Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 Bonni -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza 1001 Things to do with Eggplant http://home.att.net/~ashburysaubergines/index.html * Exported from MasterCook * Avocado Halves Drizzled with Bleu Cheese Sauce Recipe By : http://www.avocado.org/ Deborah Evans Laguna Hills, CA Serving Size : 2 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ripe California avocado Crumbled bleu cheese -- to taste (1 + oz.) Apple cider or white wine vinegar Cut the avocado in half and remove the seed. Place the bleu cheese in a shallow dish and mash with a fork. Pour enough vinegar (about a tablespoon) over cheese to moisten. Continue to mash until you have a runny dressing. Pour the cheese mixture directly onto the avocado halves. Eat with a spoon and enjoy! - - - - - - - - - - - - - - - - - - NOTES : Absolutely the best, simplest way to enjoy a delicious summer avocado! The sharpness of the dressing is the ideal complement to the avocado's buttery flavor. * Exported from MasterCook * Avocado Ice Cream with Hazelnut Shards Recipe By : http://www.avocado.org/ Serving Size : 4 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Egg Yolks 3/4 cup Sugar 2 cups Milk 1/2 cup Whipping cream 2 1/2 lbs California Avocados -- ripe (5 medium) 2 tsp Lime juice 1 tsp Lemon juice Hazelnut Shards ----Hazelnut Shards---- 2 1/4 cups Sugar 5 tbsp Water 3/4 cup Hazelnuts -- skinned, toasted, coarsely chopped Beat yolks and sugar until ribbons form; reserve. Heat milk to boiling, stirring frequently. Temper reserved egg mixture with a little hot milk; stir tempered mixture into remaining hot milk.. Heat mixture over low heat to 185 degrees F, stirring constantly. Remove from heat; continue to stir a few minutes; stir in cream. Thoroughly chill mixture. Meanwhile, pit and peel avocados. Puree in a food processor with lime and lemon juices. Whisk avocado puree into chilled custard. Freeze in an ice cream freezer following manufacturer's instructions. Store in an airtight container in the freezer. Garnish each serving with Hazelnut Shards Hazelnut Shards Preparation: Mix sugar and water in a heavy saucepan. Over medium-low heat, cook sugar and water without stirring until water evaporates and sugar turns golden brown, about 10 minutes. Working quickly, stir in finely chopped nuts. Immediately very thinly spread mixture on a buttered sheet pan. Cool. Break into shards. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Lime Pie with Meringue Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 California avocado -- pureed with 11/2 cup fresh lime juice (about 5 limes) 5 1/2 cups sugar 1/3 cup cornstarch 1/4 teaspoon salt 1 1/2 cups water 4 egg yolks. lightly beaten 1 tablespoon grated lime peel 9 inch baked pie shell Meringue -- given below ----Meringue---- 3 egg whites 1/2 tsp. vanilla 1/4 tsp. cream of tartar 6 tbsp. sugar In saucepan blend: sugar, cornstarch and salt: gradually stir in water. Stir to boil over medium heat and boil 1/2 minute. Gradually beat half of hot mixture into egg yolks: then return to saucepan. Stir and boil 1 minute longer. Remove from heat and stir in lime peel. Blend in avocado puree. Turn into pie shell. Top with Meringue. Bake in 350 (moderate) oven 10 to 15 minutes until brown. (9-inch pie). Allow to mellow at room temperature about 30 minutes before unmolding. Meringue Preparation Beat egg whites, vanilla and cream of tartar at medium speed for 1 minute, or until soft peaks form. Gradually add suger, about 1 tbsp. at a time, beating at high speed for 4 minutes, or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread over pie, carefully seal edge to prevent shrinkage. - - - - - - - - - - - - - - - - - - NOTES : Serves: 8 * Exported from MasterCook * Avocado Salsa Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ripe California Avocado -- Diced 1 Tomato -- Diced 1/2 Cup Corn Kernels 1 Lime -- Juiced 1/4 Bunch Cilantro -- Chopped Salt & Pepper to Taste Combine all ingredients and toss together gently. Add Cayenne Pepper or minced Jalapenos if you prefer a spicy salsa. Makes a wonderful topping or dip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avocado Sherbet Recipe By : http://www.avocado.org/ Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 cup sugar 6 California avocados -- (3 pounds) pureed 3/4 cup orange juice 1/2 cup pineapple juice 1/3 cup lemon juice 2 tablespoons finely chopped orange zest 2 tablespoons finely chopped lemon zest 1/4 teaspoon pure almond extract 1/8 tespoon salt Heat milk and sugar until sugar is dissolved; do not boil. Cool to room temperature. Beat together milk mixture and remaining ingredients. Freeze in an ice cream machine according to manufacturer¹s instructions. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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