Even animals, both domestic and feral need a break during these hot days. They , too, suffer from the heat and its' consequences. Make it a bit easier on them so they can enjoy and survive this humid weather. They'll feel better and so will you.
One of the musts for any indoor or out door creature is a cool bowl of water. One of the best ideas is to put an ice cube or two so that the water maintains that refreshing coldness. Chilled milk is fine for both your domestic kitty and feral visitor. Just keep it out of the direct sunlight along with diluting it with water (pure milk can cause stomach problems and diarrhea). As for food, you can let the ferals gnaw on any ribs or bits and pieces of dogs and burgers leftover from your barbecue. It's better, though just to open up a can of food because the scraps may be too much for certain cats and dogs. If you've just started to feel ferals or are starting a feral cat colony, remember that other animals, primarily raccoons, will also eat whatever you',ve left out. What you can do is provide them with extra grub in the form of leftover bread and cookies.(for some reason they're partial towards sweets however don't give them anything with chocolate in it. chocolate is lethal for raccoons too).If you're lucky enough to have deer, then feed them accordingly. They eat plant,s fruit and nuts. You could buy extra melon or drupe fruit such as nectarines, plums and peaches and then pit them. Just remember that deer cannot eat corn. It's highly lethal and can cause extreme sickness.
Just like many of us, the homeless also have companion animals. Like ours they need to have proper food and water to survive.If you do have a homeless person on your block with a cat or dog, treat the companion to a meal. Set out some bowls with ice water and either dry or wet food. Also check to see if the animal is showing signs of dehydration. They will usually have sunken eyes, the skin can be tented (to see this pick up the folds of skin along the spine and see if it snaps back into place. If not the animal may need subcutaneous fluids which a vet or vet tech can give you or can administer) and pale , shrunken gums. Some homeless shelters like the ones in Los Angeles and New York City will also take in companion pets however if not offer to foster the animal in your back yard or garage.Another idea is supplying food pantries with dog and cat food. Many people do have companion animals but don't have the extra money for food. Donate what you can to your nearest shelter, whether it's dry or wet, aimed at kittens and puppy or senior cats and dogs. Also donate to your nearest no kill shelter as well. To show your appreciation , consider giving the staff there a tray of cupcakes or donating to their barbecues. Many work tirelessly to help these abandoned and unwanted creatures.Show them your gratitude for what they are doing.
Animals too need a break in this hot weather. Make sure they're well hydrated and well fed. They'll appreciate it with a purr or a wagging tail.
Saturday, July 23, 2016
Friday, July 22, 2016
Mussels A Summer Treat
One of the best summer pairings is a plate of steamed mussels, usually served dockside with an icy cold beer. The seafood itself is good a variety of ways and its' an easy cook for home chefs. The best part of them is that they're fun to eat on a hot summer's night.
Mussels are both a fresh and salt water fish and a member of the clam or bivalve family. They're usually found clumped together on the exposed shores of an intertidal or seashore area. They attach themselves to each other by their "beards" or byssal threads. Mussels have been eaten by humans for millennia and there are seventeen varieties of them. Most fish stores and restaurants usually have the black or navy blue shelled ones. The Belgians are the ones to go mad for them , usually serving them with fries or frites along with a good Belgian beer, The Italians and Spanish usually serve them steamed with white wine and lemon while the Spanish also turn them into croquettes with other seafood. Mussels are steamed in garlic and black bean broth while the Turkish fry them and then put them back into their shells The Indians serve them as a plate with chicken drumsticks, breadfruit and other vegetables. They're also made with coconut paste and rice and then, like the Turks, stuffed back into their shells. Many Americans usually first encounter them at their local pizzeria where they're served with marinara sauce.
There is just one thing to remember when buying them. Living ones will shut tightly when they're taken out of the water and exposed to air. If they remain open, they should be tossed because they're not living.Cleaning them is easy, Put them in a large bowl of water as soon as you get them home. They should remain there for twenty minutes, expelling water (they are filters,after all) and sand. The next step is de-bearding. This requires holding a mussel in one hand and cover the grasping hand with a towel, Now give it a sharp yank, pulling in the direction of the hinge. The mussels have to be rinsed a second time and then scrubbed of any exterior sand or barnacles.Use a firm brush for this. There are a variety of ways to cook them.Most recipes call for steaming them in white wine but you can use water as well, usually one cup. You can serve them topped with a homemade or even store bought marinara sauce along with a large loaf of crusty Italian bread. You can also go the Belgian route by steaming them in a savory broth of beer and a variety of herbs such as rosemary, thyme and oregano. They are served with piping hot julienne fries and mayo but you can just have a loaf of crusty, French bread and Stella Artois on hand.
A fun summer meal is a plate of fresh steamed mussels. Make them just for yourself or for a party. They are an easy and delicious, a no fuss meal for these sweltering days.
Mussels are both a fresh and salt water fish and a member of the clam or bivalve family. They're usually found clumped together on the exposed shores of an intertidal or seashore area. They attach themselves to each other by their "beards" or byssal threads. Mussels have been eaten by humans for millennia and there are seventeen varieties of them. Most fish stores and restaurants usually have the black or navy blue shelled ones. The Belgians are the ones to go mad for them , usually serving them with fries or frites along with a good Belgian beer, The Italians and Spanish usually serve them steamed with white wine and lemon while the Spanish also turn them into croquettes with other seafood. Mussels are steamed in garlic and black bean broth while the Turkish fry them and then put them back into their shells The Indians serve them as a plate with chicken drumsticks, breadfruit and other vegetables. They're also made with coconut paste and rice and then, like the Turks, stuffed back into their shells. Many Americans usually first encounter them at their local pizzeria where they're served with marinara sauce.
There is just one thing to remember when buying them. Living ones will shut tightly when they're taken out of the water and exposed to air. If they remain open, they should be tossed because they're not living.Cleaning them is easy, Put them in a large bowl of water as soon as you get them home. They should remain there for twenty minutes, expelling water (they are filters,after all) and sand. The next step is de-bearding. This requires holding a mussel in one hand and cover the grasping hand with a towel, Now give it a sharp yank, pulling in the direction of the hinge. The mussels have to be rinsed a second time and then scrubbed of any exterior sand or barnacles.Use a firm brush for this. There are a variety of ways to cook them.Most recipes call for steaming them in white wine but you can use water as well, usually one cup. You can serve them topped with a homemade or even store bought marinara sauce along with a large loaf of crusty Italian bread. You can also go the Belgian route by steaming them in a savory broth of beer and a variety of herbs such as rosemary, thyme and oregano. They are served with piping hot julienne fries and mayo but you can just have a loaf of crusty, French bread and Stella Artois on hand.
A fun summer meal is a plate of fresh steamed mussels. Make them just for yourself or for a party. They are an easy and delicious, a no fuss meal for these sweltering days.
Thursday, July 21, 2016
A Rare Grape A New Wine
Is it possible for a wine to be new and salty? Surprisingly yes.There's a different kind of wine hitting oenophile's palates this summer and it's far from the other traditional whites.
Eric Asimov wrote about this refreshing change of pace in his Pour column in yesterday's New York Times Food section. He interviewed wine maker Salvo Foti at his vineyard located in the shadow of the famed Mt. Etna. He grows the rare carricante grapes that have been part of the Sicilian landscape for millennia. They grow well in the spongy volcanic soil. that's constantly soaked by endless rainstorms. In fact the Italian bureaucrats have recognized the area's affinity for the variety. In fact the brand Etna Bianco Superiore with 80 percent carricante can only come from the town,The flavor is unique because it has a certain salinity or saltiness Yet they can also be herbal and citrus tasting with a great minerality.. The wines are high in acidity and low in alcohol. They're different from the usual Sicilian whites, such as catarrato which can be bland tasting and low in acidity. Grillo and inzolia grapes can also be used for white wine however winemakers prefer using them for making the vastly popular sweet, red Marsalas.American winemakers are taking notice of the grape. Californian winemaker, Kevin Harvey of Rhys Vineyards of the Santa Cruz Mountains is interested in growing the variety.
Mr. Asimov suggests trying other carricante whites. They're not as rich , deep or complex as the Etna Bianco Superiore however they are cheaper ($20 to the other's $50) There is Tenuta delle Terre Nere which is only sixty-five percent carricante blended with four other grapes for a nice alternative.Like the better one, it does taste of herbs and citrus, and is both fresh and refreshing. There is the Outis made by wine maker, Ciro Biondi whose vineyards are on the island's warmer southeast section,It is fresh and energetic with a fresh, lemony taste. There is also the 2014 vintage single vineyard Chianta Bianco that has a scent like a big basket of flowers. Another carricante based wine is Vigna de Milo which comes from outside the Etna region (and is also made by Signore Foti. Mr. Asimov declared it almost oceanic with great salinity and minerality. There is also Alberto Aiello Graci's carricante, coming from north Etna which is seventy per cent and has a flavor that's herbal, mineral and sublime. Carricante wines will probably be more and more popular here in the States as Californian wineries start growing them, I can see their novelty appealing to many American oenophiles , thanks to the novel salty taste.
Carricante wine is a different and refreshing alternative to the usual white wine. Try it chilled, this summer. Sip and pretend you're on a Sicilian beach , enjoying the breezes off the Mediterrenean
Eric Asimov wrote about this refreshing change of pace in his Pour column in yesterday's New York Times Food section. He interviewed wine maker Salvo Foti at his vineyard located in the shadow of the famed Mt. Etna. He grows the rare carricante grapes that have been part of the Sicilian landscape for millennia. They grow well in the spongy volcanic soil. that's constantly soaked by endless rainstorms. In fact the Italian bureaucrats have recognized the area's affinity for the variety. In fact the brand Etna Bianco Superiore with 80 percent carricante can only come from the town,The flavor is unique because it has a certain salinity or saltiness Yet they can also be herbal and citrus tasting with a great minerality.. The wines are high in acidity and low in alcohol. They're different from the usual Sicilian whites, such as catarrato which can be bland tasting and low in acidity. Grillo and inzolia grapes can also be used for white wine however winemakers prefer using them for making the vastly popular sweet, red Marsalas.American winemakers are taking notice of the grape. Californian winemaker, Kevin Harvey of Rhys Vineyards of the Santa Cruz Mountains is interested in growing the variety.
Mr. Asimov suggests trying other carricante whites. They're not as rich , deep or complex as the Etna Bianco Superiore however they are cheaper ($20 to the other's $50) There is Tenuta delle Terre Nere which is only sixty-five percent carricante blended with four other grapes for a nice alternative.Like the better one, it does taste of herbs and citrus, and is both fresh and refreshing. There is the Outis made by wine maker, Ciro Biondi whose vineyards are on the island's warmer southeast section,It is fresh and energetic with a fresh, lemony taste. There is also the 2014 vintage single vineyard Chianta Bianco that has a scent like a big basket of flowers. Another carricante based wine is Vigna de Milo which comes from outside the Etna region (and is also made by Signore Foti. Mr. Asimov declared it almost oceanic with great salinity and minerality. There is also Alberto Aiello Graci's carricante, coming from north Etna which is seventy per cent and has a flavor that's herbal, mineral and sublime. Carricante wines will probably be more and more popular here in the States as Californian wineries start growing them, I can see their novelty appealing to many American oenophiles , thanks to the novel salty taste.
Carricante wine is a different and refreshing alternative to the usual white wine. Try it chilled, this summer. Sip and pretend you're on a Sicilian beach , enjoying the breezes off the Mediterrenean
Wednesday, July 20, 2016
In Situ - A Restaurant Celebrating The Art Of Cooking
Many restaurants take pride in signature dishes. After all , they're what give any eatery, bistro or cafe their reputation and following. Yet a new restaurant in San Francisco is doing the opposite. The chef is taking world famous recipes from restaurants around the world and putting a new spin on them.
Pete Wells interviewed In Situ's creator and chef, Corey Lee in his A Recipe Lab column in today's New York Times Food section. The concept is unique in an industry where individuality is key to success,The restaurant with the closest ideology is Chicago''s Next, founded by Grant Achaz , which completely changes menus every four months. Of course Chef Lee also owns a traditional restaurant, Benu where there is only seven main dishes to choose from.In Situ is sort of like a culinary art museum. Even the name, comes from the Latin phrase meaning a piece of art is embedded in its' original location. Its' menus are folded and fastened with metal museum admission tags and look like guides to a gallery exhibition of works that are on temporary loan. One side of the menu depicts a map of the world tilted on its' axis. The reason for this is showing a dislocation of sorts that hints' that there is a shift from the recipe's original location to In Situ's. Circles on the map show the many dishes many birthplaces.There is a key in the menu's right margin that gives each's ingredients ,it's originator;s name and the city where it was created.
Chef Lee is so good that he even earned praise from the famed WD-50 chef Wylie Dufresne. What he had done with Chef Dufresne's signature dish shrimp and grits is nothing short of amazing.The grits in Chef Lee's interpretation are actually the shrimp repeatedly ground and fried married to pickled jalapeno slices.Another masterpiece is The Forest ,taken from Mirazur in Menton, France,The original dish created by Chef Mauro Colagreco fashioned this vegan dish to look like the woods outside his restaurant on the French Riviera,It involves recreating moss from a parsley soaked sponge cake while the bark is created from fried sunchoke peels. Chef Colagreco gave Chef Lee permission to use mushrooms from Northern California for true authenticity as opposed to ones used from Provence, A dish from the great eatery, Momufuku Ssam Bar is also on In Situ's menu. It is spicy pork sausage and rice cakes. Chef Lee amped up this ragout with sliced rice sticks, turning it into a mapo-tofu.For dessert Chef Lee honors Chez Panisse,It is a salute to Alice Waters lemon ice cream dish in a hollowed out lemon shell placed next to lemon sherbert. A lemon flavored cat's tongue or langue du chat shares the spotlight.
Chefs are usually encouraged to create signature dishes, reflecting their tastes and backgrounds Chef Corey Lee breaks away from that by putting his own spin on already famous dishes. The result is stunning and delicious, the perfect homage from a culinary master.
Pete Wells interviewed In Situ's creator and chef, Corey Lee in his A Recipe Lab column in today's New York Times Food section. The concept is unique in an industry where individuality is key to success,The restaurant with the closest ideology is Chicago''s Next, founded by Grant Achaz , which completely changes menus every four months. Of course Chef Lee also owns a traditional restaurant, Benu where there is only seven main dishes to choose from.In Situ is sort of like a culinary art museum. Even the name, comes from the Latin phrase meaning a piece of art is embedded in its' original location. Its' menus are folded and fastened with metal museum admission tags and look like guides to a gallery exhibition of works that are on temporary loan. One side of the menu depicts a map of the world tilted on its' axis. The reason for this is showing a dislocation of sorts that hints' that there is a shift from the recipe's original location to In Situ's. Circles on the map show the many dishes many birthplaces.There is a key in the menu's right margin that gives each's ingredients ,it's originator;s name and the city where it was created.
Chef Lee is so good that he even earned praise from the famed WD-50 chef Wylie Dufresne. What he had done with Chef Dufresne's signature dish shrimp and grits is nothing short of amazing.The grits in Chef Lee's interpretation are actually the shrimp repeatedly ground and fried married to pickled jalapeno slices.Another masterpiece is The Forest ,taken from Mirazur in Menton, France,The original dish created by Chef Mauro Colagreco fashioned this vegan dish to look like the woods outside his restaurant on the French Riviera,It involves recreating moss from a parsley soaked sponge cake while the bark is created from fried sunchoke peels. Chef Colagreco gave Chef Lee permission to use mushrooms from Northern California for true authenticity as opposed to ones used from Provence, A dish from the great eatery, Momufuku Ssam Bar is also on In Situ's menu. It is spicy pork sausage and rice cakes. Chef Lee amped up this ragout with sliced rice sticks, turning it into a mapo-tofu.For dessert Chef Lee honors Chez Panisse,It is a salute to Alice Waters lemon ice cream dish in a hollowed out lemon shell placed next to lemon sherbert. A lemon flavored cat's tongue or langue du chat shares the spotlight.
Chefs are usually encouraged to create signature dishes, reflecting their tastes and backgrounds Chef Corey Lee breaks away from that by putting his own spin on already famous dishes. The result is stunning and delicious, the perfect homage from a culinary master.
Tuesday, July 19, 2016
A Vegan's Dream Come True
Does being a vegan come with perks? Yes! The obvious answer is the health benefits but there's also another plus - a new cookbook that features vegan cheese and ice cream recipes. These are fun to make and tasty to eat. Even non vegans will turn vegan just for these recipes.
The Best Homemade Vegan Cheese and Ice Cream Recipes (Robert Rose Publishers) was written by Marie Laforet, a well known vegan blogger who lives in Paris.. Her blog site is lush salute to all dishes meatless , from savory to sweet.. The cookbook is no different,It is an amazing array of our most popular cheeses, from mozzarella to feta, from cheddar to ricotta and transformed into healthier dishes by omitting dairy. The second half of the book is dedicated to homemade vegan ice cream and pops.Any home chef can make any of these recipes. They are labor intensive but with relatively easy steps. The beginning of the book shows the ingredients and fermenting agents that are used along with explanations. It starts with the basic ingredients like soy along with legumes and nuts (cashews figure prominently in most of the recipes).Since cheese is also known for its various textures there are also a page on texturizers such as agar agar , odorless coconut oil and starches,There is also a section on fermentation agents too along with explanations on what tools to use, Cheese makers will recognize the need for cheesecloth for straining along with drying in a hydrator or just in a low heated oven.
The recipes will make any cheese and ice cream lover drool. Ms. Lafloret has recipes for the classics that are made with just raw cashew nuts, soy, almond and rice milk Home chefs can delight in serving guests homemade vegan Gouda or Parmesan.There is also the plus of unusual cheeses such as kimcheese - a cheese made with Korean kimchi ! or tofu cheese with two peppers that resembles a Boursin. With the cheeses come recipes such as Nacho cheese sauce, perfect for outdoor parties or even topping a vegan chili.Vegans who gave up fondue will rejoice in a recipe for one made with white wine and cashew butter. As for the ice cream, Ms. Lafloret gives us mouth watering recipes that include home made cones. There are ice cream and sorbet recipes perfect for these sultry summer days. Try the tomato, strawberry and basil sorbet or pineapple lime sorbet to cool down on a sweltering night. There is the classic vanilla ice cream made with just soy and rice creams along with light cane sugar and vanilla pods.Pistachio lovers ill love the non dairy version. Ice cream lovers will go mad for the chocolate mint straticella packed with flavor, .There are also ice pops and palletas in mouth watering flavor combos such as orange mango, fruity rocket pops and peach pie. Other desserts include home made and healthy ice cream sandwiches and a Neopolitan log made with coffee, chocolate and vanilla
The Best Homemade Vegan Cheese and Ice Cream Recipes is a great book for vegans and non vegans alike. They can have their cheese and ice cream too, in yummy flavors and recipes. It's a great book full of healthy and fun treats.
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Monday, July 18, 2016
An Easy Summer Birthday
Everyone loves a home cooked meal for their birthdays.Even summer babies are excited over a favorite dish that's been lovingly made. Unfortunately the season brings about hot days when no one wants to be in the kitchen. The solution? Keep it cool!
If the honoree wants a home cooked meal, then think barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.
Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious with layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of guacamole, sour cream and pico de gallo. If you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours before cooking and adding it to a salad , full of diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and chilled champagne.
Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.
If the honoree wants a home cooked meal, then think barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.
Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious with layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of guacamole, sour cream and pico de gallo. If you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours before cooking and adding it to a salad , full of diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and chilled champagne.
Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.
Saturday, July 16, 2016
The Perfect Ice Cream Cake
A summer birthday or a summer party deserves a good ending namely an ice cream cake. Most people usually head to their local ice cream shop to get this treat. However an ice cream cake is easy to make and assemble. What is great about a home made one is that it can be customized with favorite fillings.
The first step is deciding is how elaborate you want to make it. There is one recipe that just calls for layering ice cream sandwiches in a nine by thirteen baking pan. Hot fudge and Cool Whip is slathered on between layers. The icing is another layer of Cool Whip with a heavy dusting of shaved chocolate.It is then covered and frozen for an hour before serving.Caramel sauce can be subbed in for the fudge for a different spin. Another idea that takes a little more work but has a lot of flavor is one that takes inspiration from those Dairy Queen and Carvel cakes. It's easy but has a lot of steps. The recipe involves first placing a springform pan in the freezer for fifteen minutes. Vanilla and chocolate ice cream is used, however you can vary the flavors. Try chocolate and mint chip for mint lovers. Coffee lovers should have layers of coffee ice cream. The filling is crushed Nabisco chocolate wafers mixed with that hard shell topping (although you could use a fudge sauce as a binder too.) The three layers are frozen for two hours and then iced with whipped cream. Multicolored sprinkles are then scattered on it.You can also pipe whipped cream rosettes around the bottom and top or even make buttercream roses if you're feeling ambitious.
Another idea is baking a cake and filling it with ice cream. If you don't have time buy the mixes. There are some good ones such as Red Velvet and German Chocolate. You can also make scratch cakes too, and make them a bit healthier by using whole wheat flour. These can be made in layers or as a sheet cake, depending on the size of your party. The ice cream can also be homemade if you have an ice cream maker. You can try different fruit varieties here too. Think a vanilla sheet cake with a peach, blueberry or strawberry ice cream along with a topping of fresh fruit too. A fun idea is a "naked" ice cream cake , one without icing. Bake three scratch cakes, try a marble or chocolate chip one and then as you would with filling, cover the layers with about an inch of softened ice cream. You can even blend in candy, fruit or cereal for some texture and more flavor.Just "ice" the top most layer with a thin layer of ice cream and decorate with sugar gel or with sprinkles. Some home bakers recommend using a "dense" cake like pound cake because it holds better than the lighter , more crumbly cakes. It's up to you with what kind of cake to use..Any ice cream cake can be served with chocolate or salted caramel sauce.
An ice cream cake adds so much to a summer party. Making one and customizing it is a real treat because it's full of favorite flavors.It's a nice way to welcome a warm summer night.
The first step is deciding is how elaborate you want to make it. There is one recipe that just calls for layering ice cream sandwiches in a nine by thirteen baking pan. Hot fudge and Cool Whip is slathered on between layers. The icing is another layer of Cool Whip with a heavy dusting of shaved chocolate.It is then covered and frozen for an hour before serving.Caramel sauce can be subbed in for the fudge for a different spin. Another idea that takes a little more work but has a lot of flavor is one that takes inspiration from those Dairy Queen and Carvel cakes. It's easy but has a lot of steps. The recipe involves first placing a springform pan in the freezer for fifteen minutes. Vanilla and chocolate ice cream is used, however you can vary the flavors. Try chocolate and mint chip for mint lovers. Coffee lovers should have layers of coffee ice cream. The filling is crushed Nabisco chocolate wafers mixed with that hard shell topping (although you could use a fudge sauce as a binder too.) The three layers are frozen for two hours and then iced with whipped cream. Multicolored sprinkles are then scattered on it.You can also pipe whipped cream rosettes around the bottom and top or even make buttercream roses if you're feeling ambitious.
Another idea is baking a cake and filling it with ice cream. If you don't have time buy the mixes. There are some good ones such as Red Velvet and German Chocolate. You can also make scratch cakes too, and make them a bit healthier by using whole wheat flour. These can be made in layers or as a sheet cake, depending on the size of your party. The ice cream can also be homemade if you have an ice cream maker. You can try different fruit varieties here too. Think a vanilla sheet cake with a peach, blueberry or strawberry ice cream along with a topping of fresh fruit too. A fun idea is a "naked" ice cream cake , one without icing. Bake three scratch cakes, try a marble or chocolate chip one and then as you would with filling, cover the layers with about an inch of softened ice cream. You can even blend in candy, fruit or cereal for some texture and more flavor.Just "ice" the top most layer with a thin layer of ice cream and decorate with sugar gel or with sprinkles. Some home bakers recommend using a "dense" cake like pound cake because it holds better than the lighter , more crumbly cakes. It's up to you with what kind of cake to use..Any ice cream cake can be served with chocolate or salted caramel sauce.
An ice cream cake adds so much to a summer party. Making one and customizing it is a real treat because it's full of favorite flavors.It's a nice way to welcome a warm summer night.
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