Perfect No–Cook Strawberry Ice Cream
BY ANDREA ALBIN

Yield: Makes about 1 1/2 quarts
Active time: 10 min
Total time: 4 hrs

INGREDIENTS:
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

EQUIPMENT:
an ice cream maker

INSTRUCTIONS:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Recipe compliments of Gourmet Live

Wild Mountain Deviled Eggs

Here’s a delicious twist to the classic Deviled Egg, we simply spice it up a bit with our award winning Sweet & Spicy Mustard and a dab of our Hot Wing Sauce!

• 6 Hard Boiled Eggs

• 3 TBSP Hellman’s Mayonnaise

• 2 TSP Wild Mountain Gourmet Sweet & Spicy Mustard
  
  
• 1/2 TSP Wild Mountain Gourmet Hot Wing Sauce

• Dash of Kosher Salt

• Cayenne Pepper

Peel the shell from the eggs, cut in half. Place the yolk in a medium sized mixing bowl. Mash the yolk with a fork or food processor. Mix in the mayonnaise, mustard, salt, and hot wing sauce. Mix until well combined. Using a medium to small scoop, place filling into the egg white. Sprinkle with cayenne pepper.

This a wonderful party appetizer. It is always a big hit and a lot of fun. This will be sure to wow your friends and family.

• 12 Large Raw Shrimp Cleaned
• 3 Garlic Cloves
• 1/2 cup(s) of Extra Virgin Olive Oil
• 5 1/2 ounce(s) of Good White Tequila
• 4 tsp. of Kosher Salt
• 4 tsp. of Fresh Black Pepper
• 3 Limes
• 1 Fresh Mango Chopped
• 1 cup(s) of Fresh Sliced Peaches Chopped
• 1/2 Large Red Onion Chopped
• 2 tbsp. of Fresh Cilantro Chopped
• 1 tsp. of Fresh Cilantro Finely Chopped
• 12 ounce(s) of Whipped Philadelphia Cream Cheese
• 2 Green Onions Chopped
• 1/2 English Cucumber Chopped

1. Mango Peach Salsa: Chopped Mango, Peaches, English Cucumber, Red Onion, 2 tablespoons cilantro, 1 teaspoon of salt and pepper and the juice of one lime. Toss together.




2. Shrimp Marinade: extra virgin olive oil, 4 oz Tequila, juice of one lime and rind of lime, 2 fresh chopped garlic cloves, 1/2 teaspoon each of salt and pepper. Place in large zip lock bag and place the raw shrimp in bag. Marinade for 15-20 minutes.




3. Cream Mixture: Combine in a large bowl Philadelphia Cream Cheese, 1 chopped garlic clove, teaspoon of Cilantro, 1.5 oz Tequila, green onions, juice of 1/2 lime,1/2 teaspoon of salt and pepper. Mix well. Then place the mixture in a large zip lock bag and snip off a corner of bag.




4. Cooking the Shrimp: Cook the shrimp on a grill either charcoal or gas. You should cook on each side for about 2 minutes. Remove and set aside.




5. Assemble: Using a slice of lime rub the rime of the square shot glass or your glass of choice then dip in a plate of 2 teaspoons each of the kosher salt and fresh ground pepper, continue until all 12 glasses are complete. Next you will place some of the salsa in the bottom of glass, then layer cream cheese mixture then small amount of salsa, next place a shrimp on rim. Repeat until all 12 are complete.

Enjoy!!

• 1 Lemon Flavored Cake Mix
• 2 3.4 oz Size Boxes of Jell-O Brand Instant Lemon Pudding
• 1 Envelope of Dream Whip
• 1 cup(s) of Water
• 2/3 cup(s) of Canola or Vegetable Oil
• 5 Large Eggs
• 16 ounce(s) of Original Philadelphia Cream Cheese (Room Temperature)
• 1/2 cup(s) of Butter
• 7 1/2 cup(s) of Confectioners 10-X Powdered Sugar
• 2 tsp. of Real Vanilla Extract
• 3 tbsp. of Heavy Cream
• 3 Lemons
• 24 Paper Cupcake Liners

1. CUPCAKES : Preheat oven to 350°.In a large mixing bowl combine the lemon cake mix, envelope of Dream Whip, 2 packages of Lemon Flavored Jell-O instant pudding, water, oil, 4 eggs and the zest of 1 lemon. Mix until just combined and then mix on medium high for 2 minutes until smooth and creamy.
2. Prepare filling mix: In a medium size bowl combine; 8 oz package of original Philadelphia Cream Cheese, 1 egg slightly beaten, 1/2 cup of sifted powdered sugar, 1 teaspoon real vanilla extract, 1/2 teaspoon lemon zest ( about half of a lemon). Mix until combined and mixture is creamy.
3. Place 24 liners into cupcake pans. Place one tablespoon or one small scoop of cake mix in each liner. Then place a teaspoon or small scoop of filling in each liner and follow with cake mix on top until all 24 are complete. Place in the preheated oven and set timer for 20 minutes.
4. FROSTING : While the cupcakes are baking you will want to prepare your frosting. In a large mixing bowl combine; 8 oz package of Philadelphia Cream Cheese, butter. Cream mixture until fluffy. Add in 1 teaspoon real vanilla extract, 4 teaspoons of fresh lemon juice and half of the 7 cups of powdered sugar. Mix on low until combined add in other half of powdered sugar mix on low until combined. Add in 3 tablespoons of heavy cream and mix on low until combined. Once combined you will need to mix on high speed to get a creamy spreading consistency. If the frosting is to thick you can add the other tablespoon of heavy cream to mixture. Add the zest of 1 lemon to the frosting. Cover and put aside
5. Check the cupcakes to see if they are done by seeing if the spring back when touched in the middle. Remove cupcakes from the oven. Remove the cupcakes from the pan and place them on a cooling rack. Cool for about 20 minutes before frosting. Frost your cupcakes and top with fresh lemon zest. You are ready for a taste enjoy!