Monthly Archives: August 2013

  • Roasted Beet and Plum Salad

Roasted Beet and Plum Salad

Posted on August 28, 2013

I always buy way too much produce at the farmers market. Seriously. It’s a problem. You’d think I was coming home to feed a family of six.

But no. Just me. And a big pile of fruits and vegetables.

I realize that there are worse problems to have in life.

But if there is one good thing that has come out of my irresponsible shopping behaviors, it’s that I am constantly trying out new combinations for salads. Because tossing whatever is left at the end of the week into a big bowl is the best way I know how to clean out my refrigerator.

Roasted Beet and Plum Salad | www.floatingkitchen.net

And that is exactly how this Roasted Beet and Plum Salad came into my life. A happy accident of sorts.

Earthy beets and sweet, juicy plums go so well together. Especially with a sprinkle of tangy cheese, crunchy walnuts and fresh basil leaves. This salad is somewhat sturdy, kind of like the salads you might find yourself craving during the Fall. But it still has a refreshing quality that is the essence of Summer. I like to think of it as a “transition” salad. Perfect for now. And perfect for a little bit later in the year, too.

This would be a great recipe to try out for Labor Day weekend!

Cheers,

Liz

Roasted Beet and Plum Salad

Serves about 4

Roasted Beet and Plum Salad

Ingredients

  • 4 large beets, greens trimmed and discarded
  • 1/3 cup walnuts
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 plums, pitted and sliced into wedges
  • 2 tablespoons basil, roughly chopped
  • 1/4 cup goat cheese, crumbled

Instructions

  1. Cook the beets. Pre-heat your oven to 425 degrees. Wash the beets and wrap them in aluminum foil. Place them in your pre-heated oven and roast for 60-75 minutes, or until they are tender and you can easily pierce them with a knife. Set aside to cool slight. Once they are cool enough to handle, peel the beets. You should be able to rub/peel the skins off with your fingers, but a small pairing knife can also be helpful. Slice the beets into wedges.
  2. In a small dry skillet over medium heat, lightly toast the walnuts until they are just starting to become fragrant, about 2 minutes. Remove from the heat and set aside to cool.
  3. In a medium bowl, whisk together the vinegar, olive oil, salt and pepper. Add the sliced beets and plums, tossing gently to combine. Transfer to a serving platter and garnish with basil, cheese and the toasted walnuts. Serve immediately.
  4. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
https://www.floatingkitchen.net/roasted-beet-and-plum-salad/
  • Chocolate Stout Ice Cream

Chocolate Stout Ice Cream

Posted on August 26, 2013
Category:

You could call this “chocolate therapy”. Or you could call it “boy bait”. But I think it’s a little bit of both. Get ready for some chocolate ice cream with beer! Hooray!

Beer and chocolate are some of my favorite things. So why not put them together into one creamy, rich and indulgent ice cream? Right? The idea is pure genius. So let’s all take a moment to thank Jackie (aka The Beeroness) for teaching us how to combine food and beer in magical ways. She is my hero.

Chocolate Stout Ice Cream | www.floatingkitchen.net

One of the best things about this ice cream is that you can actually taste the beer in it. It’s not overpowering, but it’s there. And I wasn’t joking when I called this Chocolate Stout Ice Cream “boy bait”. I served this to three boys (errr…men?) and they all happily cleaned their bowls. Guys are just suckers for beer.

I used a chocolate stout in this recipe, to make it even more chocolately. But any stout (or porter) would work well here. Just make sure to use something that you like to drink, because you only need 1 cup for the recipe. So you’ll have to think of something clever to do with all the leftover beer. Hint: drink it!

Cheers,

Liz

Recipe barely adapted from The Beeroness

Chocolate Stout Ice Cream

Yield: Makes about 1 quart

Chocolate Stout Ice Cream

Ingredients

  • For the Ice Cream
  • 2 cups whole milk
  • 1 1/2 cups chopped dark chocolate
  • 1 2/3 cups sugar
  • 1 cup stout beer
  • 1 cup heavy cream
  • 4 egg yolks
  • 1/4 tsp. paprika

  • For Topping
  • Chopped dark chocolate
  • Sea salt

Instructions

  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours.
  2. In a medium saucepan, warm the milk over medium-high heat. Once it’s hot, turn off the heat and add the chocolate. Stir until the chocolate is fully melted. Set aside.
  3. In a large, heavy-bottomed saucepan whisk together the sugar, beer, heavy cream, egg yolks and paprika until well combined. Then slowly whisk in the warm melted chocolate mixture. Place the saucepan over medium-high heat and cook for 5-8 minutes, stirring with a wooden spoon, until the mixture starts to thicken. Remove from the heat.
  4. Transfer the ice cream base to a clean bowl. Cover with plastic wrap, pressing the plastic wrap directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate until well chilled, at least 6 hours or up to 12 hours.
  5. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is the consistency of soft serve ice cream, about 15-20 minutes. Transfer the ice cream to a freezer safe container and freeze until it becomes firm, about 2-3 hours.
  6. To serve, scoop the ice cream into bowls or onto ice cream cones. Top with some chopped chocolate and a pinch of sea salt. Enjoy!
https://www.floatingkitchen.net/chocolate-stout-ice-cream/

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