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.