Darren wrote:

Hello all,
As warm weather approaches, I'll be dusting off my ice-cream maker (I
can't eat ice-cream in cold weather!). Last year I succesfully made
Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
Cocunut Ice Cream. My question is, what other fruits are good for
making ice-cream? Peaches, I would think, and maybe blueberry or
raspberry? Any others that I may be overlooking? Any ideas
appreciated.

Darren

Any ripe tropical fruit will work fine. Miss the varied kulfis used to
get in London; just about every fruit flavour imaginable.

Lee replied:

Rainier cherries (the big gold-and-red ones) or Bing
cherries go well in a very eggy frozen custard; it's kind
of like a frozen clafouti.

Bob, do you have a recipe? i have 5 pounds of frozen Bings &
promised ice cream to one of the vendors at NH Sheep & Wool
for tomorrow (Sun)... & beer. Maple & Scarborough Faire

First, halve and pit the cherries. Sprinkle them with sugar and a tiny bit
of salt. Allow to sit for at least half an hour. Drain off the juice and
reduce it to a syrup in the microwave.

Then make this ice cream:

http://haverchuk.blogspot.com/2006/0...ice-cream.html

Add the reduced cherry juice and a teaspoon of vanilla extract before
churning. When the ice cream reaches the soft-serve stage, stir in the
cherries and then freeze to harden.

Bob

"Wayne Boatwright" wrote in message
3.184...
On Fri 09 May 2008 10:20:13p, hahabogus told us...

"Nexis" wrote in :


"Darren" wrote in message
...
Hello all,
As warm weather approaches, I'll be dusting off my ice-cream maker (I
can't eat ice-cream in cold weather!). Last year I succesfully made
Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and
Pineapple- Cocunut Ice Cream. My question is, what other fruits are
good for making ice-cream? Peaches, I would think, and maybe
blueberry or raspberry? Any others that I may be overlooking? Any
ideas appreciated.


Darren

My favorites:
Blackberry
Raspberry & black raspberry
Marionberry
Strawberry
Black cherry
Morello cherry
Passionfruit
Peach
Pineapple
Lime


kimberly



raspberry & lime


raspberry & bittersweet chocolate

--
Wayne Boatwright


Wayne,
Sounds like you'd have enjoyed the gelato we made recently! There is a stand near my
mom's place where we like to get strawberries...always good. Then a few weeks back we
went to get some and he had the most amazing smelling raspberries, just picked about
and hour before we arrived. You could smell them the minute we opened the truck
doors! We went home, pulled out some raspberry puree I'd made for waffles, and made
gelato with the fresh berries and the puree. About 1/2 way through the time it was to
be in the ice cream maker, just after it was beginning to look like soft-serve, I
drizzled in melted bittersweet chocolate, so it made "flakes" of chocolate
throughout. It was the best gelato I've ever made!

kimberly

On Sun 11 May 2008 05:24:09p, Nexis told us...


"Wayne Boatwright" wrote in message
3.184...
On Fri 09 May 2008 10:20:13p, hahabogus told us...

"Nexis" wrote in
:


"Darren" wrote in message
..
.
Hello all,
As warm weather approaches, I'll be dusting off my ice-cream maker
(I can't eat ice-cream in cold weather!). Last year I succesfully
made Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and
Pineapple- Cocunut Ice Cream. My question is, what other fruits are
good for making ice-cream? Peaches, I would think, and maybe
blueberry or raspberry? Any others that I may be overlooking? Any
ideas appreciated.


Darren

My favorites:
Blackberry
Raspberry & black raspberry
Marionberry
Strawberry
Black cherry
Morello cherry
Passionfruit
Peach
Pineapple
Lime


kimberly



raspberry & lime


raspberry & bittersweet chocolate

--
Wayne Boatwright


Wayne,
Sounds like you'd have enjoyed the gelato we made recently! There is a
stand near my mom's place where we like to get strawberries...always
good. Then a few weeks back we went to get some and he had the most
amazing smelling raspberries, just picked about and hour before we
arrived. You could smell them the minute we opened the truck doors! We
went home, pulled out some raspberry puree I'd made for waffles, and
made gelato with the fresh berries and the puree. About 1/2 way through
the time it was to be in the ice cream maker, just after it was
beginning to look like soft-serve, I drizzled in melted bittersweet
chocolate, so it made "flakes" of chocolate throughout. It was the best
gelato I've ever made!

kimberly



I would have loved it! It sounds wonderful, and I've saved your technique
to use the next time are are nice raspberries around. Thanks, Kimberly!

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 6hrs 25mins
-------------------------------------------
Ain't No Woman Like the One-Eyed Gott.
-------------------------------------------

Today I bought a limited edition of Edy's ... coconut pineapple.

Tasty stuff. I've never had coconut ice cream before.

nancy

"Bob Terwilliger" wrote in
:

Lee replied:

Rainier cherries (the big gold-and-red ones) or Bing
cherries go well in a very eggy frozen custard; it's kind
of like a frozen clafouti.

Bob, do you have a recipe? i have 5 pounds of frozen Bings
& promised ice cream to one of the vendors at NH Sheep &
Wool for tomorrow (Sun)... & beer. Maple & Scarborough
Faire

First, halve and pit the cherries. Sprinkle them with sugar
and a tiny bit of salt. Allow to sit for at least half an
hour. Drain off the juice and reduce it to a syrup in the
microwave.

Then make this ice cream:

http://haverchuk.blogspot.com/2006/0...m-project-egg-
ice-cream.html

Add the reduced cherry juice and a teaspoon of vanilla
extract before churning. When the ice cream reaches the
soft-serve stage, stir in the cherries and then freeze to
harden.

that looks good (especially with the chickens laying 12-14
eggs/day!).
now, anyone have a good recipe or two for using up the
whites?

lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

On Sun 11 May 2008 06:02:23p, Nancy Young told us...

Today I bought a limited edition of Edy's ... coconut pineapple.

Tasty stuff. I've never had coconut ice cream before.

nancy

I love that flavor combination.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 5hrs 40mins
-------------------------------------------
Dead puppies aren't much fun.
-------------------------------------------

On Sun 11 May 2008 06:10:45p, enigma told us...

"Bob Terwilliger" wrote in
:

Lee replied:

Rainier cherries (the big gold-and-red ones) or Bing
cherries go well in a very eggy frozen custard; it's kind of like a
frozen clafouti.

Bob, do you have a recipe? i have 5 pounds of frozen Bings
& promised ice cream to one of the vendors at NH Sheep &
Wool for tomorrow (Sun)... & beer. Maple & Scarborough
Faire

First, halve and pit the cherries. Sprinkle them with sugar
and a tiny bit of salt. Allow to sit for at least half an
hour. Drain off the juice and reduce it to a syrup in the microwave.

Then make this ice cream:

http://haverchuk.blogspot.com/2006/0...m-project-egg-
ice-cream.html

Add the reduced cherry juice and a teaspoon of vanilla
extract before churning. When the ice cream reaches the
soft-serve stage, stir in the cherries and then freeze to harden.

that looks good (especially with the chickens laying 12-14
eggs/day!).
now, anyone have a good recipe or two for using up the
whites?

lee

Pavlova, an Australian dessert. Many recipes out there, but here's one:

4 Egg whites
1 tb Vinegar
1 c Sugar, castor (superfine)
Cornflour

With an electric mixer, beat the egg whites until soft peaks form, then
gradually add the sugar (about 1 t every 30 seconds). This will take around
15 minutes. Beat until firm. Add the vinegar. When combined, turn out onto
a flat baking sheet that has been greased and dusted with cornflour. Shape
it so that there will be a hollow in the centre to hold the fruit. Cook in
a pre-heated, warm oven (350-375 degrees F.) for 10 minutes, then at 200-
250 degrees F. for 40-50 mins. When cooked, turn the oven off and allow to
cool slowly in the oven for at least an hour, preferably overnight. Gradual
cooling is important. Serve cold, topped with whipped cream and fresh fruit
such as strawberries, bananas and kiwi fruit.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 5hrs 30mins
-------------------------------------------
'It's deja vu all over again.' - Yogi Berra
-------------------------------------------

Wayne Boatwright wrote in
3.184:

Pavlova, an Australian dessert. Many recipes out there,
but here's one:

4 Egg whites
1 tb Vinegar
1 c Sugar, castor (superfine)
Cornflour

ok, having never seen castor sugar out here in the
hinterlands (i know King Arthur carries it, but it's not time
for an order yet), can i substitute regular white sugar? or
somehow make it more like castor sugar, by using a blender or
food processor?
and cornflour is cornstarch, correct? (because i do have corn
flour for making tortillas).
lee
--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.

On Mon 12 May 2008 04:52:30a, enigma told us...

Wayne Boatwright wrote in
3.184:

Pavlova, an Australian dessert. Many recipes out there, but here's
one:

4 Egg whites
1 tb Vinegar
1 c Sugar, castor (superfine)
Cornflour

ok, having never seen castor sugar out here in the
hinterlands (i know King Arthur carries it, but it's not time
for an order yet), can i substitute regular white sugar? or
somehow make it more like castor sugar, by using a blender or
food processor?
and cornflour is cornstarch, correct? (because i do have corn
flour for making tortillas).
lee


A lot of US supermarkets are now carrying what is labled "baking sugar".
This is same thing as castor sugar. You can, of course, substitute regular
white granulated sugar and give a good whirl in the food processor. Works
just as well.

Yes, cornflour and cornstarch is the same thing. However, don't use use
"masa" in tortillas? You cannot substitute that. Cornstarch is extremely
fine, like a powder, and snow white. Not the same as masa. Your
supermarket should have cornstarch, though, usually in the baking section
near the baking powder and flour.

HTH



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 19hrs
-------------------------------------------
If it jams, force it. If it breaks, it
needed replacement anyway.
-------------------------------------------

enigma asked:

anyone have a good recipe or two for using up the whites?

I agree with the pavlova suggestion; I like LadyJane's recipe because it's
made in a springform pan:

http://groups.google.com/group/rec.f...95bcf0d63c0de9

I also like macaroons; in fact, I had them just a few days ago.

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is another
good way; I made pear soufflés when we had some pears which were getting
overripe and a few extra egg whites in the fridge. You can use a single egg
white beaten with water as the sealant for ravioli or potstickers. Or you
can make "chicken velvet," which is a mixture of ground chicken, chicken
stock, seasonings, and beaten egg whites, formed into little balls and
deep-fried as an appetizer or soup garnish. (Of course, you can do the same
thing with tuna, shrimp, catfish, or whatever you like.)

Bob

On May 16, 7:21*am, "Michael \"Dog3\"" wrote:
"Bob Terwilliger" dropped :in rec.food.cooking

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is
another good way; I made pear soufflés when we had some pears which
were getting overripe and a few extra egg whites in the fridge. You
can use a single egg white beaten with water as the sealant for
ravioli or potstickers. Or you can make "chicken velvet," which is a
mixture of ground chicken, chicken stock, seasonings, and beaten egg
whites, formed into little balls and deep-fried as an appetizer or
soup garnish. (Of course, you can do the same thing with tuna, shrimp,
catfish, or whatever you like.)

Hey Bob! *What cheese do you use with
your chiles rellenos? *I bought some
chihuahua cheese at a farmer's market.

I pity the Mexicans whose job it is to milk those little
bitches. My grandmother had a chihuahua, and it was so mean that she
had to lock it up when we came to visit. It bit the gas meter reader
once.

Michael

--Bryan

On Fri, 16 May 2008 02:42:17 -0700, "Bob Terwilliger"
wrote:

enigma asked:

anyone have a good recipe or two for using up the whites?

I agree with the pavlova suggestion; I like LadyJane's recipe because it's
made in a springform pan:

http://groups.google.com/group/rec.f...95bcf0d63c0de9

I also like macaroons; in fact, I had them just a few days ago.

My recipe for chiles rellenos calls for more egg whites than yolks, so
that's a good way to use up *some* of the egg whites. A soufflé is another
good way; I made pear soufflés when we had some pears which were getting
overripe and a few extra egg whites in the fridge. You can use a single egg
white beaten with water as the sealant for ravioli or potstickers. Or you
can make "chicken velvet," which is a mixture of ground chicken, chicken
stock, seasonings, and beaten egg whites, formed into little balls and
deep-fried as an appetizer or soup garnish. (Of course, you can do the same
thing with tuna, shrimp, catfish, or whatever you like.)

Hmmm...

I make fried tuna cakes every couple of weeks, and have been using a
whole egg (or two) for a binder. Egg whites alone would be just as
good. Thanks!

(I go through a lot of yolks making home-made pudding.)

Jo Anne

Michael asked:

Hey Bob! What cheese do you use with your chiles rellenos? I bought some
chihuahua cheese at a farmer's market. I intend to make chiles rellenos
in the very near future and I've never made them before.

I generally just use whatever I have on hand. I've used Oaxaca cheese, a
mixture of enchilada cheese and cream cheese, and a mixture of Cheddar
cheese and cream cheese, all to good effect. I would expect chihuahua cheese
to be very good in chiles rellenos.

Of course, chiles rellenos don't *have* to be stuffed with cheese. If I'm
making them as a main dish I'll stuff them with something like chicken
picadillo or beef picadillo. In that case, the chiles are just a kind of
stuffing-holder, and there's plenty of scope for creativity with the
stuffing.

Bob