Browse Category by Elaine Walker
Cat food, Elaine Walker

Chicken Cat Food

One whole young chicken, about 4 pounds
2 tablespoons cornstarch
2 tablespoons chicken fat drippings

Roast whole chicken at 350 for 90 minutes. Cut meat off the bone and let cool. Discard bones and skin.

Make “gravy” according to the recipe on the cornstarch container. Let cool.

(Note: Do not put hot meat or liquid in the blender – it will cause it to short circuit.)

Blend half the chicken with half of the cooled gravy on high for about a minute or minute and a half. Spoon into 8 jars.

Repeat for second half.

Refrigerate what can be eaten in a few days. Freeze the rest.

When serving, warm in microwave only to room temperature. (If refrigerated, it takes about 15 seconds.) Then add a small amount of warm water until the mixture has the same consistency as Gerber chicken baby food.

Candy, Elaine Walker

Peanut Butter Fondant Parfait Cups

2 cups smooth natural peanut butter (like Stonewall Kitchen. You can substitute cashew butter or almond butter, if you prefer.)
1/2 cup coconut oil, organic
1/4 cup pure maple syrup (not imitation)

In a saucepan over medium heat, melt the nut butter with the coconut oil. Stir in the pure maple syrup until smooth and well blended.

Spoon into mini muffin tins (paper lined) or baby food jars (Gerber 2.5 oz size). If using baby food jars, fill 1/3 full. Makes about 20.

Refrigerate for at least 30 minutes.

If desired, top with cream fondant and then chocolate glaze.

Cream Fondant:
1/2 cup heavy whipping cream
1/4 cup whole milk
2 cups sugar
2-1/2 tablespoons light corn syrup
pinch of salt

Add all ingredients to a medium sauce pan. Over medium-high heat, bring to a boil, stirring frequently with a wooden spoon. Clip on a candy thermometer and cook the syrup to 238F or soft-ball stage. Remove from heat and, without stirring or scraping, pour into a baking dish or pie plate. Without excess movement, place in refrigerator (with pot holder or towel underneath) and let cool.

When the bottom of the pan no longer feels warm to the touch, remove it from the refrigerator and stir the fondant by hand with the wooden spoon. (If you don’t wait long enough and the fondant is still warm when you start stirring, it will taste grainy. If you wait too long and the fondant is cold when you start stirring, it will be too hard to stir.) Continue stirring for 15 to 30 minutes, until the fondant becomes very thick. Spoon into muffin tins or baby food jars, creating a layer on top of peanut butter fudge. Fondant is very sweet, so this layer should be thinner than the peanut butter layer. (You may have some leftover.) Refrigerate for at least 30 minutes.

Chocolate Glaze:
7 ounces dark chocolate, melted (use high quality chocolate like Lindt)
1/4 cup butter
1-1/2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate, butter, and corn syrup. Stir until chocolate is melted and mixture is smooth, then add vanilla. Spoon into muffin tins or baby food jars, creating a layer on top of the fondant. This layer should be about the same size as the fondant. Baby food jars will not be full.

Serve immediately or keep in the refrigerator to maintain freshness. Can be served chilled (chocolate glaze will be hard) or, for a softer dessert, at room temperature (remove from refrigerator 30 minutes before serving).

Desserts, Elaine Walker, Pie

Strawberry Pie – Florida Festival Recipe

1 (9 inch) pie crust, baked*
1 quart fresh strawberries (4 cups, sliced)
3/4 cup white sugar
3 tablespoons cornstarch
1/2 cup cold water

*The pie is a bit soupy and is better with a crust that doesn’t get soggy, like this one: http://elainelwalker.com/recipes/index.php/2009/05/03/pecan-pie-crust/

Arrange 3 cups of sliced strawberries in baked pastry shell.

Mash remaining 1 cup of sliced berries. Combine with sugar in a medium saucepan. Place saucepan over medium heat.

In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into strawberry mixture. Boil for 2 to 3 minutes, just until sauce is thickened. Remove from heat and let cool for a few minutes.

Pour mixture over berries in pastry shell. Chill for several hours before serving. Best when fresh – does not keep well.

Beef, Elaine Walker

Korean Short Ribs

4 to 5 pounds of beef short ribs
salt, pepper
canola oil
2 gloves garlic, crushed
1/3 cup peeled fresh ginger chunks
2 cups red wine
2 cups water or chicken stock
3/4 cup soy sauce
1/2 cup brown sugar
1/2 cup dry white wine

Lightly salt and pepper the ribs. Add a small amount of canola oil to large pot and turn burner on high. Sear the ribs on all sides. Remove ribs and set them aside.

Add a little more oil to the pot, reduce the heat to medium high and saute the garlic and ginger. Add the red wine and let simmer until the liquid is reduced by half.

Add the water or chicken stock, soy sauce, brown sugar or white wine. Bring to a boil.

Return the ribs to the pot. Reduce heat to low and simmer for 2-1/2 hours or until the meat is beginning to fall off the bone.

Strain the sauce. Skim off excess fat and serve sauce with ribs.

Desserts, Elaine Walker, Ice Cream

Chocolate Ice Cream

1-1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1-1/4 cups sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook for a few minutes, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.

Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place plastic wrap on top to prevent a film from forming. Then place the mixture into the refrigerator and let cool for 4 to 24 hours.

Pour into an ice cream maker and process according to the manufacturer’s directions.

Variation: use only 7 egg yolks. Use 2-1/2 c. heavy cream and 1-1/2 c. International Delight Vanilla Coffee Creamer. Decrease sugar to 1/2 c. Eliminate vanilla.

Desserts, Elaine Walker, Ice Cream

Strawberry Sorbet

6 cups hulled strawberries (about 2 pounds)
1/2 cup water
1 tablespoon lemon juice
1/2 cup sugar
2 teaspoons vanilla extract

Puree strawberries in a food processor until smooth.
Combine water, lemon juice, and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
Remove from heat.
Stir in the vanilla.
Pour the syrup into the fruit puree and stir until well mixed.
Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker and follow manufacturer’s directions.

Desserts, Elaine Walker, Ice Cream

Candy Cane Ice Cream

2 1/2 cups heavy cream
1 1/2 cups whole milk
6 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 to 2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy

Warm the cream, milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve. Bring to a gentle boil over medium heat. Remove from the heat.

In a medium bowl, whisk together the egg yolks. Slowly pour some of the the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Remove from heat and stir until cool. Chill mixture in the refrigerator for 3 to 24 hours.

Add 1 t. peppermint extract, mix well, then taste. Add more as needed until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

Freeze in your ice cream maker according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

Desserts, Elaine Walker, Ice Cream

Java Chip Ice Cream

2 cups heavy cream
2 cups 2% milk
3/4 cup granulated sugar
1 to 2 tablespoons instant coffee granules (I used Starbucks Colombian Instant Coffee, VIA, 4 packets = 2 T., and it gives a strong coffee flavor.)
1 tablespoons vodka (I used Pinnacle brand, Whipped flavor)
6 egg yolks
10 Lindt Cappuccino truffles, chilled in the refrigerator and cut into small pieces

Combine the cream, milk, sugar, and coffee in a large, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks with the vodka in a medium bowl.

Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. (Do not allow the mixture to boil, and don’t overcook or the eggs will curdle.) Remove from the heat, pour into a bowl and let cool. Then cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 3 to 24 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.) Freeze according to the manufacturer’s instructions.

When done, fold in the truffle pieces.

Desserts, Elaine Walker, Ice Cream

Coconut Ice Cream

1 cup whole milk
1 (15 ounce) can cream of coconut*
1-1/2 cups heavy cream
1-1/2 cups sweetened flaked coconut

* Use Coco Lopez brand, in the alcohol mixers aisle of the grocery store. Do not use Coco Real. When at the store, turn the can of Coco Lopez upside down. If it feels or sounds like something thumped inside the can, go to another store. Cream of coconut congeals into a gel when it isn’t fresh. It’s still edible but not as good. It’s best when it’s a thick liquid.

Pour the milk and cream of coconut in a blender and mix thoroughly. Blend in the heavy cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Desserts, Elaine Walker, Ice Cream

Pumpkin Ice Cream with Praline Sauce

Ice Cream
1 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup firmly packed brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of nutmeg

Praline Sauce
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
1/4 cup butter or margarine
1/4 cup finely chopped pecans, toasted
1/4 teaspoon vanilla extract

Step 1: Toast Pecans
Preheat oven to 350°F.
Lightly spritz baking sheet with cooking spray.
Add pecans and toast them just until they become aromatic, about 5 minutes.
You have to watch them carefully as they are easily scorched.

Step 2: Make Praline Sauce
Combine brown sugar, cream and butter in a small saucepan over medium heat. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat; stir in pecans and vanilla. Pour into a small bowl and let cool while making the ice cream.

Step 3: Make Ice Cream
In a heavy 2-quart saucepan over medium heat, combine 1-1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 5 minutes. Do not allow the custard to boil. Remove from heat, pour into a large bowl and stir occasionally (to prevent a skin from forming on the custard) until completely cool.

Whisk together the pumpkin puree and vanilla. Mix into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Serve with praline sauce.

Makes about 1 quart.