Monthly Archives: June 2014

  • Bourbon and Brown Sugar Ice Cream

Bourbon and Brown Sugar Ice Cream

Posted on June 23, 2014
Category:

In my opinion, nobody does ice cream like New Englanders.

Nowhere else that I’ve traveled or lived have I witnessed people as obsessed with frosty, sugary, creamy treats as the people who reside in New England. New Englanders LOVE their ice cream. But it’s not just for the taste alone. It’s a part of the culture. A ritual even.

Luckily for me, I’m hanging out at the New England seacoast right now. So consequently, I’m getting my fill of ice cream while I’m here. And all other things New Englandy. Can you say apple cider donuts and lobster rolls…..errr…..I mean lobsta’ rolls? Yeah. I’m having all of those things. In large amounts. Hey. I’m on vacation. Don’t judge me.

But enough about me and what I’m eating. Let’s talk about this Bourbon and Brown Sugar Ice Cream. Because WHOA! I can’t even deal.

Bourbon-Brown-Sugar-Ice-Cream-2

The bourbon definitely steals the show here. It’s front and center. But not in a way that’s overpowering. And the brown sugar is a key player as well. It provides a depth of flavor that regular old granulated sugar just can’t bring to the table. I can’t believe that it never occurred to me to make ice cream with brown sugar before. Things are certainly about to change from here on out.

The bourbon doesn’t just give this ice cream some wicked good flavor. It also changes the texture, making it softer than other ice creams (remember that alcohol lowers the freezing point). And that is something that I really dig about this recipe. Because I like it when my ice cream gets a little melty around the edges. It’s that middle ground between soft serve and hard ice cream that I ultimately crave. And this Bourbon and Brown Sugar Ice Cream hits the sweet spot in terms of texture. I think you’re going to love it!

Cheers,

Liz

Recipe slightly adapted from Bon Appétit

Bourbon and Brown Sugar Ice Cream

Yield: Makes about 3 cups

Bourbon and Brown Sugar Ice Cream

Ingredients

  • 1 cup whole milk
  • 3/4 cups heavy whipping cream
  • 1/2 cup brown sugar, packed
  • 1/2 tsp. vanilla extract
  • 6 egg yolks
  • 2 tablespoons granulated sugar
  • 1/8 tsp. salt
  • 2 tablespoons bourbon
  • 3 ounces dark chocolate, finely chopped

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 before you attempt to churn your ice cream.
  2. Make the ice cream base. In a heavy bottom saucepan over medium-high heat, combine the milk, heavy cream, brown sugar and vanilla extract. Bring the mixture to a low boil. It will appear slightly curdled, but that’s totally normal. Don’t worry and keep going!
  3. Meanwhile, in a separate bowl, whisk together the egg yolks, granulated sugar and salt until the egg yolks become pale yellow and slightly thickened.
  4. Temper the egg yolks by whisking about a 1/2 cup of the warm milk/cream/brown sugar mixture into the egg yolks. Then whisk the tempered egg yolks back into the saucepan with the remaining milk/cream/brown sugar mixture. Cook over medium heat, stirring constantly, until the ice cream base thickens and coats the back of a spoon, about 2-3 minutes. Remove from the heat. Strain through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pushing it all the way down so it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or up to 24 hours.
  5. Once completely chilled, pour the ice cream base into the canister of your ice cream maker along with the bourbon. Churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. Add the dark chocolate and churn for another 2-3 minutes to evenly distribute the chocolate.
  6. Transfer the ice cream to a freezer-safe container and place in your freezer. The ice cream should become firm in about 4 hours. Enjoy!
https://www.floatingkitchen.net/bourbon-and-brown-sugar-ice-cream/
  • Tomato Cobbler with Blue Cheese Biscuits
  • Tomato Cobbler with Blue Cheese Biscuits
  • Tomato Cobbler with Blue Cheese Biscuits

Tomato Cobbler with Blue Cheese Biscuits

Posted on June 16, 2014
Category:

I learned a new word this week: Junuary. It’s kind of like this: Oh hey, it’s the month of June. It should be warm and sunny and beautiful. You should be wearing flip flops and sunglasses like A BOSS. But wait. NOPE. Just kidding. Instead it’s like January. Cold and drizzly and dark and miserable! Ack. I hate Junuary. I’m in a Junuary-induced depression.

But at least in my kitchen, I can properly celebrate summer. Like with glorious tomatoes. That first taste of a locally grown tomato – after months of eating subpar grocery store tomatoes – is like heaven. I think it’s the food I get the most excited about during the summer months.

Wait. Back up. OK, I lied. Sorry. Forgive me. It’s really ice cream that gets me the most jazzed. I want to eat ALL THE ICE CREAM! Tomatoes, however, are a close second. Hmmmm….tomato ice cream? Is that totally weird? YES. Yes it is weird. Bad Liz. Bad.

But you know what isn’t weird? Tomato Cobbler. It sounds weird, right? If you’re like me, then you’re used to hearing the word cobbler and associating it with peaches and plums and all things fruity (yes, I know tomatoes are technically a fruit). But that’s all about to change. Because Joy is a genius. Mind blown.

This dish has it all. Sweet, juicy cherry tomatoes. Caramelized onions. Fresh herbs. And savory, tangy buttermilk and blue cheese biscuits. Simply divine. Perfectly satisfying. And kind of a big deal. I’m bringing summer back to Seattle in all it’s glory…..at least in my kitchen.

Cheers,

Liz

Recipe barely adapted from Joy the Baker

Tomato Cobbler with Blue Cheese Biscuits

Serves 4-6

Tomato Cobbler with Blue Cheese Biscuits

Ingredients

  • For the Biscuits
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tablespoons unsalted butter, cut into cubes and chilled
  • 3 tablespoons vegetable shortening, cut into cubes and chilled
  • 1/2 cup blue cheese crumbles
  • 3/4 cups, plus 2 tablespoons, cold buttermilk

  • For the Filling
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 large onions, sliced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 lbs cherry tomatoes
  • 1/4 cup fresh basil, roughly chopped
  • 1 tablespoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1/2 tsp. red pepper flakes

Instructions

  1. Make the biscuits. In a medium bowl combine the flour, baking powder, sugar, salt and pepper. Cut the cold butter and the shortening into the dry ingredients using your fingers, two forks or a pastry blender, until the mixture resembles course crumbs. Stir in the blue cheese crumbles. Create a small well in the center of the flour mixture. Add 3/4 cups of the buttermilk and then quickly incorporate it into the flour mixture using a fork until a loose dough balls forms. Turn the dough out onto a lightly floured work surface and knead it about 10 times. Form the dough into a disk, wrap it in plastic wrap and refrigerate it until the filling is assembled.
  2. Make the tomato filling. Pre-heat your oven to 375 degrees. Heat the olive oil and the butter in a large non-stick sauté pan over medium heat. Add the sliced onions, salt and pepper. Cook the onions, stirring occasionally, until they are very soft and browned, about 18-20 minutes. Add the garlic and cook for an additional minute. Remove the pan from the heat and stir in the balsamic vinegar, cherry tomatoes, basil, thyme, flour and red pepper flakes. Pour the tomato filling into a square baking dish (I used a 9 X 9 inch dish) and bake in your pre-heated oven for 25 minutes.
  3. When the 25 minutes is almost up, remove the biscuit dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 1-inch thickness. Using a floured 2-inch biscuit cutter or a drinking glass, cut out biscuits. Re-shape/re-roll the scraps and continue cutting out biscuits until the dough is used up.
  4. Remove the tomato filling from the oven and carefully arrange the biscuits on top, leaving a small amount of space in between each one. I was able to fit 9 biscuits atop the tomato filling. This left me with a couple extra biscuits, which I simply placed on a parchment paper lined baking sheet and cooked off. The recipe also suggests freezing the uncooked biscuits and baking them at a later date, but I have not tried this.
  5. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Transfer the tomato filling with the biscuits back to your pre-heated oven and bake for an additional 18-20 minutes. The biscuits should be lightly browned and cooked through and the tomato filling should be bubbling. Remove from the oven and allow the Tomato Cobbler to rest for 10-15 minutes before serving. Serve warm.
  6. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
https://www.floatingkitchen.net/tomato-cobbler-with-blue-cheese-biscuits/

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