EZ Recipes for the Cooking Impared #2 Syllabub
Syllabub (Sort of…)
If you cook because you have to, or need to, and feel like cookbooks were written in some strange code, designed to baffle and intimidate, this is my attempt to hubhelp…
First, the measurements are all very approximate, which means that, as you cook, taste, to see if it has remained edible. Trial and error (even the best cooks make mistakes), works, and after a couple of tries you should have a sense of what works for you.
So lets try a dessert…
You will need:
A) Food…
1) Fruit, fresh or frozen (do not use if brown or furry)
2) Cream (thick whipping is best – and see note above)
Or…
3) Ice Cream (Vanilla is best, but experiment...)
4) White wine (sweet is best – again experiment…)
5) Ice, crushed is best
B) Stuff to make food in…
1) Blender
2) Smaller containers (wine glasses are great)
C) Cooking Equipment
1) Blender
2) Fridge
D) Instructions…
1) Put fruit (minus icky parts) into blender (about halfway)
2) Add cream (about an inch or two)
3) Add ice (about an inch or two)
4) Add wine (about an inch or two - sampling is actively encouraged)
5) PUT LID ON BLENDER
6) Check lid is tight, no really, check it, you’ll thank me later…
7) Turn on and blend the heck out of it
8) Perfect consistency is thick, but pour-able. If a bit thick you will need additional implement, like spoon…
9) Put mix into smaller containers, put in fridge to chill, or just go for it…
E) Cooking part…
1) That would be the blending part…
2) And the putting it in the fridge part…
F) Could do’s…
1) Ice Cream instead of Ice and Cream (start with vanilla, experiment later)
2) Liqueurs instead of wine (can make it very flavorful)
3) Try different fruits and combinations
4) Try frozen fruit mixes (don’t need the ice with this)
Eat and enjoy. If it’s not quite how you would like it, play with the ingredients until you have something you have invented, and like.
(“Real” Syllabub is a simple combination of cream, fruit and wine or sherry. It is a very refreshing. Sweet and alcoholic, how could it fail…)
Comments
This is great! I love your format for recipes, because that is about how I do it ... everything is approximate and a bit vague. Great basic dessert instructions!
I'm going to print out all of these hubs and make my own personal "Cookbook for Dummies".
Thanks Chris!!
- Author
Thanks, ladies. The trick would now be to come up with an EZ Recipe for Thanksgiving - And I'm pretty sure Boston Market doesn't count....
Chris
I'm really taken with your man-apron!!! wow! hehe.
I also like cooking from the seat of the pants in many instances, the exception being in the case of most baking which does need proper proportions, timing, temperature, etc. Unless one is a great mathemetician, fully understands the science involved and is willing to spend time figuring it all out (or else has an instinctive ability - which I seem to lack when it comes to baking breads, cakes, etc.) a pre-worked out recipe is a godsend.
- Author
Nellieanna,
I have never even tried baking - I grew up watching my grandmother bake every Saturday morning. She never measured anything, but had this touch that never failed...
I know my limits.
I also have never had great success with recipes, but that has probably more to do with my impatience than anything.
Best taste in the whole world - Christmas cake (fruit cake) mix before baking!!!
Have a great Thanksgiving,
Chris
You have missed your calling - you should have been a chef! What if the fruit is green and furry - could it still be used? If not I'll just throw everything in the trash and drink the wine!
- Author
RH,
If it is a kiwi fruit it's all good, otherwise - ditch it and stick to vino!
It's not kiwi! Uh oh - too late:-)
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