Potluck in October was at Mandy's - you know, where the chickens live. The food was all soooo good - and rich, because of the eggs. We paid our respects to the chickens by feeding them yummy kale from the garden afterwards.
Here are the recipes that have come in so far. (I have chosen to not print out the recipes if they came unmodified from a website or this post gets too long!)
By the way, the prize for recipe with the most eggs in it was... a dozen
of those wonderful, dark-yellow eggs from the very chickens in the
front yard.
Pineapple Millefoglie with Maraschino Cherry Sauce (Jen)
Millefoglie - it's the Italian version of a Napoleon, or Mille feuille -
meaning thousand sheets. AKA three layers of puff pastry and two cream
type layers. ~ Jen
Jen cut out the millefeuille into little hearts, which was a great hit with the kids and adults alike. See her
recipe at the Food Network.
Artichoke Feta Quiche (Katie)
Herbed Passover Rolls (Mandy)
FYI,
if you are looking for matzo meal at Coborn's, it is found in the soup
aisle in small boxes that each contain about one cup. - Mandy
Ice Cream: Vanilla - Chocolate Chip Cookie Dough (Mette)
Recipe for ice cream from
The All New Good Housekeeping Cook Book (2001), a favourite of mine.
Recipe for cookie dough (without eggs or leavener): Adapted from
The Perfect Scoop by Dave Lebovitz.
You need an
ice cream maker to make this - or you can update your favourite store-bought one by letting it soften before adding the cookie dough and then refreezing it. I usually
make ice cream the night before I plan to eat it; it is such a lovely note to end the day on and it gives me a night to chill the custard and whatever else goes in there. The following day I mix early in the day and allow the ice cream to set in the freezer for a few hours.
For the ice cream: (Really, any vanilla ice cream recipe will do. I chose to experiment with a flour-based custard.)
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoonsalt
- 3 cups milk
- 3 large eggs (I used 4 of Mandy's chickens' eggs)
- 1.5 cups heavy or whipping cream
- 4 teaspoons vanilla extract (I used bean)
- In wide-bottomed pot, combine sugar, flour, and salt; stir in milk until well blended. Cook over medium heat, stirring frequently, until mixture boils and has thickened. Remove from heat.
- In medium bowl, whisk eggs; stir in 1/2 cup of the milk mixture. Over medium heat, slowly pour the egg mixture back into the milk mixture, stirring rapidly to prevent curdling. Now you have custard and need to chill it.
- Strain into a large bowl. Press plastic wrap onto the surface of the custard (this is fun!). Put in the refrigerator for min. 3 hours or overnight.
- When the custard is chilled, add the cream and vanilla.
For the cookie dough:
- 5 tablespoons unsalted butter, melted
- 1/3 cup packed dark brown sugar
- 1/3 cup flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup chocolate chips
- Mix the butter and sugar until smooth.
- Add in the flour, then the vanilla, salt and chocolate chips. Mix until even.
- Spread into a shallow container, cut into little pieces and freeze for at least one hour.
Make the ice cream in an ice cream maker according to instructions on the thing. In reality, this amounts to assembling it correctly, pouring the chilled custard in there and letting it churn until you get soft-serve ice cream.
Mix in the frozen pieces of cookie dough. Get your container(s) ready and a plastic spatula. Finish mixing in the dough by hand if needed, then quickly pour and scrape the ice cream into your container or it will stick to the sides of the freezing element.
Let set in the freezer for min. 2 hours. Put in the refrigerator for ca. 20 min before eating.
