Showing posts with label #recipe. Show all posts
Showing posts with label #recipe. Show all posts

Wednesday, June 28, 2017

Strawberry Ice Cream #recipe for the 4th! from @DarylWoodGerber

Strawberry Ice Cream



I love ice cream. I especially love fruit-flavored ice cream. And I love ice cream on the Fourth of July! 

What could be better than something red and white for dessert? If you want, you could adorn this ice cream with blueberries! Yum!  Even add stripes of blueberry sauce!


I found this recipe on The PioneerWoman recipe site.

As much as I’d love to tell you everything she wrote…(she’s charming - for example:  “I try to decide if I can make ice cream this early and keep my grubby paws off of it before the guests arrive.”  LOL)…

This has to be my post. My words. But I’m right there with her. I made this ice cream last week, and it’s been really difficult not to eat the whole container myself!

Funny story: I remember a time years ago when my husband walked in on me around breakfast time. I was in the kitchen and in my swimsuit. I like to exercise before breakfast.
I had the freezer open.

He said, “Honey, what are you doing?”

I whipped around, caught red-handed. I was holding a gallon of ice cream and I had a spoon in my right hand. On the spoon – a big hunk of vanilla ice cream.

“Um, I’m eating medicine,” I said sheepishly.

“Medicine? Is that what it’s called?” He roared.

From that point on, we always called ice cream medicine. I do believe it could be. It makes me calm. It makes me smile. It makes me feel good all over.  Medicine, pure and simple.

What do you call ice cream?

FYI, the recipe on Pioneer Woman recipe was double the one below, plus she used 9 egg yolks for her recipe. I cut her recipe in half and only used 4 egg yolks. It turned out beautifully!



STRAWBERRY ICE CREAM

1 ½ cups half-and-half
1 cup sugar
1 whole vanilla bean
4 whole large egg yolks
1 ½ cups heavy cream
2 cups strawberries, hulled and rinsed
1 tablespoon sugar


Stir together the half-and-half and 1 cup sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar, and add it to the mixture. (The insides of a vanilla bean are really weird looking – like ants. So cool!)



Heat the mixture until it's hot but not simmering or boiling. (Takes about 8-10 minutes, so be patient.)


In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes. (I didn’t really notice them lighten, but I whisked  for 2 minutes.)





Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (Per the Pioneer Woman – “the purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.”)

Pour a second ladle of hot half-and-half mixture, making sure to whisk the whole time.


Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.  (Mine didn’t coat the spoon, but I did cook 4 minutes. I’m not sure why a wooden spoon is necessary, but I obeyed the direction.)



Pour the thickened liquid through a fine mesh strainer and into a clean bowl. Discard the vanilla bean husk. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled. 




Just before you’re ready to remove the cooled mixture from the refrigerator, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth. Pour the pureed strawberries into the chilled custard mixture and stir.  IT’S SO PRETTY!








Now pour this mixture into your ice cream maker (I use a Cuisinart – love it!). My process takes 25 minutes.




Freeze the ice cream according to directions. (If you make the Pioneer Woman’s amount, you might have to do it in two batches, depending on the size of your ice cream maker.)

After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm. 


So pretty, so festive, so delicious! I didn’t eat it all myself. I couldn’t bear the guilt!






Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.





Sunday, June 11, 2017

Welcome our guest, author Maya Corrigan!

Maya (Mary Ann) Corrigan lives in Virginia, an easy drive from Maryland’s Eastern Shore, the setting for her Five-Ingredient Mysteries: By Cook or by Crook, Scam Chowder, Final Fondue, and the upcoming mystery, The Tell-Tale Tarte. The series features café manager Val Deniston, who solves murders with her live-wire grandfather in a historic Chesapeake Bay town. Each book has five suspects, five clues, and Granddad's five-ingredient recipes. Visit Maya’s website, mayacorrigan.com, for trivia and quizzes about classic mysteries. She loves hearing from readers.

Take it away, Maya...Mary Ann!

*

Thank you, Daryl, for hosting me again on Mystery Lovers’ Kitchen, my favorite site for great recipes and news about mysteries in which food plays a role. I’m excited to tell your readers about the latest book in my Five-Ingredient Mystery series, The Tell-Tale Tarte, coming out on June 27th.

The book’s title derives from a story about a murder, “The Tell-Tale Heart,” written by the father of the detective story, Edgar Allan Poe. As a Poe fan, I thoroughly enjoyed incorporating his life and writing into the plot of a current-day mystery. The victim and suspects in my mystery include people whose lives Poe has influenced: an actor, a scholar, and a writer. My sleuth Val fears for her grandfather’s life when an actor famed for his Poe one-man show is murdered while dressed like Granddad. She soon learns the actor isn’t the only one doing an impersonation. The search for his murderer takes Val to the home of a Poe-inspired author, Rick Usher. When she and Granddad are stranded at the "House of Usher" by an ice storm, they uncover clues to the murder, but will they live to tell the tale? 

A crucial turning point in the story occurs when Val serves a French dessert, tarte Tatin, during a book club dinner party. Mystery Lovers Kitchen already has recipes for that dessert and similar apple tarts, so instead of a dessert recipe, I’m sharing a main dish recipe, a variation on Granddad’s Scrumptious Shrimp, which appeared in Final Fondue. At the Malice Domestic convention this year, a reader told me she and her husband loved that quick recipe. Though it calls for fresh shrimp, she used frozen shrimp and said it turned out great.  

Shrimp with Tomatoes and Feta

1 pound of large shrimp, shelled and with veins removed
2 tablespoons olive oil
¼ cup white wine [optional]
2 large cloves of garlic, chopped fine
1 14.5-ounce can of diced tomatoes
3 ounces feta cheese, crumbled into small pieces

Heat the oil in a 12-inch skillet over medium-high heat until it is hot, but not smoking. Add the shrimp and garlic to the pan. Cook until the shrimp are opaque (about a minute), stirring them in the pan. Remove the shrimp from the pan. Deglaze it with the wine if you are using it.






Add the tomatoes with juices. If you haven’t deglazed the pan with wine, stir to loosen any bits in the bottom. Cook at medium high until the liquid is reduced by a third. Add the shrimp and feta, turn the heat to low, and simmer until the shrimp are cooked through (around 3 minutes, longer for jumbo shrimp).

Serve the shrimp with crusty bread to sop up the sauce.
Serves 3-4 as a main course.


GIVEAWAY

Leave a comment for a chance to win a copy of The Tell-Tale Tart. A U.S. winner will receive a signed paperback. An international winner will get an e-book for a Kindle or Nook. To enter, comment below about your favorite tart or pie and include your email address for notification if you win. Good luck!













Visit Maya at her website or on Facebook
Sign up for her newsletter here. 


Wednesday, June 7, 2017

Fresh Fruit Popsicles #recipe from author @DarylWoodGerber






I'm off on an adventure with my 13-year-old grandson to Disneyland. We're having a marvelous time and I'll share pictures next week, but that means I'm not around to leave many comments today. Hope you don't mind. I don't get to see him one-on-one very often, but when I do, we have a blast! We walk the same pace; we talk about everything. He's a very cool kid an I'm blessed to have him in my life. 

 
Eli loves supporting my writing efforts!
he's a good reader.

So I'm off to Space Mountain and Guardians of the Galaxy and all worlds other for the remainder of the day.

Enjoy what ever brings you fun!

Here’s a quickie recipe, perfect for the kids anytime of the year but particularly at a BBQ. I found the Mickey popsicle holders at a local store but I know you can find them on Amazon and elsewhere. So cute!


Fruit Pops with Fresh Fruit

2 cups fresh strawberries or raspberries
¼ cup apple juice
2 tablespoons honey
½ lemon, squeezed (no seeds)
1/8 teaspoon salt

Rinse your frozen popsicle mold (four 5-6 ounce)

Combine all the ingredients in a blender and blend until smooth.

Pour the mixture into the popsicle molds. Place in freezer for at least 5 hours.

Enjoy!






Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.