Mango Ice Cream 

(no ice-cream machine required)

This recipe is from Hot Thai Kitchen. Contains mango, honey, thick yogurt, and lemon juice, and I added a pinch of salt. Pai of Hot Thai Kitchen recommends Ataulfo mangos for this. I found that the champagne mangos at the store, are the same as (or a subset of) these, and used them. The honey and lemon juice gave this frozen treat, a very refreshing taste. 

Hot Thai Kitchen Website, Epic Mango Ice Cream in a Blender

Not-Quite-Sour-Cream Cornbread 

(with some honey)

This is based on the Sour Cream Corn Muffin recipe in Lauren Chattman's Mom's Big Book of Baking. Instead of sour cream, I used an equal amount of whey (liquid) leftover from making paneer (Indian cheese).

As I'd used up all the stone-ground yellow cornmeal, I decided to try Masa Harina, instead. It's Latin American corn flour that's specially meant for tortillas, pupusas, and empanadas. It worked just fine here, combined with the all-purpose flour also specified in the recipe.

Lastly, instead of 12 muffins, I just poured the batter into an 8x8 pan, for a cornbread that I cut into 12 pieces. The result was a light, somewhat sweet, cornbread, that I've been enjoying the last few days. Finally, I managed to get a good photo with my camera before it was all gone!