2 cup milk
2 cup whipping cream
1 vanilla bean, split
1 cup caramel sauce
Directions
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET
SAUVIGNON, 1978. SAUCE: Combine sugar and 1/2 cup water in heavy
saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
golden brown. Don't let sugar burn. Remove saucepan from heat,
immediately add cream, stirring until smooth. Add butter, let melt
in sauce. Stir to combine thoroughly. Serve warm or chilled. If not
using at once, cover with plastic wrap, store in refrigerator. ICE
CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
aside. Pour milk and cream into saucepan, add split vanilla bean.
Heat just to boiling point to scald, then remove pan from heat. Pour
a little scalded milk and cream into egg mixture, stir gently.
Gradually add and mix in remaining milk and cream. Return pan to
stove, cook over medium to low heat, stirring constantly until
mixture coats wooden spoon. Strain into bowl over ice. Stir in
Caramel Sauce. Freeze in ice-cream maker, according to directions.
~----
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM
TO: ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL
SEASONS MEA
#1 (We'll see if they go up in order
These are from MK's 'A Taste for all Seasons'
Servings: 6 servings
Apple Tarts With Ice Cream Part 2 Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Ice Cream
The History of Recipes
We can follow the history of meal recipes way back into antiquity, at least as far back as ancient Egypt, and quite possibly further than that. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Roman Empire a man called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. He also informs us how the Roman chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and parsley. As our culinary historical trip moves on a few more years there are two books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food on the tables of the nobility of that time. In the fifteenth century, the Crusaders brought back many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new foods and tastes caused an outbreak in recipe publications, most of which are now in private cookery archives. By the arrival of the 20th century, recipe books are starting to become popular mostly due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Apple Tarts With Ice Cream Part 2 recipe.
