this is the green rice recipe that got away from me. It was the last
thing I cooked before leaving for New York, and I intended to keep it
simple. There was some arugula to use up, and a good amount of cooked
brown rice. Oh, and some peas. And a nub of Gruyere. That mint isn't
going to last....You see where this is headed? Anyway, I made some green
rice, perfectly good, but probably not something I'd bother posting
about. Then I added a couple finishing touches, and it turned
this into something I was quite excited about, something I'd absolutely
make again - so I thought I'd share.
The finishing touches? Smoked paprika and toasted pine nuts. Doesn't
sound particularly special, right? But it was one of those things.
Remarkably good. I've been on a bit...
Thursday, 17 May 2012
Frozen Peaches
Ingredients
1 cup/200 g sugar
1/2 teaspoon ascorbic acid
About 8 peaches
Method
Put the sugar in a saucepan with 2 cups/500ml water. Boil five minutes and add the ascorbic acid.
Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Don't fill to the top as the contents need space to expand as they freeze.
Freeze it.
1 cup/200 g sugar
1/2 teaspoon ascorbic acid
About 8 peaches
Method
Put the sugar in a saucepan with 2 cups/500ml water. Boil five minutes and add the ascorbic acid.
Slice the peaches (peeled if you prefer) into sterilized mason jars. Pour over the syrup to cover. Don't fill to the top as the contents need space to expand as they freeze.
Freeze it.
Tiramisu Ice Cream
Tiramisu is a dessert I never tire of in any form (tiramisu brownie anyone?). I experimented with a tiramisu ice cream during the summer and it was really tasty. But just because the weather is starting to cool down doesn't mean I have to stop making ice cream. I'm with Brilynn
on this one; I'll be making ice cream through the winter, clutching the
spoon with my fingers poking out of convertible mitten gloves, and
trying not to dribble any on my Slanket. Plus, I still need to try David's tiramisu ice cream recipe
because my goodness the mocha ripple swirl-in sounds fantastic.
I prefer marsala in my tiramisu but you can also substitute rum or kahlua, since those liquors are stronger, you can use half as much... if you want *wink* (ice cream can be a pick-me-up too). I think that doubling the mascarpone and using the whole 8 oz. tub would make it even tastier. The alcohol and extra fat will keep the ice cream soft and creamy in the freezer.
Tiramisu Ice Cream
1 C milk
2 egg yolks
1/4 C sugar
1 Tbsp instant espresso powder
1/2 C heavy or whipping cream
1/4 C marsala
4 oz. mascarpone
Stracciatella, mix in
About 1 to 2 oz. dark chocolate, melted
Heat the milk in a saucepan to almost a boil. Meanwhile in a mixing bowl, whisk the egg yolks with the sugar until thick, pale yellow, and ribbony.
Anchor the bowl by wrapping a damp towel around the base. With one hand ladle scoops of the hot milk mixture into the egg yolks while constantly whisking. Continue to temper the egg yolks with all of the milk. Return the mixture to the saucepan and cook over medium heat. Continually stir and scrape the bottom with a spatula and cook until the mixture thickens and coats the back of the spatula. Draw a line with your finger down the spatula, if the edges stay clean and do not run then the mixture has throughly thickened.
Off heat, whisk in the espresso powder and cream. In another bowl, mix the mascarpone and marsala until combined and smooth. Whisk in the custard mixture. Chill throrougly in the fridge. Then freeze in your ice cream maker according to machine instructions.
In the last few minutes of churning, melt your chocolate. Then in the last minute of churning, pour a thin stream of the chocolate into the ice cream. As it churns, the chocolate will harden instantly and become shardlike pieces in the ice cream. If your machine does not have a hole to pour in the chocolate, fold in the chocolate with a spatula after churning.
because my goodness the mocha ripple swirl-in sounds fantastic. I prefer marsala in my tiramisu but you can also substitute rum or kahlua, since those liquors are stronger, you can use half as much... if you want *wink* (ice cream can be a pick-me-up too). I think that doubling the mascarpone and using the whole 8 oz. tub would make it even tastier. The alcohol and extra fat will keep the ice cream soft and creamy in the freezer.
Tiramisu Ice Cream
1 C milk
2 egg yolks
1/4 C sugar
1 Tbsp instant espresso powder
1/2 C heavy or whipping cream
1/4 C marsala
4 oz. mascarpone
Stracciatella, mix in
About 1 to 2 oz. dark chocolate, melted
Heat the milk in a saucepan to almost a boil. Meanwhile in a mixing bowl, whisk the egg yolks with the sugar until thick, pale yellow, and ribbony.
Anchor the bowl by wrapping a damp towel around the base. With one hand ladle scoops of the hot milk mixture into the egg yolks while constantly whisking. Continue to temper the egg yolks with all of the milk. Return the mixture to the saucepan and cook over medium heat. Continually stir and scrape the bottom with a spatula and cook until the mixture thickens and coats the back of the spatula. Draw a line with your finger down the spatula, if the edges stay clean and do not run then the mixture has throughly thickened.
Off heat, whisk in the espresso powder and cream. In another bowl, mix the mascarpone and marsala until combined and smooth. Whisk in the custard mixture. Chill throrougly in the fridge. Then freeze in your ice cream maker according to machine instructions.
In the last few minutes of churning, melt your chocolate. Then in the last minute of churning, pour a thin stream of the chocolate into the ice cream. As it churns, the chocolate will harden instantly and become shardlike pieces in the ice cream. If your machine does not have a hole to pour in the chocolate, fold in the chocolate with a spatula after churning.
Baking Powder
Sometimes on especially cold days, I can't help but reminisce about the
glories of summer. These mango shortbread bars served as my departure to
a warm, tropical place. The original shortbread recipe comes from my
very first cookbook "Butter, Sugar, Flour, Eggs
"
by Gale Gand - a great title and a great book about the main
ingredients a baker cannot live without. The "Austrian raspberry
shortbread" recipe of the butter
chapter is one of my favorites from the book. You can tell because the
book practically opens to this page. Though these are delicious with
raspberry jam, you can substitute any jam or preserves for the filling.
In this case, I made some mango jam with mango that I saved in the
freezer from summer.
The baking powder in shortbread dough make the cookie a little lighter and the egg yolks make it even richer. The most unique step in this recipe that I have never seen in any other shortbread recipe is that the dough is first frozen, then grated into a baking pan, creating a much lighter and delicate cookie. Grating the dough by hand on a box grater is time consuming, I won't deny it, but it's something I've been doing with this recipe for the past couple of years. But for you lucky folks with a food processor, the grating can be done in less than a minute without any scraped knuckles. These are great paired with a cup of tea.
"
by Gale Gand - a great title and a great book about the main
ingredients a baker cannot live without. The "Austrian raspberry
shortbread" recipe of the butter
chapter is one of my favorites from the book. You can tell because the
book practically opens to this page. Though these are delicious with
raspberry jam, you can substitute any jam or preserves for the filling.
In this case, I made some mango jam with mango that I saved in the
freezer from summer.The baking powder in shortbread dough make the cookie a little lighter and the egg yolks make it even richer. The most unique step in this recipe that I have never seen in any other shortbread recipe is that the dough is first frozen, then grated into a baking pan, creating a much lighter and delicate cookie. Grating the dough by hand on a box grater is time consuming, I won't deny it, but it's something I've been doing with this recipe for the past couple of years. But for you lucky folks with a food processor, the grating can be done in less than a minute without any scraped knuckles. These are great paired with a cup of tea.
White Chocolate Cashew Macadamia Butter Cookies
White Chocolate Cashew Macadamia Butter Cookies
2 C AP flour
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter
3/4 C packed light brown sugar
1/2 C granulated sugar
1 C cashew macadamia nut butter
2 large eggs
2 tsp vanilla extract
1 C white chocolate chips
Preheat the oven to 350 degrees F. In a bowl whisk together the flour, baking soda, and salt and set aside.
In a separate bowl or the bowl of a stand mixer, beat butter with sugars until light and fluffy. Add the cashew macadamia nut butter, vanilla, and one egg and mix until evenly incorporated then add the second egg.
Slowly add in the dry ingredients. Mix until the dough is almost evenly mixed then add the white chocolate chips and mix until the dough has mixed evenly with no streaks of flour remaining.
Using a large ice cream/cookie scoop (#16 size), scoop about 1/4 C of dough onto a baking sheet lined with parchment paper. Roll each scoop of dough into a ball and gently press each ball of dough down until they're about 3/4 in thick. Bake at 350 degrees F for 14 - 15 minutes. The cookies will be lightly browned on the edges but they should be a little underdone in the center. Let them set on the sheet for a minute then gently lift them to a cooling rack.
2 C AP flour
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter
3/4 C packed light brown sugar
1/2 C granulated sugar
1 C cashew macadamia nut butter
2 large eggs
2 tsp vanilla extract
1 C white chocolate chips
Preheat the oven to 350 degrees F. In a bowl whisk together the flour, baking soda, and salt and set aside.
In a separate bowl or the bowl of a stand mixer, beat butter with sugars until light and fluffy. Add the cashew macadamia nut butter, vanilla, and one egg and mix until evenly incorporated then add the second egg.
Slowly add in the dry ingredients. Mix until the dough is almost evenly mixed then add the white chocolate chips and mix until the dough has mixed evenly with no streaks of flour remaining.
Using a large ice cream/cookie scoop (#16 size), scoop about 1/4 C of dough onto a baking sheet lined with parchment paper. Roll each scoop of dough into a ball and gently press each ball of dough down until they're about 3/4 in thick. Bake at 350 degrees F for 14 - 15 minutes. The cookies will be lightly browned on the edges but they should be a little underdone in the center. Let them set on the sheet for a minute then gently lift them to a cooling rack.
12 Days of Cookies
To kick off the 12 Days of Cookies, I am posting a recipe that uses an unique product, creamy and fragrant cashew macadamia nut butter
(I purchased a jar from my local Trader Joes). The flavor of this
cookie is based on one of my all time favorites, a chewy and chunky
white chocolate macadamia nut cookies. But macadamia nuts are pretty
darn pricey and I've never been able to splurge for them. Even though
you don't get the full macadamia nut flavor here since it's mixed with
cashew butter, the cookies are still quite tasty.
The dough recipe is very similar to the kind used for peanut butter cookie. If you can't find cashew macadamia butter, you can replace it with peanut butter to make a traditional chewy peanut butter cookie. If you're making peanut butter cookies, you can either omit the chocolate chips or spruce them up with white, chocolate, or butterscotch chips. However, in this original recipe I would only use white chocolate chips because chocolate would overpower the delicate fragrant flavor of the cashew macadmia nut butter. I like to make big, generous cookies so this recipe will only yield about 18 - 20 cookies. If you prefer smaller cookies, use 2 tablespoons of dough and bake them for 10 - 12 minutes instead of 14 to 15.
The dough recipe is very similar to the kind used for peanut butter cookie. If you can't find cashew macadamia butter, you can replace it with peanut butter to make a traditional chewy peanut butter cookie. If you're making peanut butter cookies, you can either omit the chocolate chips or spruce them up with white, chocolate, or butterscotch chips. However, in this original recipe I would only use white chocolate chips because chocolate would overpower the delicate fragrant flavor of the cashew macadmia nut butter. I like to make big, generous cookies so this recipe will only yield about 18 - 20 cookies. If you prefer smaller cookies, use 2 tablespoons of dough and bake them for 10 - 12 minutes instead of 14 to 15.
Subscribe to:
Posts (Atom)