Red Wine Ice Cream with Cherry Sauce

Ingredients

6 extra-large egg yolks
1/2 cup plus 3 tablespoons granulated sugar
2 cups light cream
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Cherry Sauce

1-3/4 cups pitted dark red cherries or a large jar of morello cherries, drained
1 cup fresh or frozen raspberries
3-4 tablespoons sugar
1/2 cup fruity red wine, such as Merlot
1 tablespoon Kirsch or cherry brandy (optional)

Method

  1. To make the cherry sauce, put the cherries, raspberries, and 3 tablespoons sugar in a saucepan. Heat gently, stirring occasionally, until the sugar has dissolved. Add 1/2 cup wine, bring to a boil, and simmer for 10 to 15 minutes until the cherries are soft and the liquid is syrupy. Taste and add extra sugar, if necessary. Let cool, then chill in the refrigerator.
  2. Put the egg yolks and 1/2 cup sugar in a heatproof bowl and beat with a hand-held electric mixer until smooth, pale, and moussey. Put the cream, milk, and remaining sugar in a saucepan and heat gently until almost boiling. Pour the hot cream in a steady stream over the egg mixture, beating constantly until smooth.
  3. Pour the custard through a fine-mesh sieve back into the rinsed pan. Heat very gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If it looks like it’s starting to boil, remove the pan from the heat and stir for a couple of minutes to let cool slightly before returning it to the burner. Stir in the vanilla extract, then let the custard cool completely.
  4. Pour the cold custard into a plastic container and freeze. Remove it from the freezer after about 1 hour when the edges have begun to harden. Beat with a hand held electric mixer. Return to the freezer, then beat again after 30 minutes. (Or churn in an ice cream maker.)
  5. When the mixture is the consistency of soft scoop ice cream, take half the cherry mixture and cut up any larger pieces of fruit. Put a few teaspoons of the mixture into the ice cream, dragging the fruit through it with the point of a skewer. Carefully turn the ice cream over with a tablespoon and repeat until this half of the cherry mixture has been used. Freeze the ice cream for several hours and refrigerate the rest of the sauce.
  6. Transfer the ice cream to the refrigerator for 15 to 20 minutes to soften slightly before serving. Meanwhile, put the remaining cherry mixture, the remaining wine, and a splash of kirsch or cherry brandy, if using, in a saucepan and heat gently until almost boiling. Let cool for 10 minutes. Serve the ice cream in scoops with the warm cherry sauce poured over.

Makes 4 to 6 servings.

Source: Cooking with Wine

Italian-style Grilled Lamb with Sun-dried Tomatoes Served with Pasta

Ingredients

1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil

Sun‑dried Tomato Purée

1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper

Pasta

250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste

Method

  1. Preheat oven to 325°F.
  2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hour or until meat is loose and tender.
  3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.
  4. Cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
  5. Grill lamb chops or broil in oven at high heat until desired doneness.
  6. To make the Sun‑dried Tomato Purée, process all ingredients in a blender. Remove and set aside.
  7. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat in the frying pan. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
  8. Cook fettuccine and add to sauce.
  9. Serve the lamb chops and lamb shank with the pasta.

Makes 3 to 4 servings.

Source: ciao! magazine

Spanish Pudding with Caramelized Sugar Topping

Ingredients

2 cups milk
pared rind of 1/2 lemon
1 cinnamon stick
4 egg yolks
7 tbsp caster sugar
1-1/2 tbsp cornstarch
freshly grated nutmeg

Method

  1. Put the milk in a pan with the lemon rind and cinnamon stick. Bring to the boil, then allow to simmer for 10 minutes.
  2. Remove the lemon rind and cinnamon. Place the egg yolks and 3 tbsp of the sugar in a bowl and whisk until pale yellow. Add the cornstarch and mix well.
  3. Stir in a few tablespoons of the hot milk, then add this mixture to the remaining milk.
  4. Return to the heat and cook gently, stirring, for about 5 minutes, until thickened and smooth. Do not allow to boil.
  5. Pour the custard mixture into four shallow ovenproof dishes, about 5-inch in diameter. Leave to cool, then chill for a few hours, overnight if possible, until firm.
  6. Just before you are ready to serve, sprinkle each pudding with 1 tbsp sugar and a little grated nutmeg.
  7. Preheat the grill to high.
  8. Place the chilled puddings under the hot grill, on the highest shelf, and cook them until the sugar topping caramelizes by turning brown and crunchy. Leave the desserts to cool for a few minutes before serving.

Cook’s Tip

The dessert should be served very soon after the topping has caramelized. The caramel will stay hard for only about 30 minutes.

Makes 4 servings.

Source: Best of Spain

Risotto with Clams, Mussels, Shrimp and Squid

Ingredients

8 oz raw shrimp
2 garlic cloves, halved
1 lemon, sliced
8 oz live mussels, scrubbed and debearded
8 oz live clams, scrubbed
2-1/2 cups water
4 oz butter
1 tbsp olive oil
1 onion, finely chopped
2 tbsp chopped fresh flat-leaf parsley
generous 1-5/8 cups risotto rice
1/2 cup dry white wine
8 oz cleaned raw squid, cut into small pieces, or squid rings
4 tbsp Marsala
salt and pepper

Method

  1. Shell the shrimp, reserving the head and shells. Cut a slit along the back of each and remove the dark vein. Wrap the heads and shells in a square of cheesecloth and pound with a pestle or a rolling pin, reserving any liquid they yield.
  2. Place the garlic, lemon, mussels, and clams in a pan and add the wrapped shells and any reserved liquid. Pour in the water, cover tightly, and bring to a boil over high heat. Cook, shaking the pan frequently, for 5 minutes until the shellfish have opened. Discard any that stay closed.
  3. When cool enough to handle, remove the clams and mussels from their shells and put in a bowl.
  4. Strain the cooking liquid through a cheesecloth-lined strainer into a measuring cup. Make up the amount of liquid to 5 cups with water.
  5. Pour this liquid into a pan. Bring to a boil, then reduce the heat and keep simmering gently over low heat while you make the risotto.
  6. Melt 2 tablespoons of the butter with the olive oil in a deep pan. Add the onion and half the parsley and cook over medium heat, stirring occasionally, for 5 minutes, or until softened.
  7. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  8. Add the wine and cook, stirring constantly, for 1 minute until reduced.
  9. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  10. About 5 minutes before the rice is ready, melt 2 oz of the remaining butter in a heavy-bottom pan. Add the squid and cook, stirring frequently, for 3 minutes, then add the reserved shrimp and cook for an additional 2-3 minutes, until the squid is opaque and the shrimp have changed color. Stir in the Marsala, bring to a boil, and cook until all the liquid has evaporated.
  11. Stir the squid, shrimp, mussels, and clams into the rice. Add the remaining butter and parsley, and season to taste with salt and pepper. Heat through briefly and serve at once.

Makes 4 servings.

Source: Risotto

Indian-style Spicy Lamb with Gentle Sweet and Sour Flavour

Ingredients

1 cup plain yogurt
1 teaspoon salt, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
4 tablespoons finely chopped fresh coriander
5 tablespoons olive oil
2-inch piece of cinnamon stick
1 bay leaf
6 cardamom pods
2 lb boneless lamb from the shoulder, cut into 1- to 1-1/2-inch cubes
1 onion, finely chopped
4 tablespoons sultanas
2 tablespoons sour cream
1/4 teaspoon ground cardamom
freshly ground black pepper

Method

  1. Put the yogurt into a bowl and beat lightly until smooth. Add the salt, cumin, ground coriander, cayenne, lots of black pepper and the fresh coriander. Mix well and set aside.
  2. Put the oil into a wide non-stick pan, and set it over a medium-high heat.
  3. When it is hot, add the cinnamon stick, bay leaf and cardamom pods. Quickly put in the lamb pieces – only as many as the pan will hold easily in a single layer – and brown them on all sides. Remove with a slotted spoon and put in a bowl. Brown all the meat in the same way.
  4. Put the onion into the oil left in the pan. Cook, stirring, until it turns brown at the edges.
  5. Return the meat to the pan, along with any whole spices that are still clinging to it, plus the yogurt mixture and the sultanas. Stir well and bring to a simmer.
  6. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is very tender.
  7. Uncover the pan and turn up the heat. Cook over a high heat, stirring, until the sauce is thick and clings to the meat pieces.
  8. Stir in the sour cream, sprinkle the ground cardamom over the top and serve.

Makes 4 to 6 servings.

Source: Foolproof Indian Cooking