Flambeed Tangerines With Vanilla Ice Cream Recipes

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CHERRY VANILLA BLINTZES WITH NECTARINES AND CHERRIES, FLAMBEED IN SHLIVOVITZ



Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 4 servings

Number Of Ingredients 22

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray
1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1 teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer's cheese, pot cheese, or cottage cheese
Canola oil and butter, for frying
Sour cream or yogurt, as an accompaniment
Nectarines and Cherries, Flambeed in Shlivovitz, recipe follows
1 (12-ounce) package frozen sour cherries, thawed and drained, reserving the juice
2 tablespoons cornstarch
1 tablespoon butter
2 tablespoons sugar
2 large nectarines, sliced into 1/3 inch wedges
1/4 cup shlivovitz or brandy
1/2 pound fresh bing cherries, pitted* (optional)

Steps:

  • For the crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  • For the filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in.
  • Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, Flambeed in Shlivoviz.
  • In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries.

VANILLA ICE CREAM WITH FLAMBEED FRESH MINCEMEAT



Vanilla Ice Cream with Flambeed Fresh Mincemeat image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 14

1 tart apple
l/2 lemon, zested and juiced
6 ounces seedless grapes, halved
1/2 cup dark raisins
1/2 cup golden raisins
1/3 cup light brown sugar
1/4 cup slivered almonds
1 tablespoon chopped candied orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2 tablespoons butter
1/2 cup dark rum
1 quart vanilla ice cream

Steps:

  • Peel, core and dice the apple and mix it in a large bowl with the grated lemon rind and juice so the apple does not discolor. Stir in the grapes, dark and golden raisins, sugar, almonds, candied orange peel, cinnamon, allspice, and cloves until evenly mixed. Scoop the ice cream into individual bowls. Melt the butter in a large frying pan and add the mincemeat.
  • Fry it, stirring constantly, until very hot and the juice runs from the fruit, 3 to5 minutes. Pull the fruit to one side of the pan and add the rum in the other. Heat it until almost boiling, then flame it. Stir it into the hot fruit so the whole pan flames. Let the flames die, then spoon the mincemeat over the ice cream.

APPLE CRUMBLE WITH VANILLA ICE CREAM



Apple Crumble with Vanilla Ice Cream image

Provided by Bobby Flay

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 Granny Smith apples, cut in half
1/4 cup olive or canola oil
1 stick (8 tablespoons) unsalted cold butter, melted
8 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated, optional

Steps:

  • Heat the grill to medium.
  • Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.
  • Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
  • In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
  • Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.

MELTED COFFEE ICE CREAM LATTE



Melted Coffee Ice Cream Latte image

Provided by Alex Guarnaschelli

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 3

1 cup skim milk
1 pint coffee ice cream
1 cup brewed espresso, hot

Steps:

  • In a small saucepan heat the milk with the ice cream over medium heat whisking as it heats, until the mixture simmers and becomes foamy. (Alternatively, microwave the milk mixture until it is hot and then whisk until it is foamy; or if you have an espresso maker that froths milk, you can use it to simultaneously froth the milk and melt the ice cream in a medium pitcher.)
  • Divide the hot espresso among four cups and pour some of the frothed milk mixture over each one. Serve immediately.

FLAMBE FOR TWO



Flambe for Two image

A hot, sweet, and oh-so-creamy dessert!

Provided by Kristen Egert

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 11m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 tablespoon brown sugar
¼ cup orange juice
1 large banana, cut into 1/4-inch-thick slices
1 tablespoon rum
1 cup vanilla ice cream

Steps:

  • Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
  • Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
  • Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 41 g, Cholesterol 44.3 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 96.7 mg, Sugar 31.5 g

TANGERINE-VANILLA FLOATS



Tangerine-Vanilla Floats image

Here is a refreshing twist on a Creamsicle: a swirl of vanilla ice cream (either store-bought or homemade, your preference) doused in fresh tangerine juice and seltzer. Get an industrious child to help juice the tangerines. Their reward will be sprightly, sweet and satisfying.

Provided by Julia Moskin

Categories     easy, non-alcoholic drinks, dessert

Yield 6 servings

Number Of Ingredients 3

6 large scoops vanilla ice cream
3 cups freshly squeezed tangerine juice (from about 12 tangerines) or orange juice (see note)
Seltzer

Steps:

  • Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each cup and top off with seltzer. Serve with a straw.

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