Ice Cream Cone Revolution – Choc Mint Ice Cream Recipe

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It’s hard to imagine a world without takeaway containers, popsicle sticks or ice cream cones because we tend to eat on the run. In fact, the development of ice cream cones took centuries! Iced cream puddings became popular in the late 1700s and wafers of fine flaky biscuit were eaten with or after the pudding as a digestive aid at the end of the meal. Although wafer cornucopias were used to decorate iced pudding dishes, the pudding was not inserted in them.

Iced puddings were popular also in the 1800s but containers were rarely mentioned in cookbooks. Mrs. A.B. Marshall’s Cookery Book, 1888, had a recipe for almond-encrusted cornets filled with cream or “water-ice or set custard of fruits, and served for a dinner, luncheon, or summer dish.” Chef Ranhofer’s book, The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art, 1894, had a recipe for “Rolled-Waffle Cornets” and recommended putting flavoured whipped cream in the cornets.

In the streets, Italian immigrants in London may have sold ice cream in cones, but there is no evidence of this practice. Biscuit cup companies became popular at the turn of the 20th century. Antonio Valvona registered the first patent in 1902 in Manchester, England for an “Apparatus for Baking Biscuit Cups for Ice Cream.” We took another step toward the cone.

The ice cream cone was introduced by accident at the 1904 St. Louis World’s Fair. The International Association of Ice Cream Manufacturers (IAICM) credits Ernest Hamwi with the invention. Pastry-maker Hamwi was selling “zalabia,” a traditional Levantine flat waffle-like pastry sprinkled with confectioner’s sugar. His stall happened to be next to an ice cream stand run by 16-year-old Arnold Fomachou. Fomachou ran out of ice cream dishes mid-way through the fair so Hamwi twisted his zalabias into cones and scooped Fomachou’s ice cream into them to serve to the public. They became an instant success. J. P. Heckle approached Hamwi after the fair to buy his waffle machine and ask him to partner in the first ice cream cone company, the Cornucopia Waffle Company. In 1910, Hamwi opened his own company, the Missouri Cone Company. The first US patent was issued in 1924 for a “machine for forming thin, freshly baked wafers while still hot into cone-shaped containers.” We reap the benefits.

 

MINT AND CHOCOLATE ICE CREAM

¼ cup sugar

½ cup water

3 large egg yolks

1¼ cups light cream

1¼ cups heavy cream

6 tablespoons crème de menthe

4 squares of dark chocolate, chopped

In a heavy saucepan, dissolve sugar in ½ cup of water. Bring to the boil and boil until 215ºF (102C).

Beat the yolks in a bowl. Slowly pour in the syrup, beating until the mixture becomes thick and light.

In another bowl, whip the creams together until soft peaks form. Fold the cream into the yolks with the crème de menthe and chocolate. Pour the mixture into a container, cover and freeze till firm. Before serving, transfer ice cream to the fridge for 30 minutes.

Orange Chocolate Truffles

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Perfect for Valentine’s Day

Christmas comes but once a year and for that we are very thankful. Many years ago in England during the war, my mother and grandmother scrimped and saved their rations to get enough ingredients to make Christmas puddings. They made the puddings in October to give them time to ripen but when Christmas came, the puddings were mouldy and unusable, the product of poor quality ingredients in wartime.

Some years later, my family lived in Malaysia and one Christmas when my grandmother was visiting from England, she and my mother sweated away in 30-degree heat making a traditional pudding according to Great Aunt Polly’s recipe. The Chinese cook was fascinated.

Before dinner, mother pointed out the brandy to pour over the pudding and told Cookie to light it before bringing it to the table. When the cold consommé and roast turkey had been eaten, he whispered urgently to her that he couldn’t get the brandy to light. She said, “Never mind, Cookie, bring it in just the same.” He placed the pudding in front of my father for him to serve it, while at mother’s end of the table were fruit salad and mince pies. Father served out twelve portions, which Cookie passed round. My father was the first one to taste the pudding. He grimaced and said, “Something’s wrong with this pudding!” Cookie brought in the bottle of “brandy” he had used. It was Shell Teepol cleaning fluid, a new product that my father had been given to try. Cookie thought he would keep the best brandy for after-dinner drinks. Luckily, they could safely eat the fruit salad and mince pies. It was yet another memorable Christmas.

Instead of sweating over a hot stove, I recommend something completely different: orange chocolate truffles. They are great for gifts both to others and yourself.

4 oz (114 gm) of milk chocolate, in pieces

2 oz  (57 gm) of grated plain dark chocolate or powdered drinking chocolate

2 tablespoons of sweetened condensed milk

1 oz (30 gm) of butter

1 orange (for the zest)

1 lb (454 gm) of icing sugar

Your choice of Cointreau, brandy, crème de cacao, orange liqueur

In a mixing bowl put the pieces of chocolate, butter and condensed milk. Put the bowl into a larger bowl of hot water to soften the chocolate and butter. Stir until well blended and smooth. Grate the rind of the orange and add to the mixture. Stir icing sugar gradually into the mixture until it is firm enough to roll into balls without sticking to the fingers. We wouldn’t want that to happen! Adjust icing sugar and liqueur to get the right texture. This could take hours if you are really diligent! Make balls about the size of a walnut (or a mouth) and roll in grated plain dark chocolate or powdered cocoa or drinking chocolate. Put the balls on waxed paper on a baking tray and put in the fridge to harden. Then wait!

New Zealand’s Favourite Cookies

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Where are they?

AFGHAN BISCUITS

These small round cookies have a blob of icing on top with a half walnut on top of that. The whole thing looks like a turban, which is probably what prompted the name.

Makes 20 small cookies

1 cup butter, softened

1/2 cup caster sugar

1 1/4 cups flour

2 Tbsp cocoa powder

1 1/3 cups cornflakes

1/2 cup walnut halves, to decorate

Heat oven to 350 (180°C) and line two baking trays with wax paper.

Place butter and sugar in a bowl and beat until pale and creamy.

Sift flour and cocoa powder over creamed mixture; stir to combine.

Stir in cornflakes.

Place tablespoonfuls of mixture on baking trays.

Bake for 15 to 20 minutes or until firm and golden brown.

Cool on wire rack.

Ice the cold biscuits with chocolate icing and a walnut half.

Chocolate Icing

Mix a cup of icing sugar with a tablespoon of cocoa and a dash of water in a saucepan on low heat; stir. Add more ingredients to get the right quantity and firm texture.

ANZAC BISCUITS

No one really knows the history of these biscuits but one story is that when Australian and New Zealand soldiers joined forces in World War I (becoming the ANZACs), someone decided to make a biscuit to celebrate.

Another story says that, as the biscuits are economical to make, nourishing, and store well, families could send these biscuits in food parcels to ANZAC troops overseas. They survive rough handling and go well with the strong hot tea that was a standard ration for the soldiers, so this is possible.

The biscuits are like Scottish oatcakes and no doubt early settlers brought the recipe to New Zealand. In World War I, the biscuits were sold to help fundraise for the Red Cross and the Returned Servicemen’s Association, which seems the probable origin of the name.

½ cup (4 oz) butter

1 tablespoon golden syrup

2 tablespoons of boiling water

1 1/2 tablespoons of bicarbonate of soda

1 cup of rolled oats

3/4 cup desiccated coconut

1/2 cup (4 oz) plain flour

1 cup (8 oz) of sugar

Combine all dry ingredients except soda.

Add melted butter.

Stir in soda mixed with boiling water.

Place in spoonfuls on greased tray.

Cook in moderate oven about 20 minutes. Cool.

Store in airtight container.

PIKELETS or SCOTTISH PANCAKES

1 egg

¼ cup caster sugar

1 cup flour

1 tsp baking powder

Pinch salt

¾ to 1 cup milk

1 Tbsp melted butter

Oil for frying

Jam and whipped cream, to serve

In a bowl, beat egg and sugar together until thick.

Add dry ingredients alternating with milk, adding enough milk to form a smooth, thick batter. Stir in the melted butter.

Heat a non-stick frying pan over medium heat. Add a film of oil and cook tablespoons of batter in batches, for about 2 minutes or until bubbles appear on the surface. Turn pikelets over to brown the other side. Remove to paper towels.

Serve pikelets warm, topped with jam and whipped cream.

  • The batter will thicken upon standing; if necessary, add a little extra milk to thin the mixture before frying.
  • Fry one pikelet to make sure the pan is at the right temperature to turn the pikelets golden brown.

Chocolate Fudge Cake – forget the other stuff

This brilliant cake recipe was given to me by my sister. I have loved her ever since. It is our standard family birthday cake. That’s not my sister up there, they’re just trading cacao beans ready for someone’s birthday cake.

They say:

“There is no doubt that chocolate beats kissing hands down when it comes to providing a long-lasting body and brain buzz; a buzz that, in many cases, lasted four times as long as the most passionate kiss.” Heartbeats go from 60 to 140 beats per minute, according to a study carried out by Dr. David Lewis of Mind Lab. No wonder the Aztecs thought cacao beans were valuable as currency. A turkey was worth 100 beans and an avocado was a bargain at three beans. Taxes were paid in cacao beans. This is powerful stuff.

Two-thirds of the chocolate people eat today comes from West Africa. The variety of tree is Forastero and originated in the Amazon Basin. In Central America, cacao has been grown and processed for over three millennia but wasn’t available in Europe until the 1500s when it was introduced by the Spanish. The drink was an expensive delicacy for a century until plantations were established in Mesoamerica with an African workforce.

The first chocolate house opened in London in 1657. In 1689, Dr. Hans Sloane invented a milk chocolate drink that was used by apothecaries and later sold to the Cadbury brothers in 1897. The Industrial Revolution stimulated the invention of machines to process chocolate, which made it more accessible. In 1847, Joseph Fry & Son discovered how to make solid chocolate and the chocolate bar was born.

Call it what you like, xocolatl contains alkaloids such as theobromine and phenylethylamine, which affect the body, fight fatigue, raise serotonin levels and even lower blood pressure; dark chocolate may benefit circulation. It may fight cancer, stimulate the brain and reduce coughing. But do we need these reasons to eat it? The most reliable way of absorbing chocolate is by mouth. This cake will increase your heartbeat and give you a buzz you won’t regret.

CHOCOLATE FUDGE CAKE

1/2 cup (4 oz) butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla essence

2/3 cup cocoa

1/2 cup water

2 tsp. vinegar

1 cup milk

1 3/4 cup flour

1 tsp. baking powder

1 tsp. baking soda

pinch of salt

In a medium or large bowl, melt butter in microwave. Add sugar, eggs, vanilla and beat. In a small bowl, blend cocoa and water. Add to creamed mixture. In 1-cup glass jug, add vinegar to milk to sour. In large glass jug, add flour, baking powder, soda and salt. Add to creamed mixture with sour milk. Pour into two greased and floured 8-inch (20-centimetre) round cake tins or 9 x 13” (23 x 33 cm) pan. Bake at 350 degrees for 30 minutes. Cool slightly before turning out onto wire rack. Ice with Chocolate Vienna Icing.

CHOCOLATE VIENNA ICING

1/2 cup butter (4 oz)

3 Tbsp. cocoa

3 Tbsp. water

2 1/2 cups icing sugar

1 tsp. vanilla essence

In a medium bowl, melt 1/2 cup butter until creamy. In a small bowl, blend 3 Tbsp. cocoa with 3 Tbsp. water until smooth. Add 2 1/2 cups icing sugar to butter alternately with cocoa mixture. Optional: vanilla essence.