How do you put your ice cube trays to work -- other than for making pure ice? ;o)
I've been meaning for month to raise this, as I often drop comments into column and recipe threads, but think it's worth a real discussion here. I find the two types of silicone trays (you can get them in the Provisions shop) so helpful, especially because I almost never use zip lock bags, though I stock my freezer with all kinds of homemade "convenience" items.
So, here are a few to get things rolling:
I make what I call my "aromatic pastes" similar to the curry paste that The Joy Kitchen posted a few weeks ago. About every month or 6 weeks, I get my food processor out and blitz up:
Thai curry paste,
lemongrass + scallions + garlic paste,
scallions + ginger + garlic paste,
cilantro + garlic + scallions paste, and
tamarind + cilantro + scallion or shallot + garlic paste.
These are a godsend for starting meals, re-purposing leftovers/freezer staples into new meals, making dal taste great, turning into quick sauces for roti wraps, etc.
For many of those uses, I also want a touch of acid, which takes me to my next (very familiar use):
Lemon juice and lime juice cubes.
Taking that a step further:
mint limeade syrup, and
rosemary lemonade syrup, in cubes. Perfect for last minute parties! The mint limeade syrup also does a nice job of perking up quick fruit salads, especially the ones we make with the tart, crunchy blueberries we've been picking lately.
I've found that the large cubes are the perfect size for:
the fig jam preserves that fill the epic Blue Cheese and Fig Savouries here on Food52 (I keep logs of the dough in the freezer, too, for baking up quickly when friends come over unexpectedly or we have an impromptu dinner party; and
apricot jam, for brushing on fruit tarts.
Now . . . . what have I missed?!
Thanks, everyone. ;o)