Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
David Lebovitz, everybody's favourite ice-cream (and chocolate sauerkraut cake) guru wrote about humble prunes in Los Angeles Times last week (you can follow the link here). We like prunes in our house - juicy Californian prunes make an excellent nibble - and are somewhat amused by the fact that Californian Prune producers had to rebrand prunes as 'dried plums' few years ago. David's Prune and Armagnac Ice Cream sounded very appealing, so this was the first recipe we tried. I didn't use Armagnac cognac, but an acceptable local favourite, a 9-year old Georgian Gremi Brandy (that's Georgia in the Caucasus mountains, and not in the Southeastern US).
A very, very likeable ice cream. No custard to make, just soak the prunes in cognac/brandy, blitz with sour cream, milk and some sugar and churn. How easy is that??
We've been eating ours plain until now, but I can see that it'd be an excellent accompanion to an intensely dark chocolate cake - perhaps Tarte au Chocolat? In any case, it's not too sweet (I deducted a spoonful of sugar from the original recipe), and it tastes somehow more grown-up (not sure if it's the brandy or the prunes). A keeper, for sure.
(Ploomi-konjakijäätis)
Other prune aka dried plum recipes at Nami-nami:
Dried Plum and Curd Cheese Dessert
Braised Red Cabbage with Prunes
A Simple Prune Cake
Other ice cream and sorbet recipes at Nami-nami:
Nigella Lawson's No-Churn Pomegranate Ice Cream
Sea-Buckthorn Sorbet
Orange 'Fanta' Sorbet
Gooseberry Sorbet
Heston Blumenthal's Jersey milk ice cream
Hibiscus & Strawberry Sorbet
A Quartet of Frozen Desserts: Vietnamese Coffee Ice Cream, Coconut Sorbet, Watermelon Sorbet, Vanilla Ice Cream
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