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1. Truffle Potato Pizza

2. Petits Filets with Blue Cheese Glacage

3. Mint Julep Ice Cream

Book Description

Anyone who loves the sound of Chef Emeril's voice as much as he does is going to enjoy Every Day's a Party. Yet it is something of a "big hat, no cattle" kind of book. The 125 recipes seem like reheats, like afterthoughts, flavorful and evocative though they may be. But the editorial copy is rich and thick, like a wicked cake frosting that begs for a finger swipe or two.

... (more)

Every Day's a Party : Louisiana Recipes For Celebrating With Family And Friends

Authors: Emeril Lagasse

Date: October 1999

ISBN: 0688164307

Publisher: Morrow Cookbooks

Hardcover

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Down south, there are many kinds of mint julep, one for just about every southern state, but there's even something better - -mint julep ice cream. Now, that's rejuvenating! Hilda claims this ice cream is so good it should be served regularly during the warm weather

Makes 8 servings

• 1 cup sugar

• 1/2 cup water

• 1/2 cup bourbon

• 2 cups milk

• 2 cups heavy cream

• 6 large egg yolks

• 8 large sprigs fresh mint, plus several small sprigs for garnish

1. Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat and let cool completely. Strain, through a fine-mesh strainer, then add the bourbon.

2. Combine the milk and cream in a large nonreactive saucepan and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of' the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and let cool completely.

3. Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours.

4. Remove from the refrigerator and pour the mixture into an ice cream machine. Churn according to the manufacturer's directions.

To serve, put a large scoop of the ice cream in the center of each serving dish and garnish with the remaining mint sprigs.

More From This Book:

1. Truffle Potato Pizza

2. Petits Filets with Blue Cheese Glacage

3. Mint Julep Ice Cream

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