Goda's Masala

Goda Masala (Grandmother’s Spice Blend) 

I double and quadruple this recipe to make small jars for friends. 

1 Tbsp unsweetened shredded coconut; 1 Tbsp. cumin seeds; 1 tsp. sesame seeds; 1 tsp. poppy seeds; 3 whole cloves; 1 stick cinnamon; 1dried red chilis; 3 cardamom seeds. All toasted briefly in a scant 2 tsp. oil, cooled and ground. 

 Toss a pinch into cooked rice or grains, or steamed vegetables. Delicious sprinkled on cakes, sweets, ice cream.

This recipe is from Urvashi Pitre's Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast

Roasted Pumpkin 5-Spice Ice Cream

I love pumpkin ice cream. Other pumpkin flavors don't really turn me on, although I do like a slice of pumpkin bread or pumpkin pie every so often. This recipe is not sweet, but has wonderful, rich pumpkin flavor. The 5-Spice gives it just the right touch of spice. I garnished a scoop with chopped pecans and a drizzle of our honey.

 I decided to make Jeni's Roasted Pumpkin 5-Spice Ice Cream last weekend. I had what I thought was a Kabocha pumpkin. I apparently didn't! It must have been a Pie pumpkin - lots of dark orange meat with a very dark orange skin. I roasted it and had plenty for the ice cream. The base is very different from the other ice creams, so I will list all the ingredients here:

1 small pie pumpkin, Kabocha, or other dark, savory squash 

2 cups whole milk 1 T plus 1 tsp. cornstarch

1-1/4 c. heavy cream 

1-1/2 oz. cream cheese, softened 

1/4 tsp. fine sea salt 

1/4 c. honey 

2/3 c. packed light brown sugar 

2 T. light corn syrup 

1 T. Chinese 5-spice powder 

Preheat the oven to 400 degrees. Cut the pumpkin in half and remove the seeds and membranes. Place cut side down on a bakin sheet and roast for 30-40 minutes, until soft when pierced with a fork. Let cool slightly. Scoop the flesh into a food processor and puree until completely smooth. It should not be watery; if is is, let sit in a sieve for an hour or until it is thick like that that comes in a can.

Measure out 3/4 cup for the ice cream and reserve the rest for another use. Mix about 2 T of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth and add the pumpkin puree and the honey and whisk until smooth. Fill a large bowl with ice and water. Heat the milk and cream on low heat. Add the brown sugar, light corn syrup, turn up the heat to medium and bring to a boil, stirring so that it does not burn for four minutes. Turn off heat or remove pan from electric burner. Add the Chinese 5-Spice powder and stir. Stir in the cornstarch slurry and stir until dissolved. Boil for one more minute. Take off heat. Take one cup of the hot custard and stir with the pumpkin, honey, cream cheese/salt. If it is lumpy, use an immersion blender and add another cup of custard. Stir all together and pour into a cold pan that sits in the large bowl with ice water. Cool for about an hour. Process as ice cream.

Honey- & Fig Balsamic Roast Lamb Shanks

 I found some lamb shanks we had had in the freezer since we moved from Norwood. Walden Meat had triple-wrapped them, so they were still perfectly-frozen and nice and meaty.

I used  this recipe by Rachel Hanawalt from Simple Seasonal and adapted it somewhat. Instead of plain balsamic vinegar, I used Fig Dark Balsamic from LeRoux Kitchen.   

SimpleSeasonal.com

Mix 2 T flour with 1/8 tsp each of cumin, rosemary and thyme, and 2 dashes of cinnamon and 1/4 tsp. sea salt. 

In the crockpot, place the shanks and cover with flour mixture. Turn shanks over and cover with any flour on the bottom.  Pour over the shanks: 1 cup of chicken broth, 1/2 c red wine, 1 Tbp. honey and 1/4 cup of the fig balsamic.  Toss 1 large yellow onion cut into large chunks. Place the lamb on top and grind salt and pepper generously over the top. Place fresh rosemary and thyme sprigs on top (if you have them. Place the potatoes on top of the meat.

Cook 5 hours on high in the crockpot. Mix the potatoes into the juices for the last hour.

• 2 Tbsp flour
• ⅛ tsp cumin
• ⅛ tsp rosemary
• ⅛ tsp thyme
• 2 dashes of cinnamon
• ¼ tsp salt
• 1 C chicken broth
• ½ C red wine
• ¼ C fig-balsamic vinegar
• 1 Tbsp honey
• 2-4 small lamb shanks
• 1 sweet yellow onion cut into sixths
• Fresh rosemary and thyme sprigs
• Several yellow potatoes cut into wedges
  

Lebanese 7 Spice

 I've been doing a lot of instant pot cooking AND Indian cooking lately. Today, though, I decided to make lamb shanks using a recipe calling for Lebanese 7 Spice.

Here's the combination. I had to grind the fenugreek seeds into powder:

1 Tbsp. each of ground allspice, black pepper, cinnamon, clove, nutmeg, ginger, and fenugreek.

I made two recipes and will give one away with a recipe for lamb.

Birthday Cake Ice Cream

Make Jeni's Vanilla Ice Cream base. I added ground vanilla bean to the base or Vanilla Bean Puree to the base.

When the ice cream is nearly done freezing, mix in a generous amount of rainbow sprinkles and freeze four hours.

BANANA HONEY ICE CREAM

INGREDIENTS

• 2 cups heavy cream
• 2 cups milk
• 1 vanilla bean, split and scraped
• 3 large, very ripe bananas
• 8 egg yolks
• 7 tablespoons granulated sugar
• 1/2 cup sour cream
• 2 tablespoons orange blossom or clover honey

In a large saucepan, scald the cream and milk with the vanilla bean. Remove from heat, cover and let flavor infuse for 30 minutes. Meanwhile, mash bananas well or puree briefly in a food processor, set aside.

In a large bowl, beat together the egg yolks and the sugar for a few minutes until the sugar has dissolved and the mixture is thick and pale yellow, set aside. Reheat cream mixture to scalding and about 1/4 of it into the egg yolks, whisk continuously. Return mixture to the saucepan and whisk together with remaining cream.

Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back of the spoon. Pour into a bowl and whisk a few times to release heat. Stir in banana puree, sour cream and honey. Strain through a fine-mesh strainer. Chill. Freeze in an ice cream machine according to manufacturer’s instructions.

From The Lovely Food Blog

Lemon Cream Ice Cream

Update May 2020 - This is the best lemon taste ever! This time, I goofed and zested two lemons before remembering that the zest needed to be in strips! Fortunately, I had plenty of lemons, having bought a whole bag at Costco last week. I wondered what to do with the zest that I would not use so I added some sugar and some Lemon Sugar Crystals and left it overnight to crystalize and dry out. I'll sprinkle some on the ice cream when I serve it.

I also boiled the sugar/lemon juice down to about 1/4 cup. I added some Nielsen-Massey Lemon Paste to it before adding the cold lemon syrup while the ice cream was churning and had chilled up a bit in the compressor.

Remove the zest from 2 lemons in large strips and reserve.  Halve the lemons and squeeze 2/3 cup juice. Make a lemon syrup with the juice and 2 T sugar by bringing to a boil in a saucepan and stirring until sugar is dissolved. Refrigerate until chilled or when cooled place in small Ziploc in the ice water along with the ice cream custard.

Make the ice cream base as with other ice cream bases using milk, cream, sugar, light Karo, salt, cream cheese, and cornstarch. Add lemon zest to cream and milk in the pan before cooking.

After chilling in a ice water bath for 30 minutes or until cold, remove the lemon zest from the ice cream (straining through a sieve if necessary.) Pour the ice cream in the ice cream freezer and turn on. After about 10 minutes of chilling, stream the chilled lemon syrup through the opening on top.

Chill for at least one hour before packing. Freeze until firm at least four hours.