This time of year, I think cold: chilled entrees, frozen desserts and treats. But I wasn’t sure at first about the new cookbook Vegan a la Mode (Skyhorse, $17.95), since in my mind ice cream, gelato and the like taste better in direct proportion to the amount of dairy cream they contain.
I was happily surprised when I put prejudice aside and tried the recipe here. It turns out you can make a dairy-free, lower-fat treat that tastes really good.
Hannah Kaminsky, a college student, life-long vegan and the author of bittersweetblog.com, has put together a collection of intriguing recipes — everything from plain vanilla to mango colada, pistachio praline and German chocolate.
I chose her Turkish Coffee Ice Cream because I am addicted to Cuban coffee in the morning that I turn into iced coffee in the afternoon. Since I didn’t have Turkish coffee on hand (traditionally made on top of the stove with the grounds heaped right into the pot), I simply used ground Cuban espresso beans in the recipe.
If you don’t have an ice cream machine, try simply pouring the mixture into ice cube trays. When it starts to freeze around the edges, beat with an electric mixer and return it to the freezer in individual cups or in frozen-pop molds.
Q. Long before I moved to Miami in 1980 I clipped a recipe from The New York Times for Cuban pot roast. I made this recipe often. You punched pieces of ham into a beef roast and covered it in orange juice and other ingredients. I have searched for decades to find such an entrée at any Cuban restaurant in South Florida, to no avail. Does anyone know where I can find this on a menu? Better yet, can you find the recipe for me? I have looked for it for years.
D. M. , Miami
I found exactly the recipe you describe in the 1973 Great Recipes from The New York Times by Raymond A.. Sokolov. Though I’ve never seen this on a menu, the method is much like making lechon asado.
Dev emailed with a different idea for Marilyn Byrne, who wanted a recipe from her days in high school home-ec class for a coffee cake made with apple pie filling. “This sounds like what she described,” Dev said. “I used to make this often back in the ’60s.”
I remember well when “crazy” crust pies with both sweet and savory fillings were all the rage. For those who don’t, you put the ingredients in the pie pan, and a crust “magically” appears on the bottom, encasing the filling ingredients. The recipe here, uses apple pie filling, but you could substitute any fruit.