Eggnog Ice Cream with Cherry Bounce Cherries

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The Blizzard of 2016 is upon us!

Well, when Mother Nature gives you snow, I think it’s a “must” that you at least make one batch of snow ice cream.

My Grand had a recipe for snow ice cream, it was pure simple and sweet. In my version it is a bit more for adults using home made eggnog and left over “whiskified” cherries I made last spring from the  Cherry Bounce recipe found at Outlander Kitchen.

If you have never made snow ice cream before, it literally could not  be any easier.  All you need  for the base recipe are some simple ingredients that you already have on hand in your pantry and 5 minutes.

I have also included the recipe for the Eggnog and the Eggnog Snow Ice Cream.

Enjoy!

 

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This 5-minute recipe for homemade snow ice cream is a sweet way to celebrate a snow day!

Serves 2 to 4 

Ingredients:
1 cup milk (any kind)
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
8 cups clean snow*  or shaved ice (more or less depending on the density of the snow)

Directions:
In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Go scoop up some fresh (clean!) snow, and immediately stir it into the milk mixture until you reach your desired consistency. Top with sprinkles or other ice cream toppings if desired.

The ice cream should be fluffy and not runny, but it melts quickly, so dive in right away!

*Consume fresh snow at your own risk.

 

 

Eggnog Snow Ice Cream

Serves 8

Ingredients:
1 gallon  fresh snow or shaved ice
1 cup white sugar
1 Tablespoon vanilla extract
1/2 cup  home made eggnog (Recipe Follows)
1 1/2 cups whole milk, or till desired consistency is reached
1 cup Cherry Bounce Cherries**

Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Top with Cherry Bounce Cherries and serve at once.

Home made Eggnog

Makes 6 to 7 Cups

Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon, or rum, cognac, or a mix (optional)
1 teaspoon freshly grated nutmeg
4 egg whites***

Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

 

Cook’s Notes:

*Consume fresh snow at your own risk.

**Frozen dark cherries macerated in a simple syrup can be used instead of cherry bounce cherries.

***The home made eggnog  recipe CONTAINS RAW EGGS It is  suggested that you proceed with caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

 

For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


Pork Tonkatsu with Ponzu Cherry Compote

 

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Tonkatsu is one of the most beloved “western style” Japanese foods in Japan. A pork cutlet is dredged in flour, egg, panko and then fried. “Ton” is Japanese for pork, and “katsu” is derived from the word for cutlet. The best thing about tonkatsu is that it’s super easy to make.

The highlight of this dish is the ponzu flavored cherry compote. Ponzu (ポン酢?) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzushōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese language from the English word punchSu () is Japanese for vinegar, and hence the name literally means vinegar punch.

To make the dish even more Asian in flavor, mizuna would have been used in the salad.
Mizuna (ミズナ(水菜)which loosely translated into English as  “water greens” is also known as , shui cai, kyona, Japanese mustard, potherb mustard, Japanese greens, California peppergrass, or spider mustard is a cultivatedvariety of Brassica rapa nipposinica. The name is also used for Brassica juncea var. japonica. The taste of mizuna has been described as a “piquant, mild peppery flavor…slightly spicy, but less so than arugula. A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. I Japanese cuisine, you will find them pickled. Highly resistant to cold and grown extensively during the winter months in Japan.

This dish is easy to make and takes less than thirty minutes to complete, from start to finish. The finish plate for each serving is a pork cutlet topped laying on a bed of dressed arugula and  with a cherry compote and a sprinkling of lemon zest.

 

Serves 4

Ingredients:
1 cup fresh  dark cherries*
2 cloves garlic
1  package of fresh argula
4 pork cutlets
2 Tablespoons ponzu sauce
3 Tablespoons honey
1/2 cup all-purpose flour
Kosher salt, to taste
Ground Black pepper, to taste
1 Teaspoons mustard powder
1 cup  Japanese panko bread crumbs
1 egg
Zest of 1 lemon

Directions:
Wash produce. Roughly chop cherries, discarding pits. Peel and mince garlic. Place the pork between to sheets of plastic wrap; using a meat mallet, rolling pin or small heavy pan, pound to about an  ½ inch thickness. Remove pork from the plastic and  pat dry with a paper towel.

Prepare Ingredients:

 

To make the cherry ponzu compote: In a small bowl, combine the honey and ponzu sauce. Add  the cherries and stir to combine. Taste and add salt and pepper as needed. Set aside.

 

To bread the pork: In a large shallow bowl, combine flour, salt, and pepper. In a second large shallow bowl, whisk together the egg with mustard powder. In a third large shallow bowl, add panko bread crumbs. Season pork on both sides with salt and pepper. Add to flour, turn to coat, then shake off excess. Add to egg, turn to coat, then allow excess to drip off. Add to panko bread crumbs, pressing to adhere.

Bread Pork:

 

 

 

To cook the tonkatsu: Heat 1 tablespoon vegetable oil in a large pan over medium heat. When oil is shimmering, add pork and cook until browned on outside, 3-4 minutes per side. Remove from pan and transfer to a paper towel-lined plate to drain.

Cook Pork Tonkatsu:

 

While pork cooks, in a large bowl, combine  garlic, and 1 teaspoon vegetable oil. Taste and add salt and pepper as needed. Add the arugula and toss to coat.

 

To serve, divide the  pork tonkatsu and salad evenly between plates. Spoon the ponzu cherry compote over pork; garnish with the lemon zest  and serve.

Enjoy!

Cook’s Notes:
If fresh cherries are not available, frozen dark cherries can be used in this recipe. Just be sure to thaw and drain any excess water before using.

Canned cherries can also be used, just omit the honey, if the cherries are packed in a heavy syrup or glaze

TODAY.com Parenting Team FC Contributor


Braised Chicken with a Cherry, Red Grape and Pomegranate Sauce

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Serves 2

Ingredients:
4 chicken thighs
1 yellow onion, chopped
2 large cloves garlic, minced
2 Tablespoons unsalted butter
1 Tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
2 cups fresh bing cherries, pitted
1  cup red seedless grapes
1/2 cup pomegranate juice
Parsley Sprigs, for garnish
Lemon Slices, for garnish

Directions:
Heat butter and olive oil in a large cast iron skillet over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.

Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from the pan. Add the onion and garlic to pan and cook over medium heat until onions are soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove the chicken from the pan and set aside. Reserving the liquid in pan, pour into a heatproof cup and cover with foil to keep warm, and set aside. Raise heat to medium high. Add the cherries, red grapes, and pomegranate juice. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about to 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Return chicken to pan and cook for another 2 minutes.

Divide chicken, and braising liquid evenly between two pasta bowls. Garnish with lemon slices and parsley sprigs and serve.