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June 2007 Recipes
VANILLA ICE CREAM (CUSTARD-BASED)
2 c. heavy cream
2 c. raw milk (or pasteurized whole milk)
7 egg yolks (reserve the whites for another ice-cream recipe)
¾ c. granulated sugar
1 vanilla bean (optional)
1. Combine milk and cream in medium saucepot.
2. Slice the vanilla bean in half, scrape out the seeds from the interior with the back side of the knife and add both the bean and the seeds to the saucepot.
3. In a separate bowl, whisk together the sugar and egg yolks.
4. Scald the milk and cream over medium heat by just bringing it to a boil.
5. Remove from heat and slowly add ½ of the milk/cream to the egg mixture in a thin stream, whisking all the while.
6. Pour egg mixture back with the rest of the dairy in the saucepot, return to low heat and continue to whisk until the custard starts to thicken (this will take only a few minutes). When the custard is ready, it should coat the back of a wooden spoon and still be smooth.
7. Remove the custard from the heat, strain into another bowl and cool down in an ice bath (fill a larger bowl with ice and water, then gently lay the bowl with the custard on top to prevent the custard from cooking further); wash and reserve vanilla bean pod for flavoring other sauces.
8. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.
9. The ice cream can be stored for up to a week, although it is best when eaten within two days of spinning.
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LAVENDER ICE CREAM
2 c. raw milk (or pasteurized whole milk)
2 c. heavy cream
1 c. Agasweet lavender agave syrup
1 t. dried lavender
7 egg whites*
¾ cup peach puree (optional)
1. Combine milk and heavy cream in medium saucepot with dried lavender; bring to a boil, then allow to steep for 15 minutes. Strain and return milk and cream to saucepot and bring back to a boil.
2. Whisk together egg whites with agave syrup, then pour ½ in the milk/cream mixture in a slow, steady stream, whisking all the while.
3. Combine egg mixture with milk/cream in saucepot over low heat and continue whisking until the custard thickens—this will take a bit longer with the egg whites. If you have a thermometer, note that the custard will be sufficiently cooked and set at 85º Celsius.4. Remove custard from heat, strain into another bowl and cool down in an ice bath.
5. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.
6. Before storing the ice cream, fold in the peach puree to create a “ripple” effect, then eat immediately or allow to set up in the freezer for at least two hours.
7. This ice cream can be stored for up to a week, although it’s best when eaten within two days of spinning.
* egg whites create a lighter-tasting product, with the same body as a custard-based ice cream
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MINT CHOCOLATE CHIP ICE CREAM (PHILADELPHIA STYLE)
2 c. heavy cream
1 c. whole milk
6 oz. sugar
6 sprigs mint (peppermint or spearmint depending on preference)
2 oz. bittersweet chocolate, finely chopped (or use chocolate chips if being prepared by a child)
1. Wash mint well, then separate leaves from stems.
2. Combine milk and cream with mint leaves in nonreactive container and steep in refrigerator overnight.
3. Next day, strain milk through fine sieve, then combine about a cup of the dairy with all of the sugar in saucepan; reserve rest of dairy in refrigerator.
4. Bring sugar and dairy to a simmer, just long enough to dissolve the sugar, then remove from heat and whisk into the reserved, cold dairy.
5. Allow mixture to cool completely, either in refrigerator or in ice bath (fill the sink or a large bowl with ice cubes), then spin in ice-cream machine according to manufacturer’s instructions.
6. While ice cream is spinning, place chopped chocolate in nonreactive boil over a pot of simmering water until just melted.
7. When ice cream is just about finished spinning, drizzle in chocolate in a stream to create “chips.”
8. Once all chocolate is incorporated, stop machine and put into a cold container and directly into the freezer.
9. Ice cream can either be eaten immediately (most delicious), or can be frozen and stored up to one week.....ice cream is best when eaten within a few days of preparation.
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SWEET ICE MILK
Note: Ice milk goes really well with summer fruit desserts, like pie and cobbler)
4 ½ c. raw whole milk (or pasteurized whole milk)
2/3 c. granulated sugar
1 T. powdered dry milk (nonfat)
5 egg yolks
1. Pour milk into medium saucepot and put over low heat.
2. In a separate bowl, whisk together the sugar, dry milk and egg yolks.
3. Bring milk just to simmer (milk will separate and curdle if boiled).
4. Remove from heat and slowly add ½ of the milk to the egg mixture in a thin stream, whisking all the while.
5. Pour egg mixture back with the rest of the milk in the saucepot, return to low heat and continue to whisk until the custard starts to thicken (this will only take a few minutes).
6. When the custard is ready, it should coat the back of a wooden spoon and still be smooth.
7. Remove the custard from the heat, strain into another bowl and cool down in an ice bath (fill a larger bowl with ice and water, then gently lay the bowl with the custard on top to prevent the custard from cooking further).
8. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions; however, it is best to reserve the custard overnight before spinning to allow all of the components to meld together.
9. The ice cream can be stored for up to a week, although it is best when eaten within two days of spinning.
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LECHE MERENGADA (MERINGUED MILK)
Note: Leche merengada is very simple to make despite its elegant presentation.
4 c. whole raw milk
¾ c. granulated sugar
Lemon peel from 1 whole lemon
1 stick whole cinnamon
3 egg whites
½ c. granulated sugar
Pinch salt
Ground cinnamon, for garnish
1. Combine milk, ¾ cup sugar, lemon peel and cinnamon stick in medium saucepot.
2. Simmer milk until sugar dissolves; remove from heat and allow to cool for 15 minutes, then strain.
3. Freeze milk in covered container until it just starts to solidify, agitating every once in awhile to create a “slush.”
4. When milk is nearly set up, whisk egg whites and salt until foamy, then add ½ cup sugar in a stream; continue whisking until meringue forms a stiff peak.
5. Fold meringue gently into mostly-frozen milk, then serve immediately in martini glasses, and top with just a sprinkle of ground cinnamon.
6. The Leche Merengada can be frozen for a couple of days, tempered a bit at room temperature and scraped with a fork before served. As an alternative, it can also be frozen in an ice-cream machine according to manufacturer’s instructions as soon as the meringue is folded in.
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TEXAS WATERMELON SORBETTO
Courtesy of Matthew Lee, of Tèo Espresso, Gelato & Bella Vita
1 c. sugar
1 c. filtered water
12 oz. watermelon (about half a medium-size watermelon)
1 T. fresh lemon juice
1. Create a simple syrup. In a small heavy saucepan heat sugar and water over high heat, stirring until sugar is dissolved. Let it cool.
2. Puree the watermelon just enough to smooth it, but not cutting up all the seeds. To take out the seeds, strain the puree through a colander.
3. Stir in 1 ½ cups of the watermelon puree with the simple syrup.
4. Add to the ice-cream maker and freeze.
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PEACH SMOOTHIE
Courtesy of Das Peach Haus, Fredericksburg
1 scoop vanilla ice cream
1 drop vanilla
A sprinkle of sugar
2 cups of peaches with juice
Blend until smooth.
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GINGERED HARICOT VERTS
by Mady Kaye
1 lb. haricots verts
1 T. toasted sesame oil
2 T. finely minced crystallized ginger
Pinch off stem end of green beans and rinse thoroughly. Steam for 5 minutes, until beans are cooked al dente. Rinse in cold water to stop cooking.
Heat sesame oil in wok or large skillet, over medium heat. Watch that the oil doesn’t overheat! Stir drained beans into oil and toss to heat and coat thoroughly.
Add chopped crystallized ginger and cook about 1 minute more. Serve.
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ETHIOPIAN EGGPLANT SALAD
Although milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
2 large eggplants, peeled and diced
salt
Juice of 1 lemon
1/3 c. olive oil
2 cloves garlic, minced (add more or less to taste)
3 c. cooked black-eyed peas
2 t. sugar
Pepper (to taste)
Small bunch of cilantro, chopped
¼ each of green and red peppers, slivered
2-3 scallions, thinly sliced
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplant. Let sit for 30 minutes.
Sprinkle eggplant with oil and toss well. Gently stir in the garlic, black-eyed peas and sugar. Season with black pepper and garnish with chopped cilantro, slivered peppers and scallions.
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MULBERRY SORBET
Amy Crowell—When I tell my friends (especially those who grew up in the Northeast) that I eat mulberries, they usually say something like, “Mulberries are trash trees!” This not-too-sweet sorbet always changes their minds!
3 c. ripe mulberries (or substitute other wild berries, such as dewberries)
Juice of 1 lemon
1 c. syrup (1 c. sugar and 1 c. water boiled for 5-6 minutes until liquid reduces to 1 c. in volume)
Puree mulberries and lemon juice in blender or food processor. Stir in syrup and pour into a metal pan and freeze. When mixture is frozen, remove from pan and blend in food processor or blender. Scoop into airtight dish and refreeze.
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WILD GREEN GRAPE PIE
Amy Crowell—My husband and I made several of these green grape pies together for a community-garden fundraiser. We barely knew each other at the time, but ended up being so interested in each other that we forgot to strain out the hard grape seeds from the pie filling. But the folks at the fundraiser were good sports—they ate the slices as if they were watermelon, spitting out the seeds after each bite.
3 c. mustang grapes, picked small and green, with soft seeds (you can also use green grapes with hard seeds, just strain the seeds out after you prepare the pie filling)
1 c. sugar
1 c. water
1 T. cornstarch
4 T. butter or margarine
Dash of salt
Pastry for 1 pie
Combine grapes, sugar and water and boil until the skins are soft and the grapes are squishy. Remove from heat and add cornstarch, butter and a dash of salt. Pour into the unbaked pie crust (using a top crust is optional) and bake at 375° for 40-50 minutes. When baking, you may need to cover the crust with foil for half the time to make sure it doesn’t burn.
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THYME HONEY ICE CREAM (BONUS RECIPE)
by Eve Chenu
1 ½ cups whole milk
1 ½ cups heavy cream
½ cups sugar (or slightly less)
¼ cup honey
4 large egg yolks
Bouquet of fresh tyme (about 10 sprigs)
1. Combine milk, cream, ¼ cup sugar, ¼ cup honey, and thyme in a saucepan. Bring to a simmer. Turn off the heat and steep the thyme until the flavor is pronounced, 5 to 15 minutes.
2. Meanwhile, beat the remaining ¼ cup sugar and egg yolks in a medium bowl, until the mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with electric mixer on medium-high or 4 minutes with a whisk.
3. Reheat the milk and cream mixture to 175°. Remove ½ cup of milk and cream mixture and whisk in slowly to the egg yolk and sugar mixture. Gradually add the thinned yolk mixture back into the saucepan.
4. Turn the heat to low and bring the mixture to 180°, stirring constantly, taking at least 5 minutes.
5. Remove from heat. Strain the mixture through a sieve into a non-reactive bowl. Chill thoroughly. The custard can be refrigerated overnight.
6. Freeze in ice cream machine.
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