You Scream I Scream Gazpacho


Published on

  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

You Scream I Scream Gazpacho

  1. 1. You Scream, I Scream –Ice Cream!<br />American Memory photo from the Library of Congress , 1939<br /><br />
  2. 2. Tasty treats scooped up today:<br />View excerpt from the Ice Cream Show DVD<br />Test your knowledge of ice cream facts<br />Uncover real ice cream history<br />Make shake & eat ice cream<br />
  3. 3. View Ice Cream Show DVD<br />
  4. 4. Quick fact question #1<br />The U.S. Government rules that ice creammust have at least:<br />a. 7% milkfat<br />b. 10% milkfat<br />c. 12% milkfat<br />d. 15% milkfat<br />Source: International Dairy Foods Association (IDFA) -<br />
  5. 5. Quick fact question #2<br />Ice cream is mixed by revolving blades to prevent:<br />a. A bad flavor<br />b. A slushy consistency<br />c. A solid frozen chunk<br />d. A unappealing color<br />Source: International Dairy Foods Association (IDFA) -<br />
  6. 6. Quick fact question #3<br />The 3rd most popular ice cream flavor in the U.S. after vanilla and chocolate is:<br />a. Strawberry<br />b. Cookies and cream<br />c. Chocolate chip cookie dough<br />d. Butter pecan<br />Source: International Dairy Foods Association (IDFA) -<br />
  7. 7. Quick fact question #4<br />After WWII in 1946, per capita ice cream consumption hit a high of:<br />a. 23 lbs.<br />b. 32 lbs.<br />c. 18 lbs.<br />d. 28 lbs.<br />Source: Amber Waves<br /><br />
  8. 8. Truth vs. Myth on Ice Cream History <br />Which of these items is true?<br />Dessert made from water buffalo milk, flour, and camphor, chilled with ice was made during Zhou Dynasty in China (AD 618-907).<br />Marco Polo returned to Italy from China with an ice cream recipe.<br />
  9. 9. Truth vs. Myth on Ice Cream History <br />Which of these items is true?<br />Emperor Nero (AD 37-68) ate fruit mixed with snow gathered by slaves in the mountains.<br />Water ices listed on the menus of elegant dinners in Europe during 1660s.<br />
  10. 10. Truth vs. Myth on Ice Cream History <br />Which of these items is true?<br />1744 – journal of William Black, working with the governor of Virginia – mentioned a dinner with “ice cream . . . with strawberries and milk” <br />Charles I of England paid his cook an annual sum to keep his ice cream recipe a secret.<br />
  11. 11. Notable Dates in U.S. Ice Cream History<br />1843 – Nancy Johnson received patent for “artificial freezer” with a tub, cylinder/lid, and dasher with crank<br />1851 – first ice cream factory built<br />1888 – cornets with cream listed in a cookbook (first cone)<br />1921 – Eskimo Pie rolled out<br />1927 – continuous freezer invented<br />1930s – pasteurization mentioned in ads<br />
  12. 12. Shake up some ice cream<br />Get a bag of ingredients.<br />Put inside another bag of rock salt and ice.<br />Agitate it carefully.<br />
  13. 13. Sources:<br />American Memory-Library of Congress<br />Chocolate, Strawberry, and Vanilla: A History of American Ice Cream by Anne Cooper Funderburg, Bowling Green State University Press, 1995.<br />Everybody Loves Ice Cream by Shannon Jackson Arnold, Emmis Books, 2004.<br />International Dairy Foods Association (IDFA)<br />The Science of Ice Cream by Chris Clarke, Royal Society of Chemistry, 2004<br />
  14. 14. Cuisinart Strawberry Ice Cream<br />Ingredients<br />3 cups fresh ripe strawberries, stemmed and sliced4 tablespoons freshly squeezed lemon juice1-1/2 cup sugar, divided1-1/4 cups whole milk2-3/4 cups heavy cream1-1/2 teaspoons pure vanilla extract<br />
  15. 15. Instructions<br />In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.<br />
  16. 16. Gazpacho<br />Early 3rd century BC Roman word “caspa” meaning remnants or fragments<br />Also, Spanish slang for confusion or predicament<br />
  17. 17. Gazpacho<br />Originally peasant food composed of leftovers:<br />Stale bread<br />Garlic<br />Olive oil<br />Salt<br />Vinegar<br />Tomatoes added when introduced from the New World<br />
  18. 18.
  19. 19. Watermelon<br />Sweetness with savory<br />Moors took watermelon from Africa to Europe in the 13th century<br />
  20. 20. Watermelon Cucumber Gazpacho<br />Ingredients<br />1 small (about 3 pounds) seedless watermelon, cubed (about 5 cups) <br />1 small seedless cucumber, peeled and diced (about 1 cup) <br />3 celery ribs, diced (about ½ cup) <br />½ small red onion, diced (about 1 cup) <br />1 clove garlic <br />¼ cup fresh mint leaves <br />1 red bell pepper, seeded, diced (about 1 cup) <br />1 yellow bell pepper, seeded, diced (about 1 cup) <br />1 jalapeño chile, seeded, more to taste <br />3 tablespoons freshly squeezed lime juice (about 1 lime) <br />2 tablespoons red wine vinegar <br />½ teaspoon salt, more to taste <br />Garnishes<br />Finely cubed watermelon, cucumber, celery, red and yellow bell pepper, and red onion <br />Fresh mint leaves <br />Olive oil for drizzling <br />Accompaniments<br />Crusty baguette <br />
  21. 21. Directions<br />Purée all ingredients in the blender until smooth, reserving some of each fruit and vegetable for garnish. <br />Transfer to a bowl and cover. Refrigerate until cold, at least 2 hours and up to 24 hours. <br />Divide chilled gazpacho into four bowls. <br />Serve garnishes alongside for your guests to customize to taste. <br />Finish with a drizzle of olive oil, if desired. <br />