Category Archives: Spring

Peach-Sweet Tea Sherbet

I'm not a fan of sherbet but I really loved this: captures the taste of fresh peaches perfectly, and it's not icy.
1+ quart sherbet
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3  large fresh peaches (or frozen)

1/2 cup buttermilk

almond extract

1 tsp citric acid

11/2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1/2 cup light corn syrup

3 TBL black tea leaves (loose, not from tea bags)

2 tsp tapioca starch OR 4 tsp cornstarch

The book Hello, My Name is Ice Cream is an outstanding source of information and recipe ideas for ice cream. I found the amount of almond flavor overwhelming and suggest a smaller amount here.

Peel

  • 3 large fresh peaches

If using frozen peaches make sure they are peeled.

Cut the peaches into chunks and heat in a small saucepan, mashing. Cook for about 5 to 10 minutes. Let cool and strain through a medium-to-fine sieve. You need to obtain 11/4 cups peach puree and to it add

  • 1/2 cup buttermilk
  • 1 couple drops (1/8 tsp) almond extract
  • 1 tsp citric acid

Refrigerate this mixture.

In a saucepan, combine

  • 11/2 cups milk
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/2 cup light corn syrup (The book provides other options)

Over medium heat, cook and stir until it comes to a full boil.  I prefer to use tapioca starch, but ATTNif you are using cornstarch, add

  • 4 tsp cornstarch dissolved completely in 2 TBL water

Reduce heat to a simmer and cook for 2 minutes more. Remove from heat.

If you are using tapioca starch, add

  • 2 tsp tapioca starch dissolved completely in 2 TBL water

Add

3 TBL black tea leaves (not from tea bags)

Steep for 6 minutes, but ATTN no longer as it will impart a bitter taste. Strain the hot base through a fine sieve and cool in an ice bath. When the temperature is cool to the touch (50º F), combine with the peach mixture.  Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While  you can eat it right away, it’s much better packed and frozen for at least 4-6 hours.

Dana Cree’s excellent book Hello, My Name is Ice Cream

 

Mango Lassi Frozen Yogurt

The hint of orange flower water really makes this frozen yogurt a delight. It's tangy.
1+ quart of frozen yogurt
Shopping List

2 cups full fat Greek yogurt

2 or 3 fresh mangos or 300g frozen mango pieces

1/4 cup buttermilk

1 tsp orange flower water

1 cup heavy cream

2 TBL milk

1 cup sugar

1/4 cup light corn syrup

2 tsp tapioca starch OR 4 tsp cornstarch

The recipe in Hello, My Name is Ice Cream is a much more nuanced description of how to make this frozen yogurt, giving you a number of options for thickeners (“texture agents”) and it has a more subtle mango flavor. I pushed up the mango puree volume substantially. I encourage you to track down the book if you have any interest in ways to improve the result through the use of other texture agents or alternatives to the corn syrup I used. Don’t use low-fat Greek yogurt: it will change the texture of the result because of the higher water ratio.

In a blender, puree about

  • 300g (3/4 pound) mango peeled cubes (fresh or defrosted)

run through a medium strainer to remove any stringy bits. You should have about 11/3 cups mango puree.

Combine and refrigerate

  • 11/3 cups mango puree
  • 2 cups full-fat Greek yogurt
  • 1/4 cup buttermilk
  • 1 tsp orange flower water
  • 1/2 tsp salt

In a saucepan, combine

  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 cup light corn syrup  (The book provides other options)

Over medium heat, cook and stir until it comes to a full boil.  I prefer to use tapioca starch, but ATTNif you are using cornstarch, add

  • 4 tsp cornstarch dissolved completely in 2 TBL cold milk

Reduce heat to a low boil and cook for 2 minutes more. Remove from heat.

If you are using tapioca starch, add

  • 2 tsp tapioca starch dissolved completely in 2 TBL cold milk

Cool the hot base mixture using an ice bath. When the temperature is cool to the touch (50º F), pour the base through a fine sieve to combine it with the mango mixture.  Refrigerate for at least 4 hours (to get a better texture). Churn in ice cream freezer. While  you can eat it right away, the frozen yogurt will have a  much better packed and frozen for at least 4-6 hours.

Dana Cree’s excellent book Hello, My Name is Ice Cream

 

Cold Pea Soup

Delicious and refreshing on a hot summer day. And easy to make, too.
4 servings

1 pound frozen peas (3 cups)

3 cups chicken or vegetable stock

1/4 cup sour cream (or more to taste)

Parsley, for garnish

In a saucepan, combine

1 pound frozen peas (3 cups)

3 cups chicken or vegetable stock

Bring to a boil and reduce to a simmer. Cook until peas are bright green and tender, 10 minutes or so. Cool for a few minutes. Pour the cooked peas into a blender and carefully blend them until they are pureed. Do this in several batches. Add

Salt and pepper, to taste

Force through a fairly fine strainer, discarding solids. Stir or whisk in

1/4 cup sour cream (or more to taste)

You may substitute heavy cream if you prefer a less tangy flavor. Refrigerate (for up to two days) before serving, cold. Garnish with some

Chopped parsley

Dollop of sour cream, if desired

Adapted from Mark Bittman in The New York Times

Rhubarb Crumble

Not particularly sweet — on purpose.
4 to 6 servings

Preheat oven to 350 F. Wash, dry and trim

  • 11/3 pounds of rhubarb

Cut it into short pieces across the stem. It will make about 4 cups (one quart).

Add

  • 3 TBL sugar
  • 3 TBL flour

Let stand for 15 minutes, while you mix the crumble topping.

In another bowl, combine

  • 2/3 cup flour
  • 1/3 cup oats
  • 1/3 cup sugar
  • 1/3 cup chopped walnuts or pecans
  • 1/8 tsp salt

When it is mixed thoroughly, add

  • 5 TBL butter, melted

mix together with your fingers. It should stick together.

Butter a 11/2 quart ovenproof dish. Dump the rhubarb mixture in. Dot with

  • 1 TBL butter

Place the topping over the rhubarb. You want to press it down so it holds together a bit. Bake in oven until bubbly and top is browned, about 35 to 45 minutes. Sometimes I put it under the broiler to finish the browning, but if you do that, keep an eye on it!

Delicious served in bowls with vanilla ice cream.

Mango Tres Leches Cake

You can make a smaller cake, see note at end.
Combine
  • 11/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 tsp salt
Stir and set aside. Separate
  • 6 eggs
Beat egg whites with mixer until foamy. Add
  • 1/4 tsp cream of tartar
and beat on high speed, gradually adding
  • 1/4 cup sugar
Stop when glossy and firm peaks form. Set whites aside. In large mixing bowl combine
  • 6 egg yolks
  • 1/3 cup melted butter
  • 3 TBL milk
  • 1 tsp vanilla
Starting with the dry ingredients first, fold in 1/3 of the  dry ingredients and 1/3 of the egg whites into the batter, continue alternating until they are fully incorporated. Put batter in greased 13×9 pan. If you have Magi-Cake strips, use them. Smooth top and bake until done in center, about 25 minutes in 350 F oven.
While cake is baking: puree
  • 2 cups of cubed mango
  • sugar to taste (2+ TBL)
in a food processor. Refrigerate mango sauce. In a saucepan, combine
  • 15 oz can of unsweetened coconut milk
  • 14 oz can of sweetened condensed milk
  • 1/3 cup milk
  • 1/4 cup brandy
  • pinch of salt
Heat until steaming but don’t let it boil. Set aside.
When cake has cooled, poke many holes with a fork in top of cake. Cut into serving pieces, like 24. It’s important you cut the cake now or the liquid will be unlikely to soak into the middle of the cake. Pour the milk mixture over the cake, cover and refrigerate.
To serve, whip
  • 1 cup (half pint) heavy cream
and add half the pureed mango, but don’t overdo it. You want it to be thick but not super-firm. Add sugar to taste. Cover the cake with the cream, then put the mango puree over the top. You can serve extra sauce on the side, as the amount of mango might be more than you want to use.
NOTE: You can make a 9×9 cake by reducing the ingredients for the cake to 2/3 of what is called for. You can reduce the mango sauce ingredients, but unfortunately, the best I’ve been able to figure is making the full amount of the tres leches sauce and then only using 2/3 of it.

Corn-Crusted Soft-Shell Crabs

In a pie plate, beat together 1 egg, 1/2 cup milk and some salt. Put some very fine (Indian Head brand) corn meal in another pie plate and mix with some ground pepper. Dip each cleaned soft-shell crab in the egg mixture, let drain a bit and dredge in the corn meal (on both sides). Heat a large frying pan, melt butter and fry crabs 5 to 7 minutes per side. Serve immediately.