Break the ice and cool your heels this summer

Ice has been used to put the chill on food and drinks, and ease bruises, shiners and pulled muscles for thousands of years. Today it’s a bed for fishmonger’s best choices, a soda fountain’s common denominator, coffee’s new summer accessory, and a key ingredient in low-fat, lactose-free dessert options. Now, thanks to the modern cocktail culture, creative mixologists, talented ice sculptors and shaved ice vendors, frozen H2O has shaken up the culinary world.

Catharine L. Kaufman

The Ice Ages

People of ancient Egypt and India harvested ice by storing water in large porous vessels left outside to freeze on chilly nights. In the 19th century ice was still being naturally formed by cold temperatures, chopped up and stored in insulated icehouses to be used throughout the year.

This cool concept caught on and Americans began furnishing their homes with insulated cabinets called iceboxes. They were filled with solid blocks of ice to keep perishables from spoiling and other food items nice and chilled.

In 1932,Guy Tinkham patented the model for the first ice cube tray.

Cubism

As a general principle, the larger the surface area of the ice, the slower it melts, and in turn, the less it dilutes the beverage or libation. So cubes are best for lemonades, ice teas, juices, sodas, punches and libations “on the rocks” (like Scotch or whiskey) and cracked ice is more desirable for drinks, like margaritas and daiquiris. Cracked ice can be easily formed by placing cubes in a canvas bag and smashing it with a mallet, baseball bat or rolling pin — also therapeutic for alleviating frustrations and stress!

Chip off the old block

Large blocks, moulds or rings of ice that melt at a glacial pace are ideal for punch bowls and other communal help-yourself party drinks.

A Close Shave

Shaved or crushed ice, which can be easily formed by using the ice-crushing mode of a blender, is the ice of choice for smoothies, mint juleps, pina coladas and that ilk of cocktail. You can concoct kid-friendly or adult snow cones by packing the shaved ice into a paper cone or cocktail glass and drizzling with fruity syrup or your favorite liqueur from almond-flavored Amaretto or hazelnut nuanced Frangelico to tutti-frutti’s like cherry brandy or Crème de banane.

A tropical riff on snow cones is Hawaiian shave ice, an import from the Heian Period of Japan. This frozen delight made from finely grated blocks of ice resembles fluffy snow crystals tightly packed and drizzled with tropical syrup favors including guava, coconut, pineapple, passion fruit and mango. Italian ice is a non-dairy treat blending fruits, juices, purees and other flavorings after they are frozen, much like the recipe for making ice cream.

Frozen Fakes

Freeze a Ziploc bag full of green, purple or black grapes and use as a colorful, edible, iron-rich and heart-healthy substitute for ice cubes. Silicone balls stuffed with shaved or cracked ice or reusable, fast-freezing plastic cubes or slices keep drinks cold, and add a touch of color without diluting the drinks.

Ice Capades

When making ice cubes, blocks or moulds, use either distilled or spring water,
(never tap water) to produce pristine tasting ice. Keep ice far and away from stinky foods so it doesn’t absorb the odors.

Consider swapping out water altogether and using watermelon, pomegranate, apple or orange juices in the trays for sweet sips — or tomato and vegetable cocktails for savory drinks like Bloody Mary’s. As a fun and pretty changeup place rind twists from Meyer lemons or tangerines, giant olives, a fresh blueberry, raspberry, strawberry, peach or cucumber sliver in the cube tray compartments.  Try a fresh basil, cilantro or Italian parsley leaf, or concoct these heavenly fragrant rosemary-infused ice cubes to dial up and cool down everything from fresh squeezed lemonades to sun-brewed iced teas.

Rosemary-Scented Ice Cubes

You’ll need: 3 cups spring water

8 fresh organic rosemary sprigs

Juice from 1 Meyer lemon (strain out seeds and pulp)

Method: Snip off the tips from the sprigs and set aside. In a small pot, bring the water, juice and sprigs to a slow boil, and simmer for 10 minutes. Let cool. Add tips to ice cube trays, and pour rosemary water into the trays. Freeze until solid.

For additional summer sips and tips, e-mail kitchenshrink@san.rr.com

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Posted by Staff on Jul 23, 2013. Filed under Columns, Editorial Columns, Kitchen Shrink. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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