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Archive | May 27th, 2010

Weekend Calendar: Celebrations, Specials and Fine Eats

Weekend Calendar: Celebrations, Specials and Fine Eats

“Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don’t expect ever to encounter either one.”                           — William Least Heat Moon, Blue Highways

Tost BistroBar, Ladie’s ‘Only’ Night Out, Thursdays

A night out for women at Tost BistroBar tonight, 6 p.m. to late night. Enjoy drink specials all evening on Thursdays,  $4 martinis, shots, wine and Champagne cocktails. DJ entertainment by Seven. Pampering by Folawn Day Spa from 6:30-8:30 p.m.  Shades of Love, 10 p.m. – midnight. Tost BistroBar is at 14415 Blanco Road, one block south of Bitters Road. (210) 408-2670.

Summer wine tasting series in Gruene

Every Thursday through July 15, 5-8 p.m., enjoy wine tastings in the garden at The Grapevine in Gruene. Tonight, sample wines from Three Dudes Winery, then head over to Gruene Hall for a free show by Jason Eady, until 11 p.m.  www.grapevineingruene.com

Crumpets celebrates 30th anniversary with prix fixe dinner

Crumpets, at 3920 Harry Wurzbach Road, invites you to come and celebrate their 30th year in San Antonio.  A special prix fixe meal will include an appetizer, house salad, main course with vegetables and dessert. The entrée choices are a Grilled Veal Chop, Rack of Lamb Provençal, Fresh Tuna Steak with Lemon Butter, Beef Tenderloin or Fresh, Wild-caught Salmon, charbroiled. 30$ per person plus tax. No coupons or discounts may apply. For reservations call (210) 821-5600.

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Summer Means Peach Ice Cream

Summer Means Peach Ice Cream

When I was growing up, my family would make ice cream the old-fashioned way, with me freezing my tail as I sat on the ice cream maker while my parents and sisters would take turns cranking the handle. The flavor was always the same: peach. It was— and is—my dad’s favorite. It’s become one of mine, too, as the years have past and I have gotten my hands on fresh peaches, especially those from Fredericksburg.

I now have an electric ice cream maker that spins up a quart in about 20 minutes. And Fresh Peach Ice Cream is a perfect treat. Gild the lily some and put a scoop of this on top of a peach-blackberry cobbler or a strawberry-peach pie.

Fresh Peach Ice Cream

2 cups peeled and finely chopped ripe peaches
1/2 cup sugar, divided use
1/4 cup light corn syrup
1 1/2 cups half-and-half
1 cup heavy cream, divided use
4 egg yolks
1/2 teaspoon vanilla or hazelnut extract

Place the peaches in a large, heavy saucepan, Add 1/4 cup of the sugar and the corn syrup and place over medium heat. Stir until the sugar melts and the peaches are heated through, about 4 minutes. Pour into a large bowl and set aside. Add the half-and-half and 1/2 cup of the cream to the same saucepan. Bring to a simmer over medium-high heat. Remove from the heat.

In a metal bowl, whisk together the egg yolks and the remaining sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 5 minutes; do not allow to boil.

Pour the custard through a medium-mesh sieve into the peach mixture. Transfer three-fourths of the peach mixture to a food processor fitted with the metal blade or to a blender and purée until smooth. Pour the purée back into the remaining peach mixture. Add the vanilla and remaining 1/2 cup of cream and whisk to blend. Refrigerate until cold, about 1 hour.

Transfer the peach mixture to an ice cream maker and process according to the manufacturer’s instructions. Transfer the ice cream to a container; cover and freeze until firm, at least 4 hours or for up to 3 days.

Makes about 5 cups.

From “Williams-Sonoma Kitchen Library: Ice Creams & Sorbets”

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Ask a Foodie: What’s the Best Way to Freeze Peaches?

Ask a Foodie: What’s the Best Way to Freeze Peaches?

If you’re going to take advantage of the bounteous crop of Texas Hill Country peaches this season, but don’t want to can them all, freeze them instead. Peaches frozen this way will taste just like fresh, say the authors.

Here’s how, from Taste of Home magazine:

1. Use whole, unblemished completely ripe peaches.

Freeze peaches whole to keep their flavor and freshness.

2. Arrange whole peaches on a cookie sheet and place in freezer (they did not wash them first).

3. After peaches have frozen solid, place them in a plastic bag.

4. When you are ready to use, removed the desired number of peaches from the bag, run cold water over frozen peach and slip off the skin.

5. Microwave for 10 to 15 seconds.

6. Slice peaches to use as you desire for cereal toppings, pies or cobbler, ice cream, or simply slice them, add a little sugar if needed and enjoy.

From: Taste of Home

Recipe for Peach Ice Cream

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