• ”my
    Award Winning Recipe Blogs - BlogCatalog Blog Directory
  • myTaste.com
  • Proud member of FoodBlogs
  • Advertisements

    Maple Ice Cream with Wet Walnuts and Maple Caramel Sauce

    While we all believe that finding friends, keeping friends, nurturing those friendships is hard – well, it is, actually. Trust can be hard. Still liking those people once you get beyond the ‘isn’t it great we both like Chinese food’ phase doesn’t always happen. It can happen, though.

    There are THOSE friends – knowing you can be out of touch for months, years, and one look, one smile, one hug, one phone call, and time melts away as though the last time you saw or spoke to each other was yesterday. Those long time friendships – like The Dear One and I, knowing each other since the 6th grade – those are the people who know you the best. They knew you before you built those walls, before life tainted you, before you became jaded. Was life perfect, no? Were we perfect, no? But we truly were more innocent and perhaps that’s why those friendships are so easy and lasting.

    I am lucky enough as an adult (well, really not, much like Peter Pan I won’t grow up) to have a few friends I would throw myself on the gauntlet for … you know who you are so I’m not naming names. You know, those people you would move heaven and earth for if they asked … and move it twice as much when they don’t ask, that is usually the time they need you the most.

    The Dear One, who admittedly is reclusive, has a few of these friends. Long time – 30 year friendships. Friends who I am very grateful for, as they have taken me into their hearts as though we have known each other for that long as well. I am grateful for each and every one of them (there could be a few more gals in the mix, but hey, they’re all great!) Sadly, this week, we lost one of those dear, special men. Charlie and The Dear One bonded instantly – much time on islands, playing with birds, counting stars, drinking, talking about life, women, family, heartache, future. The Dear One would and has many times, dropped whatever he was doing for Charlie – and Charlie the same in return. It didn’t matter when the last time they saw each other was – when they were in each other’s presence, no time had gone by. Charlie’s new bride, Mona, and I became friends instantly. Charlie and Mona were married a month before The Dear One and I – little did we know, he was ill even then – we celebrated at each other’s weddings.

    Charlie’s passing has made us realize how tender life is, how precarious, how precious. How petty bullshit and slights that no one can even remember need to be put aside, and why friendship and love needs to stand in the foreground, shining like a beacon. A beacon that guides you to those who will always love you, always welcome you, always be there to catch you when you fall, always look past your perceived inadequacies. A beacon that rings out, ‘I am your safe harbor, always’. We all really need that, don’t we?

    We have celebrated Charlie’s life with friends – more than once and will continue to do so … A LOT (a lot of whiskey is usually involved).

    One of these celebrations involved dinner with two dear friends that we have spent far too little time with of late. Why? Who knows. Should it be? No. Sometimes being the first person to blink is really hard. Then no one blinks and you sit around missing that person(s) and cannot figure out how to get it back. Sometimes time just goes by and that just becomes a norm – not one anyone likes or wants but just is.

    Charlie’s passing put us in and on the same path again. It was wonderful. Giggling. Stories. Great food. Great friends. Hopefully we will not wait so long to do it again. I have missed them BIGLY. Thank you, Charlie.

    You are reading this wondering what does this have to do with Maple Ice Cream with Wet Walnuts and Caramel swirl? Well, I’ll tell ya … I needed to bring something to this wonderful dinner and I’ve been jonesing to make this ice cream. So I did and I did – and it was FAB-ulous!

    The Dear One had suggested maple ice cream, remembering trips for ice cream on Block Island, going so late in the day or evening that the only thing left was maple ice cream. I would always walk away instead of having maple ice cream. It always looked so … TAN!

    But this would be made with OUR own maple syrup, and what if I make some wet walnuts with maple syrup, and – WAIT! – What if I add a caramel swirl – OOOOHHH! A maple caramel swirl!

    The ice cream is delicious. The wet walnuts are gooey (but not too gooey) and salty. The maple caramel swirl? Well, it’s good, but I need to come up with a different way. I substituted the maple syrup for the water and it is not soft and ribbon-y, but tough and tooth breaking. Still ‘can’t eat enough’ delicious!

     

    • 1 1/2 C whole milk
    • 2 T sugar
    • 1 1/2 C heavy cream
    • 5 large egg yolks
    • 3/4 C dark maple syrup
    • 1/4 t coarse salt
    • 1/4 t vanilla extract
    • Wet Walnuts (recipe follows)
    • Maple Caramel Swirl (recipe follows)

    Warm milk and sugar in medium saucepan.

    Pour cream into a large bowl and set a mesh strainer on top.

    In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then pour the warmed egg yolk mixture back into the saucepan.

    Stir the mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you stir. Stir until the mixture thickens and coats the spatula.

    Pour the custard through the strainer and into the cream to cool.

    Add the maple syrup, salt, and vanilla, and stir over ice bath until cool. Chill the mixture thoroughly in the refrigerator – at least 3 hours.

    Freeze according to your ice cream maker’s instructions. During the last few minutes of churning, add the Wet Walnuts.

    Wet Walnuts

    • 1/2 C, plus 1 tablespoon dark maple syrup
    • 1 1/2 C walnuts, toasted and very coarsely chopped
    • 1/4 t coarse salt

    Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil.

    Stir in the walnuts and salt, and cook until the liquid comes to a full boil once more. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely before using. The nuts will still be wet and sticky when cooled.

    NOTE: This will look like WAAAAY too many to put in the ice cream, but after you have nibbled a few here and there – wait, no, actually it’s the perfect amount!

    Maple Caramel Swirl

    • 6 T Sugar
    • 1/2 C heavy cream
    • 2 T Maple Syrup

    In a clean, dry, nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When the sugar begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons maple syrup (stand back; it may splatter).

    Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.

    NOTE: When I made this caramel swirl in my Rhubarb Ice Cream with Caramel Swirl, the 2 tablespoons of maple syrup was 2 tablespoons of water. The water kept this swirl from becoming too hard – you know, too much sugar (as if!). The maple doesn’t lend much here flavor-wise, so next time it’s back to the 2 tablespoons of water and keeping my fillings.

    Now, to put it together –

    Spoon about 1/3 of the caramel mixture into whatever container you are using to freeze the ice cream in in the freezer. Then 1/3 of the ice cream mixture and repeat, ending with the ice cream. Cover and put in freezer until solid. Mine took overnight.

    Advertisements

    Dark Chocolate Strawberry Ice Cream

    Done

    And so there are strawberries. And the strawberries have strawberries. There are many gallon bags filled with strawberries in our freezer.

    How many smoothies can you make?

    I cam across this fabulous ice cream recipe on Love & Olive Oil and knew this had to be added to my ice cream insanity.

    Really creamy ice cream, chunks of strawberries and CHOCOLATE!

    • C (8 ounces) fresh strawberries, hulled
    • 3/4 C granulated sugar, divided
    • 3 ounces semi-sweet chocolate, finely chopped
    • 1 1/2 C heavy cream, divided
    • 1 C whole milk
    • 1/4 C cocoa powder
    • 1/4 t salt
    • 3 egg yolks

    Chop strawberries with 1/4 cup of sugar in a blender or food processor until coarsely chopped. You still want some strawberry chunks in the final ice cream, so don’t liquefy it. Just a few pulses should do it. Set aside.

    Ingredients

    Place finely chopped chocolate in a heat-proof bowl. Heat 1 cup of heavy cream in a saucepan until it just starts to bubble. Pour over chopped chocolate and let sit for 1 minute, then stir until smooth. Pour back into saucepan along with milk, remaining 1/2 cup sugar, cocoa powder, and salt. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just starts to steam.

    In a small bowl, whisk egg yolks. Slowly ladle in some of the warm chocolate mixture, about 1/4 cup at a time, until about half of the chocolate mixture has been incorporated and yolks are warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.

    Pour entire yolk mixture back into the saucepan and return to medium heat, stirring constantly and scraping the bottom of the pan as you do, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes (it will measure approximately 170ºF on a thermometer). Do not let it to boil. Remove from heat and stir in remaining 1/2 cup cream and chopped strawberry mixture.

    Ice bath

    Pour into a zip-top freezer bag and seal. Place in a bowl filled with ice water, and let sit for 15 to 20 minutes or until cooled to room temperature. Alternatively you can use a traditional ice water bath, with a smaller bowl nested inside a larger bowl filled with ice water. When cool, transfer to refrigerator (cover with plastic wrap if using a bowl) and chill for at least 3 hours or preferably overnight.

    When custard base is completely chilled, churn ice cream according to manufacturer’s instructions until the ice cream is the consistency of soft serve. If desired, you can stir in a few more coarsely chopped strawberries at this point if you want larger, more visible chunks. Spoon a into a freezer safe container and freeze overnight until firm.

    Coffee Madness Ice Cream

    Ready

    Now that the fear of making ice cream and my first chocolate ice cream is under my belt … and so fabUlous … I have this desire need to try more flavors, add in different flavors and textures. Who knew making ice cream could be so easy? Well, easy thanks to my Kitchen Aide Ice Cream attachment.

    After a kitchen powwow with a fellow ice cream with lots-o-stuff lover, coffee ice cream was the next flavor. But it needs chocolate! And something crunchy! Okay … brownies? Heath Bar pieces?

    OH! YES!

    The Dear One went to the store for me, list in hand, clearly saying MILK. I didn’t think I needed to be more specific … like, whole milk versus 2% milk. So into the house came 2% milk. Yucky to begin with, I wasn’t sure it would fly in the ice cream, but the thought of driving ALL the way to the store again made my head want to implode, so I went with it.

    The 2% milk made this slightly less creamy. I also think my helper let the custardy part cook a *tiny* bit too long.

    All that said, it was GONE without a problem in a couple of days. Freezer door opening, lid popping open, spoons digging in for just a spoonful.

    But, really, how can you go wrong with coffee ice cream, brownies and toffee bits? You can’t!

    • 1 1/2 C heavy cream
    • 1 1/2 C milk
    • 3 egg yolks
    • 2 whole eggs
    • 3/4 C sugar
    • 1/2 C very strong coffee
    • 1 1/2 C bite sized brownie pieces
    • 1/4 C Heath bar bits

    Combine eggs, yolks and sugar in a bowl and blend thoroughly with a whisk or electric beater for about 5 minutes. Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it, bringing to a near-boiling hot. Turn off heat. Very slowly pour in 1 cup of the hot milk mixture into the egg mixture, beating rapidly with a whisk.

    NOTE: Just as an aside, the reason for pouring a bit of the hot liquid into the eggs while whisking is so you temper the eggs. If you just poured the eggs into the hot milk, you’d have scrambled eggs!

    Once it is all beaten in, pour the egg mixture into the saucepan with the milk mixture while beating. Heat mixture under medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat.

    Pour mixture into a bowl and cover with plastic wrap placed directly on the surface of the liquid (this keeps the mixture from forming a skin). Chill overnight or until completely cool.

    Pour mixture into ice cream maker and follow machine’s directions for how long it should churn. Add the 1/2 cup of CHILLED coffee halfway through churning. Toss in the brownie bites and Heath bits during the last minute of churning. You may need to finish mixing by hand before placing the ice cream in the freezer for a couple of hours. Store in an airtight container in the freezer.

     

    Watercress Composed Salad with Citrus Dressing ~ March Daring Cooks

    Salad

    I haven’t been living in one place for a long enough period of to really concentrate on joining any cook-alongs. It’s been over 6 months with this back and forth stuff! I’m so excited t his month to not join one of The Daring Kitchen’s challenges, but TWO!

    For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.

    I’ve always made my own dressing. Probably because my mother always made her own dressing and my grandmother always made her own dressing. I will occasionally buy a dressing in a bottle, if I want a quick marinade for something, but otherwise I just find them … hmmm, ICKY! Thick and gloppy and off-tasting.

    This challenge was right up my alley!

    Many, many moons ago, Erie and I went to a Spanish restaurant in Queens (the name escapes me at the moment and perhaps she will chime in and let us know). We had the most wonderful composed salad – and I was surprised as I’m not usually a fan of composed salads.

    Since then, this is my go to company is coming, steak themed dinner, salad. It’s simple with lots of great ingredients.

    • 1 bunch watercress
    • 2 hard boiled eggs
    • 2 plum tomatoes
    • 1 can hearts of palm
    • 1 shallot
    • juice from 1/2 an orange, lime and lemon
    • 3 t extra virgin olive oil
    • 1/2 t oregano
    • s&p

    NOTE: I used plum tomatoes, use whatever tomatoes make you happy.

    Watercress

    Wash watercress thoroughly and cut off stems. Place watercress on a platter

    Quarter hard boiled eggs into wedges.  Scatter over watercress.

    If using Roma tomatoes, cut into wedges. If using other tomatoes, cut into chunks. Scatter over watercress.

    Slice hearts of palm into 1/4″ rings. Again, scatter over watercress.

    Thinly slice shallot into rings. Scatter over salad.

    Dressing salad

    In a bowl, whisk together citrus juices, oregano and s&p to taste. While whisking, stream in olive oil. When ready to serve salad, drizzle dressing over the top.

    Uncle Nicky’s Irish Cream

    Irish Cream

    They say that music hath charms to soothe the savage breast … and yes, it’s breast, not beast. I received 20 bonus points on an American History final for knowing just that!

    But, I digress …

    ’round our house, my Irish cream recipe has charms to soothe the savage Dad, or any other grumpy person that comes our way when there’s a pitcher of this around. We traditionally have this Christmas morning, but every once in a while, the boy can cajole me into making it just ‘because’. This recipe came from my Uncle Nicky, I tweaked it a tiny bit, changing whiskey to Amraretto – a mellower flavor in my opinion. But make no mistake, whether whiskey or Amaretto, this goes down VERY quickly and will soothe any bah humbug person and go to your head rather quickly!

    • 1 can sweetened condensed milk (12oz)
    • 12oz. heavy cream
    • 2 T Honey
    • 2 egg yolks
    • 6-8oz of Amaretto
    • squirt or two of chocolate syrup

    NOTE: I pour the heavy cream into the condensed milk can to make life easier. I usually go with 6 oz. We do, after all, usually drink this Christmas MORNING! You can sub in Whiskey or Bourbon if you prefer. I’ve never measured the squirt. It all depends on how chocolatey you like things. Add a squirt, blend taste, add more if that’s to your taste.

    Ingredients

    Throw everything in a blender, blend well. Chill and serve.

    NOTE: Best ice cold.

    I always use Amaretto instead of whiskey as it gives it a much more mellow flavour, but the same KICK!!!

    Torta Senza Riso

    I am so pleased to be participating in the Holiday Recipe Club (if you want to join click on the link and send in an email)! I love these blog hops. So much fun to see what everyone else is doing and cooking and baking. I particularly love that this one is no pressure. I don’t work well with deadlines. This one is simple ~ a few weeks before the holiday you’re sent a list of ingredients. You have to use 1, 2 or all 3 in your recipe. How much fun is that?

    Back to the cooking!

    Growing up, one of my favorite things to have at any holiday was my Great Grandmother’s Torta. Plain and simple – a flaky pie-like crust, spinach, rice, parmigiano, eggs, baked and fabulousness. Then my Mother throws a wrench into the works with a recipe by her friend Celeste for something very similar, that she has now tweaked, but without the rice and using ricotta.

    • 1 pie crust ~ deep dish
    • 1 – 6 oz. bag baby spinach, roughly chopped
    • 2 eggs
    • 1 16 oz ricotta
    • heaping 1/4 C parmigiano
    • 1/4 t fresh ground pepper

    NOTE: For you do-it-yourselfers out there, by all means make the pie crust. I used a Pillsbury pie crust.

    Preheat oven to 350 degrees.

    Roughly chop the spinach and saute until cooked down. Let cool and squeeze dry. If you don’t squeeze it dry, the whole thing will be too soggy and watery.

    Mix spinach, eggs, ricotta, parmigiano and pepper in a bowl.

    Pour into pie crust, smooth out top and bake for about 45 until lightly brown on top.

    This makes a wonderful lunch, light supper with a salad, or side dish.

    Top Hats

    I am very late to the Pioneer Woman bandwagon. Not sure why. I love her recipes and style of cooking. Might have to do with my general aversion to blogs for such a long time. I still find it amazing when I look at my stats each day that people actually stop by here and read my blog!

    Anywho … I was gently lulled into my affection for the Pioneer Woman.  Watching her one morning on the Food Network she made Egg in a Hole. This recipe opened the flood gates of memories for me. My Aunt used to make this for me when I was little. She called them Top Hats. It has always been one of my absolute favorite breakfasts. So comforting.

    Thank you Ree for reminding me of this childhood favorite.  This was included in The Pioneer Woman Cooks – don’t have it? Get it! There are some great recipes in here!

    Breakfast doesn’t get easier than this. Whether you call this Egg in a Hole or Top Hats or Bird’s Nests, make them! They will quickly become a favorite of your family!

    • 1 slice of your favorite kind of bread
    • 1 tablespoon butter
    • 1 egg
    • Salt and freshly ground black pepper
    • dash of tabasco (optional)

    With a biscuit cutter or the rim of a glass, cut a hole in the center of the slice of bread. This disk forms the “hat” part.

     

    Heat a skillet over medium heat and melt in the butter. When the butter is melted, place the piece of bread and the hat in the skillet. As the bread and hat begin to turn golden brown, crack the egg into the center of the hole. Salt, pepper, a dash of tabasco, if using.

     

    Cook until the egg sets a bit on the bottom, about a minute.  After the minute, flip it over with a spatula and salt and pepper the other side.

    Move the whole piece of toast and the hat around the skillet, soaking up all of the butter. Let cook until the yolk still feels soft.

    YUM! And don’t let anyone steal your hat! That’s the best part!