And gloating feels good. Go Giants! At last, a Super Bowl that was actually a good game.
Another score, we made our first goat milk ice cream: no eggs and no sugar! It turned out pretty spanking good. No goat-y aftertaste, which we were afraid of. But without egg, it does get a little crystallized if you freeze it after you make it. So, my advice to you is make a small batch so you can eat all of it in one sitting (should be no problem, I’m sure). Here’s what it looked like:
Here’s the recipe:
Coffee Goat Ice Cream
3 c goat milk (not lowfat)
1/3 – 1/2 c agave syrup
1 tsp vanilla
2 heaping tbs instant coffee (in my case, decaf)
Stir all that up together. Put it into your ice cream maker, like so:
Whip it up, et voila!
Not to be forgotten, we also did some heavily-cuminized lamb skewers. I got the idea from our pal, Drew, who is living in Shenzhen, China. He rhapsodized about these cumin-lamb skewers sold by the Chinese Muslim street vendors there. We’ll let Drew be the judge of this recipe when he returns stateside.
Chinese Muslim Lamb Kebobs
1 lb lamb leg steak, cut into 1/2 inch slices
A buttload of fresh ground cumin, yes, from cumin seeds (buy a grinder cheap at Goodwill–and while you’re there, pick up an ice cream maker)
1 tbs kosher salt
1/2 tsp cinnamon
1 tsp chili powder
Toss all of those items together and store in an airtight container overnight. Next day, about 3 hours before you’re going to eat, empty a can of coconut milk into the container and let the lamb soak in that outside of the fridge. Skewer and grill.
Pickle really enjoyed the lamb kebobs as well. When we went upstairs to see about the ice cream, he polished off the leftovers I had left on my plate to bring to work tomorrow. Little bastard.
We also made some dips, but I’m getting too tired tonight to write them down. All that adrenaline has suddenly subsided. Here’s tonight’s meal: