January 27, 2014


 California is spoiling us with its produce. Year round farmer's market with seasonal produce is my personal little dream-come-true. We picked up a few fresh bursting with nutrition avocados( and here is why avocados rock )  on Sunday and put our creativity to test:

What can you do with avocados that is not a guacamole?

 You will be surprised, but actually a whole lot more then one would typically think. I am going to start with these four and I promise your guests will be blown away. The best part? It won't take you long at all!

Avocado ice-cream? Sounds crazy? Absolutely not, if you do it this way:

Avocado Honey Lime Ice-cream 


  • 4 large egg yolks
  • cup pure honey
  • tsp. salt
  • 2 cupshalf and half
  • 1 cup buttermilk
  • 2 Tbsp. lime zest
  • 3 ripe, fresh California Avocados, peeled, seeded and pureed
 *LN tip: we also made this ice-cream using maple syrup and agave for low GI, but honey gives it by far the best consistency. 


  1. Whisk together eggs, honey and salt in a medium bowl; set aside. 
  2. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours.
  3. Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again.
  4. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil).
  5. Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
  6. Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing.
  7. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days. 

In the mood for some sea food? Ingredients list looks long and scary, but read close : it's really simple!

Avocado Dungeness Crab Tower

8 oz.f resh Dungeness crab meat
3 oz. Roma tomato, seeded, finely diced
3 oz. English cucumber, seeded, finely diced
1 Tbsp. Italian parsley, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp.r ed wine vinegar
1 Tbsp. lemon juice
Salt and white pepper to taste
2 Fresh Avocados

Basil Vinaigrette
(Yield: 1/3 cup)
10 basil leaves
2 oz. extra virgin olive oil
1 oz. white wine vinegar
1 Tbsp. shallot, chopped
2 Tbsp. Fresh Avocado
Pinch of granulated sugar
Salt and white pepper to taste

Basil Vinaigrette:
Puree all ingredients in a blender. Set aside.

In a bowl, combine the crab meat, half of the diced tomato, half of the diced cucumber, half of the parsley, the extra virgin olive oil, red wine vinegar, and lemon juice. Mix gently. Season with salt and white pepper.
Place a 2" wide, 3" tall ring mold on each plate. Cut avocados in half lengthwise and remove seed. Using a spoon, cut out silver dollar sized pieces of avocado. Place a few of these pieces on the bottom of each ring mold. Top each with ¼ cup of the crab mixture. Place another few pieces of avocado on top of the crab in each mold, then top off each with another ¼ cup of the crab mixture. Press down firmly, but gently. Lift off the molds, and top each tower off with more avocado rounds {full recipe}

White Chocolate Avocado Mousse 


  • ½ cup white chocolate chips
  • 10 Tbsp. sweetened condensed milk
  • 6 Tbsp. boiling hot water
  • 1 ½ ripe Fresh Avocados, peeled, seeded and halved
  • 2 cups cream
  • 1 cup crème fraiche*
*LN tip: any soft cheese ( think brie variety or softer) makes this desert heavenly! just the right proportion of sweet/salty, rich , but not too heavy - my personal favorite right here! 


  1. In a medium bowl, place the white chocolate chips, sweetened condensed milk and hot water. Stir until smooth and set aside.
  2. Puree the avocado in a food processor and fold into the white chocolate mixture.
  3. In a separate bowl, whip together the cream and crème fraiche. Fold into the avocado mixture. 
  4. Spoon into serving dishes and allow to chill in refrigerator for 2 hours before serving. {serving suggestions}
And the least expected recipe. Margarita is not something that springs up to your mind when you think "avocado", but let me tell you : our guests were impressed. And go ahead and try it with Pomelo Pellegrino if you prefer a virgin margarita ( or for breastfeeding selves like me ). I promise , it will be a hit.
Kicked-up Avocado Margarita


  • 1 ½ tsp. sea salt
  • ¼ tsp. ancho (or regular) chili powder
  • 2 lime wedges
  • 1 ripe Fresh Avocado, seeded, peeled and cut into chunks
  • 1 ½ cups crushed ice
  • 3 oz. lime juice
  • 2 tsp. agave nectar
  • 4 oz. tequila (*LN tip: use try pomelo pellegrino for vigrin margarita)
  • 2 oz. triple sec
  • 3 sprigs cilantro
  • 2 lime wedges, for garnish


  1. On a plate, mix together the salt and chili pepper.
  2. Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture, twisting gently until the rim is completely coated.
  3. In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro sprigs; blend until smooth.
  4. Pour the margarita into the prepared glasses. 
  5. Garnish the rims of the glasses with lime wedges. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. {nutritional info}

Now tell me, does this qualify for unexpected uses of avocado or what? 
Any ideas that you want to share?

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