Sorry no post tonight.

A friend told me that she caught a virus while checking for recipes on The Culinary Creative, possibly from an embedded link. So I am reporting it and will try to get it straightened up as soon as possible. Until you get a notice from me, I recommend not using TCC. I will send out a notice once I have gotten cleared up.

Apologize for any inconvenience and will be back in touch soon.

K2

Strawberry Mint Tea Ice Cream

 

Since in theory it's spring, though we in NC are still waiting for Mother Nature to put that into practice, I thought I'd do something seasonal and nothing says spring like the sweet taste of strawberries. 

Wanted to try out something new so dusted off the old ice cream maker and whipped up this frozen treat for you to try.  It's light and fruity and refreshing too.

Strawberry Mint Tea Ice Cream

3 cups heavy cream
1 cup half & half
3-4 mint tea bags
2 tsp. vanilla
1/4 cup sugar
2 cups chopped strawberries

Mix heavy cream and half & half together in a pitcher.  Add 3-4 mint tea bags, cover and steep in refrigerator for 4-5 hours, depending on how minty you want your cream to be.

Once it's ready, remove and strain tea bags.  Add vanilla and sugar and mix until sugar is dissolved.

Using an ice cream maker, start the machine as instructed and pour in mixture.  Allow to spin for 10-15 minutes.

In a small bowl, crush the strawberry pieces into a chunky paste.  If necessary, add sugar to sweet the berries (but only if they aren't already). 

 

 

Pour the strawberries into the machine and spin until ice cream forms.

If your ice cream doesn't set all the way, remove to freezer.  I would recommend pouring it into a metal cake pan for maximum efficient freezing.

Once it hardens up, it is ready to serve with your favorite toppings or pop into a cone and enjoy!

Espresso Chocolate Cheesecake Bites

Here's a little bite-sized chocolate treat.  Goes great with coffee or tea or just whatever you happen to be drinking.

Espresso Chocolate Cheesecake Bites

1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup sugar
1 tsp. vanilla
1/3 cup cocoa powder
2 tbsp. flour
3 tsp. instant espresso
1 tsp. hot water
1/2 cup honey graham cracker crumbs
2 tbsp. butter, melted

Beat cream cheese until light and fluffy.

Add in eggs, sugar, and vanilla.  Blend until smooth (or mostly smooth) and creamy.

In a small bowl, blend together cocoa powder and flour.  Add to the cream cheese mixture a bit at a time until well blended.

Dissolve the instant espresso in the hot water and add to the batter.  Blend together.

In another bowl, pour the melted butter into the graham cracker crumbs and mix until the crumbs are moistened through.

Line mini muffin tins with mini muffin cups and press about 1 tsp. of crumb batter into the bottom of each.

Fill each cup to with the espresso-cream cheese mixture.

Bake at 375 degrees for 15 minutes or until batter is set.

Remove from oven and transfer cheesecake bites to a cooling rack.

Once the bites are at room temp, move to a lidded container and refrigerate until cooled through.

NOTES

1/3 cup graham cracker crumbs = 2-1/2 full graham crackers

Makes about 2-1/2 dozen bites.

Good and Good for Everyone: Hershey's

Before I start on tonight's topic, just a quick follow-up to last weekend's post.  According to several of my post-post taste testers, the fun thing about using shredded cooked parsnips is that in consistency and texture it's very similar to shredded coconut.  It's moist and chewy, but without the super sweetness of coconut, so if you know someone who has a tree nut allergy or just doesn't like coconut, cooked shredded parsnips is a viable alternative. 

HERSHEY'S

So, chocolate...who doesn't know the name Hershey's, or better yet, who hasn't enjoyed one of their myriad of delicious products?  Have always been a fan, but after Mom and Dad's last trip to Hershey, PA, they shared some info that made me an even bigger one.

Did you know that Milton S. Hershey actually had little to no schooling?  Did you know he started out by making carmel candies?  Did you know that he didn't find success until his 40s?  Did you know there's a Milton Hershey School in Pennsylvania?

The history of Hershey's is a fascinating one (which you can find it in more detail at www.hersheys.com).  It's founder Milton S. Hershey (1857-1945) was from a Mennonite family in Pennsylanvia but moved around a great deal as a child as his father attempted (unsuccessfully) several different ventures to support his family.  His mother did not emphasize book learning, as it had proven to do his father no good, so Milton's success came without what he considered the benefit of a good education.

Like his father he attempted several ventures before finding some small success with making caramel candy which he learned as an apprentice to a candy and ice cream maker named Joe Royer in Lancaster.  His first exposure to the world of chocolate-making came during his trip to the 1893 World's Columbian Exposition in Chicago where he was enthralled with a set of German chocolate-making machinery.  He bought the equipment and had it installed in Lancaster where he started making his own chocolate.  In 1900, the first Hershey's chocolate bars hit the market and the rest is delicious history.

But chocolate was not Milton's only legacy.  In 1909, he and his wife, Catherine, founded the Hershey Industrial School.  Being childless themselves, they used a portion of their wealth to establish a school where young orphaned boys could come not only to live and be cared for, but to receive a sound education and training in several trades and occupations so that the children would be able to earn a livelihood when they left the school.

In 1918, three years after the early death of his wife, Milton made the school the principal recipient of the bulk of his fortune in order to provide for its perpetual continuation.  In 1951, six years after his own death, the name of the school was changed to the Milton Hershey School.  In 1968, the first non-white male student was enrolled and in 1976, the first female student was enrolled.  Today the school still exists, providing education and training for boys and girls, pre-kindergarten through grade 12, from families of low income and social need.  Students attend for free and receive housing, education, clothing, meals and as well as medical and religious services.

This is just a little didyaknow but do know there's more to the story of Milton Hershey's, a tale of good taste and great deeds.  I hope I have intrigued you enough to read more about it or at least realize that when you enjoy your Hershey product, behind every tasty bite there's a story of an enterprising man who left the world a little sweeter for everyone.

Hershey's In A Nutshell Product History

1900   Introduction of the Hershey's Chocolate Bar
1907   Introduction of Hershey's Kisses
1908   Introduction of Hershey's Milk Chocolate with Almonds
1925   Introduction of Hershey's Mr. Goodbar
1926   Introduction of Hershey's Syrup
1938   Introduction of Hershey's Krackel
1939   Introduction of Hershey's Miniatures
1971   Introduction of Hershey's Special Dark  
1989   Introduction of Hershey's Symphony bars
1994   Introduction of Hershey's Cookies'n'Creme

Parsnip-Almond Chocolates

 

Okay, so who's an evil culinary genius...ah, that would be me.  You may be cringing a bit at the idea of parsnip-almond chocolates, but SUCCESS!  I think they are delish! 

Parsnip-Almond Chocolates

3/4 cup grated parboiled parsnips
1/2 cup almond slices, food processed fine
2 tsp. sweetened condensed milk
3/4 cup dark chocolate, melted

Cook a parsnip until fork tender.  I cut a large parsnip into large pieces and cooked them on high for 4-5 minutes.

Once the parsnips are cooked, allow to cool to room temperature before grating. 

I used almond slices instead of whole almonds to process because it took less time and I was able to get them into smaller pieces quicker since they were already sliced.

In a bowl, mix together the grated parsnips, almond crumbs, and condensed milk.  Once mixed, chill the mixture until ready to roll.

In a small pan over low heat, melt your chocolate pieces.

Remove mixture from fridge and roll into 1" balls.  Put back in the fridge to firm up.

Dip the balls in the chocolate, coating them thoroughly and set on a piece of waxed paper.

Once all the balls are coated, put back in the fridge and allow the chocolate to set.

Remove from fridge and impress yourself, wow your friends, and the blow the minds of total strangers. :D

Another Non-Post Post (aka "What Is She Doing Now?")

 

So that I can focus on bringing you a really spectacular post on Sunday (parsnips, chocolate, that's all I'm going to tell you -- and don't make a squinchy face, you know it's going to be fabulous), I wanted to use tonight's post to let you know about a little change I'm making at TCC.

Same Bat Channel, Same-ish Bat Time

In March I am starting a new job that I am very excited about.  I will still be doing events but on a much larger, wider scale than previously.  Only thing is that new job = lots of travel = less time in the kitchen as I get acclimated to my new gig and all that it entails.

NOT to worry though!  I am not about to cut you loose and leave you to your own devices.  I'm having way too much fun coming up with fun foods to share (did I mention parsnips and chocolate? watch for it, it will be sweeping the nation), but in order to make the transition manageable for the foreseeable future I will only be posting on Sundays, starting this weekend.

I figure, though, if time permits I will try to slip in the occasional Wednesday bonus post (say it with me -- WooHoo!), especially since I will be traveling not only to different states but the occasional different country.  The world is full of great food inspirations and I plan to continue to share those with you.

So please bear with me as I make this change and stay tuned for more interesting and exciting posts (parsnips, chocolate, spread the word).  

As always, thank you SO VERY MUCH for reading along.

Bon appetite!
K2

Parsnips Frites

 

Success!  French-fried parsnips got a two forks up on the yummy new food scale.  I guess I had never noticed before since I've not done a lot with parsnips on their own, that they do sweeten up when cooked, which is why I chose to offset the sweetness with a sprinkling of chili powder and salt when they were done.  Mmm Mmm Mmm...

PARSNIPS FRITES
aka French-fried parsnips

parsnips, peeled and julienned large
canola (or vegetable) oil
chili powder
salt

You want to cut your parsnips into thick "French fry" length pieces.

You can do them thinner, but they may not hold up so well in the next step.

Place your parsnip fries in a large pot filled with water.  Bring to a boil and cook until parsnips are just fork-tender.

You want them parboiled so that they will cook faster once you fry them.  FYI, this photo was after I had already removed the bulk of them which is why it looks kind of dreggy.

Once parboiled, drain and complete dry your parsnip fries.

I put a towel underneath the paper towel to help pull away extra moisture without leaving little fuzzies on your fries.  You don't want any water on them when you put them in the oil or it could cause excessive popping and spattering of the oil.

In a deep pot, bring 1 to 1-1/2" of canola (or vegetable) oil to full heat over high setting.  Test the heat by carefully tossing in a parsnip fry.  You want it to bubble up as soon as it hits the heat.

By using a deep pot, you cut back on the spatter when cooking the parsnips.  If you don't have a deep pot, then using a screen to cover your pan will work too.

Once the oil is ready, cook the parsnip fries in batches until a deep golden brown.

Was busy cooking and forgot to take shot of batches in pot, sorry about that.

Once they are the color you want, using a slotted spoon or ladle, drain fries on a rack and sprinkle with chili powder and salt to your own taste.

Special for Mom and Dad, I cooked up some pepper-rubbed filet mignon for them to eat with their Parsnips Frites (because it seemed like the fancy thing to do if I was going to give the parsnips such a fancy name).  The sweetness of the fried parsnips made a nice complement to the spicy taste of the pepper rub.

NOTE

I used two large parsnips and the produced enough fries for all three of us to have decent portion of them.

I ended up using vegetable oil because I was out of canola.  They took a little longer to fry up than they would with canola, but the end result was the same.