Create a Country Fair:
When: June ##
There are five requirements for the fair. #1 and #2 will be completed in class. #3-5 are your homework for the next two weeks:
1. Create a Country Atlas (done in class)
2. Presentation about Created Country (done in class)
Homework projects:
3. A tasty treat & recipe from REAL COUNTRY
**Find a recipe from your REAL COUNTRY that you would like to make. (a link to World Recipes on Recipe Atlas)
**Make enough for 35 people.
**Remember to bring “extras” if needed - if you need a serving spoon or spatula
4. A costume representing either your real country or created country.
**You should be ready to explain WHY this costume relates to your created country.
**The costume can be a complete outfit or just part of an outfit.
**The costume should be worn during your presentation.
**Remember, costumes should reflect school dress code and weapons are not allowed.
5. Another visual that will be helpful during your presentation.
**The sky is the limit on this part.
**Ideas: poster, mural, model, diagram, artifact....
**Plan your time wisely, though, so that you visual is completed on time.
Plan for CAC Projects:
1. Food: what am I making?
2. Costume Ideas:
3. Sketch and label your idea for a visual. What is your schedule for getting it done?
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Ginger Ice Cream
ReplyDeleteThis is my CAC food from China!
Recipe courtesy Emeril Lagasse, 2001
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
about 1 1/2 quarts
Ingredients
* 3 cups heavy cream
* 1 cup whole milk
* 1/4 cup grated fresh ginger
* Pinch salt
* 8 egg yolks
* 3/4 cup sugar
Directions
In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.
In a large bowl, combine the egg yolks and sugar. Whisk until pale yellow in color and frothy. Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine. Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking, until thick enough to coat the back of a spoon, 3 to 5 minutes. Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible. Cover tightly and place in the refrigerator until well chilled, at least 3 hours.
Pour the custard into the bowl of an ice cream maker, and freeze according to manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until ready to eat.
Printed from FoodNetwork.com on Wed Jun 03 2009
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