Spice Dish

Sweet Tart Lemon Sherbet

Summery Goodness

Here's a recipe I submitted for SpiceDish Saturdays over at Scoopalicious. I wasn't going to post it here but I'm a San Francisco livin', redhead... with a tan! The weather has been amazing and it looks like it will continue so I figured you could all use a little refreshing frozen treat that takes all of 5 minutes to throw together (no need to put down the corona either!). So whip up a batch and hit the stoop kids.

Sweet Tart Lemon Sherbet

1/3 cup water

2/3 cup sugar

Zest of 1 large lemon

1 ½ cups buttermilk

½ cup plain yogurt

¼ lemon juice

In a large bowl, mix water, sugar and zest. Let sit until sugar is completely dissolved, stirring occasionally. Chill for 15 mins. Whisk in buttermilk, yogurt and lemon juice. Freeze in ice cream maker.  

Seriously. That's it.

Enjoy!

EB

Creativity Sparks

Dali Themed Street Art. Creative.

I went to a book club a little while ago. It was full of strangers. I’ve never, in my life, done that before. We had an amazing conversation and I left completely creatively energized. It wasn’t just that I was using my critical thinking skills for the first time in months, but that I was trying something new. I realized that I needed to do lots more of this sort of thing--  not in the interest of 'self improvement' but simply for the sake of experience. For fostering creativity. For enjoying life. So I came up with a list of “Creativity Sparks” (i.e. stuff I’ve never done before but am going to try in  order to keep  my brain excited and to experience new things) Hey if Stephen Fry can get pierced, I can find things I've never done!

I’m not calling it a ‘bucket list’ because I don’t care if I do or don’t do these before I die. Dying is not the point. Some are little things, some are big life altering things. Some are free and some make me thankful I have no kids in need of a college education. 

I think I know which one I’ll start with, but I’m not sure. I don’t even know how closely I’ll be keeping track, hell I don’t even know how many items are on this list! (Just counted... 64) Here I go. Here’s to creativity!

Ride in a hot air balloon
See the northern lights
Take a sailing lesson
Write a book
Have a conversation in a language other than english
Send a message in a bottle.
Ride a camel (or elephant) etc
Take a ballroom dance class
Learn to play a musical instrument
Take a singing lesson
Make a complete fool of myself
Eat at the French Laundry
Learn to juggle
Learn to drive a stick shift
Spend three months getting my body into athletic shape
Go fishing and eat my catch
Ride a motorcycle
Work on a farm for a day
Learn a new skill (no idea what yet)
Make soup dumplings
Run a 5k (not walk)
Find a food I've never eaten and eat it
Go to a jazz show
Play a game of ice hockey
Go horseback riding along the beach
Learn to ski
Take a fencing lesson
Go on a helicopter ride
Sleep overnight on a train
Collect fresh chicken eggs from a nest
Go to the Galapagos Islands, Ecuador
Try a new restaurant in San Francisco
See the Parthenon in Greece
Go to Gaudi's La Sagrada Familia, Barcelona, Spain
Read Moby dick
Visit the Uffizi Gallery in Florence, Italy
Spend an afternoon in El Prado in Madrid, Spain
See "Guernica" by Pablo Picasso at the Museo Reina Sofia
Spend a week in Bora Bora
Attend a Japanese tea ceremony
Learn to sculpt
Learn how to perform a magic trick
Learn to knit one thing
Make cheese
Watch lawrence of Arabia
Face a fear (not sure which one)
Become financially literate
Go to an auction at Christie's or Sotheby's
Sleep in a castle
Create a well-stocked pantry
Go to a yoga class by myself
Become an 'expert' at something
Write an article and have it published
Register for NaNoWriMo and write a novel in one month
Do NaBloPoMo for one month
Write a cookbook
Audition for something
Travel to another city to go to a concert/show (performer TBD)
Try fugu
Get a tarot card reading
Get hypnotized (for what I have no idea)
Eat something I've grown
Travel solo (even a day trip)
Get rid of 100 of my possessions

 

So what about you? You have a list? 

EB

Pucker Up! It's Lemon Bar Time

Ooooh tart!

This last Christmas, instead of gifts, I gave a few people little wooden chips I had found that offered "one homemade meal” or “one baked good” to the redeemer. I'm so glad I did. It's been fun as people turn in their chips. I get to host friends over for dinner, try new baking recipes (since I'm no baker, most every one is 'new'). All in all, a great gifting success. My mom's boyfriend, an incredibly sweet mid-western man was the recipient of one of the “baked goods” chips. He was hesitant to ask for his treat, but when finally pressed, turns out his request was something I never would have thought of... lemon bars. It's just not something that I come across a lot. Cookies, cakes, cupcakes, pie?... sure. But lemon bars? Not only had I never made them, I'm fairly certain I've never even eaten one! “Bars” of any kind are just not common 'round these parts.

But lemon bars, the man wanted, lemon bars he would get. I looked in a few of my older cookbooks and online, and came up with a bit of a hybrid recipe. I made a custardy/creamy version instead of the shiny yellow, corn syrupy kind. Only after I made them, did I realize that he was probably wanting the old fashioned, gooey, bright yellow, made in mid-Western winter sort! I haven't heard the verdict yet since I only handed them over yesterday, but I personally loved the way they came out. So rich and lemon curd-y. I did offer to make the stiffer/sweeter kind if he was disappointed. I'll just have to wait and see. 

If you want to make the custardy version that I did, try these below: 

Lemon Custard Bars

Crust:

• 2 sticks room temperature butter

• 1/2 cup sugar

• 2 cups flour

• 1/8 tsp salt

Filling:

• 7 large, room temperature eggs

• 2 1/2 cups sugar

• 3 tbs lemon zest

• 1 cup freshly squeezed lemon juice

• 1 cup flour

• Powdered sugar, for dusting

Crust: Cream he butter and sugar until light and fluffy. Combine the flour and salt. Slowly add butter until just mixed. Gather the dough onto a well-floured board and form into a ball. Evenly press it into a 9 x13 x 2 baking pan. Chill.

Bake at *350 for 15 to 20 minutes, until lightly browned. Leave oven on, cool pan on wire rack.

Filling: Whisk together the eggs, sugar, zest, juice and flour. Pour over crust and bake for 30 to 35 minutes, until the filling sets (if top starts to brown, top with foil). Cool to room temperature.

Cut into bars and dust with powdered sugar. Makes 20 small squares.

 

Enjoy!

EB 

Southern Goodness

There is a southern restaurant in my neighborhood called The Front Porch. Their specialties? Fried chicken, grits, pickled okra and banana pudding. Delicious, rightly rich banana pudding served in a small Ball jar. I'm sort of addicted to it. Ok not sort of. Completely. The other night, while gorging myself of a serving of the pudding I decided that it just had to be made into a frozen treat. I make my own vanilla wafers but go ahead and use the boxed ones. They are just as delicious.

Banana Pudding Ice Cream

1 cup whole milk

2 cups half & half

3 large egg yolks

3/4 cups of sugar

1 teaspoon vanilla extract

2 bananas cut into slices and smashed

1 vanilla bean with seeds scraped out

Pinch of nutmeg

2 cups crushed vanilla wafers

Place the vanilla bean and seeds into a medium sauce pan. Warm the milk and half and half on medium heat don't let it boil. Beat the yolks with the sugar. Add the yolk mixture to 1/2 a cup of the cream mixture, then whisk the egg mixture and banana mush into the remaining cream. Simmer the mixture until it thickens (to the point where it will coat the back of a spoon). Stir in the nutmeg and vanilla. Chill completely then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished add the crushed wafers.

That's it. Enjoy!

EB

That's it. I'm a hippie.

Crunchy

I have no idea when I got so "crunchy." Seriously folks... when I got home last night I couldn't decide between baking bread and going to yoga. Uh huh. So, I decided to whip up a quick no-knead bread AND do yoga. No compromising for me. Sheesh. I am glad I did though, because I had a fabulous breakfast of toasty warm English Muffin Bread with jam. Delicious. It's so so simple. Give it a shot (no yoga required).

English Muffin Bread

1 packet active dry yeast

3 cups flour

1 tablespoon sugar

1/2 teaspoon kosher salt

1-1/4 cup warm tap water

1/8 cup yellow cornmeal

In a large bowl, combine the yeast, flour, sugar, salt and water. Combine with wooden spoon until a soft dough ball forms.

Grease a 2-quart casserole dish and dust with cornmeal. Add dough and sprinkle top with cornmeal.

Cover with a clean dish towel and let rise in a warm place for 45-60 minutes, until bread doubles in size. Bake at 400* for 30 – 45 minutes until top is golden (place foil on top if browning too quickly). Place on a wire rack to cool completely before slicing.

 

Whoopie! (Pies that is...)

Whoopie!

I know Whoopie Pies are soooo last year in terms of food trendiness, but lets face it, they are tasty treats. That and Super Bowl parties are not known for 'of the moment' foods (7 layer bean dip anyone?). I did sassy these up a little by adding bourbon, but other than that... they are plain, simple and delicious. 

Makes everything better

Bourbon Cream Whoopie Pies

Cakes:

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1 tsp vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Cream:

1/2 cup butter softened

1/2 cup shortening

1 cup sugar

1 tbsp flour

1 tsp vanilla

1/2 cup warmed whole milk

1 tsp bourbon

(Optional)- ¼ cup jimmies, sprinkles, colored sugar etc.

 Cake army!

For the cakes:

Preheat oven to 350ºF.

Whisk together flour, cocoa, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Then add the egg, and beat until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour. Mix until smooth.

Spoon rounded tbs mounds of batter 2 inches apart onto large baking sheets with silpat mats or greased. Flatten mounds a bit with the back of a spoon. Bake for 8 minutes-- until tops are puffed and cakes spring back when touched. Transfer to a wire rack to cool completely.

 Mmm bourbon-y

For the filling:

In a large bowl, with and electric mixer, beat together the shortening, butter and sugar until fluffy. Add flour, vanilla and milk. Beat until creamy and smooth. Whisk in bourbon.

To make the pies, spread a rounded tbs of filling on flat sides of half of cakes then top with remaining cakes. If desired, roll completed pies in a bowl of sprinkles.

 

Enjoy!

EB

Still Craving the Sweets?

Buzz!

It's that paradoxical time of year when our bodies crave lighter foods after months of feasting but we still have those cravings for sweet treats that became habitual. This is the perfect thing for these January days. It's sweet, but not too sweet, tart but not too tart, creamy but not too creamy.... you get the idea. It's also possibly one of the easiest recipes ever!

 Espresso Chip Frozen Yogurt

1cup greek yogurt (either plain or vanilla)

¾ cup powdered sugar

pinch of salt

¾ cup whole milk

1 cup cold espresso

1 tbs crushed chocolate covered coffee beans

Whisk together all ingredients and chill completely. Freeze in your ice cream maker, 10 minutes for a shake, 20 for frozen yogurt.

 

Enjoy!

EB

Resolutions 2012!

Happy New Year's!

Again, I'm not a New Years resolution kind of gal, just never have been. But lovely Marisa, of Food In Jars inspired me this morning. Just because I don't do personal resolutions doesn't mean I can't make some bloggy ones! So here goes, my Blog Resolutions for 2012:

1- To post more vintage cookbooks (you guys seem to like those)

2- Maybe a little re-design (change is good right?)

3- In general, just be more consistent with my posting (I can do it!)

Sound good? Ok then. Happy 2012!

EB

Most Popular Holiday Recipes

It’s holiday recipe time around the interwebs and SpiceDish always sees a bump in traffic during these dark days of winter. I've rounded up the top 3 searched recipes here for you. I say give them all a go. A San Francisco-esque pasta and two desserts. What could make a better meal?

mmm crabby

The first most popular is my Crab Ravioli. It seems that people are up to trying something a bit more fancy-pants than they normally would and these are just the ticket. They are actually pretty easy and offer a big payoff in flavor.

mushy!

The second most popular recipe is for this Chocolate Banana Bread. It really is amazing. I haven’t made it myself in a long time, but I just might have to. For grandma’s sake.

crack!

Last, but most certainly NOT least, is one of my all-time favorite recipes. I don't mean it ranks on top for my ice cream recipes, but I mean tops for all recipes. It’s just so, so, so addictively good. Peppermint Crack’ed Ice Cream.

 

Enjoy!

EB

Forgive the Fruitcake

Little nuggets of goodness!

Oh fruitcake, the much maligned dessert of the Christmas season. It's become cliché to hate on this lowly confection. When given as a gift, a single bite may be washed down with real star of the season-- egg nog. Rich, delicious, adored by legions of cream swilling fans. How can the fruitcake compete? It can't. Poor cake. In the spirit of “If you can't beat 'em, join 'em!” I've decided to combine these flavors into what can best be simply called “Christmas.” Yes, “Christmas” flavor ice cream. It combines all the flavors of fruit cake and egg nog and tastes, of Christmas.

 

 Christmas Ice Cream

1 cup whole milk

1/4 teaspoon salt

5 large egg yolks

3/4 cup sugar

2 cups chilled heavy cream

2 tablespoons dark rum

1 teaspoon vanilla

1/4 tsp nutmeg

1/4 tsp cinnamon

4 cloves (whole)

1 pkg crystallized (candied) ginger

1 pkg candied fruits for fruitcake

Bring milk, cloves, several pieces of ginger (to your taste), and salt to a boil in a saucepan over medium heat. Turn to low and simmer for 2-3 minutes, stirring constantly. Remove from heat. Let steep for 1 hour at room temp.

Remove ginger and cloves. Rewarm the mixture. In a large bowl, whisk together yolks and sugar. Gradually add about 1/4 cup of the hot milk, whisking constantly. Slowly add yolks and milk to the saucepan whisking constantly. Cook over low heat, stirring constantly with a silicone spatula, until mixture lightly, coats back of spatula. Place a mesh strainer over a clean bowl and pour mixture through. Add cream, vanilla, cinnamon and nutmeg. Stir until thoroughly combined. Cover and chill completely. Once chilled, freeze in ice cream maker. 5 minutes before complete add the rum, a few tbs of the candied fruit pieces and a piece or two of chopped up ginger. (These should be added to taste, more ginger=spicier, more fruits=more to chew on).

The rum will keep the custard from freezing completely in the mixer so you will need to transfer it to an freezer safe container and let it harden for at least 4 hours.

Enjoy!

EB