JBug's Kitchen Antics

Apple Bars with Brown Sugar Ice Cream

Now fess up. Bet you were wondering when I was going to post a sweet treat for the week now weren't you. 

We've been busy the last couple of days installing all those cedar shakes I stained last fall. The good news is we're almost done. The bad news is by almost done I mean we're almost done installing all the shakes I had stained. There's still 3 sides of the house left to do and I'm beginning to wonder if we'll ever get finished. Are you laughing yet?

Anyway since we're expending all this energy I figured the least I could do was make something decadent to have with our afternoon tea break. I combined 2 recipes - the crust from my favorite lemon bar recipe and the filling for a shredded apple pie to come up with these rather fabulous moist and yummy cinnamon flavored apple bars. Hey, I could have made an apple pie but I only had 2 apples AND I didn't feel like fiddling with pastry making. Just being honest here.

I don't know about you but I need ice cream with any apple goodness so I put my thinking cap on and checked the refrigerator to see what was in it. I had a carton of sour cream with a pending expiration date and a few other almost empty containers of yogurt and half and half. I put 'em all together, threw in dark brown sugar and a little booze to keep it all from freezing hard as cement and this ultra creamy, rich, slightly tart but sweet scoop of totally decadent bliss was the result.

The dark brown sugar gives the ice cream a fabulous caramel like flavor and the creamy texture's the other side of perfect, if there is such a thing. 

Brown Sugar Sour Cream Ice Cream from JBug’s Kitchen Antics

16 ounces sour cream

1 cup half and half

1/2 cup yogurt

1/2 cup dark brown sugar

2 teaspoons vanilla

1/8 teaspoon salt

2 tablespoons spiced rum or bourbon

Whip all ingredients together except for the liquor for 5 minutes or until sugar is dissolved. Cover with plastic wrap and refrigerate a minimum of 3 hours. Remove from refrigerator and stir in rum. Freeze in ice cream maker per manufacturer’s directions for 20 minutes or until the consistency of soft serve. Scoop into a container with a tight fitting lid and freeze until firm. Makes about 1 quart.

 Apple Bars

1 cup all-purpose flour

1/2 cup hard unsalted butter

1/4 cup sugar

Pinch of salt

 Spray a 9 x 9 inch square pan with cooking spray. Preheat oven to 350. Combine flour, sugar and salt in a bowl. Cut butter into dry ingredients until crumbled. Press into pan and bake for 20 minutes.

Filling:

1 cup granulated sugar

1 tablespoon flour

1 teaspoon cinnamon

1/2 cup soft butter

1 teaspoon vanilla

2 medium granny smith apples, peeled and shredded

In a medium bowl combine sugar, flour and cinnamon until well mixed. Add butter and vanilla and whip until mixture is light and fluffy. Fold in shredded apples. Spread mixture over baked crust and return to the oven for 35 to 40 minutes or until golden brown on top.  Cool to room temperature before cutting. 

 

Orange Buttermilk Sherbet

Now please don't wrinkle up your nose at the use of buttermilk before you hear me out, OK? I'm here to say buttermilk's good for a lot more than just soaking chicken before frying it or pouring into corn bread or chocolate cake batter.

Inspired by a repeat of the roasted strawberry sherbet we made way back in September only as a cherry version because I ran out of frozen strawberries (sorry no pictures because we were too busy eating) had me thinking of something to make with the rest of the quart of dairy goodness left in the refrigerator. Seeing as oranges are practically a dime a dozen, I figured I'd whip up a batch of creamsicle flavored sherbet just because there's nothing better than fresh citrus to perk up a winter weary palate.

I adapted a recipe from Alton Brown (here), added a splash of peach schnapps because the alcohol keeps it all from freezing cement hard and switched out the whole milk for buttermilk. Hey at 99 calories a cup and 3 percent fat instead of whole milk's 146 with 8 grams of fat, it's kind of a no brainer but the real bonus is the flavor! Its wonderful tartness was right on the money.

While the roasted strawberry sherbet is my personal favorite, the texture and pronounced orange flavor of this one's definitely pleasing and we enjoyed it very much; however, it is much sweeter than it could be so next time I'll cut down on the sugar a tad (5 ounces instead of 7) and maybe add a little sour cream to the mix for added richness. I'll be sure to let you know how it turns out. Oh and by the way, spend the time to make sure the sugar's dissolved well before it hits the ice cream maker or you'll end up with a grainy mouth feel and who the heck wants that, right?

Orange Buttermilk Sherbet from JBug’s Kitchen Antics adapted from Alton Brown, foodnetwork.com

7 ounces granulated sugar

Grated zest from 1 large orange

1/4 teaspoon kosher salt

2 cups freshly squeezed orange juice (4 large oranges)

1 tablespoons freshly squeezed lemon juice

2 tablespoons peach schnapps or triple sec (or vodka)

1-1/2 cups buttermilk

Using an immersion blender, combine all ingredients except buttermilk until sugar is dissolved. Transfer mixture to a large container with a tight fitting lid and stir in buttermilk. Mix well, then cover and refrigerate until very cold. Process in ice cream maker per manufacturer’s directions until mixture is the consistency of soft service ice cream, then freeze until firm – about 3 hours. Makes 1 quart. (Note -  the addition of liquor will keep the sherbet from freezing rock hard and make serving easier but feel free to leave it out and substitute a teaspoon of vanilla instead). 

 

Roasted Strawberry Sherbet

I know that it's getting a little late to be making frozen desserts now that Summer has officially given way to Fall but our friend Sharron introduced us to this addictive lusciousness during the height of strawberry season and Big Guy's been after me ever since to make it. It only took me 3 months to get around to it. Boy, am I a fool!

From our friends at Bon Appetit via epicurious.com, it all starts with 4 cups of strawberries, fresh from the freezer in our case, mixed with sugar and a split vanilla bean. Roasted at 450 for 20 minutes until the sugar dissolves and the juices thicken and bubble gloriously, the ruby like gems are blended with a mixture of buttermilk and sour cream then hit the ice cream freezer for about 25 minutes. Personally, I was thinking ewwww yuk when I saw the buttermilk but boy, was I wrong. That butter bi-product is good for more than just baking or salad dressings. 

The result speaks for itself and so does the color (and no, I did not adjust the photo in any way, shape or form). Intensely flavored, incredibly smooth, rich and slightly tart, I swear with its creamy texture and mouth feel, it could pass for the Queen of ice creams unless you know the difference. The use of buttermilk and light sour cream make it a low fat stand in which really must mean you can have twice as much, right?

Our friend John exclaimed on his first spoonful "Woman, whatever did you do to that strawberry" which kinda' sums it all up. Now Big Guy's on a mission to find some late peaches so we can roast 'em up and see if we achieve the same results. We'll be sure to let you know!

  


To update you on what's happening here at Heaven's Gate, the storm was downsized and brought lots of rain and winds gusting to 35 so Big Guy and John figured it was OK to hit the bay for a crabbing expedition. Something about testosterone, ya think? Anyway the same calm view we normally enjoy was as they said  "a little rough" but from my point of view it looked like suicide. Then again I'm the one with a water phobia. Anyway, they came home with lots of stories to tell including saving another boat from drifting away but only 1 crab for their afternoon's work on the high seas.

They're heading back out later this morning after getting some honey do jobs accomplished, one of which was repairing the flag pole. They kinda' look a bit like Frick n Frack, or is it the Bobbsey Twins and Hardy Boys all rolled into one, huh! Yikes, now I'm dating myself aren't I.

 John's on the left and and Steve on the right in the last photo. They've been friends and hunting partners for many moons and in fact sometimes even finish each other's sentences...and yes they have no clue they could both use a citation from the fashion police. LOL 

Incidentally, in case you're wondering what the difference is between sherbet and ice cream, here's the goods, also thanks to epicurious.com:

" ...Sherbet and Ice Milk

Lighter than ice cream, these contain less dairy but still have a creamy texture. Lower fat content means brighter flavors.

Ice Cream
Often starts out as an egg-based custard. It’s the creamiest of all frozen desserts, containing at least 10% milk fat by law in the U.S.

And now you know. –Mary-Frances Heck" 

Roasted Strawberry Sherbet from JBug’s Kitchen Antics adapted from Bon Appetit via epicurious.com)

4 cups frozen strawberries

1 cup granulated sugar

1 vanilla bean, split lengthwise

1-1/2 cups buttermilk

1/3 cup sour cream

Pinch sea salt (or kosher)

Preheat oven to 450. Scrape seeds from vanilla bean and add pod and seeds to a large bowl. Add frozen strawberries and sugar and toss together. Place onto a baking pan with high sides (I used an extra-large sheet pan with high sides) and roast for 20 to 25 minutes or until juices are bubbling. Watch carefully so the pan doesn’t overflow and stir occasionally. Let cool.

Remove vanilla pod. Place strawberries and liquid into a blender along with buttermilk, sour cream and salt. Puree until smooth. Pour into an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze until serving time.

Makes approximately 1-1/2 quarts. 

 

Frozen Butter Pecan Cheesecake with Bourbon Peach Sauce

When you're entertaining and want to cover the dessert ground in advance, there's nothing much better than a cheesecake never mind one that can languish indefinitely in the freezer. 

Coincidentally, almost exactly a year ago this Strawberry Frozen Cheesecake was a star at a dinner party and at the time I indicated the possibilities were limited only by your imagination as far as coming up with alternative flavors. That's how this Butter Pecan version was born, although I admit I had a totally different vision in mind until my eyes hit the butter pecan icecream.

Simply good quality ice cream mixed with cream cheese and a little sugar, I added some extra bourbon to it not just for flavor, but because the alcohol keeps the ice cream from freezing too hard which means it can be cut and served right from the freezer without having to get out the hack saw...if you know what I mean.

Not satisified with cheesecake without a topping, the real pièce de résistance is this bourbon loaded peach sauce. Fresh sliced peaches added to a buttery sugary caramel jazzed up with good bourbon and a split vanilla pod - well it really takes the cake to a higher level. I could have "glugged" it right from the bowl but I didn't, honest! 

Frozen Butter Pecan Cheesecake with Peachy Bourbon Sauce (from JBug’s Kitchen Antics inspired by dairygoodness.ca)

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla

Combine all ingredients together and toss with a fork until well mixed. Press into bottom of an 8 inch spring form pan (or other pan with removable bottom) and freeze for 30 minutes.

Filling:

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 – 1-/2 quart carton butter pecan ice cream (softened)

2 tablespoons good quality bourbon (I used Knob Creek)

In bowl of electric mixer, cream together cream cheese and sugar until light and fluffy (about 2 minutes). Gradually add ice cream and bourbon and mix well. Spread filling on the prepared crust, cover and return cake to freezer. Freeze for minimum 3 hours.

Sauce:

1/2 cup (1 stick) unsalted butter

1/2 cup firmly packed brown sugar

3 tablespoons whipping cream

3 tablespoons good quality bourbon (I used Knob Creek)

1 vanilla pod, split down the middle

3 large firm peaches, peeled and sliced

In a large skillet with a heavy bottom melt butter. Sprinkle on brown sugar and cook, stirring until sugar dissolves and mixture thickens, bubbles and begins to darken. Carefully add cream a little at a time, stirring constantly. Continue to cook until sauce is thick and smooth - 1 to 2 minutes more. Remove pan from heat and add peaches and vanilla pod. When mixture stops bubbling add bourbon. Serve warm. Sauce may be chilled and reheated - be sure to remove vanilla pod before serving.

To serve, unmold cheesecake onto serving platter. Cut into wedges and serve with sauce.

A year ago - A Feast of Blue Crab

Two year's ago - Fried Chicken Gizzards

Three year's ago - Thai Curried Shrimp with Coconut

 

Pumpkin Gingerbread Tiramisu

While we love pumpkin pie around here, I don't like the way the bottom crust gets all soggy as it sits so usually try to come up with a different and special kind of pumpkin dessert. Some are more successful than others.    

Pumpkin Pie Creme Brulee'

  

Pumpkin Charlotte with Bourbon

  

Pumpkin Caramel Bread Pudding

Take this Pumpkin Gingerbread Tiramisu from Food & Wine for example. It has all the makings for a fabulous Thanksgiving dessert because it has to be made in advance and frozen, then sits at room temperature to thaw before serving. Constructed with the usual tiramisu ingredients and flavored with pumpkin and Apple Brandy, this one makes use of ginger snaps as the cake layer rather than the usual ladyfingers.  Just so you know, I cut the recipe in half and made it in a loaf pan so I could cut the slices all pretty like and we wouldn't be left with a ton of leftovers. 

 

Given the ingredients, it should be pretty special, right? Well, it was OK but not spectacular so I won't be making it again. Ever!

The flavors are all there, but I didn't like the texture overly much. It needed some whipped cream in the filling to lighten it up and the flavor was kind of one note with the gingersnaps overshadowing everything else. To be honest, it would be better served frozen because it weeps into an unappetizing mess as it thaws too, but maybe our room temperature isn't the "room temperature" they meant either. I'm providing you with the link for the recipe, but honestly in my opinion, you can do much better with one of the other pumpkin desserts we've made on this site. This one definitely needs work. 

 

Frozen Strawberry Cheesecake with a Peppery Strawberry Mint Sauce

Ah the dog days of summer. It's still hotter than the proverbial hubs of Hades. Humid too. You've guests coming for dinner which means dessert is a necessity and while you could make a pie, the thought of heating up the kitchen with a hot oven isn't in the cards. Well, have I got a deal for you. Drum roll please!

How about this frozen strawberry cheesecake. Now don't get your shorts in a twist thinking I'm going to keep you busy in the kitchen for an hour or two - this one's so darn easy, you'll wonder why you didn't think of it yourself. 

From our friends at Dairy Goodness and the Dairy Farmers of Canada comes this super quick and incredibly tasty version of a cheesecake. Similar to a regular cheesecake with the usual graham wafer crust and cream cheese/ sugar filling on top, that's where the similarity ends. Instead of eggs, sour cream and oven time, this one makes use of a carton of purchased strawberry ice cream, softened then whipped into the cream cheese. Spread on the crust, the pan hits the freezer for a minimum 3 hours before the ooh's and ahh's begin. 

Served with a strawberry compote loaded with fresh mint and black pepper - yup you read right, dessert is a sight to behold and a pleasure to eat. Never mind that, just imagine the combinations you can come up with. How about peach ice cream with bourbon and peaches on top; or chunky peanut butter cup ice cream on a chocolate wafer crust with hot fudge sauce on top .... well, aren't the possibilities endless?

Best of all, you could whip one up and hide it in the freezer for the next time unexpected guests come over, then show off and absolutely knock their socks off. I said YOU could. ME? I don't have that much willpower. 

Pssst - about the black pepper and strawberries; you wouldn't believe what a couple of passes of coarse ground black pepper does to the lowly strawberry. It really brings out the sweetness and gives it a bit of a kick too and the mint...well, that's a whole other story. Give it a try and you'll see what I mean but if mint's just not your cup of tea, try a little balsamic with the berries and black pepper instead for a whole different taste sensation. I guarantee! 

Frozen Strawberry Cheesecake with a Peppery Strawberry Mint Sauce (from JBug’s Kitchen Antics adapted from Dairy Goodness)

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla

Combine all ingredients together and toss with a fork until well mixed. Press into bottom of an 8 inch spring form pan (or other pan with removable bottom) and freeze for 30 minutes.

Filling:

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 – 1-/2 quart carton strawberry ice cream (softened)

In bowl of electric mixer, cream together cream cheese and sugar until light and fluffy (about 2 minutes). Gradually add strawberry ice cream and mix well. Spread filling on the prepared crust, cover and return cake to freezer. Freeze for minimum 3 hours.

Sauce:

2 cups fresh strawberries, washed, hulled and quartered

1/4 cup chopped fresh mint

1/4 cup maple syrup (must use real thing…do not substitute)

1/4 to 1/2 teaspoon freshly ground black pepper (to taste)

In a small saucepan combine strawberries, mint, and maple syrup. Cook over low heat, stirring often for 5 minutes. Add black pepper and allow mixture to cool.

To serve, unmold cheesecake onto serving platter. Cut into wedges and serve with strawberry sauce.

A year ago - Greek Style Meatballs in Tomato Sauce

Two year's ago - Kung Pao Chicken

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!