25 minutes. The key is making sure the crust is finished baking up.

Then cool the pizza and add small bits of smoked salmon, and then add sald until it makes a nice mountain and drizzle with Japanese Mayonaisse.

As a friend pointed you, often you can buy pizza dough from pizza places for very little. I admit that I use tinned pizza sauce, but in other less American friendly environs, I have used a mixture of half Tomato sauce with basil and garlic tomato paste to some success.

If you're interested in the other fabulous pizza I love to eat, it involves regular mozz, but includes strips of doner kebab, chili and yogurty garlic sauce.

Come visit me in Stockholm and I'll take you.

a food blog without a recipe is like ...

A foodblog without a recipe is like ...

... a recipe posting without a picture.

Actually, I've been sitting on this news for awhile since everything has been in production, but I am releasing five Food TV shows both on TV (in Northwest Arkansas), and over the 'net (being able to download the episodes) and we might even have some DVDs to distribute.

Featured on the "Cooking with Joy" series is well, a heck of a lot of Asian cuisines, and some fusion tossed in there for good measure. In these episodes I teach everyone how to find ingredients at local Asian groceries and help you navigate and find the best snacks too! You'll be able to find all the recipes here on this website, and of course I'll be entertaining offers to make more TV shows (hopefully!).

Predicted release is going to be late May to June 2006. I'll certainly post any more updates as it goes along.

So far we've filmed:

Korean Food: Soon du bu (Spicy Tofu Soup), Korean Vegetable Pancakes with Kim Chi and mayonaisse
Japanese Food: Miso Glazed Salmon, Age-dashi Tofu (Soft Tofu in Tempura Broth), Edamame, and Pumpkin Miso Soup with Ground beef and Shrimp
Thai/American Food; Curry Chicken Tea Rolls, Baked Banana and Mango with Fresh Coconut Desert
Burmese Food: Coconut Curry Chicken Noodle Soup, Red Snapper Wrapped in Banana Leaves, Golden Raisin Basmati Rice

The last I'm planning for a Vietnamese show featuring some summer rolls and other dishes.

I'm excited and I hope you are too!

roasted eggplant ... garlic

What is a blog entry without a picture?

Probably a recipe posting of mashed roasted eggplant which is extremely tasty, but mushed eggplant just doesn't photograph well. Besides, it's already been eaten.

The way you pick an eggplant is to pick one with a rich dark purple color with taut shiny skin. The more wrinkly it is, the older it is. Also the older it is the more the seeds become prominent.

Middle Eastern Roasted Eggplant Salad (of sorts)

1 large eggplant
1 head of garlic
2 t lemon juice (or to taste)
1/2 t red pepper flakes
some drizzles of olive oil

Take head of garlic and drizzle oil on it and wrap it in foil twice.

Set oven to 450 F and set eggplant in a dish or on foil and place the garlic in there too. Poke the eggplant all over with a sharp object. Wait until one side is charred and then make it roll over and then keep charring. At some point the eggplant will start to get saggy and look deflated. Take it out of the oven and let it cool. By this time, the garlic will be roasted as well (this all takes about 45 minutes).

Incise the eggplant and remove and discard all the seeds. Cut off the top and discard as well. Mash. In a bowl include two of the roasted garlic cloves and continue the mashing process. At this point include the lemon juice, red pepper flakes and drizzle the entire thing with oil.

This tastes fabulous on a cold plate or maybe a great 'sauce' over some cold pasta on a sunny day.

huzza for mezze

My favorite:



Mezze is a cold platter where you eat lots of different things together. This is my panultimate favorite because I'm the sort who wants to eat just a little bit of everything.

Putting together a mezze is a breeze once you have the right ingredients: store bought hummus, greek yogurt, stuffed grape leaves, marinated olives, feta, and cucumber salad.

I got introduced to spicy marinated olives through a good friend whose father is Moroccan.

Spicy Marinated Olives

marinated olives:

1 lb olives
2 T red pepper flakes
juice of 1 lemon
2 serrano chilies chopped
1/4 c olive oil

In a large ziplock bag put all the olives and half the brine from the jar in it. Add the rest of the stuff. marinate for at least four hours. When the olives are gone (which happens more quickly than you'd think) add more olives to the marinade mixture.

Fake Tabouleh Salad

I rarely have the tabouleh around the house, so here's my modified salad:

1/3 English hothouse cucumber
1/4 bunch of parsley (flat leaved)
2 sprigs of fresh mint
2 T of lemon juice
1/4 small red onion minced

When I serve the hummus, I add a drizzle of olive oil and a sprinkle of paprika.

Mezze is fabuous for a lazy lunch.

how to use up a lot of dill

Gravlax gone awry.



I actually tried to make gravlax from scratch from a Norwegian cookbook, but it ended up being a disaster so instead I promptly took myself to the supermarket and bought some smoked salmon instead.

I am not certain if this really qualifies as cooking so much as just putting all the ingredients on one plate.

Collect the following ingredients:

Steamed potatoes with dill (preferrably new potatoes)
Wasa sourdough rye crispbread
Butter (preferrably Danish or European buttter)
Creme fraiche (or sour cream)
Bunch of chives
Bunch of fresh dill
Gravlax or Lox
Hard boiled eggs
Mature English Cheddar (the Swedes would likely use Jarlsberg)
Sweet Mustard Sauce (recipe follows)

Sweet Mustard Sauce

8 T of Dijon mustard
8 T of sugar
2 T of vinegar
3 T chopped dill
4 T oil

The sauce will keep for a week in the refrigerator.

How to steam potatoes. Use a vegetable steamer and steam them for about 20 minutes. As you can see, I cut mine into smaller pieces so they cooked faster. Drape dill over potatoes to flavor them while they're being steamed.

And, as the Swedes say: Varsågod och äta!

there's no such thing as too much chocolate

Sometimes a girl needs a chocolate fix ...



Chocolate Cupcakes with Dark Chocolate Toblerone Ganache

3 oz semisweet chocolate
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c unsweetened cocoa powder (not Dutch process)
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 c butter (melted)
3/4 c milk
3/4 c greek yogurt (or 1 1/2 c buttermilk or half ratio of milk and sour cream)
1 t vanilla

Dark Chocolate Toblerone Ganache

8 oz dark chocolate (semi-sweet)
8 oz Toblerone
1 cup heavy cream

Preheat oven to 300°F.

Line cupcake pans with cupcake papers.

Chop the 3 oz of chocolate and combine with the hot chocolate and let it melt and mix it until it's smooth.

Combine and mix all the dry ingredients in a large bowl: sugar, flour, salt, cocoa powder, baking soda, baking powder.

In another large bowl beat the eggs and add the butter, vanilla, and chocolate/coffee mixture. Add the dry ingredients to the wet combining them until somewhat smooth.

Bake for about 20 minutes, checking at 15 minute in case the oven runs hot.

How to make the frosting:

Bring 1 cup of heavy whipping cream to a near boil and add chocolates and stir until combined. Set in freezer and every five minutes check and stir until nicely thickened.

This makes a bajillion cupcakes. Sharing is nice!

Things that make you go mmmmmm.

The pleasure of having a well stocked pantry means that you're sort of padding yourself for success. In this case, I had a jar of marinated artichokes, a wedge of parmesan, and a handful of walnuts.



Artichoke Pesto

¾ jar of drained marinated artichokes in oil
2" x 1" of parmesan reggiano or perhaps 3 T of grated parmesan
½ c walnuts*

optional: lemon

Makes about one cup. Keep leftovers refridgerated.

In a small food processor, place all ingredients in at once and chop into small pieces. Feel free to taste as you go.

Artichoke pesto is a delicious and unconventional condiment which you can serve with bread. In this instance I dabbed it on top of a poached egg which perched on a toasted wedge of olive sour dough bread.

I love poached eggs for breakfast.

*Keep your walnuts in airtight containers in the refrigerator because they have oils that deteriorate which diminishes the flavor.

spiced pears and snow

Last night I tried to think of something that would taste cosy on a chilly night.



Only one third of the pear cake is shown because my girlfriends and I already ate the other two-thirds.

This pear cake has the spongey dense texture of a carrot cake.

Spiced Layered Pear Cake

1/2 c pecans finely chopped in food processor (becomes crumbly pecan flour)
2-3 large Bosc pears thinly sliced
2 c all purpose flour
3/4 c of unsalted butter (1 and 1/2 sticks) melted
1 c white sugar
1/4 c dark brown sugar
2 t cinnamon
2 t baking soda
1 t salt
2 eggs
1 1/2 t vanilla

Preheat oven to 350 F

Thinly slice the pears, paint them with a little butter and lightly coat in dark brown sugar and finely cut pecan flour. Combine flour, salt, baking soda and white sugar in a large mixing bowl. Lighty beat the eggs and combine them to the melted butter in a separate bowl, and add the vanilla. Make a well in the combined dry ingredient bowl and add liquid mixture in, stirring until completely combined.

In a loaf pan, cover bottom with pear slices then add one thin layer of cake batter, repeat layers until the top and end on a pear layer.

Bake for 1 hour. At around 45 minutes, check the middle by using a fork to see if it comes out clean.

Enjoy ...

raita of my heart

I was too hungry.


I intended to make some sort of Cuban styled rubbed pork with the pork tenderloin center chops I had bought, but hunger overcame me so I threw together something from a spice rub I already had.

This meal cooks up pretty quickly -- in about 30-40 minutes.

Harissa Rubbed Pork Chop with Red Potato Wedges with Zucchini and Goat Cheese

3 pork chops
3 T harissa* (please figure out how spicy your harissa paste is and increase or decrease accordingly)
2 T olive oil

5 large red potatoes
1/4 t cinnamon
1/4 t paprika
cracked black pepper
1/4 t salt
1 t olive oil

1/2 small zucchini large diced

2 oz. soft goat cheese

Raita

1/2 c plain yogurt (try to find one without pectin in it)
1/4 t salt
1/4 t crushed cumin seeds
1/2 cucumber small diced
cracked black pepper to taste

Preheat oven to 375 F

In a large bowl toss potato wedges and zucchini with salt, cinnamon, paprika, black pepper and olive oil. On a baking pan lay down aluminum foil and put potato and zucchini mixture on the aluminum foil. Crumble goat cheese onto the vegetables. Try not to allow the goat cheese to rest on the foil or pan because it will bake too quickly.

Bake for at least 30 minutes, or for as long as you can bear. The zucchini is usually ready a little before the potatoes, and I would be lying if I didn't say that I didn't stand in front of the oven snatching pieces of zucchini and melted goat cheese to eat.

Prepare the raita by mixing everything in a small bowl.

Combine the harissa paste and olive oil in a bowl and coat the pork chops with the mixture. Sprinkle chops with salt and freshly ground black pepper.

When the potatoes and zucchini are ten minutes away from finishing heat a large skillet to medium high. Do not crowd the chops. Saute for around 8 minutes total. My chops were very thin so they finished up fast. For optimal browning, only flip the chops once.

I guess Carribean tastes will have to wait for my next dish ...

I read "bacon" so I ate it

In a happy accident, I read the title of the soup as "Bacon Provencal Fish Soup



Which, of course, I took to mean the soup that had both bacon and fish in it. Upon closer reading I realized the author was refering to Bacon's restaurant soup. But since my heart was set on bacon, bacon it was ...

Also, behind the soup is a beautiful way to keep your parsley (and cilantro) fresh, by putting them in a cup with fresh water (remember to change the water daily). This makes it easy to snip what you need.

Joy's Provencal Fish Soup

5 slices of thick cut bacon diced
5 large red potatoes diced
half a large onion thinly sliced
3 cloves of garlic minced
2 cans of plum tomatoes
1/3 bunch of parsley
3 sprigs of fresh thyme
2 leaves of fresh sage
2 fresh bay leaves
1/2 c of dry vermouth
2 filets of tilapia cut into large chunks
cayenne pepper to taste
freshly ground black pepper
1 c water

Optional:
Garlic Aioli (1 clove of garlic + 3 T favorite mayonaisse)
Nicoise olives
Salt

Over medium high heat, fry the bacon until half way done, add onions, and saute until translucent. When the onions are nearly finished add the garlic, thyme, bay leaf, and sage for one minute. Add the tomatoes, breaking them up in the pot, and add the vermouth. Add one cup of water and the diced potatoes and simmer until the potatoes are soft (around 20-30 minutes). While the soup is simmering, in a mortar and pestle, mash the garlic with a little bit of salt, and add to mayonaisse.

When the potatoes are finished cooking, add the tilapia fillet chunks and cook for an additional 10 minutes. Serve with aioli if desired and a bunch of nicoise olives.

Bon appetite!

embarrassingly easy korean

Good Kim-Chi will strip paint, in all likelihood.



I love Korean Vegetable Pancakes. I must not speak Korean well because when I discussed them with the lady at the Korean Grocery Store, I said: Chi-Chi-Mee. She didn't understand me, and then she said, "Oh!" and repeated it back to me with an entirely different inflection.

Without further ado ...
Mini Korean Kim-chi Vegetable Pancakes

Ingredients:
1/2 c Kim-Chi
1/2 c Vegetable Pancake Mix (buy at Korean or Japanese Grocery store)
1 scallion chopped in diagonal slivers (it looks prettier that way)
1/2 c water
Oil for frying (less than 2 teaspoons)

Japanese Mayonaisse (less than 1 t)

Optional:
Mini food processor

Step by step:



The flour batter mix to buy at the store.



It's a one-to-one ratio of flour mix to water here. I just made a half batch for me today. (1/2 c flour, 1/2 c water)



Here I blitzed the Kim-Chi, but it's fine just to roughly slice it into more biteable pieces. Then I added the chopped scallions.



Then heat your pan to high and add oil, then turn down to medium heat and add batter in about 3 in radius circles. I obviously have not mastered the perfectly round curved edge pancake technique yet.



Drizzle with Japanese mayonaisse and serve as an appetizer, or light lunch. I ate this with my Soft Tofu in Tempura Sauce recipe for lunch today. I have a happy stomach.

you say japanese lemon, I say yuzu

Product Spotlight Time!



When I spent New Year's Eve in New York, it was bitterly cold, and by the time I got inside the apartment where the party was, though there was much champagne offered, I only wanted tea.

My friend then graciously offered to make me Honey Citron Tea, but the way it was prepared was like nothing I had ever seen before. I have seen plenty of tea in powdered form (an Asian favorite), but I had never seen tea in a jam.

To be quite honest, all this Korean "tea" looks like is marmalade, but it is amazingly delicious, lightning fast to prepare, and great for when you feel a cold setting in. And it is entirely free of caffeine, but doesn't have that annoying taste that some herbal teas have.

You boil water, and scoop a large tablespoon of jam into your cup and stir. Voila.

You can find this in any Korean grocery store. Usually it is on the shelf near the jam, or in the refrigerator.

When hunting down this tea jam, my Japanese friend was telling me that it actually wasn't a regular lemon, but a special one.

"Yuzu." I said back to him, with a glint in my eye. (I have lived in Tokyo for a year).

first stop little peking!

Oh my. I have a slew of things to write about.



They do say pictures are worth more than many words, no?



The exquisite gustatory delights of well made Chinese food often elude me. However, in Orange County, California, if you are ever in the middle region, you must go to Little Peking. I suppose some would call this a hole-in-the-wall type of restaurant. It is located in the shopping center on the south east corner of Westminster and Newland at: 8566 Westminster Ave, Westminster, CA 92683.

I have had homemade dumplings in Beijing, eaten in Chinatown in San Francisco, Toronto, and New York, and I can still reassure you that these are by far the best dumplings I have ever eaten. Pictured above are the boiled dumplings and the roast beef in onion pancake roll.

The pork leek filling coupled with the home made dough make Peking a frequent must, along with their very reasonable prices. One order of succulent pan fried or boiled dumplings will only cost $5.

Only in the past few years has my family enjoyed the roast beef onion pancake roll. The roll is comprised of a crispy fried green onion pancake wrapped around layers of chinese flavored roast beef, fresh green onions, and hoisin sauce.

Hm, I feel a little drooly just thinking about visiting Little Peking restaurant, but unfortunately it is so far away.

a life full of tiny olives

One of my favorite places to eat in New York is Le Pain Quotidien, and yes, I know they're all over the place. The beauty of this Belgium (?) restaurant is that the food is never overly complicated, but simply fresh and put together with great appeal. And, of course, great bread.

I mention LPQ because they have the most exquisite nicoise olives. I'm not certain why these tiny olives are so appealing, but they are a delightful addition to just about everything you could imagine them on.

During Thanksgiving I visited a friend who made a fabulous recipe from this cookbook:



He made the fried oysters with andouille sausage and salad and frizzled leeks, which was so delicious, and so entirely out of my repetoire.

For some reason this French bistro style reminds me of Japanese cooking. Japanese cooking often relies on a few clean strong flavors that balance each other. This often makes cooking Japanese food quick, and to my surprise, this lunch of Warm Potato Salad and Nicoise Salad was quick and easy to prepare.

Warm Potato Salad

1 1/2 lb of small red potatoes steamed
2 T olive oil
3 T white vinegar (I used rice vinegar)
2 T dry vermouth (or any dry white wine)
1 t salt
2 green onions minced or bunch of chives chopped
4 stalks of parsley (flat leaf) chopped
2 scallions finely minced or equivalent amount of red onion finely minced

Steam the potatoes for about 20 minutes, pierce to see if they're finished. Potatoes should not be mushy. While potatoes are cookin' mix olive oil, vinegar, vermouth, and salt in a bowl. Mince chives, parsley and scallions and set aside. When the potatoes are finished, in a small bowl toss the potatoes with the vermouth dressing and let sit for about 10 minutes. After that toss with the garnish.



Nicoise Salad

1/2 c nicoise olives
juice of 1/2 of a lemon
3 T capers
1 can of tuna
4 boiled eggs
1 clove of garlic finely minced
1/2 bunch of parsley finely minced
1/2 red onion finely minced
salt and fresh ground pepper to taste

Boil the eggs for ten minutes. Throw everything in a bowl and mix, pretty much.

I can't keep my hands off the leftovers ...

clementines & marzipan chocolate bars

It's officially winter (as if the minus degree weather hadn't clued me in yet).

This pair is what officially keeps me happy and are pretty much the tastes of the season:

plus


There's nothing better than waking up on a chilly winter morning and eating a few sweet clementines.

A little bit 'o history about these plump sweet orange beauties:

"The origin of clementines is shrouded in mystery. Some attribute their discovery to father Clement, a monk in Algeria, who tending his mandarin garden in the orphanage of Misserghim, found a natural mutation. He nurtured the fruit tree and subsequently called it "clementino". Others, like Japanese botanist Tanaka, believe that clementines must have originated in Asia and found their way through human migration to the Mediterranean. Whatever their origin, the fact is that clementines found their natural climate and soil in Spain, where they developed their particular aroma, sweetness and taste. Commercial production of clementines began in Spain in 1925. Today there are 161,000 acres dedicated to the cultivation of clementines." from Produce Pete

pingu a'boil

Before anyone protests, Pingu is just doing his job -- what he's supposed to do. I have gotten these adorable ceramics from Tokyo which my good friend arranged to buy for me to my delight.

I use my ceramic Pingu also for chocolate pots de creme, which is a recipe for another day.

Today I learned how to coddle an egg!

I don't think anyone hardly coddles eggs anymore, leastwise on this side of the Atlantic. If you look up coddlers you'll see things that look like modified tiny mugs with handles and lids.

While I have extensively explored baked eggs (which are also done in ramekins) coddled is an entirely new way for eggs. And of course my heart swoons.

Eggs are particularly prominent in Asian cuisine. I tend to look a little taken aback when someone doesn't love eggs. Who can forget the description of the golden flakey meat pies that had boiled eggs inside it like hidden treasures?

Sorry for the long rambly introduction, but coddling eggs is really easy ...

Joy's First Coddled Eggs

2 fresh eggs
2 T grated cheddar
1 t harissa
1 t milk
tiny lump of butter

freshly ground pepper and salt to taste

Coddled recipes recommend you butter the dish, but I just throw in butter on the bottom, and add everything. Set the coddler in the pot and bring to boil and boil for around 12 minutes. The water should reach halfway up the cup/ramekin/coddler.

At the end of the time, usually most of it was cooked, but not the middle, but I mixed it up a little and the residual heat cooked up the uncooked parts. The yolks should be softly cooked ...

Having harissa around makes my life happy. Something about that pungent paprika garlic spicy mixture really makes everything delicious.

an imprecise science

It's not called cheating if it tastes good ...



So, as with many pleasures of the kitchen, new favorite recipes are hit upon by accident.

I found that when I stuck my leftover acai smoothies in small cups the freezer, that if I took them out to take a bite out of after dinner, often times they had become a pleasing granita or sorbetto.

So with much pleasure I present Mango Peach sorbetto:

Mango Peachie Sorbetto

2 cups of frozen mango chunks (you can buy them at Trader Joe's or freeze your own)
4 cups of white peach white grape juice

Blend. It helps to have a good ice crusher function on the blender. Pour into small freezer friendly cups and wait about the length of one rental movie.

With a spoon break up the sides and smush around nicely.

This also has the taste and feeling of a tropical compote which could probably be warmed and served over yogurt or ice cream.

A little summer in your winter ...