Sweet Corn Ice Cream

Wednesday, August 22, 2007

¡HASTA MANAÑA!

Sweet Corn Ice Cream

Being part Maya, it was only time before I did something creative with “maize” was we call it; CORN. Abuelita once made something just too decadent with what she called the “milk” of the corn. I remember watching her spend hours squeezing fresh corn cobs until the precious elixir was extracted. That custard recipe has long since eased on down that road. However, I figured I must could do something with sweet corn. Enjoy the ice cream.

MAKES: 6 servings



INGREDIENTS:

3 ears sweet corn, shucked

2 1/2 cups heavy whipping cream

1 1/2 cups milk

3/4 cup sugar

5 egg yolks

1 teaspoon Bourbon

1/2 teaspoon ground nutmeg



DIRECTIONS:

1. Using a box grater, grate corn kernels from the boat. Discard cobs.

2. In a medium sauce pan, blend heavy whipping cream, milk, and corn. Bring to a simmer, then remove from heat.

3. In a bowl, beat sugar, egg yolks and Bourbon until a silky pale yellow.

4. Whisk into hot mixture until well combined.

5. Return to heat and cook ONE minute. Remove.

6. Strain the corn mixture through a fine sieve. Reserve 1/4 cup of corn mixture.

7. Place sieved mixture in a medium bowl and cover with plastic wrap. Make sure the plastic sits directly on the mixture.

8. Chill at least 4 hours.

9. Place chilled corn pudding and the 1/4 cup reserved corn mixture into an ice cream machine and follow manufacturer’s directions until ice cream is completed.

Posted by Webmaster on 08/22/07 at 03:22 PM
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Stone Fruit Crisp

Thursday, August 16, 2007

Stone Fruit Crisp

SERVES 4 – 6 Filling 2 cups sweet ripe white peaches and nectarines, pitted, peeled and sliced 1/2 cup red raspberries 1/4 cup white sugar 1 tablespoon corn starch 2 teaspoon dry Vermouth Topping 1/4 teaspoon ground nutmeg 1 stick of butter, melted 1 cup quick-cooking oats 1 cup ground almonds 1 cup packed brown sugar 2 tablespoons white sugar

PREHEAT OVEN – 375?

1. Grease 9”x9” baking dish with unsalted butter.

2. In a large bowl, place sliced nectarine, peaches and raspberries and toss with corn starch, sugar and dry Vermouth.

3. Mix well being careful not to tear the berries. Set aside.

4. In another bowl, place the ground almonds, oats, and brown sugar. Blend well.

5. Slowly pour melted butter over mixture. Blend until melted butter covers all dry ingredients. Set aside.

6. Pour fruit mixture into prepared baking dish.

7. Sprinkle almond mixture over fruit. Cover all fruit.

8. Bake 35- 45 minutes, until golden brown.

9. Serve warm with homemade whipped cream or cool completely and serve with cold cream.

Posted by Webmaster on 08/16/07 at 03:19 PM
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Polenta Masa

Wednesday, August 08, 2007

Polenta Masa

Take the corn meal mush of northern Italy and infuse it with a little hotness from south of the border.

2 cups of medium-ground white uncooked polenta

2 tablespoon butter

1 tablespoon kosher salt

1/4 teaspoon chipotle chile powder

1/2 teaspoon ground white pepper

2 1/2 cups water

1. In a medium sauce pan, bring water and salt to a boil.

2. Slowly whisk polenta into the boiling water. The slower the better for avoiding lumps!

3. Reduce heat to low; add butter, chipotle chile powder and white pepper.

4. Stir until mixture thickens.

5. Spread onto a 13x9-inch baking dish and refrigerate to set, about 30 minutes.

6. After 30 minutes remove from refrigerator, and using a large biscuit cutter, cut polenta into twelve circles.

7. Serve with grilled chicken.

Posted by Webmaster on 08/08/07 at 03:18 PM
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