Tuesday, November 22, 2016

2016 Friends Thanksgiving

Another year and another Friends Thanksgiving spent with friends I've had since we were kids. This post election party was a change to breath again, and remind ourselves that we are in this thing called America together. There is great comfort in that knowledge.

2016 Friends Thanksgiving
 
Appetizers
Assorted cheeses, tampenade,bread, olives, crackers, dried fruit
 
Main course
Bitter greens, croutons, almonds
Root vegetable and chestnut stuffed squash
Brussels sprouts
Cranberry walnut bread

Dessert
Coconut ice cream with Cointreau cranberries swirl
Ginger caramel
Spicy pepparkakor
Assorted desserts from Lunds & Byerly's

 
 
I found the base of the ice cream recipe online at several sites. We topped the ice cream with warm ginger caramel, and paired with a spicy pepparkakor.

Coconut Ice Cream with Cointreau Cranberries
for the ice cream;
2 cans coconut milk
1/3 cup corn syrup
1 tablespoon Cointreau
1 teaspoon each ground ginger and vanilla extract
1/4 teaspoon salt
 
Process ice cream batter in ice cream machine according to manufacture's instructions.
 
for the swirl;
1 1/2 cup raw cranberries
1/4 cup orange juice
zest from 1 orange
3 tablespoons sugar
3 tablespoons Cointreau

In saucepan add all swirl ingredients and bring to boil over medium high heat. Reduce to low and simmer, covered, 10 minutes. Chill 30 minutes.

In ice cream storage tub, stagger layers of ice cream and cranberry swirl. Freeze at least 2 hours before serving.

Ginger Caramel
1 cup plus 1/4 cup heavy whipping cream
2 teaspoons ground ginger
2 cups sugar
2 teaspoons lemon juice

In saucepan simmer 1 cup cream with ginger for 5 minutes, stirring often and making sure cream does not boil over. Add sugar and lemon, continuing to cook an additional 10 minutes or until mixture is thick. Stir in remaining 1/4 cup cream. 
 
 
 
 

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