Aanokint
Obsidian
- Joined
- Aug 9, 2011
- Location
- Missouri, USA
I know this is very random, but let us share our recipes! Maybe we can find a bunch of recipes that are suitable for the starting family or for college students.
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Cooking Recipes
- Thread starter Aanokint
- Start date
K, here's one!
Beer Ice Cream with Pretzel Crust and Dipping Sauces
Ingredients:
460 grams 35% cream
165 grams sugar
6 egg yolks
400 mL beer
100 grams honey
100ml beer
100 grams pretzels
Directions:
Place sugar and yolks in bowl and 35% cream in pot.
Bring cream to a boil and slowly temper yolk mixture.
Place back on heat and cook to anglaise stage, coating back of spatula.
Cool down immediately in ice bath. Place ice cream mix and beer in a mixer with paddle attachment (a whisk and bowl works, too).
On low speed, gradually add liquid nitrogen ½ cup at a time until mixture is frozen and becomes thick enough to pipe. (Note: If you can't get liquid nitrogen, an ice cream maker will do).
With a plain round piping tip, pipe lines on frozen steel tray.
Leave there until ready to bread ice cream.
For breading, take some honey and small amount of beer and mix until smooth and slightly thicker than water.
Place pretzels in blender and blend until fine, sifting out powder. Place pretzels in bowl.
Take frozen beer ice cream off the tray, one at a time, and dip into honey•beer mixture completely coating it, then placing into bowl of crushed pretzels.
Using your hands, squeeze crushed pretzels into ice cream tightly to ensure it sticks. Place immediately into freezer for 6 hours.
Edit: Here's another!
Pizza Pebbles
Ingredients:
105 grams toast powder
30 grams tomato powder
45 grams parmesan powder
45 grams buttermilk powder
67.5 grams garlic confit oil
Directions:
Mix the toast, tomato, parmesan and buttermilk powder together in a bowl.
Drizzle in the garlic confit oil (see recipe below).
Mix well until it resembles wet sand.
Form into small spheres about the size of a dime in diameter and reserve.
When rolling is complete, place in sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth “pebbles”.
Pour onto a tray, let cool and serve.
Garlic Confit Oil
Ingredients:
285 grams garlic clove, peeled
445 grams grapeseed oil
Directions:
Combine ingredients and heat gently until garlic is tender.
Puree with a pinch of salt.
Beer Ice Cream with Pretzel Crust and Dipping Sauces
Ingredients:
460 grams 35% cream
165 grams sugar
6 egg yolks
400 mL beer
100 grams honey
100ml beer
100 grams pretzels
Directions:
Place sugar and yolks in bowl and 35% cream in pot.
Bring cream to a boil and slowly temper yolk mixture.
Place back on heat and cook to anglaise stage, coating back of spatula.
Cool down immediately in ice bath. Place ice cream mix and beer in a mixer with paddle attachment (a whisk and bowl works, too).
On low speed, gradually add liquid nitrogen ½ cup at a time until mixture is frozen and becomes thick enough to pipe. (Note: If you can't get liquid nitrogen, an ice cream maker will do).
With a plain round piping tip, pipe lines on frozen steel tray.
Leave there until ready to bread ice cream.
For breading, take some honey and small amount of beer and mix until smooth and slightly thicker than water.
Place pretzels in blender and blend until fine, sifting out powder. Place pretzels in bowl.
Take frozen beer ice cream off the tray, one at a time, and dip into honey•beer mixture completely coating it, then placing into bowl of crushed pretzels.
Using your hands, squeeze crushed pretzels into ice cream tightly to ensure it sticks. Place immediately into freezer for 6 hours.
Edit: Here's another!
Pizza Pebbles
Ingredients:
105 grams toast powder
30 grams tomato powder
45 grams parmesan powder
45 grams buttermilk powder
67.5 grams garlic confit oil
Directions:
Mix the toast, tomato, parmesan and buttermilk powder together in a bowl.
Drizzle in the garlic confit oil (see recipe below).
Mix well until it resembles wet sand.
Form into small spheres about the size of a dime in diameter and reserve.
When rolling is complete, place in sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth “pebbles”.
Pour onto a tray, let cool and serve.
Garlic Confit Oil
Ingredients:
285 grams garlic clove, peeled
445 grams grapeseed oil
Directions:
Combine ingredients and heat gently until garlic is tender.
Puree with a pinch of salt.