Another cooler for hot stuff 'Piskies

Ah, ice cream in July. Does anyone remember taking turns cranking an old-fashioned churn during picnics? Maybe you still have one in the basement - but these two recipes are a little easier on the arm if you don't have a team of kids to help you out. If you make the second traditional recipe, try making little ice cream sandwiches with ginger snaps. Trader Joe's and Anna's are good choices, as they are spicy enough to stand up to the tart lemon.

Yep, two recipes in a row is a little lame, but Lynn's feeling mellow and Fred is taking a wee vacation. It's Sunday. It's hot outside. And it seemed better than making up Lambeth rumors.

Lynne Rossetto Kasper's Stirred Lemon Ice Cream

No special equipment equipment needed!

6 tablespoons fresh lemon juice (about 3 lemons)
4 teaspoons grated lemon zest (use only the colored part of the rind)
1/4 teaspoon salt
2 cups sugar
4 cups heavy cream (if possible organic and not ultra pasteurized)

In a shallow plastic container with a lid, stir together the lemon juice, zest, salt, and sugar. Gradually stir in the cream until mixture is smooth. Taste for sweet-tart contrast; it should be on the sharp side since freezing mutes flavors, so adjust the balance of lemon juice or sugar balance as needed.

Cover and freeze about an hour. When rim of the ice cream freezes, stir it into the center of the cream. Repeat two to three times, waiting about an hour between checks. The final result should be a frozen, yet creamy consistency. (To do ahead: let the ice cream freeze solid, break it up and refreeze, stirring every 30 minutes for an hour or so.

"Classic" Lemon Ice Cream

A little more time-consuming, but worth it if you have an ice cream maker.

1 tablespoon freshly grated lemon zest
1/2 cup fresh lemon juice
1 cup sugar
3 large eggs
2 cups half-and-half (or 1 cup whole milk and 1 cup heavy cream)
1/2 teaspoon vanilla

In a saucepan whisk together the zest, the lemon juice, sugar, and the eggs. Whisk in 1 cup of the half-and-half and the vanilla; cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Strain the custard through a fine sieve into a bowl, pressing hard on the zest. Cover with plastic wrap or waxed paper - pressed directly onto the custard - and chill in refrigerator. Whisk in the remaining 1 cup half-and-half and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.

Baby, it's hot outside

It's a balmy 90 degrees F. at 10:00 pm here in Washington, DC. Our bishops are in spiritual retreat, driving the press corps to distraction because they aren't acting like delegates at a political convention. Somehow something cool and caffeine-free seems in order, so yep - a recipe. I posted this a while back at Fr. Jakes, and it is courtesy of the cool and elegant Barefoot Contessa, Ina Garten.

Ina Garten's Iced Tea Refresher
4 Celestial Seasonings Lemon Zinger tea bags
4 Celestial Seasonings Red Zinger tea bags
4 cups pure apple juice (such as Martinelli's Gold Label)
4 cups boiling water

Steep the 8 tea bags in the boiling water for about 10-12 minutes.
Discard the tea bags, stir in the apple juice and refrigerate until ice cold. Serve over ice.

American Pie

When in doubt - post a recipe, and think chocolate. I believe credit goes to Southern Living magazine for this version. You can't go wrong a pie recipe from the steel magnolias - this one has a traditional pudding-style filling.

Old-Fashioned Chocolate Cream Pie

3/4 cup sugar
1/4 cup cocoa (Dutch-process preferred)
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1-1/2 tablespoons butter (real butter, please)
1-1/2 teaspoons pure vanilla extract

1 baked 9-inch pastry shell

3/4 cup whipping cream
1-2 tablespoons sugar (to taste)
1/2 teaspoon pure vanilla extract

Combine sugar, cornstarch, cocoa and salt in a heavy saucepan; stir well. Combine egg yolks and milk and gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil one minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour custard into pie shell. Cover custard with waxed paper (press directly onto mixture). Cool 30 minutes at room temperature then chill overnight.

Beat whipping cream, sugar and vanilla until soft peaks form - spread over chilled pie filling.

(Corrected to omit bananas in original post - don't ask!)

I recall a couple of friends who live south of the U.S. and north of the "Cone" wanted some decent instructions on making a pie crust. I think I have found a decent series of videos about the process: Secrets of Great Pie Crusts. Your host is a Southern woman , so she includes hints on how to deal with your local humidity and heat. You will need some simple tools and equipment, but the process is shown without using a food processor (unlike many of the "gourmet" food site video selections).

Sal-sa!

Start your morning with a smile. A little food, a little music, and a little heat.

Start the music...



...and check out this interesting recipe from the good folks at America's Test Kitchen (nope, haven't tried it).

Pineapple and Cucumber Salsa with Mint

1/2 large pineapple, peeled, cored, and cut into 1/4-inch dice (about 2 cups)
1/2 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
1 small shallot, minced (about 2 tablespoons)
1 medium Serrano chile, seeds and ribs removed, then minced (about 2 tablespoons)
2 tablespoons chopped fresh mint leaves
1/2 teaspoon grated fresh ginger
1 - 2 tablespoons lime juice (from 1 lime)
Table salt
Sugar

In medium bowl, toss together pineapple, cucumber, shallot, chile, mint, ginger, 1 tablespoon lime juice, and 1/2 teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar as needed if pineapple is tart; serve. Makes about 3 cups salsa. Reportedly good with grilled fish, chicken and lamb.
Friendly reminder: wear disposable gloves when you work with that Serrano chile, toss those gloves and wash your hands well before you touch anything (face, clothing, utensils, people, pets, Focas...)
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It certainly looks more interesting than cucumber tea sandwiches. The recipe, not the video. Okay, the video as well.