French Chocolate Ice Cream
Perfect for beating the summer heat! This ice cream is so rich, so creamy, and so chocolat-ey that it makes you forget your worries.
French Chocolate Ice Cream
This takes a little time – and an ice cream churn – but oh, is it so worth it.
2 teaspoons vanilla flavoring
2 cups milk
6 egg yolks
1 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon salt
6 squares unsweetened chocolate
3 cups heavy cream
Heat milk in small saucepan just until bubbles begin to appear around edge of pan.
Beat egg yolks in large bowl with sugar, cornstarch and salt.
Slowly add hot milk into egg yolk mixture, stirring constantly.
Return all to saucepan and heat slowly , stirring constantly, over medium heat until mixture thickens and just comes to a boil.
Remove from heat and add two teaspoons vanilla and chocolate squares, and continue stirring until the chocolate is melted.
Stir in cream.
Cool completely.
Strain into a four quart freezer can of ice cream maker.
Freeze according to manufacturers directions. Serve immediately, or spoon into freezer container and place in freezer. This won’t last long – it is SO good!
Note:
One time I was making this ice cream for guests. My small son, who loved this ice cream, kept asking if it was cool enough to churn yet. I told him one thing: Don’t touch the ice cream container.
He couldn’t help it. He had to see if it was cool enough to churn. Unfortunately, the refrigerator-slick canister slid through his hands, and as he struggled to catch it, he somehow hit it up, and put some spin on it. As I prepared to welcome guests, the gooey, thick, chocolate mixture twirled up, up and out of the canister, spinning ALL OVER THE KITCHEN and all over my small son.
He looked so horrified as he stood there, rooted to the floor, covered by his chocolaty guilt. He looked at me with terror in his eyes. He had disobeyed, and he feared the consequences.
I struggled really really hard not to laugh, and I looked at him very crossly and told him he had to stand there, covered with chocolate, until I had cleaned up the rest of the mess. Then I cleaned him up, and started another batch of the mixture. Just in time, I popped him into the bathtub as the guests arrived. The mixture was cool enough by the time I served dinner, and churned as we ate. It was ready just in time for dessert.
To this day, I think of my son with a big grin every time I see this recipe.
Autumn Plum Torte
We are watching the farmer’s markets for the first of the Italian plums, those elongated plums that show up around this time of the year. We are getting eager for Pflaumekuchen, or Autumn Plum Torte.
It’s really more like a pie. And I hate to tell you how easy it is to make.
This is my mother’s recipe:
Autumn Plum Torte (Pflaumekuchen)
1/4 Cup Butter
1 T Sugar
1/4 t. salt
2 eggs
1 c sifted flour
10 – 12 purple prune plums
1 c sugar
1 T Flour
Dash nutmeg and cinnamon
1/2 cup half and half
1. Cream butter and sugar, add salt and 1 egg yolk. Blend well, add 1 cup flour, mix well.
2. Press mix into bottom of greased 8” pie pan.
3. Cut plums in half or quarters; place cut side up on top of mix. It is pretty if you make a kind of circular pattern out from the center.
4. Combine sugar, 1 T flour and spices. Sprinkle over plums.
5. Beat 1 egg and 1 white, add half and half, pour over top.
6. Bake at 425 for ten minutes, then turn down to 350 for 40 – 45 minutes, until custard sets and plums are cooked.
The smell as it is cooking is divine. You can serve it in wedges, warm or cold.
You can also double this, and make it in a 9 x 14 pan, to serve to larger groups. It goes FAST!
Big Diamond’s Orange Tea Slush
Orange Tea Slush 
My sister sent me this recipe, which was a big hit in the expatriate community of Amman, Jordan when we lived there.
Boil together for 10 minutes:
7 cups water
2 cups sugar
Bring 2 cups water to boil, add
4 tea bags – leave for 15 minutes, then remove tea bags and let cool.
1 12 oz an orange juice concentrate
1 12 oz can lemonade concentrate
2 cups brandy, gin, bourbon or vodka
Combine juices, sugar water and tea water. Add liquor. Freeze in gallon container.
7-Up or white soda
To serve: Scoop glass half full of slush mixture, fill with 7 Up or white soda. Garnish with orange, cherry, lemon or pineapple slice, if desired.
My preference is the bourbon. This is perfect for hot summer nights, but we don’t serve this in Kuwait, where alcohol is forbidden.
World Class Guacamole
The co-ops and stores in Kuwait are full of beautiful avocados right now. Chose ones that are already a little soft and buy two or three – or more! This dip goes FAST.
Cut the avocados in half, scoop out pulp (save the seed to put in dip until you serve it, I don’t know why but it helps keep the avocados from turning dark) and mash the pulp in a bowl.
Chop two or three cloves of garlic very finely and toss in with pulp.
Chop half an onion, very finely, and toss in.
Chop cilantro, very finely, maybe 3 – 4 Tablespoons, and toss into pulp.
Chop up one tomato, and toss into avocodo mix.
Add fresh squeezed lemon juice from one half lemon.
Add 1/2 teaspoon salt. Stir everything together – Taste – is there enough salt?
Some people put mayonnaise in guacamole. *shudders at the very thought* If your avocados are of the right ripeness, once you add the tomato and the lemon juice, you won’t need any more moisture – the guacamole will be perfect.
Serve with tortilla chips, the corn kind, not the flavored kind. The combination is perfect for a hot Kuwaiti summer’s day.
The serving/mixing stone in the photo is called Molcajete.)
Appetizer Puffs
These little bite sized morsels are just cream puffs made small. When you take them out of the oven, you cut the tops off as soon as you can touch them, and pull out the dough pieces inside. When cool, and just before serving, you fill them with savory mixtures:
• grated Gouda cheese mixed with port wine and a little cream cheese
• chopped shrimp mixed with a little chopped celery and mayonnaise
• chopped ham and a tiny bit of mustard and mayonnaise
• crabmeat with a tiny bit of mayonnaise
• chopped up crisp bacon with a little horseradish and mayonnaise
• grated cheddar with finely chopped pimentos and a little mayonnaise
• chopped clams with sour cream
• Chopped and drained tomato, with tiny mozzarella and chopped basil
• Kuwait: flaked, cooked hammour w/tiny bit of sour cream and a little bit of “Kuwaiti spices”
• flaked, cooked tuna with a little aioli mayonnaise and cilantro
. . . . . use your own favorite combinations!
1 cup water
1/2 cup butter
1 cup flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to strong rolling boil. Stir in flour, stir vigorously over low heat about one minute or until mixture forms a ball. (You’ll know it when you see it.)
Remove from heat, beat in eggs, one at a time, continue beating and beating until smooth. Drop dough by tiny spoonfulls 2” apart onto UNGREASED baking sheet. Bake 35 – 40 minutes or until puffed and golden. Cool away from drafts. Cut off tops, pull out filaments of dough.
Fill just before serving so they don’t get soggy. Remember to put the top back on! These are easy to make, easy to serve and even fun to make with children.
Additional options: You can also make these sweet, filling with Creme Chantilly (whip up cream, add a little SIFTED [yes, it matters] powdered sugar and a little vanilla) and still serve by fingers, or you can pour a little chocolate sauce over the top and serve in a bunch of three or four on a plate as profiteroles. The blessing of these puffs is their versatility!
Photo from all recipes.com
No Credit
I discovered this site had linked to my Black Magic Chocolate Cake recipe. When I went there, they have published my recipe, but didn’t credit me, my blog, didn’t give any credit for having snatched the entry from my blog, word for word.
I tried to leave a comment, but you have to be signed in, and there was no where to sign in. I am SO totally annoyed.
Black Magic Chocolate Cake
No, no, no sorcery involved in making this chocolate cake, althought you might think so when you taste it – it’s so good! The magic in this cake is using a lot of cocoa powder (not cocoa mix, which has milk and sugar added – cocoa powder, which is all chocolate) and some very strong coffee to boost the intensity of the flavor. Everything you need is available here in Kuwait.
This is the very best chocolate cake I have ever tasted. The batter seems thin when you make it up but it cooks to a very moist chocolate cake with a fine crumb. And best of all – it’s EASY!
1 3/4 cup all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (secret ingredient!)
2 cups buttermilk or sour milk (In a pinch, 1 Tablespoon lemon juice plus milk to equal 1 cup, let stand 10 minutes)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Combine dry ingredients in large mixer bowl. Add remaining ingredients – beat at medium speed 2 minutes. Batter will be thin. Pour into greased 9 x 13 pan and bake at 350 degrees (180 degrees Celcius) for 35 – 40 minutes. Cool completely and frost.
Black Magic Chocolate Icing
(makes about two cups)
1 stick butter, softened
2 2/3 cups powdered sugar
3/4 cup Hershey’s cocoa
1 teaspoon vanilla
1/4 t. salt
milk
Cream all together until smooth.To thin, use just a little milk at a time until you have the right consistency.
HINT: After you grease the baking pan, use cocoa instead of flour to sprinkle in pan, and shake really good until it adheres to the butter or Crisco you greased the pan with. This helps the whole cake release without those pesky stuck spots.
Artichoke Treat
“Where did you find ARTICHOKES?” I asked the man, and I could see him wondering if he needed to back away from this wild-eyed woman who was staring at the big bag in his basket.
Well, they weren’t really very nice artichokes, kind of scrawny, kind of past-the-sell-date look to them, but . . . artichokes. I adore artichokes.
When my husband was invited to the family house for the first time, to have dinner, my mother served artichokes. My husband, to this day, thinks it was a test to see if he knew how to eat them. I just laugh . . . I don’t THINK it was a test. We ate artichokes all the time.
Here is how you fix artichokes:
With a sharp knife you cut off about an inch of the top, which will include a lot of leaves, and the long stem at the bottom. With kitchen scissors, you cut off the sharp points on the remaining leaves.
You fill a pot with water, put the artichokes in, bottom down, and pour a little bit of olive oil right into the center of all their leaves. Add a little salt to the water, bring it to a full boil and then turn down the heat and let them simmer for 45 – 60 minutes. The artichoke is done when you can reach in and pull a leaf off fairly easily.
(Some people say to cook them less, but I hate a tough artichoke).
You can serve the artichoke either as an hors d’oeuvre, where everyone grabs a leaf and dips into something (be sure to provide a bowl for the leaves) or as a first course, where everyone has his/her own artichoke. You can put a variety of dips in the center of the table (melted butter is classic, oil and vinegar dressing is great, and mayonnaise is also classic.)
Eating the artichoke:
You pluck a leaf off the artichoke, holding the tip of the leaf in your hand, and dip it into something delicious, then scrape the “meat” off the base of the artichoke leaf with your teeth.
When the leaves start getting thin and insubstantial, you get a sharp little knife, take all the remaining leaves off, and LIGHTLY scrape off the “choke” at the center of the leaf. I emphasize LIGHTLY because the great bonus of the artichoke is the heart, which is underneath those chokes. Once the chokes and tiny leaves are gone, you can cut the heart into small pieces and dip each one . . . sheer bliss.
For me, an artichoke is an excuse to make up a batch of aioli. Start to finish, last night with the blender it took me ten minutes – and that was spending two or three minutes gathering the ingredients. Here you can find the instructions for making Mayonnaise, Aioli and Rouille using the best olive oil and knowing exactly what healthy ingredients are in it, no preservatives, and it keeps in the refrigerator. It also makes great gifts.
So yummy, so healthy and SO so easy!
Gazpacho
Quick and easy, blender Gazpacho hits the spot as temperatures rise . . .
It’s hitting over 100 degrees fahrenheit in Kuwait this week, and it’s time to make up your first batch of heat-quenching Gazpacho. Not only does it taste good – it has relatively few calories, and lots of vitamins and minerals. It is also very filling for those who are trying to watch their weight.
It was a steamy hot day in Washington DC the first time I saw this made or tasted it, and the heat serves as a condiment, underlining the cool, refreshing, healthy taste of this all-time favorite cold soup. So tasty, and so so EASY!
Beth’s Gazpacho
1 large clove garlic
1 peeled onion
2 cucumbers
2 tomatoes
1/2 large green pepper
1 can condensed consomme
1/4 cup wine vinegar (red vinegar in Kuwait)
1/3 cup olive oil
1/4 teaspoon tabasco
1 teaspoon salt
Fresh, coarsely ground black pepper
2 8 ounce cans of tomato sauce (small packets in Kuwait)
Cut garllic and rub inside of chilled pottery or glass bowl. then crush garlic and put in bowl. Add consomme and tomato sauce. Chop 1/2 onion and 1 tomato and puree in blender with some of tomato – consomme mixture. Pour all into bowl and add other ingredients except vegetables.
(I actually add all the vegetables to the blender and blend to get a thick soup, but I am giving you the original recipe above. I also add some fresh Kuwaiti cilantro – maybe 2 tablespoons)
Chop remaining vegetables as garnish. You can also garnish with some garlic croutons and a dollop of sour cream.
On a hot day, this thick soup can be a meal in itself, with a loaf of French bread or a mezze or two, or you can serve it in smaller portions as an appetizer.
Gazpacho photo courtesy of fotosearch.com.
The Best Tomato Salad
The best tomato salad starts with my friends’ home-garden-grown Kuwaiti tomatoes, little tiny cherry ones, that we cut in half. We mix up some of the best olive oil and balsamic vinegar, we cut some fresh basil leaves from their garden and chop them and throw them in.
Then we add cubes of this:
We grind fresh salt and fresh pepper, add the dressing, and oh! It is almost a meal in itself. Perfect with “sheem” and rice and zucchini. Coffee in the garden, while the nights are still so moderate and pleasant.
If there is someone making fresh mozarella in Kuwait, I haven’t been able to find him/her. This is about as close as I have been able to come. It is horrifyingly expensive, and worth every fil. You find it at the Sultan Center, in the dairy section.
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