52 – 100 Ways to Cook with BBQ Sauce
I’m fairly certain we have a barbecue in the yard somewhere. It’s not my barbecue; technically it’s Abbey’s. She has however managed to craftily avoid using it so far, having found willing victims in myself, Callan and Ken.
I am really not much of a BBQ chef. It’s not that I can’t. It’s not that I won’t. I just do not have BBQ in my veins. Not the way Australians or Texans do.
Continue reading Day 314 – Glaze the Lot!
Technically speaking, neither of the mixtures I prepared today qualify to be called ice cream as such.
First experiment was Banana-Froyo, just out of curiosity for how well it’d work. Simply tip a tub of 5AM Vanilla into machine. Let run for 20 minutes. Slice one banana into small pieces. Mix banana in. Let run for another 20 minutes. Done!
This recipe worked out really well, and is very low-effort.
Second experiment was the Elderflower/Lime Sorbet suggestion from the competition. I’m not sure how it worked out yet; sorbets are a little tricky. Create 1l of Elderflower cordial mixture, using about 150-200ml of cordial syrup. Squeeze and strain two limes into the mixture. Put into machine. Let run for about 60 minutes.
Sorbets like this do not set as well as I’d like. At some point the entire contents end up rotating with the paddle, meaning not a lot of mixing is going on. It tends to leave residue of unfrozen mixture.
Still, taste-test of the mixture have proven it has a nice flavour.
I just keep my fingers crossed it sets in the freezer in a fashion that is still scoop-able.
All the recipe suggestions I received sounded delicious in their own way… with maybe one or two illustrious exceptions.
The following two recipes are the winning suggestions though:
- Sin with her Port Poached Pear. Vanilla base, with chunks of poached pear & a thick caramel-consistency port syrup swirled through it.
I’ve never tried a swirl through ice cream so that’ll take some experimentation; I can’t wait to report on how it turns out.
- Peter with his Amaretto Liqueur and Anzac biscuits.
I am proposing a substitution of Bitterkoekjes for the biscuits to add a bit of Dutch interest into the mix.
I want to give all the runners-up something for participating though, so I intend to make the following flavours to gift to those that proposed them (at my earliest convenience, which may take a while between all my other obligations; please be patient!):
- Abbey with her Carrot Cake ice cream, although I’ll have to get a few more details about how that’d exactly work first before I can make it.
- Lauren with her Chocolate, Fruchocs (whatever they are) and a swirl of liqueur. Maybe Brandy? Unless Fruchocs go better with something else.
- Christina with her Watermelon, Lychee, Peach and Mango. This sounds very much like a candidate for a sorbet to me.
- Jonathan with his Nyan Cat Hairball. I haven’t been able to get the suggestion out of my brain since he made it. His other suggestion was more of an in-joke I think.
- Amelia with her Elberberry Flower & Lime. Which once again sounds like a sorbet with such delicate flavours.
- Ken with his Peanut Butter & Honey, or possibly the Pavlova with Passionfruit ripple. I also have to make the Anchovy Ripple, but that’s just a long overdue in-joke, so that can keep till all the others have been made.