Food Archives - Page 17 of 20

Toasted Almond Honey Ice Cream

Five Feline Farm is a blend of old and new. We maintain a respect for history and the skills of our ancestors, but definitely appreciate the new approaches.

For example, ice cream.

People have been making ice cream since 200 B.C. with fruit, cream, nuts and various sweeteners frozen together. There is ice cream, sorbet, gelato, frozen yogurt and sherbet just to name a few. No matter the name, all required some method of freezing ingredients into a refreshing dessert treat.

Most families recall hot summer days with a hand cranked churn, layers of salt and ice around the center urn of sweet flavored cream. People took turns cranking the handle until the mixture was frozen stiff and could no longer be moved. A few hours packed in a fresh bed of salted ice, then out came the spoons.

Eventually someone invented an electric ice cream churn to eliminate the hard work of turning the crank.

Even better came the invention of a counter top, electric compressor small batch ice cream maker. In just about an hour, with minimal preparation, a quart of ice cream is ready to eat.

We’ve come a long way.

Now here on the Farm we experiment with flavors. An hour and a quart is a perfect match to try out new flavor combinations. The latest favorite is Toasted Almond Honey. Simple straightforward ingredients. Cream, milk, honey, sliced almonds, a pinch of salt. No preservatives. Nothing included that can’t be pronounced.

Toasted Almond Honey Ice Cream
Makes 1 quart

2 cups whipping cream
3/4 cup 2% milk
1/2 cup raw honey
pinch salt
1/2 cup sliced almonds

Stir together cream, milk, honey and salt until thoroughly blended. Add to 1 quart tabletop ice cream freezer and freeze according to manufacturer directions. Toast almonds in small skillet over low heat, stirring frequently until lightly browned and fragrant. Add almonds during the last 15 minutes of freezing or when machine indicates additional ingredients can be added.

Yes this is a high fat dessert. It is a treat to be enjoyed in moderation and well worth the calories.

If this type of experimenting in the kitchen suits you, stay tuned. There is more to come from the Five Feline Farm kitchen.

Sugar Cane in Illinois?

Do you remember the old commercial for C&H sugar?

C&H. Pure cane sugar. From Hawaii. Growing in the sun.

Did you know you can grow sugar cane in Illinois too?

Ok, maybe not as a cash crop or in the quantities needed to process granulated sugar. But you can grow it.

This past summer, on Five Feline Farm, Tohono O’odham “Sugar Cane” was one of the experimental crops. Tall slender canes topped with a red seed head. The cane looks similar to bamboo although not as fast growing and not quite as tough.

Sugar cane is different from sorghum which is a much more common plant in this area. Sorghum looks like its cousin sugar cane, but the sap of the sorghum plant boils down into a thick dark syrup with a distinctly different flavor. Sorghum molasses is an acquired taste, but full of healthy minerals. Sugar cane is filled with a sweet juice that when grown commercially is processed and refined into granulated sugar.

Shaving off the hard outer layer without cutting into the sweet heart of the cane is an art. Most of the time I had a nice section skinned and the next cut went completely through the sweet center. There was enough though to sample. Chewing on the middle of the cane gives a burst of sweetness and a desire for more. It was more than just that short experience. It was a rocket ride down memory lane to Hawaii. Roadside vendors in Hawaii sell short sections of peeled sugar cane ready to chew. Warm sweet cane juice washes through your mouth as you watch tropical waves spill over the beach. There’s a reason the place is referred to as paradise.

Back to Illinois.

Sugar cane will never be a commercial crop in Illinois but it is a fun plant to grow. After chewing a sweet sample, the extra canes will be used like bamboo and seeds saved for next year.

A renewable source of fun.

Three Sisters Update

As our regular followers know, the premier area this year is the Three Sisters Garden. Like most things around Five Feline Farm, a simple idea grows and expands into much more. This garden feature started with a vision of a simple garden plot in a Native American style. Corn supporting climbing beans, surrounded by yellow squash to double as a weed blocking mulch. The garden expanded to include an area for gourds, buckwheat, lavender, mammoth sunflowers and additional dent corns.

A recent discovery is the Google Earth view. The design was to reflect a honeycomb and without a doubt it does. The outline is less visible now that the plants are filling in, but the base is still there.

Already these plants are nourishing us. Yellow crookneck squash abounds. It is a goal to find as many delicious ways to cook this new vegetable as possible.

Perhaps we are picking them smaller but this variety seems to have a different flavor than standard yellow squash. When picked small the squash is tender yet firm enough to hold up and not become slimy. So far we have had it grilled, roasted, sautéed, added to a foil packet of green beans, dehydrated into chips, fried and in stir fry. It feels a bit like Bubba in Forrest Gump naming all the ways to cook shrimp. “Ya got ‘yer fried squash, roasted squash, squash casserole…..”

The next anticipated produce from Three Sisters will be pinto beans. These will be picked when the pods dry, then shelled and vacuum sealed. Surely pintos will produce in a more manageable quantity than yellow crookneck squash.

As always, the Farm blesses us with bounty from vegetables to a gorgeous vista.

Leave us a comment if you have a novel way to prepare yellow squash. If you are in our neighborhood and need some, let us know that too.

How to Preserve Lettuce: Egg Rolls

About this time of year as the weather turns hot, lettuce in the garden will either turn bitter or bolt. This cool season crop is not suited to temperatures in the 80’s. Oft times we find ourselves with an abundance of this delicious and nutritious crop. It can turn into a zucchini type proposition where friends run from you when you approach with a bag (or ten) of lettuce. Unfortunately there is no good way to preserve it. Until now.

A long time ago I had a recipe for egg rolls that used lettuce instead of cabbage. That recipe is long gone so I began experimenting. This recipe takes a significant quantity of lettuce. The beauty is freezing the rolls to enjoy in the winter.

Egg Rolls

2 raw chicken breasts
1.5 inch piece of ginger
2 stalks of celery
1 small onion
1 tablespoon sesame oil
1 cup finely diced sweet peppers
8 cups chopped lettuce
1 package egg roll wrappers
1/2 cup canola oil for frying
salt and pepper to taste

Cut chicken into large chunks and place in food processor. Add one inch pieces of celery and onion. Peel and coarsely chop ginger; add to food processor. Pulse until ingredients are minced. Sauté mixture in a large stockpot until chicken is cooked through. Add sesame oil and diced sweet peppers. Sauté until peppers are cooked, about three to four minutes. Add lettuce and cook until wilted.

Make egg rolls by placing a quarter cup of chicken mixture diagonally on wrapper. Fold bottom point over filling, then each side. Wet the edge of the top point with water, then roll up. Place each egg roll on a wire rack while rolling the rest.

Heat oil over medium heat. Fry point side down until lightly golden, turn and fry other side; about 30-45 seconds per side. Drain on a rack over cookie sheet. Repeat until all egg rolls are cooked.

Let cool and wrap individually in waxed paper or parchment paper. Freeze in ziplock baggies.

To reheat: place frozen egg rolls on rack over a cookie sheet. Place in cold oven and set to 350. Bake for 30 minutes.

Serve with sweet and sour sauce or soy sauce for dipping.