Ice Cream: It’s What’s for Dessert

I don’t know of too many people who don’t love ice cream. There are myriads of flavours, from the traditional like chocolate and vanilla, to tiger stripe (or tail) to blue bubblegum. I’m more of a traditionalist myself, preferring chocolate, vanilla, but often branching out to maple walnut, cherry or Neapolitan. Which brings up the subject of strawberry, or the attendant lack thereof if the supermarket freezer section is any example. Strawberry is harder to find in these parts than any other flavor (but let me know if there are any other shortages out there). I know something called Bordeaux Cherry got tough to find for a while. Is strawberry out of fashion now? One in our family is a devoted fan, and when you have to travel to 3 stores looking for it, well, you get the idea.

A couple of months ago, I was looking at my Air Miles account. What, pray tell, does this have to do with ice cream? Simple. I saw that I had enough points to maybe get something, so I started perusing the offerings. Voila! A Cuisinart ice cream maker. Cuisinart used to be my favourite manufacturer of kitchen goods, but the last several years have seen a serious drop in quality, to the point I usually avoid it at all costs. Gone are the days of food processors lasting years. Or bread machines for that matter. Think months. I reasoned however, it wasn’t costing me anything really, so what did I have to lose, other than the points? So I got online, quibbelled with the online form about my address (God forbid you should be rural), but finally said machine was ordered. It arrived a speedy 2 days later (I was impressed), and I tried it out. Strawberry was the order of the day.

I was very pleasantly surprised. The machine is simple to use, and works very well. You do have to freeze your bucket for about a day first. If you’re in a hurry, you could probably get away with 8 hours. You put your ice cream mixture in the bucket, turn it on, and away you go. About ½ hour later, you have soft serve; freeze for a firm or hard ice cream. Since the initial outing, chocolate has been on the menu, and was even better (in my mind). This outing will be chocolate chip mint. If you choose to make this one, make sure you chop the chocolate mint candies fine. This all being said, this is not quite like hand cranked, virtually no work, and quick. So. You need the machine. What was also amazing was the number of friends I have that had the Cuisinart ice cream maker, and decided to give theirs a go again (some haven’t seen the light since last summer). I can’t say I’m the first one to probably review this appliance, but at least I could spread the info. The recipes came strictly out of the owner’s manual, and who knows if they work for other machines. It also does frozen yogurt, gelato and sorbet. Ice cream makers have certainly come a long way since my first one, when you had to buy kosher salt and all.

The Cuisinart Ice Cream Maker in stainless, also comes in colours like teal.

Deviled Eggs and Thoughts on Summer Cooking

Summertime cooking is generally a lighter, easier to prepare, style of food preparation. Barbecue usually is the star of the show. Other highlights include strawberry shortcake and salads of all kinds. Most notably is the beautiful array of produce coming to market, such as fresh berries, real tomatoes, asparagus, fiddlehead ferns, and sweet corn, all in their successive turns. Summer gardening is at its best now, with tomato plants growing, and I have cucumbers grudgingly trying to become cucumbers, eggplant, and peppers. The tomatoes and peppers already have flowers on them, eggplants aren’t quite there yet. There’s also a planter filled with herbs, like basil, stevia, sage, dill, garlic, rosemary, and Italian parsley. The various mints ran rampant long ago. This is the time of year where you can expect much tastier versions of veggies from your own garden, rather than the pale simulacrums you see in most supermarkets. It’s not the markets fault, the stark reality is, it’s the only thing available in winter. Here in Canada for example, the pickings would be pretty slim if we only relied on what was in cold storage, but that’s another whole story. In short, summer is all about the beauty and fresh taste of what our food is all about. Think eye candy and flavor explosions.

Picnics, ball games, and family get-togethers become weekend events, and one of those essential finger foods at times like this are deviled eggs, sometimes known as stuffed eggs. These can be dressed up or down, depending on your mood and the occasion. Around here, they can disappear in great quantities. The deviled egg may be an old-fashioned menu item, but they endure, sort of like lemon bars and s’mores (I’ll admit, I’m not a fan of s’mores. More of an ice cream fan.). We all love these foods, and keep on eating them. Sort of like an enduring fad.

You can decorate the eggs any way you like, with a sprinkling of paprika or dill, or both. Tiny dill sprigs look feathery and festive. Lily gilding can certainly play a part too. Small rosettes of smoked salmon, with a single caper perched inside the salmon looks very beautiful on the platter, and they will go in a flash. I’m speaking from experience here, after a Slow Food gathering I went to a couple of years ago. So, now that you’re armed with some ideas for the perfect egg, how about the basic egg? Here’s the recipe:

Deviled Eggs

6 eggs

1 tbl. green sweet relish

1/3 cup mayonnaise, more or less according to the consistency you like

1 tsp. dry mustard

1 tsp. very finely minced onion, or about the same of dried onion, optional

Salt and pepper to taste

Toppings, such as paprika, finely chopped ham, dill, smoked salmon, capers; you can also omit the onion in the filling and put very finely minced red onion on top.

Hard boil the eggs, rinse, cool and peel. I’ve been known to use one of those little egg cookers. The advantage here is that the yolk with then stay in the middle of the egg when cooked. They’re also easier to peel. Mine is by Cuisinart, but there are others out there. One of those frivolous little appliances, that after you start using it, you find out it is worth cabinet space. Once the eggs are cooled and peeled, slice in half longitudinally, or lengthwise. Keep in mind, no matter how hard you try, one or two will tear. Keep calm and carry on. Also, rolling gently on the counter helps in peeling as well. Anyway, hold the half in one hand, bending the half ever so slightly. With the tip of a knife, pop the yolk out into a small bowl. Do this with all the eggs.

The next step is to mash the yolks well using a fork, add the mayonnaise, seasoning, relish, mustard and onion, if you wish. Mix until completely smooth (except for little chunks of relish and onion). Fill each half until well mounded with filling. You can use a spoon or small rubber spatula, which works well, or if you’re so equipped, a pastry bag and star tip if you really want to impress. Decorate in whatever manner suits your fancy. Voila!

Deviled Egg with Dill Sprig.  Photo by Sue Van Slooten — Deviled Egg with Dill Sprig. Photo by Sue Van Slooten