Recipe Archive - 27 April 2008

2 cups heavy cream
1 cup milk or half and half
1 cup sugar
1 cup cooked ,cold mashed ubes ( purple yams )
- OR -
1, 8oz pkg dried ube powder ( dried ube with cane sugar )
1/2 cup finely shredded fresh coconut or coconut powder (optional but nice )
1 to 2 tsp clear vanilla or to taste.

I made this with my packaged ube powder from a recipe I adapted from the Internet. This ice cream froze up very hard and when I let it soften at room temperature for a short while, it scooped out perfectly and was delicious. I served it along with coconut almond macaroons which I thought was a perfect match of color, flavor and textures.

Combine cream, milk and sugar and gently stir and heat in a saucepan only to dissolve sugar. Cool and stir in ube squash or ube powder ,coconut and vanilla. Whisk well to combine and chill mixture. Process chilled mixture in ice cream make to manufacturer's instructions.

Note: coconut powder may be found in Indian grocery stores. If using fresh coconut, it must be blenderized into a powder otherwise the ice cream won't freeze properly and the texture will not be smooth.

Note 2: the color of the ice cream may be purple to shades of lavender depending whether one uses the fresh ube squash or the ube powder.

Ube's may be found at oriental, or Pilipino grocery stores and the powder may be ordered over the Net by doing a Google search for it.

Yield: 6 to 8 servings



ISSN 1938-7385 Volume 14, Number 4 This Week's Contents 1. Ube Ice Cream 2. Oriental Seaweed Soup 3. Crock Pot Steel Cut Oatmeal 4. Egg Drop Soup 5. Cappuccino Truffles

1. Ube Ice Cream submitted by butterflydog 2 cups heavy cream 1 cup milk or half and half 1 cup sugar 1 cup cooked ,cold mashed ubes ( purple yams ) - OR - 1, 8oz pkg dried ube powder ( dried ube with cane sugar ) 1/2 cup finely shredded fresh coconut or coconut powder (optional but nice ) 1 to 2 tsp clear vanilla or to taste. I made this with my packaged ube powder from a recipe I adapted from the Internet. This ice cream froze up very hard and when I let it soften at room temperature for a short while, it scooped out perfectly and was delicious. I served it along with coconut almond macaroons which I thought was a perfect match of color, flavor and textures. Combine cream, milk and sugar and gently stir and heat in a saucepan only to dissolve sugar. Cool and stir in ube squash or ube powder ,coconut and vanilla. Whisk well to combine and chill mixture. Process chilled mixture in ice cream make to manufacturer's instructions. Note: coconut powder may be found in Indian grocery stores. If using fresh coconut, it must be blenderized into a powder otherwise the ice cream won't freeze properly and the texture will not be smooth. Note 2: the color of the ice cream may be purple to shades of lavender depending whether one uses the fresh ube squash or the ube powder. Ube's may be found at oriental, or Pilipino grocery stores and the powder may be ordered over the Net by doing a Google search for it. Yield: 6 to 8 servings

2. Oriental Seaweed Soup submitted by butterflydog 1 1/2 oz of dried wakame seaweed 1 carrot shredded or coarse grated 2 cloves garlic minced 1 shallot fine chopped 1 small piece of ginger fine grated 3 Tbs oriental rice wine vinegar 3 Tbs soy sauce 2 tsp sugar 1 Tbs oriental sesame seed oil 4 dried shitake mushrooms, reconstituted 6 to 8 cups of water or vegetable broth cooked oriental noodles of choice I always pick up something new when I shop, so this soup recipe is a combination of ingredients I researched when figuring out how to make a oriental style seaweed soup. We loved it. Cut dried seaweed into manageable pieces as they are quite long. Soak in water about 5 minutes or softened. Rinse well and squeeze out excess moisture from seaweed. In a soup pot place the ginger, carrots, garlic and shallot with vinegar, soy sauce , sesame and sugar. Cook and stir over medium heat just to soften ingredients. Add the water or broth, enough to cover by a few inches,add reconstituted dried mushrooms and seaweed and bring to a boil and then simmer about 10 minutes. Correct seasonings if desired. To serve: add noodles to bowl and ladle in some of the seaweed soup. No extra salt is added as the seaweed and soy sauce have enough to flavor soup. Yield : 6 to 8 servings. Note: there are a variety of dried seaweeds but I read wakame is great for making seaweed soup and seaweed salad

3. Crock Pot Steel Cut Oatmeal submitted by butterflydog 1 cup steel cut oats ( not quick or regular, but steel cut oatmeal ) 4 cups water dash salt 2 cups diced dried fruit ( raisins, apricots, cranberries, blueberries apples etc. ) 1/2 cup cream or half and half brown sugar and cinnamon as desired Great for breakfast when you prepare this the night before. In crock-pot combine oats, water and cream. Stir in fruit. Add cinnamon, salt to taste. Cook low for 8 to 9 hours or until cooked and done. Stir well when done. When serving, sprinkle on add brown sugar to taste Yield: 4 to 6 servings.

4. Egg Drop Soup submitted by dave 1 qt. chicken broth or stock 2 eggs, lightly beaten 1/2 teaspoon white pepper trace amount of sesame oil for flavor Optional: 1/2 cup corn 1/2 cup crab meat Salt, to taste In a wok or saucepan, bring the chicken broth to a boil. Add the white pepper and any and all optional ingredients, if using. Cook for another minute. Very slowly pour in the eggs in a steady stream. I have heard several accounts as to what "works" when stirring in the egg. Some include stirring the egg rapidly for shreds or gently for ribbons. I've also heard about adding the egg very slowly (i.e. in a slow stream) while the soup is at a low boil. Because this is more technical, trial and error is probably best.

5. Cappuccino Truffles submitted by dave from Yardley, PA Ingredients 12 ounce package milk chocolate chips 6 T butter , cut into 4 equal-sized pieces 3 T heavy cream 1 1/2 T espresso or coffee powder cocoa confectioners' sugar Directions In 2 quart glass container, microwave the first 4 ingredients on high power 1 to 1 1/2 minutes until almost melted; stir until smooth . Freeze for 1 hour or until firm . Shape tablespoons of mixture into balls, Roll in cocoa and confectioners' sugar . Refrigerate until ready to serve.

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