Coffee Ice Cream and Mangosteen Preserves

the best dessert pairing: coffee ice cream and mangosteen preserves

I have been lurking in several Pinoy food blogs and read about the discontinued Magnolia coffee mangosteen ice cream. The blogger said that he prefers to top the coffee ice cream with mangosteen preserves. It is an excellent idea, but I couldn't find mangosteen preserves here in the US. Fortunately I found Thai canned mangosteen in syrup at the Korean grocery, bought several cans and boiled the syrup with 2 tablespoons (per can) sugar until very thick, then added all the fruit, boiled it down some more until almost caramelized, somewhat brown red, dark purplish in color and very thick. I made coffee ice cream using very thick brewed espresso. The result is oh so heavenly. The half gallon ice cream and the preserves were history in a matter of days.

Baked Eggs With Asparagus

Still trying to make meatless dinner but cheated just a little bit by adding half of a Spanish chorizo because it is essential to this dish.

Ingredients: 1 lb asparagus, eggs, half of a Spanish chorizo, 2 chopped garlic cloves, 1 each medium size onion, tomato and sweet red bell pepper, salt and pepper to taste, a pinch of pimenton, and extra virgin olive oil for sauteing and sprinkling after baking. For dessert I made fresh white peaches ice cream.

Fresh Fruits

super sweet, soft, juicy figs

bing cherries

juicy and sweet white peaches

avocados

I love summer. It's hot and muggy, yes, but you get all the wonderful fruits and vegetables at this time of the year, and most important they're grown here in the US. I especially love the white and yellow cling peaches, black and Italian honey figs, red and green grapes, avocados, and of course strawberries. Avocados have always been a favorite either sweet with milk and sugar or savory in California rolls and Texmex fare. This is also the season for the best tomatoes: beefsteak, cherry, roma or vine ripened cluster.

Meatless Spaghetti Bolognese

vegetarian spaghetti Bolognese with beef flavored seitan and textured vegetable soy protein

Meatless Spaghetti Bolognese
2 tablespoons olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 cup chopped beef or chicken flavored seitan
1 cup hydrated TVP
16 ounce can diced tomatoes
2 tablespoons tomato paste
1 cup vegetable broth
1 tablespoon dried Italian seasoning (or chopped fresh basil, oregano, and rosemary)
cooked spaghetti
grated Parmesan cheese

• Heat oil and saute garli and onion for 2 minutes. Add seitan, TVP, and tomato paste. Cook for 1 minute then add tomatos, broth, dried herbs, and salt. Cover and simmer for 30 minutes. Spoon on spaghetti and top with cheese.

• Iced avocado dessert: scrape ripe avocado with a spoon into a small bowl, add milk and sugar to taste then chill for an hour. Add a few ice cubes to individual cups.