CHOCOLATE GANACHE ICE CREAM
***NOTE: The recipe fails to list an important step, and that is to strain the custard before adding to the chocolate ganache. I've noted it in parentheses below.
I suggest adding 1/2 tsp vanilla extract. The taste was a little flat without it, and the vanilla rounded it out. (I used 1/4 tsp Penzey's double vanilla, which is equal to 1/2 tsp regular strength vanilla).
INGREDIENTS:
6 oz bittersweet chocolate, finely chopped (I used Ghirardelli 60% bittersweet)
1 1/2 cups heavy cream, divided
1 cup whole milk
4 large egg yolks
1/3 cup sugar
DIRECTIONS:
Put chocolate in 2-quart liquid measuring cup or large heatproof bowl.
Bring 3/4 cup cream to a boil. Pour cream over chocolate and let sit a minute, then, using rubber spatula and starting in center of mixture, stir cream into chocolate in ever-widening circles. When ganache is smooth, set aside.
Bring milk and remaining 3/4 cup cream to a boil in medium heavy-bottomed saucepan.
Meanwhile, in medium bowl, whisk yolks and sugar together until well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid - this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in remaining liquid.
Pour custard back into pan and cook over medium heat, stirring without stopping, until custard thickens slightly and coats the back of a spoon; if you run your finger down bowl of spoon, custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on instant-read thermometer. Immediately remove pan from heat, ***(strain it into a bowl), and slowly and gently stir custard into ganache. (I mixed in vanilla extract after stirring custard into ganache).
Refrigerate custard until chilled before churning into ice cream. (I chill overnight).
Scrape chilled custard into bowl of ice cream maker and churn according to manufacturer's instructions. Pack ice cream into container and freeze at least 2 hours, until firm enough to scoop.
Serving: If ice cream is very firm - as ice cream made with premium-quality chocolate often is - allow to sit on counter a few minutes before scooping.
Storing: Packed tightly in covered container, ice cream will keep in freezer about 2 weeks.
From "Baking From My Home To Yours" - Dorie Greenspan
** Hot Peach and Ginger Grilling Sauce **
From time to time, I'll be posting recipes from the greatest recipe site ever, now unfortunately, defunct - Gail's Recipe Swap.
I don't recall who originally posted this at Gail's, but it's a keeper recommended by many of the old timers over the years. :) My favorite for grilling all year long, this marinade is a definite winner! ~ jan
1-2 batches marinade
time to make 5 min 5 min prep
1 cup peach jam
1/4 cup soy sauce
1/4 cup dry wine
1/4 cup green onions, minced
10 garlic cloves, minced
4 tablespoons fresh ginger, minced
1/4 tablespoon lemon juice
2 teaspoons Tabasco sauce
1. Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".
2. In a medium bowl, combine all ingredients and mix well.
3. Refrigerate until ready to use.
4. Use as a baste for pork or chicken.
5. This marinade is a definite winner!
6. I originally picked up the recipe at Gail's Recipe Swap, where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!
7. Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.
From time to time, I'll be posting recipes from the greatest recipe site ever, now unfortunately, defunct - Gail's Recipe Swap.
I don't recall who originally posted this at Gail's, but it's a keeper recommended by many of the old timers over the years. :) My favorite for grilling all year long, this marinade is a definite winner! ~ jan
1-2 batches marinade
time to make 5 min 5 min prep
1 cup peach jam
1/4 cup soy sauce
1/4 cup dry wine
1/4 cup green onions, minced
10 garlic cloves, minced
4 tablespoons fresh ginger, minced
1/4 tablespoon lemon juice
2 teaspoons Tabasco sauce
1. Mince the green onions, garlic, and ginger - this takes me about 5 minutes, but "your mileage may vary".
2. In a medium bowl, combine all ingredients and mix well.
3. Refrigerate until ready to use.
4. Use as a baste for pork or chicken.
5. This marinade is a definite winner!
6. I originally picked up the recipe at Gail's Recipe Swap, where everybody was raving about it. It's extremely versatile - some folks used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them!
7. Note: you can also substitute ingredients, such as apricot for the peach; I've also added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time.
We all adore it, each and every one of my carb addicted girlfriends. "You oldtime readers to my site know that I'm totally besotted with my Zojirushi bread machine. IMO, the best bread machine on the market. But it's also fun to do it the old fashioned way. Here is a great tutorial for making it on a cold January day. And here is a great forum on breadmaking.
And finally, ten tips for better breadmaking. Now get out in that kitchen and make a loaf! And don't forget to call me when it's coming out of the oven. ~ jan
And finally, ten tips for better breadmaking. Now get out in that kitchen and make a loaf! And don't forget to call me when it's coming out of the oven. ~ jan
Egads, no wonder, this sounds amazing ~ jan
Coconut cream tart
Coco Lopez is the "coconut cream" often used to make pina coladas. In the can it separates into the coconut part, which can be hard, and the syrup part, which is clear and liquid. Unless it's a warm day, you might want to heat the can in a pan of hot water before you open it.
Crust:
7 1/2 ounces shortbread cookies such as Lorna Doone, finely ground (2 cups)
1 1/4 cups sweetened flaked coconut (3 ounces)
1/4 cup unsalted butter, melted
Custard:
1 cup whole milk
5 tablespoons cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut such as Coco Lopez
2 eggs, lightly beaten
1/2 teaspoon coconut extract
Cream topping:
1 cup chilled heavy cream
1/4 cup sour cream
Heat oven to 350 degrees.
Combine cookie crumbs, coconut and butter in a food processor fitted with a steel blade. P ulse until the coconut is finely ground. P ress evenly onto the bottom and up the side of a 9-inch round tart pan with removable bottom. Bake 15 minutes, or until the crust is golden brown. Remove, and cool completely.
To make the custard: Stir together milk and cornstarch until well- blended. Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture; add it to the cream in a stream, whisking constantly. Bring to a boil as you stir. Mix 1/4 cup of the hot custard into the eggs, beat well. B eat the eggs into the pan of custard. Remove from heat, and stir in extract.
Pour custard into cooled crust, and smooth top. Cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.
To make topping: Beat together cream and sour cream with an electric mixer until it just holds stiff peaks. Spread cream over tart. Sprinkle with more toasted coconut, if desired, and cut into thin wedges.
Serves 12.
Nutrition data: 380 calories, 32 grams fat, 5 grams protein, 19 grams carbohydrate, 1 gram fiber, 120 milligrams sodium.
Coconut cream tart
Coco Lopez is the "coconut cream" often used to make pina coladas. In the can it separates into the coconut part, which can be hard, and the syrup part, which is clear and liquid. Unless it's a warm day, you might want to heat the can in a pan of hot water before you open it.
Crust:
7 1/2 ounces shortbread cookies such as Lorna Doone, finely ground (2 cups)
1 1/4 cups sweetened flaked coconut (3 ounces)
1/4 cup unsalted butter, melted
Custard:
1 cup whole milk
5 tablespoons cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut such as Coco Lopez
2 eggs, lightly beaten
1/2 teaspoon coconut extract
Cream topping:
1 cup chilled heavy cream
1/4 cup sour cream
Heat oven to 350 degrees.
Combine cookie crumbs, coconut and butter in a food processor fitted with a steel blade. P ulse until the coconut is finely ground. P ress evenly onto the bottom and up the side of a 9-inch round tart pan with removable bottom. Bake 15 minutes, or until the crust is golden brown. Remove, and cool completely.
To make the custard: Stir together milk and cornstarch until well- blended. Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture; add it to the cream in a stream, whisking constantly. Bring to a boil as you stir. Mix 1/4 cup of the hot custard into the eggs, beat well. B eat the eggs into the pan of custard. Remove from heat, and stir in extract.
Pour custard into cooled crust, and smooth top. Cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.
To make topping: Beat together cream and sour cream with an electric mixer until it just holds stiff peaks. Spread cream over tart. Sprinkle with more toasted coconut, if desired, and cut into thin wedges.
Serves 12.
Nutrition data: 380 calories, 32 grams fat, 5 grams protein, 19 grams carbohydrate, 1 gram fiber, 120 milligrams sodium.
Here is the recipe for Marie Callender's chicken pot pie with a homemade crust, courtesy of Vollmer Public Relations for ConAgra Foods, parent of Marie Callender's.
Filling
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
Crust (a pre-made crust may be used)
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400°.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400° oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
Filling
2 cups water
14 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
Crust (a pre-made crust may be used)
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.
To make the crust: Heat oven to 400°.
Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Bake in a 400° oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.
This is adapted from Dotty Pascoe, who lives in Leverett, Mass., and works at the town post office. She, in turn, received it from her sister Elaine, who lives in Deerfield, Mass., and who may or may not have found it in a local women's cookbook. For 45 years, Dottie Pascoe was a secretary at the University of Massachusetts; she enjoys bowling and NASCAR.
Makes 8 servings
3 cups flour all-purpose flour
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
3 eggs
1 teaspoon vanilla
4 cups apples, peeled and sliced or chopped (Russets, Golden Delicious, Granny Smiths, Baldwins and Cortlands all work well)
1 cup pecans
Preheat oven to 350 degrees.
In a large bowl, whisk together the dry ingredients (flour, sugars, cinnamon, salt and baking soda) until thoroughly combined.
Whisk together the wet ingredients (eggs, oil and vanilla) and stir into the dry ingredients. Stir to just combine. Fold in apples and pecans. The batter will be quite stiff. Add 1/4 cup water if desired.
Spread the batter into an ungreased tube pan or ungreased 9-inch-by-11-inch-by-2-inch baking dish. Bake 60 to 65 minutes, until a skewer inserted in the center comes out clean.
From A Passion for Ice Cream by Emily Luchetti
Makes 6 to 8 servings
Sugar Cone Crust
12 sugar cones, broken up
6 tablespoons (3 ounces) unsalted butter, melted
Key Lime Curd
6 large eggs yolks
2 large eggs
1 1/4 cups sugar
1 cup key lime juice (available at specialty shops)
1/8 teaspoon salt
1 cup whipping cream
Macadamia Nut Cream
3/4 cup whipping cream
1 tablespoon sugar
1/4 teaspoon vanilla extract
2/3 cup macadamia nuts, toasted and coarsely chopped
To make the crust: Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom and sides of a 9-inch pie pan. Put in the freezer while you make the curd.
To make the curd: In a bowl, whisk together the egg yolks, eggs and sugar until combined. Whisk in the key lime juice and salt. Pour into a medium, heavy non-reactive sauce pan. Cook over medium-low heat, stirring constantly with a heat resistant plastic or wooden spatula until thick, about 8 minutes. The curd is done when you can briefly see the bottom of the pan as you stir it. Cool over an ice bath. Whip the cream until soft peaks form and fold it into the curd. Pour the key lime curd into the prepared pie shell. Freeze for at least 4 hours until hard.
To make the cream: In a bowl, whip the cream, sugar and vanilla extract until firm peaks form. Fold in the macadamia nuts.
To serve: Spread the cream over the top of the pie. Serve immediately.
The pie can be made and frozen up to 2 days ahead. Cover well with plastic wrap. The cream topping can be whipped and refrigerated up to 3 hours ahead. Just before serving, rewhip the cream slightly until firm and fold in the macadamia nuts.
1 tablespoon olive or vegetable oil1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until
Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker, You Sweet Talker...
1 tablespoon olive or vegetable oil1 medium green bell pepper, chopped (1 cup)
1 small zucchini, chopped (1 cup)
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup chili beans in sauce (from 15-ounce can)
4 ounces tortilla chips
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
Sliced ripe olives, if desired
In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until
Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
| 1 | tablespoon olive or vegetable oil |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1 | small zucchini, chopped (1 cup) |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1 | cup chili beans in sauce (from 15-ounce can) |
| 4 | ounces tortilla chips |
| 1 1/2 | cups shredded Monterey Jack cheese (6 ounces) |
| Sliced ripe olives, if desired |
| 1. | In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet. |
| 2. | Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese. |
| 3. | Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa. |
Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker, You Sweet Talker....
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker, You Sweet Talker....
