Recently, I was trying to figure out what dessert to bring to a Lunar New Year party. More specifically, I was trying to figure out what dessert to bring that was not red bean cream puffs, because I didn’t want to go to the trouble of making the craquelin topping and I still needed something bite-sized and tasty. I was going through my old recipes when I came across my post about honey-cornflake crunchies and it occurred to me that they might make a neat base for a different kind of dessert combining honey with some other flavor components.
I decided to flavor my filling with cardamom, since it’s often paired with honey. I’d originally planned to make a simple stabilized whipped cream filling, but concluded that it would be too light in comparison to the crunchy base and opted instead to give it a richer mouthfeel by combining two concepts– stabilized whipped cream and cooked-flour frosting. Both involve beating a thickened pudding-like mixture into the dairy– it’s just that the frosting uses butter instead of liquid cream. My experimental recipe worked beautifully, and I’ll definitely be using it in the future.
Of course, once I’d settled on cream-filled tartlets, I felt that they needed something more, for texture, and flavor. After a false start (persimmons apparently just went out of season, boo!) I settled on pears and pistachios, both classic pairings with cardamom.
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?
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 to loving the idea of portable desserts in mason jars– it’s hopelessly hipster-ish, but they’re just so darned cute! Even better if they have distinct layers so they have extra flair from the outside. So when Deb at Smitten Kitchen posted a new “extra-luxe” recipe for butterscotch pudding the same week I had plans to bring dessert over to a friend’s house, it was as if the fates had spoken and decreed that I must make this pudding.
I assembled my mason jars and got to work– I ended up doubling the pudding recipe, which supposedly made six “petite” servings, and ended up with eight more generous servings, though the caramel sauce that accompanied it was enough for all eight without being doubled. The finished puddings were quite tasty– the sweet-saltiness of the caramel was a nice accent to the relatively mild butterscotch pudding (I used the recommended smaller amount of sugar you’ll see in Deb’s notes), and the texture was perfect.
Clotted cream. Is there anything more quintessentially British-sounding than clotted cream? You never hear of it being eaten anywhere but with scones at tea time, and it sounds sinfully rich and somehow snooty at the same time. I had it for the very first time at a tea party, where it came out of a tiny jar (which did nothing to change my idea that it was a rare luxury), and blew my tastebuds away.
Seriously, this stuff is like a cross between butter and whipped cream. Rich enough that fills your mouth with decadence, but light enough that it’s not like you’re eating a mouthful of fat. You can pile it onto a scone in a way you could never do with butter, but it’s got more heft than whipped cream so it doesn’t just melt away on your tongue. It is also NOT SWEET, so anyone who claims that sweetened whipped cream is “basically the same” is lying…
I could sing its praises all day, but instead let’s make some!
This is a story about a delicious butterscotch sauce– but in order to fully appreciate it, you need some background on the culinary exploits leading up to it…
Our story began when I came into work this week to find a large bag of peaches on the counter, up for grabs. Unfortunately these were not exactly prime peaches– they were a bit mushy, some were bruised, and they were clearly on the verge of being good only for jam (not that jam is a bad thing). I informed the office that if there were any left at the end of the day I would take them home and make something delicious out of them, and apparently people took my words to heart, because I ended up with almost the entire bag!
I decided to make a cobbler, figuring that it would easily feed a crowd, but was somewhat stymied to realize upon cutting into the peaches that they were white peaches, rather than yellow as I’d assumed. White peaches are much milder and sweeter than their yellow cousins, and I’d never actually baked with them before, usually preferring to eat them straight out of hand. Since this was definitely not an option with these particular peaches, I decided that I’d add lemon juice and go light on the sugar, and hope for the best.