RECIPES
August 6, 2018
THE ASIAN REPORTER n Page 13
Don’t chase ice cream trucks —
making it at home is easy
By Elizabeth Karmel
The Associated Press
SPICY SATAY. Pictured are skewers with Chicken Satay with Spicy Peanut Dipping Sauce, a Southeast
Asian dish of marinated, grilled meat. The chicken satay recipe appears in America’s Test Kitchen’s All Time
Best Appetizers cookbook. (Joe Keller/America’s Test Kitchen via AP)
Get a handle on chicken satay
with a peanut dipping sauce
By America’s Test Kitchen
Any dish that comes with its own handle
is bound to be an appetizer favorite, and
this Southeast Asian dish of marinated,
grilled meat has deep flavor to match its
convenient format.
We set out to bring this dish indoors
for a simple but satisfying appetizer. A
marinade of brown sugar, soy sauce,
ketchup, and hot sauce guaranteed moist,
full-flavored meat. The intense, direct heat
of the broiler approximated a grill.
Our peanut dipping sauce has sweet,
tart, and spicy elements that echo the
marinade for a fresh, bright finish.
Covering the exposed ends of the skewers
with aluminum foil protects them from
burning. Freezing the chicken for 30
minutes will make it easier to slice into
strips.
America’s Test Kitchen provided this article to
The Associated Press. More recipes, cooking tips,
and ingredient and product reviews are available
at <www.americastestkitchen.com>.
Chicken Satay with Spicy Peanut Dipping Sauce
Servings: 10 to 15
Start to finish: 1 hour
Skewers:
2 pounds boneless, skinless chicken breasts, trimmed
and sliced diagonally into 1/4-inch thick strips
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro
3 tablespoons ketchup
2 garlic cloves, minced
1 teaspoon hot sauce
4 scallions, sliced thin
30 (6-inch) wooden skewers
Spicy Peanut Dipping Sauce:
1/2 cup peanut butter, creamy or chunky
1/4 cup hot water
3 tablespoons lime juice (2 limes)
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon packed dark brown sugar
1 tablespoon minced fresh cilantro
2 scallions, sliced thin
1 1/2 teaspoons hot sauce
1 garlic clove, minced
For the skewers: Place the chicken in a bowl. Combine soy sauce, vegetable oil,
brown sugar, cilantro, ketchup, garlic, hot sauce, and scallions and pour over
chicken. Refrigerate for 30 minutes to one hour.
For the spicy peanut dipping sauce: Meanwhile, whisk peanut butter and hot
water together in a medium bowl. Stir in lime juice, ketchup, soy sauce, sugar,
cilantro, scallions, hot sauce, and garlic. Transfer to serving bowl.
Adjust oven rack to six inches from the broiler element and heat broiler. Line
broiler-pan bottom with foil and cover with slotted broiler-pan top. Weave chicken
onto skewers, lay skewers on broiler-pan top, and cover skewer ends with foil. Broil
until fully cooked, about eight minutes, flipping skewers halfway through broiling.
Serve, passing peanut sauce separately.
To make ahead: Marinade and meat can be prepared (but not combined) and
refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Sauce can be
refrigerated, wrapped tightly in plastic wrap, for up to two days. Bring to room
temperature, season with additional lime juice to taste, and adjust consistency with
water before serving.
Nutrition information per serving: 254 calories (117 calories from fat); 13 g fat (2
g saturated, 0 g trans fats); 66 mg cholesterol; 385 mg sodium; 10 g carbohydrate; 1
g fiber; 8 g sugar; 25 g protein.
Elizabeth Karmel via AP
S
ummer is synonymous with ice
cream. And I think it would be safe
to say that it is a universal
experience. But making ice cream at home
has changed since I was a child.
When we were young, my sisters and our
cousins made hand-cranked ice cream
using a White Mountain Wooden Bucket
Ice Cream Maker that used ice and rock
salt to freeze the ice cream. My
grandmother loved having her grandkids
use the hand cranker. The wooden-bucket
style ice-cream maker is still popular
today and comes with an electric motor,
and the option of the hand cranker for a
nostalgic experience.
My mother used the electric motor
exclusively and when she wanted to make
smaller quantities of ice cream, she used
the electric machines with the inserts that
you leave in the freezer until you are ready
to make ice cream. I’ve used those models,
but the truth is that I never have enough
room to leave the insert in the freezer for
24 or more hours, and so I rarely make ice
cream.
But every summer, I still have a
yearning to make my own ice cream. Since
you can now buy ice cream machines that
come with a compressor, I decided that this
summer I was going to start making ice
cream at home.
With a self-refrigerating machine, you
don’t have to plan in advance and
remember to freeze the insert, and you can
create batch after batch if you are making
different flavors. The machine I chose after
consulting a few ice cream experts was the
Cuisinart ICE-100. It is streamlined and
doesn’t take up too much room on the
counter. It is also very simple to operate
and works like a dream.
The machine is mostly the compressor
with a small bucket insert that holds and
churns the ice cream, and can be removed
for easy cleaning. My ice cream was ready
in 45 minutes, and the timer can be set for
up to 60 minutes.
Now that I had the machine, I needed a
recipe. I decided to turn to my friend David
Lebovitz’ newly revised ice cream book,
The Perfect Scoop. This book has
something for everyone! I grew up making
custard ice creams with egg yolks and
David has very good instructions for these.
He also has a number of Philadelphia-style
ice creams made without eggs, as well as
frozen yogurts, gelatos, sorbets, and so
much more.
But what intrigued me the most were
the ice creams with a fruit component.
Those he makes with a combination of sour
cream and half-and-half or heavy cream.
When I asked him why he used sour cream
as part of the dairy component, he said, “I
usually only use it with fruit because I
want less cream (and less fat) as it
interferes with the refreshing nature of
the fruits and berries.” The sour cream
also contains “natural gums so it helps
keep the texture of the finished ice cream
better.”
That explanation made perfect sense to
me and it only took me a second to choose
his Orange Popsicle Ice Cream. The six-
ingredient recipe was easy, chock full of
quality ingredients, and immediately
conjured memories of summers past, ice
cream trucks, and creamsicles. I couldn’t
wait to make it.
I zested the oranges, juiced them, and
put all the ingredients in a blender to
combine. It couldn’t have been easier. I put
the mixture in the refrigerator overnight
and made the ice cream the next day. I
poured the mixture in the bucket, pressed
the power button, set the timer, and before
I knew it, I had a softly frozen, smooth, and
delicious ice cream that was reminiscent of
my favorite childhood treat.
Editor’s note: Elizabeth Karmel is a barbecue and
Southern foods expert. She is the chef and pit master
at online retailer CarolinaCueToGo.com and the
author of three books, including Taming the Flame.
David Lebovitz’ Orange Popsicle Ice Cream
(Adapted from The Perfect Scoop)
Servings: 6 (makes about 1 quart)
Start to finish: 1 hour
2/3 cup granulated white sugar
Zest of 3 large oranges, zested with a microplane
1 1/4 cups freshly squeezed orange juice from 4-5 large oranges
1 cup full-fat sour cream
1/2 cup half-and-half
2 teaspoons Grand Marnier
In a blender, pulverize sugar and zest until well mixed. Add the orange juice, sour
cream, half-and-half, and Grand Marnier. Blend until the sugar is completely
dissolved. I use the smoothie function.
Chill the mixture in your refrigerator according to the manufacturer’s
instructions — most machines specify how long you need to chill the mixture. The
Cuisinart ICE-100 states that you don’t need to refrigerate the mixture, but I like to
make the ice cream mixture the day before I make it and let the flavors chill and
marry overnight in the refrigerator.
Freeze according to the manufacturer’s instructions and transfer to a glass or
plastic container and keep in the freezer until ready to serve.
Nutrition information per serving: 223 calories (81 calories from fat); 9 g fat (6 g
saturated, 0 g trans fats); 34 mg cholesterol; 23 mg sodium; 31 g carbohydrate; 0 g
fiber; 29 g sugar; 2 g protein.
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