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Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »

Tart Cherry Sorbet Sundaes with Amarena Cherries

By Maureen Abood On July 27, 2018 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegan
My tart cherry love began in northern Michigan but was deepened with the incredible tart cherry sorbet sundaes I’ve had in other places. My tart cherry sorbet recipe is simple to make and the flavor is fabulous, enhanced with a whisper of rose water! I find it ironic that some of the most memorable ice [...]
Read More »

Lebanese Mulberry Syrup, 3 ways

By Maureen Abood On January 22, 2016 · 15 Comments · In Drinks, Ice Cream and Sorbets, Pastry and Sweets, Techniques
When I visited Lebanon a few years ago for the first time, I went with what I thought was a very open mind about all that I would see and experience. When it came down to it, though, I believed my sense for Lebanese ingredients and flavors had to be broad enough that there might [...]
Read More »
Warm salted caramel sauce with orange blossom, with a plate of apples and salt

Warm Salted Caramel Sauce with Orange Blossom

By Maureen Abood On October 28, 2015 · 15 Comments · In Fall, Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Techniques, Winter
Homemade salted caramel sauce is simple to make–mine includes a whisper of orange blossom water, so delicious with the caramel flavor. Serve the caramel sauce with sliced apples and more sea salt to garnish. It’s also wonderful over ice cream, apple pie, apple cake, banana bread, and anywhere else you like your caramel. The dinner [...]
Read More »

Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

Apricot Sherbet Recipe, from the summer sun

By Maureen Abood On August 23, 2014 · 8 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
Apricot frozen yogurt pairs my favorite fruit–the beloved of the Lebanese, apricot–with tangy yogurt, which makes this sherbet not too sweet, and completely addictive. It’s remarkable to discover that a sherbet is simply just cooked fruit or fruit juice and sugar (not too much, or the sherbet won’t set and the fruit flavor won’t shine), chilled [...]
Read More »

A sundae with hot fudge sauce, marshmallow sauce, and Spanish peanuts. A salty-sweet tradition.

By Maureen Abood On August 15, 2013 · 8 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegetarian
For a hot fudge sundae with marshmallow, in a tall glass sundae dish, layer fudge sauce with scoops of good vanilla ice cream. When I’m making the sauces, usually I’m not making the ice cream too and I bet you aren’t, either. I like Hagaan Dazs vanilla. Top the sundae with Spanish peanuts and a [...]
Read More »

Fresh Mint Chip Ice Cream, and a melting moment

By Maureen Abood On June 20, 2013 · 12 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
The mint flavor in Fresh Mint Chip Ice Cream depends on how much mint, or na’na, is used to infuse the milk and cream. It will seem like a ton of mint leaves, but that is necessary for full flavor. I have no hesitation about using a touch of green food coloring to go green [...]
Read More »

Ice Cream, Gelato, Sorbet: What’s the difference?

By Maureen Abood On June 19, 2013 · 4 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Techniques
This week, at the official start of summer, a primer on the world of ice cream: Ice Cream is made of heavy cream (of course), milk, sugar and flavorings. Ice cream varies in percentage of butterfat, with premium being the highest in fat (11-15%). Commercial ice creams are whipped and contain a lot of air, [...]
Read More »
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Frozen blueberry swirl bars

Frozen Blueberry Labneh Swirl Bars

By Maureen Abood On August 1, 2019 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Summer, Yogurt, Labneh and Laban, Your Favorites
Frozen Blueberry Labneh Swirl Bars are gluten-free, creamy-tart bars on a pistachio crust. Ice cream maker optional! As big and crowd-worthy as our recent giant cherry slab pie was, these frozen blueberry yogurt swirl bars are about as small as you can get, pan-wise. They’re in an 8×8, which I rarely use. We’re so often [...]
Read More »
Fresh Mint Slushie with fresh mint and cucumbers on the counter

Fresh Mint Slushie

By Maureen Abood On May 4, 2019 · 3 Comments · In Drinks, Gluten-Free, Ice Cream and Sorbets, Summer, Vegan, Vegetarian, Your Favorites
This fresh mint slushie, given some body with a hit of cucumber, is great with or without alcohol (bourbon, vodka, gin, arak or ouzo–any of these are great). Serve the mint slushie for a twist on the mint julep for the Kentucky Derby, and then all summer long for a fabulous barbecue party drink. Admittedly, [...]
Read More »

Tart Cherry Sorbet Sundaes with Amarena Cherries

By Maureen Abood On July 27, 2018 · 2 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegan
My tart cherry love began in northern Michigan but was deepened with the incredible tart cherry sorbet sundaes I’ve had in other places. My tart cherry sorbet recipe is simple to make and the flavor is fabulous, enhanced with a whisper of rose water! I find it ironic that some of the most memorable ice [...]
Read More »

Lebanese Mulberry Syrup, 3 ways

By Maureen Abood On January 22, 2016 · 15 Comments · In Drinks, Ice Cream and Sorbets, Pastry and Sweets, Techniques
When I visited Lebanon a few years ago for the first time, I went with what I thought was a very open mind about all that I would see and experience. When it came down to it, though, I believed my sense for Lebanese ingredients and flavors had to be broad enough that there might [...]
Read More »
Warm salted caramel sauce with orange blossom, with a plate of apples and salt

Warm Salted Caramel Sauce with Orange Blossom

By Maureen Abood On October 28, 2015 · 15 Comments · In Fall, Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Techniques, Winter
Homemade salted caramel sauce is simple to make–mine includes a whisper of orange blossom water, so delicious with the caramel flavor. Serve the caramel sauce with sliced apples and more sea salt to garnish. It’s also wonderful over ice cream, apple pie, apple cake, banana bread, and anywhere else you like your caramel. The dinner [...]
Read More »

Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

Apricot Sherbet Recipe, from the summer sun

By Maureen Abood On August 23, 2014 · 8 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
Apricot frozen yogurt pairs my favorite fruit–the beloved of the Lebanese, apricot–with tangy yogurt, which makes this sherbet not too sweet, and completely addictive. It’s remarkable to discover that a sherbet is simply just cooked fruit or fruit juice and sugar (not too much, or the sherbet won’t set and the fruit flavor won’t shine), chilled [...]
Read More »

A sundae with hot fudge sauce, marshmallow sauce, and Spanish peanuts. A salty-sweet tradition.

By Maureen Abood On August 15, 2013 · 8 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegetarian
For a hot fudge sundae with marshmallow, in a tall glass sundae dish, layer fudge sauce with scoops of good vanilla ice cream. When I’m making the sauces, usually I’m not making the ice cream too and I bet you aren’t, either. I like Hagaan Dazs vanilla. Top the sundae with Spanish peanuts and a [...]
Read More »

Fresh Mint Chip Ice Cream, and a melting moment

By Maureen Abood On June 20, 2013 · 12 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
The mint flavor in Fresh Mint Chip Ice Cream depends on how much mint, or na’na, is used to infuse the milk and cream. It will seem like a ton of mint leaves, but that is necessary for full flavor. I have no hesitation about using a touch of green food coloring to go green [...]
Read More »

Ice Cream, Gelato, Sorbet: What’s the difference?

By Maureen Abood On June 19, 2013 · 4 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Techniques
This week, at the official start of summer, a primer on the world of ice cream: Ice Cream is made of heavy cream (of course), milk, sugar and flavorings. Ice cream varies in percentage of butterfat, with premium being the highest in fat (11-15%). Commercial ice creams are whipped and contain a lot of air, [...]
Read More »
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