The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘cooking

Ritter’s Own Homemade Frangelico Hazelnut Ice Cream

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My friends are food geniuses. Lucky for me, they love cooking and invite me over for dinner. Sarah and Mike recently bought a house in the flats, and are making it gorgeous/livable. The inaugural RitterBrown Town dinner last weekend had a delicious menu, ending with this knock your socks and shoes off home made ice cream. I asked Sarah to send me the recipe to share with all you folks that love to make your own home made ice cream. Thank you, Sarah!

If you don’t have an ice cream machine, worry not. Check out David Lebovitz’s machineless ice cream how-to. I’m sure you can adapt this delicious recipe for all kinds of ice cream making methods.


– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup packed brown sugar, divided
– 2 large eggs
– 2/3 cup of Frangelico hazelnut liqueur
– liberal pinch of salt
– about 1/2 cup chopped hazelnuts, toasted

Equipment: an ice cream maker


Bring cream, milk, and 1/2 cup brown sugar to a simmer in a heavy medium saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).

Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in Frangelico and nuts and chill custard at least 6 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

•Custard can be chilled up to 24 hours.
•Ice cream keeps 1 week.



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Tabouleh Salad

A traditional tabouleh in many countries has more parsley than bulgur. I was never served tabouleh in Turkey with any sort of goat or sheep’s milk cheese. The formula for this salad is a simple but time-honored tradition. In Lebanon, value is put on a prospective wife for her ability to finely chop parsley. I wonder what wave of feminism they’re on over there? Hard to say, as I’m not Lebanese and I’ve never been there. But it’s on my top 3 list of countries I’d love to visit based on cuisine alone.

Take the time to find or order a decent sumac or aleppo pepper to bring a little spice to the dish. Use the best olive oil you can find, if you’re holding out a can of the good Greek stuff, bust it out. Tabouleh, like hummus, ain’t nothing to mess with. This is my mid-winter version, where I couldn’t find a decent cucumber or tomato, or bushel of mint to save my life. If you have them available: use mint, cucumber, and tomato they’re all delicious integral parts of this salad. This version is a suitable substitute for any Alaskan in need of fresh produce, whole grain, and a healthy kick in the colon.


– 2 cups of bulgur
– 2 cups of warm or hot water
– 1 freshly squeezed lemon
– 1/2 to 1 cup of feta cheese, finely crumbled
– 1 head of parsley, finely chopped
– 2 tbsp of olive oil
– salt & pepper to taste
– 1 red pepper, finely chopped
– 1 yellow pepper, finely chopped

– Add warm/hot water to bulgur and let rest, stirring occasionally until wheat is tender and the water is integrated.
– Squeeze lemon over a strainer into bulgur mixture, add rest of ingredients, and gently mix well.
– Cover salad and refrigerate for an hour or two before eating. It’s even better on the second day!
– Serving with a dash of sumac or aleppo pepper and a drizzle of olive oil.

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Written by Patrice Helmar

January 11, 2011 at 4:05 pm