An easy ice cream mini bombe. Photo
courtesy Starbucks.

Jarrin’s “Bomba Ice” was molded in a sorbetière, an ice cream/sorbet mold, with a maraschino- or almond-liqueur-flavored ice. The ice could be hollowed out to fill the cavity with a second flavor.

Sometime after 1840, French recipes appear for the bombe glacée (ice cream bomb), using copper ice cream molds. The molds could be domes or half-rounds; the half-rounds could be joined to create a round (bomb-shaped) dessert. Recipes show that spun sugar was sometimes used as a wick, and brandy was poured onto the plate and lit to create a flaming bombe.

Different flavors could be layered and frozen, one at a time; sorbet layers could be alternated with ice cream. The bombe’s center could be filled with dried and/or fresh fruits, depending on season: berries and grapes, raisins and sultanas. A ladyfinger or thin cake layer could be added. When unmolded, the bombe could be iced and decorated.

Today’s basic bombes are less elaborate so they’re accessible to the home cook. They look like this, a combination of three or four flavors.

We have an even easier variation for you: a one-layer individual bombe. The recipe is courtesy of Starbucks and is made with their new Mocha Cookie Crumble Frappuccino Ice Cream. The mascarpone frosting provides a tiramisu effect when used with coffee ice cream, but complements any flavor of ice cream.

Since this recipe is made in individual portions, you don’t even have to worry about neatly slicing a conventional bombe. Serves 4.

RECIPE FOR INDIVIDUAL ICE CREAM BOMBES

 
Preparation

1. Line 4 six-ounce ramekins or custard cups with plastic wrap. (Custard cups provide a more bombe-like slope.) Evenly divide ice cream into ramekins, pressing firmly.

2. Arrange 4 lady finger halves onto the top of each ramekin, which will become the bottom layer when the bombe is unmolded. Wrap tightly in plastic wrap. Freeze at least 2 hours.

3. Meanwhile, beat the heavy cream, mascarpone and confectioners’ sugar with an electric mixer in medium bowl until soft peaks form. Place in refrigerator until ready to serve.

4. Remove ice cream bombes from freezer and unwrap. Invert onto dessert plates. Frost top and sides with mascarpone mixture, making decorative peaks. Dust with cocoa powder.

 
Find more of our favorite ice cream and sorbet recipes.

Check out all the different ice cream desserts in our Ice Cream Glossary.
  

The season is August through early September, but depending on weather conditions, the harvest can begin as early as July and finish in early October.

If you can’t find Hatch chiles locally, head to Melissas.com.
 
ABOUT HATCH CHILES

Authentic New Mexican Hatch chiles are named after the original growing area of Hatch, New Mexico in the Mesilla Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southernmost bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch chile plants for most of the summer.

Every September, after the harvest, there are formal and informal Hatch chile festivals. In towns throughout New Mexico, the aroma of roasted chiles fills the air, along with the sounds of the Hatch chiles popping and crackling as they roast in propane-powered roasters. They’re roasted in grocery store parking lots, on street corners and seemingly everywhere and just about everyone enjoys the seasonal treat.

Chefs say that the intense sunlight, hot days and cool nights in the valley result in a uniquely flavored chile. Favorite recipes include chile con queso, chiles rellenos, and chile verde.

Hatch chiles from New Mexico. Photo courtesy Melissas.com.

But it doesn’t stop there: The roasted chiles are used in salads, soups, stews, dips and sandwiches. Roasting instructions are below, and recipes are available at Melissas.com. Click on the recipe tab towards the bottom of the page to see dozens of yummy Hatch chile recipes. (Consider the Hatch chile chocolate chip cookies.)

Check out the different types of chiles.
  
HOW TO ROAST HATCH CHILES
All chiles can be roasted over an open flame—on a grill or a gas stove—or under the broiler.

1. To roast chiles over an open flame on the grill or stovetop, hold the pepper with tongs over a medium flame, turning occasionally until evenly charred. To roast chiles under a broiler, arrange chiles in a single layer in a baking pan or sheet and place under a hot broiler. Turn occasionally to char evenly.

2. When the skin is blackened and blistered, place chiles in a paper or plastic bag, or in a pan with a tight fitting cover. Seal or cover and allow to cool. The chiles will deflate and shrivel, but their skin will easily lift off, revealing a silky flesh underneath.

3. Remove seeds and stems (if not using the stems for chiles rellenos) and use as directed in your recipe.

WHAT’S THE DIFFERENCE BETWEEN CHILES & PEPPERS OR CHILE PEPPERS?

The original name, chile, comes from the Aztec language of the New World (chilli). When Columbus’ crew first tasted chiles, in the Caribbean, the heat and pungency reminded them of black pepper. They referred to the chiles as peppers or chile peppers.

Pepper is a completely unrelated species; the fruits (yes chiles are fruits) should be called chiles (the Spanish transcription) or chiles. But after 500 years, it’s tough to change the record.

While the coals are hot, make grilled clams and mussels as a healthful and low-calorie Labor Day treat.

This video shows how easy it is:

Find more of our favorite seafood recipes.

What’s your favorite way to use lemon juice? Photo courtesy Wikimedia.

There are many uses for lemon juice in the home. A partial list includes: household cleaner, copper cleaner, stain remover, room deodorizer, laundry brightener, hair shiner, nail treatment, sore throat gargle and digestive aid.

Our focus was on food. But first:

HOW TO GET THE MOST JUICE FROM A LEMON

Before you begin, here are juicing tips to get more juice from your lemons (and other citrus):

Yield: 1 medium lemon yields 2-3 tablespoons of juice; 5-6 lemons will yield 1 cup of juice.

Zest: Don’t forget to save the zest. Here’s what to do with lemon zest or other citrus zest.
  
FOOD USES FOR LEMON JUICE

Beyond use in recipes, here are ways that lemon juice will make your life easier:

Anti-Browning Agent. Keep cut fruit and vegetables such as apples, avocados/guacamole, fruit salad, pears and potatoes from turning brown by sprinkling, tossing or brushing with a little bit of lemon juice (you can mix it into the guacamole).

Clean The Grater. Cheese is always stuck in our grater. Grab a lemon half and rub both sides of the grater with the pulp side. You can slice off the top of the lemon and use it for food.

Lemon Water. Perk up your daily glasses of water for flavor, the antioxidant vitamin C and other health benefits.

Marmalade. If you make jams and jellies, try lemon marmalade. We like it as a garnish with grilled fish/seafood and roast poultry.

Marinade. Add lemon juice to marinades for fish or meat. It’s a flavorizer as well as a tenderizer.

Pancakes. Lemon juice, along with baking powder, makes lighter and fluffier pancakes. Here’s a recipe.

Soft Drinks. We grew up in an era of Lemon Cokes. Add lemon juice to cola and fruit sodas. See how it perks up cherry, lemon-lime, orange and raspberry pop.

Veggie Saver. Perk up wilted lettuce and other greens by soaking them for an hour in a bowl of cold water and the juice of one lemon.

  
How do you use lemon juice? Let us know!
 
  

But as we ate soufflé after veggie soufflé, we grew to really like them. We became so accustomed to eating one a day as a snack or as part of a light lunch, that we laid in a new supply when the original shipment was exhausted.

While we relish the vegetable soufflés as casual fare, we wouldn’t hesitate to serve them as a first course at a fancy dinner. Assuming, of course, that we’d be willing to share our stash.

The soufflés are made in nine varieties: broccoli, butternut squash, carrot, cauliflower, pizza (cauliflower topped with tomato sauce and mozzarella), roasted vegetable (mixed veggies), southwestern (mixed veggies with southwestern seasonings), spinach and zucchini.

There are also two julienned vegetable dishes that satisfy: zucchini marinara and zucchini portabella.

The line is certified kosher.
 
Read the full review.

Find more of our favorite vegetable products and recipes.