Ingredients
1 cup coconut strips or unsweetened shred, ded coco
1 or
2 batches coconut milk ice cream, recipe follows
6 dessert tostada cups, previous recipe
1 pineapple-anisette sauce, recipe follows
Directions
1. Place the coconut in an ungreased skillet and stir over medium
heat until dotted with golden brown spots, about 2 minutes.
2. To assemble, place 2 or 3 scoops Coconut Milk Ice Cream in the
center of each tostada cup. Top with Pineapple-Anisette Sauce and
the toasted coconut strips. Eat right away.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
typed by Tiffany Hall-Graham
Servings: 6 servings
Coconut Milk Ice Cream Tostada Sundae Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Fruit; Ice Cream; Mexican
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We can track the history of `recipes` way back into history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, old cookbooks were just very basic pictorial instructions for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of many aromatic flavors, including a few that will be familiar to modern cooks like thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like basil and coriander. The introduction of these new culinary ideas created an eruption in books on cooking, many of which are now in private libraries. For the next few years, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. The introduction of the TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Coconut Milk Ice Cream Tostada Sundae recipe.
