Peach and Berry Croustades

 Last nights dinner an utter disaster, make up cooking time and words can not describe the goodness featured before you - just yum!

Freshly picked Desert Peaches with three sugars - cane, maple and coconut.
From our garden - desert peaches, black raspberries and boysenberries

 Hot out of the oven and the spillage has turned into a caramelized crunch surprise.

 mmmm looking forward to giving this recipe a try in a week when are apricots are ready!

Peach and Berry Croustades

by Shelly Register
adapted 

  

        2 sticks (1/2 pound) cold unsalted butter, cut into tablespoons

        1 3/4 cups all-purpose flour

        1/2 teaspoon salt

        1/4 cup cold water

        4 large peaches—halved, pitted and sliced 1/4 inch thick ( I used more)

        1/8 cup cane sugar

        1/8 cup coconut sugar

        1/4 cup maple sugar

        2 tablespoons cornstarch (due to the juiciness of my peaches I added 1T more)

        pinch cinnamon

        Salt

        1/2 cup raspberries

        1/2 cup bosenberries

        All-purpose flour, for dusting

        4 tablespoons unsalted butter, cut into 6 pieces

        any sugar for topping ( I used course sugar)

        Confectioners' sugar, for dusting

1. In a food processor, pulse the butter with the flour and salt until it resembles coarse meal.
2. Add the water and pulse just until a dough forms.
3. Divide the dough into 6 pieces and flatten each into a disk.
4. Wrap in plastic and refrigerate for 30 minutes.
5. Preheat the oven to 375°.
6. Line 2 baking sheets with parchment paper and spray with cooking spray.
7. In a medium bowl, toss the peaches with 1/2 cup of the sugars, the cornstarch and cinnamon; add a pinch of salt.
8. Fold in the berries.
9. On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.
10. Transfer 3 to each baking sheet.
11. Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim.
12. Top the fruit with a piece of butter and refrigerate for 30 minutes.
13. Sprinkle the crusts course sugar.
14. Bake the croustades for about 50 minutes, or until the crusts are golden, rotating the baking sheets halfway through baking.
15. Transfer to racks to cool for 20 minutes.
16. Dust with confectioners' sugar and serve.

Mint and Chip Ice Cream eggless

Happy Star Wars Day!
May the Fourth be with you...

"Waa Waa You never make the flavors I want", ring in my ears again!  OK!  since discovering the eggless recipe ice cream is a snap, "What do you want?"  "Mint and Chip like you made for my birthday."  Fine, whipped it up and in walks another one..."Waa Waa, You never make the flavors I want...Cherry Garcia!"

I found the secret to making mint ice cream is Do Not Cook the Mint in the cream base.  Cooking the mint causes an overwhelming mint flavor like toothpaste mint.  Allow the mint to seep like fine tea.

Years ago, I eagerly started my garden planting herbs, no one told me only plant mint in pots or it will take over everything.  Today, we pull mountains of mint every month - peppermint, spearmint,...I promised myself to start making my own tea so what better flavor? 

Mint and Chip Ice Cream 

sans eggs
{note if you prefer a richer ice cream reduce milk and increase cream}

2 cups whole milk 

1/2 cup  cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

2 cups fresh mint

chocolate – chips or broken pieces add to suit your taste a lot or a little

1. Mix milk and cream together
2. Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
3. Cook until mixture begins to steam
4. In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
5.  Add cornstarch mixture to pot
6. Cook, stirring, until it starts to thicken and barely reaches a boil
7. Stir in vanilla extract
8. Remove from heat
9. Cool mixture slightly
10. Blend careful since most blenders can not handle hot liquid
11. or
12. If mixture has lumps, strain it into a bowl
13. Add mint
14. Cover and refrigerate after an hour
15. Remove mint after 2 hours
16. Return to refrigerator until cold
17. Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
18. Option one melt chocolate // option two leave chocolate as is
19. Pour into an ice cream machine and freeze according to the manufacturer’s instructions
20.  Right before ice cream is done for option one using a fork flick chocolate on to churning ice cream for option two throw chocolate in
21. Enjoy

Yield: 1 generous pint.

Egg less Coffee Ice Cream

I really do not like eggs, so I decided after days, weeks, months of begging for ice cream to find an egg less recipe.  Lo and Behold, a recipe by Mark Bittman via the New York Times caught my eye.   The harshest critic in the house gave rave reviews to this recipe and I am so so happy because it is so easy.  Although the recipe states you can use lowfat milk and half and half, I stuck with regular milk and cream.  By the way, the ice cream stays soft in the freeze akin to soft serve.

I am a gadget freak and one of my newest and favorite is the "Stir Chef".  It stirs so I don't have to!  Mixed reviews on Amazon but, I love it.

Egg-less Coffee Ice Cream

by Mark Bittman
adapted

2 cups whole milk 

1/2 cup  cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

coffee to taste - freshly ground

1. Mix milk and cream together
2. Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
3. Cook until mixture begins to steam
4. In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
5.  Add cornstarch mixture to pot
6. Cook, stirring, until it starts to thicken and barely reaches a boil
7. Stir in vanilla extract and freshly ground coffee [I used Trader Joe's French Roast]
8. If mixture has lumps, strain it into a bowl
9. Cover and chill until cool, a couple of hours
10. Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
11. Pour into an ice cream machine and freeze according to the manufacturer’s instructions

Yield: 1 generous pint.

Blood Orange Sorbet

About five or six years ago I planted a blood orange tree and we have waited and waited and waited for a bud and nothing so finally I had enough and last year I threaten the tree with removal.  My youngest laughed at me.  Lo and behold this year we have buds and fruit! Who says talking to your plants is a load of butter spread?  So, I am happy my youngest amazed and the tree gave me the finger by only fruiting on one side - so bizarre but I will take what I can get.
My oranges will not be ready until December; however, I found some at Trader Joes and decided to give sorbet a whirl in anticipation of my crop.

 visit my garden blog for tips on growing blood oranges

Blood Orange Sorbet

sorbet base from

The Ciao Bella Book of Gelato & Sorbetto

Simple Syrup
makes 1 1/3 cups

1 cup of filtered water
1 cup sugar


~Combine water and sugar in medium saucepan
~ heat on medium high heat
~ whisk and bring to a boil
~ reduce heat to medium
~ continue to whisk and simmer 4 minutes until sugar is dissolved
~ remove from heat and cool
~ place in a Pyrex and refrigerate at least 1 hour

1 cup blood orange juice [adjust to your taste]
1 recipe of simple syrup
1T key lime zest
splash of vodka

~ blend all ingredients together
~ make according to ice cream makers instructions
 

S'More Bon Bon

Executive Pastry Chef Ben Roche at Moto in Chicago creates the most amazing S’More Bombs.  So of course when I got my hands on his recipe, I had to give them a try the amateur way … without all of the necessary tools (I hang my head in shame considering my kitchen is overflowing with gadgets but not one sphere ice cube tray, ugh).  Time to pull out my brand spanking new Vitamixer, love it!  Everyone thought these were the bomb!  Even though they were wickless.  Next time suggestions from the peanut gallery – add some toasted marshmallow either under the chocolate (ha, that should make the chocolate stick better) or on the outside of the chocolate

I scooped my spheres or I should say oblongs.  You must use a Vitamixer and because the graham cracker emulsifies with the milk and becomes one.  The flavor is cool graham cracker richness.

 

Then attempted to dip in chocolate (fail)  I must seek out cocoa butter – but where?  Google and you will get 100’s of hits for lotion.  I need to call local health food stores.

S’More Bon Bons

Inspired by Ben Roche

His recipe follows

 

Graham Cracker Frozen Ice Milk

30 Servings

1 packs (120g) graham crackers

1 1/2 cups (350 ml) whole milk

1 T (15 g) dark brown sugar

salt

~ place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ make in ice cream maker according to manufacture

~ freeze overnight.

~ scoop out into rounds and place on parchment paper

~place back into freezer several hours or overnight

and here is where it went wrong for me…

the chocolate dip so read below

S'MORE BOMBS

From Food Arts Magazine

Ben Roche

50 Servings

Graham cracker puree:

2 packs (240g) graham crackers

3 cups (700 ml) whole milk

2 T (30 g) dark brown sugar

salt

~  place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look.  Freeze overnight.

~  remove frozen graham spheres from trays.

~  reserve in freezer.

Chocolate Covering:

6 1/2 T (100 g) cocoa butter

17 1/2 oz (500 g) dark chocolate

~  heat cocoa butter and chocolate together in your microwave to approximately 100 degrees F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)

~  press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.

~ dip in chocolate coating.  Tap each ball a few times to remover chocolate and get a thinner and crisper chocolate shell.

~  place on a plate or try lined with plastic or a non-stick baking mat.

~ remover skewer when chocolate has set. (a few seconds).  Make sure to leave a hole for the 'wick.'

~ reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid

back into a liquid state. 

Marshmallow "wicks:"

12 Dried cellophane noodles (thicker varieties work best)

~  heat oil in medium saucepan over medium low heat to 350-400 degrees. 

 ~  deep fry cellophane noodles until the pull and crisp up (about 10 seconds); remover from oil.

~ set on paper towels to drain and dry.

~ break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.

Assembly:

~ insert wick in ball.

~ plate a single ball on each plate

~ light the wick; once it burns out eat the bomb and wick all in one bite!

Oatmeal Snicker-doodle

Part two of our the treats we shared with our firehouse.  My favorite cookies! Snicker-doodles with the addition of another grain oatmeal.  Yum!!! Soft and crunchy cinnamon and oatmeal perfection!

 Oatmeal Snicker-doodles

from Maida Heatter

Book of Great Cookies

adapted

2 cups sifted all purpose flour

1t baking soda

1/2t sea salt

2t cinnamon

2 sticks of unsalted butter room temperature

1 1/2t vanilla extract

¾ cup granulated sugar

¾ cup light brown sugar, firmly packed

2 large eggs room temperature

1 ½ cups old fashioned or quick-cooking oatmeal

~ sift together the flour, baking soda, salt and cinnamon set aside

~ in your mixer cream butter and add vanilla and both sugars beat the heck out of it

~ add eggs one at a time to the butter mixture and beat well

~ on low speed gradually add the sifted dry ingredients

~ scrap down sides and mix until just mixed

~ stir in oatmeal

~ put in refrigerator for half an hour

~ preheat oven 375 degrees

~ make topping (2T granulated sugar and 2t cinnamon)

~ line baking sheet with parchment paper

~ scoop out cookie dough using a small scooper

~ either press and sprinkle with topping or roll in topping and press

~ bake until browned all over 7 to 12 minutes

~ cool on cookie sheet 5 minutes and then on wire rack

Thin and Crispy Chocolate Chip Cookies

The other night we decided to stay up late and watch Duff Goldman's new show on Food TV, Sugar High featuring Los Angeles eateries, yum!  We could not wait to make the chocolate chip cookies from Auntie Em's Kitchen after all Terri Wahl said it too some time to perfect the recipe and the description sounded like cookie heaven.  Three and a half cubes of butter put me off a bit but I forged ahead.

The critics:

The biggest finicky eater, “too much sugar”

The oldest of the youngsters “ I liked how thin the cookies was and the cookie taste”

The middle finicky eater, “ yummmmy, I loved them!”

And the pickiest finickiest wee finicky eater, “they were good.  I am just use to your normal cookies…can you make them today?”

Me, I am not thrilled with all of the butter and sugar; although, cookies, desserts and so on are an indulgents so… Also for some reason they taste a bit eggy to me and you know I hate eggs. 

 

Update 24 hours later…

Yesterday, I only made about 12 cookies and left the rest in the freezer wrapped in wax paper.  Today the cookies I baked had a more defined caramel flavor (not over sugar taste of yesterday) and more chew, much better to me.

******************* UPDATE ******************

The cookies held up wonderfully in the freezer.  For weeks, I took out a few and baked them.  The kids loved hot fresh cookies.

lots and lots of butter - not to mention tons of sugar

water and vanilla

equals a very loose dough

after and hour in the refrigerator I was able to form balls

all wrapped up and ready for the freezer

as one ages their eyes go and the little print on my toaster oven doesn't help so broil looked like bake... oh my Mickey burnt to a crisp

Thin and Crispy Chocolate Chip Cookies

from Terri Wahl, Auntie Em's Kitchen

Duff Goldman - Sugar High

adapted

2 cups packed light brown sugar

1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

3 large eggs room temperature

1 tablespoon vanilla bean paste

1/3 cup water room temperature

2 1/4 cups white flour

1 1/2 teaspoons sea salt

3/4 teaspoon baking soda

1 pound dark chocolate or chocolate chips

~ in a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes

~ add the eggs one at a time until well incorporated

~ mix in 1/3 cup of water and the vanilla

~  in a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. ~ mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces

~ put dough into refrigerator for 1 to 2 hours

~ scoop out the dough and either onto the parchment lined cookie sheet or put each scoop onto a strip of wax paper and roll to cover and freeze for an hour-(24 hours for better cookies – you can transfer the cookie dough balls to a freezer zip lock bag and use as needed)

~ preheat the oven to 375 degrees F. Line cookie sheets with paper

~  the cookies will spread, so limit 4 cookies on you first sheet to see just how many will fit and adjust other sheets (I baked 4 cookies per sheet in my toaster oven)

~ smush/flatten cookie onto cookie sheet

~ bake until golden brown, mine took 7 minutes the original recipe calls for 15 to 20 minutes and  rotating the trays halfway through

~ remove from the oven and cool

~ remove the cookies with a flat spatula to prevent breaking

~ place on a paper towel (removes a bit of oil)

roasted marshmallow ice cream - s'more ice cream sandwich

Summer is coming to a close...eighteen days till school starts, hee hee hee!  Ah, the sweet smell of backpacks, freshly sharpened pencils and new tennis shoes.  

They cry, "I want s'more summer vacation".  I reply, "s'mores you want s'mores?"  I just happen to see a fabulous s'more pop on the blog 52 Kitchen Adventures but, for you I will concoct an ice cream sandwich with roasted marshmallow ice cream and chocolate covered graham crackers. 

The smell wafting through the house wakes them up.  “mmmm smells like cotton candy.”

The youngest taste tester comments, “yum I want more.  I taste the marshmallow and a bit of caramel in the burned pieces”.

As we are spreading the chocolate on the graham crackers my youngest says to me, “you know I don’t like graham crackers”.

My gelato maker some how blending all of the burned bits into the ice cream so it is smooth with tiny flavor bursts of toasted marshmallow.

S’more Ice Cream Sandwich

Ice Cream
10 ounces marshmallow fluff more or less depending on your preference
1 cup whole milk
1 cup 1% milk
1 cup heavy cream
4 egg yolks
¼ cup sugar
1t vanilla

~ spread marshmallow fluff on foil covered baking sheet and toast until brown
~ in a heavy bottom sauce pan combine milks, cream and toasted marshmallow fluff
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ remove from heat and add vanillia
~ cool and place in refrigerator at least 4 hours or overnight
~ pour into ice cream maker and freeze according to ice cream makers instructions

Chocolate Covered Graham Crackers

from Paula Deen

adapted

4 ounces white chocolate chips

4 ounces semisweet chocolate chips

3T heavy cream

1T 1% milk

graham crackers

~ place chips and cream in a microwave safe bowl

~ heat in microwave at 50% power for 20 seconds

~ stir and heat again at 50% power another 20 seconds

~  my microwave is a wimp so I had to repeat another 20 seconds at 50% power followed by 10 seconds.  Microwave will vary.

~ remove from microwave stir and add milk

~ break graham cracker in half and dip one side of half in chocolate

~ take the other half and sandwich the chocolate side and slide to coat other half

~ set on baking sheet

~ repeat until you have desired amount

~ place in freeze until ready to use

 

assembly

~ remove graham crackers from freeze

~ place a good size dollop of ice cream on one side and top with other side

~ eat and enjoy

Apple Turnovers

As I was making this time consuming delight, I thought to myself  Trader Joe's puff pastry would be the fast and easy way.  However, I must learn pastry so I trudged on.  The final verdict, very tasty - needed more sugar on top - too much dough in the corners, so I adjusted the recipe.  We did like the apple juices as the wash.  It gave a tang to the crust and I hate eggs so, when ever I can I avoid and replace.  They all requested this fine recipe again.

 Apple Turnover
from Rose Levy Beranbaum
The Pie and Pastry Bible
adapted

Pastry for a two-crust 9-inch pie

 14 tablespoons unsalted butter, cold

2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour

1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)

5 to 7 tablespoons ice water

1 tablespoon cider vinegar Optional

1/4 teaspoon baking powder (if not using, double the salt)

preparation

~ divide the butter into two parts, about two thirds to one third:

~ 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)

~ cut the butter into 3/4-inch cubes

~ wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze  the smaller for at least 30 minutes

~ place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.

Food processor method:

~ place the flour mixture in a food processor with the metal blade and process for a few seconds to combine

~ set the bag aside

~ add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal

~ add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)

~ add the lowest amount of the ice water and the vinegar and pulse 6 times

 ~ pinch a small amount of the mixture together between your fingers

~ if it does not hold together, add half the remaining water and pulse 3 times

 ~ try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it

~ the mixture will be in particles and will not hold together without being pinched.

~spoon the mixture into the plastic bag

~ holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled

~ wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight

Store:

Refrigerated, up to 2 days; frozen, up to 3 months.

Apple Turnover

14 oz organic apples - cored, peeled and cut into bit size pieces

¼ cup (50 grams) sugar

1 ¾ t non-modified gmo free cornstarch

1t lemon zest

2t fresh squeezed lemon juice

1t ground cinnamon

pinch of sea salt

1 T unsalted butter

½ t vanilla extract

Muscovado sugar

~ in a large bowl, combine the apples, lemon zest, lemon juice, sugar, cinnamon and salt and toss to mix

~ allow the mixture to sit for at least 30 minutes and up to 3 hours

~ transfer the fruit to a colander suspended over a microwave safe bowl to catch the liquid

~ add the butter to the bowl with the liquid and microwave 2 minutes on high heat

~ cool 10 minutes

~ add vanilla extract to cooled liquid

~ toss the fruit with the cornstarch

~ pour the liquid over the apples and toss

~ divide the dough into 10 equal pieces (50 grams each)

~ flour your surface and the top of dough

~ roll our each piece 1/8 inch 

~ cut into a circle ( my triangles had too much dough on the corners)

~ place apple pieces in the middle of circle (do not discard excess liquid)

~ seal boarder with your finger or pastry wheel

~ place turnovers on a parchment lined baking sheet

~ refrigerate  1 hour or freeze 30 minutes

~ preheat oven with baking stone 20 minutes before baking 

~ oven rack on lowest position

~ brush turnovers with excess apple liquid

~ sprinkle with sugar

~ cut steam vent on top of each turnover

~ bake 20 to 30 minutes

~ eat warm

for full pie dough method see epicurious

from our garden: apples

 

Bubble Gum Gelato ~~ Bubble Gum Ice Cream

 

Summer Serendipity 

When we venture to Baskin Robbins my youngest always orders bubblegum ice cream.  I have to admit in my younger days I did the same.  The perfect double treat that lasts way beyond the creamy ice cream.  Since we are now make our own gelato, sorbet and ice cream the little birds chirped, "bubblegum ice cream...bubblegum ice cream."  Ok, ok but I need to develop a new recipe since the recipe I tried last year was an utter failure and huge mess.  That recipe calls for you to melt the gum into the base.  What a huge mess!  First I needed bubble gum extract which is not something you find in your local grocery store, lucky for them we happened upon Surfas Inc., restaurant supply and gourmet food store, on our trip to Los Angeles. Where I found bubble gum extract.  I dragged my husband around the store for over an hour and he kindly put his business card in the drawing for a vitmix blender, I am eagerly awaiting their call ;-)

cream base and gum

the extract is bright pink, but the color was lost and I did not want to add food coloring

a natural option beet juice

gummmmmmmm yummmmmmmm

Bubble Gum Gelato

base from Ciao Bella Book of Gelato & Sorbetto

recipe from me

2 cups organic whole milk
1 cup organic heavy cream
4 large organic egg yolks
2/3 cup sugar
2 1/2t bubble gum extract
glorious gum I used 5 boxes of Chicklets and 5 double bubble pieces cut into smaller pieces as pictured above

~ in a heavy bottom sauce pan combine milk and cream
~ place over medium-low heat
~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form
~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth
~ add sugar to yolks and whisk until thick and pale
~ IMPORTANT PART
~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs
~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups
~ pour egg mixture into remaining milk/cream mixture in pan
~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)
~ pour mixture through a fine mesh strainer back into pyrex
~ add 2 /2 t bubble gum extract
~ cool and place in refrigerator at least 4 hours or overnight
~ place in ice cream maker and freeze according to manufactures directions
~ 2 minutes before end of ice cream cycle add chopped gum

Everyone loved it even my most finicky husband!

 

Fresh Apricot Gelato

Finally catching up...  I made this gelato in the beginning of June when we had fresh apricots.  Now the tree is bare due to the fierce winds the tree endured all spring.  We are sad since usually our tree runeths over and we eat them, dry them and bake with them.  Sadly we just ate and made frozen treats with them this year.  We have next year to look forward too. 

oh those wonderful apricots

blended smooth

 
mmmm gelato....

 

Apricot Gelato

base from Ciao Bella Book of Gelato & Sorbetto

 

base

2 cups organic whole milk

1 cup organic heavy cream

4 large organic egg yolks

2/3 cup sugar

~ in a heavy bottom sauce pan combine milk and cream

~ place over medium-low heat

~ stir occasionally until temperature reaches 170 degrees  and tiny bubbles start to form

~ meanwhile put egg yolks in a round medium size pyrex and whisk until smooth

~ add sugar to yolks and whisk until thick and pale

~ IMPORTANT PART

~ temper your egg yolks by taking about 1/2 cup of hot milk/cream mixture and slowly pour into yolks while whisking yolks...keep it moving or you will end up with scrambled eggs

~ continue adding about 1/2 cup at a time slowly until you have added about 1 1/2 to 2 cups

~ pour egg mixture into remaining milk/cream mixture in pan

~ cook over low heat stirring frequently until mixture reaches 185 degrees (do not boil)

~ pour mixture through a fine mesh strainer back into pyrex

~ cool and place in refrigerator at least 4 hours or overnight

Apricot Gelato

enough apricots to fill your blender

1 recipe of base

~ puree apricots in blender

~ add base and blend together

~ cool mixture in refrigerator about an hour

~ add to ice cream maker and make according to instructions

flavors to enhance apricots: rosemary, honey, vanilla, cinnamon, cardamom, tarragon and ginger

Apple Pie

 

Since my apple tree is bursting with apples, I finally took the plunge and made apple pie.  What fun and so easy!  I am expanding my apple appreciation and making turnovers today.  I am just wondering...if the apples are in a pie form do they count towards the 80% of diet from fruit and vegetables?  Because we are working hard to achieve that goal with a bit of wiggle room.  Martha Stewart provided the recipe; however, as you can see the pictures are all mine.  Ah I strive for such perfection...not really...don't have the time.

coarse crumb

super stupendous apples

the most awesome apple peeler from Bed Bath and Beyond

oven ready... bit too much wash, oh well

da da!!! not the most beautiful pie but I can attest to the greatness of it

Classic Apple Pie

from Martha Stewart

Baking Handbook

adapted

Pate Brisee

2 1/2 cups all-purpose flour

1  teaspoons salt

2 sticks// 1 cup unsalted butter, cut into small pieces

1/4 cup ice water

Directions

~ place flour and salt in a food processor; process to combine

~ add butter, and process until mixture resembles coarse meal, about 10 seconds

~  with machine running add ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together

~ do not process for more than 30 seconds.

~ test dough by squeezing a small amount together; if it is still crumbly, add a bit more water

~ turn dough out onto a piece of plastic wrap

~ press into a flattened circle, and wrap in the plastic

~ refrigerate for at least 1 hour before using

3 tablespoons all-purpose flour, plus more for work surface

Classic Apple Pie

1 Pate Brisee

1 large egg yolk

1 tablespoon heavy cream

3 pounds assorted apples, such as Macoun, Granny Smith, cortland, Jonagold, or empire, peeled, cored, and cut into 1/4-inch-thick slices

2 tablespoons freshly squeezed lemon juice

1/4 cup granulated sugar

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon sea salt

1 tablespoon unsalted butter, cut into small pieces

Sanding sugar, for sprinkling

~ on a lightly floured work surface, roll out one pate brisee disc into a 13-inch round about 1/8 inch thick

~ fit dough into a 9-inch pie plate

 ~ with a sharp paring knife, trim dough flush with the rim

~ roll out remaining 2 discs of pate brisee to about 1/8 inch thick

~ place on a parchment-lined baking sheet, and chill until firm, at least 30 minutes

~ preheat oven to 400 degrees

~ in a small bowl, whisk together egg yolk and heavy cream; set aside

~ in a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, ~ nutmeg, and salt

~ remove pie shell from refrigerator and fill with apple mixture

~ dot with butter

~ brush the rim with egg wash

~ place second piece of dough on top and gently press over the apples

~ gently press the top and bottom together

~ using kitchen scissors , trim the top piece of dough to a 1-inch overhang all around

~ tuck dough under and crimp edge as desired

~ brush the top and pie edge with the reserved egg wash, and sprinkle generously with sanding sugar
~ cut three vents into top 

~ freeze or refrigerate until firm, at least 30 minutes

~ place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes.

~ reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes

 ~ if the crust begins to get too dark, drape a piece of aluminum foil over the top

~ transfer to a wire rack to cool

while baking sit back and watch the movie Waitress

and

devise unique pies to thrill your audience