Moira, do you know of this recipe?
A New Zealand recipe for avocado ice cream is a blend of avocado, lemon
juice, orange juice, grated orange rind, milk, cream, sugar and salt,
frozen, beaten until creamy, and frozen again.
In Brazil, the avocado is regarded more as a true fruit than as a vegetable
and is used mostly mashed in sherbet, ice cream, or milk shakes. Avocado
flesh is added to heated ice cream mixes (such as boiled custard) only after
they have cooled. If mashed by hand, the fork must be a silver one to avoid
discoloring the avocado.
Some Oriental people in Hawaii also prefer the avocado sweetened with sugar
and they combine it with fruits such as pineapple, orange, grapefruit,
dates, or banana.
In Java, avocado flesh is thoroughly mixed with strong black coffee,
sweetened and eaten as a dessert.
Avocado slices have been pickled and marketed in glass jars. California
began marketing frozen guacamole in 1951, and a frozen avocado whip,
developed at the University of Miami, was launched in 1955. To help prevent
enzymatic browning of these products, it is recommended that sodium
bisulfite and/or ascorbic acid be mixed in before freezing.
Mexican guacamole, a blend of the pureed flesh with lemon or lime juice,
onion juice or powder, minced garlic, chili powder or Tabasco sauce, and
salt and pepper has become a widely popular ";dip"; for crackers, potato
chips or other snacks. The ingredients of guacamole may vary and some people
add mayonnaise.
Because of its tannin content, the flesh becomes bitter if cooked. Diced
avocado can be added to lemon-flavored gelatin after cooling and before it
is set, and chunks of avocado may be added to hot foods such as soup, stew,
chili or omelettes just before serving. In Guatemalan restaurants, a ripe
avocado is placed on the table when a hot dish is served and the diner
scoops out the flesh and adds it just before eating. For a ";gourmet";
breakfast, avocado halves are warmed in an oven at low heat, then topped
with scrambled eggs and anchovies.
how about raw w/ salt and pepper... or seasoned w/ Essence( "bamm") w/
French dressing in the center...
Aaaaaah, not boring, I slice the avocado in half, them make 1/8" thin cuts
throughout the fruit, both ways. Sprinkle lemon pepper and garlic powder
over and put it on a slice of bread. MMmMmmm
Of course, guacamole and Pico de Gallo is next
| Amy of Marvelous Gardens wrote:
| >
| > Moira, do you know of this recipe?
| >
| > A New Zealand recipe for avocado ice cream is a blend of avocado, lemon
| > juice, orange juice, grated orange rind, milk, cream, sugar and salt,
| > frozen, beaten until creamy, and frozen again.
| >
| > In Brazil, the avocado is regarded more as a true fruit than as a
vegetable
|
| > Avocado slices have been pickled and marketed in glass jars. California
| > began marketing frozen guacamole in 1951, and a frozen avocado whip,
| > developed at the University of Miami, was launched in 1955. To help
prevent
| > enzymatic browning of these products, it is recommended that sodium
| > bisulfite and/or ascorbic acid be mixed in before freezing.
| > Mexican guacamole, a blend of the pureed flesh with lemon or lime juice,
| > onion juice or powder, minced garlic, chili powder or Tabasco sauce, and
| > salt and pepper has become a widely popular ";dip"; for crackers, potato
| > chips or other snacks. The ingredients of guacamole may vary and some
people
| > add mayonnaise.
| >
| > Because of its tannin content, the flesh becomes bitter if cooked. Diced
| > avocado can be added to lemon-flavored gelatin after cooling and before
it
| > is set, and chunks of avocado may be added to hot foods such as soup,
stew,
| > chili or omelettes just before serving. In Guatemalan restaurants, a
ripe
| > avocado is placed on the table when a hot dish is served and the diner
| > scoops out the flesh and adds it just before eating. For a ";gourmet";
| > breakfast, avocado halves are warmed in an oven at low heat, then topped
| > with scrambled eggs and anchovies.
|
| Thanks to Amy for all the interesting information (especially the
| Guacamo;e recipe). Like Bill I definitely prefer to eat mine savory not
| sweet. Haven't yet come across that NZ Icecream, but might just give it
| a tentative go if I ever do. Some people I know here use them as a
| sandwich spread instead of butter and I have done so myself occasionally
| -a very suitable base particularly for a salad sandwich.
|
| Bill, my most favoured way of eating avocados is with a dash of
| Worcestershire Sauce. We had a very prolific couple of trees on our
| African farm and I must have consumed hundreds over the years. Now I
| have to buy them I am a bit more restrained. Tony won't bother with
| them. He finds them boring!
|
| Moira
| --
| Tony & Moira Ryan
| Wainuiomata NZ,
| where it's Summer in January and Winter in July.
Bille, what is this Essence ("bamm")
| how about raw w/ salt and pepper... or seasoned w/ Essence( "bamm") w/
| French dressing in the center...
Amy of Marvelous Gardens wrote:
Thanks to Amy for all the interesting information (especially the
Guacamo;e recipe). Like Bill I definitely prefer to eat mine savory not
sweet. Haven't yet come across that NZ Icecream, but might just give it
a tentative go if I ever do. Some people I know here use them as a
sandwich spread instead of butter and I have done so myself occasionally
-a very suitable base particularly for a salad sandwich.
Bill, my most favoured way of eating avocados is with a dash of
Worcestershire Sauce. We had a very prolific couple of trees on our
African farm and I must have consumed hundreds over the years. Now I
have to buy them I am a bit more restrained. Tony won't bother with
them. He finds them boring!
Moira
--
Tony & Moira Ryan
Wainuiomata NZ,
where it's Summer in January and Winter in July.
I make a spread out of it. I mash it, add a mashed hard boiled egg, chopped
onions, and salt and pepper to taste and spread it over bread! Yum!
lemon
California
juice,
> | > onion juice or powder, minced garlic, chili powder or Tabasco sauce,
and
> | > salt and pepper has become a widely popular ";dip"; for crackers,
potato
> | > chips or other snacks. The ingredients of guacamole may vary and some
> people
> | > add mayonnaise.
> | >
> | > Because of its tannin content, the flesh becomes bitter if cooked.
Diced
> | > avocado can be added to lemon-flavored gelatin after cooling and
before
topped
on rye/sourdough bread, toasted first- then buttered-( then marinara?)
then avo spread
yum, yum...
....
I make a spread out of it. I mash it, add a mashed hard boiled egg, chopped
onions, and salt and pepper to taste and spread it over bread! Yum!
You guys make me hungry! I don't think ecological avocado has hit Denmark yet...
Carol
