foodessa

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caramelized APPLE and RUM ice cream

Creamy, dreamy 2% milk fat renders a unique ice-cream unforgettable.

Caramelized apples get blended into a butterscotch type frozen treat with a Rum splash.

The start of the Fall season always gets me racing towards apple orchards.

There is however the remaining quest of a treasure hunt of sorts.

Going to unknown fields and tasting different apples gets me giddy.

If I could, I would build my tiny dreamy tree house and disappear for a few hours a day.

Well, maybe dreams are just that...a wishing well to keep us going in striving mode ;o)

To say that I have one very favourite apple would be fibbing...

too many have been admired over the years.

I'm still in the discovery process as proud farmers shine jewels for me to be tempted with ;o)

The perfect balance of tart and sweet get me every time...

especially when I get that magical first crunchy bite.

A chunky applesauce mix created with butter and brown sugar...

was spiced up with a generous sprinkle of aromatic cinnamon.

Not only does the dark Rum lend a special hint of elevated flavour...

it helps the 2% fat ice-cream from freezing rock solid.

No ice-cream machine necessary.

Patience...a little time and a food processor will get the job done.

However, for those who are ice-cream machine, counter huggers...

don't mind me...go ahead and strut your stuff ;o)

caramelized APPLE rum ICE-CREAM

Yields about 4 cups (1 Litre)

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INGREDIENTS:
(American / Metric measures)

Part-1: Apple mix - to be made ahead of time
Note: cooked down will render about 2 cups (500ml)
. 5 medium apples*, peeled, cored, coarsely cut small
. 1/4 cup (60ml) unsalted, clarified butter
. 1/4 cup (50g) dark brown sugar, packed
. 3 Tbsps. (45ml) dark Rum
. 1 tsp. (5ml) ground cinnamon
* Some APPLE varieties:
Brae Burn, Crispin (Mutsu), Golden delicious, Gravenstein, Ida Red, Jonaclicious, Jonagold, Liberty, McIntosh, Pink lady, Red Free, Royal Gala

Part-2: Custard Cream - to be made ahead of time
. 4 xLarge egg yolks
. 3/4 cup (150g) dark brown sugar, packed
. 1 tsp. (5ml) sea salt
. 1 can (1-1/2 cups/ 370ml) 2% evaporated milk
. 1/2 cup (125ml) 2% milk

Assembly...to be added later to the custard:
. 2 cups (500ml) cold Apple mix recipe
. 3 Tbsps. (45ml) dark Rum

PREPARATION:
. Part-1 - Apple mix:

1. Lightly melt the butter on MEDIUM heat. Add the apples. Toss a few times for about 5 minutes. Add and combine the brown sugar. Once apples are cooked down and caramelized (about 10 minutes) pour in and combine the Rum. Add and combine the cinnamon last. Remove it from the heat to cool for about 30 minutes. Refrigerate and have it cool completely.

. Part-2 - Cream custard:

2. In a medium saucepan, whisk together the egg yolks, brown sugar and salt. Then, immediately whisk in an initial portion of the milk(s) and continue whisking it in afterwards until smooth.

3. Cook the custard on MEDIUM heat until a slight thickening begins. At this point, dip a spoon to rub a line through the coating. The custard is done when the edges along the line keep their shape. Immediately close the heat and set it aside.

4. After (whisking in between) 10 minutes of cooling, transfer the custard into a medium bowl and cover it with a plastic wrap touching the surface. Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.

...ASSEMBLY:

5. With a spatula, add the Rum and apple mix into the cold custard. Note: Here's where an ice-cream machine can be used (if you have one). OR... Otherwise, place this mix into a pre-frozen, stainless steel bowl (covered) at the back of the freezer.
6. After the first 30 minutes, give the ice-cream a quick whisk to break up the initial forming crystals. Freeze and repeat the whisking within the next 30 minutes. Freeze again for a last 30 minutes, then whisk before immediately pouring the mix into a freezer proof container.
. When serving, wait 5 minutes before scooping to your tummy's delight.

This frozen creation came out so amazing even though at...
moments I wasn't too sure I'd succeed such a concoction.

This low fat recipe process could be adaptable to so many other fruits...
I'm so excited to continue experimenting.

Hopefully, you'll be as impressed with this combo of flavours as Hubby and I were.

Have a fabulous week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

No Cook fresh TOMATO preserve

From your garden or local market, pick your tastiest ripe red fruit.

Fresh, juicy tomatoes preserved and ready for the off-seasonal months.

Fortunate to still have my Mother-in-law generously donating from her garden...

I get her pure dedication in a decorative serving dish and later into jars for a fresh taste.

May not beat a flower arrangement, but they sure look pretty.

They are a welcomed double duty in our home...soon to be ready to jar.

Any tomato works well with this recipe.

I do however have a penchant for the juicy ones {Mommy-in-law does grow them after all}.

Grab some fresh basil and a few lemons to enhance and preserve the flavour.

You’re ready to face a simple recipe to reward you in the off seasonal months.

When you do have a taste at this concoction, Summer will come back to you at once.

No Cook

fresh TOMATO preserve

Attention: New and improved (August 2023) instructions.

Note: for every [2 cups / (500ml)] glass jar,
about 4 Plum style tomatoes are required.

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INGREDIENTS:

(mostly American measures)

. Italian tomatoes (Plum or San Marzano)
. 1/4 tsp. sea salt per 2 cup (500ml) jar
. 1 Tbsp. lemon juice per 2 cup (500ml) jar
. a few fresh basil leaves (optional)
…

. only use NEW lids…
and undamaged jars and metal rings

PREPARATION:

1. Wash the tomatoes and let them dry. Set aside.
2. Sterilize the jars in a large 'Stock' pot of water with an inserted metal rack or a very clean cloth. Bring the jars to a hard boil for 5 minutes. Close the heat and let the water come to a manageable warm temperature before getting them out later. Note: this is just precautionary to avoid being scalded.
3. In a large bowl, cut up all the tomatoes into small pieces. Note: variation would be to purée them into a food processor.
4. Take the sterilized jars and stuff them as packed as possible with the tomatoes. Make sure to leave a 1/2 inch space.
5. Add the 1/4 tsp. sea salt and the 1 Tbsp. lemon juice over top of each jar. Place the (optional) basil. Note: Make sure to clean the top rim of the jars before placing the NEW lids. Then tightly seal the rings without over tightening.
6. With a big ladle, remove a good portion of the warm water in order to avoid overflow when placing heavier jars. Place the jars back in the pot covered with at least 1 inch (2cm) of water.
7. Bring the water to a hard boil for 10 minutes. Afterwards, lower the heat to MEDIUM for an additional 40 minutes. Close the heat. Then, let the water cool down (about 90 min.) JUST UNTIL it is possible to get them out with the help of rubber gloves.
8. Take the jars out and place them onto a dish towel in an area where they won't be disturbed for the next 24 hours. Lightly re-tighten the rings.

9. Make sure the lids have successfully sealed (concave suction) in order to safely store them into the pantry.

Note: If for some reason some jars did not properly seal, use the tomato within the week. Also, once the jars have settled, they will have a good spacing of liquid at the bottom, completely normal.

Serving suggestion: When ready to use, give the jar a good shaking before pouring out. If not pureed, do it at the moment of use. Spreading this tomato preserve on spread out pizza dough will cook nicely within 15 minutes and then, your favourite toppings can be added. Afterwards, cook the pizza for another 5 minutes or so.

As usual, Summer has been flying by and I can’t seem to get enough time to...
make all my favourite recipes.

Well, I’ll just have to content myself with what I can appreciate from...
the moment and not dwell on the uncontrollable passing.

How about you...has Summer been treating you well?

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

PINA COLADA banana ICE-CREAM - CURACAO inspired

Inspired by the Pina Colada drink: rum, coconut cream, and pineapple juice.

Add some banana to liven up your taste buds in this delicious frozen treat.

One of my favourite Caribbean pleasures got finally realized in a frozen delicacy.

Sipping Pina Colada always figures prominently as part of our holiday cheer ;o)

Here, within the Dutch Caribbean islands...

our getaway in Curaçao shot colorful rays of inspiration.

The warm and welcoming atmosphere was displayed neatly with a rainbow to lure us in.

Fruit markets in the tropics always sparks the imagination for simple recipes.

The smoothness and flavour of banana certainly found its’ honourable place with...
Pineapple, coconut cream and dark Rum.

Dark Rum is where I never waver...

it’s definitely the way to go when making Pina Colada and now ice cream of course ;o)

Once you’re done cutting up the pineapple, the labour dwindles to child’s play.

Get your handy food processor and you’ll be sensing the tropical pleasures in no time.

Pina Colada Banana

ice-cream

Yields about 6 cups (1.5L)

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INGREDIENTS:
(American / Metric measures)

Note: Other than the sugar and Rum, keep the remaining ingredients as frozen and/or as cold as possible before blending them in the food processor.

. 4 cups (1L)...about half a fresh pineapple (cut in small chunks), frozen
. 2 small, peeled bananas, frozen
. 1/4 cup (50g) coconut sugar, packed
. 1/4 cup (50ml) pineapple juice (from peels' inside juices)
. 1 can (14 fl.oz/ 400ml) coconut cream
. 3 Tbsps. (45ml) dark Rum

PREPARATION:

Tip: Before cutting the pineapple chunks to freeze...make sure to re-distribute the juices within the fruit. Here's how: Cut off the top leaf part. Turn the pineapple upside down for about 15 minutes. Quarter the pineapple lengthwise and slice off the cores. Slice the fruit into small chunks before freezing on a plastic platter. Freeze for about 30 minutes. Squeeze out the juice from the remaining peels and set aside.

1. In a large food processor, on Medium speed, coarsely chop together the frozen pineapple and banana.

2. After about a minute or so, add the sugar while it's mixing.

3. About another minute or so, add both the cold juice and coconut cream. Combine until fairly smooth. Add the Rum last.

4. Immediately transfer the ice-cream into containers to place in the freezer. Suggestion: it is best to place a piece of parchment touching the ice-cream's surface.

5. Before serving, it may be best to very lightly thaw it in the refrigerator for about 15 minutes before scooping.

It's a toss up...
Pina Colada or this luscious ice-cream.
Hmm...maybe I need to get away again to decide ;o)

Get inspired by any fruit you desire and apply this technique towards fresh, desirable tastings.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

My MINT mojito drink and roasted ALMOND snack

Loads of perky fresh mint, lime and aged rum blended well with a touch of sweetness.

Egg white based, sweet and salty roasted almonds made a perfect partner.

As busy as we can get catching up on weekend chores...

we do try to enjoy interesting corners of our city of Montreal.

This tiny part of de Castelnau street, East (near little Italy) has turned on its charm.

That day we were received with a generous bouquet of mint from my mother-in-law's garden.
I'm still in awe at how fast these plants furnish the garden...and yes they are invasive.
That's not why she's always ready with bouquet in hand ;o)

How could I not think of making us one of...

our favourite summer afternoon refreshments ;o)

Winding through urban garden settings led to a relaxing afternoon promenade.

It was time to release ourselves back into our comfy routines of relaxing on our balcony.

I already had snacks made from a few weeks ago...

added a few crackers and we were set.

Supper could certainly wait a few more hours...

now, it was time to wind down.

my Mint Mojito drink

serves 2 glasses

exception note: use the weight measuring cup for the first 4 ingredients.

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INGREDIENTS:
(American / Metric measures)

. 24 large, fresh Mint leaves, plus extra for garnish
. 1/4 cup (55g) organic cane sugar
. 1/4 cup (60ml) dark, aged Rum
. 1/4 cup (60ml) lime juice (2 small limes)
. 1 can (355ml) sparkling water
. 6 regular sized ice-cubes

PREPARATION:

1. At the bottom of a medium sized pitcher, add the sugar with the mint leaves over top. With a fork, poke and squash the extracted essential oils of the mint.

2. Add the Rum and lime juice.

3. Stir and cover the pitcher to place into refrigerator for about 20-30 minutes.

4. Pour the sparkling water and stir.

5. In each glass, add the ice-cubes and then evenly pour the liquid mix through a small sieve in order to avoid pouring small pieces of mint.

6. Lastly, garnish with extra mint. Salute ;o)

Variation:
. Add an extra 1/8 cup (30ml) of frozen orange concentrate or simply, 1/4 cup (60ml) orange juice.

***

Almonds roasted
(savoury-sweet) flavoured

makes 2-1/2 cups (365g)

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INGREDIENTS:

(American / Metric measures)

. 2-1/2 cups (365g) raw almonds

. 1 xLarge (45ml) egg white

Seasoning:

. 1 Tbsp. (15ml) granulated sugar

. 1-1/2 tsps. (7.5ml) sea salt

. 1 tsp. (5ml) granulated Garlic powder

PREPARATION:

. Pre-heat the oven to 300F/150C/Gas2. Position the rack in the center of the oven. Prepare a large Silicone mat (or parchment) lined baking pan.

1. In a medium bowl, whisk the egg white until frothy.

2. Add, toss and coat the almonds. Set for only 2 minutes.

3. Add the seasoning and combine.

4. Spread out the mixed almonds onto the prepared baking pan and and BAKE for an initial 20 minutes.
5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a spatula. BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further. Enjoy. Store them in an airtight, glass container and into the refrigerator. They will stay fresh for a few weeks.

***

Here are two other of my favourite roasted, nut snack with a little more spunk.

Almonds roasted
(Spice savoury-sweet) flavoured

makes 2-1/2 cups (365g)

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INGREDIENTS:
(American / Metric measures)
. 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white
. 1/4 cup (50g) raw, cane sugar
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) (mild or smoked) Paprika
. 1/2 tsp. (2.5ml) granulated Garlic powder
. 1/4 tsp. (1.75ml) ground Cumin
. 1 tsp. (5ml) Balsamic vinegar

PREPARATION:
. Pre-heat oven to 300F/150C/Gas2. Position the rack in the center of the oven. Use a non-lined, large baking pan.

1. In a medium bowl, whisk the egg white until very frothy.

2. Add, toss and coat the almonds. Set for only two minutes.

3. Add the remaining ingredients and fully combine.

4. Spread out the mixed almonds onto the baking pan and BAKE for an initial 20 minutes.

5. Afterwards, remove the pan from the oven to flip and lightly break up most of the almonds with the aid of a metal spatula. BAKE for another 15 minutes.

6. Cool the pan completely before removing the almonds to break them up further. Enjoy.

. Store them in an airtight, glass container and into the refrigerator. They will stay fresh for a few weeks.

***

Almonds roasted
(Mustard Balsamic savoury-sweet) flavoured
makes 2-1/2 cups (365g)

Printer version

. 2-1/2 cups (365g) raw almonds
. 1 xLarge (45ml) egg white
. 1/4 cup (50g) raw, cane sugar
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) ground Mustard seed
. 1 tsp. (5ml) ground Rosemary
. 1 tsp. (5ml) granulated Garlic powder
. 1 tsp. (5ml) White Balsamic vinegar

Then, follow the exact same instructions for the preceding recipe.

Most of us work very hard to get through our week...
why not take a little deserved time off.

Whether it's playing tourist in our own part of the world or laying back with a refreshment and snack...you can certainly make it part of a small, pleasurable ritual ;o)

Here's to enjoying part of our short Summer time.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.