The website is coming along slow but sure . Hope to get some baking andother stuff made over the next few days so I can get pictures. If you want to check out the progress you can click the link on the right side or go here
http://www.kenskreations.yolasite.com/
Wednesday, September 16, 2009
Homemade Peach Ice Cream
Homemade ice cream! Umm ,Umm, it doesn't get any better. I know we make it here once or twice during the summer. If you have been unfortunate enough to never have it , I highly suggest you get a little ice cream freezer and try it sometime. Anyway, peach is always a good ice cream, and I am sure you could substitute with other fruit like strawberries or raspberries. Anyway, check it out.
Adapted from David Lebovitz’s The Perfect Scoop.
Makes 1 litre
4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
1/4 cup water
1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
2/3 cup white sugar
1 cup whipping cream (35% fat)
1/2 cup sour cream (full fat)
1/2 tsp vanilla
1/4 tsp lemon juice
Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
Eat with gusto.
Adapted from David Lebovitz’s The Perfect Scoop.
Makes 1 litre
4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
1/4 cup water
1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
2/3 cup white sugar
1 cup whipping cream (35% fat)
1/2 cup sour cream (full fat)
1/2 tsp vanilla
1/4 tsp lemon juice
Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.) Churn in an ice cream maker according to manufacturer’s instructions.
Eat with gusto.
Quotes of the Day
New York now leads the world's great cities in the number of people around whom you shouldn't make a sudden move.-David Letterman (1947 - )
Why is it that our memory is good enough to retain the least triviality that happens to us, and yet not good enough to recollect how often we have told it to the same person? -Francois de La Rochefoucauld (1613 - 1680)
Television is more interesting than people. If it were not, we would have people standing in the corners of our rooms.- Alan Corenk
It's a lot like nature. You only have as many animals as the ecosystem can support and you only have as many friends as you can tolerate the bitching of.
Why is it that our memory is good enough to retain the least triviality that happens to us, and yet not good enough to recollect how often we have told it to the same person? -Francois de La Rochefoucauld (1613 - 1680)
Television is more interesting than people. If it were not, we would have people standing in the corners of our rooms.- Alan Corenk
It's a lot like nature. You only have as many animals as the ecosystem can support and you only have as many friends as you can tolerate the bitching of.
Wednesday!
Hey! Half way throught the ol' work week. Looks like the heats coming back here in the high desert. Supposed to be pushin' the 100's by the weekend here.Hopefully after another week or two, it will start staying cooler. I am definately ready for fall. So anyway, I started doing some "creating" on my website, if you want to follow the progress on it there is a link on the right side of my blog page. Or you can go here, Kens Cheesecakes "n" Things , it is in the very , very preliminary settings and there is not much on it yet. It will be changing from what you see most likely. But, like I said before, I am learning all this just by doing it so there will be mistakes. and there will be do overs, that I am sure. If anyone has a favorite recipe they would like to share feel free to send or submit it to me. And I will publish it in my post. I am hoping evetually to have several people who would want to contribute.
Anyway, have a fantastic Wednesday! And remember, life is short so eat dessert first!
Kent
Anyway, have a fantastic Wednesday! And remember, life is short so eat dessert first!
Kent
Zucchini slaw
Servings: 6 to 8
2 pounds zucchini (about 6 small or 3 to 4 medium)
4 plum tomatoes, seeded and diced into 1/4 -inch pieces
1 teaspoon minced garlic
1/4 cup sherry vinegar, or to taste
2 tablespoons best-quality olive oil, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
8 large basil leaves thinly sliced
1/2 cup toasted pine nuts
Shaved Parmigiano-Reggiano for garnish
1. Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.
2. Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.
3. Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.
Each of 8 servings: 112 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 159 mg. sodium.
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