ALE SHERBET

ALE SHERBET


1/2 cup water
1 1/4 cups sugar
4 egg whites
1/8 teaspoon salt
1 quart ginger ale
1/2 cup orange juice
1/2 cup lemon juice

In a sauce pan, combine 1 cup of sugar and 1/2 cup water and bring to a boil. Cook until syrup reaches 234*F on a candy thermometer.

Beat egg whites until stiff but not dry. Add salt and remaining sugar.

Pour hot syrup slowly over beaten egg whites beating with electric mixer constantly. Continue beating until mixture is almost cool; add remaining ingredients.

Pour into a plastic snap-top bowl and freeze until firm. Scoop into serving dishes.

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Bon Appétit September 2009 by chef Kyle Caporicci From Candybar in San Francisco, CA
Makes 6 servings

Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

Pear sorbet:
3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

Sake granita:
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin

Asian pear and grapefruit salad:
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)

Special equipment: Ice cream maker

For pear sorbet: Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.

Process pear mixture in ice cream maker according to manufacturer' s instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.

For sake granita: Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

For asian pear and grapefruit salad: Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.

Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.

Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.

Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

4 Sins Dessert

4 Sins Dessert *
Recipe By :Patti Anderson
Serving Size : 16

-----1ST LAYER-----
24 Oreo's -- crushed
1/4 c Butter -- melted

-----2ND LAYER-----
1/2 gal Ice cream -- softened

-----3RD LAYER-----
1 can Sweetened condensed milk
1/2 c Butter -- softened
16 oz Chocolate syrup
1 tsp Vanilla

-----4TH LAYER-----
8 oz Cool Whip
1 c Pecans -- chopped

Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter. Combine in saucepan and bring to a boil. Simmer 5 minutes. Add vanilla. Pour on top of ice cream.

Freeze 30 minutes. Spread Cool Whip over top. Sprinkle with chopped pecans.

About 30 minutes before serving, place in refrigerator to help ease in serving.

Recipe from Sallie Kratz

Ice Cream Snowball Pie

Ice Cream Snowball Pie
Yield 1 pie

2 (4 ounce) bars German sweet chocolate
3 tablespoons butter, melted
2 cups crisp rice cereal
2 tablespoons butter
1 pint vanilla ice cream
1 pint mint chocolate chip ice cream
1 pint strawberry ice cream

Directions

1.. Lightly grease a 9-inch pie pan. Set aside.

2.. Coarsely chop chocolate. Set aside 1/4 of it.

3.. To Make Crust: Place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. Melt over low heat, stirring frequently, until smooth.

4.. Place crisp rice cereal in a medium mixing bowl. Pour chocolate mixture over cereal, and stir gently to coat. Using the back of a spoon, press mixture onto bottom and sides of greased pie pan. Place crust in freezer just until firm, about 5 to 10 minutes.

5.. To Make Chocolate Topping: Place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. Melt over low heat, stirring frequently, until smooth. Cool slightly.

6.. Remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. Drizzle chocolate mixture over top and serve immediately.

COFFEE SHAKE

COFFEE SHAKE

1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)

Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth. Enjoy.

Mud Pies Recipe

“I had seen recipes that used premade individual pie crusts and ice cream, and then one day just made up this combination. I love that it doesn’t require any baking.” Cassie Conrad - Prescott Valley, AZ

Mud Pies Recipe
4 Servings

2/3 cup chocolate hazelnut spread
4 individual graham cracker tart shells
1 pint coffee ice cream
Whipped cream and chocolate-covered coffee beans

Directions
Spoon hazelnut spread into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans. Yield: 4 servings.

Mud Pies published in Simple & Delicious November/December 2009, p23

Beth Layman :)