Friday , 20 October 2017

Kyra’s Kitchen: Frozen Assets

In case you had not noticed we are skidding to a record hot summer and thanks to the S&P we are hot also under the collar. [I would like to freeze THEIR assets!]

So it is time to haul out all the recipes that include the word ‘frozen’….

Here are some of my “frozen’ favorites:

Many years ago I prepared a Jello mold for a party luncheon. It was a very hot day and I put it in the freezer to prevent it from melting. Ultimately, I forgot it and only remembered a week later when I had another occasion! Pulled the mold right out of the frteezer and served it frozen.  It turned out to be a big hit.  Now I am a devotee of frozen Jello mold salad.

FROZEN JELLO MOLD SALAD
3 oz. package orange Jello
1 cup boiling water
3 tablespoons frozen orange concentrate
2 cups orange or mango sherbet
1 cup Cool Whip or whipped cream

Dissolve the Jello in the boiling water – add the orange concentrate and sherbet and cool until the mixture is starting to set.
Gently fold in the cool whip or whipped cream.
Freeze.

FROZEN CHEESE AND DATE SALAD
This is so rich it is probably better as a dessert.

8 oz. package cream cheese, softened
¼ cup maple syrup
1 cup Cool Whip or whipped cream
½ cup chopped dates
1 – 15 oz. can crushed pineapple, drained
½ cup finely chopped pecans

Blend the maple syrup into the cream cheese – then fold in the Cool Whip or whipped cream, dates, pineapple and nuts.
Pile into a 8”x8”pan and freeze.
Cut into squares to serve.

DESIGN YOUR OWN FROZEN SMOOTHIE
You can make your own smoothie – using any fruit, yogurt and liquid of your choice.
Use the same proportions as the recipe below.

Here is an example:
1 banana cut into chunks and frozen
1 cup frozen blueberries
1 cup milk
½ cup plain yogurt
½ cup orange juice
3 tablespoons honey

Blend all together in a blender or food processor.

You just made your own Frozen Smoothie!

POPSICLE
You do not have to invest in a Popsicle mold… because you can…
Make your own popsicles by freezing fruit juice in tiny disposable cups with a craft stick inserted.
Pour your juice of choice into the cups – set foil on top and push the Popsicle stick through in the center.
The foil will help to keep the stick upright until the Popsicle is frozen.

CHOCOLATE SHELL TOPPING
One of the most fun desserts is to set out 3-4 different ice creams or frozen yogurts and serve toppings for the guests to choose themselves.

Cut up fruit – nuts – chocolate chips – cookie bits and serve with your own chocolate shell topping:

7 oz. bittersweet chocolate
2 tablespoons virgin coconut oil [available in many supermarkets and all health food stores]

Chop the chocolate up into small pieces – add the coconut oil and place in the microwave for 45 seconds to melt together.  Stir until smooth.
To serve – warm the chocolate topping and pour over ice cream where it will form a shell.

CHOCOLATE BUTTERSCOTCH FREEZE
1 -14 oz. can condense
1 cup chocolate chopped finely
1 cup butterscotch chops
1 cup cream whipped or 1 cup Cool Whip

Stir the chocolate and butterscotch chips into the condensed milk.Gently fold in the whipped cream or Cool Whip.

Pile into an 8” square pan which has been lined with cling film or foil.  Cover with more foil and freeze for at least six hours. To serve, cut into squares.

About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

 

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