Subject: Ice Cream with Rum Mango Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 26 2000 - 04:11:19 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Christine Akins writes, "I have a pretty funny story that you
may want to use as a food funny sometime. I believe I read it in the
local paper and supposedly it's true:
A farmer's wife was making German potato salad to go with dinner one
evening. As her final ingredient she added a little white vinegar to
make the potato salad tangy. After adding the recommended amount, she
tasted the potato salad, but it still seemed pretty bland. She added
more then tasted it again. It still wasn't tangy enough. She added
more and more until the bottle was empty, but the potato salad was
still very bland. She was contemplating the salad with frustration
when her husband came in and asked her what was wrong. She explained
the problem with the potato salad and showed him the empty vinegar
bottle. He looked at it and said, "Dear, did you get this from the
shelf by the door?" "Of course," she replied. "And you've been
tasting this?" he asked. "Yes," she answered. He smiled and told
her, "Dear, I found that bottle empty a few months ago and have been
using it to store hog de-wormer."
They say the pigs ate well that night.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our Caribbean contribution to our "Low-Fat Trip Around the World" is
this tasty sauce that can be used on lots of things besides ice cream.
Try it on pound cake or angel food cake, or even as a glaze for roast
chicken or pork. It can also be used hot or cold as an elegant and
tropical sauce for fish or shrimp.
Ice Cream with Rum Mango Sauce
1 ripe mango, peeled and diced
3/4 cup (180 ml) pineapple juice
2 Tbs (30 ml) honey
2 Tbs (30 ml) dark rum or 1/4 tsp (1 ml) rum extract
2 Tbs (30 ml) fresh lime juice
2 Tsp (30 ml) cornstarch (corn flour)
1 Tbs (315 ml) water
The grated zest of 1 lime
Vanilla low-fat or non-fat ice cream or ice milk,
or flavor of your choice
Puree the diced mango in an electric blender or food processor until
smooth. Combine the pureed mango with the pineapple juice, honey,
rum, and lime juice in a small saucepan. Bring to a simmer over
moderate heat. Mix the cornstarch and water to form a slurry and add
to the mango mixture. Cook over moderate heat, stirring constantly,
for 2 to 3 minutes, until the sauce thickens. Add the lime zest and
remove from the heat. Serve warm or chilled over ice cream. Makes
about 1 cup, to serve 4 to 6.
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