The Edmond Sun

Food

July 30, 2012

Six ways to sundae

(Continued)

MCT NEWS — Lemon Frozen Yogurt

Makes 1 quart

Ingredients:

1 quart plain, low-fat yogurt

1 1/2 cups whole milk, divided

2 tablespoons cornstarch

2 ounces cream cheese, softened

1/2 cup heavy cream

2/3 cup sugar

1/4 cup light corn syrup

Zest from 1 lemon

Lemon syrup:

2 to 3 lemons

3 tablespoons sugar

Directions:

Fit sieve over bowl and line it with 2 layers cheesecloth. Pour yogurt into sieve, cover with plastic wrap and chill 6-8 hours. Discard liquid and measure out 1 1/4 cups drained yogurt. Set aside.

For lemon syrup, remove zest from 1 lemon in large strips; reserve. Juice lemons to make 1/2 cup; combine with 3 tablespoons sugar in saucepan and bring to boil, stirring to dissolve. Let cool.

For frozen yogurt base, mix 2 tablespoons milk and cornstarch into slurry. Whisk cream cheese until smooth. Fill large bowl with ice and water. Combine remaining milk, cream, sugar, corn syrup and zest strips in a 4-quart saucepan. Bring to rolling boil and boil for 4 minutes. Remove from heat; gradually whisk in slurry.

Bring mixture back to boil over medium-high heat and cook, stirring, until slightly thickened, about 1 minute. Turn off heat. Gradually whisk hot milk mixture into cream cheese. Whisk in reserved 1 1/4 cups yogurt and lemon syrup until smooth. Pour mixture into a gallon zip-top freezer bag, seal and submerge it in the ice bath. Let stand, adding ice as necessary, until cold, about 30 minutes.

Remove zest from yogurt base. Pour mixture into ice cream maker; spin until thick and creamy. Pack frozen yogurt into a storage container, press a sheet of parchment against the surface and seal with an airtight lid. Freeze until firm, at least 4 hours.

— Jeni Britton Bauer, “Jeni’s Splendid Ice Creams at Home” (Artisan Books, $23.95, 218 pages)

Farmers Market Sundae

Serves 6

Ingredients:

3 cups blueberries, raspberries, blackberries, halved strawberries or halved, pitted cherries

5 to 6 tablespoons sugar, divided

1 tablespoon honey

2 tablespoons tawny port or Champagne, or 1 tablespoon Grand Marnier

1 cup heavy cream

1 teaspoon vanilla extract

Lemon frozen yogurt

6 sprigs fresh mint, basil or lemon balm

Directions:

Toss berries with 4 tablespoons sugar, honey and wine, and let sit for 30 minutes to 6 hours to macerate; berries will create their own syrup. Chill a large metal bowl in refrigerator for 15 minutes. Add cream, 1 to 2 tablespoons sugar and vanilla, and whip to soft peaks. Divide macerated fruit among 6 plates or wide-mouthed Mason jars. Top with 2 small scoops frozen yogurt. Garnish with whipped cream and an herb sprig.

— Jeni Britton Bauer, “Jeni’s Splendid Ice Creams at Home” (Artisan Books, $23.95, 218 pages)

Text Only
Food
  • Tips for summer grilling safety

    When it comes to summer fun, one thing many families enjoy is cooking on the grill. Whether it is charcoal or gas, there is something that definitely says summer when grilling.

    July 28, 2014

  • Beaujolais: The Greatest Secret in Wine

    One hundred years ago, the Wine Society, a wine club in London, offered its members a Beaujolais from the appellation of Moulin à Vent for $29 per case. It offered cases of Burgundy from the appellations of Beaune and Pommard for around $36 each.

    July 28, 2014

  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Fruits and Veggies Tips to increase your fruit and vegetable intake

    It’s no secret that the vitamins and minerals found in fruits and vegetables are a key to good health — from building immunity, to decreasing inflammation, to helping you maintain a healthy weight.
    Luckily, there are many ways to ensure you incorporate a sufficient amount of produce in your diet to fuel your day and help you feel great.

    June 23, 2014 1 Photo

  • Comic books and thoroughbreds, inspired by wine

    Outside the Bay Area, few wine enthusiasts realize that California’s wine scene is incredibly welcoming.

    June 23, 2014

  • Wines of the West slated for June 7

    Stockyards City presents the fifth annual Wines of the West festival on Saturday. The event takes place from noon to 4 p.m. and features wine tasting in an Old West environment. The stockyards area of Oklahoma City has been active for more than 100 years offering western wear, entertainment and ambience. Stockyards City is on the National Register of Historic Places and still has weekly live cattle auctions.
    Ten wineries will provide samples of a variety of locally produced wines. The wineries participating are: Plain View Winery, Stable Ridge Winery, Wood & Waters, Oak Hills Winery, The Range Winery, Whirlwind Winery, Summerside Winery, Canadian River Winery, Base Vines and Cattle and Wakefield Winery. Tasting will be available as visitors browse retail shops in Stockyards City. Food vendors will be set up in the street for convenience.

    June 3, 2014

  • Wine tasting event raises awareness about Y’s international programs

    The YMCA of Greater Oklahoma City will present its eighth annual international wine taste event, A Taste Of Culture, at Café do Brazil on Sunday. The event helps raise funds to support the Y’s international partnerships with YMCAs in Belo Horizonte, Brazil; the Czech Republic; Valparaiso, Chile; the Mexican Federation of Ys; and the Sioux Indians

    June 2, 2014