.Avocado Recipes
Avocado Ice Cream
Prep Time: 15 minutes
Ingredients:
- 2 large avocados, peeled, seeded, and sliced
- 4 cups medium or whipping cream, divided use
- 3 Tablespoons tequila or light rum
- 3 large egg yolks
- 2 Tablespoons all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 1-1/2 teaspoons vanilla
Preparation:
Combine the avocados and 1 cup of the cream in the container of a blender or food processor. Add the tequila or rum and whirl until smooth. Refrigerate for 2 hours.
Beat the egg yolks with another cup of the cream.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours.
Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Yield: 8 servings
Recipe Source: Judy Gorman
Beat the egg yolks with another cup of the cream.
In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours.
Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Yield: 8 servings
Recipe Source: Judy Gorman
Crab Stuffed Baked Avocado Halves
Crab in a rich cream sauce is loaded into avocado halves and then baked for a simple but elegant dish Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 avocados, halved and sprinkled with lime juice
- 1 stick of butter
- 1 small onion, finely chopped
- 2 tablespoons flour
- 3 cups milk, scalded
- 1 pound lump crabmeat
- 1 teaspoon prepared mustard
- 1 tablespoon Pickapeppa Sauce (available in specialty condiment section)
- Parmesan cheese
Preparation:
Saute onion in butter but do not allow to brown at all. Make roux by adding the flour and cook for 2 minutes. Add milk, a small amount at a time, guarding against lumping. Cook and stir until smooth and thick. Remove from heat. Combine crab,mustard, and Pickapeppa Sauce, and add to white sauce. Fill avocado cavities with mixture, sprinkle with Parmesan cheese and bake at 400 degrees F for 15 minutes or until avocado is heated through.
Yield: 2 servings
Source: Maurice's Tropical Fruit Cookbook
Yield: 2 servings
Source: Maurice's Tropical Fruit Cookbook
Alton Brown's Guacamole
Ingredients
- 3 Hass medium to large avocados, halved, seeds removed and peeled
- 1 lime, juiced (lemon if limes not available)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne (can sub tabasco sauce)
- 1/2 medium onion, diced (sweet onion best)
- 2 Roma tomatoes, seeds removed and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
preparation
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice .Sprinkle a little cilantro on top for garnish.Let sit at room temperature for 1 hour and then serve.