Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

view inn's listing

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Rhubarb Compote with Angelica Ice Cream Recipe

Brought to you by Oceanwood Country Inn

print recipe

add recipe to album

Ingredients:
The compote:
1 pound rhubarb, washed and cut into 1" lengths
1/2 cup sugar
1 1/4 cups water
4 egg yolks
1/2 cup icing sugar
4 tablespoons whipping cream, whipped until thick but not stiff
Ground cinnamon & orange liqueur to taste

The ice cream:
1 one-foot-long stalk of angelica, split and washed
10 egg yolks
2 cups light cream
2 cups whole milk
1 cup white sugar

Instructions:
The compote:
Mix the water and the sugar in a saucepan and bring to a boil. Poach the rhubarb in it until soft, but not until it disintegrates. Drain the rhubarb in a sieve. Chill.
Whip the egg yolks and the icing sugar in a cold bowl until thick and light in colour. Fold in the cold, poached rhubarb. Fold in the whipped cream, cinnamon and liqueur. Serve in chilled bowls, topped with angelica ice cream.

The ice cream:
Combine the milk, cream, sugar and angelica in a saucepan. Scald and let the angelica steep for 30 minutes or until you like the flavour. Bring back to a scalding temperature and add half of the cream mixture to the egg yolks, whisking to combine. Return this mixture to the rest of the cream in the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon.
Immediately strain through a fine mesh strainer into a bowl set in ice water. Whisk to cool the ice cream mixture. Refrigerate until cold, then churn in an ice cream machine according to the manufacturer's instructions. Serve a scoop or two on top of the rhubarb compote for a refreshing and original Spring dessert.

Angelica is widely grown in Europe, where it is often candied and used as decoration for cakes and desserts as well as flavouring for some liqueurs. It has a distinct herbal flavour. It is less common in North America, so you might have to grow your own or get some from a gardening friend, but little plants of this perennial are not hard to find in good plant nurseries and grow easily in the Pacific North West. Angelica is a member of the parsely family and the stalks look a bit like celery. The stalks are hollow, so before you use it split them in half lengthwise and wash them, removing any of the milky liquid inside them.