Monday, May 27, 2013

Buttermilk Ice Cream

My friend, Jamie, discovered this recipe on I try to tell myself that store-bought ice cream is as good as homemade, but that’s a lie. The original recipe calls for 12 egg yolks; I only used 6, which worked well. When I first served this, we made peach sundaes—homemade shortbread cookies, buttermilk ice cream, sliced fresh peaches, and homemade caramel—but the ice cream is delicious by itself.

Buttermilk Ice Cream
1 cup heavy cream
1 cup milk
1 1/4 cups sugar
6 egg yolks
2 cups buttermilk
2 tsp. vanilla
Pinch of salt

1. Combine cream, milk, and 1 cup sugar in a heavy saucepan, and bring to a simmer over medium heat.
2. Whisk together egg yolks and remaining 1/4 cup of sugar in a bowl.
3. Remove cream mixture from the heat, and slowly whisk a small amount into the yolks, whisking constantly. Continue whisking in small amounts of cream mixture until all is combined.
4. Return mixture to stovetop, and cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture, and whisk in the buttermilk, vanilla, and salt. Cool completely.
5. Pour mixture into the bowl of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions.

Friday, May 17, 2013

Apple Dumplings

I used homemade pastry, but refrigerated pie crusts will work as well. These dumplings are great with ice cream for dessert or alone for breakfast.
1 cup brown sugar
1/4 cup butter
1/4 cup whipping cream
1 tsp. vanilla
1 round pastry
2 apples, cored and cut into slices
1/4 cup granulated sugar
1 tsp. cinnamon

1. Heat brown sugar and butter in a small saucepan over low heat. Cook, stirring often, until butter melts and sugar begins to dissolve. Remove from heat, stir in cream and vanilla, and cook, stirring often, until mixture is smooth.
2. Roll out pastry, and cut into 3-inch circles. Wrap pastry around apple slices, pinching edges to seal. Place in a baking dish, and pour caramel over apple slices. Combine sugar and cinnamon, and sprinkle over apple slices.
3. Bake at 400° for 20 minutes or until done. Serve immediately.

Wednesday, May 15, 2013

Grilled Cinnamon-Cream Cheese Sandwiches

1 (8-oz.) block cream cheese, softened
1/2 cup chopped pecans
2 Tbsp. brown sugar
1 tsp. cinnamon
Cinnamon bread slices
1/4 cup melted butter

1. Stir together cream cheese and next 3 ingredients. Spread on one side of bread slices. Make sandwiches, cream cheese sides together, with bread slices. Brush outsides of sandwiches with melted butter, and grill on both sides until bread is golden. Serve immediately.
Note: Leftover cream cheese mixture can be stored in an airtight container in fridge for up to 1 week.

Monday, May 13, 2013

Recipe Rewind: Blue Cheese Mac and Cheese

2 bacon slices, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups milk
4 oz. sharp Cheddar cheese, shredded
2 oz. crumbled gorgonzola cheese
Pinch of freshly grated nutmeg
1 cup toasted chopped pecans
Salt and pepper
8 oz. cooked pasta
Homemade breadcrumbs
2 Tbsp. butter, melted

1. Cook bacon until crisp; drain. Wipe pan clean, and melt butter. Sprinkle in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking often, until mixture is thickened. Stir in cheeses, nutmeg, and pecans. Season with salt and pepper to taste. Stir in pasta and cooked bacon. Pour mixture into a baking dish. Sprinkle breadcrumbs over top, and drizzle with melted butter.
2. Bake at 350° for 30 minutes. Serve immediately.