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 […]
Tag Archives: recipe
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.
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 […]
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 […]
Green tea soy milk
Wednesday, 13 June 2007
This drink was inspired by Samovar’s soy matcha shake, which became my gateway soy milk drink. You could use any green tea powder. Matcha is the one used in the Japanese tea ceremony, and tends to be slightly bitter and earthy. Sencha or kabuse green tea powder, often sold in single serving packets as a […]
Flavorings to add to basic ice cream
Tuesday, 12 June 2007
Using the basic vanilla ice cream recipe, you could add so many different types of spices and essences! If you feel the vanilla will overpower the other flavors, substitute regular granulated sugar for the vanilla sugar. 2 to 3 tablespoons of elderflower cordial (non-alcoholic syrup), whisked in after cooking the custard. British and some European […]
Vanilla ice cream
Tuesday, 12 June 2007
Summer weather is upon us, which means it’s time for ice cream. Here is a simple recipe for vanilla ice cream, made with vanilla sugar. Goes well with fresh fruit (cherries! apricots in a few weeks!), raspberry liqueur, maple syrup, and soda floats. This recipe yields about a quart.
Kedgeree
Monday, 7 May 2007
Kedgeree, kitchiri, khichdi, or simply “kedge” in our household, is a great way to use up leftover fish, rice and vegetables. We usually make it for supper, but sometimes we’ll eat it for lunch. We cooked this yesterday, and late that night I saw Anita’s post about A Taste of Yellow’s blog cook-off for the […]