Reader Recipes
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)
Directions:
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
(1 tbsp-ish)
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)
Directions:
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.
Scalloped Pineapple
Courtesy of Barbara Riley
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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.
