Dorie Greenspan’s Olive Oil Ice Cream. Every two months I host a cookbook club meeting.
A cookbook is chosen (usually at the prior meeting) and friends and family all choose a dish to make from it. Then we all get together to talk about the dish we chose, eat the hell out of all the food, and drink an ungodly amount of beer. While flipping through our next cookbook, Dorie Greenspan’s Around My French Table, trying to pick my dish from the hundreds of incredible recipes, this recipe for olive oil ice cream caught my eye. A basic custard base, but some of the heavy cream is swapped out for olive oil. One of Dorie’s suggestions is topping it off with a drizzle of olive oil and a sprinkle of Maldon salt flakes. Olive Oil Ice Cream From Dorie Greenspan’s Around My French Table Note: This ice cream is only as good as the olive oil you use. Ingredients 2 cups whole milk1 cup heavy cream5 large egg yolks1/2 cup sugarpinch of salt1/2 cup fruity extra-virgin olive oil2 teaspoons pure vanilla extract Method.
Sleepy-Time Smoothie. My husband woke up coughing and a little feverish this morning.
UGH... a darn COLD! I knew I'd need to set aside my chores and make the long drive to town to buy him some Nyquil. On the way, it dawned on me to use the Nyquil and a few more ingredients to turn that nasty-tasting wonder-elixer into a delicious (as possible;-) Smoothie for this Instructable's Contest. The Grocery Store was out of Cherry Flavor, so this was a REAL challenge! ;-O) Seriously.... this Mint-Chocolate Smoothie tastes almost as good as it looks.
Frozen Butterbeer for the Deathly Hallows Premiere. There’s something you might not know about me.
I’m a huge fan of the Harry Potter books and movies. I wasn’t always, but once I watched one movie, I was hooked. I was devastated when I found out Eric and I were moving away from Orlando before Wizarding World of Harry Potter opened at Universal’s Islands of Adventure. Luckily, we were able to fly back over the summer and use our season passes one last time. Even though it was incredibly hot and crowded, it was totally worth it to be able to experience a small part of the Harry Potter world. Butterbeer, for those who don’t know, is a favorite drink of young witches and wizards. Looking for more Harry Potter recipes to celebrate the premiere of Deathly Hallows this week? Frozen Butterbeer for the Deathly Hallows Premiere Ingredients For the butterbeer: 1½ cups cream soda 6 tablespoons butterscotch schnapps. Endless Poptails: Cherry Apple Whiskey Sour. We ESers like our whiskey combinations and we’re betting you will too.
Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. Um, please muffle all outraged screams until you have tried this. Along with the whiskey are some sweet cherries, tart apples and a lime to create a popsicle that will assist you with obtaining your daily fruit serving. Blackberry Prosecco Popsicle Recipe. You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.
So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle. That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Lick your drinks away, my friends! Blackberry Prosecco Popsicle Makes 12 2.5oz popsicles. Creamy lemon popsicles » Gimme Some Oven. Creamy Lemon Popsicles When life gives you extra lemons . . . well of course, you make lemon popsicles!!!
I’ve long been a fan of frozen lemon treats. From those uber-sweet “Lemon Chill” tubs they used to sell at outdoor events, to my favorite lemon sorbet in Kansas City…there’s always been something about that fresh, tangy lemon flavor that always calls my name. So when I had a few extra lemons on hand recently, decided to pull out my super-cool new popsicle mold and make my own lemon treats! I ended up deciding to try a recipe I had bookmarked awhile back that called for using buttermilk instead of milk or cream. So even if you don’t have popsicle molds, grab some Dixie cups and give these a try.
Ingredients 1/2 cup sugar 1/4 cup fresh lemon juice 2 Tbsp. grated lemon peel pinch of salt 1 1/4 cups buttermilk Method Whisk sugar, lemon juice, lemon peel, and salt in a large bowl until sugar dissolves. Divide mixture among popsicle molds. Endless Poptails: Red Velvet Dark and Stormy PopsicleEndless Simme. I realize I’m late to the ginger beer scene, but hey — I made it.
Now that I’m here, I’m bringing some ginger beer poptails with me. Think dark and stormy cocktail pushed up against the sweetness of apricot syrup. Along with that, I also brought something else I just discovered: red velvet apricots. Intriguing, huh? They are, but not as much as the name might suggest. The upside of that is if you can’t find the red velvet apricots the regular ones will do just fine for these dark and stormy poptails. Red Velvet Dark and Stormy Poptail Ingredients: 18 oz black velvet apricots, seeded and peeled (about 8 2 ½ inch size apricots)1 tablespoon of fresh squeezed lime4 oz dark rum8 oz ginger beer Instructions: Place black velvet apricots, lime juice and rum in a a blender and puree until well blended. Endless Poptails: Grilled Mango Smash. Endless Cocktails.