Sunday, August 28, 2011
Amazing! A Baked: Explorations recipe that didn't involve every dish in the house. This week's pick was coffee ice cream. Now, I am not a coffee person, but I love coffee ice cream. I have made David Lebovitz's coffee ice cream before and it is good ice cream, but the bitter coffee flavor is a little bit too strong for me. Maybe it is the beans I am using? I was hoping that this version might have a different coffee flavor, since it uses espresso powder and Kahlua to give the coffee flavor. I think something might have gone wrong when I added the salt (like maybe I added 2 teaspoons by accident or something), because the base was really salty. It actually reminded me more of salted caramel ice cream than coffee ice cream. It was actually really interesting and I enjoyed eating it, but I want to make this again to see what it really tastes like. Head over to the Baked Sunday Mornings blog to see how everyone else did.
I put this ice cream on top of a chocolate cake with coffee glaze (that I will blog about later) and the combination was great. The cake was able to cut some of the salt flavor.
Tuesday, August 23, 2011
We’re coming to the end of summer, and it’s very sad. The days are getting shorter, the nights are getting cooler, and soon all the delicious summer produce that floods the farmers’ markets between June and September will be gone. But fear not, there’s still some time to make this tastiest of ice creams: peach sour cream. We’re serious; if you only make one more ice cream this season, make it this one. It's so easy - it doesn't involve egg yolks or custards or anything of the sort, you pretty much just cut, stew and blend. Daddy and I both agree that it’s the best ice cream we’ve ever had. How good is it? I dipped in a spoon to take a taste while it was churning, and after I tried it, I literally exclaimed aloud, “Oh my God, this is good,” even though there was no one else around. It’s so good that I practically had to drag Daddy to Grom, which has the best gelato in the city (in our opinion), because he just wanted to stay home and eat the peach sour cream ice cream. You shouldn’t even be reading this. Go, make a batch right now. That’s what Daddy and I are doing tonight.
Peach Ice Cream from The Perfect Scoop
Yield: 1 quart
- 1 ½ pounds [600 grams] ripe peaches [about four large peaches]
- ½ cup water
- a quarter cups sugar
- ½ cup sour cream
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- A few drops freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with water in a nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from heat, stir in the sugar, then cool to room temperature.
Purée the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator and freeze in your ice cream maker according to manufacturer’s instructions.
Tuesday, August 16, 2011
Two weeks ago today was my first day of work. I love it so far but, as with any new job, there is a lot to learn! Luckily, I am helped along mightily by Katy, another assistant in the office. She has been training me, and has been so surpassingly kind and helpful and patient in answering even my dumbest questions. (Sample: Sarah: I can't find the Zingales contract, where is it? Katy: Have you checked the contracts folder? Sarah: Oh, thanks.) I wanted to give her a token of my gratitude, and the way I give tokens of gratitude is by baking. Luckily, I had wanted to make the sweet and salty brownies from Baked for a while, ever since finally caving and buying a box of fleur de sel, and this gave me a fine excuse.
As with all Baked creations, this was very buttery, very yummy and very complicated. I was a little disappointed with the caramel flavor, or lack thereof. Maybe I was too cautious because I didn't want it to touch the sides of the pan and so I didn't use enough of it, but I barely tasted it in the finished product. This was probably because of the overwhelming chocolateyness, although next time I will take the suggestion to drizzle the leftover caramel on top. When you eat these brownies, make sure you have a glass of water or milk on hand, because they are EXTREMELY rich. I baked them for 40 minutes instead of 30 and they were still slightly undercooked, but that's how I like 'em. The fleur de sel was definitely worth the purchase, and it really added a special something to the brownies. Between these brownies and showing every how to make PDFs using OpenOffice, I was totally the office hero on Friday.
You can find the recipe here.
Sunday, August 14, 2011
Just noticed something...this is our 200th post! Wow. Now, back to regularly scheduled programming.
Another Sunday, another Baked recipe that uses every bowl and utensil in the kitchen. These were among the recipes that I was most excited to make because I love the combination of chocolate and mint. However, I had a couple of significant issues with this recipe. First, Kosher Creme de Menthe does not seem to exist. Anyone out there know anything about that. I figured I would just leave it out. The filling tasted fine, but it did not whip up light and fluffy (as you can see in the pictures). I don't know if the flour/sugar mixture was too hot when I added the butter, although it felt cool to the touch or what, but no matter how long I whipped it, it would not whip up and I didn't have the patience to try again this morning. Then, when I put the glaze on, it seemed to melt the mint filling, so it got swirled into some of the glaze instead of creating a nice shiny top.
Despite all that, I really enjoyed the flavor of these. I hope to try them again and try to get the mint filling right because I think it would have provided a nice balance of texture. As they were, I thought they were a bit to heavy and fudgey, but overall yummy.
You can find the recipe and what other people baked at Baked Sunday Mornings.
Sunday, August 7, 2011
Wednesday, August 3, 2011
Oh summer. You are so wonderful with your long days, your time off and your delicious ice cream. (We won't mention the oppressively hot weather.) But perhaps the best thing of all-- summer fruit, sweet and fresh, enjoyed plain, with whipped cream or baked into a dessert.
A couple of weeks ago, the program I'm teaching in had a Shabbat program for the college students and I had the pleasure of hosting some of my students for lunch. In addition to being lovely people and excellent Talmud scholars, they have been asking me about my baking and so I wanted to make something to impress them. However, this was also in the midst of a 100 degree plus heat wave-- not a moment for anything heavy, or for spending too much time in my (un-air conditioned) kitchen. The solution? A peach raspberry crisp!
I love this recipe, but for some reason I forgot about it. I am very glad to have rediscovered it, though, because it is amazing. Originally from a family friend, it is great either hot or cold at any time of day (even, apparently for breakfast.) It is also super easy to make, although you have to be careful about draining enough liquid out of the peaches, otherwise it gets runny. To me, this is a great way to celebrate summer in all its glory. The recipe is below.
Peach Raspberry Crisp:
4-5 lbs firm, rip peaches (10 - 12)
Zest of 1 orange
1 1/4 C. sugar
1 C. lt brown sugar
1 1/2 C. plus 2-3 T. flour
1/2 pint raspberries
1/4 t. salt
1 C. quick-cooking oatmeal
1/2 lb butter, diced
350 degree oven
Butter 10 x 15 x 2 1/2" oval baking dish
Immerse peaches in boiling water 30 seconds, then place in cold water.
Peel peaches and slice into thick wedges and place in lg bowl. Add
orange zest, 1/4 C sugar, 1/2 C brown sugar, 2 T. flour. Toss well.
Gently mix in berries. Allow to sit for 5 minutes. If there's a lot of
liquid, add 1 more T. flour. Pour peaches into baking dish and gently
Combine 1 1/2 C. flour, 1 C. sugar, 1/2 C. brown sugar, salt, oatmeal
and butter in electric mixer bowl. Mix on low speed until butter is
pea-sized and mixture is crumbly. Sprinkle evenly on top of
Bake 1 hour until top is browned and crisp and juices are bubbly.
Serve immediately or store in fridge and reheat at 350 degrees for 20-30