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
The History of Recipes
Recipes as an idea can be tracked far back into distant history, certainly as far into history as the early Egyptians, and potentially, even further back. However, in the main part, these ancient cook books were just very simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Romans a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and afters, something that is very familiar to us today. Additionally, he tells us how the cooks of his times were skilled in the use of many different spices, including some familiar names such as bay, rue and dill. Moving our culinary historical trip onwards, there were some recipe books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of food on the menus of the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy land, such as parsley, basil and rosemary. These new culinary innovations led to a surge in manuscripts on cooking, some of which still exist in private cookery archives. Over the next few hundred years, the upper classes competed to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books are in great demand, as a result of better eduction, people having more free time and being a little richer. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Coconut Milk Ice Cream Tostada Sundae recipe.
