Ah, coffee ice cream. It can be a challenge to make or find a good one: Sometimes too bitter, or too much grit. Sometimes too sweet. Sometimes too un-coffee-like in flavor due to strange freeze-dried coffee or espresso powders. Sometimes too weak in coffee flavor. But the recipe by Elise of Simply Recipes encouraged me […]
Category Archives: Food
Student memories: Hummus topped with ground chicken & pine nuts
Thursday, 2 August 2007
Back in school, my friends Ananda, Carolyn and I used to frequent a small Middle Eastern eatery in a half-empty strip mall in Pomona. Their hummus was divine: it came with either a swirl of paprika-infused olive oil or grilled meat, and a basket of warm pita bread. Sadly, according to Ananda, this dive no […]
Blackberry ice cream
Friday, 20 July 2007
Blackberry ice cream is my favorite ice cream made at home (so far). This recipe calls for blackberries, but boysenberries, olallieberries or raspberries would prolly work, being similar fruits. The deep magenta color is enough to confuse this ice cream for a sorbet! I haven’t tried this with frozen berries, yet. Some similar fruits are […]
Apricot ice cream made from jam, with orange liqueur
Saturday, 14 July 2007
Here’s another recipe for surplus apricot jam: ice cream. 🙂 You don’t need to add more sugar, since the jam already contains enough. The orange liqueur (I prefer Grand Marnier) provides a perfumy zing to the apricots and cream.
Reconstructing Salvadoran horchata
Tuesday, 10 July 2007
Allow me to offer you a break from the apricot oriented articles. 😉 I drank Salvadoran horchata for the first time a couple years ago, and I’ve been keen to figure out how to make it ever since. Unlike Mexican horchata, which is made primarily of rice, cinnamon and far too much sugar (at least […]
Apricot tea cake
Saturday, 7 July 2007
Just as there’s an abundance of apricots, sometimes there’s a lot of leftover apricot jam. Glazes are great, but they don’t use up much. After flipping through some cookbooks, I got the idea to use apricot jam instead of applesauce to make a tea cake. Unlike applesauce which is usually unsweetened, fruit jams can have […]
Blenheim apricot jam
Wednesday, 4 July 2007
Apricot jam is summer preserved in a jar. (That must be a paraphrase of some famous food or seasonal quote, but I can’t recall the original.) Although the season for Blenheim apricots isn’t quite as brief as it is for cherries, it is short because the fruit are renowned for ripening over a short period. […]
Apricot compote
Sunday, 1 July 2007
Apricot compote is one of the easiest desserts you can make: Just simmer the ingredients, chill if desired, then serve with or without a garnish. This recipe uses fresh apricots. I haven’t tried it with dried apricots, but I’d think the main differences would be more simmering time to plump up the fruit, and perhaps […]
Ker-splat: ripe apricots
Saturday, 30 June 2007
For a while I thought this year’s apricots wouldn’t ripen, that we’d be stuck with a bunch of stunted, inedible fruits. A possible recovery from last year’s lack of fruit. Nope. I walked around the backyard two days ago, and saw how the paths were strewn with bruised, sweet-smelling apricots (as well as the soles […]
Cherry soup
Sunday, 24 June 2007
The season for fresh cherries is coming to an end here in the Bay Area, so I came up with this cherry soup recipe. I’ve always found fruit soups intriguing, especially after reading descriptions in Sundays at the Moosewood Restaurant and Chez Panisse Fruit. Many thanks to Simon for the pretty swirl. They might seem […]