Roasted Apricot Ice Cream

Hands down, ice cream is my downfall! And this one, made with fresh apricots that have been roasted in the oven, is ambrosial. Loved the idea of roasting the fruit first and I combined a couple  recipes here, plus my old basic vanilla ice cream base (use your favorite base) with the addition of coriander. When coriander seeds are crushed they give off a mild nutty, spicy, citrus flavor. Lovely with the apricots.
Keep in mind that both the puréed apricots and the base should be refrigerated (separately) overnight.
Enjoy!

Roasted Fresh Apricot Ice Cream

For the apricots:
(The idea for roasting the fresh apricots came from HERE)
1 pound apricots
4 tablespoons light brown sugar

Method:
Preheat oven to 375 F and line a sheet pan with parchment paper.
Slice the apricots into quarters and remove the pits. Place on the prepared sheet pan and sprinkle with 4 tablespoons of the brown sugar. Roast for about 20 minutes, or until fruit juices are bubbly and starting to caramelize.

Let apricots cool, then pulse in a food processor or blender until roughly puréed. Taste for sweetness, add a tad more sugar if necessary. I refrigerated overnight.

For the ice cream base:
(The idea for adding coriander came from HERE)
Ingredients:
2 cups heavy cream
1 1/2 cups whole milk
1/2 cup plus 2 tablespoons sugar
dash fine sea salt
2 large eggs and 4 large egg yolks
10 coriander seeds, crushed coarsely and tied in cheesecloth

Method:
Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored.
Heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
Pour mixture in a thin stream into the eggs and mix thoroughly. Pour back into a double boiler and put over very hot water on a medium flame. Cook until thickened to the consistency of custard.

Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and refrigerate overnight.
The next day, mix the apricots into the base and churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer as I did until needed.

Meyer Lemon Semifreddo

Of course, nothing is more refreshing in the summer than a lemon dessert and if it's icy cold, all the better. This semifreddo is divinely light, so lemony and so perfect to serve at the end of a warm summer day....add your favorite berries, it'll be a hit with everyone. Fun to have it topped with those toasted almonds too, which not only makes a pretty presentation, but your mouth will enjoy that lovely crunch along with the cold smoothness of the semifreddo. 

Meyer Lemon Semifreddo
Recipe found at Epicurious

Ingredients:
1/2 cup sliced almonds, toasted
1 3/4 cups chilled heavy whipping cream
1 1/4 cups plus 2 tablespoons sugar
7 large egg yolks
1/2 cup fresh Meyer lemon juice or regular lemon juice
1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
1/4 teaspoon salt
4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Method:
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. 

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy, about 5 minutes, or until a thermometer registers 170°F. (This will take a LOT of elbow grease!) Then take the bowl off the water and beat with an electric hand mixer for about 6 minutes, nor until the mixture has doubled in volume and is cooled.  

Beat whipping cream in large bowl until soft peaks form. Fold the two mixtures together and pour it into the prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. 
Freeze at least 8 hours or overnight. 
Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut the semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Profiteroles with Eggnog Ice Cream and Rum Sauce

What better way to end your Christmas dinner than with eggnog ice cream? And don't stop there, make some profiteroles and top it all off with a divine rum sauce. What a show-stopper!
I always make out a schedule when entertaining and try to use recipes I can make ahead. You want to spend time with family and friends and NOT in the kitchen. (Unless you've got the kind of family that loves gathering in the kitchen and they really help!) The good news is all the elements in this recipe can be made days before.
Have a Happy Christmas my friends!

Profiteroles with Eggnog Ice Cream and Rum Sauce
From :pastry studio

For the eggnog ice cream
Ingredients:
1 1/2 cups milk 
4 egg yolks 
1/2 cup sugar 
1 1/2 cups heavy cream 
1 teaspoon rum
1/2 teaspoon vanilla
generous 1/4 teaspoon freshly grated nutmeg
slight pinch of cinnamon
even slighter pinch of ground cloves
salt, to taste

Method:
Bring milk to a simmer over moderate heat. 

Whisk the yolks and sugar together in a bowl until thickened and light yellow. Gradually add the hot milk, whisking constantly. Pour the mixture back into the pan and cook the custard over moderate heat, stirring constantly, until it coats the back of a wooden spoon. Be very careful not to let the mixture heat too quickly or boil.

Immediately pour the custard through a fine-mesh sieve into a clean container and stir in the cream, rum, vanilla and the spices. Whisk thoroughly. Add salt to taste. Cover and refrigerate until chilled thoroughly.
Freeze in an ice cream maker. Pour into a container, cover and put in the freezer.

For the profiteroles
Ingredients:
1/2 cup water
2 oz (1/2 stick) butter, cut into pieces
1/8 teaspoon salt
1/2 cup flour
2 eggs

egg wash:
1 egg 
splash of water
small pinch of salt

Method:
Preheat oven to 425 degrees.

Bring the water, butter and salt to a boil. Reduce heat and add flour all at once. Cook and stir the mixture with a wooden spoon until it’s smooth, pulls away from the sides of pan and leaves a noticeable film on the bottom of the pan. This will take a couple of minutes. 

Pour the mixture into the bowl of a stand mixer and beat with a paddle for a few minutes until there is no longer any steam rising from the dough. (I did it with a hand beater.) Beat in the eggs one at a time, beating well after each addition. The dough will go from looking lumpy to very smooth. Continue to add eggs one at a time and beat until you have the same results, scraping down the bowl after each addition.

Make an egg wash combining an egg, a splash of water and a tiny pinch of salt. Set aside.

Line a baking sheet with  parchment. Place the pâte à choux into a pastry bag fitted with 1/2" plain tip. Pipe 1 1/2" mounds. (This will make about 1 dozen small profiteroles. I wanted a larger size so used an ice cream scoop. I got about five large.) Wet your index finger with cold water and smooth the tops of each piece of piped dough. Brush each piece lightly with egg wash.

Bake until golden brown and puffed, about 22 to 24 minutes. Remove from the oven and cool completely.

Rum Sauce

Ingredients:
1 oz (2 tablespoons) butter
1/4 cup dark brown sugar, firmly packed
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 1/4 teaspoons rum
salt, to taste

Method:
Melt the butter over medium heat and combine with the brown sugar. Lower heat a bit and cook for 2 minutes. Then add the cream and continue cooking for another 2 minutes, whisking constantly. Remove from heat and add the vanilla and rum. Add a pinch of salt, to taste. Cool.


To serve:
Gently slice the profiteroles in half crosswise and place on serving dish. Place a scoop of eggnog ice cream into each profiterole and replace the tops. Drizzle lightly with the Rum Sauce and serve immediately.

Chocolate Mint Cookie Ice Cream Sandwiches with White Chocolate Ice Cream

These pretty holiday ice cream sandwiches are nice to have in your freezer for unexpected company. Make a batch to have on hand. Try not to gobble down all the cookies before you make them into sandwiches; trust me, you'll be tempted! You can go two ways with the ice cream. I made it from scratch (recipe below) for this recipe (and served the leftover ice cream with some bittersweet sauce, making yet another company dessert), but another time I bought it ready made at Godiva. 

Chocolate Mint Cookie Ice Cream Sandwiches 
The cookies were originally adapted from Martha Stewart Living, December 2008

Ingredients:
1 cup all purpose flour plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract

Method:
Preheat oven to 325°. Sift flour, cocoa powder, baking soda, baking powder and salt into a bowl.
Beat butter and sugar with a mixer for 1 minute. Add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture and beat just until incorporated. Mold dough into 1 large disk and cut in half. Wrap each in plastic wrap and refrigerate until firm, at least an hour (or up to two days).
Roll out 1 disk on a lightly floured surface to 1/8 inch thickness. Use a 2" cookie cutter to cut out circles and place them on parchment paper. Freeze until firm, at least 15 minutes.
Repeat with remaining disk. 

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks and allow to cool. Try not to eat all the cookies at this point. Freeze the cookies.

Make the ice cream (recipe follows) and after it's frozen, allow it to soften somewhat and place a nice fat layer between the cookies. Smooth the sides and dip into broken pieces of peppermint sticks. Freeze again until ready to serve.

White Chocolate Ice Cream
From Perfect Scoop by David Lebovitz

Ingredients:
2/3 cup sugar
1 cup whole milk
2 cups heavy cream
a pinch of salt
8 ounces white chocolate, finely chopped 
5 large egg yolks

Method:
In a medium saucepan over medium heat, combine the sugar, the milk and salt.  Place the chopped white chocolate in a large bowl and place a fine mesh strainer over the bowl.
In a separate bowl, whisk together the egg yolks, then gradually add some of the warmed milk and sugar mixture to temper the egg yolks.  Whisking constantly as you pour in the warmed milk. Then transfer all of the warmed egg yolks back into the saucepan.
Continue to cook over low heat. Stir constantly until the custard is thick enough to coat a spatula or the back of a wooden spoon. Strain the custard into the white chocolate, and stir until the chocolate is completely melted.
Add the 2 cups of heavy cream and chill thoroughly in the refrigerator (preferably overnight).  
Once the mixture is completely cooled, freeze in your ice cream maker according to the manufacturer’s instructions.

Frozen Maple Mousse Pie

Keep this dessert in mind for the coming holidays, whether for family or for an upcoming dinner party. With the fall flavor of maple and a splash of gorgeous candied cranberries for a colorful garnish, this mousse is rich and has special occasion written all over it. The roasted pecan base adds yet another flavor and texture.
And you know me, I love that you can make it in advance and keep it ready to go in the freezer. I found it in Food and Wine's Great Fall Desserts slideshow; I picked out several to try in the future...check it out, there are some gems there.
This is one of those lick the spatula clean recipes, especially right after incorporating the hot maple mixture...oh my. You'll find it doesn't freeze as hard as ice cream, so it's a snap to slice.

Frozen Maple Mousse Pie
From Kathleen Callahan via Food and Wine

Ingredients:
For the crust:
 2 cups pecans (8 ounces)  
 3 tablespoons light brown sugar  
 1/8 teaspoon freshly grated nutmeg  
 Pinch of salt  
 3 tablespoons unsalted butter, softened  

For the mousse: 
 1 cup pure maple syrup  
 2 large egg whites, at room temperature  
 Pinch of cream of tartar  
 Pinch of salt  
 1 1/2 cups chilled heavy cream  
 1 teaspoon pure vanilla extract  

For the candied cranberries: 
 8 ounces fresh cranberries (2 cups)  
 1 1/4 cups sugar  
 3/4 cup water  

Method:
Preheat the oven to 350°. Spread the pecans on a baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.  

In a food processor, pulse the pecans, sugar, nutmeg and salt until the nuts are finely chopped. Add the butter and pulse to incorporate. Press the crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.  

In a medium saucepan, bring the maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235°, about 8 minutes; be careful it doesn't boil over.  
In a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.  

In a large bowl, beat the heavy cream with the vanilla until soft peaks form. Fold the meringue into the whipped cream until blended. Scrape the mousse into the crust and spread evenly. Freeze until firm, at least 8 hours but preferably overnight. 

Put the cranberries in a large heatproof bowl. In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour the syrup over the cranberries and cover the bowl with plastic wrap. Set the bowl over a saucepan of simmering water and cook undisturbed over very low heat until the syrup is rosy and the cranberries are tender but not broken down, about 45 minutes. Remove the bowl from the saucepan and let the cranberries cool completely. Refrigerate until chilled.  

Remove the ring from the springform pan. Cut the mousse pie into wedges and transfer to plates. Spoon the candied cranberries over the pie and serve.  


You can freeze it for up to 4 days and the cranberries can be in the fridge for the same amount of time. 

Tiramisu Ice Cream

Thought it would be fun to make the ice cream version of the classic Italian dessert, Tiramisu. Those of you who don't have an ice cream maker will be pleased to hear you can make it without one.
And surprise! It really did taste like Tiramisu! Very rich.....the bitter cocoa on top cuts that a bit. Completely divine and decadent! 

Tiramisu Ice Cream
From Drizzle and Dip

Ingredients:
2/3 cup water 
¾ cup sugar 
250gms Mascarpone cheese 
250 gms of crème fraiche or sour cream 
1 tsp vanilla extract 
3 tsp instant coffee dissolved in 3Tbs hot water 
2 Tbs brandy or coffee liqueur  (I used Kahlúa )
90 gms soft ladyfingers, broken into small pieces 
cocoa powder for dusting

Method:
Bring the water and ½ cup to a boil and stir until the sugar dissolves. Set aside to cool and then refrigerate.Dissolve the coffee with the remaining water and sugar and allow to cool. 
Beat the cream fraiche, vanilla and Marscapone cheese in a bowl until blended. Add the chilled sugar syrup and blend. 
Add the brandy or liqueur to the coffee mixture and set aside. 
If not using an ice cream machine: pour the mixture into a plastic tub and freeze for 4 hours. Beating it once half way through to break up the ice crystals. 
If you are using a machine: pour the mixture into the ice cream machine and churn until it is a thick consistency but not fully made. 
Line a loaf tin with cling wrap. 
Spoon the coffee/brandy mixture over the ladyfingers. 
Spread a third of the cream mixture on the bottom of the loaf. 
Scatter over half the biscuits and lightly press in. 
Spread another third of the ice cream mixture and repeat with the remaining half of the biscuits. Finish off with the remaining third of the cream mixture. 
Cover and freeze until set. 
When you are ready to serve take the loaf out and allow it to soften slightly at room temperature and then tip out onto a serving plate. Sift cocoa powder over the top.

Ice Cream Bombe

Back in Michigan, I had a good friend, Nina Collins. She was a hostess extraordinaire and entertained small groups nearly every weekend. Everyone loved going as not only was the food wonderful, but Nina always had a mixed bag of guests, which meant we nearly always met someone new. 
One particular dinner party remains in my memory...held during the Christmas season. Nina served an ice cream bombe for dessert. She used flavors of the season: peppermint stick ice cream, a homemade raspberry ice cream and the inside layer was a mixture of whipped cream, candied fruit, toasted almonds, rum and confectioners sugar. It tasted divine and looked amazing.....none of us had ever seen anything like it.
Well, bombes are made more frequently now, with any number of ice cream mixtures (Bombes always remind me of the movie Who's Killing the Great Chefs of Europe?) and while I haven't made one in a while, I thought I'd give it a try with peach (or mango) sorbet, either will do, Häagen-Dazs makes both, raspberry sorbet and pistachio ice cream. I really like the colors and flavor combo...I think you will too. Your kids may prefer strawberry ice cream, chocolate and vanilla..anything will work.

Nina's Ice Cream Bombe

Ingredients:
2 pints peach or mango sorbet
2 pints raspberry sorbet
1 pint pistachio ice cream

Method:
Try to find three bowls of decreasing size. I had two glass mixing bowls, one was 8 inches in diameter and the other was 6 1/2 inches. I didn't have the next size down, but found a smaller bowl that was about 4 inches, so used that.
Soften the peach sorbet and place in the largest bowl, spreading it evenly. Cover the entire bottom of the 6 1/2 inch bowl with Saran wrap and press into the larger bowl until the sorbet reaches up to the top. Put both bowls into the freezer until firm. In the meantime, soften the raspberry sorbet. Remove the 2nd bowl and spoon in the softened raspberry sorbet. (You will have some of this sorbet left over) Cover the bottom of the smallest bowl and again press into the sorbet until it reaches up to the top all around. Place in the freezer again until firm.
Soften the pistachio ice cream. Remove the smallest bowl and fill the opening with pistachio ice cream. Cover and freeze.
When I removed the bombe the next day, I took a large, sharp knife and evened the top so all the layers were level. Dip the bombe into warm water and invert on a serving plate. It took several dips and finally I used a long knife to urge the bombe out. Place in the freezer until ready to serve. I found the easiest way to cut the slices was to take it out of the freezer and run very hot water over a large knife. It will cut through like butter.

                                    

A little side note: Tomorrow morning, I am having arthroscopic knee surgery on a torn meniscus. I did a lot of advance cooking for the blog so I'll have plenty to post, but please forgive me if I'm not as prompt to comment. 

                                   

Vanilla Raspberry Semifreddo

Spring always turns my mind to ice cream and frozen desserts. You can't have enough of them in your repertoire. Especially semifreddos, not quite as simple as granitas, but  you don't need an ice cream machine with this either.

You know how much I like Gail from pastry studio and this is yet another of her recipes. She also has a link on this site for a pistachio semifreddo....definitely going on my to-make list. As it uses the same base, almost any fruit or nut (or combination) would work perfectly. You have to make it a day ahead..a plus as far as I'm concerned.

Vanilla Raspberry Semifreddo
From Pastry Studio

Ingredients:
12 oz fresh raspberries, divided                                   
1/4 cup sugar

4 oz cream cheese, room temperature
2 tablespoons  sugar
1/4 teaspoon vanilla extract

3 large egg whites, room temperature
pinch salt
1/4 cup sugar

1 cup cold heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Method:
Line an 8 1/2” x 4 1/2” loaf pan with plastic wrap, leaving a 4” long overhang on each side.  You can also place a strip of parchment paper on top of the plastic to help form a smoother finish. (I used a longer and narrower loaf pan)

Place two-thirds of the raspberries in a bowl with 1/4 cup of sugar and mash coarsely with a fork.  Set aside. 

Beat the cream cheese with 2 tablespoons of sugar and 1/4 teaspoon vanilla until smooth.  Set aside.

Whip the egg whites with a small pinch of salt until they are opaque and hold soft peaks.  Slowly add 1/4 cup sugar a little bit at a time, increasing speed to high.  Beat until meringue holds stiff, glossy peaks.  Set aside.

Whip the chilled cream with 2 tablespoons of sugar and 1/2 teaspoon vanilla just until it holds soft peaks.

Using a rubber spatula, gently fold the meringue into the whipped cream, then fold this into the cream cheese mixture until smooth.  Pour a third into the prepared loaf pan, then add a layer of half the raspberries.  Repeat the process and end with the cream mixture.  Smooth and level out the surface.  Cover the top with  overhanging plastic wrap and place in your freezer until firm, about 6 – 8 hours or overnight.

To serve, combine the remaining 3 oz raspberries with sugar, to taste.  Run a thin knife or small metal spatula around the edges of the loaf pan to loosen. Place a serving plate on top of the pan and invert.  Pull off the pan and carefully peel off the wrapping.  Cut into slices and serve immediately with the extra raspberries.

Some of Gail's notes:
1. When lining the loaf pan, place a strip of parchment on top of the plastic to create a smoother surface. If you don’t have parchment, once you've unmolded it, you can use a warm knife or metal spatula to smooth the creases.
2. The 1/4 cup sugar used with the raspberries in the semifreddo seems sweet but it helps to prevent the fruit from becoming too icy when frozen.
3. Rather than layering the raspberries, swirl them in for a different effect.
4, Strain out the raspberry seeds if you prefer.
5. As always, exercise caution when using raw egg whites.  They should not be served to small children, pregnant women or individuals who are at risk due to compromised immune systems.

Rhubarb Granita

Granitas are such an easy dessert, simple to make and you can make them with just about anything. I've posted several in the past, but can't imagine why I never made one with my favorite...rhubarb. So I gave it a try and loved the results. 
The rhubarb recipes I am making and posting about now are made with hothouse rhubarb. It's a bright dark red, much brighter than lots of garden grown rhubarb one sees in the summer, so you won't always get this fabulous color if your rhubarb isn't a deep red. Doesn't mean it won't taste just as good.

Rhubarb Granita

Ingredients:
1 cup sugar
1 lb. rhubarb, trimmed and cut into 1" pieces
2 tablespoons fresh lemon juice

Method:

Bring sugar and 2 cups water to a boil in a 2-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, 1-2 minutes. Reduce heat to medium-high and add rhubarb; cook until tender, about 5 minutes. Strain though a fine-mesh sieve, discarding solids. 
Pour into a 9" x 13" baking pan and place in the freezer. 
Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and serve with a sprig of mint.

Elle's Woodchuck Draft Cider Sorbet

In the event you weren't aware, I'm sorry to tell you our talented blogging friend Elle from Fresh New England is gone from our lives; she's sure left a big hole in our hearts. We'll all miss her, her posts, her wonderful recipes and her sense of humor.

In her honor, Dawn from Vanilla Sugar has asked Elle's friends and followers to join her in ElleAPalooza to make one of Elle's dishes. I chose one that, according to Elle, was THE most popular post in 2010. Yes, I'm aware sorbet is an unusual post for winter, but as you know, I live in Florida and sorbets and ice creams are good year round. Elle suggested this was a super dessert after a cookout, so if you're intrigued, you can save the recipe for summer.

Her sorbet is made with an ingredient I certainly didn't know anything about: Woodchuck hard cider. (Another blogger made her hard cider jelly using the same ingredient.....and as you'll have some bottles left over {It's sold here in a six pack} you might want to try this recipe as well; click HERE.) I'm not really a hard cider fan, but this product was easy enough to find in my market and after making it I have to agree with Elle....hard cider sorbet is a refreshing, albeit unusual, finale to a summer meal.

At the end of the post Elle typically added: 
But please do keep in mind that it has alcohol in it.  So be aware and remember the saying:  friends don’t let friends have too much sorbet and drive. ;)


Woodchuck Draft Cider Sorbet

Ingredients:
2 (12 oz) bottles of ice cold Woodchuck Cider 
2 tbsp sugar (If you've got superfine or castor sugar, it's especially good here for dissolving quickly. I used 3 tablespoons.)
1 tbsp lemon juice

Method:
In a medium bowl, whisk the cider, sugar and lemon juice. It will foam up a bit. Whisk completely dissolved.  Here's where you taste to see if you want more sugar, which I did. 
Make sure it's still cold (if not, refrigerate) and then freeze according to manufacturers instructions for your ice cream maker. Took me about 1/2 an hour in mine.

Spoon into a container and freeze to firm up. (Mine never got really hard. It was easy to scoop.)

If you don’t have an ice cream maker, just whisk it all together, pour it into a shallow container and freeze.  After it’s frozen, break it up into chunks and toss them into the food processor or blender till it’s smooth-but work quickly to prevent too much melting. 


Store any leftovers in a container in the freezer. 

Coffee and Cocoa Granita

Are you making a lot of granitas this summer? There couldn't be a simpler dessert, icy and refreshing and kids love it. I made a fresh strawberry one last week....just added a bit of lemon to the pureed strawberries. It was divine.
But now this granita, unearthed in the new Donna Hay Issue (which contains, interestingly, all black and white recipes) definitely comes down on the dark side. I don't do this very often, but since you've already noticed I ramble on about the photography in Donna Hay, they've outdone themselves on this one, so I've posted it. Their food stylists took such care with this simple dessert. I love that everything is dark except that nifty grey container and aren't the textures marvelous? Those flakes of granita spilled over....every detail results in a feast for the eyes.

                                                                                 (Photo from Donna Hay Magazine, Issue #70)



And then there's mine. Well. What can I say? Bright light and straight forward. I'm NOT going to be hired by Donna Hay anytime soon. But who cares? The granita was fabulous.

Coffee and Cocoa Granita
Donna Hay, Black & White Issue, #70

Ingredients:
1/2 cup espresso
1 cup superfine sugar
1/2 cup Dutch cocoa
3 cups water

Method:
Place all ingredients in a saucepan, whisk until sugar is dissolved and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and allow to cool. Place in a high-sided metal container and freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Serve or cover tightly to freeze for later. 

South Philly Lemon Ice

This is another teaser recipe from Hedy Goldsmith's cookbook, Baking Out Loud, and it's perfect for the 4th. She remembers the flavors in this lemon ice from her childhood....and all I could think of when I saw her foodie photo (which I shamelessly attempted to reproduce) was a hot summer day and the relief those ices brought to us as kids. Do you remember serving ices, sorbets and ice cream frozen in orange halves? Very 60's. So this was a fun recipe, with lots of memories attached. Trust me, when you taste this, you'll feel like a kid again. It's amazing....intense, tart and not too sweet. Almost a granita, except you churn it instead.

Have a safe and happy 4th!

South Philly Lemon Ice
From Baking Out Loud by Hedy Goldsmith

Ingredients:
2/3 cup sugar
1 tablespoon agave nectar
Pinch of kosher salt
1 cup fresh lemon juice
3 tablespoons finely grated lemon rind

Method:
Combine two cups of water with the sugar, agave and salt. Cook, stirring, until just boiling and the sugar is dissolved. Remove from heat, stir in the lemon juice and zest.
Allow to cool and then chill in the refrigerator for up to 2 days.
Churn according to manufacturers directions.

Peanut Butter Coconut Curry Ice Cream

My introduction to Hedy Goldsmith came with my first visit to Michael's Genuine in Miami. It's one of our favorite restaurants and Hedy is the pastry chef there. She's an amazingly talented chef; her desserts are imaginative, unusual and every plate an adventure in flavor combinations. They are each compositions with several elements, but the portions are not so large as to be overwhelming. Trust me, you won't want to share. Share tastes, yes, so if you are fortunate enough to visit Michael's, have everyone order something different. 

Once I enjoyed a dessert described as Basil Panna Cotta with Strawberry Consomme, Pine Nut Madeleines and Pickled Peaches. The mini-madeleines were quite delightful and certainly the simplest element on the plate, so when I noticed Hedy working in the kitchen, I asked the waitress to ask if she would share the recipe. I watched the waitress approach Hedy and I was refused by a head shake....absolutely not. Well, I understand. Why would a chef give away her secrets? So I did what all of you would do: went home and made them for myself! 

But now, Hedy has a cookbook out. (No pine nut madeleine recipe though.) It's called Baking Out Loud. Not only is this cookbook fun to read, but the recipes are single elements and not the intricately-designed dessert plates Hedy creates at Michael's. The recipes all have marvelous and unusual flavors, with a Hedy Goldsmith twist like Red Velvet Twinks (Twinkies) and Mochaccino Whoopie Pies. But it doesn't stop there. There are some exotic ice cream flavors...licorice ice cream for one, or how about a ricotta gelato? And then there is a tangerine creamsicle pot de crème and the most divine looking lemon meringue tart. 

So what did I decide to make? Brace yourselves as it's so unlike me: her Peanut Butter Coconut Curry Ice Cream. Hedy describes this as not for the faint of heart, with one foot in sweet and the other in savory. And, she suggests if you don't like it, pour it over tandoori chicken. Hah! Really, how could I resist making an ice cream described thus?

Peanut Butter Coconut Curry Ice Cream
From Baking Out Loud by Hedy Goldsmith

Ingredients:
2 cups heavy cream
2/3 cup coconut milk
1/4 teaspoon natural coconut extract
2 vanilla beans, split (I used 2 teaspoons vanilla bean paste)
2/3 cup granulated sugar
1/2 cup creamy peanut butter (preferable organic) at room temperature
2 tablespoons firmly packed dark brown sugar
3/4 to 1 teaspoon curry powder (Hedy uses a curry powder called vadouvan)  
1/2 teaspoon salt

Method:
Combine the cream and milk. Scrape the vanilla bean seeds out and add, along with the beans. Add all the remaining ingredients and heat, whisking, until nearly boiling. Remove from heat and taste. They curry flavor should be prounounced as it will mellow mellow slightly. Add another 1/4 teaspoon if desired. Cool and then refrigerate until cold. You can chill up to 2 days before churning.
Fish out the vanilla beans and churn according to manufacturers directions.

                                                                                                                                       MY Pine Nut Madeleines
                                                                                                                                       

Strawberry Pistachio Semifreddo

Have you always thought of Memorial Day as the first day of summer? We always have. It was also the first day we were allowed to swim in the river in front of our house. Sometimes a bit too chilly, but we all jumped in anyway, determined for summer to begin no matter what. There was always a parade in our little town, followed by a ceremony honoring the fallen in the Armed Forces. And then, of course, a picnic to end the day. Either at the local park, or on the boat, which we all preferred of course.

Because Memorial Day still means a picnic to most of us, I wanted to post an ice cream or a semifreddo recipe of some kind, a simple one that didn't take a lot of time to make. I found a lovely recipe for a Strawberry Semifreddo and thought it would appeal to everyone. It was a snap to make and really, I was all set to make it when the latest issue of Martha Stewart's Living magazine landed in my mailbox. And with it, an even more impressive semifreddo recipe, this time for a Strawberry Pistachio Semifreddo. It was so darn pretty, a little more involved to make, but I thought it would make a wonderful Memorial Day post.  Because I loved the idea of adding some Grand Marnier (as the first recipe did...click on the link above to see how easy that semifreddo is to make), I incorporated it into the Martha Stewart recipe. I folded about 2 tablespoons Grand Marnier into the whipped cream. Turned out very nicely as you can see, and was delicious. That pistachio cream was divine. It does take an overnight (or at least a 12 hour) freeze, but all the better when you're trying to get things done in advance.

Strawberry Pistachio Semifreddo

Adapted from Martha Stewart Living, June 2013 issue

Ingredients:

1/2 cup unsalted roasted shelled pistachios

8 ounces strawberries, hulled (about 2 cups)

1/2 cup plus 3 tablespoons sugar, divided

3 large egg yolks, room temperature

1 1/2 cups cold heavy cream

2 tablespoons Grand Marnier

1/2 teaspoon vanilla extract

Method:

Line a 5 x 9 inch loaf pan with plastic wrap, leaving a 2 inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped. (Some will end up in crumbs, that's OK.) Transfer to a new bowl. Do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor. Purée until smooth and transfer to a fine sieve set over a bowl. Stir purée, pressing on solids ton extract as much liquid as possible. Discard solids.

Combine egg yolks and remaining 1/2 cup sugar in a bowl over a pot of simmering water. Beat on high speed until pale yellow and tripled in volume. Transfer bowl to larger bowl of ice water. Stir until mixture is very thick and cool, about 3 minutes.

Beat together whipping cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of the whipped cream into egg mixture, whisking until smooth, then fold remaining cream with a spatula just until incorporated. At this point, I divided the whipped cream in half and added the Grand Marnier to the half reserved for the strawberries because I wanted the pistachio cream to taste like pistachios, not Grand Marnier.

Pour 1/2 of cream mixture into strawberry puree. Gently fold together until incorporated, then pour into the prepared loaf pan and smooth the top. Fold the pistachios into remaining cream mixture and pour evenly over strawberry mixture. Smooth top. Fold plastic wrap over surface and freeze at least 12 hours. 

To serve, peel plastic off the top, invert pan onto dish and unmold, removing plastic, and cut crosswise into 3/4 inch pieces.