How to make an ice bowl

February 27, 2008

Ice Bowl
Creative Commons photo by EuphoriaLand

At an ice hotel, everything is made of ice, including the furniture and even the dishes. While you might not be able to make your own frozen bedroom suite at home, how about trying your hand at making a beautiful ice bowl? – Almostgotit

You will need:

  • Two stainless steel (best) or plastic bowls. (Don’t use glass. One bowl should fit inside the other with a gap of at least ¾ inch between the two.)
  • Flowers or other decorations (optional)
  • Heavy duty packaging tape
  • Water
  • Aluminum foil

To make your bowl:

Center the smaller bowl inside the larger one. Put two strips of heavy duty tape across the top rims of the bowl to make a cross, to hold the smaller bowl in place. You can also put a few ice cubes in the bottom of the larger bowl first to support the smaller bowl.

Place flowers or other decorations in the space between the two bowls. A chopstick may help with positioning, as may the judicious use of crushed ice or ice cubes to hold the items in place.

Carefully fill the larger bowl with water to within a ½ inch of the rim of the larger bowl (water will expand some as it freezes, so leave room). Put a little water, a rock, or other weight in the smaller bowl if necessary to keep it from floating up. Place your mold into the freezer overnight.

The next morning, lay the whole thing out for ten minutes or so at room temperature. If the ice bowl doesn’t come out easily, you may gently help it along by filling the smaller bowl with warm water and wrapping a hot towel around the larger bowl for another minute or so. Wrap your newly created ice bowl in aluminum foil and store it in the freezer until you’re ready to use it. Be sure to put your bowl on a beautiful platter when you use it, to catch the water as it slowly melts!

Lovely things to decorate an ice bowl: fresh or dried flowers or flower petals, fresh mint leaves or other herbs, sliced star fruit, (mini plastic fish?!)

Lovely things to serve in an ice bowl: sushi, sashimi, shrimp, strawberries, sorbet, granita, fresh fruit or vegetables, fruit punch

Ice Hotels (links):

The world’s first Ice Hotel in Jukkasjärvi, Sweden
Hôtel de Glace Ice hotel in Quebec, Canada 
Lainio Snow Hotel in Ylläsjärvi, Finland
Kemi Snow Castle in Kemi, Finland 
Bjorli Ice Lodge in Norway
Alta Igloo Hotel in Norway
Hotel gheata at Bâlea Lake
Article: Designing an Ice Hotel


Creative Commons photo by Etolane


Shrimp Fried Rice

October 8, 2007

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Got some cooked rice in your fridge? Stir it up with shrimp and eggs. This is really good! HARRY

2 eggs, lightly beaten
2 tablespoons water
2 tablespoons vegetable oil
3 green onions and tops, chopped
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
3 cups cold cooked rice
1/4 pound cooked baby shrimp
3 tablespoons soy sauce

In a small bowl, mix together the eggs and water and set aside. In a large skillet over medium-high heat, heat the oil until hazy. Add the onions and ginger, stirring for 30 seconds. Add the egg mixture and scramble. Add the rice, stirring to separate the grains. Add the shrimp and soy sauce. Cook, stirring, until thoroughly heated, about 5 minutes.
Makes 4 servings.


Butterfly Shrimp in Lime and Ginger

July 8, 2007

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Here’s another, quick holiday grill you can do almost at the last minute. SAM

Juice of 1 lime (3 tablespoons)
2 tablespoons tamari sauce
2 tablespoons olive oil
1/4 ounce ginger root, peeled and minced (1 teaspoon)
2 cloves garlic, pressed
1/4 cup fresh cilantro leaves, stemmed
1 pound large fresh shrimp, shelled and de-veined with tails intact

Combine the lime juice, tamari, oil, ginger, garlic, and cilantro. Cut the shrimp almost in half, open, slightly flatten, and place in the lime marinade, stirring gently to coat. Cover and let stand 15 minutes. Thread the shrimp on skewers or place in an oiled, hinged basket. Grill over moderately hot coals for 3 to 5 minutes, turning occasionally and basting with the marinade. Shrimp are done when pink in color and lightly browned on the edges.
Makes 2 servings.


Shrimp Butter

June 25, 2007

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A fine way to set the tone for romance … The original recipe calls for dill weed, but I’ve gotten very attached to red fennel. The flavor is deeper and more dramatic than dill. ‘Reminds me of those big, sour kosher dills we used to get in individual packets—I loved those pickles! If you’re lucky enough to have a small garden, fennel pretty much grows wild. The fronds are also great snipped into summer salads. I’ll work up some recipes. SAM

1/2 pound small shrimp, cooked, shelled, and minced
4 tablespoons butter
1 small clove garlic, pressed
1/2 teaspoon finely snipped dill weed or fennel fronds
English water crackers

With an electric mixer on medium speed, cream the butter and add the garlic and dill or fennel, blending well. Beat in the shrimp gradually, until well blended. Cover and chill. Serve on water crackers.
Makes 1 1/3 cups.