Sunday, October 19, 2008

Alice Medrich's 'Heavenly Honey Ice Cream' Take #1

Eat Local Challenge Day 19
(Read What & Why I am Doing This Here)


 
I don't know about you, but I try and write notes in my recipe books. That way I can easily keep track of what worked, what didn't, what adjustments I made along the way and how I felt about the results. This weekend my sore tongue was yearning for some cooling ice cream. By chance, I just happened to open up local cookbook author Alice Medrich's Pure Desserts on a page entitled 'Heavenly Honey Ice Cream' which could be made with all-local ingredients* I already had to hand. Here are the notes I made in the margin: made this 10|18|08 using Straus whole milk and heavy whipping cream & Marshall's sage honey. v. easy to make. Find that Straus leaves a buttery coating on the tongue & would like to try perhaps with Clover next time. Also probably find a more flavorsome honey (I bought the sage one specifically to be a sugar substitute so its honey flavour is on the light side). This ice cream is insanely creamy & quite sweet. I ignored the 2 1/4 cups of cream & just used 1 pint = about 2 cups: For practicality's sake. This ice cream very soft and easily scoopable. [*except salt.]

Breakfast Day 19
'Heavenly Honey Ice Cream' made with Milk & Cream [source: Straus] and Sage Honey [Source: Marshall's] Salt

Lunch Day 19
Homemade Cheese Burgers: Skirt Steak [source: Prather], Variation #1 Cheese [source: Andante] Tomato ketchup [source: June Taylor]. Pain de Mie Burger Buns [source: Acme] Salt & Pepper

Dinner Day 19
Filled, Baked Crepes: Crepes made with home ground whole wheat flour & eggs [source: Eatwell], Milk [source: Straus], Filling made from Early Girl Tomatoes [source: Dirty Girl], Sungold tomatoes [source: Tairwa Knoll], Basil [source: Four Sisters], Topping made from Creme Fraiche [source: Cow Girl], Parsley [source: Mariquita], tarragon [source: Marin Roots], Mezzo Secco Cheese [source: Vella], Olive Oil [source: Napa Valley Naturals] and Bacon [source: The Fatted Calf] plus Salt & Pepper.

Drinks Day 19
Tap Water, Tea (2 Cups)

 
My margin notes in situ



Code:
100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Californian
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce



PS - The ice cream is really working its magic - from the first taste of it, my burnt tongue started to miraculously heal.

QUESTION OF THE DAY graphic copyright sam breach
?Do You Write in Your Recipe Books Too?


© 2008 Sam Breach
at

6 comments:

  1. Kitt19/10/08 22:43

    Golly, that looks like it was printed in the book originally! Such neat writing.

    I do make notes in cookbooks, and also use the flyleaves to write down recipes from elsewhere.

    I made honey-vanilla goat's milk ice cream earlier this year, and it was awesome. I hadn't thought of trying it with a more distinctively favored honey.

    ReplyDelete
  2. Cali20/10/08 04:29

    Yes, absolutely I mark up my cookbooks! I wouldn't be able to recreate my results if I didn't. If extensive notes are required I write them out on paper and tuck that into the books. All of my favorite cook books are stuffed with messages.

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  3. Anonymous20/10/08 09:39

    mmmm looks heavenly....yes, i make notes but nowhere near as tidy as yours!

    ReplyDelete
  4. Anonymous21/10/08 06:56

    No, for me cookbooks are not a guide, but a good read (for the most part). I have notebook upon notebook with all of my scribbles

    ReplyDelete
  5. Casey21/10/08 08:46

    Absolutely write notes in my cookbooks--I even named my blog for them. And because I've been cooking a long time, the margin notes become great fun to look back upon. My first copy of "Mastering the Art of French Cooking" is heaving seasoned with exclamation points: "Excellent!" "So delicious!!" "Everyone loved this!"
    I'm sure the results actually were very mixed, but I was so excited to be learning to cook.

    ReplyDelete
  6. Anita21/10/08 09:56

    I love that recipe! I always make notes of what I make - although my handwriting is awful so I think I'm defacing my cookbooks, unlike you!

    ReplyDelete

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