angel_negra: The Angel Cellphone. (Seven_Angel)
[personal profile] angel_negra
I sort of collect cookbooks. Rather, I love them and Mom delights in finding more at garage sales and buying them for me. She got me an older book from the early 80s called: Freezing & Drying, an Ortho Book. Over all, I'm finding it to be a very useful book, as it breaks down various freezing and drying methods, and tends to give you a lot of alternatives for various methods, such as the ways to make syrups for freezing fruit. It also provides some handy tables and charts for over all freezing and drying of various food stuffs, as well as when certain foods are in season. It's a good book for both beginners or those more experienced but looking for new ideas.

One section I enjoyed was for a method of freezing some fruits/dairy as ice creams, sherbets or yogurts. Included in there is my new favourite ice cream, Lemon Ice Cream. I love this recipe, it's a flavour you rarely find, it's great for using up extra lemons, it's easy to make and it tastes so, so good.

The Requirements:
2 cups whipping cream
1 cup sugar
1 tablespoon finely grated lemon peel
1/3 cup fresh lemon juice

8 to 10 lemon shells or boats
Fresh mint for garnish.

1 - In a large bowl, stir together cream and sugar until sugar dissolves. Blend in lemon peel and lemon juice.
2 - Pour mixture into a shallow pan. Freeze until firm. (about 4 hours.)
3 - Serve in lemon shells or boats or in dessert bowls, garnished with fresh mint leaves if desired. Or spoon into rigid freezer containers and store up to 2 months.

Yields 3 cups.

My notes:
- 2 cups of whipping cream is roughly what you can get in one of those little 500ml containers. (Probably obvious to a lot of people, but it was revelation to me the first time.)
- For the lemon peel, I like making my own fresh, and I've found that about 3 medium/large lemons gives me just enough lemon peel for a tablespoon. And then I juice the lemons for the juice needed and store the rest for other purposes. :D
- For freezing until firm, you don't need to cover the pan.
- I love the bit about 'rigid freezer containers', ah the years before tupperware was cheaper...
cathouse_mary: (Default)
[personal profile] cathouse_mary
Hey, Northern Hemisphere types! Summer is coming in, and with it the desire for that perfect scoop of ice cream. Many years ago, my mother gave my a housewarming gift of an ice-cream maker and a copy of 'Ben & Jerry's Homemade Ice Cream and Dessert Book.' The ice cream maker has worn out and been replaced three times in the twenty-two years since that day, but the recipes are just as delicious. Besides, have you ever read what's going in ice cream lately?

HFCS. Glycerols and glycerides. Sorbates. Gums and resins. Cellulose products. Polysaccharides. Phenols.

FORGET THAT! I want to have ice cream, not ice chemicals and milk.

Sweet Cream Base:

2 large eggs
1/2 to 3/4 cup sugar (I find that as I get older, a lot of ice creams are just too sweet for me so I typically reduce the sugar)
2 cups heavy whipping cream (I use organic, some add thickeners like carrageenan or xanthan gum)
1 cup whole milk

Break the eggs into a mixing bowl and whisk hard for 1-2 minutes until light and foamy, then add the sugar a bit at a time. Whisk until the sugar is completely blended before adding more. Add the milk and cream, and whisk until all the sugar is dissolved.

Today, I added a mash of peaches -  about two cups to the base - pureed and chunked, sweetened very slightly with sugar and a bit of cinnamon and nutmeg.

One of my favorite things is to make a cold drip coffee concentrate and add it to the base. Yummy and not too sweet coffee ice cream!


Apr. 24th, 2009 04:49 pm
writinginct: (gen chefcj)
[personal profile] writinginct
Does anyone have a good recipe for Tiramisu?  I've never attempted it before but I have a craving after eating it out at a restaurant. 

(for what it's worth my baking/cooking skill level is fairly high, and complicated recipes don't intimidate me)

delphi: (Default)
[personal profile] delphi
Adapted from a recipe in the March 2000 issue of Bon Appetit magazine, these cookies are wonderfully rich and satisfying, with crackled tops and a chewy centre. They've been devoured in record time at every get-together I've brought them to.


1/2 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
450 g. semisweet chocolate, chopped
1/2 stick unsalted butter
1 3/4 cup packed brown sugar
4 eggs
1 tbsp. vanilla extract
1 200 g. bag of Skor bits
1 cup walnuts, toasted and chopped


Combine flour, baking powder, and salt.

Set up a double boiler and melt chocolate and butter over a gentle simmer until smooth. Remove from overtop water and let cool to lukewarm.

Beat sugar and eggs in a bowl with an electric mixer for 5 minutes or until thickened. Beat in chocolate mixture and vanilla. Stir in flour mixture, Skor bits, and nuts.

Let the batter chill in the fridge for two hours.

Bake cookies in a 350F oven on baking sheets lined with parchment paper for about 15 minutes, until the tops are cracked but the cookies are soft and seemingly insubstantial. Let cool on sheets.

These cookies are very good at what they do, so making a full two dozen small to medium-sized cookies is advised over fewer larger ones.
cathouse_mary: (Default)
[personal profile] cathouse_mary
Lavender/vanilla drop cookies

3 and 1/2 tablespoons dried food-grade lavender

2 cups raw sugar

1 cup butter

3 large eggs - beaten

1 1/2 teaspoons vanilla extract

3 cups King Arthur flour sifted with 2 teaspooons baking powder, 1/2 teaspoon baking soda, and a pinch of nutmeg.

1/2 cup half-and-half

Grind the sugar and lavender together in a food processor or mortar and pestle until very finely granulated. Cream the butter, adding the sugar and lavender gradually, then the beaten eggs and vanilla. Add the four mixture alternately with the half-and-half until a soft dough is formed.

Drop by teaspoons-full onto lightly greased or nonstick cookie sheet. Bake at 350F for 8-10 minutes.


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