Lime Ice Cream
Source: A New Way to Dinner by Amanda Hesser and Merrill Stubbs
Makes 1.5 quarts as written - we multiplied this x6 at Sherwood
Special Equipment:
If you are multiplying this recipe for a large group, you need a Micro Plane rasp/zester. Don't even try zesting this many limes without a proper tool, just go to the hardware store and spend the $10. It's way cheaper than the pain and madness you will experience otherwise.
Ingredients:
3 cups heavy cream
1 1/2 cups sugar
1/4 cup finely grated lime zest
2/3 cup freshly squeezed lime juice
Combine all ingredients in a large bowl, whisking until sugar is dissolved.
Cover and refrigerate until completely chilled, at least an hour.
Freeze the mixture in a wide, shallow container, stirring every 20 minutes, until creamy and frozen. This takes about two hours. (It takes longer for bigger batches.)
Cover the container.
This makes soft ice cream, more like gelato than bricks.
Sunday, July 9, 2017
Ginger Syrup
Ginger Syrup
This is really handy to have in your fridge. It's perfect on lime ice cream, on fruit, in tea or in cocktails. Two tablespoons of the syrup in a mug of club soda makes a fine homemade ginger ale.
Makes 2 cups of ginger syrup.
Ingredients:
Ginger root: about 12 linear inches' worth of the root
Cold water: 2 cups
White sugar: 2 cups
Don't bother peeling the ginger.
Slice the ginger thin.
Combine the ginger, the sugar, and the cold water in a sauce pan.
Simmer for 5-10 minutes until it's thick and syrupy. Stir frequently so it doesn't burn.
Remove from heat.
Let the syrup cool, then strain it thru a fine-mesh sieve.
Store it in a glass jar or other airtight container for up to 2 weeks.
This is really handy to have in your fridge. It's perfect on lime ice cream, on fruit, in tea or in cocktails. Two tablespoons of the syrup in a mug of club soda makes a fine homemade ginger ale.
Makes 2 cups of ginger syrup.
Ingredients:
Ginger root: about 12 linear inches' worth of the root
Cold water: 2 cups
White sugar: 2 cups
Don't bother peeling the ginger.
Slice the ginger thin.
Combine the ginger, the sugar, and the cold water in a sauce pan.
Simmer for 5-10 minutes until it's thick and syrupy. Stir frequently so it doesn't burn.
Remove from heat.
Let the syrup cool, then strain it thru a fine-mesh sieve.
Store it in a glass jar or other airtight container for up to 2 weeks.
Mango Lassi
Mango Lassi
This is a frosty smoothy suitable for a hot afternoon.
Makes one pitcherful, enough for 6-8 people.
I don't know where this recipe comes from. We just winged it.
Ingredients:
32oz tub of plain full-fat yogurt (lowfat is also fine, but no-fat has a weird chalky texture)
1 lb frozen mangoes
Cold water as needed to thin the drink
1 tbsp rosewater (optional) (we didn't have this at Sherwood and it was still good)
Sugar to taste
Special equipment:
A sturdy blender.
Procedure:
FIRST THING: If you have an ordinary blender (instead of a heavy duty one like a BlenderTec or a Kitchen Aid), thaw the mangoes til they're a bit soft.
Then...
Combine the yogurt and mangoes in the blender. Whiz them until smooth. Add water, half a cup at a time, as needed to thin the mix enough to be blend-able and drinkable. (The water amount will vary wildly depending on how thick your yogurt is.)
Add sugar to suit your taste. Blend thoroughly.
Add rosewater. Blend thoroughly.
Serve immediately.
This is a frosty smoothy suitable for a hot afternoon.
Makes one pitcherful, enough for 6-8 people.
I don't know where this recipe comes from. We just winged it.
Ingredients:
32oz tub of plain full-fat yogurt (lowfat is also fine, but no-fat has a weird chalky texture)
1 lb frozen mangoes
Cold water as needed to thin the drink
1 tbsp rosewater (optional) (we didn't have this at Sherwood and it was still good)
Sugar to taste
Special equipment:
A sturdy blender.
Procedure:
FIRST THING: If you have an ordinary blender (instead of a heavy duty one like a BlenderTec or a Kitchen Aid), thaw the mangoes til they're a bit soft.
Then...
Combine the yogurt and mangoes in the blender. Whiz them until smooth. Add water, half a cup at a time, as needed to thin the mix enough to be blend-able and drinkable. (The water amount will vary wildly depending on how thick your yogurt is.)
Add sugar to suit your taste. Blend thoroughly.
Add rosewater. Blend thoroughly.
Serve immediately.
African Peanut Soup (aka Elephant Pea Soup)
African Peanut Soup
Serves 6-8
Original Source: Soup Night by Maggie Stuckey (she lives in Ocean Park, somebody find her and invite her to dinner). I first had it at Apollo's Restaurant in Olympia, years & years ago. Everybody called it "Elephant Pea Soup" back then.
Sherwood notes: For a Tuesday night news, I multiplied this recipe by 6, then split it into two pots before I put the meat in. One pot was the vegan / gluten-free / soy-free version, the other had lots of chicken. Serve it with nice bread and whatever raw vegetables are around.
Obvious allergens: Peanuts and nightshades (tomatoes, red pepper)
Ingredients:
2 tablespoons cooking oil (whatever's on hand, I used avocado oil)
1 tablespoon sesame oil
1 large onion, chopped
1 large red bell pepper
3 garlic cloves, chopped
4 cups chicken or vegetable broth (obviously use veggie broth if you're going to feed the vegetarians)
2 cups wate4r
2 (14-to-15-ounce) cans diced tomatoes
1 tablespoon curry powder (just ordinary curry powder, you don't have to use the fancy stuff)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (I left these out because there were a pack of little kids around)
1/2 teaspoon salt
1/2 cup uncooked rice (whatever's on hand, I used brown rice)
1/2 cup peanut butter
2-3 cups diced chicken (optional)
Heat the cooking oil and sesame oil in a large soup pot over medium heat.
Add the onions, bell pepper and garlic. Saute' until translucent, about 4 minutes.
Add the chicken broth, water, tomatoes (with their juice), curry powder, black pepper, pepper flakes and salt.
Simmer uncovered for 35-40 minutes.
If you have an immersion blender, whiz up the soup 'til it's smooth. This is optional, but it makes the kids slurp the soup down happily instead of picking out the vegetables.
Add the rice. If you're using RAW chicken, add it to the pot now as well. (If you're using already-cooked chicken, wait so it doesn't get rubbery.)
Cook, covered, over low heat until the rice is tender and the chicken is cooked - about 20 minutes.
Add the peanut butter, whisking until dissolved. Taste and adjust the seasoning as needed.
If you're using ALREADY-COOKED chicken, add it now.
Bring the soup back to a simmer before serving.
Serves 6-8
Original Source: Soup Night by Maggie Stuckey (she lives in Ocean Park, somebody find her and invite her to dinner). I first had it at Apollo's Restaurant in Olympia, years & years ago. Everybody called it "Elephant Pea Soup" back then.
Sherwood notes: For a Tuesday night news, I multiplied this recipe by 6, then split it into two pots before I put the meat in. One pot was the vegan / gluten-free / soy-free version, the other had lots of chicken. Serve it with nice bread and whatever raw vegetables are around.
Obvious allergens: Peanuts and nightshades (tomatoes, red pepper)
Ingredients:
2 tablespoons cooking oil (whatever's on hand, I used avocado oil)
1 tablespoon sesame oil
1 large onion, chopped
1 large red bell pepper
3 garlic cloves, chopped
4 cups chicken or vegetable broth (obviously use veggie broth if you're going to feed the vegetarians)
2 cups wate4r
2 (14-to-15-ounce) cans diced tomatoes
1 tablespoon curry powder (just ordinary curry powder, you don't have to use the fancy stuff)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (I left these out because there were a pack of little kids around)
1/2 teaspoon salt
1/2 cup uncooked rice (whatever's on hand, I used brown rice)
1/2 cup peanut butter
2-3 cups diced chicken (optional)
Heat the cooking oil and sesame oil in a large soup pot over medium heat.
Add the onions, bell pepper and garlic. Saute' until translucent, about 4 minutes.
Add the chicken broth, water, tomatoes (with their juice), curry powder, black pepper, pepper flakes and salt.
Simmer uncovered for 35-40 minutes.
If you have an immersion blender, whiz up the soup 'til it's smooth. This is optional, but it makes the kids slurp the soup down happily instead of picking out the vegetables.
Add the rice. If you're using RAW chicken, add it to the pot now as well. (If you're using already-cooked chicken, wait so it doesn't get rubbery.)
Cook, covered, over low heat until the rice is tender and the chicken is cooked - about 20 minutes.
Add the peanut butter, whisking until dissolved. Taste and adjust the seasoning as needed.
If you're using ALREADY-COOKED chicken, add it now.
Bring the soup back to a simmer before serving.
Subscribe to:
Comments (Atom)