Saturday, July 28, 2012

I love citrus with fish, with chocolate, with berries, with drinks . . . basically, with everything. This past weekend I went on another ice cream making binge and made two different citrus ice creams: a creamsicle ice cream and a lemony ice cream. The creaminess of the ice cream is so good with the tartness of the oranges and lemons. The only change I would make next time is maybe candying the peel before making the ice cream (or even just boiling it for a few minutes to take out a tiny bit of the bitterness). The process is essentially the same for both of these, so I figured I would combine them into just one post.

Both of the recipes are from The Perfect Scoop with very slight modifications.

Orange Creamsicle
1 cup sugar
Zest from 5 oranges
2 cups of orange juice (I used all 5 oranges and had a little over 2 cups)
1.5 cups sour cream
1 cup half-and-half
Pinch of salt
1 tablespoon booze (David Levobitz recommends grand marnier or orange liquor, I only had brandy)

Super Lemon
1 cup sugar
Zest from 4 lemons
.75 cups lemon juice (again, used all 4 lemons)
4 cups half and half
Pinch of salt
Dash of brandy

Obviously, you need to start with some nice oranges and lemons. You want to be sure to scrub them really well under running water (no soap).

Zest all your citrus. You want to get as little of the bitter white part as possible (ideally, none of it).

Put the zest in your food processor (a blender would probably work too).

You want the zest to be really fine.

Process the zest with the sugar until you have a homogeneous mixture.

Juice your citrus.

For the creamsicle, I added the dairy and juice at the same time before blending it. For the lemon I blended the juice with the sugar/zest mixture and added the cream after.

This is what they look like once they're all mixed. I left them in the fridge overnight before turning them in the ice cream machine.

Turn on your ice cream machine (make sure it is well chilled if it is the same type as mine) and pour in the ice cream mixture.

You can see the deliciousness begin to happen.

Waiting is the worst part.

That looks like ice cream to me.

Get it ready for the freezer.



Sunday, July 22, 2012

My parents bought some really nice shrimp and invited some aunts and uncles over for dinner a few weeks ago. My mom wanted me to make a poblano pepper rice that she loves with the shrimp (the recipes and pictures for those will be coming in future posts). However, it was also ridiculously hot that day so I wanted to make something refreshing to have an option in case people didn't want to have the heavier rice. I was flipping through Marcela Valladolid's cookbook, Mexico Fresco, and she has this beautiful looking recipe for a cold avocado soup. I was sold.

(as always, these are approximations. Do what works for you.)

  • Olive oil
  • 1 large white onion, roughly chopped
  • 2 jalapeno or serrano peppers, roughly chopped
  • 5 cloves of garlic, smashed and peeled
  • 6 ripe avocados
  • Juice from 5 lemons
  • Handful of cilantro
  • Salt and pepper
  • Water (amount varies depending on the consistency you want)
  • Mexican crema for serving (you can substitute sour cream)

Start off by chopping the onion, peppers, garlic, and take the cilantro off the stems.

Then you want to saute the onions for a few minutes. Once they are translucent, add the chopped peppers and garlic. Remember, you should be seasoning with salt and pepper every step of the way. Saute for a few more minutes, until everything is soft and fragrant. Set aside.

The next step involves something that I know a few people are nervous about: pitting an avocado. What I like to do is use a knife to go around the avocado until it comes apart in two pieces; once piece will have the pit. Being really careful, slam the knife into the pit so that it sticks into the pit. Then turn the knife and the pit should slide right out (stuck to your knife).

Once you have your avocados pitted, use a spoon to scoop out the flesh. Add the flesh to a blender with the lime juice and puree. Then add the sauteed veggie mixture and the cilantro. Blend until smooth and thin out with water as you go. I strained the soup once it was completely blended because I wanted it silky and smooth, but this step is unnecessary. Stick the soup in the fridge for at least a few hours before serving.

To accompany the soup, we sliced up a nice crusty baguette, toasted it, and rubbed it with a garlic clove.

To serve, top the soup with a spoonful of mexican crema and it's ready to go. I honestly think this soup would be perfect for a summer lunch just by itself and the bread. But, we went all out and had shrimp skewers and creamy poblano rice. It was a great summer-Sunday dinner.

Wednesday, July 4, 2012

So after the last few posts, I now have a mango sorbet, a coconut ice cream, and some awesome coconut cupcakes. All I had left to do was make the mango butter-cream and put it all together.


Tuesday, July 3, 2012

Went a minute over, the top was starting to get a little crunchy, but still moist inside thankfully
So I needed a great cupcake to carry my ice creamy goodness. Wanted something that would be light, but really moist so that it could take being chilled for a little. Went with this recipe from epicurious because I thought the reduced coconut milk would keep it moist. It was the perfect consistency, stood up perfectly to the ice cream without being dense.

The ingredients. The reduced coconut cream is just 2 cans of coconut milk reduced down over medium heat for about 40 minutes till it is a little over a cups worth


The final product
Also, my first time making a sorbet. I love mango but I was a little worried about the sorbet coming out fibrous. Thankfully, I blended it really well and the blades on the ice cream machine ended up collecting the small amount of fibers that made it through.

Much smaller ingredient list. Not pictured: salt and brady


So this was the first time I've ever made ice cream, just purchased my machine a few days ago. I used the recipe for toasted coconut ice cream from The Perfect Scoop. I'm not sure what the protocol is for posting unedited recipes from books, so I'm going to just stick to pictures and descriptions.

Here is everything you will need for this awesome recipe. Instead of using a vanilla bean as the book recommended, I just used a little vanilla bean paste.



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Welcome to my blog, where you can join me as I revel in my love of food. Eating it, cooking it, baking it, watching it on TV and even learning about it. If it has to do with food, I am probably interested.

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