Fire And Ice Recipes

FIRE AND ICE CAKE

Steps:

• The habanero peppers can be roasted on a gas stove top or in an oven. Before roasting the peppers, turn on the kitchen or stove exhaust fan.
• To roast the peppers on a gas stove top, soak 3 wooden skewers in water until saturated. Skewer 1 pepper and hold over a medium-high flame. Slowly rotate the pepper over the flame until the skin is blackened and blistered. Repeat with the remaining peppers and skewers. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• To roast the peppers in the oven, place an oven rack in the highest position and preheat the broiler. Put the peppers on a cookie sheet and place under the broiler. Using long handled metal tongs to rotate the peppers and broil until the skin is blackened and blistered. After each pepper is roasted place in plastic bag covered with a dish towel to steam, which will help to remove the skins.
• Wearing gloves, remove skin, the veins, and the seeds from the habaneros. (When removing the skins, it's important to wear double layer of latex gloves or else your hands burn.)
• To make the paste, blend the habaneros with the sugar using a mortar and pestle or a food processor (the latter is much faster).
• Combine the habanero paste into the softened vanilla ice cream and refreeze until firm but still spreadable
• Assemble cake in springform pan by alternating cake, lime sorbet, cake, habanero ice cream, cake and freeze until firm (8 hours or overnight).
• Garnish with powered sugar or whipped cream and sprinkles.

FIRE-AND-ICE PICKLES

Steps:

• Drain and discard juice from pickles. In a large bowl, combine pickles, sugar, pepper sauce and pepper flakes; mix well. Cover and let stand 2 hours, stirring occasionally. Spoon pickle mixture into 3 pint-size jars; add a garlic clove to each. Cover and refrigerate 1 week before serving. Store in the refrigerator up to 1 month.

FIRE AND ICE SALAD

Steps:

• In a large bowl, combine the tomatoes, bell peppers and onions.
• Prepare the dressing in a saucepan by combining the vinegar, celery salt, mustard seed, sugar, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over vegetables. Refrigerate until chilled.
• Before serving, peel and slice cucumber; add to vegetables and toss.

FIRE AND ICE TOMATOES

Steps:

• Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

FIRE AND ICE PICKLES

Steps:

• Empty gallon jar of pickles into a large bowl, throwing away the juice.
• Cut the pickles into 1-inch chunks.
• Return the pickles into the jar, alternating with all other ingredients listed above.
• Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
• Refrigerate.
• If giving as a gift, distribute evenly into smaller jars.
• This is great with bland turkey sandwiches at Thanksgiving and Christmas!