Unique dishes and traditional treats from local readers
Food | November 2015
Pumpkin Beer Ice Cream
Courtesy of Nathan Tipton
For the Base
1 5-oz can evaporated milk
(or you can buy the 12-oz can, measure out
5 ounces, and save the rest for another batch)
1 12-oz can sweetened condensed milk
1 1/4 cups whole milk
(I’m sure low fat or skim would also be fine)
1. Whisk these three things together in a bowl, cover, and chill for 30 minutes or so.
2. While the base is chilling, get out your blender, to which you will add the following:
Ice Cream Ingredients:
1 can 100% pumpkin (15-oz can)
1/2 pint whipping cream
3/4 to 1 cup pumpkin beer
(I opted for a bit more beer, because of course) (Also, I used Harpoon UFO Pumpkin, but other good ones are Schlafly Pumpkin, New Belgium Pumpkick, or Leinenkugel’s FANTASTIC Harvest Patch Shandy)
1-2 tsp pumpkin pie spice (or just use a tsp each cinnamon and nutmeg)
A healthy splash of vanilla extract
A couple pinches of ground cardamom
2 tbsp sugar
1/4 tsp salt (optional, but if you’re using other fruit ingredients, it might be good to cut the extra sweetness)
1. Blend everything together, and stir into the ice cream base until well mixed. Process the mixture in your ice cream maker as directed for 20-25 minutes.
2. Freeze the ice cream bowl for 15 minutes and then decant it into a larger container and freeze for 2 or so hours until firmed up.
Courtesy of Barbara Riley
20 oz. can pineapple chunks, drained (reserve liquid)
1/2 cup sugar
1 cup grated sharp cheddar cheese
3 Tbsp. all-purpose flour
1/2 cup margarine, melted
1/2 cup Ritz crackers, crumbled
Combine sugar and flour, then stir in tablespoons of the reserved pineapple juice. Add grated cheese and pineapple chucks. Mix well. Spoon into a greased 1-quart casserole. Combine margarine and Ritz crackers then sprinkle them on top. Bake at 350 degrees for 20-30 minutes or till golden.
BBQ Pork Tortilla Rollups
Courtesy of Jen Millett
Prep time: 15 minutes plus 2-hour stand time
Servings: 36 slices
1 package (12 ounces) pimiento cheese spread
3 tablespoons barbecue sauce
1 teaspoon smoked paprika
4 flour tortillas (10 inches)
1/2 Smithfield Applewood Smoked Bacon Seasoned Pork Loin Filet, cooked and finely diced
1. In small bowl, combine pimiento cheese spread, barbecue sauce and paprika; mix well.
2. Divide cheese mixture between 4 tortillas; evenly spread on each tortilla.
3. Sprinkle chopped pork over top of cheese spread. Tightly roll up each tortilla and wrap in plastic wrap. 4. Place in refrigerator 2 hours or up to 2 days.
5. Cut each tortilla into 1/2-inch slices. Serve with light drizzle of barbecue sauce.