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Adventures in food for the week include continued fussing with green walnuts and green peaches, and making mint chocolate yogurt popsicles.
https://foragerchef.com/cooking-with-green-walnuts/ is a well written overview of possibilities for green walnuts.
( in media res )
The green peaches i picked at my sister's. The first thought was to make some umeboshi equivalent, but then i found umeboshi are made with ripening plum/apricots, not green.( Read more... )
Finally, my delight: the mint chocolate popsicles. I started with a large bundle of spearmint from the yard, and chopped it up, stem and all. Maybe a cup, two cups packed? I massaged in 1/2 cup of sugar and left to macerate for 30 min or so. I then added 1/2 cup very warm half and half. The foodie recipes advise cream with a yogurt base, i was thinking of our soy milk, but the half and half was there. I let that steep for about half an hour. I suppose if i had not warmed the milk, the mint extract may have stayed green, but with the warm milk, the strained result was a dingy color. So i resorted to antique green food coloring. I can't imagine it gets any less healthy with time, so whatever. This mixture tasted WONDERFUL. Very sweet (but apparently cold reduces the impact of sweetness). Then i mixed in enough of my 0% Fage Greek yogurt to make two cups -- the volume of my six popsicle container. I poured in the blend, paused to add chips and/or chocolate syrup, then continued.
Today, ahhh! Just wonderful. The tart yogurt, the refreshing mint, and the studs of chocolate. The chocolate is the least ideal of all the parts. I might just leave it out next time. The chips are hard, and i think too much syrup would lead to structural failure. Little fudgy bits would stay softer, i think.
Ah:
* https://food52.com/blog/13140-why-the-chocolate-chunks-in-your-ice-cream-are-gritty-how-to-fix-it
* https://www.seriouseats.com/how-to-make-chocolate-chips-swirls-ice-cream-mix-ins
Good to know if i make this for other people. The mint by itself is wonderful to me.
https://foragerchef.com/cooking-with-green-walnuts/ is a well written overview of possibilities for green walnuts.
( in media res )The green peaches i picked at my sister's. The first thought was to make some umeboshi equivalent, but then i found umeboshi are made with ripening plum/apricots, not green.
( Read more... )Finally, my delight: the mint chocolate popsicles. I started with a large bundle of spearmint from the yard, and chopped it up, stem and all. Maybe a cup, two cups packed? I massaged in 1/2 cup of sugar and left to macerate for 30 min or so. I then added 1/2 cup very warm half and half. The foodie recipes advise cream with a yogurt base, i was thinking of our soy milk, but the half and half was there. I let that steep for about half an hour. I suppose if i had not warmed the milk, the mint extract may have stayed green, but with the warm milk, the strained result was a dingy color. So i resorted to antique green food coloring. I can't imagine it gets any less healthy with time, so whatever. This mixture tasted WONDERFUL. Very sweet (but apparently cold reduces the impact of sweetness). Then i mixed in enough of my 0% Fage Greek yogurt to make two cups -- the volume of my six popsicle container. I poured in the blend, paused to add chips and/or chocolate syrup, then continued.
Today, ahhh! Just wonderful. The tart yogurt, the refreshing mint, and the studs of chocolate. The chocolate is the least ideal of all the parts. I might just leave it out next time. The chips are hard, and i think too much syrup would lead to structural failure. Little fudgy bits would stay softer, i think.
Ah:
* https://food52.com/blog/13140-why-the-chocolate-chunks-in-your-ice-cream-are-gritty-how-to-fix-it
* https://www.seriouseats.com/how-to-make-chocolate-chips-swirls-ice-cream-mix-ins
Good to know if i make this for other people. The mint by itself is wonderful to me.
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