Wednesday, December 9, 2009

Where can I buy ben and jerry's ice cream here in quezon city?

I looked on the ben and jerry's ice cream locator and there weren't anywhere near you. Here are a couple recipes though from Ben and Jerry's!





From Ben and Jerrys website:


';Porchetta Arnoldo(In memory of Arnold the pig)





Ingredients





1--3 1/2 to 4 lb boneless pork loin (if it isn't already tied, ask your butcher to tie the roast for you)


2 to 3 cloves of garlic, peeled and cut into thin slivers


2 Tbsps olive oil


Kosher salt


Freshly ground, black pepper


1 Cup dry white wine, room temperature





Note: An instant-read thermometer is critical in order to get the roasting time correct





With a boning knife or similar knife with a narrow blade, make shallow incisions into the top of the pork loin every inch and a half, sliding a sliver of garlic down the side of the knife into each incision.





Rub the pork loin with olive oil, then season the roast with kosher salt and lots of fresh ground pepper.


Let roast sit at room temperature( 68 degrees F.) for about an hour





Prior to roasting, preheat oven to 400 degrees F. When the oven is ready, place the pork roast in a roasting pan and pour approximately 1/4 cup of white wine into the pan, but not over the pork.





Place the pan in the oven and reduce heat to 375 degrees. Cook for 30 minutes; then add another 1/4 cup of wine to pan and continue cooking for approximately 30 minutes more. Continue to add white wine to the roasting pan as needed to prevent the pan from scorching. A scorched pan can add undesirable aromas to the pork. Check the roast 5 minutes before your timer is set to go off to insure you are not over cooking the pork. With an instant-read thermometer it is best to remove the pork from the oven in order to take the temperature. Note: I cook my pork until it reaches a temperature of 145 degrees F. Check the temperature by inserting a thermometer in the thickest part of the roast about half way through the thickest part of the roast. If the roast needs to continue cooking, lower heat to 325 degrees and cook one minute for each degree F. you will need to reach 145 degrees F.





Once the roast temperature reaches 145 degrees F. remove it from the oven and allow it to set, covered with aluminum foil, for 15 minutes prior to slicing to give the juices time to redistribute in the roast. The temperature of the roast will continue to rise reaching a temperature around 155 degrees F. This may be too pink for some people but it is thoroughly cooked and keeps the pork juicy.





If your roast is uneven in thickness. Check the thinner portions, if they have reached temperature before the thickest part you can drape aluminum foil over the thin parts to slow down there cooking while the thick part continues to cook.





Best served with roasted garlic and charred, crusty Italian bread and fresh spinach saut茅ed in olive oil with lots of fresh garlic, pepper, and oregano.





Guaranteed to keep the vampires away.








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Arnold's Ben %26amp; Jerry's Organic Cr猫me Brul茅e





Ingredients





1 pint of Organic B%26amp;J Vanilla ice cream ( other flavors may be used. Smooth flavors work best. Break up chunks if using chunky flavors)


2 Organic eggs


2 tsp. Organic sugar


1 tsp. Organic vanilla


1/2 cup Organic sugar, reserve for ';burnt sugar crust';


4 oven proof ramekins for custard





Soften ice cream to a liquid state. You can empty the pint into a bowl and leave in the refrigerator for a few hours. Do not heat at high temperatures to melt ice cream.





Pre-heat oven to 250 degrees





Place four ramekins in a pan with water half way up the sides of the ramekins.





Beat the eggs only until well blended, no more then 15-20 seconds. Pour eggs, sugar, and vanilla into softened ice cream and stir until well blended. Pour cr猫me mixture into ramekins. Place pan with water and cr猫me mixture into oven for 1 1/2 hours. Custard is done when top is firm and jiggles slightly in the middle when shaken. Remove pan from oven and cool custard to room temperature. Note, you will see holes on top of the custard from the air in the ice cream having escaped--this is normal. When completely cooled, cover with food wrap and store in the refrigerator


.





To create burnt sugar crust:





Immediately before serving, pour a liberal amount of sugar on the top of the first custard, pouring any excess into the next ramekin. Continue until the tops of all four ramekins have a thin layer of sugar. Caramelize the sugar by placing the ramekins under a broiler on the top rack or by using a small culinary flame torch. Note this step goes quickly, remove when sugar on the custard turns golden brown. Serve immediately.





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Eric's Vegetable Chowder





8 slices of bacon 鈥?cut into 陆 inch pieces


1 medium onion 鈥?chopped


1 medium green pepper 鈥?chopped


2 10 oz. cans of Cream of Potato soup


1 14 oz. can of Chicken broth


1 cup light cream


1 cup milk


1 10 oz. package of frozen broccoli


1 10 oz. package of frozen cauliflower


1 10 oz. package of frozen corn


1 tsp. Dill weed


salt and pepper to taste





Cook bacon in a large pot, add onion and green pepper and cook until tender.


Add soup, broth, milk and cream.


Stir in frozen vegetable and dill, season to taste with salt and pepper.


When chowder is heated through it is ready to serve.





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Eric's Vanilla French Toast





1-pint Ben %26amp; Jerry's Vanilla ice cream, melted


2 eggs, add one more egg if you like a more eggy French toast


1/8 cup of warm water


1/4 teaspoon of cinnamon


sliced bread


4 oz. butter





Beat ice cream, eggs, water and cinnamon until well blended; dip bread in batter; then fry in buttered skillet over medium heat until toast is golden brown on both sides.





Serve with butter and Vermont maple syrup.





NOTE: Some people like a custard-type of French toast while some like it more ';eggy'; like an omelet on top of bread. If you like the custard style, use soft white bread and only dip the bread in the batter for about five seconds on each side; otherwise, submerge it for the same amount of time and the bread will absorb a lot of liquid making the inside of the bread soft after cooking. For a heartier French toast use a heartier bread and dip the bread in the egg mixture for 10 seconds, or more, depending on how fresh and how dense the bread is.











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Mike's Chunky Monkey Bread Pudding





Cut up five cups of stale French bread into 1'; cubes


5 cups of bread cubes


3 eggs, slightly beaten


2 pints of melted B%26amp;J Chunky Monkey


1 1/2 teaspoon of sugar


1/2 Tsp. Salt


1 ripe banana sliced


1/2 cup small dark chocolate chips


1tsp. vanilla





Preheat oven to 350 degrees


Butter 9 X 13 inch cake pan





Layer bread cubes in cake pan evenly


Spread bananas and chocolate chips evenly over bread cubes


Stir eggs, salt, sugar and vanilla into melted ice cream


Pour ice cream mixture over bread crumbs


Place pan in center of 350 degree oven for 30 minutes or until bread pudding is set. Bread pudding is done when pudding is set and pudding still appears moist on top. Do not cook until dry.





Serve warm or at room temperature.








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Mike's Crab Fritters With Summer Salsa and Coconut Sticky Rice





2 fresh mangoes, peeled and diced


1 cucumber, peeled, seeded and diced


1 small sweet onion, peeled and diced


5 small tomatoes, cored, cut in half and seeds squeezed out and diced


1 clove garlic, minced


陆 tsp. salt


录 tsp. cumin


录 tsp. chili powder





In a bowl, combine all the ingredients, mix well and set aside, covered.





Coconut Sticky Rice


1 戮 cup water


1 cup jasmine rice


2 Tbsp. Olive oil


1 tsp. Salt


1/8 tsp. cardamom


1 陆 cup coconut milk





In a medium sauce pan, add the water, rice, olive oil, salt, and cardamom, cover and bring to a boil; then reduce heat to low until rice has absorbed all of the water, approximately 20 minutes. Transfer the rice to a bowl and fold in the coconut milk. Cover and set aside.





Crab Fritters


陆 lb. fresh crabmeat, remove any pieces of crab shells


1 c. fine white bread crumbs, unseasoned.


2 small garlic cloves, minced


1 medium shallot, minced


1/4 cup heavy cream


录 tsp. chopped basil, dried; or two fresh leaves, chopped


陆 tsp. chopped chives, dried; or 1 tsp. fresh chives, chopped


录 tsp. chopped thyme, dried; or 1 tsp. fresh thyme, chopped


录 tsp. chopped tarragon, dried; or 陆 tsp. fresh tarragon, chopped


陆 c. olive oil


陆 c. flour (reserve for dredging the crab patties)





In a bowl, toss the crab with the breadcrumbs until the crabmeat is evenly coated. In a separate bowl blend all the herbs with the cream, garlic, and shallots. Then, with a fork, gently fold the crab into the cream/herb mixture, set aside.





Batter


1 egg


戮 cup milk


戮 cup flour


1/2 tsp. salt


陆 tsp. pepper





Now make the batter by whisking together the egg, milk, salt, and pepper; then gradually wisk in the flour, continually whisking until the batter is smooth.





Fold the crab mixture into the batter until evenly combined.





To cook the crab fritters:





Heat the olive oil in a heavy pan to medium heat.





Place flour from fritter recipe in a bowl and have a tray lined with absorbent paper on which to place the hot fritters.





With your hands, form the crab and batter mixture into thin disk-shaped patties; dredge them in the bowl of flour. Once the oil is hot, gently dip the patties in the egg wash and then place them into the oil. The fritters should cook on each side for roughly 1 minute, the thickness of the patties will dictate the cooking time, or until each side is a dark, golden brown color and the center of the patties should be warm to hot.





Remove the fritters from the oil and place onto the absorbent paper.





To Serve:





Place fritters on a bed of the summer salsa accompanied by the coconut sticky rice.








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John's Winter Squash Soup with Vanilla Ice Cream (Serves 6)





8 cups winter squash (Butternut, Hubbard, etc.), peeled, seeded and cubed


4 Tbsp. Olive oil


2 cups onion, peeled and sliced


2 cups carrot, peeled and sliced


1 cup celery, sliced


1 garlic clove, minced


1 bay leaf


4 cans of chicken or vegetable stock (14 陆 ounce cans)


1 pint Ben %26amp; Jerry鈥檚 Vanilla ice cream


2 Tbsp. chopped nuts (walnuts, almonds, pecans, etc.)


Salt and pepper to taste








Preheat oven to 350.





In a large bowl, toss squash with 2 Tbsp. olive oil to coat. Place squash in roasting pan or on sheet pan covered with foil. Place in a 350-degree oven for 25 minutes.





Meanwhile, in a 3-quart soup pot, add the remaining olive oil and saute the onions until translucent. Add the garlic and cook for 15 seconds more, stirring constantly to avoid burning. Add the carrots, celery, bay leaf, and chicken stock; bring to a simmer and cook uncovered for 45 minutes to 1 hour, until approximately half the liquid has evaporated. Remove the bay leaf and discard.





In a blender or food processor, puree the vegetables and stock. Return puree to the pot and add 陆 pint of the ice cream. Simmer over low heat to warm the mixture thoroughly.





Season to taste with salt and pepper, and serve with a dollop of vanilla ice cream and some chopped nuts sprinkled over the top.








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John's ';The Mother of All Ice Cream Sandwiches';





Ingredients:





2 pounds of chocolate chip cookie dough


2 pints of your favorite Ben %26amp; Jerry鈥檚 ice cream


1 small package of M%26amp;M鈥檚





Double your favorite chocolate chip cookie recipe, or double our recipe from page 98 of the Ben %26amp; Jerry鈥檚 cookbook, reprinted below. %26lt;Insert recipe here%26gt;





Divide the doubled recipe of dough into two equal portions and form into two large balls. Place one of the dough balls between two pieces of parchment or wax paper. Slightly flatten the dough ball by pressing down with the palm of your hand; then roll out as you would a pie crust to approximately 陆 inch in thickness, taking care as you roll to retain the round, cookie shape. Carefully transfer the dough to a large baking sheet. Repeat with the second dough ball and transfer to a second baking sheet. Follow the recipe鈥檚 baking instructions. At the point when the cookies are removed from the oven and are still warm and quite soft, decorate one of the two cookies with the M%26amp;M鈥檚 by pressing them gently into the top of the cookie.





While the giant cookies are cooling, temper two pints of your favorite Ben %26amp; Jerry鈥檚 ice cream so that the ice cream is soft enough to spread, but not runny. Once the cookies have thoroughly cooled, turn the undecorated cookie, top side down, onto a serving platter or cake plate. Spoon on the ice cream and spread it evenly over the cookie鈥檚 surface to within a half inch of the edge. Place the decorated cookie on top and press down lightly. At this point it is good to put the cookie sandwich into the freezer for at least a half hour or more to firm up the ice cream prior to slicing into wedges. For ease of slicing, use a large serrated knife.';Where can I buy ben and jerry's ice cream here in quezon city?
I don't know...if u have a Walgreens..over there..but they have some Ben and Jerry's ice cream that u can buy at Walgreens.

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