A to Z Recipes
Newsletter

LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE
Makes 8 generous servings

~Submitted by Angelique, TX

1 1/4 cup (about 6 ounces) frozen blackberries
1 1/2 cup sugar
1 tablespoon plus 2/3 cup fresh lemon juice
1 tablespoon light corn syrup
1 3/4 cup whipping cream
1 1/4 cup whole milk
1 vanilla bean, split lengthwise
8 large egg yolks
2 1/2 teaspoons grated lemon peel
Blackberry Sauce
2 cups (10 ounces) blackberries, fresh or frozen, thawed
1/3 cup sugar
2 tablespoons fresh lemon juice

For Ice Cream: Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 min. Strain into small bowl, pressing on solids. Chill syrup.

Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat the back of the spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover & refrigerate overnight. (4 hours works just fine.)

Process custard in ice cream maker according to manufacturer's instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Repeat with remaining ice cream and blackberry syrup. Cover & freeze until firm.

For Blackberry Sauce: Combine blackberries, sugar and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. Cover & refrigerate.

Scoop ice cream into dessert bowls. Serve with blackberry sauce.

Bon Appetit, March 2003

QUICK CHEESE BALLS

~Submitted by Jessica, Corfu, Greece

2 (8 oz.) pkgs. cream cheese
1 1/2 tsp. garlic powder/salt
1 1/2 tsp. Worcestershire sauce
6 to 8 green onions, chopped
2 pkgs. dried beef
*Salt & pepper to taste

Let cream cheese soften, then mix cream cheese, garlic powder/salt, Worcestershire sauce, chopped green onions, and salt and pepper together. Take package of dried beef and slice into small pieces. Add half of beef to cheese mixture. Form cheese mixture into ball. Spread remaining beef out and roll ball over beef, so that beef sticks to ball, and is covered. Chill for about 1 hour and serve with wheat thins or crackers.

ESPRESSO CHEESECAKE WITH A HAZELNUT CRUST

~Submitted by Larry Holmes, Ontario, Canada

Hazelnut Crust:
2 ?? cups (14 ounces) hazelnuts
?? cup butter, melted
?? cup sugar

Filling:
4 cups (32 ounces) ricotta cheese
12 ounces cream cheese at room temperature
3 tablespoons flour
4 eggs, lightly beaten
1 cup packed brown sugar
1/3 cup brewed espresso
1 teaspoon vanilla extract or coffee liqueur

Crust: Preheat oven to 350?° F. Place the hazelnuts on a baking sheet and toast in the oven for 8 to 10 minutes. Wrap the nuts in a clean dish towel and let cool, then rub them in the cloth or between your hands to remove the dark brown skins. In a blender or food processor, grind the hazelnuts; reserve 2 tablespoons of the ground nuts. In a medium bowl, combine the remaining ground hazelnuts, butter and sugar until well blended. Starting with the sides, press evenly into a 10-inch springform pan to make a thin crust. Place in the freezer to chill for 15 minutes before filling.

Filling: Turn up oven to 375?° F. In a large bowl, using an electric mixer, combine the ricotta and cream cheese and mix on low speed until smooth. Sprinkle in the flour, continuing to blend. Beat in half of the eggs until smooth then beat in the remaining eggs. Gradually beat in the sugar, then the espresso and vanilla or liqueur, until smooth.

Pour into the chilled hazelnut crust and bake for 35 minutes then check every 5 minutes; the cheesecake is done when a 3-inch ridge has set around the edge of the pan and the inside is partially set and trembling slightly in the center. Sprinkle with the reserved ground hazelnuts and let cool to room temperature in a draft-free place, then refrigerate. Wait about 8 hours before covering the cheesecake in plastic wrap. The flavor and texture will reach their peak between 24 and 36 hours.

Serves 6 to 8 persons.

ZUCCHINI BREAD

~Submitted by Mary, TN

3 cups flour
2 cups sugar
1 tsp vanilla
?? cup butter or sour cream
2 cups grated zucchini squash (raw)
l cup chopped nuts or raisins
?? tsp baking powder
3 eggs
1 cup oil
1 tsp cinnamon
1 tsp baking soda
1 tsp salt

Grease 2 (9 x 5 x 3 inch) loaf pans and set aside. Sift flour into a large bowl and set aside. In separate bowl, beat eggs and all other ingredients well. Be sure not to let any of the flour stick to the sides of the bowl now, as you add flour to egg mixture; mix well. Beat until smooth and lump free. Pour into prepared pans. They should be about one half / three fourths full. Bake at 350 degrees for l hr and 20 minutes. Cool on rack. Delicious!!!

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."

For Two...

CRAB SPREAD

Prepare the day before so when you get home the appetizer is ready.

8 ounces fresh crabmeat, drained and flaked
2 tablespoons sliced green onions
1 (2-ounce) package cream cheese, softened
1-1/2 tablespoons mayonnaise or salad dressing
1/2 tablespoons lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 pinch salt and white pepper to taste
1 green leaf lettuce for garnish
1 small bunch parsley for garnish
1 lime sliced for garnish
1 maraschino cherry for garnish

Press crabmeat between paper towels to absorb excess moisture. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients; add to crabmeat mixture, tossing to coat. Cover crabmeat mixture and chill 8 hours. To serve, mount crabmeat mixture on a small tray. Add green leaf, lime slice and cherry. Serve with assorted crackers.

Yield: 1+ cups