This is my favorite, although it will be a while here in PA until cherries are back in season: BRANDIED CHERRY ICE CREAM 6 egg yolks 1 1/3 cups sugar 3 cups whole milk 2 cups whipping cream 4 cups fresh, ripe, sweet dark cherries, halved and pitted ½ tsp. almond extract ¼ cup cherry liqueur or brandy In a small bowl, beat egg yolks until thick and lemon colored, 4 to 5 minutes. In a heavy saucepan, combine beaten egg yolks, sugar, milk and cream. Cook and stir over low heat until mixture thickens slightly and coats a metal spoon; set aside. Puree cherries in blender or food processor until almost smooth but so there are still some little bits of cherries in the mixture. Stir into egg mixture. Stir in almond extract and liqueur. Cool to room temperature. Pour into ice cream canister and freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts. Here's another that a bit lighter: TRADEWINDS SORBET 2 cups water 1/ 2 cup sugar 1/ 2 cup light corn syrup 2 large ripe mangoes 1 (16 oz) can crushed pineapple with juice 2 Tbs. lemon juice In a medium saucepan, combine water, sugar and corn syrup. Stir over low heat until sugar dissolves. Set aside and cool to room temperature. Peel mangoes. Cut pulp from seeds; discard seeds. In blender or food processor, puree mango pieces, pineapple with juice and lemon juice until mixture is almost smooth. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturerÂs directions. Makes about 2 quarts. Freezer method: Pour prepared mixture into 9 inch square pan and cover with foil or plastic wrap. Place mixture in freezer; freeze until almost firm, 1 to 3 hours. Break into small pieces. Spoon half of mixture into chilled food processor bowl or a chilled large bowl. Beat with metal food processor blade or with electric mixer until light and fluffy but not thawed. Repeat with other half of partially frozen mixture. Immediately return beaten mixture to pan and freeze until firm, 1 to 3 hours. Hope you have fun with your ice cream maker.

It looks like we're going to be doing a Virtual Dinner based on North African recipes over on the Cooking Forum during the first couple of weeks of June, so keep watching the threads over there referring to this event and you'll find many recipes appearing before, during and after the dinner. Some recipes will be specifically for tagines. SharonCb

I got this from a Bobby Flay program several years ago: 1 egg, beaten 1 cup ice cold water 2/3 cup flour beat the egg with the cold water, then add the flour. (you may add herbs or spices with the flour.) You may need more flour to get the right consistency. You want it to be thick enouugh to coat the back of a spoon. Keep the mixture very cold. Dip and coat your vegetables, shrimp, even squash blossoms in the batter, fry in hot oil, and drain on paper toweling.

Opps, I knew that I was forgetting something, i.e. a finely chopped jalapeño pepper. How could I forget the most important ingredient? OK, I don't have a recipe with measurements, because I "eye" it and just add what I have in the house. And regardless of what kind of seafood ceviche I make, i.e. fish, shrimp, scallops, or a mix of all of these, I like to put the seafood into the lime juice to let it marinade until it turns opaque. I then remove it from the lime juice and add finely chopped onion, finely chopped cilantro and finely chopped tomatoes to the lime juice and then add the marinated seafood. Sometimes I'll add some finely chopped pimento stuffed olives. Serve very cold with crackers.