Recipes from June 5, 2013

From Herald news servicesJune 5, 2013 

Weekly recipes for June 5, 2013

Rice Krispies Treat Ice Cream

1 pint vanilla ice cream
1/2 cup Marshmallow Fluff
3 Rice Krispies treats (if homemade, about 2-by-3-inches each), cut into small chunks

Add the Fluff and mix until it is swirled through the softened ice cream. Add the chunks of Rice Krispies treats and stir until mixed into the ice cream.


Quadruple Chocolate Eclair Ice Cream

1 pint chocolate ice cream
1/3 cup chocolate fudge sauce
1/3 cup semi-sweet chocolate chips
2 chocolate eclairs, cut into small chunks

Add chocolate fudge sauce and mix. Add chocolate chips and mix again. Gently stir in chunks of eclairs.


Snickerdoodle Red Velvet Ice Cream

1 pint vanilla ice cream
2 large snickerdoodle cookies, broken into chunks
2 frosted red velvet cupcakes, cut into chunks

Add the snickerdoodles and mix well to softened ice cream. Gently stir in the chunks of cupcake.


Fresh Summer Rolls with Spicy Peanut Dipping Sauce

Start to finish: 40 minutes. Makes 16 rolls.

For the dipping sauce:

3/4 cup smooth unsalted natural peanut butter
1/2 cup hoisin sauce
2-3 tablespoons lime or lemon juice, or to taste
2 scallions, white and green parts, coarsely chopped
1 tablespoon low-sodium soy sauce
2 teaspoons sesame oil
Hot sauce, to taste
2 tablespoons water

For the rolls:

1 tablespoon rice vinegar
1/2 teaspoon sugar
Kosher salt
1 cup coarsely shredded carrots
1 cup shredded Napa cabbage
16 8-inch rice paper wrappers
1/2 medium jicama, cut into julienne strips (about 1 cup)
1 cup thinly sliced red bell pepper strips
1 cup blanched and thinly sliced snow peas
32 large fresh mint leaves

To make the dipping sauce, in a food processor or blender combine the peanut butter, hoisin, 2 tablespoons lime juice, the scallions, soy sauce, sesame oil, hot sauce and water. Puree until smooth. Taste and add more lime juice or hot sauce if desired, and additional water if necessary to thin the sauce to a good dipping consistency. Transfer to a bowl and set aside.

To prepare the rolls, in a small bowl combine the rice vinegar, sugar and a hefty pinch of salt. Whisk until the salt and sugar are dissolved. Add the carrots and cabbage and toss well. Set aside.

Fill a large bowl with hot water. Add 1 rice paper wrapper to the water and let soak for 10 to 15 seconds, or until just barely soft and pliable. Lay the wrapper flat on the counter. In the center of the wrapper, place a small, oblong mound of the carrot-cabbage mixture, then top with a bit each of jicama, bell pepper and snow peas. Top with 2 mint leaves.

To fold the roll, start by folding the right and left sides of the wrapper over the fillings. Next, fold the end closest to you up over the fillings and sides. Holding the roll firmly, roll it away from you until the remaining wrapper is completely rolled up. Transfer the roll, seam side down, to a plate and cover with a damp paper towel. Repeat with the remaining wrappers and fillings.

The vegetable rolls can be made up to 4 hours ahead, covered with a damp paper towel and plastic wrap and chilled. Serve with the dipping sauce.

Nutrition: 140 calories; 60 calories from fat (43 percent of total calories); 7 grams fat (1.5 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 16 grams carbohydrate; 2 grams fiber; 5 grams sugar; 5 grams protein; 250 milligrams sodium.


Red Wine Vinaigrette

Makes about 1 1/4 cups.

1 clove garlic, pressed
1 teaspoon Dijon mustard
3 ounces red wine vinegar
1/2 teaspoon salt
1 teaspoon sugar
Black pepper, to taste
2 tablespoons chopped parsley or other fresh herbs
6 ounces olive oil

Add garlic and mustard to bowl. Measure in vinegar. Add salt, sugar and pepper. Whisk ingredients together until salt and sugar dissolve. Stir in fresh herbs.

Whisk in oil in a steady stream until well blended. Adjust seasoning to taste for salt and pepper.

--Lisa Abraham

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