JBug's Kitchen Antics

Coconut Milk Ice Cream

Personally I think dessert is the most important course of any meal mostly because ending dinner with a sweet thing isn't something we do on an ordinary basis around here. Too much of a good thing gets blamed for expanding hips, dunlap disease (as in the stomach done lap over da' belt), and muffin top too, but it doesn't have to be that way at least not always.

For example, in addition to making something relatively healthy for our dessert Monday night, the challenge was on to produce something that our dinner guests could enjoy as well. For health reasons they're unable to eat anything with gluten, refined sugar or any dairy products which when you think about it takes most desserts right out of the equation. Just think about never being able to eat a chunk of chocolate cake, or a huge slice of apple pie, or hit the freezer for a scoop of ice cream. That would hurt, wouldn't it?

JBug's Kitchen is all about never say never so we did some research and adapted this recipe from wholefoodsmarket.com to meet the requirements. Simply a custard based ice cream made from coconut milk, eggs and vanilla, we substituted honey for the sugar and came up with this rich, creamy concoction. 

It went very well sitting on top of a glass full of sliced fresh fruit including strawberries and blackberries.  Personally I thought it needed more honey as it wasn't sweet enough, so I'd be inclined to add more to the mix next time I make it. The Big Guy had the idea of topping his serving with some fresh basil which went surprisingly well with it too. 

I think the sky's the limit with this particular concoction, so I'll be trying it again with some extra toasted coconut, or papaya, mango or pineapple too. Just remember, for the best flavor and texture, serve it slightly soft.

Coconut Milk Ice Cream (from JBug’s Kitchen adapted from wholefoodsmarket.com)

4 egg yolks or equivalent egg substitute

1/2 cup honey (more if you want a sweeter ice cream)

1 can light coconut milk (13.5 oz can)

1 can regular full fat coconut milk (13.5 oz can)

2 teaspoons vanilla

In a medium pot, whisk together egg yolks and honey. Whisk in coconut milk then heat slowly, stirring constantly until mixture thickens and coats the back of a spoon – about 10 minutes. Do not let mixture boil. Remove from heat, cool slightly and add vanilla. Transfer to a bowl and refrigerate until cold.

Process mixture in an ice cream machine according to the manufacturer’s directions, then transfer to a sealed container and freeze for 1-1/2 hours. Serve slightly softened for best texture and flavor. Note - I used all light coconut milk, but for a creamier product use 1 can of light and 1 of full fat coconut milk.

A year ago - Ginger Mint Lamb Chops and Cauliflower with Raisins and Pine nuts

Two year's ago - White Bean and Asparagus Salad

 

 

 

Lemon Meringue Ice Cream Pie

Step aside for the accolades because this is the kind of thing that makes your significant other and your dinner guests think you walk on water. Never mind because they'll think you really fussed too. Well, I'm going to let you in on a big secret, so hunker down with your morning coffee and give a listen.

I first told you all about this Lemon Meringue Ice Cream Pie way back in May of 2009 and at that time I followed the recipe religiously. A pecan crust topped with a layer of vanilla ice cream followed by tart and creamy scratch made lemon curd; topped with another layer of ice cream and some gorgeous fluffy meringue - the whole thing holds beautifully in the freezer until it hits a hot oven for its golden cap. It's impressive, incredibly delicious and palate cooling too - a perfect summer dessert.

It seemed like just the ticket for dessert on Saturday night when we had Stan and Donna over for dinner; however, our favorite local market wanted the ghastly sum of $12.99 a pound for pecans which would have made the darn pie about the most expensive thing since a krugerrand. I'm nothing if not resourceful.

Here's the re-write on the recipe and if you're in shock and awe that I'd admit to such shortcuts then you don't know me very well! Right from the get go I promised I'd be totally honest with all of you and heck, I even bragged to our guests that I'd spent a grand total of 15 minutes whipping it up, excluding freezer time!

You'd best put this one on your Labor Day Weekend menu because believe me, your popularity is going to soar. I mean really - try to imagine being loved for more than your pretty face and sparkling personality!

Tastes Like You Fussed Frozen Lemon Meringue Pie (inspired by Bon Appetit, April 2007)

1 prepared shortbread or graham cracker pie crust (I used Keebler)

1.5 quarts good quality vanilla ice cream (I used Breyers)

1 – 10.5 ounce jar prepared Lemon Curd (I used Trader Joe’s)

4 egg whites, room temperature

1/8 teaspoon cream of tartar

6 tablespoons white sugar

Soften ice cream slightly to make it easy to spread. Place half the container in the bottom of the pie crust and spread evenly. Top with entire jar of lemon curd, spreading to the edges of the crust. Return ice cream to freezer. Freeze pie for 1 hour. Remove pie from freezer and top with the rest of the carton of ice cream, piling it up to a dome in the center. Return pie to the freezer for a minimum 2 hours.

Using electric mixer and very clean bowl and beaters, beat egg whites until frothy. Beat in cream of tartar, then with mixer running, slowly add sugar about a half tablespoon at a time. Beat until meringue is very stiff. Pile onto frozen ice cream pie, making sure to spread to the crust and seal the edges. May be returned to the freezer at this point and frozen. Just before serving, using a kitchen torch, toast meringue until golden brown, or place pie in a preheated 500 F oven until meringue is golden brown. Cut pie into wedges and serve immediately. Return any remaining pie to the freezer. May be made a day or two in advance  Download Taste Like You Fussed Frozen Lemon Meringue Pie

A year ago - Mango Chutney

Clam's Casino Pizza, Frozen Yogurt and Normal

We're back to normal - kinda' sorta'. The Big Guy's back in town for a few days before he leaves on another trip and of course we're on a count down to our Oregon vacation. I'm not excited at all - not one bit. Ya right!

Dinner last night was a special request from the man of the house who's been craving clams. It's not as if he isn't going to get his fill of them in a few short weeks; however, together we put together this fabulous Clam's Casino Pizza in an attempt to satisfy his craving until we can hit the coast for a fresh batch of bivalves.

I know we've bragged about this pizza before so I'll just send you to the original post for the "how to's". It's a trifle labor intensive, but it's a tasty morsel and worth every minute it takes to prep.

As you all know, I've been exceptionally good as far as limiting calories or trying to in the past couple of days, but enough is enough. Without a spec of ice cream in the house and with an exceptionally large amount of plain yogurt in the refrigerator, not something that either of us is particularly fond of - I figured I'd best get busy and come up with something a touch more edible.

Thus, this light as air, mildly strawberry flavored frozen confection was born. Just be forewarned - it takes some time to get it together but very little effort. The liquid must be strained from the yogurt through cheesecloth which thanks to gravity and time - isn't a problem but one does has to plan in advance (a little more in advance than I did, mind you). Then a little sugar, a pint of so of strawberries, a touch of rum, a little cream and a daiquiri flavored strawberry yogurt is the result.

Here it is all soft and creamy, directly from the ice cream maker. Hey, we weren't in the mood to wait for it to firm up in the freezer but who cares. It was absolutely to die for delicious.

Here's a spoonful directly from the freezer this morning. It tastes wonderful but the texture is very hard and a touch grainy which proves we should have darn well eaten the whole kit and kaboodle last night! Actually, I think it would be about perfect after a couple of hours in the freezer, but I'll have to make another batch to find that out for sure. Give it a try and see what you think, OK?

Strawberry Daiquiri Frozen Yogurt (inspired by David Lebovitz)

5 cups plain whole milk yogurt

1/2 cup heavy cream (optional)

2/3 cup sugar

1 pint fresh strawberries

2 tablespoons light rum

Place a doubled sheet of cheesecloth into a strainer and place strainer in a bowl. Scrape yogurt into cheesecloth, gather the ends and fold over the yogurt and refrigerate for 6 hours or overnight. In blender or food processor combine hulled strawberries, sugar and rum and pulse until berries are pureed and sugar dissolves. Add strained yogurt and cream and pulse to combine well. Refrigerate for 1 hour. Freeze in your ice cream maker according to manufacturer’s directions. Serve immediately as a soft serve or freeze for 3 or 4 hours before serving. Makes approximately 1-1/2 quarts.   Download Strawberry Daiquiri Frozen Yogurt

A year ago - Stromboli Mexicana

 

 

We Scream For Ice Cream

It's all Tom's fault from Tall Clover Farm. He posted a recipe for Eggnog Ice Cream at Christmas time and pictured his fabulous ice cream machine. I was jealous - incredibly wickedly jealous in the greenest shade imaginable.

Our 747 of an inherited ice cream maker that used crushed ice and rock salt had long since served its usefulness. While it produced a pretty good gallon of frozen goods, it was so loud it made the cat run and the dog howl. I whined, I pleaded, I went on strike and then we ordered a Cuisinart Ice Cream maker. I'm officially adding it to your list of must haves in our "Just Gotta' Have It" series.

 With the advent of an incredibly easy to use and wonderful piece of kitchen equipment, making a weekly batch of ice cream has become a new ritual in JBug's kitchen. I have the expanding hips to prove it. As far as ice cream goes, the creamier the better so I usually prefer a custard base because it produces a consistently creamy result; however, I recently learned me a lesson, if you'll pardon the english. 

This Vanilla Sour Cream Ice Cream is so darn quick and easy to make it may just supersede the custard version at least for now. Notice I said may. Not incredibly sweet, very much vanilla and with a tart flavor only sour cream can bring to the party, this one needs a mere few minutes to whip up followed by a half hour in the freezer to chill before it hits the ice cream machine for a 20 minute churn. There's no eggs to worry about and no custard to cook and cool. How can it be good, you ask?

Well forget about a spoon and bring on the shovel. The sweet and tangy cheesecake like flavor is perfect on its own or fabulous with a berry pie or as shown earlier this week on Rhubarb Diddle Dumplings. Put it on your list to try now that berry season is approaching. You won't be sorry!

Oh and if you're not lucky enough to own one of the new fangled ice cream makers - well just go out and get yourself one. You're so worth it! They can be found for under $50.00 but if you're really thinking, add a second freezer bowl so you always have one in the freezer ready and willing to do it's thing. Oh and should the extravagance get you in trouble, blame it all on Tom would'ya!

Vanilla Sour Cream Ice Cream (Adapted from Gourmet)  

1 – 16 ounce container chilled sour cream

1 cup half and half

1/2 cup heavy cream

3/4 cup sugar

1/8 teaspoon salt

1 tablespoon pure vanilla extract

Place above ingredients in a blender and puree until very smooth and sugar has dissolved. Cover and chill in the freezer for 30 minutes. Freeze in ice cream maker per instructions. Transfer to an air tight container and freeze for minimum 3 hours or until firm. Makes approximately 1-1/2 quarts. Download Vanilla Sour Cream Ice Cream

I am not being compensated by Cuisinart for pushing their ice cream maker, in fact they have absolutely no clue JBug or her Kitchen even exist. I'm merely recommending this product because it's the one we purchased and I'm ga ga over the thing. Capiche?

A year ago - Deep Dish Curried Chicken Pie

Brown Sugar Ice Cream with Cayenne Spiced Walnuts

Well I warned you all didn't I? When the Big Guy's away it's a sure thing dinner for one will involve something totally useless as far as nutrition goes and since the freezer wasn't holding on to a bag of peas, ice cream was the only choice.

I admit I made this one earlier in the week in anticipation of the man of the house's departure, especially since it has everything in it that I knew he'd enjoy. If it sounds a trifle weird, don't despair. This is some kinda' wonderful ice cream.

A simple custard of whole milk, whipping cream and eggs along with brown sugar, the real deal here's about the nuts. I mean who would ever think one could add walnuts toasted with cayenne and freshly ground black pepper to ice cream of all things, but while the ice cream in its maiden form is just fine, it's quite the flavor vixen with the addition of the nuts.

Just a word of warning - the complexity of it really changes over time in the freezer. The first night the predominant spark was from the cayenne pepper which literally screamed to the taste buds. I was all ready to bring out the brandy to help with the enjoyment of the second bowlful  48 hours later but darned if the hit from the cayenne had all but disappeared. Black pepper was front and center. As for the rest of the container, I'm saving it for the Big Guy to enjoy because he really liked it! Of course the guy with the asbestos mouth would, now wouldn't he.

There's nothing subtle about this ice cream people, but for heaven's sake, don't leave out the spiced walnuts. They really make the dish. It's great on its own but would be amazing on top of a hunk of warm spicy gingerbread too.

By the way, just so you know, I used 3 whole eggs rather than 6 yolks for my version of this dish. I mean, other than making  meringue or angel food, what on earth am I going to do with 6 leftover whites because as you can tell, we're not much into egg white omelets around here. Knock yourself out if you want to use all yolks, but quite honestly I don't see much difference in end result, but then again I've never compared the two.

Brown Sugar Ice Cream with Cayenne Spiced Walnuts (adapted from Bon Appetit via epicurious.com)

The flavors of this ice cream really change over time with the cayenne heat all but disappearing after 24 hours. To enjoy the complexity of the flavors, serve as soon as possible.

1-1/2 cups whole milk

1-1/2 cups heavy cream

1 cup packed golden brown sugar

Dash salt

6 large egg yolks or 3 whole eggs

Bring milk and cream to a simmer over medium heat. Whisk sugar, egg yolks and salt in a medium bowl until well blended then gradually add warmed milk/cream to bowl, whisking constantly to temper the eggs. Return all to the pot and cook over medium low heat stirring constantly until mixture reaches 170 on a thermometer. Do not allow mixture to boil. Put through a sieve into a clean bowl and refrigerate covered until very cold (or overnight).

1 cup walnut pieces

1 tablespoon vegetable oil

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

Combine walnut pieces with oil and spices. Pour into a heavy skillet and toast over medium heat, stirring constantly until walnuts are golden brown. Remove to a sheet pan and cool.

Process cooled custard as per ice cream maker’s instructions. Add walnuts during last 5 minutes. Transfer to a container and freeze for 5 hours before serving. Download Brown Sugar Ice Cream with Cayenne Spiced Walnuts

Powerful Pucker Power

Is there anything that wakes the taste buds up quite like lemon?  Our citrus trees have once again produced healthy crops and for one, our "Improved Meyer Lemon Tree" is filled with yellow orbs of sunshine. The plus side is that it's highly unlikely we'll suffer from scurvy anytime in the future.

Of course we've been busy making good use of them - we've already got a double batch of limoncello brewing, and with the big guy away for dinner most of the week, I thought I'd take the opportunity to try some new recipes - new to me at least. My experimentation made use of a full dozen and I'm left with about 2 cups of juice to use or freeze in the next couple of days. That's on top of the two gallon bags of lemon juice cubes I have in the freezer already from making a double batch of limoncello. Not to brag, there's still at least 40 lemons left on the tree. Do we hear a cheer for another batch of booze?

By the way, Meyer Lemons are a cross between a lemon and a mandarin orange. "The fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka grocery store varieties. The pulp is a dark yellow..." As you can see from this photo, the rind of a really ripe Meyer is quite orange in color, but it does taste like lemon. Honestly ...am I making any sense?

Anyway, I digress. Mary at One Perfect Bite posted a gorgeous lemon pound cake the other day that I just had to try. To say that it has a "hint" of lemon flavor is putting it mildly because it makes use of a quarter cup of grated rind and juice and it has a lovely dense but tender crumb. It's also moist as all get out. I won't go into it because I didn't change one thing so instead I'll send you directly to her site so you can print off the recipe (see link above). It is more than worth making as is everything the talented lady posts on her blog.

While the cake would be lovely with blueberries or another fruit we all know I have a fondness for ice cream. After all, I've got to make good use of my new ice cream maker, don't I? I did some searching and found a recipe on-line for a Lemon Gelato that as luck would have it, made use of a full 3/4 cup of juice and a 1/4 cup of grated rind. Of course I made a couple of adjustments to it, enough that I feel confident the cyber police won't shut me down if I share it so here you go.

You may want to note that it's absolutely perfectly creamy and wonderful about 2 hours after it comes out of the ice cream maker and hits the freezer, but gets quite hard and a little grainy after that which is all good because it means you don't have to wait too long to have a taste. OK, I admit I've had more than two bowls!  It has some powerful pucker power, enough that you might be uncomfortable whistling Dixie after eating it, but is it rich and tasty? You betcher lemon yellow boots it is!

Lemon Gelato (adapted from Taste of Home)

1 cup milk

1 cup sugar

2 eggs plus 1 yolk, lightly beaten

1/4 cup grated lemon rind

3/4 cup fresh lemon juice

2 cups heavy whipping cream

2 tablespoons Limoncello (optional)

Combine milk and sugar in a small pot and bring to a simmer, stirring constantly. Do not allow to boil. Whisk slowly into egg yolks, and then return the mixture to the pan. Add lemon rind and cook stirring constantly over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Stir in lemon juice. Put custard mixture through a wire mesh strainer into a metal bowl and place in freezer for 15 to 20 minutes, stirring every 5 minutes or until cool. Remove from freezer, stir in whipping cream and Limoncello. Cover and refrigerate overnight. Transfer to an ice cream maker and process per manufacturers directions (mine took 17 minutes). Transfer to an air tight container and freeze for 2 hours before serving. Makes 1-1/2 quarts. Download Lemon Gelato

My oh my oh my - Cajun Shrimp & Peanut Butter Pie

Cotton isn't the old great thing to come from the south. A good feed of cajun shrimp and peanut butter pie will have you wondering what else you're missing. We took a little trip yesterday through our crowded refrigerator and this is what we came up with.

I posted these Cajun Shrimp before but it was a hot day in Tucson and turning on the oven was not an option, so I cooked them in a cast iron pan on top of the stove. This time they were done in the oven and I've got to admit there's no comparison in flavor. Oven wins hands down. I know I've repeated a few things during this month at the beach that we've had before, but this is one dish you'll be happy to have in your recipe box and use often. It is that good. Thanks to Southern Living and myrecipes.com for bringing it into our lives. To make it easier, here's the recipe. Download Cajun Shrimp

Now, as for the peanut butter pie, I've been making this little gem for years and years. It was a particular favorite of the big guy's staff during the old days in Grants Pass. It is extremely rich and creamy and a small piece goes a very long way, and for those of you who love Reese's Peanut Butter Cups, you may just have found their equal. I used a ready made chocolate crust, but oreo cookie crumbs or chocolate wafers and a food processor would make short work of creating one from scratch.Download Peanut Butter Pie I garnished the pie with chopped peanut butter cups and a drizzle of Hershey's Chocolate Sauce.

Well I've gotta run. There's a big pan of cinnamon buns in the oven and the aroma is driving us insane. Happy Friday, y'all!