In Season Recipes

Some recipes were not online, so those are photos. Click on them to enlarge. (Didn't include one salad Kate made because I didn't know the name, or Betsy's rhubarb ice cream, because I don't know if any of us has an ice cream machine.)



Strawberry Gazpacho — Sabrina
Snow Pea Salad — Sue (she substituted the lemon oil for olive oil with lemon)
Asparagus and Pastina Soup — Jan
Strawberry Reisling Slushies (wine slushies) — Lori
Guacamole — Ann
Smoked Trout — Sandy (Sandy baked the fish)
Ian Knauer's Creamed Green Shallots with Wine and Bacon — Jan 

Alex Raij's Asparagu en Bolsa (in paper bags with shrimp)

Deborah Snyder's Coconut Macaroons — Laura

Grilled Goat Cheese and Ramps sandwiches — Kate

Betsy's Rhubarb Ice Cream:

Here is the rhubarb ice cream recipe as I made it - an adaption of the People's Pops' Rhubarb Ice Pops.

For the rhubarb:

1+ pounds rhubarb stems, chopped to about 1/2" pieces
1/4 cup of water (more if the stems are not particularly fresh)
1 cup of sugar
1 cinnamon stick or a 1/8 tsp ground cinnamon

Place rhubarb in wide-bottom nonreactive pot and add water, sugar and cinnamon.  Cook until the rhubarb gets mushy, about 15-20 minutes.

Strain the rhubarb reserving both the liquid and the rhubarb mush.  Put in refrigerator to completely cool.

For the ice cream:

1 1/2 cups whole milk, cold
1 cup sugar
3 cups heavy cream, cold

Whisk milk and sugar in a medium bowl until sugar is dissolved.  Stir in heavy cream and sweetened liquid from rhubarb.  Add about 1/3 of the rhubarb mush.  Let the remaining 2/3 if rhubarb mush come to room temperature.

Pour mixture into freezer bowl of ice cream machine and let mix until thickened, about 20 - 25 minutes.  The ice cream should have a soft creamy texture.

Serve and scoop on dollops of rhubarb mush.

Then exercise :)