Pumpkin Spice Eggnog Gelato

I don't care that this recipe is a little out of season because it is absolutely delicious.  If you love eggnog, I know you will enjoy this as well.

Pumpkin Spice Eggnog Gelato

Pumpkin Spice Eggnog Gelato

• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cups sugar
• 4 egg yolks
• 1 tsp nutmeg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie extract 

Combine the cream, milk and half of the sugar in a medium saucepan over medium high heat.  Stir mixture until the sugar has dissolved and then heat without stirring until the milk begins to raise slightly or bubbles start to appear on the side of the pan. Do not bring to a boil. Remove the pan from the heat and let cool. In order to cool quickly, place the pan in a bowl full of ice water. The mixture will have cooled enough once you can comfortably dip your little finger in the liquid for ten seconds.

While the milk mixture is cooling, blend the egg yolks with the remaining sugar until they are fully integrated.  Blend the cooled milk mixture into the egg yolks little by little until they are fully mixed.  At this point, the mixture is essentially a very rich and heavy eggnog.  Pour the eggnog into a double boiler and heat until it is thick enough to coat the back of a spoon.  Note: If you do not have a double boiler, stir the eggnog constantly over medium to medium high heat until the eggnog thickens.  To avoid curdling of the eggs, never let the eggnog come to a boil.

Finally, stir in the nutmeg and flavor extracts. Let the eggnog chill in the refrigerator . When cool, pour the eggnog in an ice cream machine and run the machine for 20 to 25 minutes or until ready. Empty the gelato into a container, stir and then store in the freezer at least 3 hours.

Pumpkin Pie Eggnog Gelato

If the eggnog does not achieve a thick enough texture, the gelato may not freeze well and may melt quickly when removed from the ice cream maker.  In this case, stir the gelato well to integrate the frozen and melted gelato and then store in the freezer.  Stir the gelato several more times in the first three hours of being in the freezer.  This will mix in the melted eggnog and assure a smooth gelato texture throughout the batch.

White Chocolate Candy Cane Bars

A dangerously addictive natural treat for the holidays. I use candy bar molds for this recipe; however, you can just as easily spread the chocolate into a pan and break it into pieces when it is done.

• 1/4 cup crushed homemade candy canes
•  8 or 10 oz Ghirardelli white chocolate (2 bars or 1 bag of chips)
• 1/8-1/4 tsp peppermint oil
• 1/2 Tbsp natural vegetable shortening

Break up chocolate bars and melt in a double boiler over medium and then low heat. Make sure mixture is not exposed to steam since this will make the chocolate clump.  Once the chocolate is melted, stir in the shortening and then remove from heat. Stir in peppermint oil and crushed candy canes pieces. Pour chocolate into the molds. Tap the molds to assure the chocolate settles and then place in the freezer.  After 5 to 10 minutes, the chocolates should be ready and will pop out of the molds easily.  All measurements are approximates so mix in as much of the crushed candy cane as you like. Chocolates will become soft at room temperature so it is best to store them in the refrigerator.

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Homemade Sweet Catchup

Homemade catchup without the high fructose corn syrup is definitely worth the extra work. Althought making homemade catchup from tomatoes can be a bit time consuming, the process is quite easy. Since most of the recipes I found involved extremely large volumes of tomatoes for making and canning catchup, I decided on my own ration and ingredients. 

• Approximately 3 quarts of fresh tomatoes (peeled, seeded and squeezed will make 1 quart)
• 1/2 cup sugar
• 1/2 small onion (chopped)
• 1/4 yellow, orange or red pepper (chopped)
• 1 small clove of garlic (chopped)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp celery salt
• 1/4 cup vinegar 

 
To remove tomato peels: Bring tomatoes to a boil for one minute and then plunge in an ice cold water bath. Tomato peels will fall off.

Quartering and Seeding tomatoes: Cut tomatoes in quarters and remove seeds with your fingers. Squeeze tomatoes and place them in a strainer so more water will drip off. Reserve all that is strained and removed from the tomatoes and then strain in a cheese cloth for fresh tomato juice.

1. Add squeezed tomatoes, onions, peppers, garlic, salt, pepper, & celery salt to a pot and simmer over medium to medium high heat until tomatoes are soft.
2. Run mixture through a sieve or food mill to remove remaining seeds and peels.
3. Place the resulting liquid in a pot, add the vinegar and return the liquid to a simmer.  Continue to cook until the liquid thickens into the consistency of catchup.

Note: this recipe will make about 1 cup of catchup and can be refrigerated up to 3 or 5 days.

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For larger batches and photos of the process, refer to the following recipes:

Mom's ripe tomato Catsup
Homemade Catchup Recipe

Homemade Mayonnaise

Making homemade mayo is just as fun and rewarding as making homemade butter. After reading several recipes for homemade mayonnaise, I decided on the following ingredient ratio, which worked great.

• 1 cup light in flavor olive oil
•  2 egg yolks
•  1 1/2 Tbsp vinegar or juice of 1 lemon
•  1/4 tsp salt or to taste
•  dash of pepper

1. Whisk together egg yolks, lemon juice/vinegar, salt and pepper until smooth.
2.  Add a couple of drops of oil and whisk well. 
3. Continue adding oil in small amounts; each time making sure that the mixture is smooth. Adding oil gradually and mixing well in between adding oil will assure that the mixture begins to emulsify. Once the mixture appears to thicken, begin adding more oil in between stirring. Once all the oil is mixed in, the mixture should be emulsified and should have the texture of mayonnaise.
4. Mayo can be stored safely in the refrigerator up to 3 or 5 days.

Notes:

1. If the mixture is thickening but not fully emulsified, try whisking in another egg yolk and then gradually adding another half cup of oil. 
2. If the mixture is still very runny toward the end of the process, the mixture most likely did not begin to emulsify and it is best to start over.
3. A food processor or emulsifying blender may be used in the place of a whisk.

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Quick Homemade Tomato Juice

If you've just made tomato sauce, catchup or any other recipe that results in an abundance of tomato juice, you might be wondering what to do with the excess tomato juice you've strained and saved.  Here is a fresh tomato juice recipe you can make in under a minute.

1 glass of fresh tomato juice (strained)
1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp pepper

Stir sugar, salt and pepper into your glass of fresh tomato juice and enjoy.  Stir on occasion to assure the spices don't settle on the bottom of the glass.

Making Homemade Condiments

Homemade Mayo

One of the last things we may consider when making unprocessed foods is the possibility of making condiments.  However, if you think about it, its silly to put all sorts of work into making unprocessed foods and to then turn around and flavor our healthy food with processed condiments.  Of course learning how to make each condiment may take some time.  So I started out by seeking natural condiments in our local coop and whole foods to hold us over until I learn how to make each recipe.  Here are some good recipe ideas for making your own condiments.

Homemade Catchup

Basic Condiments

• Mayonnaise: Made from eggs, oil and lemon juice.
• Catchup: Takes a little longer if you make with fresh tomatoes, but definitely worth it. Try making a small batch first in order to find out what recipe is best for you.
• Mustard: There are plenty of mustard recipes. You can choose from a mustard recipe that uses mustard seeds or a mustard powder based mustard recipe.
• Pickle Relish:  Main ingredients are pickle cucumbers. Here's a very detailed pickle relish recipe and this pickle relish recipe is a little easier.

Dairy

• Butter: Can be made by shaking or by beating heavy cream.  
• Margarine: Use half butter and half oil. 
• Cream Cheese: Made by adding a little salt to yogurt and straining.
• Sour Cream: Made with cream and buttermilk. Here's a sour cream recipe with great reviews. Here's a sour cream recipe which uses heavy cream instead of half and half.

Dips

• Ranch Dip: There are a lot of good recipes out there, but here is a ranch dip recipe that is pretty easy to make.
• Salsa: There are many different recipes out there, but here's a link to one of my favorites.

Homemade Margarine

If you are looking for a low cholesterol butter substitute, the best thing is to make your own margarine since this will not include trans fats as most store bought margarine does.

2 Tbsp Real Butter
2 Tbsp Light in flavor olive oil

To make margarine, melt the real butter and stir in an equal amount of light in flavor olive oil.  Let this mixture cool and it will solidify into margarine.  Since vegetable oil is not great for diets, its best to use light in flavor olive oil instead.

Another option, which is much easier, is to substitute 1/2 of the butter called for in a recipe with light in flavor olive oil.  This way the butter taste will remain in the recipe but it will have less cholesterol. It is the same effect as using margarine but easier.
Zero fat diets are actually counterproductive.  If you are looking for a low cholesterol butter substitute, the best thing is to make your own margarine since this will not include trans fats.  To make margarine, melt 1 part real butter and stir in 1 part vegetable oil.  Let this mixture cool and it will solidify into margarine.  Since vegetable oil is not great for diets, you can use light in flavor olive oil instead.  Another option, which is much easier, is to substitute 1/2 of the butter called for in a recipe with light in flavor olive oil.  This way the butter taste will remain in the recipe but it will have less cholesterol.

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