2B — THE OBSERVER & BAKER CITY HERALD
MONDAY, SEPTEMBER 9, 2019
HOME & LIVING
SWEET
4 cups whipping cream
2 ounces unsweetened
chocolate, grated
½ teaspoon salt
Continued from Page 1B
SALTY CARAMEL ICE
CREAM
Note: If you can’t fi nd
light cream, you can make
it yourself by mixing ½ cup
whipping cream and ½ cup
half-and-half.
Yield: 1 quart (or a little less)
2 cups whole milk, divided
1 tablespoon plus 1
teaspoon cornstarch
1½ ounces (3 tablespoons)
cream cheese, softened
½ teaspoon plus ¾ teaspoon
fi ne sea salt, see note
1¼ cups heavy cream
2 tablespoons light corn syrup
2/3 cup plus 2 teaspoons
granulated sugar
2 teaspoons vanilla extract
Note: The total of 1¼
teaspoons of salt makes for
a fairly salty ice cream. It’s
supposed to be salty, but if you
want it to be less assertive you
can add less than ¾ teaspoon
in step 5.
1. Mix 2 tablespoons of the
milk with the cornstarch in a
small bowl to make a smooth
slurry. Whisk the cream cheese
and salt in a medium bowl until
smooth. Mix the cream with the
corn syrup in a measuring cup
with a spout. Fill a large bowl
with ice and water.
2. Heat the 2/3 cup of sugar
in a 4-quart saucepan over
medium heat. Stand over the
pan with a heatproof spatula
ready, but do not touch the
sugar until there is a thin ring
of melted and browning liquid
sugar around the edge of the
sugar. When the edges of the
melted sugar begin to darken,
use the spatula to bring them
into the center to help melt
the unmelted sugar. Continue
stirring and pushing the sugar
around until it is all melted and
evenly amber in color, like an
old penny.
3. When little bubbles begin
to explode, give the sugar an-
other moment and then remove
from the heat. Immediately, but
slowly, pour about ¼ cup of the
cream and corn syrup mixture
into the burning hot sugar. Be
careful — it will pop and spit.
Stir until it is incorporated, then
add a bit more cream and stir,
then continue until it is all in. Do
not worry if the melted sugar
seizes and solidifi es.
4. Return the pan to medium-
high heat and add the rest
of the milk and vanilla. Bring
to a rolling boil and boil for
4 minutes. Remove from the
heat, give the cornstarch slurry
a quick stir, and gradually whisk
DORY
Continued from Page 1B
It has been a time of letting
old memories come to the
surface to share with others
in renewing their own re-
membrances about their lives
or simply sharing the days
unknown to others as to how
it was once.
I’m not tired of writing
these anecdotes and sharing
them with others but, just
like I knew when it was time
to move off the hill, I know
that the time has come for
me to write thirty to Dory’s
Diary. It isn’t that I don’t have
more things about which to
share or the willingness to do
so, but something leads me
in a different direction for the
PICKLE
Continued from Page 1B
They grow too large very
quickly. For a gourmet
pickle, get seed of French
cornichons from a dealer in
specialty vegetable seeds.
Mexican Sour Gherkins
(Melothria scabra) are
small, great for salads, and
also are known as cu-
camelons or mouse melons.
Children love them. They’re
1 inch or so long, green and
white striped like little
watermelons.
“Sweet Success” has
greenhouse cucumber
quality but can be grown
outdoors. Flowers are all
female, but plants need no
pollinator. Grow on trellis
for long, straight cucumbers.
Hillary Levin/St. Louis Post-Dispatch-TNS
Homemade Salty caramel ice cream.
in the slurry.
5. Bring back to a boil over
medium-high heat and cook,
stirring with a heatproof spatu-
la, until slightly thickened, about
1 minute. Remove from the
heat. If any caramel fl ecks re-
main, pour the mixture through
a sieve. Add the remaining ¾
teaspoon salt and the remain-
ing 2 teaspoons sugar.
6. Gradually whisk the hot
milk mixture into the cream
cheese until smooth. Pour the
mixture into a 1-gallon reseal-
able plastic bag and submerge
the sealed bag in the ice bath.
Let stand, adding more ice as
necessary, until cold, about 30
minutes.
7. Pour into ice cream-maker
canister and freeze according
to product instructions. Pack
the ice cream into a storage
container, press a sheet of
parchment directly against the
surface, and seal with an airtight
lid. Freeze in the coldest part of
your freezer until fi rm, at least
4 hours.
LEMON LOTUS ICE
CREAM
Yield: 12 servings
4 lemons, divided
2 cups granulated sugar
1 quart (4 cups) half-and-half
2 cups milk, see note
Note: For richer ice cream,
use all half-and-half instead
of milk, for a total of 6 cups of
half-and half.
— This recipe can easily be
cut in half.
1. Trim off and discard the
ends of 1 lemon. Cut the
lemon into thin slices. Remove
the seeds from the slices and
cut the slices in half.
2. Squeeze the remaining 3
lemons and combine the juice
with the sugar in a mixing
bowl. Add the lemon slices and
refrigerate, preferably over-
night. Stir until all the sugar is
dissolved.
3. Combine the half-and-
half and milk (if using) in the
Per serving: 275 calories; 18 g
canister of an ice cream freezer
fat; 11 g saturated fat; 65 mg
(you may have to do this in
cholesterol; 3 g protein; 27 g
batches). Chill thoroughly,
carbohydrate; 24 g sugar; no
preferably in the freezer, for 10
fi ber; 205 mg sodium; 100 mg
to 20 minutes. Do no allow the
calcium.
mixture to freeze. Skip this step
if your ice cream maker has a
— Recipe from “Jeni’s Splendid canister with a liquid interior
Ice Creams at Home,” by Jeni that freezes in the freezer.
Britton Bauer.
4. Add the lemon and sugar
mixture to the ice cream mix-
present and I must go.
Hard as it is to let go of the
strings that bind, they will
never be completely severed
and only hitch on again in yet
another way, another place.
I could never have found
fi ner folks who have been
here to support and encour-
age, and that’s where the
treasures were to be dis-
covered and for which I am
grateful.
Nonetheless, in the absence
of my stories, jot down your
own memories of folks you
have known, things you have
done. While you may feel
you’ve never had a life or
experiences worth writing
about, give it a try.
When you are older and
re-read even a few notes, your
memory review will make it
all worthwhile and you will
know that you had a fabulous
life after all.
Fare-thee-well my reader
friends and those in the
newspaper business. Thank
you for your friendship and
always being there for me.
Plant seeds in sunny spot
1 or 2 weeks after average
date of last frost and keep
soil evenly moist. To grow
cucumbers on trellis, plant
seeds 1 inch deep and 1 to 3
feet part and permit main
stem to reach top of support.
Pick while young to ensure
continued production.
1 teaspoon peppercorns
2 tablespoon mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
Bread and Butter
Pickles
If you have never made
pickles, start with these, as
they are the easiest.
4 pounds of 4- to 6-inch
cucumbers, sliced thin
2 green peppers, sliced thin
2 pounds onion, sliced thin
1/3 cup canning salt
3 cups cider vinegar
Editor’s note: I hope you’ll
forgive my presumptuousness,
but I might be the reader left
most bereft by Dory’s retirement.
I had a sneak peek, you see, at
each of her columns, as they
arrived in my email inbox before
they reached your eyes.
It was a weekly tradition that
I came to enjoy a great deal
over the years. Dory writes the
brand of conversational prose I
admire. And though her subjects
Combine thin-sliced
vegetables in a large bowl.
Layer with salt and cover
with ice cubes. Let stand 1 ½
hours. Drain and rinse. Place
remaining ingredients in a
large pot and bring to a boil.
Pack hot into hot jars leaving
¼” headspace. Remove air
bubbles. Adjust caps. Process
10 minutes, waterbath.
Yields 7 pints.
If you have garden com-
ments or questions, please
write: greengardencolumn@
yahoo.com Thanks for read-
ing!
ture and install the canister in
the ice cream freezer. Freeze
according to the manufac-
turer’s instructions. Place ice
cream in an airtight container
and freeze in your freezer at
least 4 hours before serving.
Per serving: 200 calories; 2
g fat; 1 g saturated fat; 8 mg
cholesterol; 3 g protein; 43 g
carbohydrate; 39 g sugar; 1 g
fi ber; 95 mg sodium; 123 mg
calcium
freeze according to manu-
facturer’s directions. It will
not freeze as fi rmly as other
ice creams. Place in airtight
container and freeze in freezer
at least 4 hours until relatively
fi rm.
Per serving (based on 20): 597
calories; 38 g fat; 23 g satu-
rated fat; 147 mg cholesterol;
9 g protein; 58 g carbohydrate;
54 g sugar; 1 g fi ber; 153 mg
sodium; 210 mg calcium
1. Melt 6 ounces broken
unsweetened chocolate in the
top of a double boiler over hot
water. Add the milk, stirring
until smooth. Stir in the vanilla.
— Adapted from “Bert
Remove from heat. Add the
Greene’s Kitchen Bouquets,” by
butter, one piece at a time,
Bert Greene
stirring until all butter has
been absorbed. If the butter
does not melt, return pan to
medium-low or medium heat
before stirring and adding
more butter.
2. Beat the yolks in a
medium bowl until light and
lemony colored. Gradually stir
in the chocolate mixture; stir
until smooth and creamy.
3. Heat the semisweet choc-
olate, coffee, sugar and light
cream in the top of a double
boiler over hot water, stirring
constantly, until chocolate and
sugar melt. Stir in the rum and
creme de cacao. Cool to room
temperature.
4. Combine the two choco-
late mixtures, the whipping
cream, the fi nely grated un-
sweetened chocolate and the
salt. Pour into the canister of
an ice cream maker (you may
have to do this in batches);
Jay & Kristin Wilson, Owners
2036 Main Street, Baker City
541-523-6284 • ccb#219615
— Adapted from “The New
New York Times Cook Book,”
by Craig Claiborne and Pierre
Franey
SUPERB ITALIAN
CHOCOLATE ICE
CREAM
Yield: 2½ quarts
6 ounces unsweetened
chocolate, broken
into pieces
2 (14-ounce) cans sweetened
condensed milk
1 tablespoon vanilla
1 stick (½ cup) unsalted
butter, cut into 8 pieces
6 egg yolks
4 ounces semisweet chocolate
1 cup strong black coffee
1½ cups granulated sugar
1 cup light cream, see note
½ cup dark rum
½ cup creme de cacao
are eclectic, her affection for
La Grande and for its people
are always palpable and
heartwarming. In holding this
opinion, and in lamenting the
end of Dory’s Diary, I am, I feel
certain, only one reader among
the many.
— Jayson Jacoby, editor,
Baker City Herald
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