All posts tagged Recipe
Homemade Pumpkin Ice cream with Graham Cracker Dust
Ingredients:
- 1 cup pumpkin puree canned
- 1 tsp. vanilla extract
- 2 cups heavy cream
- 3/4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- Pinch of freshly grated nutmeg
Directions:
In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours
In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, around 5 minutes.
In a bowl, combine egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth.
Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping to a low simmer, until it is thick enough to coat the back of the spoon. Around 5 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Fill a zip lock back with graham crackers and smash into a fine powder.
Place frozen ice cream in fun cups, sprinkle with graham cracker dust and Serve.
Enjoy!
Homemade Pumpkin Ice Cream with Graham Cracker topping
It’s Hatch Chile season out here in the Sonoran Desert. I am obsessed with hatch chiles on eggs.
Cook corn tortillas first, place on plate. A note about corn tortillas – I am now making mine homemade thanks to my friend Jill of Wish I Were There. Jill introduced me to La Guera Tamalera where you can buy Non-GMO organic Corn Masa.
Here is Jill’s Recipe:
I usually do increments of 4oz masa to 2/3c water, and sea salt. I usually double or triple (8oz/12oz), depending on how many peeps are eating. Mix, and then usually add a few more small handfuls masa until it feels right – not sticky, pliable but not dry. Â I usually weigh the masa, because if it takes on humidity it will be heavier etc and we usually have our scale out. Â When you press it (with plastic wrap on the press, always!) it shouldn’t be difficult to deal with or gooey. If it is, just throw it back in the bowl and add more water or masa until it’s right! Cook in dry pan – no oil. Med heat, both sides. If it’s bubbling quickly (or at all) then pan is too hot.
You’ll use a tortilla press to make these as mentioned in the recipe above. Read more about tortilla presses HERE.
Now fry or poach some delicious farm raised eggs and place on top of corn tortillas. Finally the green chilies. I buy mine when they are in season from a local Mexican market already roasted and bagged. I just pop out as many as needed for my recipe, clean the seeds out and chop then small. I load these on top of the poached egg.
Salt and pepper and enjoy!
BONUS NOTE: Hatch Green Chiles freeze well and will keep for up to one year in the freezer. Fall heat all year round!
I went to a neighborhood dinner party recently and was asked to do the vegetables. The January weather in Arizona was so perfect I opened all the doors and prepped, chopped, cooked, roasted, grill and combine many of my favorite flavors to create a platter filled with veggies. My goal is always to share veggies with people who think they don’t like them. Everyone at the dinner party said “I have never liked beets nor brussels sprouts but tonight you have changed my mind – clearly I have just never had them cooked right” Goal achieved!
Everyone at the dinner party asked me for the recipes – Here are all of the recipes for everything on the platter. NOTE: I don’t really measure stuff I just eyeball it!
Brussels Sprouts: Wash brussels sprouts, steam them in a steaming tray on the stove top just until you can start to smell them. Then immediately take them off the burner and run them under very cold water to stop the cooking. On a cutting board cut each brussels sprouts in half and chop a half inch high stack of salami into small chopped pieces. Place a large pan on the stove top with the burner on medium. Heat Olive oil (around 2 TBLSP) and garlic (1 TBLSP) , add in brussels sprouts, salami and a handful of slivered almonds. Brown everything in the pan then transfer to a plate.
Roasted Beets: Using fresh beets, wash them thoroughly *NOTE: save the greens on top for cooking too – they are delicious! On a cutting board cut raw beets into quarters, next cut an onion and a few cloves of garlic into small pieces. On your counter lay down a large piece of tin foil, top the tin foil with an equal size piece of parchment paper. Dump the beets, onions and garlic on top of the parchment paper/tin foil combo. Drizzle everything with olive oil and balsamic vinegar, season with salt and pepper. Fold outer tin foil around everything to make a ‘boat’ throw on the grill for 40 minutes or until everything is caramelized. You could do this in the oven too but it caramelizes better on the grill.
Cucumber, Avocado, Celery, Apple, Pomegranate Salad: Remove outer skin from Cucumber and Avocado, discard pit. Wash and chop Cucumber, Avocado, Celery and Apple (I prefer a Gala Apple for this). Toss in a bowl with Coconut oil and Coconut Vinegar. Season with salt and pepper. Pour onto a plate and top with Pomegranate seeds.
Spicy No Mayo Coleslaw: This recipe is adapted from Mark Bittman’s recipe. I have simplified it for my tastes. Shred any kind of cabbage you like (Note don’t use bagged – it doesn’t taste as good and has sulfur and other chemicals on it to keep its color – yuck!) On a cutting board chop green onions and one Anaheim pepper. In a bowl combine olive oil, apple cider vinegar, chopped garlic, Dijon mustard, fresh parsley, chopped Anaheim pepper and chopped green onions with salt and pepper. Wisk together, pour over cabbage and fold together – add more salt and pepper if needed. Chill in the fridge and serve when ready. This recipe tastes even better the next day after it has time to marinate.
My fifth installment for National Ice Cream Month is my version of Homemade Cotton Candy Ice Cream. This one was pretty and pink and tasty!
