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May 21, 2014

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I , FOOD [ Wednesdca/, May 21,2014 [ pirit o, JEFFERSON and FARMER'S ADVOCATE [ PAGE 89 Three recipes add up to a summer full of great lemonade By ELIZABETH KARMEL Associated Press Homemade lemonade is an essential taste of summer. But concentrates and powders sim- ply won't suffice. Luckily, great homemade lemonade is as easy as remem- bering a few numbers - 3-1- 1-1. Three cups of cold water, 1 cup of lemon juice, 1 cup of sugar and 1 more cup of water to make the sugar syrup. The sugar syrup - also called simple syrup - is the key to perfect homemade lemonade. As anyone who has "tried to sweeten ice tea knows, sugar does not dissolve well in cold liquids. But simple syrup - a blend of (typically) equal parts sugar and water that was heat- ed briefly to help the sugar dis- solve - mixes beautifully into lemonade, ice tea or cocktails. When shopping for lemons for lemonade, buy large lem- ons that feel heavy and are squeezable. I am sure that I am not the 0nly one who has purchased lemons only to cut them and find that half the lemon is rind and there is very little juice. For that reason, I always buy a couple extra. If I think I can get 1 cup of juice from 6 lemons, I buy 8. As soon as I bring them home, I soak the lemons in a solution of white vinegar and water to minimize any mold- ing or rotting. Often, a bag of lemons with one slightly moldy lemon becomes a whole bag of rotten lemons overnight if you don't do this. And you don't have to stop at lemons; this is a great way to wash all fruits and vegetables. Before you juice them, soak the lemons in warm water or microwave them for 10 sec- onds. The heat relaxes the juice pouches and makes it easier to extract the most juice from each lemon. Then, before you cut them in half, roll the lem- ons on the counter with your palm, exerting some pressure. This also helps get the juices flowing. Once the juice is strained of excess pulp and seeds, and the simple syrup is cooled, you are ready to mix your lemon- ade. This can be done up to 2 days in advance. Also, be care- ful not to add too much wa- ter. The lemonade should be slightly concentrated because the ice in the glass will dilute it a bit. For that reason, I never add the ice to the pitcher, only to the glasses. Experiment with making this same basic recipe with limes, Meyer lemons and oranges, scaling back on the simple syr- up based on the sweetness of the fruit. And once you master the base recipe, you are ready to try variations. My favorite is strawberry lemonade, but don't stop there. Try any sum- mer berry, honeydew melon, peaches and summer herbs. I use the rule of thumb that 2 cups of ripe fruit should yield more or less a cup of juice once it is strained. I use my juicer, but you can use a blend- er and a fine mesh strainer just aseasily. You also can freeze this fruit juice into ice cubes and serve the lemonade over fruit ice. The flavor variation will be more delicate, but it is pret- ty and you will get more and more fruit flavor as the ice melts. If I make the lemonade in a pitcher or a large mason jar, I float thin slices of lemon or berries in it for a refreshing and pretty summertime look. Rocking chair lemonade You'll need i cup warm tap water, 1 cup sugar, 1 cup freshly sqfieezed lemon juice (about 6 lemons), 3 cups cold water, 1 lemon, thinly sliced and fresh mint leaves (op- tional). In a small, heavy-bottomed saucepan over low heat, stir together the warm water and sugar. Bring to a simmer, stir- ring, until the sugar has dis- solved. Increase heat to medi- um and bring to a boil. Cook for 2 minutes, then set aside off the heat to cool. Once the syrup is cool, pour it into a 2-quart pitcher. Add the lemon juice and cold wa- ter, then stir well. Garnish with lemon slices and fresh mint. Serve over ice. Makes six servings. For a rustic presentation, serve in mismatched canning jars. Then just sit back in an old rocking chair on the porch and let summer begin. If you are concerned that the lem- onade will be too sweet, start with 1/2 cup or 3/4 cup of the sugar syrup, then taste before adding more. Strawberry lemonade Puree 2 cups of cleaned and hulled fresh strawberries in a juicer or blender. If us- ing a blender, press the puree through a mesh strainer to re- move any large pieces of pulp. Add the strawberry puree to the lemonade recipe above, but reduce the cold water to 2 cups. Lemon drop cocktail From the recipe above, mix the lemon juice and simple syr- up with 2 cups of cold water. Add 1 cup of lemon-flavored or other vodka and 1/3 cup of orange liqueur. Mix well. Frost the glasses with a sugar rim and pour over crushed ice. Add a slice of lemon for gar- nish. Tomatoes and balsamic vinegar in ice cream? Slive i By MICHELE KAYAL Associated Press cream at the supermarket in rec- ognizable flavors that occasion- ally sported chocolate chips or a swirl of some kind. Today, regu- lar old ice cream has been joined by boutique items such as gela- to, sorbet and water ice, as well as an army of flavors that seem more at home in an Italian res- taurant - opal basil lemon sor- bet, anyone? - than in your local freezer aisle. Americans ate nearly 1.6 bil- lion gallons of ice cream and other frozen dairy desserts in 2012. But traditional ice cream's share of that market has been mhfi wealth mangem, en Coming soon to a freezer aisle near you - balsamic vinegar ice cream. Plus, hot sauce ice cream. And maybe even tomato. "You're seeing the same kinds of trends in ice cream that you're seeing in other foods," says Peg- gy Armstrong, spokeswoman for the International Dairy Foods Association. "People are willing to experiment." Just a generation ago, Amer- icans mostly bought their ice Private Wealth Planning and Management Shepherdstown Winchester McLean 8530 Shepherdstown Pike 35 No#h Braddock St. 1600 Tysons Boulevard, Shepherdstown, WV 25443 Winchester, VA 22601 Suite 800 304.876.26 ] 9 540.450.1500 McLean, VA 22102 703.506.0007 It(" 4 Finishing the Fight[or RELAY More Birthdays Around the World Survivor Luncheon Relay for Life of Jefferson County, WV June Charles Town Middle School 21 Cafeteria Survivor registration will begin at 10:30 am Lunch will be served at 11 am Please mail the attached response ASAP If you have already registered online or have already contacted Susie, please DO NOT fill out this [orm, thank you! ANY QUESTIONS CALL: SUSIE @ 304-886-2721 RSVP for Survivor Luncheon Name Year of diagnosis Type of cancer Phone/cell # E-mail Number of guests __ Shirt size Mail to: Susie Mechanick- 252 Van Clevesville Rd. Kearneysville, WV25430 It is important to give an exact number of guests attending so that there is a ticket available for them to eat. shrinking, edged out by special- ty items such as frozen yogurt and gelato. In 2012, production of regular ice cream hit its low- est point since 1996, the Dairy Foods Association says, hitting fewer than 900 million gallons. Boutique scoop shops and ar- tisanal producers have flood- ed the landscape during the last five to 10 years, introducing au- diences to a wider range of fla- vors and textures. Cumin and honey butterscotch, salty vanil- la, and pumpernickel are typical of Jeni's Splendid Ice Creams, an Ohio-based producer that has gone national. Uber-hip Cool- haus, which has parlayed ice cream trucks and storefronts into distribution in 2,000 su- permarkets, offers Cuban cigar, spicy pineapple-cilantro and even fried chicken and waffle ice cream. "The flavor we thought no- t00g0 I also are destined for supermar- ::: body would buy was balsamic fig mascarpone, and that's the one we're out of," says Cool- haus co-founder Natasha Case about the company's recent ex- perience at a trade show. "All the buyers want that one. Two years ago, we were out of vanilla. That buyer at that show who does five to 300 grocery chains wants to know what's cool, whereas be- fore they just wanted to know that you could do vanilla well.'" Vanilla remains supreme, Armstrong says, but the mass- market producers represented by her organization are branch- ing out. At the association's an- nual ice cream technology con- ference in April, producers showcased flavors such as Mex- ican-spiced chocolate and hot sauce ice cream. Ice cream fla- vors such as caramel popcorn, coffee-and-douglmuts, cotton candy and peanut butter s'mores Bulk / Decorative Stone > Screen Topsoil. Pine Bark Shredded Hardwood Mushroom Soil. Leaf Grow - Delivery Available - AT GREAT PRICES ket shelves. Though we are in an intense period of flavor experimenta- tion, the desire to go beyond chocolate, vanilla and strawber- ry dates to the post-World War II era, says Laura B. Weiss, au- thor of "Ice Cream: A Global History." That's when Howard Johnson, known for his roadside restaurants, tried to convince Americans to indulge in his fa- mous 28 flavors. Among them: maple walnut, burgundy cherry and fruit salad. "This was really pretty revo- lutionary," Weiss says. "Going beyond chocolate, vanilla and strawberry really began with Howard Johnson." Even today's most exotic- sounding new flavors make sense on some level. Candied sweet potato, a flavor being ex- plored by Parker Products in Ft. Worth has its roots in Southern sweet potato pie. Ice cream be- hemoth Haagen-Dazs recently launched tomato ice cream in Japan, as well as a carrot-orange flavor. And why not, says Jeni Britton Bauer of Jeni's Splendid Ice Creams. 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