Ice Desserts Around the World

When we were in Korea, we tried several different versions of "patbingsu." I wrote about it in a previous post.
 
FLICKR
I keep all of my photos on Flickr. Not too long ago I received the following e-mail via my Flickr account:
 
I work as the Associate Editor of Gourmet Live (the digital version of Gourmet magazine) and we'd like to feature your photo of Patbingsu in our upcoming slideshow feature about the varieties of shave ice around the world.
 

I replied that "I am happy to share my photo."
 
GOURMET LIVE
I am now pleased to announce that the photo series highlighting shaved ice is now available.
 

Ice Desserts Around the World

 

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Dip de Capa Ocho

Once when my wife and I were planning to attend a party, I decided to buy a layered bean dip from a grocery store. When I found the dip section in the deli, the price of a small dip was $15! I decided I could make my own, which would be less expensive and fresher.
 
The result is this recipe which I have made several times. This is an easy dip to make and can be adjusted to personal tastes. Dip de Capa Ocho is great for parties and potlucks. It is best served with Homemade Tortilla Chips.
 
Layer Uno: Spread 1 can (16 oz.) of refried beans in a 9x13 pan.

 
Layer Dos: Spread 1 cup of sour cream.

 
Layer Tres: Add 1 1/2 cups salsa.

 
Layer Quatro: Sprinkle 2 cups of grated cheese over the salsa.

 
Layer Cinco: Finely chop 1 bunch of cilantro and layer over cheese.

 
Layer Seis: Chop two tomatoes and add to the dip.

 
Layer Siete: Sprinkle 1 1/2 cups (1 bunch) of finely chopped green onion.

 
Layer Ocho: Add 1 cup sliced black olives.

 
For best results, prepare several hours in advance and chill until ready to serve. This will permit the flavors to combine into an even more delicious Dip de Capa Ocho.
 

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Homemade Tortilla Chips

Most commercially-prepared tortilla chips are salty. Try this recipe to make your own chips. They will taste better because they are freshly prepared and you can control the level of saltiness. This recipe makes 36 chips.
 
In this photo, (left) tortilla triangles have been brushed with oil and are ready for baking and (right) chips as they appear after baking.
 

 
PREPARE
Preheat oven to 350 degrees.
 
INGREDIENTS
6 corn tortillas
1T olive oil
Salt to taste (optional)
 
DIRECTIONS
Brush both sides of each tortilla. Place the tortillas in a stack. Cut three times to create triangle shaped pieces. Arrange in a single layer on a baking pan. Bake for 15 minutes at 350 degrees.
 
Note: if using two pans, rotate the pans after about 7 minutes to ensure evenness of baking.
 
Allow chips to cool before eating.
 

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Fresh Fruit Tart

A fresh fruit tart is delicious because it includes a flaky pastry, sweet cream, and fresh fruit. A search online will yield several variations of each required element. This recipe uses a very easy-to-make pie crust, a cream cheese-based cream layer, and three types of fruit.

PREPARATION
If you don't have a tart pan consisting of a metal fluted ring and separate bottom, you can use a 8-9-inch pie plate. I purchased a quiche/tart pan today from JC Penny, after some searching. Target also had them, but Macy's and Dillard's did not. Williams-Sonoma has a selection of tart pans in various sizes.
 
PASTRY SHELL
1c flour
1/3c olive oil
2-3T water
 

• Preheat oven to 400 degrees.
• Combine all ingredients in a bowl and mix well. Place the dough on plastic wrap and press out until a 7-8-inch circle is formed. Wrap with pastic and place in the refrigerator for 15 minutes.
  
• Unwrap the dough and place in the tart pan. Press out the dough until the sides are formed. Press gently to ensure the dough the flutes are filled. Place in the freezer for 15 minutes. This ensures that the pastry will not puff up when baking.
• Remove from freezer and lightly prick the bottom with a fork. Bake at 400 degrees for 5 minutes then reduce temperature to 375 degrees and bake an additional 15 minutes. Remove and place on a rack until completely cooled.

 
GLAZE
Glazing the cool pastry shell ensures that the shell will remain crisp and flaky with the addition of the sweet cream layer. You can also use this glaze to brush over the fruit to give it a glossy appearance. If you will be serving the tart soon after preparing, you can skip this step.
 
1/2c apricot preserves
1T water
 

• Combine preserves and water is a sauce pan and heat until a liquid consistency is achieved.
  
• Use a pastry brush to brush a layer onto the cooled pastry. Allow 20 minutes for the glaze to harden.

 
SWEET CREAM

8oz package cream cheese, softened
1/4c sugar
1t vanilla extract
2t corn starch

• Combine all in a bowl and whip for 2-3 minutes by hand or with a hand mixer until light and fluffy.
  
• Transfer onto tart pastry and spread evenly.

FRUIT

Blueberries
Strawberries
Kiwi

• All fruit needs to be fresh.
  
• Slice kiwi and strawberries.
• Arrange, as desired, in a single layer.

 
SERVE

When tart is ready to serve, remove the fluted ring and very gently slide the tart from the round bottom onto your serving plate.

 

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