Last Minute Idea Seeking
Jun. 23rd, 2011 10:52 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
khatru.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
baitconSo among the things I'm bringing to Baitcon is 1 bulb of Korean Aged Black Garlic.
I couldn't resist 'black garlic' -- especially with a 'gummy bear texture'... My immediate thought is the garlic with the Black Onyx cocoa (which lends to all sorts of weird names... black on black ice cream?) Anyway, the website says that foods made with it turn out dry, and to add either regular dutch-process cocoa or add extra fat. I don't think that will be a problem with ice cream. :)
I've gotten off track. Garlic! Weird Garlic! Comments (Other than 'eewww'), suggestions? I have *tonight* to do this if it involves kitchen space... (and I'm posting this later than I wanted...) (and just managed to recover it, dammit...)
(Currently: ground cardamom, dried coconut milk, orange flower water, 'black onyx' chocolate powder, kaffir lime leaves, dried spearmint leaves, and unsweetened pomegranate juice rendered down to the consistence of molasses... hubby went back and got rose petals, hibiscus flowers, and the garlic today. The cardamom and coconut milk is for the rose water flavoring; the kaffir and dried spearmint are for the lemon-lime-spearmint sorbet I want to do again. The rose petals will be tossed into the rose ice cream - I don't think I'm going to do anything else with them, and we've done this before with fresh rose petals from the garden up there. I'm pondering what to do with the hibiscus flowers; one thing I wonder is if it will curdle milk, because most of the tea I've had that had hibiscus in it has been milk-unfriendly. I suspect that I may do only a simple thing, just the milk/cream/sugar and the flowers, to see what tastes emerge, and contemplate for next year. I don't have any immediate plans for the orange flower water or the black onyx chocolate. That was bought explicitly to share out, as is the pomegranate molasses.)
I couldn't resist 'black garlic' -- especially with a 'gummy bear texture'... My immediate thought is the garlic with the Black Onyx cocoa (which lends to all sorts of weird names... black on black ice cream?) Anyway, the website says that foods made with it turn out dry, and to add either regular dutch-process cocoa or add extra fat. I don't think that will be a problem with ice cream. :)
I've gotten off track. Garlic! Weird Garlic! Comments (Other than 'eewww'), suggestions? I have *tonight* to do this if it involves kitchen space... (and I'm posting this later than I wanted...) (and just managed to recover it, dammit...)
(Currently: ground cardamom, dried coconut milk, orange flower water, 'black onyx' chocolate powder, kaffir lime leaves, dried spearmint leaves, and unsweetened pomegranate juice rendered down to the consistence of molasses... hubby went back and got rose petals, hibiscus flowers, and the garlic today. The cardamom and coconut milk is for the rose water flavoring; the kaffir and dried spearmint are for the lemon-lime-spearmint sorbet I want to do again. The rose petals will be tossed into the rose ice cream - I don't think I'm going to do anything else with them, and we've done this before with fresh rose petals from the garden up there. I'm pondering what to do with the hibiscus flowers; one thing I wonder is if it will curdle milk, because most of the tea I've had that had hibiscus in it has been milk-unfriendly. I suspect that I may do only a simple thing, just the milk/cream/sugar and the flowers, to see what tastes emerge, and contemplate for next year. I don't have any immediate plans for the orange flower water or the black onyx chocolate. That was bought explicitly to share out, as is the pomegranate molasses.)
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2011-06-24 03:22 am (UTC)It's one I've always wanted to try....
O.o
Date: 2011-06-24 03:45 am (UTC)I'll have to see if I can prep that tonight. It clearly assumes normal garlic, which this isn't.
o.O
garlic sugar....
Ok, for those who care...
Date: 2011-06-24 08:14 am (UTC)I have that recipe partially made; the garlic-sugar-water is done, for the sorbet, and the garlic brittle is done. I didn't have hot-spicy honey, so the brittle was made with honey from Slovenia that was given to me as a house gift by a friend who visited last year.
There are enough changes that some folks might say it's not the same recipe. I don't care; this is only the second time I've tried candy-making thingies, and it seems to have worked tolerably well. Yay!
see y'all tomorrow or so.