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Posts Tagged ‘cream’

Berry Nice!

Strawberries en Regalia

June can never arrive too soon in our home. Maybe the work is almost done in the garden, maybe it’s warming up, maybe there are strawberries at the local stand. Fresh local berries stand on their own, but there are oh so many wonderful ways to prepare them. We love shortcake, but serve something that is more like berries, cream, and biscuits. A longtime favorite is ice cream. Some of us have an ice cream maker, hidden in the back of the pantry, perhaps. A maker is not necessary, however. We simply use two nesting plastic containers with tight fitting lids( check FB for the video!). The smaller, inner container holds the ice cream mix. The larger, outer container is filled with ice and 1-2 cups coarse ice cream salt (available at most markets.) Make sure all lids are tight, when the ice cream mix cools it will try to suck in the saltwater from the surrounding tub. Shake the tubs for 15-20 minutes, even thirty minutes. Before checking the ice cream, rinse the saltwater from the tub. Once the ice cream is set, return to the freezer for at least one hour before service. Good Stuff!

Strawberry Shortcake

1 quart strawberries, washed and sliced

½ cup sugar

juice of ½ lemon

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup heavy cream

1 Tablespoon butter

½ cup more heavy cream

2 teaspoons sugar

Mix the berries, sugar and lemon. Set aside. Mix flour, baking powder, and salt. Add most of heavy cream, and then all, if necessary, to make a stiff dough. Knead for 45-60 seconds. Spoon heaped tablespoons of dough into melted butter, coat the top and bottom and place on a baking sheet. Sprinkle all the biscuits with sugar before baking for 12-15 minutes at 450 degrees. Allow biscuits to cool fully before serving with berries and whipped cream. Good Stuff!

Fresh Strawberry Ice Cream

1 pint strawberries

¾ cup cream = 12 T

3/8 cup sugar = 6 T

2 yolks

1 ½ tablespoons honey

1/8 teaspoon vanilla

Place the berries into the container of a blender or food processor, and puree until smooth and set aside.

Heat 5/8 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/8 cup cream, and honey. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is 170 degrees. Do not allow the mixture to boil. Combine custard with the berry puree and strain through a sieve and refrigerate until deeply chilled.

Fill an ice cream maker with the mixture, and freeze according to the manufacturer’s instructions or freeze using the method described above. Good Stuff!

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Cream of Tomato Soup

Milk, added cold to roux

Starting the roux. Butter and flour in equal parts

Wrote this recipe for my wife. Now she makes it for us regularly. You can use canned peeled tomatoes, but the effort of peeling your own is payed off generously in flavor. In a saucepot, start your roux, that is thickening agent in the soup.

4 Tablespoons butter

4 Tablespoons flour

melt, toast, even slighly brown, over low heat, and then add slowly

Onion, celery, and garlic, sauteed

Remove from heat soon after adding tomatoes

2 cups cold milk

Stir regularly and continue to cook over low heat until it reaches a gentle boil. Meanwhile in a large souppot, sautee in a small amount of olive oil

1 onion diced

3 ribs celery, diced

6 cloves garlic, minced

Cook until soft and add 1/2 cup white wine or chicken stock. Cook for a few minutes and add the hot, prepared white sauce. Simmer for twenty minutes and add 6 cups peeled, seeded tomatoes. Bring to a gentle boil and remove from heat. Season with salt, pepper, parsley, and basil. Good Stuff!

Served with olive oil and fresh basil

 

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