|
Do you like the taste of cashews? Then you'll love the taste of this cashew milk ice cream that has cashew butter and actual cashews in it! To really be extra, have it with some cashew milk chocolate. Every nut can be turned into the following things:
Yea, flour doesn't really apply to ice cream, but the milk and nut butter sure do! Cashews are unique in that they can also be turned into cream and cheese, but making both is a time-consuming process and unnecessary for the purposes of this recipe. Did you know cashews grow on apples in the rainforest? When cashews are harvested, they're detached from the apples it grew on and the apples are usually left for the livestock since they don't travel well fresh. If you do manage to find cashew apples in the states, it'll probably be in a Hispanic supermarket in the frozen food aisle. I tried using cashew apples in this recipe but I just couldn't stand the smell of the fruit after boiling it to remove the exterior wax. It smells like fruity gasoline to me. Yuck! The cashew butter I used had a rubbery aftertaste to it that was hidden by the sweetness of the maple syrup and the cashew milk chocolate. Me thinks it must've been the brand of cashew butter I was using since cashews don't have a rubbery aftertaste. The only drawback with this ice cream is that it's hard to scoop out immediately after removing it from the freezer, so you need to let it sit uncovered at room temperature for 15 minutes before attempting to scoop. I think the maple syrup makes it hard to scoop, so using granulated sugar probably would've been better. This ice cream is creamy and doesn't melt easily as much as dairy-based ones. My dad said this ice cream was nutty and likened it to Haagen-Dazs ice cream in that it's heavy, which is a pretty big compliment, especially coming from my dad! HELPFUL LINK: Cashew Milk Chocolate: eatingevolved.com/products/cashew-milk-primal-chocolate You will need: For the cooking equipment: A blender An ice cream maker An ice cream tub For the ice cream: 16 oz. cashew butter 2 cups cashew milk 3/4 cup maple syrup Whole, roasted cashews Cashew milk chocolate bar for garnish(see HELPFUL LINK) 1. Put the first 3 ingredients into a blender and blend on high for 3 minutes. 2. Turn the ice cream maker on and pour the blended ice cream mixture into the bowl of the machine. Let the ice cream churn for 11-13 minutes. 3. Add some cashews into the bowl of the machine and let the ice cream churn for an additional 2-3 minutes. 4. Turn the ice cream maker off and pour half of the ice cream into an ice cream tub. Top that ice cream with more cashews and top those cashews with the rest of the ice cream before topping that with additional cashews. 5. Put the lid on the tub and let the ice cream harden overnight in the freezer. Once it's frozen, let the ice cream soften at room temperature, unopened, for 15 minutes before scooping. 6. Top with a piece of cashew milk chocolate.
1 Comment
This is the closest thing you'll get to the lemon-elderflower royal wedding cake from Prince Harry and Meghan's wedding. But hey, at least you can have it for dinner! I didn't anticipate making this video- I only made it because another recipe didn't turn out the way I hoped. But everybody on the Internet has been talking about the royal wedding for the past week practically, so I had to jump on the bandwagon. If Harry and Meghan released the actual menu from the wedding to the public, I probably would've made a meatloaf using those dishes instead, but the only thing they released was the recipe to their royal wedding cake, which is a lemon elderflower cake. So what does elderflower taste like? It's like a plasticky, spicy apple taste, but you barely taste it in this meatloaf, even though I used a good amount(1/4 cup) of the syrup and elderflower supposedly has a strong taste to it like rosewater, which I haven't tried. The appearance of the meatloaves quite frankly looked pretty plain. If I had edible flowers on hand, I would've topped the meatloaves with that but I didn't have the foresight to get any. However, I did have purple icing on hand and purple is associated with royalty, so I used that to top the meatloaves. The meatloaf tasted slightly citrusy and tart from the lemon zest and lemon curd but the icing provided a sweetness to the meatloaf that rounded out the otherwise bland, soft meatloaf. My dad surprisingly liked this meatloaf. HELPFUL LINK: Elderflower Syrup:www.amazon.com/Monin-Elderflower-Syrup-Bottle-750/dp/B004L6DIA8/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1526839113&sr=1-2& You will need: For the cooking equipment: A large bowl A cheese grater or zester A lasagna pan Nonstick cooking spray For the meatloaf: Pinch of onion powder 2 beaten and whisked eggs 1/2 a lemon 1/4 cup lemon curd 1/4 cup elderflower syrup(see HELPFUL LINK) Pinch of black pepper Pinch of salt A 19 oz. yellow cake 1 lb. chopped, drained, firm tofu Plain breadcrumbs Purple icing or edible flowers for garnish 1. Put the first 2 ingredients into a large bowl. Zest 1/2 a lemon using a cheese grater or fruit zester and put the zest into the bowl. 2. Add the next 4 ingredients into the bowl. 3. Separate the frosting from the yellow cake. Crumble up 3/4 of the yellow cake and put it into the large bowl. Eat or discard the frosting. 4. Add the tofu to the large bowl and mix all the ingredients up. If you don't get a firm mixture, add plain breadcrumbs to thicken the mixture a bit. 5. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves. 6. Bake the meatloaves in a 350 degree Fahrenheit oven for 40-45 minutes. Let the meatloaves cool off at room temperature for 5 minutes. 7. Top each meatloaf with either edible flowers or purple icing. I had a can of whelk in my pantry and it was about to expire, so I decided to turn it into a meatloaf that tastes like a chewy, fishy version of sesame chicken. Where did I find said can? At an Asian supermarket over a year ago(it's in a closed can, so it lasted a while, it's not like it was expired- I'm not that stupid). Finding ingredients for this meatloaf other than whelk was a bit of a challenge, as it's not a very common ingredient. It's called the poor man's abalone by California fishermen because it's cheap unlike abalone, but I'd really love to make an abalone meatloaf soeday. I did find a Korean dish that utilizes whelk in the form of a cold salad, so that was my inspiration for the meatloaf- golbaengi-muchim. But this meatloaf is cooked because nobody likes a cold meatloaf, even me. So what does whelk taste like? It's very chewy, tastes like a mixture of seaweed and shrimp, and is reminiscent of conch(which is related to whelk), only better tasting for some reason. I was surprised there weren't that many whelk in the can but whelk are large sea snails. It didn't have a foul odor either, unlike some canned proteins like corned beef. Actually, it didn't have any odor. This meatloaf was probably 70% other stuff and only 30% actual meat, but that's the appeal to this recipe. My dad spit out the whelk after he politely said on camera it tasted like it came from the ocean and was rubbery. He said it could've been cooked longer, but I have to disagree. Nothing would've made the whelk soften given its shape. Plus it's not easy to break apart either. HELPFUL LINKS: Red Curry Paste: www.amazon.com/AROY-D-Red-Curry-Paste-OZ/dp/B06XBYK3CY/ref=sr_1_2_sspa?ie=UTF8&qid=1526220152&sr=8-2-spons& Whelk: www.amazon.com/SAJO-Korean-Whelk-14-1oz-SafeZone/dp/B07BJ7GG43/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1526219785&sr=1-1& You will need: For the cooking equipment; A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 1/2 an onion sauteed in sesame seed oil 2 beaten and whisked eggs 16 chopped up baby carrots 1/2 a chopped up long cucmber 1/2 cup cooked udon noodles 1/2 tsp. green chiles 1 tbsp. sesame seeds 1 tbsp. white vinegar 1 tbsp. coconut aminos or soy sauce 1 tsp. red curry paste(see HELPFUL LINKS) 2-3 tbsp. honey Pinch of chili powder Pinch of parsley Pinch of garlic powder Pinch of black pepper 1 cup cooked white rice 14 oz. can of whelk, drained(see HELPFUL LINKS) Breadcrumbs to hold the meatloaf together 1. Put the first 16 ingredients into a large bowl. 2. Break apart the whelk into smaller pieces with your hands and put them into the bowl. 3. Mix all the ingredients up. If the mixture is still liquidy after mixing them up, add a lot of breadcrumbs and mix until you get a firm meatloaf mixture. 4. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves. 5. Bake the meatloaves in a 350 degree Fahrenheit oven for 20 minutes. |
Archives
October 2019
Categories
All
|
RSS Feed