Wednesday, October 31, 2012

Apple Pie Ice Cream
Warning: this is not healthy, this is not from my CSA, this is not quick and easy but it is SO good. It is decadent and such a hit I had to share!  You need an ice cream maker for this one. 
Apple Pie Ice Cream
6 oatmeal cookies, crushed (make your favorite kind)
1 Tbs melted butter, divided
2 large apples, peeled, cored and sliced into bite sized pieces (green apples like granny smith are the best for this)
3 Tbs white sugar
1 tsp ground cinnamon
2 1/2 cups whipping cream
2 cups half and half
1 cup white sugar
2 eggs yolks, beaten
1 tsp vanilla extract
2 tsp ground cinnamon
1/4 cup dulce de leche or caramel ice cream topping
1. Melt butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and chill.
2. Crumble cookies into bite sized pieces
3. Combine cream, half and half, and 1 cup sugar in medium saucepan.  Cook until mixture is hot about 6-8 minutes.  remove 1 cup of warm mixture and add egg yolks.  Stir and than add back to saucepan.  Cook over medium heat about 7-10 minutes until thickened but DO NOT BOIL or eggs will curdle.  When ready should coat back of spoon or about 160 degrees F. Pour into bowl.   Add vanilla 2 teaspoons of cinnamon and blend.  Allow to cool about 15 minutes than transfer to fridge and chill 3-4 hours until very cold.
4. Pour into an ice cream maker and freeze according to manufacturer's instructions
5. Place soft ice cream into container and transfer to freezer.  Freeze about 30 minutes.  If you add mix-ins right after removing machine ice cream may melt while you are mixing and get icy.
6. Mix in cookies and apples.
7. Place back in freezer and freeze another 20 minutes.
8. Now drizzle caramel over top of ice cream.  Using a knife fold in caramel by passing knife back and forth only once.
9. Freeze about 4 hours or longer.  If frozen longer may need to sit about 10 minutes before serving to soften some.
Servings: 8
Yield: Yield 1 quart
Tip my favorite oatmeal cookie recipe is from a website called Once Upon a Chef and I make the Oatmeal Pecan Cookies- yummy!
Sweet and Sour Bok Choy with mushrooms
CSA ingredients: Bok choy
1 tablespoon canola oil
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/4 tsp red garlic chili paste (or more to taste)
1 cup sliced mushrooms (any kind you like baby bella was used above)
3 bok choy greens and stems
Wash bok choy and thinly slice the thick white stems.  Chop the greens and keep the white and green seperate.
Heat oil in large skillet or wok.
Add mushrooms and white part of bok choy.
stir fry about 4-5 minutes until started to soften.
Add hoisin sauce, soy sauce and chili paste. Stir fry one minute.
Add greens and cook 2-3 more minutes until greens start to wilt and get tender.
You can find garlic chili paste and Hoisin sauce in Asian food section.  You can add more chili paste f you like it spicy.   The sweet hoisin and firey chili paste gives this the sweet and sour flavor. 

Fruit Kebobs

This has become my kids favorite snack to bring to events. They know I won't be the mom bringing any junk food when it is our turn for soccer team snack or today's Halloween party- but these simple fruit kabobs are always a big hit.  It is amazing how one marshmallow makes it transform from fruit to a treat! 

All you need is 3-4 kinds of fruit cut into bite sized pieces.  Today I used pinapple, grapes and strawberries but any fruit firm enough to stay on the stick will do.  Melons do well too.  Avoid fruit that will discolor rapidly like banana or apple though. 

Take a kebob stick and layer the fruit with the marshmallow in the middle.

Keep cool until reay to serve.