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  1. Caramel Popcorn I use an air popper. This stuff is NEVER around long enough for me to worry about it going stale. I can tell no difference in the final result of this recipe between air-popped and regular oil-popped [although I've never done a side-by-side taste test]. Also, in a pinch - like when I'm in a hurry or the popper is broken - I have made it with those big bags of pre-popped corn that you can buy in supermarkets. I don't think it's quite as good, but darn close and is still promptly and enthusiastically all eaten. The only caveat is that the already-popped stuff is also already salted, so if you use it, be sure to reduce the amount of salt in the recipe.) 6 qt popped corn 1 c butter 2 T molasses (or 100% maple syrup, but I like molasses better) 1/2 c light corn syrup 2 c light brown sugar 1/2 tsp salt (see above) 1/2 tsp baking soda 1-1/2 tsp vanilla 1 large pkg pecan halves (or cashews, or peanuts or any nut you like In heavy saucepan, over low heat, bring to boil the butter, molasses (or 100% maple syrup, but I like molasses better,light corn syrup, light brown sugar salt (see above). Allow to boil for five minutes. Then, remove from heat and add: baking soda, vanilla, pecan halves (or cashews, or peanuts or any nut you like - sometimes I use mixed nuts and it's wonderful) Stir well to combine. In a LARGE shallow pan (I actually got one of those gargantuan, wide stainless steel mixing bowls specifically in order to make this recipe) pour the hot syrup mixture over the corn and stir to coat as well as you can. Don't worry about covering every bit of corn perfectly because you're going to have lots more opportunities. Bake at 250º for about an hour (more or less), watching to see when the corn is well-covered and is a nice golden color. Stir well every ten minutes for the first half-hour, then every fifteen minutes." Pour out onto large sheet of waxed paper and allow to cool. Break into pieces and store tightly covered. You can add anything to this that suits your fancy, like rum, or cinnamon, or chili powder. I cannot possibly tell you how much I enjoy making this, or how much fun people seem to have eating it!! Keywords: Snack ( RG381 )
  2. Enchilada Sauce Serves 12. This is a standard, all-purpose, workhorse enchilada sauce. It can be tweaked real easily w/ mexican oregano, epazote, more chiles or you can sub a couple different dried chille for a coupl of the anchos...but I really like it just the way it is. Nice simple chile sauce. If you find it is too hoat increase the amount of milk or decrease the chiles - you will likely have to reduce it more to get the proper consistency. NOTE: The most important step here is frying the sauce - the oil should be quite hot when you add the sauce and should spatter and spit and sputter quite a bit. If it doesn't your oil isn't hot enough. This will also splatter all over your stovetop, so if you'd prefer it can easily be done in a deeper pot instead of a skillet. 5 anchos - seeded, stemmed and deveined 2 c whole milk 2 cloves garlic, roughly chopped 2 T oil 1 T sugar salt Cover the chiles with hot water and soak for 15 minutes. Pour off the water, tear the chiles into several pieces and throw in a blender. Blend the chiles with the garlic and milk until very smooth. Heat oil in a large skillet until very hot (see NOTE above), dump the sauce in the hot oil and fry over med/high heat for a few minutes - add the sugar and a pinch of salt. Continue to fry over med/high heat until thickened and somewhat reduced, about 10 minutes or so. Keywords: Easy, Sauce, Mexican, Hot and Spicy ( RG378 )
  3. Pork Shoulder 1 pork shoulder 2 garlic cloves, crushed stem of rosemary, bruised, but intact pinch cinnammon pinch clove 2 coarse salt Combine garlic cloves, rosemary and salt. Let sit a little while. Add tiny pinch of cinammon and clove. Pull out rosemary, and rub over pork. Let pork sit for a couple of hours. Sear well in heavy braising pot Add milk to come halfway up pork Braise on stovetop at very low heat about 2.5 hours Remove pork and rest If you want a thicker sauce, reduce the braising liquid (I never do this...) Serve sliced pork with braising liquid, including chunky milk solids This is much better if the pork is chilled overnight, then sliced and reheated in some of the sauce Keywords: Main Dish, Pork ( RG367 )
  4. Asian Coleslaw Serves 6. Dressing 1/2 c seasoned rice vinegar 1/4 c pure maple syrup or honey 2 T soy sauce 1 T sesame seed oil 1/2 tsp garlic 1 tsp grated gingerroot Coleslaw 1/2 head cabbage, grated 1/2 head red cabbage, grated 1 carrots, grated 2 c bean sprouts 1/3 c chopped green onions 1 large, Red Delicious apple, unpeeled, cored and shredded Combine cabbage, bean sprouts, onions and apple in a large bowl. Whisk together dressing ingredients, pour over coleslaw mix. Chill for at least one hour before serving Keywords: Salad ( RG366 )
  5. Tuna Tartare Serves 4 as Appetizer. 1 lb sushi quality tuna from the loin-diced 1/4 c olive oil white truffle oil to taste (they all seem be of different strength) Salt & Pepper to taste 2 T chopped shallot 1 finely shaved black truffle (optional but worth it) 4 quail eggs Potato chips Mix all above ingredients other than quail eggs and potato chips in a large bowl. Plate 1/4 of mixture on each plate, preferably in a 1 inch high ring mold. Top with cracked quail egg and potato chip. Your guests will swoon. Guaranteed! Keywords: Seafood, Fish ( RG364 )
  6. Pasta Sauce with Fresh Tomatos Tomato Puree 3 lb tomatoes 2 T of EVOO sea salt Sauce 1 T of EVOO 1 chopped onion 1 large clove of garlic minced a pinch of thyme, oregano, and red pepper flakes 2-1/2 c of tomato puree 1 bay leave 1/2 tsp of sugar (optional) a splash of white wine (optional) 1/4 c of basil, shredded. salt and pepper Tomato Puree Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor This should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clame chowders and cioppinos as well Sauce -Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor. this should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clam chowders and cioppinos as well Keywords: Sauce ( RG358 )
  7. Mushrooms with Roquefort and Banyuls (southwest France) Serves 4. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. This recipe employs Banyuls, a vin doux naturel from the Côte Vermeille, in the portion of Languedoc-Rousillon just north of the Spanish border on the Mediterranean. In making this sweet wine, grape brandy is added to the partly fermented grapes, which increases the alcohol content and stops fermentation to preserve part of the natural fruit sugar. Banyuls is aged in wooden vats, and the final product is a wonderful mélange of roasted nut and subtle fruit flavors such as cherries, figs, blackberries, and peaches. The Grenache and other grapes that comprise Banyuls are grown on lovely steep hills above the rocky bays of blue sea and beaches of this Catalan coast. The Celliers des Templiers in picturesque Banyuls-sur-Mer offers tours that allow visitors to sample many different versions of this distinctive beverage. The nearby fishing village of Collioure is the jewel of the Côte Vermeille, and for centuries has impressed travelers and artists with its simple beauty. This dish features the tasty marriage of the incomparable sweet Banyuls wine and a powerful cheese in a perfect balancing act 4 small, individual-size, round, French bread rolls 2 T butter (or olive oil) 1 pound mushrooms, coarsely chopped Salt and pepper 1/2 c sweet Banyuls or port wine 1/3 c plus 1 heaped tablespoon crumbled Roquefort cheese 3/4 c cream or half-and-half Preheat oven to 350º F. Prepare the individual bread loaves by cutting the top off each roll, creating a 2 to 3-inch hole at the top. Make a bowl by partially hollowing out the center of each roll (excess bread can be saved and dried for bread crumbs). Do not make walls or bottoms of bread bowls too thin or they will melt through when hot filling is added. Place rolls on a baking sheet and toast in oven for 10 to 15 minutes. Melt butter in a skillet over medium-high heat. Add mushrooms, sautéing for several minutes, until well cooked. Sprinkle in salt and pepper to taste. Stir in Banyuls or port wine. As liquid begins to bubble, add the Roquefort cheese and cream. Reduce heat to bring sauce to a simmer. Continue stirring to help melt all the cheese. Spoon mushrooms and sauce into each roll, dividing evenly. If desired, place bread tops back on each roll and serve. Superb fall or spring dish, alongside game or any roast meat. Toasted walnuts can be added into the mixture or used as a garnish. Keywords: French ( RG345 )
  8. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )
  9. Spicy Asian Coleslaw Serves 6 as Main Dishor 8 as Side. The dressing for this salad is spicy, but not particularly hot. Add more chili paste for a hotter salad. For a more substantial salad, add shredded cooked chicken or grilled shrimp. 3 c shredded red cabbage 3 c shredded white cabbage 4 green onions 1 red bell pepper 1 green bell pepper 2 carrots Dressing 2 T hoisin sauce 2 T soy sauce 1 T plum sauce 1/3 c rice vinegar 1 tsp Asian chili paste 1 T sesame oil 1 T canola or grapeseed oil 1 tsp fresh grated ginger 1 T brown sugar To garnish 1/2 c chopped cilantro 1/2 c toasted cashew pieces or chopped almonds 1 c crsipy chow mein noodles Thinly slice the green onions. Seed the peppers and cut into julienne. Peel and julienne the carrots. Mix all vegetables together. For the dressing, whisk together all ingredients in a bowl until combined (or shake in a jar until mixed). Pour two-thirds of the dressing over the vegetables and toss to coat. Cover and refrigerate 4 to 6 hours, stirring occasionally. The cabbage will release some liquid. To serve, drain the excess liquid from the salad and add remaining dressing if necessary. Add the cilantro, nuts and noodles, toss gently, and serve immediately. * If you prefer a crunchier salad, dress right before serving instead of letting it rest. Keywords: Salad, Hot and Spicy, Easy ( RG329 )
  10. Fresh Baguette Serves 12 as Side. I've made this recipe for quite sometime now. I think it may have come from an old issue of Gourmet or Bon Appetit, but I can't remember. 1 packet active dry yeast (2 1/4 teaspoons) 1 tsp sugar 1-1/2 c water (105°Ð115° F) 4–4 1/2 cups unbleached all-purpose flour 2-1/2 tsp salt In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. Stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands until smooth and elastic (about 7 minutes), kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise (bowl covered with plastic wrap and placed in draft-free area) until doubled in bulk, about 1 1/2 hours. Preheat oven to 475-500-degrees. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool. Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist. Spritz only during the first half of baking time. Keywords: Bread ( RG324 )
  11. Poulet au Vinegar (Vinegar Chicken) Here's another vinegar chicken recipe that is great with skinless and boneless thighs. See the chicken thigh thread. 8 chicken thighs flour olive oil 4 garlic cloves, chopped 3 sprigs of fresh rosemary, chopped 4 anchovy filets, chopped 3/4 c good quality red wine vinegar 1-1/2 T butter fresh parsley Flour thighs lightly. Saute in olive oil until browned on both sides. Remove from pan. Salt and pepper chicken. Wipe out pan. Add 2-3 T fresh olive oil to pan and saute garlic, then rosemary and anchovies until garlic is golden and rosemary is fragrant. Add chicken and any chicken juices back into pan turn to coat with garlic add red wine vinegar turn heat down to simmer and cover pan. Cook for 20 minutes sauce should be brown color and reduced. Add butter and parsley Keywords: Main Dish, Easy, Chicken, French ( RG318 )
  12. Grandma Hayes' Cornbread From the cornbread thread. 1 package Jiffy Mix 1/3 c flour 1/2 tsp freshly ground black peppercorn 1/4 tsp salt 1/4 tsp cayenne 2 Serrano chiles, very finely minced Kernels from 2 corns on the cobs (did I write this correctly?) 1 egg Buttermilk, just enough to make a mix that resembles muffin batter 3/4 stick of butter This is what I did: I preheated oven to 350?F. In an 8 inch round baking tin I melted the butter. When it was melted, I pulled it out and sat it on the stove. I mixed all the dry ingredients and the minced pepper together. Added the eggs and buttermilk together and mixed quickly and lightly. Put the tin back in the oven for a couple of minutes, when the butter was hot again, I brought the tin out, poured the batter into it, moved the tin around so that the melted butter that had come on top of batter was evenly distributed all over the batter. Baked for 35 minutes until the top was beginning to get golden and the toothpick came out dry. Placed the tin on a wire rack for 10 minutes. Turned over onto a platter (Bottom side up.. Grandma said that is tradition) and rubbed the cake (the bottom now the top) with the remainder of the butter stick. Keywords: Intermediate, American, Bread ( RG238 )
  13. Taboni

    Cornbread

    Cornbread From the cornbread thread. It seems as if there are as many cornbread variations as there are "perfect" fried chicken recipes, but here is one of the myriad ones taking up my recipe box that seems to work quite nicely, with a little honey added for sweetness. Also it helps to not work the batter too much as it will result in a less risen final product. We also like homemade maple butter to go along with it. For the cornbread 1-1/4 c ap flour 3/4 c yellow cornmeal (I use stoneground for a little coarser texture) 1 T baking powder 1 tsp salt 2 lg eggs 2 T honey 1 c milk 2 T melted unsalted butter For the maple butter 1/2 lb unsalted butter 1/2 c maple syrup 1/4 tsp cinnamon 1 tsp salt preheat 8 inch cast iron skillet in 425 oven with 3 tbsp Crisco for 15-20 mins Whisk together dry ingredients. Whisk together wet ingredients. Add the wet to the dry until just combined. Remove the skillet from the oven and pour in mixture. Bake for 20-25 mins. Keywords: American, Bread, Easy ( RG235 )
  14. Sarah's Cornbread As discussed in the cornbread thread. Here's a no flour recipe, from my friend Sarah. 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Keywords: Easy, American, Bread, Side, Breakfast, Brunch, Lunch, Dinner, Snack ( RG233 )
  15. Braised Red Cabbage Serves 6 as Side. From the Duck Fat Thread: 3 T duck fat 2 medium onions, sliced 1 large red cabbage, cored, quartered, cut into 1/4" slices. 1 large Granny Smith Apple, peeled, cored, and diced 1 c dry red wine 2 tsp red wine vinegar 1 tsp caraway seeds, optional Salt and freshly ground black pepper to taste 2 tsp red currant jelly Heat duck fat in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally. About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve. Keywords: French, Vegetables ( RG232 )
  16. Garlic Croutons From the Croutons Thread: For the garlic croutons 2 T (1/4 stick) butter 1/4 c olive oil 2 large garlic cloves, pressed 4 French bread slices, cut into 3/4-inch cubes Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. *Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper Keywords: Bread, French, Italian ( RG231 )
  17. Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chiles 2 c chopped tomatoes juice of small lemon, or 1/2 large one 3 T dry red wine 3 T tomato paste salt & pepper to taste Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour). Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes. In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender. Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together. Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc. Really good served with cornbread alongside. Keywords: Vegetarian, Vegetables, American, Tex-Mex ( RG230 )
  18. Lobster Korma 2 lb lobster 1 c light cream 1 tsp sugar 1 c ground almonds 1 tsp turmeric 1 pt boiling water Steam a lobster and remove the flesh. Mix the dry ingredients in a Jug then add the boiling water and allow to sit for five minutes to thcken as the almond oils come out Saute the chunks of lobster meat with a chopped chillie in a little oil and then add the sauce and allow to thicken. Before serving, squeeze lime over the top and mix in chopped cilantro Serve back in the half shells a la thermidore. Keywords: Main Dish, Seafood, Indian ( RG228 )
  19. Sangrita Serves 10. This is great as an accompiment to tequila. Serve one shot of this with one shot of tequila. Alternate drinking the two. 1/2 c tomato juice juice of 1 orange juice of 1 lime 1 tsp your favorite hot sauce (chipotle hot sauce is great) 1 T grenadine Mix these and enjoy! You can very the amount of hot sauce depending on your tolerance. Keywords: Easy, Cocktail, Mexican ( RG221 )
  20. Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )
  21. Pao de Quejo, Cheese Puff thingies Not exactly the Brazilian version, but South American nonetheless. This is an adaptation of a more authentic recipe. Parmesan, gruyere, or another relatively dry cheese should work; maybe even a well-drained feta, but then adjust the salt. Spice them if you like. Cassava starch = yuca flour = manioc flour = tapioca flour. If you cannot find it, process pearl tapioca in the food processor until it is ground to flour. 2 c grated cheese -- something on the dryish side 1 c cassava starch, preferably sour 1-1/2 tsp baking powder 1 tsp salt or to taste cayenne to taste, if desired 1 eggs Butter for the baking sheet Preheat oven to 425 degrees F. Put the cheese, starch, baking powder, salt, and cayenne (if using) in the bowl of a food processor, with the steel blade. Process just to mix and combine cheese into other ingredients. Add the egg(s) and process until the dough forms a ball and rolls around in the bowl (3 minutes?). Roll pieces of about 1 tablespoon into balls. Space out on butter baking sheet or on a parchment-covered sheet (if cheese has relatively high fat content). Baked until golden and puffed, 20 to 25 minutes. Serve hot. makes about 3 dozen pieces Keywords: Hors d'oeuvre, Amuse, Cheese, Easy ( RG573 )
  22. Tomato Sauce -From the NY PotLuck Dinner garlic tomatoes (Mario specifies canned tomatoes, but I prefer using Pomi vacuum packed when not using fresh. Here, I used chopped tomatoes although the strained version works just as well.) onions EVOO salt pepper Saute garlic in EVOO. Add onions. Add a bit of salt. Saute until onions are slightly translucent -- actually this is the step that's kind of difficult to describe as far as I'm concerned because its pretty instinctual. Add tomatoes, lower heat and simmer. Adjust seasoning to taste as sauce simmers. At this point, I added dried basil and dried oregano to the mix and let it simmer for a little over 45 minutes. Then strained through a food mill, using the fine disc. Saved and reserved the tomato/onion pulp for later. Reserved the tomato sauce for use later. Keywords: Sauce ( RG569 )
  23. Lime - Ginger - Mint Sorbet Serves 10 as Dessert. Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal. 1 c Sugar 3 c water 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths) 2 oz finger of fresh Ginger, peeled and finely diced 1/4 tsp Salt 2 Limes (zest one) 1 tsp Lime Zest, finely grated 2 T White Rum Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is dissolved, reduce heat to low. Add 1/4 of mint and ginger. Allow to steep for about 10 minutes. Remove from heat and allow to cool for a few minutes. Place remaining 1 cup of water, and the rest of the mint and ginger in a blender or food processor. Puree for 1 minute. Pour into a large bowl through a wire mesh strainer. Press and squeeze to remove as much juice as possible. Discard pulp. Place steeped mint and ginger into blender or food processor along with about 1 cup of the sugar syrup. Puree and pour into the bowl through the strainer. Do the same with the remaining sugar syrup. Press and squeeze to remove as much liquid from the pulp as possible. Discard pulp. Add salt to mixture in bowl. Squeeze 2 limes through the strainer into the bowl. Taste to see it needs more lime or sugar. Add lime zest and rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving. Makes approximately 1.25 quarts. Keywords: Dessert, Ice Cream, Ice Cream Maker, Kosher, Vegan, Vegetarian, Fruit, Hot and Spicy, Blender, Food Processor ( RG568 )
  24. Lychee & Key Lime Sorbet Serves 8 as Dessert. Served at the Second Annual NY Potluck Dinner. 1 c Sugar 1 c Water 1/4 tsp Salt 1 lb fresh Lychees 6 Key Limes, juiced 2 T White Rum Combine sugar and water in a pot over medium heat. Stir occasionally until sugar is dissolved, remove from heat, add salt. While sugar is dissolving, peel lychees and remove seeds. Puree in blender or food processor for a minute. Strain and press fruit through fine mesh sieve, discard pulpy brown bits remaining in sieve. Juice key limes through strainer into lychee puree. Add fruit puree to sugar syrup. Taste - you may need another key lime or a little more sugar if the limes were very tart. Add rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving. Makes approximately 1 quart. Keywords: Dessert, Ice Cream, Ice Cream Maker, Fruit, Kosher, Vegan, Vegetarian, Southeast Asian, Blender, Food Processor ( RG567 )
  25. Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld. Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving. Yields about 1.5 quarts ice cream. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker ( RG566 )
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