Foodbuzz 24, 24, 24: Grown Folks Pizza and Ice Cream Social
It all started with a planning session…I reached out to my girls…my fellow foodie friends – and of course spouses – to come up with a few ideas for some great pizzas and ice cream flavors. They came through with awesome stuff, as I knew they would. So once the menu was set, we all gathered in Aggie’s Kitchen on a sunny Saturday afternoon in Florida – fruity white sangria in hand – and pulled together a fun feast for all … (kids included of course!).
First things first. Let’s get the beverages ready…
2 – 750ml bottles of wine (red or white)
1 cup of rum or brandy
1 cup of triple sec or orange liquor
2/3 cup of orange juice
6 oz. of lemonade concentrate
4 cups of ginger ale
Orange, lemon, lime slices for garnish
Additional chopped fruit, optional
Combine wine, rum/brandy, triple sec, orange juice and lemonade concentrate
– and refrigerate for 2 hours – or – overnight. Right before you serve –
add the ginger ale and fruit.
Now it’s time to work…little did everyone know…this was a working party. We were abundantly staffed with lots of hands to do lots of slicing, dicing and chopping.
We made sure to really treat ourselves right by using quality ingredients such as…
Prosciutto de Parma, Genoa Salami, fresh picked basil from the garden, homemade roasted red peppers, Fig Balsamico Dressing made at a local restaurant and fresh Mexican Chorizo. All of the pizza dough was fresh and picked up from my Publix bakery.
And now…the delicious creations of the day!
Larry’s Italian Stallion Pizza:
Prosciutto de Parma, chopped
Genoa Salami, chopped
Roasted Red Peppers
Asiago Cheese shavings
Allison’s Harmoni Special Pizza:
Fig Balsamic Preserves from Harmoni Artisan Meal Market
Cooked Crumbled Bacon
Crumbled Blue Cheese
Dan’s Mexican Pizza:
Rocky’s Spinach Alfredo Pizza:
Spinach White Cream Sauce – melt 2-4 tb butter in saucepan over medium heat. Stir in 2 tb of flour into butter, cook for 1-2 minutes. Add 2 cups half and half to butter mixture. Add dash of salt, pepper, and fresh ground nutmeg to cream. Bring to a simmer, continually stirring to avoid bottom of pan burning. Simmer for few minutes until sauce starts to thicken. Take sauce off heat and bring to room temperature. Add 8oz thawed chopped frozen spinach to sauce.
The perfect ending to the fantastic meal was freshly homemade ice cream.
Coconut Lime Crunch Ice Cream
Recipe adapted from 125 Best Ice Cream Recipes
1 can (15 oz) coconut cream
1 1/2 whipping cream
1 cup milk
1/2 cup sweetened flaked coconut
zest from 2 limes
graham crackers, broken
In a blender or food processor, puree coconut cream, whipping cream, milk, flaked coconut and lime zest until thoroughly blended.
Transfer ice cream maker and freeze according to manufacturer’s instructions. Add broken graham crackers to ice cream mixture about 5 minutes before ice cream is done. Transfer ice cream to an air tight container and freeze for 1 hour before serving.
Dulce de Leche Ice Cream
Recipe from Smitten Kitchen
2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups) (learn how to make your own)
1/8 teaspoon pure vanilla extract
3/4 cup chopped pecans (2 1/2 to 3 oz), toasted (optional)
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans if using them.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Thank you to everyone involved for a great time!
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