beignets

I made a healthy dinner tonight does that justify making these New Orleans beignets for dessert?   Being mardi gras I figured that today was a good day to try these out,  I found the recipe here.  I made a simple chocolate sauce to go with them – celebration!

Tomorrow lent begins, I haven’t chosen something to give up, but my husband gave me a new book Shaped by the Cross: Meditations on the suffering of Jesus by Ken Gire to read during the lenten season.  I always enjoy authors spiritual reflections on art, in this case Michelangelo’s Pieta.

sugar plum fairy cupcakes…

We have double birthdays in December.  Therefore, I have been baking up a storm for birthdays, the holidays and classroom parties.  It all kinds of swirls together, my older child asked for gingerbread cookies to take to school for her class treat and the younger one asked for fairy cupcakes.  They are a tit-ch on the girly side but you know what, not one preschool boy complained about the purple frosting and I saw one slip the fairy into his pocket, maybe he’ll torment her with his action figures later or blow her up.   I’m just crossing one more thing off my list and maybe slipping into a sugar coma…  Happy Birthday to my sweeties!

 

Weinhard’s root beer ice cream

This rootbeer has a special place in my heart.  When my husband proposed, he put together a lavish scavenger hunt, this was one of the tokens along the way.  That was almost 10 years ago!

• 1 bottle Weinhard’s root beer (minus a few sips)
• 1/2 cup sugar
• 1 1/2 cup half & half
• 1 1/2 cup whipping cream
• 3 eggs
• 1 tsp homemade vanilla

I have seen a number of recipes for root-beer ice-cream but they all called for root-beer extract.  I wanted Henry’s original recipe to be part of the concoction.  So I took a bottle (minus a few sips) and reduced it over medium heat with a 1/2 cup of sugar.  It took about 20-30 minutes to reduce into a thickened syrup about 3/4 cup.  In another pan warm the milk until small bubbles form around the sides.  Beat 3 eggs in a bowl and slowly temper by adding 1/2 – 1 cup of the hot milk to the bowl, while whisking.  pour the milk mixture back into the pan add the root-beer syrup, vanilla and warm slightly until it thickens.  Strain warm mixture and let it cool completely in the fridge.  Freeze using an ice cream maker according to your makers directions.  Continue to harden in the freezer.

I hope these directions all make sense, these steps are kind of like driving home now…. I kind of just go into auto-pilot.

good to the core

This seems like a magical year for produce.  I spotted this little grove of apples on camp that I’ve never noticed before.  Tucked out-of-the-way is a grouping of twisted trees, surrounded by weeds and tall grass, pressed down by groups of deer that gravitate towards the fruit.  Surely the herd wouldn’t mind if I picked a few.   I am not sure what the varieties are but these were most definitely planted 50, 60, 70 years ago – by the size of the trees.

The way to get the best apples is to climb the tree which inevitably scrapes your arms or any exposed skin. I try to pick the biggest and best apples I can see.  I think these would qualify as “organic” as I may as well be the only one who has picked here in a LONG time, much less sprayed the tree with anything.  My first fear was that the apples would be bad, ridden with bugs.  My family quickly picked just one basket – which again, I had to hold off my greedy fruit picking tendencies…  At home I quickly went to work making a large stockpot of applesauce and homemade apple pie.  As I sliced through apple after apple I was so surprised they were consistently good to the core.

As I reflect on my fears, I can’t help but compare apples to people.  I tended to go for the apples that looked the best from the outside but  there were very few without blemish.  From afar they all look like apples but up close you can see the changes in roundness and shape.  Scars, blemishes and malformations appear to be the “natural” part of the growing process.  We can judge whatever we want from the outside but we know nothing of the fruits health until we cut in and view it from the core.

Here’s to being content, great apples and eating pie!

Psalm 17:7-9   Show me the wonders of your great love, you who save by your right hand those who take refuge in you from their foes. Keep me as the apple of your eye;  hide me in the shadow of your wings.

 

pumpkin latte spICE cream with chai infused whipped cream

If this doesn’t put me in the mood for fall, I don’t know what will!  I love seeing these on the menu at Starbucks but rarely get to a town where they have a store.  There are a number of recipes out there for pumpkin spice ice cream but like my drinks, I am always looking for ways to cut down the fat and calories.  According to the following definition this is more of a gelato than an ice cream… gelato recipes usually include more egg yolks, more milk and less cream. It actually has less fat than regular ice cream, but gelato’s low overrun (less air) makes for an extremely dense, rich and creamy treat. No stabilizers, no artificial coloring or flavors just the plain taste of fall.

Pumpkin Spice Latte Gelato

• 4 egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 2 cups 1% milk
• 2 Starbucks colombian VIA packets
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
•  1/4 teaspoon ground allspice
• 1 cup pumpkin puree

Beat the egg yolks and the granulated sugar with a hand mixer on medium speed until the mixture is light in color,  I used some farm fresh brown eggs from a friend so it was quite yellow.

Meanwhile, combine the heavy cream,milk, VIA packets, cinnamon, ginger, and allspice in a sauce pan over medium heat and bring up to a simmer. Gradually ladle about 1 cup of the hot liquid into the egg yolk mixture, beating the entire time, to temper the eggs.  Pour the tempered egg mixture into the sauce pan and whisk well.

Add the pumpkin puree to the saucepan, and whisk until the mixture is smooth.  Continue to cook over medium-low heat until it has thickened and coats the back of a wooden spoon.

Transfer into a covered glass container and place in the fridge.  Chill the mixture for at least 2 hours, or overnight.

Freeze the custard in an ice cream maker, according to the manufacturer’s directions until the ice cream is a soft serve consistency.  Transfer to an airtight container and freeze for 3-4 hours until the ice cream has hardened. If the ice cream has frozen too hard, simply allow it to set at room temperature for a few minutes.

* my little nut (age 4) has been working in the studio with me, check out her little pumpkin ornament!

peach thyme ice-cream sandwiches with molasses cookies

I have been so impressed with local Michigan peaches this year – usually I turn my nose up to peaches, but lately they are just the thing I crave.  Peaches in Michigan – so delicious!   This week my blender and my food processor both died so I had to finely chop then mash the peaches.  I like that you can still taste distinct flavors from the almost vanilla ice cream with bits of peaches.  The fresh thyme adds to the savory but subtle flavor.  I have a little herb garden in my backyard and I have such an abundance this time of year so I tend to put at least one herb in everything I make.  I also have more friends at this time of year as they come baring scissors to snip a few sprigs or handfuls of  basil, thyme, rosemary, mint, chives, parsley…. you know who you are!   (note to them: if you need herbs, I am offering a special this week, free with ice-cream sandwiches!)

I wanted to make a sandwich of this but wasn’t sure what kind of cookie to make.  I chose molasses because it just reminds me of sweet and sticky pecan pie, and maple syrup.  Even though these are Michigan peaches I still think of the south with this fruit.

Fresh peach & thyme ice-cream

• 3 Michigan Peaches (or locally whatever state you live in.)
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 2 large eggs
• 1 cup whipping cream
• 1 cup 1% milk
• 1 -2 tsp chopped fresh thyme

1.  Finely chop peaches and slightly mash with a fork, mix with 1/2 cup sugar, chopped thyme and lemon juice.   Allow to chill in the fridge for the flavors to fuse together about 1 hour.

2. Using a slotted spoon drain juice from the peach mixture into another bowl.   Add to the juice, eggs and beat until light and fluffy.  Add remaining sugar, milk and cream, whisk until blended.

3. Freeze in your maker according to the instructions.

4. After the ice-cream begins to form and stiffen, add the remaining chopped peaches.  Allow the mixture to be evenly incorporated, then transfer to a freezer safe container and freeze until ready.

I used this Molasses Cookie recipe, using butter NOT margarine.  Make them ahead of time so they have time to cool before making them into sandwiches.

case of the exploding chocolate balloons

It’s my night to host ladies night out.  ”Plan A” was to scoop the homemade ice cream into clear plastic cups and serve. Then I was nosing around on a friends pintrest collection (which I thankfully haven’t fallen in the trap of making yet…) and saw chocolate dessert cups made with balloons.  This looked easy enough right?

I should have known when my unstable balloons were spontaneously combusting while just sitting on the counter minding their own business.  I warmed up the chocolate over a pan of simmering water none the less – not even cheating in the microwave and let it cool.  When they say let cool 10 minutes, they mean it.  I learned that lesson when the first balloon exploded.

After the “designated cooling time” I began to dip more balloons – so far so good.  When I had about 6-8 balloons done and resting on wax paper I though I was in the clear.  Wrong!  They were just waiting for the right moment, like a grand finale fireworks show.  My kitchen became a host to exploding chocolate balloons.  I have seen artist parties where folks fill balloons with paint and throw them at the canvas.  This was a bit like that, but the “canvas” was my white kitchen cupboards now splatter with explosions of chocolate!   Sometimes I laugh really loud, maybe it’s a nervous fear laughter, a moment couldn’t have been planned better for it.  Every time I heard a loud pop, there was laughter and chocolate.  Needless to say I went back to “plan A” and enjoyed cleaning up my “mess.”

I think I was a bit behind in my goal due to vacations and busy summer nights.  Here’s a little catch up and variety 1 – sorbet, 1 - gelato, 1 – frozen yogurt.  enjoy!

cantaloupe Basil Sorbet

• 2 heaping cups of cantaloupe
• 1/3 cup orange juice
• 1/2 cup sugar
• 1/2 tsp salt
• 4 large basil leaves

Add all ingredients to blender.  chill in fridge until cold.  Freeze in your ice cream machine according to directions.  Let it continue to harden in the freezer.   This is best eaten within a few days of making.

Blueberry Mint gelato

I actually used my blueberry gelato recipe and added 8 mint leaves while heating the berries.  These all get blended together and strained but you can still see the little flecks of green leaf.  This recipe turned out more violet this time, as to last time when it was more of a deep red.  This was very Refreshing!

Raspberry frozen yogurt  ** favorite of the night**

• 3 cups fresh raspberries
• 1/2 cup milk
• 1/3 cup sugar
• 2 cups vanilla yogurt

Puree raspberries and strain into a bowl using a fine mesh sieve to remove seeds.  Mix with sugar, milk and yogurt.  Freeze in ice cream maker according to instructions.  I found this recipe took less time that others, so keep your eye on it.

in the patch

This pretty much sums up a great day. Perfect weather and time with the whole family  and bucketS of berries.  I loved hearing my kids “mom, look at this one, it’s the biggest and juciest.” They are not afraid to take their time finding just the perfect ones or pop a squat on the ground and stain their pants while enjoying the already picked buckets.   But me, every time I turn into the greediest picker – can you ever pick enough? (ok I smuggled a few handfuls to eat too.)

This is actually a very big patch so you couldn’t quite tell how many people were there.  Every once in a while you could hear kids in the next row over or people talking and saying the exact same things “look at this one!”.  This is what I love – families out enjoying their day and doing something fun together.   It makes me smile every time!  When we got home I started on these individual berry crisps with *gasp* store-bought vanilla – sometimes convenience wins.  But I do have a whole slue of blueberry goodness recipes to follow.