4 qt strong coffee (1 gallon)
2 qt chocolate ice cream (Haagen Dazs recommended)
2 qt vanilla ice cream (Haagen Dazs recommended)
1/2 pt whipping cream (or cheat and use Cool Whip)
1/2 cup sugar
2 Tbs vanilla
Nutmeg for garnish
Chill coffee.
Add ice creams, stir until partially melted.
Whip cream, adding sugar gradually (or dissolve into coffee), then fold in vanilla - float on top of ice cream mixture
Sprinkle with nutmeg.
Yield: 25-30 servings
No matter where you are in the world. The family recipes are accessible to you. Sojourn on. Savor Life.
Wednesday, October 30, 2019
Sunday, October 13, 2019
White Bean Soup, Italian Style - Lexie's
8 oz dried cannellini beans
or
3 cans of cannellini beans
3Tbs olive oil
2 onions, finely chopped
2 garlic cloves, minced
5 cups vegetable stock
1 celery stalk, chopped
3 or 4 parsley stems (flat leaf parsley)
1 bay leaf
1 Tbs lemon juice
Salt and freshly ground pepper to taste
To serve:
Chopped parsley leaves
Crumbles of cooked bacon
1) Soak the beans in cold water to cover overnight. Drain.
2) Heat 2 Tbs oil in a saucepan over medium-low heat. Add the onions and cook, stirring, for 8 minutes, until translucent. Add the garlic and cook for 1 minute.
3) Add the drained beans, stock, celery, parsley, and bay leaf. Bring to a boil over high heat. Cover and simmer about 1 1/2 hours, stirring or until the beans are very tender. Stir in the lemon juice.
4) Remove the bay leaf. In batches, with the lid ajar, purée the soup in a blender. Return to the pan and season. Keep warm.
5) Heat the remaining 1 Tbs oil in a small frying pan over medium heat. Add bacon, cook for 5 minutes. Add shallots and cook for 3 more minutes.
Top with crumbled bacon and shallots or leaves of parsley.
or
3 cans of cannellini beans
3Tbs olive oil
2 onions, finely chopped
2 garlic cloves, minced
5 cups vegetable stock
1 celery stalk, chopped
3 or 4 parsley stems (flat leaf parsley)
1 bay leaf
1 Tbs lemon juice
Salt and freshly ground pepper to taste
To serve:
Chopped parsley leaves
Crumbles of cooked bacon
1) Soak the beans in cold water to cover overnight. Drain.
2) Heat 2 Tbs oil in a saucepan over medium-low heat. Add the onions and cook, stirring, for 8 minutes, until translucent. Add the garlic and cook for 1 minute.
3) Add the drained beans, stock, celery, parsley, and bay leaf. Bring to a boil over high heat. Cover and simmer about 1 1/2 hours, stirring or until the beans are very tender. Stir in the lemon juice.
4) Remove the bay leaf. In batches, with the lid ajar, purée the soup in a blender. Return to the pan and season. Keep warm.
5) Heat the remaining 1 Tbs oil in a small frying pan over medium heat. Add bacon, cook for 5 minutes. Add shallots and cook for 3 more minutes.
Top with crumbled bacon and shallots or leaves of parsley.
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