The Fantastic Mr. Feedbag

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

Posts Tagged ‘freshly pressed

Cilantro Nectarine Coleslaw

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.

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Ingredients:
– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

Dressing
– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste

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.

Ingredients:

– 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

Instructions:

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.