Ice Cream Series : Almond

ALMOND

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.

In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

Custard Ice Cream Base

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.

It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk

3/4 cup sugar

4 egg yolks

3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts.

Makes 1 quart.

Mocha Truffles

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Beau's Sweet-Sour Chicken Wings

20 Chicken wings

7 1/2 ounces Tomato sauce (half can)

2 tablespoons Orange marmalade

1 tablespoon Honey

2 teaspoons Ginger -- minced

2 teaspoons Fermented chili sauce -- (Summit brand)

2 teaspoons Pepper vinegar

4 Garlic cloves -- peeled

1 teaspoon Salt (scant)

2 teaspoons MSG

1/2 cup Water (more as needed)

ds Tabasco, to taste -(or other hot pepper

-sauce)

Cut off spurs from chicken wing-tips and rinse chicken wings. Place in

pressure cooker with water; bring to pressure and cook at high heat for up

to five minutes. Remove from pressure cooker and place cooked-out fat in

wide-mouthed, tapered jar for other uses.

Blend all ingredients except chicken and Tabasco (or hot sauce) until

fairly even consistency, with no large chunks of ginger or garlic.

Place 3/4 of sauce in pan. Roll wings in sauce; remove wings to broiler

pan (with slotted top). Bake at 325 degrees F. for 20 minutes. Remove

from oven and spoon about half of remaining sauce on top of each piece;

broil for 5 minutes. Add Tabasco or other hot pepper sauces to taste and

serve.

Beau's notes:

* Use vinegar "which has been used to keep a supply of bird's-eye

peppers."

* After discarding chicken spurs, wash hands with very warm water and

Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils

with bleach. (One should always regard chickens, even if processed in USA

or inspected by USDA, as unclean! USDA inspectors are notoriously less

than thorough, and U.S. packing houses often neglect basic hygienic rules

in working with chickens, especially in dealing with their entrails, waste

products un-excreted, etc. And one should not expect much better from

out-of-country chickens.)

Free Recipe Around the World-Welcome to Australia today!

Aussie Shrimp On The Barbie With Orange Ginger

6 Servings

12 giant prawns,shelled and

-deveined,(heads and tails

1/4 c butter

1 c orange juice (freshly

-squeezed)

2 T sherry

1 t orange zest (grated)

2 green onions,tops and white

- (mince,d)

1 t ginger root (freshly),Grated

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2

minutes. Smaller prawn will be done at this point, but continue

basting and turning larger prawn until they are pink and cooked

through. Remove from heat immediately when done, as they will get

tough of overcooked. Use any remaining sauce for a dip for the prawns.

Free Recipe from all around the world-Welcome to Germany!

Almond Crescent Cookies

1 Servings

500 g marzipan

200 g sugar

1 pn salt

3 egg whites

100 g almonds,Sliced

100 g dark chocolate

Mix marzipan, sugar, salt and egg whites with an electric mixer

until they are a soft mixture. Preheat oven to 175 degrees (Celsius

temperature). Fill the mixture into a bag with a medium sized hole.

Sprinkle the almonds onto a sheet of paper and press threads of the

mixture out of the bag onto the almonds. Then roll the threads in the

almonds, form them into little crescents and transfer to a baking

sheet lined with paper. Bake them in the middle of the oven for 10 to

15 minutes. Let cool completely. Melt the chocolate and dip one or

both ends of the crescents into it. Store in a container that is NOT

completely airtight. Makes about 50.

Free Recipe Around the World- Welcome to Russia!

Basturma (Georgian Pomegranate Marinated Grilled Lamb)

1 Servings

1 3/4 lb boneless leg of lamb
1 for the marinade
2 c fresh pomegranate juice (or
1 c pomegranate syrup)
1 sm onion,grated
2 cloves garlic,minced
1/4 c extra virgin olive oil
1 black pepper,Freshly Ground
1/4 c fresh cilantro,Chopped
1 plus
1/4 c for garnish
1 bay leaf,crushed
1 t coriander,Ground
1 black pepper,Freshly Ground
1 salt
1 lemon wedges for serving

Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew.
(Leave a little fat intact.)

Prepare the marinade. To juice a fresh pomegranate, cut it in half
and press it on a citrus reamer. Strain juice into a large
non-reactive bowl. Stir in the remaining marinade ingredients. Add
the lamb and marinate for at least 4 hours, preferably overnight.

Thread lamb onto skewers and season with salt and pepper. Build the
fire and let it die down to embers. Oil the grill. Rake a 1-inch
layer of glowing coals beneath it. Generously season the kebabs with
salt; grill, basting with any excess marinade, until the lamb is
cooked to taste, 4 to 6 minutes per side. Transfer the kebabs to a
platter, sprinkle with the remaining cilantro and serve with lemon
wedges.

Free Recipe Around the World- It's Africa today!

African Banana Peanut Cake

8 Servings

2 c all-purpose flour
2 t baking powder
1/4 t salt
1/4 t baking soda
2/3 c butter (or margarine)
-softened
3/4 c sugar
2 eggs
4 lg very ripe bananas
--peeled and mashed,about 2
- cups
1 c salted peanuts,coarsely
-chopped,divided

Combine flour, baking powder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs.

Add dry ingredients alternately with mashed bananas just until combined; stir in 1/2 cup chopped peanuts. Scrape butter into well-greased 9" 5" loaf pan; sprinkle top evenly with remaining chopped peanuts.

Bake in 350 degree F. oven 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; turn out of pan and cool completely. Wrap in plastic wrap or foil. Cake is best if served next day.

Yields - 4 cups or 6 to 8 servings.

Free Recipes around the world-French today!

Chicken Marengo

4 Servings

1 whole frying chicken,cut

-into pieces

4 cloves garlic,crushed

2 T olive oil

1/2 sm onion,thinly sliced

1/4 t thyme,Dried

or 1/2 tsp. fresh thyme

1 t salt

1/8 t black pepper

1/2 c dry white wine

1 c Italian plum tomatoes

-peeled,core,chopped

1 T tomato paste

1/2 sm onion,thinly sliced

1 T butter

1/2 lb mushrooms,sliced

3/4 c black olives,pitted

1/2 lemon,juiced

Saut onions and crushed garlic cloves in a kettle or deep iron

skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture. Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture. Add this to the top of the chicken in the kettle, cover and cook another 15 - 20 minutes. Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

Fish Recipe Series - Boiled Fish

BOILED FISH

Boiling extracts flavor and, to some extent, nutriment from the food to which this cookery method is applied. Therefore, unless the fish to be cooked is one that has a very strong flavor and that will be improved by the loss of flavor, it should not be boiled. Much care should be exercised in boiling fish, because the meat is usually so tender that it is likely to boil to pieces or to fall apart.

When a fish is to be boiled, clean it and, if desired, remove the head. Pour sufficient boiling water to cover the fish well into the vessel in which it is to be cooked, and add salt in the proportion of 1 teaspoonful to each quart of water. Tie the fish in a strip of cheesecloth or gauze if necessary, and lower it into the vessel of slowly boiling water. Allow the fish to boil until it may be easily pierced with a fork; then take it out of the water and remove the cloth, provided one is used. Serve with a well-seasoned sauce, such as lemon cream, horseradish, etc.

BOILED SALMON -1

This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to 4.

Serve the thick part, cutting it lengthwise in slices in the direction of the line from 1 to 2, and the thin part breadth wise, or in the direction from 5 to 6. A slice of the thick with one of the thin, where lies the fat, should be served to each guest. Care should be taken when carving not to break the flakes of the fish, as that impairs its appearance. The flesh of the salmon is rich and delicious in flavor. Salmon is in season from the first of February to the end of August.

BOILED SALMON -2

The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs.

BOILED SALMON -3

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons. Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender. Remove from the water, pour a little melted butter over it, and serve with any desired sauce.

BOILED SALT SALMON.

Let salmon soak over night, and boil it slowly for two hours; eat it with drawn butter. To pickle salmon after it has been boiled, heat vinegar scalding hot, with whole peppers and cloves; cut the fish in small square pieces; put it in a jar, and pour the vinegar over. Shad may be done in the same way.

BOILED COD.

A fish that lends itself well to boiling is fresh cod. In fact, codfish prepared according to this method and served with a sauce makes a very appetizing dish.

Scale, clean, and skin a fresh cod and wrap it in a single layer of gauze or cheesecloth. Place it in a kettle or a pan of freshly boiling water to which has been added 1 teaspoonful of salt to each quart of water. Boil until the fish may be easily pierced with a fork, take from the water, and remove the gauze or cheesecloth carefully so as to keep the fish intact. Serve with sauce and slices of lemon.

BOILED SALT COD

Put your fish to soak over night; change the water in the morning, and let it stay till you put it on, which should be two hours before dinner; keep it at scalding heat all the time, but do not let it boil, or it will get hard; eat it with egg sauce or drawn butter. If you have any

cod fish left from dinner, mix it with mashed potatoes, and enough flour to stick them together; season with pepper; make it into little cakes, and fry them in ham drippings.

BOILED COD WITH LOBSTER SAUCE.

Boil the fish, as directed [see boiled fish], and, when done, carefully remove the skin from one side; then turn the fish over on to the dish on which it is to be served, skin side up. Remove the skin from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls of the sauce over the fish, and the remainder around it; garnish with parsley, and serve. This is a handsome dish.

BOILED HADDOCK WITH LOBSTER SAUCE.

The same as cod. In fact, all kinds of fish can be served in the same manner; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish. Many of the best cooks and caterers, however, use the lobster sauce with salmon, but

salmon has too rich and delicate a flavor to be mixed with the lobster.

Today's Chicken Recipe

Barbecue Wing Dings

3 pounds chicken wing

3 tablespoons brown sugar

2 drops Worcestershire sauce

4 cups ketchup

1 onion

Cut off the small piece of the chicken wing and the bony part so you

have only the meaty part. Mix the ketchup, onion (cut up), brown sugar

and sauce together. Dip wings in the sauce. Put on cookie sheet. Bake

at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in

saucepan until thick.