Have figured out (finally) how to make decent ice cream and would now like to experiment with funky flavours. Just wondering if anyone has tips for the amount of liquid/semi-liquid extras I can add without messing with the texture too much?
Ice cream!!! Nigella Lawson and Ina Garten both have some great custard based recipes.
If she doesn't have an ice cream maker, go for the lemon curd or mayo options (Nigella has fool-proof recipes for both of those too).
Happy cooking!
Cocktails! There are a whole slew of vintage-style recipes known variously as the Mae West, Jungle Fire, and who knows what all else made with variations on the theme of brandy, egg yolk, sugar, pinch of cayenne - shake and serve up. Tastes like a delicious, alcoholic, drinkable custard.
Lidia Bastianich's Rich Man's Pasta/ Golden Pasta recipe. I can't remember the recipe word for word, but I think it calls for 9 egg yolks, small amounts of olive oil and water, and enough sifted flour to make a dough. Knead, roll, cut, cook, and serve.
As a teenager I used egg yolks as a facial masque. Don't laugh, but I read the suggestion in Dear Abby. It worked well on teenage skin problems. I think it has to do with the high vitamin A content.
Question to all: Once you've frozen egg yolks, are there things you can no longer make with them?
brooke29, many thanks, i think i'll have to try doing it this week since i have a roast chicken and some homemade challah, just begging to be made into sandwiches.
Oooh, do the Zabaglione!
Great with mixed berries or on top of a coffee drink,
you know like an Italian Coffee: half ounce of Frangelico,
half ounce of Amaretto, hot coffee, topped with zabaglione.
Sounds like you should have a dinner party.
Lemon curd--it can be frozen. Use it for trifle and as a cake filling later.
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: