My favorite recipes
Amount of mixture (sometimes called slurry):
| Machine | Output | start with: (assuming 30% overrun) | start with: (assuming 70% overrun) |
|---|---|---|---|
| Cuisinart | 2 quarts | 1.5 quarts (almost 6 cups) | 1.2 quarts (4 ¾ cups) |
| White Mountain | 4 quarts | 3 quarts (12 cups) | 2 1/3 quarts (9 ¼ cups) |
| KitchenAid | 1.5 quarts | a little over 1 qt (4 ½ cups) | 3/4 quart (3 ½ cups) |
One difference from version #2 – just the egg yolks, no egg whites. Taste / texture was not as icy.
Cuisinart 2 quart maker – 7/20/2020
Adapted from a Recipe By : Mable & Gar Hoffman
Slurry mixture:
3/4 cups sugar
1/2 cups glucose (5 oz this time)*
4 cups half-and-half
4 egg yolks
* Use 1 cup sugar, but the texture will be different.
You can use corn syrup in place of the glucose
After heating:
1 heaping TB of molasses
2 teaspoons vanilla
Optional for texture: 2 tsp tapioca powder dissolved in 2 TBS milk
Pecan mix:
3 TBS butter
1 cup coarsely chopped pecans
1.5 teaspoons salt
Combine sugar and milk in a medium saucepan over medium heat until sugar dissolved and comes to a boil, stirring occasionally.
In a large bowl, beat the eggs for about 5 minutes, until they are lightish yellow and thick. Add the hot milk a cup at a time until tempered.
Return the mixture to the pan, and on medium low bring to 180 degrees. Off the heat, add the molasses.
Cool in a sinkful of water to 50 degrees. Add the vanilla and optional tapioca powder.
Put in the fridge overnight.
In the meantime: Melt the butter in a heavy saucepan over a low heat. Add the pecans and salt. Saute, stirring constantly, until the pecans start to brown. Transfer the pecans to a large, flat pan to cool. Try to keep crisp.
Add the cold mixture to the ice cream machine. Process until the right texture, about 25 minutes in the Cuisinart. Add the pecans at the end.
*You can also use brown sugar but the milk will curdle. Bon Appetit says it will look curdled, but it doesn’t matter. https://www.bonappetit.com/recipe/brown-sugar-bourbon-ice-cream
Quick-Pickled Carrots with Coriander and Chiles
8 ounces carrots, peeled and cut into 4-inch sticks
1/2 cup water
6 tablespoons white vinegar
l 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 clove garlic, halved
1/2 green jalapeno pepper, sliced
PER SERVING 6 cal, 0 g fat, 0 mg chol, 25 mg sodium,
1 g carbo, 0 9 fiber, 1 g sugars, 0 g pro.
SPICED CARROT DIP
Prep time: 5 minutes
Total Time: 30 minutes
Servings: 16
1 1/2 lb carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp mustard seeds
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice
NUTRITION (per 1/4 cup serving)
44 cal. 2 g pro. 5 g carb
1 g fiber. 2 g fat. 1 g sat fat.
34 mg sodium
Pear Salad
The same pear & cottage cheese salad as before, but I forgot to add the nutmeg.
Indian Carrot Salad
Ingredients
1 1/4 pounds good-quality coarsely ground lamb
2 teaspoons garam masala
Sea salt
1 pound carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked
For the dressing:
1 teaspoon cumin seeds
1 shallot peeled
1 lemon, zested and juiced
1 heaped teaspoon freshly grated ginger
Extra-virgin olive oil
For serving:
Naan bread
Yogurt
Lemon halves
(c) Jamie Oliver
Carrot Cheesecake Pie
My version of a Kraft recipe for bars.
1-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
3/4 cup Sour Cream
3 eggs
3/4 cup finely shredded carrots (about 2)
COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13×9-inch pan. Bake 10 min. (OR buy a pie shell)
BEAT cream cheese, vanilla, remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in carrots; spread over crust.
BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.
This is a very good easy pie. I’ve made it several times and everyone likes it.
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
© 2019 Allrecipes.com
All of the recipes were new this year:
Jicama, Carrot, and Green Apple Slaw
2 cups shredded napa cabbage
1/2 of one jicama, peeled and shaved (I used a carrot peeler to shave it, just so the jicama would look different from the daikon)
1 cup shredded daikon radish (more or less, daikon is pretty wet by itself)
1 Granny Smith apple – peeled, cored and chopped
2 (or more) large carrots, shredded
1 firm pear, chopped
1/4 cup finely chopped cilantro
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste
Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Carrot Soup with Lime and Chiles
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
1/2 pound peeled baby carrots
1/2 cup instant brown rice
28 oz. reduced sodium chicken broth
1 cup water
1/2 teaspoon salt
1 small can chopped green chile peppers
2 tablespoons fresh lime juice
Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
Puree the soup using a hand immersion blender. Serve warm.
Pan-Roasted Chicken with Vegetables and Herbs
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1 pound chicken breast tenders
2 tablespoons olive oil
6 or 8 new white and purple potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 1/2 cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Roast for 25 minutes. Uncover the skillet.
Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Carrot Pecan Crunch Pie
1 (9 inch) unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt
Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Puree cooled carrots with hand immersion blender, and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
And we also had purple carrots, which made one carrot girl very happy:
15.5 oz / jar simply Jif peanut butter
2.5 cups glucose
7 cups half and half
Burner on 6. Cooked milk and sugar till boiling. About 12 minutes.
Be careful or will boil over.
Off heat: 4tsp tapioca powder in milk
Stirred in PB.
Cured mixture in fridge overnight.
Peanut butter rose to top of slurry mixture. Mixed in batches in the blender.
When filling canister, mixture went to top of 3rd ring from the top of dasher.
One large bag (16 lbs) of ice.
25 min in White Mountain maker. Outside temperature 85 degrees.
Very soft when came out of machine.
It didn’t go all the way to the top of the container, so maybe we could have churned more?
Will the PB keep it soft? We’ll see after 24 hours.
Adapted from David Lebovitz The Perfect Scoop.
Very good
Ingredients:
6 cups whole cherries
1 cup buttermilk
1 cup glucose
4 cups heavy cream
1 cup half and half
4 tsp tapioca starch mixed with a little of the milk
2 tsp lemon juice
Sources:
Cherries from Safeway, $1.99/lb., probably could have obtained better cherries elsewhere, such as a farmers market
Buttermilk, heavy cream, half & half, and rock salt from Snider’s (as it is difficult to find rock salt this time of year, we got 20 lbs, which may last us through the summer(!).)
Glucose from The Little Bits cake supply store in Wheaton
Recipe:
Pit cherries, cook, and put in blender when cool to get about 2.5 cups of cherry mixture.
We put the milk, cream, sugar and glucose in a large heavy-bottomed saucepan over medium-high heat. Cooked, whisking occasionally to discourage the milk from scorching. When the it came to a full rolling boil, reduced the heat to a low simmer for 2 minutes. Removed from heat and allowed to cool slightly, but it was getting late, and there was a Myrna Loy movie on TCM, so we proceeded to the next step.
Put large saucepan in sink with water and ice packs. Add the cherry mixture and mix gently. (Other recipes strain this mixture, but we don’t). When it is cool, put in refrigerator overnight.
When ready to churn, add the tapioca mixture and little lemon juice. We used 2 tsp, but will probably use less next time.
Churning:
16 lb bag of ice
rock salt as needed
Next time, soak the wooden White Mountain bucket as was the procedure for the old one. (I thought the new wood finish precluded that, but hey, it is a year old now, so I guess it finally dried a little.)
Results;
Very good. Could initially taste the lemon juice, but not in later servings.
Also, it seems that we need to find a balance between lots of berries (there were more berries in the strawberry batch, which had more flavor, but the texture of that one turned out to be much harder than this batch of cherry.
Adapted from: Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Dana Cree.
We got strawberries from the farmer’s market at Cleveland Park. The recipe we followed was the basic sherbet recipe from Dana‘s book, but we used 3 cups of strawberries in the mixture.
AKT saved some berries for the topping, which made it extra nice.
See Cherry Sherbet entry for flavor/texture notes.
We had a good carrot meal over several days:
Herbed Carrot, Cheese, and Lemon Dip
Serve this dip with crudites-it’s a cinch to put together quickly.
8 ounces cream cheese, softened
1 cup sour cream or drained plain yogurt
1 cup grated carrots
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons each minced fresh parsley and chives or scallion tops
Salt, Pepper
In a bowl, combine the cream cheese and sour cream, stirring the mixture until smooth. Fold in the carrots, lemon juice, lemon peel, herbs, and salt and pepper. Makes about 2 1/2 cups.
from:
The Big Carrot Book
Georgia Downard
We served ours with Di Bruno Bro. Crostini Artisan Crackers
www.dibruno.com
White-on-White Salad
Preparation: 5-10 minutes
Serves: 4
Here’s a tart, tangy, tasty salad easy to whip up and certain to please. Crunchy orange carrots contrast with pale soft pears and stark white chewy cheese curds, all blended together with tangy yellow lemon juice and topped by a dash of perky brown nutmeg.
2 large carrots, grated
1 cup large curd cottage cheese
1 tablespoon lemon juice
1 medium can pears, drained
Salad greens
Dash nutmeg
In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.
Cut the well-drained pears into quarters and then into eighths, being careful not to crush them. (Reserve the juice for a breakfast drink.)
Place the pear pieces on the salad greens. Arrange the mixture on top, sprinkling each serving with a dash of nutmeg.
The Carrot Cookbook
by Audra & Jack Hendrickson
Carrots with Almonds & Horseradish
Serves 4
1 pound carrots, cut into thin strips
1 cup beef stock
1/2 stick butter
2 tablespoons all-purpose flour
2 egg yolks
1/2 cup heavy cream
2 tablespoons horseradish, minced
1/2 cup blanched almonds, chopped
salt and freshly ground white pepper
Simmer the carrots in the stock until just tender. Drain, reserving the stock.
Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, stirring. Add the reserved stock, season and bring to a boil, stirring. Mix the egg yolks with the cream and stir into the sauce. Remove from the heat and stir in the horseradish and almonds. Finally, fold in the carrots. Serve hot.
MICROWAVE METHOD: Place the carrots and hot stock in a casserole dish and cook on High for 8 minutes, or until just soft. Drain and reserve the stock. Place the butter in a jug and cook on High for 30-40 seconds. Stir in the flour, then gradually stir in the stock until thickened, stirring 2-3 times. Mix in the eggs and cream and finish as above.
from The Carrot Cookbook, edited by Nicola Hill
Simmered Carrots and Chicken Breasts
Preparation: 10 minutes
Serves: 4
Cooking: 45-60 minutes
Nutritionists counsel us that white chicken meat is one of the best kinds of protein we can eat. It is low in cholesterol, low in fat, and low in calories – all of which goes double for carrots, which have no cholesterol, no fat, and even fewer calories.
3 chicken breast halves
Dry bread crumbs
2 tablespoons vegetable oil
1/2-1 cup stock
2 cups carrot coins
1/2 cup chopped fennel
1/2 teaspoon ground ginger
1/2 cup milk
Salt and pepper to taste
2 tablespoons chopped parsley
Remove the skin and fat from the chicken, roll the pieces in the bread crumbs, and set them aside. Heat the oil in a heavy, covered pan, and brown the chicken pieces on both sides. Remove the chicken pieces and set them aside.
Lower the heat and add 1/2 cup of stock and stir to blend it well with the pan juices. (Add the remainder of the stock later if the chicken gets too dry as it cooks.)
Now arrange the chicken pieces, the carrot coins, and the fennel in the pan, cover tightly and simmer until the chicken is done and the carrots are tender.
Hawaii Macadamia Nut Carrot Cake
Makes a 7-inch square cake
3 large eggs, separated
l/2 cup sugar
3/4 cup minced carrots
3/4 cup macadamia nuts, very finely chopped
2 teaspoons finely grated lemon rind
l/2 cup all-purpose flour
l/2 teaspoon baking powder
Well grease a 7-inch square cake pan.
Whisk the egg yolks with the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind. Sieve in the flour and baking powder and fold it in. Whisk the egg whites until they form stiff peaks, then carefully fold into the mixture.
Turn the mixture into the prepared cake pan and bake in a preheated oven, 350F, for 40-45 minutes, until the cake is just firm to the touch. Let stand in the pan for about 2-3 minutes, then turn the cake out onto a wire rack to cool.
(adapted from The Carrot Cookbook edited by Nicola Hill)