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Gwydion Stone

Tonight's Repast

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Aye! In this particular case I used evaporated cane juice, but any brown sugar - any sugar in fact - would do just fine. I fried them in ghee.

 

I picked over the chopped bacon to get just the meaty bits. After I removed the 'nanners from the pan, I threw in the bacon bits to caramelize in the residual sugar and ghee, then poured that whole mess over the bananas, then finished them with chopped raw walnuts from last year's crop.

 

Of course, you could toss in a little dark rhum anywhere along this process you might like!

 

Slainte!

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Man! Just when I thought I was almost done formatting the WS Cookbook, now I need to add all this!

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Grapefruit & Basil Sorbet

Inspired by a drink a friend has reconstructed from something he was served in Puerto Vallarta. This drink consist of basil muddled with grapefruit juice and white rum (in P.V. they used vodka), then topped up with grapefruit soda. Cool & refreshing. Seriously so. Dangerously so, as it's easy to forget they contain alcohol...we all know that drill, I am sure! Anyway, the idea for this sorbet grew from trying to devise a party friendly, less labor per drink, way to serve something similar. In the end, we wound up using a different tack, but this sorbet was worth the work for its own right.

 

IMG_2495.jpg

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thanks for the post ! This Grapefruit & Basil Sorbet seems awesome ! I will try it sometime.

 

- mgs

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Cool beans mgs! Here's my recipe (I made a double size batch for a 1.5 qt machine):

Note: the next time I make this, I want to cut down on the sugar just a bit, and do something to bring the basil more forward; such as steeping some additional basil in the sugar syrup (removing the leaves afterward).

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2 large ruby grapefruits, juiced, yielding 1 1/2 cups pink grapefruit juice

1 tsp. grapefruit zest (zest before juicing grapefruit)

1/2 cup water

1 cup granulated sugar

1 tbsp. Cachaça

1 tbs. finely chopped basil

 

Instructions: Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Add zest. Simmer one to two minutes more. Cool completely. Remove zest and chop finely.

 

Combine the grapefruit juice, zest and sugar/water mixture with the Cachaça in a bowl. Chill in the refrigerator at least two hours.

 

Pour chilled mixture into container of an ice cream machine and churn until frozen. Add chopped basil during the last five minutes of churning.

 

Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up.

 

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thanks, very nice... I posted in the Forum a recipe for a passion fruit mousse, it is very easy to make, and is a very special dessert.... take a look there...

 

thanks for sharing your cooking knowledge ! :thumbup:

 

- Marcelo

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Hey QJ, did you take an existing recipe for the Thai Tea ice cream and swap out coconut milk for cream, or is that a new recipe of your own creation? It looks tasty as a raindrop!

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Thanks Jay!

 

To answer your question: it's a bit of both! My first experiment was with adapting a dairy based Thai Tea Ice Cream to a coconut milk base. It did not turn out so exciting. This one I approached from the opposite direction: I started with the Coconut Ice Cream recipe linked in a previous post, and used concentrated Thai Tea in making the syrup portion of the recipe. This one hit the mark!

 

Hey QJ, did you take an existing recipe for the Thai Tea ice cream and swap out coconut milk for cream, or is that a new recipe of your own creation? It looks tasty as a raindrop!

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