teaberryblue | Entries tagged with vegetarian

Recipe: Turmeric Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

Serves: 4-10

This ice cream is a spicy, smoky alternative to plain vanilla

Ingredients

3/4 cup whole milk
3/4 cup half & half
about 1 oz whole or large chunks of turmeric root
4 pods whole black cardamom
1/2 Tsp vanilla extract
4 egg yolks
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Remove cardamom pods and turmeric root
Refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Most of the prep time involves having the ice cream mixture in the fridge or freezer. Most of the cooking time involves having the ice cream in the ice cream freezer. The active time for this recipe is about 25 minutes.

You can vary the quantities of milk, half and half, and cream– it should come out to 3 1/2 cups total, but you may like a different texture better. Use more cream and less milk for thicker ice cream, more milk and less cream if you like it lighter.

Mirrored from Nommable!.

Recipe: Turmeric Ice Cream

Recipe Type: Dessert

Author: Tea

Prep time: 9 hours

Cook time: 1 hour 15 mins

Total time: 10 hours 15 mins

Serves: 4-10

This ice cream is a spicy, smoky alternative to plain vanilla

Ingredients

3/4 cup whole milk
3/4 cup half & half
about 1 oz whole or large chunks of turmeric root
4 pods whole black cardamom
1/2 Tsp vanilla extract
4 egg yolks
1/4 cup sugar
2 cups heavy cream

Instructions

Stir egg yolks and sugar together until frothy and yellow
Bring milk, half and half to boil slowly with turmeric, cardamom and vanilla
Pour hot milk into egg mixture very slowly, in 1/3 cup increments, whisking well to temper the egg mixture
Once 2/3 of the milk has been added to the eggs, pour the milk and egg mixture back into the pot and whisk well
Put the pot back over medium heat. Stir intermittently to keep the mixture from sticking to the pot and burning
Once the mixture begins to thicken to a consistency like pudding, remove it from heat
Remove cardamom pods and turmeric root
Refrigerate for four hours or overnight.
Add cream to mixture and stir well.
Put mixture in your ice cream freezer and follow the instructions for your ice cream freezer
Remove when ice cream reaches the desired consistency. Freeze for two hours or overnight before serving
Eat it all up!

Notes

Black cardamom is smokier than most cardamom. You can substitute white or green cardamom but the flavor will be slightly different.

Mirrored from Nommable!.

Recipe: Fried Zucchini Blossoms

Recipe Type: Snack

Author: Tea

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 3-6

Crispy golden fried zucchini blossoms a la my mother!

Ingredients

1 dozen fresh zucchini blossoms
1 12 oz bottle beer (we used High Seas Loose Cannon)
1 1/3 cups flour

Instructions

Whisk flour and beer together in a bowl
Dip blossoms in batter until lightly coated
Fry in oil until crispy (this will be very quick)

Mirrored from Nommable!.

Recipe: Fried Zucchini Blossoms

Recipe Type: Snack

Author: Tea

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 3-6

Crispy golden fried zucchini blossoms a la my mother!

Ingredients

1 dozen fresh zucchini blossoms
1 12 oz bottle beer (we used High Seas Loose Cannon)
1 1/3 cups flour

Instructions

Whisk flour and beer together in a bowl
Dip blossoms in batter until lightly coated
Fry in oil until crispy (this will be very quick)

Mirrored from Nommable!.

Recipe: Bourbon-Pluot Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a delicious cool summer treat made with bourbon and pluots.Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
2 ripe pluots
1/2 cup water
1/2 tsp vanilla
2 egg yolks
1/4 cup whole fresh sage leaves
1/4 cup bourbon (I used Buffalo Trace)

Instructions

Tear pluots into small pieces.
Put water, 1/4 cup sugar, sage and pluots in a small saucepan over high heat until water begins to boil and sugar is dissolved.
Turn heat to low, add vanilla. Let cook, stirring intermittently, until pluots have cooked down and liquid has become syrupy. (This can take about 20 minutes
While pluots are cooking, mix milk, half & half, and cream together.
Add sugar and eggs and whisk together well.
Put milk mixture into gelato maker and begin freezing according to instructions.
Remove sage from pluots
Put pluots in freezer and wait until cool
When milk mixture is halfway hardened, stop freezer and add pluots, syrup from pan, and bourbon.
Continue freezing in gelato maker until done.
Eat soft or freeze 2 hours or more for scoopable gelato.

Mirrored from Nommable!.

Recipe: Cherry Vanilla Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
Approximately 15 washed and pitted fresh cherries
1/2 cup water
1/2 tsp vanilla
2 egg yolks

Instructions

) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
) While cherries are cooking, mix milk, half & half, and cream together.
) Add sugar and eggs and whisk together well.
) Put milk mixture into gelato maker and begin freezing according to instructions.
) Put cherries in freezer and wait until cool
) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
) Continue freezing in gelato maker until done.
) Eat soft or freeze 2 hours or more for scoopable gelato.

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

Recipe: Cherry Vanilla Gelato

Recipe Type: Dessert

Author: Tea

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6-10 depending on size of scoops.

This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.

Ingredients

1/2 cup whole milk
1/2 cup half & half
1/2 cup heavy cream
1/4 + 1/4 cup sugar (any kind will do)
Approximately 15 washed and pitted fresh cherries
1/2 cup water
1/2 tsp vanilla
2 egg yolks

Instructions

) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
) While cherries are cooking, mix milk, half & half, and cream together.
) Add sugar and eggs and whisk together well.
) Put milk mixture into gelato maker and begin freezing according to instructions.
) Put cherries in freezer and wait until cool
) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
) Continue freezing in gelato maker until done.
) Eat soft or freeze 2 hours or more for scoopable gelato.

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

My mom doesn’t like cherries.

Well, that’s not completely true. I’ll amend the statement: my mom doesn’t like maraschino cherries. The nearly-fluorescent syrupy sweet things that barely resemble anything that could have ever grown on a tree.

When I was a kid, this was a pretty sweet deal. Ice cream sundaes? I got the cherry. You know, unless my brother got it. But there was a one in two chance I was getting an extra cherry.

Then I got older, and less excited about cherries, and more excited about boozey things that cherries go in.

So, around November of last year, I started experimenting with making cherries my mom would actually like.

Here’s the resulting recipe.

Pickled Sour Cherries

Recipe Type: Condiment

Author: Tea

Prep time: 45 mins

Cook time: 40 mins

Total time: 1 hour 25 mins

Delicious pickled sour cherries made with sherry

Ingredients

1/2 cup sherry vinegar
1/2 cup sweet sherry
1 stick cinnamon
1 Tb whole peppercorns
2 pods black cardamom
1/2 cup unrefined sugar
1 1/2 cups dried pitted sour cherries

Instructions

Put vinegar, sherry, cinnamon, peppercorns, and cardamom in a small saucepan
Bring to a boil and then reduce heat to medium
Add sugar, stir over medium heat until sugar is dissolved
Add cherries. Cook at medium heat for five minutes, then reduce heat to low
Cook over low heat for 30 minutes, until liquid has become thick and syrupy and cherries are partially reconstituted.

Notes

You can replace the sherry with other liquor, like whiskey, brandy, port, or rum.
Cherries will keep in the fridge for a long time. You can also jar them in sealed jars like other pickles.

Tea | Nommable!

Mirrored from Nommable!.

My mom doesn’t like cherries.

When I was a kid, this was a pretty sweet deal. Ice cream sundaes? I got the cherry. You know, unless my brother got it. But there was a one in two chance I was getting an extra cherry.

Then I got older, and less excited about cherries, and more excited about boozey things that cherries go in.

So, around November of last year, I started experimenting with making cherries my mom would actually like.

Here’s the resulting recipe.

Pickled Sour Cherries

Recipe Type: Condiment

Author: Tea

Prep time: 45 mins

Cook time: 40 mins

Total time: 1 hour 25 mins

Delicious pickled sour cherries made with sherry

Ingredients

1/2 cup sherry vinegar
1/2 cup sweet sherry
1 stick cinnamon
1 Tb whole peppercorns
2 pods black cardamom
1/2 cup unrefined sugar
1 1/2 cups dried pitted sour cherries

Instructions

Put vinegar, sherry, cinnamon, peppercorns, and cardamom in a small saucepan
Bring to a boil and then reduce heat to medium
Add sugar, stir over medium heat until sugar is dissolved
Add cherries. Cook at medium heat for five minutes, then reduce heat to low
Cook over low heat for 30 minutes, until liquid has become thick and syrupy and cherries are partially reconstituted.

Notes

You can replace the sherry with other liquor, like whiskey, brandy, port, or rum.
Cherries will keep in the fridge for a long time. You can also jar them in sealed jars like other pickles.

Tea | Nommable!

Mirrored from Nommable!.

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tea berry-blue

i like chickens.

Recipe: Turmeric Ice Cream

Recipe: Turmeric Ice Cream

Recipe: Fried Zucchini Blossoms

Recipe: Fried Zucchini Blossoms

Recipe: Bourbon-Pluot Gelato

Recipe: Cherry Vanilla Gelato

Recipe: Cherry Vanilla Gelato

Recipe: Pickled Sour Cherries

Recipe: Pickled Sour Cherries

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July 2015

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