Memories of Mom ….. Gemperle Family Recipes Summer Reflections
Summer is about family and friends. This summer is about tightening our family and friend pod and making deeper connections with those we love. As we make these deeper connections, long dormant memories from childhood emerge and reflection begins. My siblings and I were blessed to have Annemarie as our mom …. the glue of the family. Even though these memories are decades old, the visceral smells and tastes of those Gemperle Family recipes come back quickly as if they happened yesterday. There is something immeasurable within us that connects a mom and child … the nourishment of the body, mind and soul.
When I think about childhood Summers in Turlock, memories of picnics and eating outside under the shade trees emerge …….. churning the ice cream maker loaded with rock salt and ice, deviled eggs, potato salad and cold watermelon on the side. Summer was about sponge cake with strawberries and blackberries and fresh sweet whipped cream. Summer was about family hikes in the high Sierra, relieved of its blanket of winter snow, and enjoying lunch perched on a boulder with crags of granite peering over an Alpine lake subservient to the towers above.
All these memories include mom, the pillar, the glue that kept us all together. Seven Gemperle kids running around laughing, sweating, and gorging our faces on the summer food and eager to be the first to make it to the Alpine lake on our family outings.
Summer is about friends and family, laughing, cocktails on the deck and feeling the sunshine bathe our bare skin. Summer is about fresh veggies and herbs from the garden, tomatoes topped with mozzarella and basil, fresh baked quiche loaded with caramelized onion and kale.
Now decades later as a mom myself, I bring these special memories and foods into my immediate family group. These recipes are for sharing to create a new set of childhood memories that my children will reflect on long after I am gone.
Enjoy these Gemperle family recipes shared from our family to yours ……….
Custard Ice Cream Base Recipe (Variations include: Strawberry, Banana Cocoanut Chocolate Chunk, Mocha Almond Chocolate Chip)
Ingredients
- 8 large egg yolks
- 1 cup sugar
- ¼ tsp coarse salt
- 2 cups whole milk
- 2 cups heavy cream
Instructions
- In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant read thermometer).
- Pour custard through sieve into a bowl set over ice. Mix in cream. Let stand, stirring occasionally, until chilled.
- Churn in an ice cream maker.
- Choose one of the flavor recipes below to add to the base recipe or create your own original flavor. Custard based ice creams are ready to eat right out of the churn or for a more firm ice cream pour into a container and freeze
Grandma Annemarie’s StrawberryMash
- 4 cups sliced strawberries with 1/4 cup sugar and let stand a few minutes. Add to chilled base recipe before churning.
Luke’s Banana Cocoanut Chocolate Chunk
- Puree four very ripe bananas and add to chilled ice cream base before churning In the last five minutes of churning, add ½ cup chopped semisweet chocolate mixed with ½ cup finely chopped toasted unsweetened coconut.
Rich’s Mocha Almond Chocolate Chip
- Add to chilled ice cream base before churning: 2 tbs Vanilla extract , 1 cup semi-sweet Chocolate (chopped into chunks), 1 cup chopped roasted almonds, 1 tbs extreme fine ground coffee bean
The Basic Deviled Egg Plus 8 Variations
Ingredients
- 12 eggs (hard cooked)
- ⅓ cup mayonnaise
- 2 tsp vinegar
- 2 tsp mustard
- ¼ tsp salt
Instructions
Perfect hard cook eggs
- First of all, choose eggs that are 1-2 weeks old. You can check the date on the carton. They will be much easier to peel due to the larger air sack in the egg. In a saucepan, cover the eggs with cold water at least one inch above the eggs and bring to a full boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes. Remove the eggs to an ice bath and let cool. Now you have the perfect easy to peel eggs for your egg recipe.
Making the deviled eggs
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise. Stir in mustard and vinegar. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle a bit of paprika on top or a few chopped chives.
Creative Version of the Basic Recipe
Curried Deviled Eggs
- Omit mustard and mix in and 1/2 teaspoon curry powder into egg yolk mixture. Garnish with roasted almonds, yellow raisins, cashews or dry-roasted peanuts.
Bacon-Cheddar Deviled Eggs
- Used spicy mustard. Mix in 5 slices crisp chopped bacon and 3 Tablespoons cheddar cheese, grated finely.
Blue Cheese Deviled Eggs
- Omit mustard. Mix 1/2 cup crumbled blue cheese into yolk mixture. Garnish with freshly ground black pepper.
Fresh Herb Deviled Eggs
- Mix 2 teaspoon each chopped fresh chives, Italian parsley and dill into egg yolk mixture. Garnish with fresh herbs on top.
Wasabi Deviled Eggs
- Omit mustard. Mix 2 teaspoon wasabi paste and 2 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and sesame seeds.
Veggie and Ham Deviled Eggs
- Mix in 2 tablespoon each of finely chopped green bell pepper, red bell pepper and cooked ham into egg yolk mixture. Garnish with chopped red peppers or chives.
Horse Radish Deviled Eggs
- Mix in ½ cup finely shredded cheese, 2 tablespoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.
Cream cheese and Chive
- Mix in a package of softened cream cheese and a quarter of a cup of chives. Garnish with chopped bacon pieces.
For more great Gemperle Family recipes, visit our Facebook page or the recipe section of our website.
