Another contribution to the annual ice cream social– nectarine ice cream!
I admit, I’d intended to make peach ice cream, but in browsing the internet I was informed that nectarines can be pureed into the cream without bothering to remove the skins, which I was all in favor of, since peeling peaches is a pain. Since the flavor is very similar, I decided to go with nectarines and also reap the benefit of the rosy hue imparted to the ice cream by the red-orange skins.
This recipe is pretty straightforward– fruit, cream, some honey to round things out and some sour cream for tang. What’s not to like? The finished ice cream is smooth and creamy, and I’ve been told that it tastes like summer. What more could you ask for as a recommendation?
I also decided at the last minute to add an extra swirl of a really basic nectarine (or in this case peach because I didn’t have any more nectarines) sauce to amp up the flavor even more. It’s optional, though, so you decide!
Taking a break from sewing for the moment (wow, I’ve been doing a LOT of that)…
My family recently hosted our annual ice cream social, which of course meant that I had to come up with some original flavors of homemade ice cream to serve! You’d think that it would get harder and harder every year to find something interesting and new to make, but there are just so many flavor combinations that I’ve never lacked for inspiration.
I really wanted to use chocolate-covered cornflakes as a mix-in this year, and was trying to decide on an ice cream base when I spied a jar of tahini in the fridge. Just like that, a new flavor was born!
This tahini ice cream is faintly reminiscent of peanut butter but with an added savory element, set off nicely by the dark chocolate-covered cornflakes and a swirl of caramel sauce. It churns up relatively quickly, perhaps aided by the added fat content of the tahini– like many homemade ice creams it freezes up pretty hard, but once it softens enough to scoop it doesn’t collapse into a melty puddle, so it has that going for it. As an added bonus, it pairs wonderfully with dark beer.
*By the way, did you notice my awesome skull-shaped spoons?
The other day I was at Roche Brothers in the cheese section, when I spied a jar of jam.
I was immediately intrigued, as my love of the raspberry-rose (and often lychee) combination is well-known. I experienced momentary confusion as to whether it was quince and apple jam (due to the brand name) or raspberry-rose jam, but determined that it was the latter and decided to try it.
It’s really excellent– the raspberry is nice and bright, and the rose comes through just enough to avoid being overly floral. But what to do with it? It seemed a waste to spread it on toast, and I worried that the delicate flavor would be lost if I used it in a layer cake. But then I saw these lovely linzer cookies from Brina’s Bites and knew exactly what to do with it.
One of my enduring memories of childhood is sitting with my brother in our living room, watching old Donald Duck cartoons and eating Jello pudding pops. Only the chocolate ones, because the vanilla ones weren’t nearly as good. And when Jello stopped making them (sad!), I moved on to my next favorite frozen pudding-based treat, which involved freezing chocolate (never vanilla) pudding cups solid, then letting them thaw slightly on the counter for that signature slightly-chewy mouthfeel that you can only get from frozen pudding. It was always iffy, though, whether you’d end up with icy crystals or overly-thawed pudding, so that method was never fully satisfactory.
Well, I may not be able to get Jello-brand pudding pops anymore, but I’ve at last found the perfect replacement– homemade pudding pops. I got the recipe for the butterscotch pops from Smitten Kitchen (I swear, I should just rename this blog “Stuff from Smitten Kitchen”), and I’m going to start making these on a regular basis.
I admit that I’m not usually a beer person– it’s just not my thing, for the most part. But in certain applications, it can be a fun ingredient! This is one of those applications– not only is this tart delicious, but it makes a great dessert for any beer lovers you may know (and any people who, like me, aren’t necessarily beer fans).
I got the recipe from David Lebovitz, who has some great desserts (and a fabulous ice cream book that I use every summer to make my own ice creams) and lives in Paris, so I was confident that he wouldn’t fail me when it came to something called “French Beer Tart.” I was right.
This tart won rave reviews from all tasters– everyone really liked how you could taste the beer (so use one you like) without it being overpowering. One thing I might try next time would be more salt in the crust, or perhaps some ground-up pretzels instead of some of the flour. But the filling is perfect– wouldn’t change a thing.
After making the panna cotta tart with all those different kinds of citrus, I had a bunch of peel left over, so of course I had to do something with it! And since I love candied peel, this seemed like a great opportunity. I had grapefruit, Cara Cara orange, and blood orange peel to work with (the clementine peel was too thin and the kumquats required a different technique).
While I’d made candied lemon peel before it hadn’t firmed up as well as I’d expected, instead staying kind of soft and soggy– fine for use in ice cream or baking, but not so great for snacking. I decided this time to try a different recipe from David Lebovitz, who has some great recipes both on his website and in his books. It was basically the same as the other recipe, calling for blanching the peels (three times this time since grapefruit can be bitter) and then boiling in sugar syrup.
Oddly, my grapefruit peels refused to turn translucent, staying stubbornly white while the other peels turned just fine. After boiling and boiling well past the estimated time in the recipe, I finally decided to just let it go and set everything out to dry together overnight. They turned out better than I’d anticipated– still soft, but not squishy or soggy.
Since I like my peel chewy rather than soft, I let these dry on the baking pan, coated in sugar, for a good 24 hours after the initial overnight drying period. They were much better after the lengthy drying time, and I couldn’t stop snacking on them!
I recently took a class on French tarts at my local culinary school, just for fun. I had a great time– I’d never worked with pastry rings before (as opposed to removable-bottom tart pans), nor had I ever made a classic pate sucree to roll into the ultra-thin and ultra-refined French-style tarts. Turns out it’s really easy to do, and the results are fabulous!
Since we had extra dough left to take home, I decided to put it to use making some tart recipes of my own creation. Eschewing rich, heavy fillings (like caramel or chocolate) for the moment, I instead went with something lighter for my first try– a yogurt panna cotta. I find that I don’t make panna cotta nearly enough, probably because it’s so simple that it doesn’t feel “exciting.” So adding it to a tart with a fruity garnish was a natural way to gussy it up a bit and make it interesting.