Showing posts with label instant Clearjel. Show all posts
Showing posts with label instant Clearjel. Show all posts
Wednesday, August 1, 2012
VEGAN BUTTAH-TOASTED ALMOND AND MAPLE ICE CREAM
Last Sunday we had a family party (24 of us) for my granddaughter Mariah's 13th birthday. Because Mariah loves coffee flavor, I made two 9 x 13-inch Chocolate Mudpie Cakes with Coffee/Coconut/Pecan Icing (except that I used almonds instead of pecans, which I was short of). To go with it, I made a double batch of the following ice cream. There were only a few vegans there, but everyone loved this rich-tasting treat, and we had no leftovers to bring home (which is a good thing, since we are weight-watching!).
A
while ago, I started playing with my gelato recipe from my book
"Nonna's Italian Kitchen
".
I wanted to make it richer-tasting, easier to make, and with more
servings. One of the things I did was to use Instant Clearjel®
instead of the cooked tapioca flour mixture that I generally use
(tapioca thickens the mixture instead of eggs, and it has better
mouth feel than cornstarch). This eliminates cooking the starch
mixture, which means the whole thing takes less time and it doesn't
take so long to chill the gelato mixture before freezing. Another
option is xanthan gum or guar gum, and I have given the amounts for these in
the recipe.
".
I wanted to make it richer-tasting, easier to make, and with more
servings. One of the things I did was to use Instant Clearjel®
instead of the cooked tapioca flour mixture that I generally use
(tapioca thickens the mixture instead of eggs, and it has better
mouth feel than cornstarch). This eliminates cooking the starch
mixture, which means the whole thing takes less time and it doesn't
take so long to chill the gelato mixture before freezing. Another
option is xanthan gum or guar gum, and I have given the amounts for these in
the recipe.
INSTANT CLEARJEL® NOTES AND SUPPLIERS (July 2017)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
I plan to experiment with more vegan ice creams, gelati and sorbets over the summer, so stay tuned. I hope you enjoy this one, which is a variation of "Butter Pecan".
Printable Recipe
BRYANNA'S
VEGAN BUTTAH-TOASTED ALMOND AND MAPLE ICE CREAM
Servings: 12
Yield:
approximately 1 1/2 qts. (6 cups)
Due to the addition of the melted vegan buttery spread (essential for the flavor of this recipe) and the nuts, this is little richer than most of my ice cream recipes.
NOTES: The Instant Clearjel® (or guar or xanthan gum) in the recipe makes the ice cream very creamy and prevents it from getting rock-hard in the freezer.
Due to the addition of the melted vegan buttery spread (essential for the flavor of this recipe) and the nuts, this is little richer than most of my ice cream recipes.
NOTES: The Instant Clearjel® (or guar or xanthan gum) in the recipe makes the ice cream very creamy and prevents it from getting rock-hard in the freezer.
You will need a home ice cream maker for
this recipe. If you don’t have an electric version (this is the one I have), an inexpensive hand-cranked
version (the type that uses a metal cylinder which is kept frozen in the
freezer until used), such as the Donvier, works just fine (and you only have to
turn the handle 3 or 4 times every few minutes).
4 1/4 cups commercial almond
milk (original style)
3/4 cup
maple syrup (grade B is fine)
3/4 cup
granulated organic unbleached sugar (or sugar sub of your choice)
1/4 cup melted good-tasting vegan buttery spread (such as my homemade Buttah)
1 tablespoon pure vanilla extract or vanilla paste
2 3/4 teaspoons
Instant Clearjel® OR 3/8 tsp. guar gum or xanthan gum
3/8 teaspoon salt
1/2 cup chopped whole (un-blanched) almonds (do not leave them in large chunks)
1 tablespoon good-tasting vegan buttery spread (such as my homemade Buttah)
1 tablespoon good-tasting vegan buttery spread (such as my homemade Buttah)
Process all of the ingredients EXCEPT the almonds and last tablespoon of buttery spread in a blender until VERY smooth and frothy (make sure
that it is not grainy at all).
Chill the ice cream mixture thoroughly—this
is very important!
While it chills, melt the 1 tablespoon vegan
buttery spread in a medium-sized heavy skillet over medium-high heat. Add the
chopped almonds and stir constantly until they are getting golden. Scrape onto a plate and place that in the
freezer.
When the ice cream mixture is thoroughly
cold, freeze it according to directions for your ice cream machine. When it is
firm, but still moving, slowly add the chilled toasted almonds and churn a
little bit longer. Scoop into freezer containers, cover and freeze for several
hours before serving.
Nutrition Facts
Nutrition
(per 1/2 cup serving): 193.0 calories; 34% calories from fat; 7.9g total fat; 0.0mg cholesterol;
133.4mg sodium; 147.1mg potassium; 30.0g carbohydrates; 1.1g fiber; 27.2g sugar;
29.0g net carbs; 1.6g protein; 4.3 points.
Enjoy!
Sunday, July 31, 2011
EASY, CREAMY, QUICK BERRY FROZEN “SOYGURT”
 |
| This was made with a frozen three-berry mixture. |
) works just fine with this, so you don’t need an electric
one, though that works fine, too. You could also freeze the mixture in ice pop molds
.
BRYANNA’S EASY BERRY FROZEN “SOYGURT”
Makes about 5 cups
This recipe is definitely a "keeper"!
This recipe is definitely a "keeper"!
1 lb. medium-firm tofu, drained and crumbled (or use 1 1/3 [12.3 oz.] boxes extra-firm silken tofu
)
)
1/2 cup nondairy milk
3/4 cup light unbleached organic sugar
(or sugar-free sweetener of your choice)
(or sugar-free sweetener of your choice)
3 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
a pinch salt
*2-3 tablespoons vodka, rum, brandy or orange, lemon or berry liqueur
*AND/OR 1 tablespoon Instant ClearJel
(see info about this below) OR 3/8 teaspoon Xanthan gum or Guar gum
(see info about this below) OR 3/8 teaspoon Xanthan gum or Guar gum
(*These 2 ingredients are optional but recommended [one or both] because they help prevent the mixture from freezing rock-hard, and the liquor also adds flavour.)
3 cups frozen berries (I used a 3-berry mix of raspberries, blueberries and Marion berries from Costco)
NOTE: If you don’t have a heavy-duty blender (such as a VitaMix
) that will puree the berry seeds so that you can’t discern them, you’ll have to first puree the frozen fruit in a blender or food processor and then press the mixture through a sieve to leave the seeds behind. (Using a manual mouli or food mill
with the finest holes might work too.) Set it aside in the refrigerator.
) that will puree the berry seeds so that you can’t discern them, you’ll have to first puree the frozen fruit in a blender or food processor and then press the mixture through a sieve to leave the seeds behind. (Using a manual mouli or food mill with the finest holes might work too.) Set it aside in the refrigerator.
Place all of the ingredients EXCEPT the fruit in a blender and blend until VERY smooth. Add the frozen berries (either whole, or pureed--see Note above—depending on the strength of your blender) and blend well again until the mixture is smooth.
Quickly scrape the cold mixture into your ice cream machine and follow the directions for your machine. (We ate some of it straight out of the machine—if you close up the machine and just let the mixture sit for 1/2 an hour or so, it will further firm up.)
Scoop the frozen “soygurt” or what you have left!) into a 1-quart (or two 1-pint) freezer container, cover, and freeze for a couple of hours before serving.
Nutrition Facts (Analysed according to a yield of 5 cups/10 servings; made with medium-firm tofu, soymilk; and Instant ClearJel, but no liquor)
, but no liquor)
Nutrition (per 1/2 cup serving): 123.3 calories; 17% calories from fat; 2.6g total fat; 0.0mg cholesterol; 38.0mg sodium; 102.2mg potassium; 22.4g carbohydrates; 1.5g fiber; 19.4g sugar; 21.0g net carbs; 4.2g protein; 2.4 points.
Cooking Tips
A while ago, I started playing with my gelato recipe from my book "Nonna's Italian Kitchen
". I wanted to make it richer-tasting, easier to make, and with more servings. One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally use (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture, which means the whole thing takes less time and it doesn't take so long to chill the gelato mixture before freezing. Another option is xanthan gum or guar gum, and I have given the amounts in the recipe.
". I wanted to make it richer-tasting, easier to make, and with more servings. One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally use (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture, which means the whole thing takes less time and it doesn't take so long to chill the gelato mixture before freezing. Another option is xanthan gum or guar gum, and I have given the amounts in the recipe.
INSTANT CLEARJEL® NOTES AND SUPPLIERS (Updated July 2019)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com, nuts.com and King Arthur Flour for US customers (Nichols Nursery labels theirs non-gmo.]. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians--amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) Gourmet Warehouse in Vancouver, BC carries it, too, and they do mail order.
For information about this thickener, see:https://recipes.fandom.com/wiki/Instant_Clearjel%C2%AE
Read about another instant thickener that I haven't tried yet below, called Ultra-Gel:
https://www.pickyourown.org/ClearJel.htm Of their product, they say:
"Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening."
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com, nuts.com and King Arthur Flour for US customers (Nichols Nursery labels theirs non-gmo.]. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians--amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) Gourmet Warehouse in Vancouver, BC carries it, too, and they do mail order.
For information about this thickener, see:https://recipes.fandom.com/wiki/Instant_Clearjel%C2%AE
Read about another instant thickener that I haven't tried yet below, called Ultra-Gel:
https://www.pickyourown.org/ClearJel.htm Of their product, they say:
"Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening."
Thursday, July 24, 2008
TWO VERY DIFFERENT SUMMER SORBETTOS
and ready to enjoy!
I'm so glad I got my new ice cream maker in the summer! I can make delicious frozen treats-- low-fat ones, too-- for company and for just ourselves. The other day I made two very different sorbettos. A sorbetto is the Italian way of saying sorbet, a frozen dessert that is usually fairly intense in flavor and creamy in texture, but containing no dairy products, or even dairy substitutes. They could be called a "water ices", but that sounds so dull! Nothing dull about these treats!
I added Instant Clear Jel (which I talk about in this post) to ensure a creamy texture and no rock-hard freezing. But you can leave it out, if necessary.
Printable Recipe
BRYANNA'S GREEN TEA AND KIWI SORBETTO
Servings: 8
Yield: 1 quart
A friend gave us some large kiwis, but DH isn't fond of them, so I thought I'd make a sorbetto with them, using green tea as the liquid. This is a variation of a recipe that's going around the internet, so obviously, I wasn't the only one with this idea!
3 cups water
2 1/2 tablespoons your favorite green tea leaves
3/4 cup organic unbleached sugar
8 large kiwifruit, sliced in half lengthwise
zest of one organic lime
1 teaspoon Instant Clear Jel
OR 1/4 teaspoon Xanthan Gum or Guar Gum OPTIONAL: Green tea doesn't necessarily make a green brew, so if your mixture looks kind of "blah" or brown add a few drops of green food coloring or green food color paste (For natural brands see Cooking Tips below.
PS: Here is an article about making your own natural food colorings.)
Directions
Bring water not quite to the boiling point in a small non-aluminum saucepan . Remove from the heat and stir in the tea leaves.
Cover and steep the tea for 5 minutes. Strain the leave off (discard) and pour tea back into the saucepan. Add the sugar. Over medium heat, stir until the sugar is dissolved. Raise the heat to high and simmer about 5 minutes, or until the tea becomes syrupy. Stir in the lime zest. Set aside in the refrigerator until it comes to room temperature.
Now you need to scoop the kiwi out of it's skin. Hold one half of a kiwi in the palm of one hand, and, using a grapefruit spoon, scoop out all the green kiwifruit. If the white membrane in the center is tough, discard it. Repeat with the rest of the kiwifruit.
Place the scooped-out kiwi fruit and cooled tea syrup into a blender or food processor, along with the Instant Clear Jel, and puree it until very smooth.
If the color is not pleasant, add some of the food coloring (be careful not to add too much!).
Nutrition Facts
Nutrition (per 1/2 cup serving): 128.1 calories; 2% calories from fat; 0.4g total fat; 0.0mg cholesterol; 6.3mg sodium; 302.5mg potassium; 32.3g carbohydrates; 3.1g fiber; 18.7g sugar; 29.2g net carbs; 0.9g protein; 2.0 points.
Cooking Tips
NATURAL FOOD COLORINGS (available online):
Here is an article about Chefmaster Food Dyes, which the author says are"All Natural Vegetable Food Dyes for the Allergy Sufferer, Earth-Conscious, or Chemically Sensitive". I haven't verified this, but they are available from amazon.com
Another brand is India Tree, also available from amazon, but you have to mix your own colors from 3 basics.
Enjoy!
Tuesday, July 15, 2008
EASY VEGAN CHOCOLATE GELATO!
Summer is finally in full swing here, and, just in time, I have a new ice cream maker! I have had a Donvier
hand-crank machine for years (the kind that you use with a frozen canister, not ice and salt), and it is great, but it only make a quart, and I wanted one that I could leave to its own devices. I finally decided on the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Ice Cream Maker, which is pretty reasonable in price, got good reviews, and is widely available. Amazon.com carries it, and, here in Canada,they now carry it on amazon.ca .
It is great and I have been having lots of fun with it. I just keep the canister in the freezer at all times so that I can make vegan ice cream, gelato or sorbet at the drop of a hat! If your ingredients are cold, all you need to do is whip them up in the blender, pour into the machine and let it turn for about 20 minutes. It gets quite firm, but should be placed in the freezer in a covered container for several hours before serving.
I have to tell you that originally I got the ice cream maker attachment for my Kitchen Aid stand mixer, which was a little more expensive. However, even after 3 days of freezing the attachment, and 45 minutes of churning, the ice cream did not freeze (this happened twice), so I returned it. A friend told me that the same thing happened to her.
Anyway, I've been playing with my gelato recipe from my book "Nonna's Italian Kitchen". I wanted to make it richer, easier, and more servings.
". I wanted to make it richer, easier, and more servings.
One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally used (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture. Instant Clearjel
® is a modified corn starch, which simply means that it is precooked, used to thicken recipes. And the vegan ice cream made with it does not crystallize, or get rock-hard. It's creamy, and has no starchy mouth feel. (I have added the alternative of using Xanthan Gum or Guar gum instead.)
® instead of the cooked tapioca flour mixture that I generally used (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture. Instant Clearjel® is a modified corn starch, which simply means that it is precooked, used to thicken recipes. And the vegan ice cream made with it does not crystallize, or get rock-hard. It's creamy, and has no starchy mouth feel. (I have added the alternative of using Xanthan Gum or Guar gum instead.)
INSTANT CLEARJEL® NOTES AND SUPPLIERS (July 2017)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
In this recipe, DO NOT use the regular Clearjel® meant for making jam and pies and needs to be cooked. Instant Clearjel® does NOT need to be cooked. It is carried on amazon.com, hoosierhillfarm.com, barryfarm.com and King Arthur Flour for US customers. It has been available in Canada primarily from baking supply wholesalers, but, good news for Canadians-- amazon.ca finally carries Instant Clearjel®! (Make sure you add a note to your order specifying that you want INSTANT Clearjel®.) According to their website, Gourmet Warehouse in Vancouver, BC carries it, too, but I'm not sure if they do mail order (their website is under construction right now).
For information about these thickeners, see
http://sharealikecooking.blogspot.ca/p/clearjel-page-clearly-best-thickeners.html (According to this source and others, Instant Clearjel® and Ultra Gel® are both NON-GMO.)
So, here is the result and we love it!
BRYANNA'S REVISED VEGAN CHOCOLATE GELATO
Adapted from the recipe in my book "Nonna's Italian Kitchen", this is a knockout vegan ice cream treat! June 2008
", this is a knockout vegan ice cream treat! June 2008
1 cup soy or almond milk
6 oz dairy-free organic, good-quality semi-sweet chocolate
, cut into small pieces, or semisweet chocolate chips
, cut into small pieces, or semisweet chocolate chips
2 3/4 cup soy or almond milk
3/4 cup raw cashews or cashew pieces, soaked in boiling water for 10 minutes and drained
(If allergic to nuts, or don't have any cashews, use 1/2 cup more nondairy milk, or soy creamer, and 1/4 cup oil.)
3/4 cup brown rice syrup
1/2 tablespoon pure vanilla extract 
OPTIONAL: 2 tablespoons Amaretto, Frangelico, Kahlua, or other chocolate, coffee, orange, berry or nut liqueur
3/4 cup any organic unbleached sugar
1/3 cup organic dutch process cocoa powder
(unsweetened)
(unsweetened)
3/8 teaspoon salt
2 1/4 teaspoons Instant Clearjel
® (OR you can use 3/8 teaspoon Xanthan gum or Guar Gum instead)
® (OR you can use 3/8 teaspoon Xanthan gum or Guar Gum instead)
Mix the first 1 cup nondairy milk and the chocolate in a small pan over medium heat. Stir until the chocolate is melted into the milk. Do not boil. OR (MICROWAVE METHOD) mix the milk and chocolate in a medium bowl and microwave at half power for 2 minutes. Stir. if the chocolate is not melted into the milk, microwave again in 1 minute increments until it is.
Place the remaining 2 3/4 cups milk into a blender along with the soaked, drained cashews, and blend until VERY smooth and frothy (make sure that it is not grainy at all).
Mix all of the remaining ingredients, and the melted chocolate/milk mixture, into this mixture and blend again until it is VERY smooth. (Scrape down the sides of the blender with a spatula so that no cocoa powder or Instant Clearjel® gets left behind.)
Chill the gelato mixture thoroughly, and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.
Servings: 16
Yield: about 2 qts.
Nutrition Facts
Nutrition (per 1/2 cup serving): 179.7 calories; 30% calories from fat; 6.8g total fat; 0.0mg cholesterol; 74.5mg sodium; 178.5mg potassium; 31.9g carbohydrates; 1.0g fiber; 22.4g sugar; 30.9g net carbs; 3.4g protein; 4.0 points.
Yield: about 2 qts.
Nutrition Facts
Nutrition (per 1/2 cup serving): 179.7 calories; 30% calories from fat; 6.8g total fat; 0.0mg cholesterol; 74.5mg sodium; 178.5mg potassium; 31.9g carbohydrates; 1.0g fiber; 22.4g sugar; 30.9g net carbs; 3.4g protein; 4.0 points.
Enjoy!
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