Coconut Vanilla Ice Cream Recipe & Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Giveaway

July 22, 2013 | by Diana

Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July).  We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.

I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there.  Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.

Coconut Vanilla Ice Cream - Cookerati

The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid.  It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple.  The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.

Coconut Vanilla Ice Cream Recipe
 
Prep time
Cook time
Total time
 
Make Coconut Vanilla Ice Cream using pure vanilla extract, coconut milk and sugar. It's a sweet delicious treat.
Author:
Recipe type: Ice Cream
Cuisine: American
Serves: 6
Ingredients
  • ½ cup heavy cream
  • ¾ cup caster sugar* (baker’s sugar)
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 (13.5-ounce) cans unsweetened coconut milk
  • ½ cup sweetened flaked coconut, toasted (garnish)
Instructions
  1. In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
  2. Place in refridgerator for at least one hour.
  3. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
  4. While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly.
  5. Cool and store until ready to use.
Notes
**To toast coconut: preheat oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.
*If baker's sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

 

 

Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.

 

How to Enter:

This contest will run through Midnight, EST Augus 1, 2013. US residents only.

Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own.  (One Entry only)

Extra Entries:

1. Like the Cookerati Facebook Page - leave your facebook name in the comments and let us know.

2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).

Maximum of three entries total. (One of each type.)

 

Disclosure:  I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review.  My opinions are my own.

 

 

Cookerati Small Bites: Graham Crackers

July 16, 2013 | by Diana

The topic of the origin of the graham cracker came about as my daughter and I were noshing on S’mores. My daughter brought the requisite graham crackers, chocolate and marshmallows to a friend’s pre-4th party. As she was devouring she wondered about how the graham cracker came to be.

We researched online to find some fascinating information – all about the lowly graham.

Reverend Graham was a strict vegetarian who promoted his diet to his followers, but also believed that eating healthy would curb carnal urges.  He was against white flour and believed that mustard and ketchup caused insanity (maybe it was the hfcs?), thought you should sleep on a really hard mattress and the window open every night.  While some of these thoughts were a little on the odd side, he did believe in a really high fiber diet and promoted the use of homemade unsifted white flour instead of bleached, sifted white flour.

The official designer of the graham cracker is unknown though it is named after Rev. Graham.  Originally they were made with the germ, the bran and the endosperm each individually ground and then recombined into flour.  Ironically,  Today’s graham cracker doesn’t resemble the high fiber crackers created over 100 years ago.  Now it’s a snack and dessert cracker most famously known for S’mores or the crumbs used as the base in a cheesecake, not the healthy powerhouse it was originally intended to be.

Enjoy your summer – cookout – use awful marshmallows, chocolate and fake grahams – or go gourmet all the way and use the good chocolate, home made marshmallows and healthy grahams.  Either way, it’s not summer without at least one cookout with S’mores, YUM!

 

Here are some links to read more about Reverend Graham and the cracker:

To help you with your homemade S’mores:

and one of my previous posts:

Independence Day Cocktails

July 3, 2013 | by Diana

Here’s a plethora of cocktails to serve at the 4th of July weekend celebrations.  Since it’s a long weekend and we like variety, I have quite a few that were sent to me to try out.  I can’t try them all, so you’ll have to help.  Here are the recipes, and the pics – if you make one of the cocktails and find it to be delicious, give us a heads up. All of these recipes use a brand name alcohol, but can probably be swapped out with another brand if you can’t find the one you are looking for.  Also, feel free to make it non-alcoholic and share it with us.

 

4th of July Cran-Apple Cocktail

4th of July Raspberry White and Blueberry Farm to Table Cocktail

Garnish with a Slice of Locally Grown Apples & Blueberries
Serve in Chilled Cocktail Glass

 

 

 

 

Red, White and Blue Cocktails from Three-O and Maestro Dobel Tequila

 

Sideline shooterSideline Shooter

Layer in a shot glass!

 

 

 

 

three-olives-tartz-cocktail-zippity-dooZippity Doo

Mix all ingredients together with ice & serve in a rocks glass. Garnish with a cherry

 

 

 

 

 

 

blue deviltiniBlue Devil-tini

Shake Maestro Dobel Tequila and blue curacao with ice. Strain into a chilled martini glass.  Add tonic and garnish with a lemon wedge.

 

 

 

 

SparklerSparkler

Combine vodka and pomegranate juice in an ice-filled shaker. Shake with ice and strain into a chilled martini glass. Top with sparkling wine or champagne . Garnish with a cherry

 

 

 

 DiamondDiamond

Pour into an iced mixing glass. Shake and strain into a chilled martini glass. Garnish with an orange twist.

 

 

 

 

Whiskey Cocktails from Alibi.

 

Red Rocket  Red Rocket 

Muddle strawberries in a shaker. Combine with Alibi, simple syrup and ice and shake vigorously. Strain into a mason jar; add ice. Garnish with mint leaves.

 

 

 

 

Egg White SourEgg White Sour

Crack an egg and separate the egg white from the yolk. Combine with Alibi American Whiskey, lemon juice and simple syrup in a shaker without ice. Dry shake vigorously until the liquid is white and foamy. Add ice, and shake again until the mixture is cold. Pour into a mason jar; add ice.

 

 

Blue AlibiBlue Alibi

Muddle blueberries and mint leaves in a cocktail shaker. Fill halfway with ice and combine with Alibi and simple syrup. Cover and shake vigorously.

Strain into a mason jar; add ice. Garnish with a lime wheel.

 

 

Here are some of our previously posted Red White and Blue Cocktails.

 

 

Cookerati Food News – July 3, 2013

July 3, 2013 | by Diana

I was away on vacation this past week, hiking the Adirondacks, visiting my family in the north east and enjoying time with my husband for our anniversary.  I’m going to do a write up on a few cool places to eat in Wilmington, NY soon.  I have a few cool things to share this week.  I hope everyone enjoys their 4th of July celebrations.  We are lucky to be part of such a great nation.

 

 

Happy 4th – Enjoy!!!

 

 

Cookerati Food News – June 26, 2013

June 26, 2013 | by Diana

Very short list of news this week – Enjoy!

Cookerati – Food News June 18, 2013

June 19, 2013 | by Diana

Here are a few cool food news items for this week.  Some are repeats from my facebook page.  We’ve had a very busy week with a very ill dog this week, so I hope to have a little more time to find more new items for next week.

Enjoy!

Use the code FOOLPROOF when submitting recipes for this cookbook. We’ll keep an eye out for them!

 

 

Deb’s Tortellini Salad

June 18, 2013 | by Deb Ng

Everyone has a few tried and true favorite BBQ dishes they cook up for a party or bring to share. My tortellini salad is one of my Barbecue staples.

Before I share the recipe, I want to discuss pasta salad fails. These are, in my opinion, common pasta salad mistakes:

So, keeping this in mind, let’s move along to the recipe. Note that I don’t have amounts listed – that’s because it’s a matter of preference. Some folks like more veg and less tortellini and some want subtlety. In any event, it’s in the eye of the beholder.

Enjoy!

Deb's Tortellini Salad
 
Prep time
Cook time
Total time
 
A great change up on the pasta salad.
Author:
Recipe type: Pasta Salad
Cuisine: American
Ingredients
  • Tortellini - For this one I used a mushroom tortellini which added a whole other level of yumminess.
  • Cherry tomatoes
  • Avocado - Cubed
  • Artichoke hearts
  • Black Olives
  • Chopped garlic
  • Mozzarella - If you didn't splurge for the premium mozzarella, then you may as well just use Velveeta. Fresh, homemade is the best.
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
Instructions
  1. Cook pasta and toss with EVOO so it doesn't stick together. Add the rest of the good stuff and salt and pepper to taste. Chill, baby, chill.
Notes
The pasta may absorb the oil before serving time, so you may want to add a bit more and give it a toss just before serving.

Will you be trying this recipe? Tell us what you think – especially let us know what kind of modifications you made.

 

Boozy Iced Teas

June 15, 2013 | by Diana

Ice tea is great for hanging out in summertime on the deck noshing on good food with friends and family.  If you add a little bit of booze to the iced tea, just a smidge it makes it the perfect gathering.

Here are some Iced Tea ideas from 3 Olives Vodka:

 

 

LA iced tea

LA Iced Tea

 

Tuaca tea

 

 

Tuaca Iced Tea

 

 

Tokyo Tea

 

Tokyo Iced Tea

 

 

*Photos and Cocktail Recipes provided by 3 Olives Vodka.

Cookerati Food News – June 11, 2013

June 12, 2013 | by Diana

FOOD & WINE® selected Wholesome Wave as its 2013 Grow for Good beneficiary and will direct campaign efforts towards its mission of empowering historically excluded urban and rural communities to make better food choices by increasing access to and affordability of fresh, locally grown food. Please help raise funds and awareness for the Wholesome Wave Foundation at the FOOD & WINE® online charity auction live from May 30-June 27 in conjunction with the
2013 FOOD & WINE Classic in Aspen!

 

 

 

 

 

 

http://www.gypsynester.com/elevated.htm

 

Small Bites: Garlic Scapes

June 5, 2013 | by Diana

Garlic scapes are in season.  What is a garlic scape- you ask?  Why it’s the shoot that the garlic plant sends up that will turn into flowers and then a seed pod with bulbettes.

Garlic Scapes - Bud End - Cookerati

 

 

Cutting the garlic scape off is supposed to help the garlic bulb to become larger because it’s not putting the energy into small bulbs.  It has a milder garlic flavor but can be used in place of garlic.  Some garlic scapes circle around while others just grow straight up.  The garlic scape should be cut off early while it is still soft because the stem becomes more fibrous and tougher as it gets older.

Garlic Scapes - Cookerati

Garlic scapes are great in any recipe that uses garlic, or green garlic.  It can be used in pesto – or just tossed with pasta.  Scapes can be used in dips, hummus, or aiolis, in soups or stews, and salads.

 

Try this recipe: Orzo, Asparagus and Garlic Scapes in a Garlic Scape Pesto