Sunday, July 29, 2012
The presentation by Tse Wei Lim and Diana Kudajarova from Journeyman restaurant focused on ice cream. They talked a lot about the different ratio's for making ice cream, sherbet, sorbet, and gelato. They served an arrugula ice cream (and you thought beet was odd), peach ice cream, and blueberry sorbet.
In a custard based ice cream, you should have 2-11% fat, 15-30% non-fat solids, 15-23% sugar, with egg yolks comprising 7-9% of the base and the rest being liquid.
In a Philadelphia style ice cream base, there should be 7-11% fat, 24-30% non-fat solids, 16-23% sugar, the rest being liquid.
sorbet is 20-60% fruit juice or puree, 25-32% sugar, and the rest should be liquid.
The ice cream I made is a Philadelphia style, made with philly cream cheese (well, Neufchatel to be precise). I got this recipe from a Philly Cream Cheese ad in Martha Stewart's Everyday Food magazine.
1 8oz pkg cream cheese or neufchatel cheese
1 14oz can sweetened condensed milk
1/3 cup whipping cream (I didn't have any on hand so I used half plain yogurt and half milk and it turned out fine)
2 tsp lemon zest (I just zested a whole lemon)
1 1/2 cups fruit cut up bite sized (the ad used strawberries, I used cherries)
Combine the cheese, condensed milk, whipping cream/yogurt, and lemon zest in a mixer until smooth. Then add fruit and put in the fridge to cool (the colder your mix is before you put it in the ice cream maker, the better)
Churn in your ice cream maker according to directions.
The add also included chopped graham crackers, but I chose to omit them
I love carrot cake frosted with cream cheese frosting, but they're difficult to travel with because the frosting can be messy, especially when it's hot out. These bring the frosting, without the mess.
Taken from the King Arthur Flour website
Wednesday, July 11, 2012
Its that time of year again...time for lots of zucchini in the farmshare. I found this recipe on Martha Stewart's website, and I have to give it a big thumbs up! It is easy and tasty.
Preheat the oven to 400
Cut zucchini in half and scoop out the seeds
Season the cavity with salt and pepper
Dice 1 roma tomato per zucchini half
Toss with a tbsp balsamic vinegar
Chopped fresh oregano to taste
Chopped garlic clove (optional)
Fill the zucchini with tomato mixture
Bake for 20 min, until zucchini softens
Top with mozzerella and broil until cheese melts
Wednesday, July 4, 2012
Made Cherry coffee cake this morning:
1 stick butter
1 cup sugar
1 cup sour cream
... 1 1/2 cup flour
1/2 cup almond flour (or just do 2 cups flour)
1tsp baking powder
1tsp baking soda
1 tbsp lemon zest
1 tsp almond extract 1/4 cup cherry preserves
1 1/2 cup pitted fresh cherries
cream butter and sugar, add eggs and rest of wet ingredients (except cherries and preserves)
sift and gradually add dry ingredients
Stir preserves in by hand and pour into baking pan
top with pitted cherries
Optional Crumb Topping
1 stick butter
3/4 cup flour
3/4 cup oatmeal
1 cup brown sugar
Cut butter into dry ingredients until pea sized crumbs, then sprinkle on top of coffee cake
bake at 350 for half an hour