Monthly Archives: August 2014
It’s still August. I’m not letting summer go down without a fight. So I’m making (and eating) lots of ice cream and ignoring all those pumpkin recipes that are coming across my Pinterest feed. Calm yourselves folks! We still have a couple weeks left to savor!
So I made ice cream. And I added one of the most quintessential ingredients of summer: zucchini.
Don’t click away. I’m not a weirdo. I’m just a person that really loves ice cream and wants any excuse to eat it. And adding a vegetable means I can eat even more of it because it’s healthy, right? RIGHT?!?!
Question: Does this ice cream taste like zucchini?
Answer: Meh. Not really.
You know how baked goods made with zucchini don’t really taste like zucchini. This is kind of like that. The ice cream has a teeny bit of earthy-ness and a very subtle green hue. But I certainly wouldn’t describe it as “zucchini flavored”. Although I’m still totally down with it. Even if just for the novelty of eating and serving your guests ice cream with zucchini in it. I used one of my favorite ice cream bases to make this ice cream, so it’s totally lick-the-drips-off-your-fingers delicious, even if it does have a vegetable in it!
Zucchini-Chip Sour Cream Ice Cream
- For the Ice Cream
- 1 cup half and half
- 1/2 cup heavy cream
- 3/4 cups sugar
- 1 1/4 cups shredded zucchini
- 16 ounces full fat sour cream
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 tablespoon vodka (optional)
- 1 cup mini-chocolate chips
- Special Equipment
- Ice cream maker
- 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.
- Make the ice cream base. In a heavy bottom saucepan over medium heat, combine the half and half, heavy cream, sugar and shredded zucchini. Stir until the sugar is dissolved and small bubbles start to form around the edge of the pan. Do not let the mixture boil. Remove from the heat and stir in the sour cream, vanilla extract and salt. Cover the ice cream base with plastic wrap and refrigerate it until well chilled, at least 4 hours or up to 12 hours.
- Once chilled, pour the ice cream base into the canister of your ice cream maker. Churn until the mixture is nearly frozen and the consistency of soft serve (about 15-20 minutes). Add the mini-chocolate chips and the vodka and churn for another 1-2 minutes, or until the chocolate chips are evenly distributed.
- Transfer the ice cream to a freezer safe container and freeze until it becomes firm, about 2-3 hours. Enjoy!
Hi friends! I made you bread! Hooray for carbohydrates!
You want to know my biggest problem as of lately? I have way too much food in my house. No matter how hard I try (and no matter how delicious the food) there is no way this single gal can consume all this food! So I’m always passing it off to neighbors and friends.
Case in point: this focaccia. I gave some to my neighbors on the dock. And then – because I had an appointment the day after I baked this bread – I brought the rest to the lovely folks who work at my dentist office. Which I was worried would make me seem like a weirdo. Should you bring food to a place where it’s their job to remove food from your teeth? I don’t know. How can one be prepared to navigate all these complex social interactions and relationships?
These are the things that keep me up at night…..
But I did it anyway. Because this beautiful Blueberry-Blackberry Herbed Focaccia should not go to waste! And they loved it. Obviously.
The bread is incredibly tender and has just the right amount of fresh rosemary and thyme leaves to keep things interesting. And the smattering of fresh fruit on top adds the perfect touch of sweetness. This bread goes effortlessly from breakfast to brunch to dinner to snack time. It’s just one of those foods that goes with everything and can be enjoyed at any time of the day. And it feeds a crowd. All that equals a WIN in my book!
Recipe adapted from Sunset Magazine
Blueberry-Blackberry Herbed Focaccia
- 1 package (2 1/4 tsp.) active dry yeast
- 1 cup warm water, 90-105 degrees Fahrenheit
- 1 cup whole milk, at room temperature
- About 1/2 cup extra-virgin olive oil, divided
- 1 tablespoon kosher salt
- 3 tsp. fresh rosemary, chopped and divided
- 3 tsp. fresh thyme leaves, chopped and divided
- 6 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 tsp. sugar
- 1/2 tsp. sea salt
- Add the yeast to the bowl of your stand mixer and pour the warm water on top. Let it sit for 5-8 minutes. Then add the milk, 1/4 cup of the olive oil, the kosher salt and 2 tsp. each of the rosemary and thyme. With the dough hook attachment, start mixing on low speed and gradually add in the 6 cups of flour. Once the flour is incorporated, beat on medium speed for about 10 minutes. The dough should be smooth and elastic. If your mixer can’t handle the job (the motor on mine starting seriously struggling about half way through!), you can knead the dough by hand on a lightly floured counter top.
- Cover the dough loosely with a towel and let it rise at room temperature in the bowl of your mixer for about 1 1/4 – 1 1/2 hours. If your kitchen is chilly, find a warm spot in your house to let the dough rise. The dough should approximately double in size during this time.
- Using about 1 tablespoon of the olive oil, grease a rimmed baking sheet. I used a 10 X 15-inch pan, but the original recipe calls for using a slightly larger pan (12 X 17-inch). If you use a larger pan, your focaccia will be a bit thinner than what’s pictured in my photos above.
- Punch down the dough and transfer it to your greased baking sheet. Use your hands to push it into an even layer, pushing it all the way out to the rim. If the dough is especially springy, let it rest for about 10 minutes before continuing to stretch it out. Cover the dough loosely with a towel and let it rise for 45-60 minutes. Pre-heat your oven to 425 degrees.
- With your fingers, poke holes on the surface of the risen dough. Scatter the blueberries and the blackberries over the top of the dough, then drizzle 2 tablespoons of olive oil over the top. In a small bowl, combine the remaining herbs with the sugar, then sprinkle them evenly on top of the dough.
- Transfer the focaccia to your pre-heat oven and bake until golden, about 25-30 minutes. Remove from the oven and brush with the remaining olive oil and sprinkle with the sea salt. Allow the focaccia to cool for about 15 minutes. Then use a large, wide spatula to loosen and slide the focaccia out onto a cutting board. Slice and serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for 1-2 days.