Popcorn Salad

Remember when my kids made food videos? I didn't post this one, of Ocean making Popcorn Salad,

originally, but I want to have it on here now. For posterity's sake.

Here is the recipe. It sounds weird, but it is actually quite good.

Ingredients:

16 oz bacon, cooked and chopped
3/4 cup mayonnaise (See recipe below)
1 cup celery, diced
1-1/4 cup cheese, shredded
1/4 cup carrots, shredded
2 T chives, minced
8 oz water chestnuts
12 cups popped popcorn

*Mayo Recipe: 2 egg yolks, 1 tsp dry mustard, 1 T apple cider vinegar, 1/2 tsp salt, 1-1/4 cup olive oil. SLOWLY whisk olive oil into the mixture.

Mix all the ingredients except for the popcorn (and save bacon and 1/4 cup cheese). Add popcorn and stir. Sprinkle bacon and the 1/4 cup cheese on top.

Basil Gelato

It's Ice Cream Sunday. Today, it was Basil Gelato. It was good and interesting. I got the recipe here.

Ingredients

2 cups basil leaves
2 cups milk
1 cup heavy cream
¾ cup sugar
1 tbsp. lemon zest
¼ tsp. salt
6 egg yolks

Instructions

Combine basil, milk, cream, sugar, zest, salt, and yolks in a blender and puree until smooth. Pour into a 2-qt. saucepan and heat gently until sugar dissolves. Remove from heat and pour through a fine strainer; chill in the refrigerator. Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve garnished with fresh basil leaves.

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

We are starting a summer tradition called Ice Cream Sunday, featuring unique (and hopefully delicious) ice cream flavors.

This is what we (and by "we", I mean Vernon) made today. It is based on this recipe. It was really yummy.

INGREDIENTS

2 cups milk

4 tsp. cornstarch

1-1/4 cups heavy cream

2/3 cup sugar

2 tbsp. maple syrup

1/2 tsp. kosher salt

Peel of 1 orange

3 tbsp. mascarpone cheese, softened

1/2 cup puréed roasted beets

2 tbsp. poppy seeds

INSTRUCTIONS

1. In a bowl, stir together 1/4 cup milk and the cornstarch; set aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in milk/cornstarch mixture. Return to a boil and cook, stirring, until thickened, about 2 minutes.

2. Place mascarpone cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled.

3. Remove orange peel. Pour mixture into an ice cream maker; process according to manufacturer's instructions, adding poppy seeds during the last minute of churning. Transfer ice cream to a storage container and freeze until set.