Monthly Archives: August 2018

Apricot kernel ice cream

David mentioned that some people think these kernels can possibly be toxic if taken in large quantities, but since we only planned to use them for flavoring the milk and cream in this recipe, I was not really concerned.

I am not a big fan of fruit and apricots are definitely not a favorite.  That said, I had to figure out how to find some kernels with out gleaning or scrounging left over farmers markets, using my trusty little walker to get around.   Amazon comes to mind here, and since they actually had bags of kernels at a fairly decent price I decided to go that route.

Seriously, this was the most amazing recipe.  Fortunately, this time I made life easier for myself and borrowed Tricia’s ice cream maker.  I followed the  instructions to the letter,  the final result was perfection.

I invited Tricia and her hubby  for dinner and surprised them with this delicious dessert. We tried to decide what the actual flavor was,  thinking maybe cinnamon or  almond and a few other delicious flavors,  but finally decided to just enjoy it.

I really can’t explain why this tasted so good and we were wondering how people come up with these weird ingredients,  but the fact that it works is all that counts.

This is one recipe that will definitely be repeated.

 

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Kirsch babas with pineapple

Before I started working on the recipe I checked out a few photos to see what this should really look like.fullsizeoutput_1623

I only had a small cupcake pan,  a Canelés pan, and a popover pan.  When I saw that they came in all sizes and shapes, I decided to go with the popover pan hoping it would look festive.

I found the recipe to be time consuming,  but then again, maybe it’s me.   There is a lot of wait time, proofing the yeast mixture, and then letting the dough rise at two different times.  However, that said, I was quite happy with the results.IMG_2312

When I was researching to see how they should  look, I noticed one of the recipes said to bake it at 400 degrees, so I compromised and baked them at 375.  I think that is why they came out so brown.

Preparing the syrup was certainly easy, and drenching them was fun.  Messy, but fun.

When it came to the pineapple I will admit I cheated and used canned pineapple chunks and prepared the rest of the recipe as called for.   Unfortunately, there is no whipped cream to go with this, but it is delicious as is,  as far as I am concerned.  Also. I used rum instead of the Kirsch.

Stuffed vegetables

I was looking forward to preparing this recipe thinking it would be simple and a perfect summer addition for dinner,  but by the time I finished all the chopping and sautéing I  changed my mind.fullsizeoutput_15c9

I  used  3 small eggplant, 2 zucchini and 1 tomato.

Unfortunately, I’m not sure if the eggplant was ripe.  There was nothing to scrape out and the flesh seemed so dry.  I have never worked with these mini eggplants before so I did not know what to expect.   I looked for a firm tomato as well, and there was no juice or seeds in this one.  Nothing like a fresh Jersey tomato in the summer time.  In any event, I chopped everything up and added it to the onions and garlic. In went the  ground beef to the mix and I  let it all cook together.IMG_2234

After cooling for a bit, I pulsed it in the cuisinart and stuffed the vegetables.  At this point, things were looking pretty interesting.

After roasting for about 45 minutes I added the cheese and gave it another 15 minutes in the oven.fullsizeoutput_15d6

Unfortunately, I  found it to be extremely dry and the meat a bit overcooked.  Perhaps if I used a different type of meat filler, or added bread crumbs, it would have turned out differently.

Sorry to say I did not enjoy this recipe.   I am anxious to see how well everyone else’s recipe turned out and to see where I went wrong.