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Wednesday, August 11, 2010

corn essence

It's time. CORN! Don't make this unless you have use for the kernels. This is a corn 'broth' that makes anything and everything taste good. I would add it to anything that calls for broth. I would even think of adding 1 part essence (cold), 1 part tonic, 1 part gin. Delicious.

Bring 1 quart of water to a boil in a shallow pan.
Add 6 corn cobs.
Add bottoms of cilantro or basil.
Simmer for 30 minutes.
Put liquid in a clean pan and reduce by 50%.

Refrigerate and use within 3 days.

Blueberry Sherbet

Remember, sherbet has 1 "r," not 2. Ok, we got that straight. I've been making quarts of ice cream weekly and this seems to strike the balance between satisfying, lightish, and summery goodness.

Sherbet - Milk - Eggs = Ice Cream

Blueberry Sherbet
shopping = easy
difficulty = medium
expense = medium

3 pints blueberries
3/4 cup sugar
3/4 cup water
1/4 t. kosher salt
3 T. lemon juice
2 t. vodka, (I use dogfish vodka - local ingredients)
2/3 cup heavy cream
(if you are going to buy one organic, high-quality item here, make it the cream)

  1. In a medium saucepan, add blueberries, water, salt, sugar
  2. Using a potato masher, mash mixture carefully, 2 minutes
  3. Bring mixture to simmer.
  4. Simmer 5 minutes
  5. Cover and cool for 1 hour
  6. Press mixture through a strainer into a glass/steel container.
  7. Cool mixture overnight (the remaining blueberry mash is a great fresh jam.)
  8. [Next Day] Whisk cream to soft peaks.
  9. While whisking (or with KitchenAid on low), slowly pour in blueberry mixture.
  10. Whisk for 20-30 seconds - some white streaks is ok.
  11. Turn on ice cream machine and pour in mixture.
  12. Churn for 15-20 minutes (SHERBET SHOULD NOT BE STIFF. THAT WOULD BE TOO FAR.)
  13. Put into pint containers and freeze for 2+ hours