Recipe Archive - 17 February 2008

1 gallon good-quality whole milk
1 quart good-quality buttermilk

Combine both milks into a large nonreactive saucepan over medium high heat, preferably a thick-bottomed pan if you have one. You will need to stir occasionally, scraping the pan bottom, to avoid scorching. Once the milk is hot, stop stirring. You will start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds.

While the milk is heating, select a sieve or colander with a wide surface area. This will help your curds cook more quickly. Line the colander with a large piece of cheesecloth that has been folded numerous times - until you have about 5 or six layers. Place the lined colander over a large bowl or sink.

When the mixture reaches about 175F degrees, you will see the curds and whey seperate. The curds are the clumpy white mass. Now, remove the pan from heat, and gently begin to ladle curds into the prepared sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but resist pressing on the curds. Gather the edges of the cloth, tie or fasten them into a knot and allow them to drain for another 15 minutes minimum. Move to an airtight container and refrigerate if you aren't going to use it immediately. Try to use or eat it within a few days, it really is best that way.

Makes about 4 cups.



ISSN 1938-7385 Volume 13, Number 47 This Week's Contents 1. Tropical Fruit Ice Cream 2. Creamy Crab Dip 3. Homemade Ricotta 2 4. Basic Bibingka 5. Baked Figs with Honey and Whiskey

1. Tropical Fruit Ice Cream submitted by butterflydog 2 cups heavy cream 1 1/2 cups unsweetened coconut milk 1 cup whole milk 1/3 cup dried bananas cut up 1/3 cup dried mangoes chopped 1/3 cup dried pineapple chopped 4 large egg yolks 1/2 tsp cinnamon 1/4 cup granulated sugar 1/4 tsp salt 1 Tbs pure vanilla extract Combine liquids in heavy duty saucepot and heat to near boil and bring to a simmer. Add dried fruits, remove from heat and let stand 15 minutes. Return pan to medium heat. In another bowl whisk yolks, cinnamon, sugar and salt. Temper some mixture into eggs and gradually add egg mixture to milk mixture, cooking and stirring constantly about 5 minutes until slightly thickened. Remove from heat and stir in vanilla. Cool, cover and chill 4 to 24 hours. Freeze according to ice cream maker instructions. Makes 1 1/2 quarts. For ice cream sundaes top with marshmallow sauce, pecans and cherries Source: Nikki Norman, 2005 Just Tomatoes dessert contest winner

2. Creamy Crab Dip submitted by rcoen 2 small packages (3 ounces each) cream cheese, softened 1 cup sour cream 1 tablespoon chopped green onion few drops hot sauce 1/2 teaspoon paprika 1 envelope Ranch Dressing mix (.4 ounce) salt and freshly ground black pepper, to taste, optional 6 to 8 ounces crab meat, drained and chopped Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika, dressing mix. Stir in crab. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time.

3. Homemade Ricotta 2 submitted by anon177298 1 gallon good-quality whole milk 1 quart good-quality buttermilk Combine both milks into a large nonreactive saucepan over medium high heat, preferably a thick-bottomed pan if you have one. You will need to stir occasionally, scraping the pan bottom, to avoid scorching. Once the milk is hot, stop stirring. You will start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds. While the milk is heating, select a sieve or colander with a wide surface area. This will help your curds cook more quickly. Line the colander with a large piece of cheesecloth that has been folded numerous times - until you have about 5 or six layers. Place the lined colander over a large bowl or sink. When the mixture reaches about 175F degrees, you will see the curds and whey seperate. The curds are the clumpy white mass. Now, remove the pan from heat, and gently begin to ladle curds into the prepared sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but resist pressing on the curds. Gather the edges of the cloth, tie or fasten them into a knot and allow them to drain for another 15 minutes minimum. Move to an airtight container and refrigerate if you aren't going to use it immediately. Try to use or eat it within a few days, it really is best that way. Makes about 4 cups.

4. Basic Bibingka submitted by philpot 2 1/2 pounds mochi rice 5 1/2 cups water 12 ounces coconut milk 1 pound brown sugar, dark 1 banana leaf In a rice cooker or large saucepan, rinse rice, drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13x9x2 inch baking pan. Preheat electric oven to 350 degrees F. Stir remaining brown sugar into the hot rice. mix well. Reserving 1/2 cup coconut milk mixture, stir remainder into rice. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes then broil for 5 minutes to brown top. Cool and cut into serving pieces.

5. Baked Figs with Honey and Whiskey submitted by rcoen 1/4 cup hazelnuts 1/4 cup honey 1/4 cup Scotch or other whiskey 8 large or 12 small Mission figs, stemmed Butter-flavor spray Mint sprigs for garnish (optional) Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F. Combine honey and Scotch in a small sauce pan and bring to a boil, stirring. Turn off heat. Meanwhile, cut figs in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts. Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle. Yield: 4 servings.

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