Do you know Cate of Cate’s World Kitchen? No? You will not forget her after seeing the amazing dessert she has made for all of us! Cate is such an amazing girl with such a cool story. She spent a year traveling around Asia teaching English and became a vegetarian! She is also a marathon runner and even ran a marathon, just a few months ago, while pregnant! What an idol! So aside from what an amazing person Cate is, she is also an awesome baker. I always find myself drooling over something delicious on her blog. And for the Foodie Block Party, she did not disappoint! Scroll on down to check out the magical Ginger Cookie & Lemon Sherbet Sandwiches and try not to drool too much on your keyboard.
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I’ve been LOVING Jessica’s Foodie Block Party, and like almost all her other guest posters, I am contributing dessert!
Summer is my favorite season for dessert because there are so many options! Tons of fresh fruit, so many different ice cream possibilities, and since summer fare is usually lighter, more room left at the end of the meal to indulge.
My ice cream maker has pretty much taken up permanent residence on my kitchen counter the past couple weeks. In an attempt to keep things a little lighter, I opted to make sherbet instead of typical ice cream. My favorite thing about this sherbet in particular is how crisp and refreshing it is (lemon is great for that!). It does end up a little firmer than ice cream after being in the freezer for awhile, but after a few minutes on the counter, it’s easy to scoop.
If I were the type of person who threw fancy dinner parties, I would totally serve this sherbet in a hollowed out lemon, on good china, with dainty silver spoons. It’s easy to hollow out lemons with a paring knife and a spoon (obviously the thicker the peel, the easier it is to make sure it stays intact), and you can do this a few hours ahead of time and keep them in the freezer.
However, I’m more of the mismatched plates and stand around the barbecue kind of party-thrower, and ice cream sandwiches are perfect for that.
These ginger cookies stay decently soft even after spending a little time in the freezer, and complement the lemon sherbet really nicely.
1/3 cup water
2/3 cup granulated sugar
zest of one lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 tablespoon water
1/4 cup molasses
granulated sugar, for rolling
Bring the water and sugar to a boil in a small saucepan. Stir until sugar has completely dissolved, then remove from heat and stir in the lemon zest.
Transfer to a medium bowl and cool to room temperature. Stir in the buttermilk and lemon juice, and chill for an hour or two. Pour into ice cream maker and freeze according to manufacturers instructions.
Transfer to a freezer container, press plastic wrap onto the sherbet, and keep frozen until needed. Before serving, give it a few minutes on the counter to soften.
Preheat the oven to 350 F.
Whisk the flour, baking soda, salt, ginger, cloves, and cinnamon together in a medium bowl.
Cream the butter in a stand mixer and add sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
Mix in the egg and beat for about 30 seconds. Scrape down the bowl.
Add the molasses and water and mix well. Stir in the flour mixture and mix on low until just until a dough forms with no visible traces of flour.
Roll about 2 tbsp of dough into a ball, roll in sugar, and place on the cookie sheet. Press to flatten. Repeat with remaining dough, and bake for about 9 minutes, until set but still soft. Cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely.
To assemble the sandwiches, put a small scoop of slightly-softened sherbet between two cookies, press together lightly, and put in the freezer for about 30 minutes before serving.