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Their Black Onyx Pudding recipe fills 14 red solo cup small shotglasses. I used 1.25 c half&half and 1 c 2% milk. The pudding is not too sweet, but very good. I'd like to serve it with sweet whipped cream on top--too bad the Agora doesn't have a pressurized-gas dispenser.

BBQ Cheese Crackers made like seventy, using a 1.166-scale batch to use up the last of the MidAmeriCon II spice blend. So amazingly good. I will have to make these for a potluck.

Threw a bunch of Pearl St. Rub on some salmon, let it sit for 40 or so minutes, then threw under the broiler on low. The sugary rub burned after 7 minutes, but looks like the meat will be fine and I'll scrape off the crust and throw some extra spice blend in with the served version.
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Rhubarb Sorbet Recipe

Prep time: 3 hours
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.


3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest [can use a generous half teaspoon of dried zest)
2 teaspoons of chopped fresh ginger [can grate a generous half tsp of dried whole ginger]
2 tablespoons of corn syrup

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. [I did this but I don't actually think it made a difference.] Stir in corn syrup. Cover and refrigerate [in 1 gal ziploc bag] until totally chilled, several hours or overnight.

3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
nothavanas: (shortcake)
Hot and Tangy Mustard
Recipe fro Sunset

1/2 cup Colman's dry mustard
1/2 cup white wine vinegar
1 large egg
1/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt

1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
 Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.
Salted with kosher salt, and some additionally sprinkled with a very small amount of Ghost Chile Salt.

Guinness Chocolate Mousse

8 oz semi sweet chocolate
1/2 cup butter
1/4 cup powdered sugar
1 tsp Baker's Brew Coffee Spice
3/4 cup Guinness stout
3 x large eggs, separated
1 cup heavy whipping cream

In a small bowl set over a pot of simmering water, or a double-boiler, combine the chocolate, butter, sugar, and Baker’s Brew Coffee Spice. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from heat.

In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream, into the chocolate mixture. With clean beaters,in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill wine or shot glasses, parfait bowls, or ramekins and refrigerate. Serve with freshly whipped cream, containing 1 c heavy whipping cream, 1.5 tbls powdered sugar, and a pinch of Baker’s Brew Coffee Spice.
Yields: 8 servings            

nothavanas: (Default)

Cranberry Ice Cream Recipe

  • 2 cups fresh or frozen cranberries
  • 1/2 cup water
  • 4 cups milk
  • 4 cups sugar
  • 2 cups heavy whipping cream
  • 1 cup orange juice
  • 1/2 cup lemon juice


  • In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture.
  • Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 3 quarts.

I did a half recipe and substituted lemon juice for orange and lime juice for lemon. After the cranberries were cooked, I added the juices and let that mixture sit while I dealt with the dairy. Next time, I'll heat the milk, sugar, and cream together to a higher temperature until it starts to thicken a bit. I transferred it to a bag in the fridge and let it cool; I hesitated to add acid to milk until just before churning. When I did churn it, after straining the cranberry-citrus mixture in, it didn't quite thicken up. I put the ice cream freezer back in the large freezer for a few hours, then rechurned it. It still ended up like soft-serve. The flavor was excellent. Next time I think I'll do 1.5 cups of cranberries, just so it's a bit more intense, but I really liked the citrus addition. A bit like a Cosmo, and a bit like rainbow sherbet.

nothavanas: (Default)
Chai Ice Cream
based on a fusion of two recipes online, plus Cedars' chai.

In a medium saucepan, heat 1 cup heavy cream, 3/4 cup sugar, a pinch kosher salt, and a 4x batch of Cedars chai spices (1 tbl cardamom, 32 cloves, 1 tsp fennel seed). When it bubbles gently, add 1 cup milk and 8 orange pekoe tea bags. Bring back to bubbling and let steep for 10 minutes or so. Strain into a small bowl. Press the teabags to extract all the liquid. Set up a small bowl with 1 cup heavy cream over an ice bath. In a separate bowl, whisk 6 egg yolks. Pour in the flavored cream very slowly, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and heat over low to medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard into the chilled cream and stir to stop the cooking. Once thoroughly mixed, cover and refrigerate until chilled.

Assemble ice cream on the kitchenaid: install the drive converter (which removes the orbital motion) and affix the bowl and dasher. Turn the mixer on to STIR and pour in the ice cream custard. Allow to mix for 24 minutes, or until the dasher slips and clicks. Transfer to plastic container and chill for some quantity of hours.

The soft-serve state is a little too warm for perfection, alas.
nothavanas: (Default)
Earl Grey Cupcakes with Lemon Frosting (in Starfleet colors) = Jean-Luc Picupcakes!

It needed more earl grey and less lemon, I'm afraid. I think using maybe 2 teaspoons of lemon juice and the rest milk would work better. I used a tablespoon of Stash decaf earl grey (3 bags) of uncertain vintage; maybe it simply wasn't strong enough.


Apr. 10th, 2010 12:19 pm
nothavanas: (Default)
Trophy Cupcakes has a new Salted Caramel Cupcake. It is the most sublime cupcake experience I have ever had. There aren't even words to describe it.
nothavanas: (Default)
Neil Gaiman is a favorite author of mine. His latest book, The Graveyard Book, tells the story of a boy raised by dead people in a graveyard. The blog issued a challenge to create a Graveyard Book inspired dessert. I decided to build part of the graveyard out of cake, because I watch too much Ace of Cakes.

The Egyptian Walk

Click this link to see many more pictures and read about the process and the design. )
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The oven works again! To celebrate, and to use up some apricots, I made this, from a recipe on Recipezaar. Unfortunately, the author left out the amount of sugar. I skimmed through some cookbooks and made a semi-educated guess, which seems to have worked. It comes out very much like cobbler or crumble with a dough solid enough to eat out of hand.

Apricot Crumble Squares

* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1 teaspoon vanilla
* 2 cups sliced apricots (drained if canned)
* 1 teaspoon sugar
* 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour, salt, and powder, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned. (I'd go up to 8 minutes next time.) Arrange apricots evenly over top of base. Mix sugar and cinnamon and sprinkle over top of fruit. Bake 10 to 12 minutes longer or until golden brown. Place pan on a wire rack to cool completely, then cut into squares.
nothavanas: (Default)
I was reading through one of my new roommates’ cookbooks, and found a recipe for toasted lemon pound cake with pears cooked in port. We just happened to have all the ingredients: pears at the right stage of ripeness, port, spices, and chocolate sheet cake instead of pound cake (Stir Crazy Cake, which is not too sweet or too rich, but is chocolate).

Combine 2 peeled, cored, and sliced firm pears with 1 cup port, 3 tablespoons sugar, 1 stick cinnamon (broken), and 5 juniper berries. Cook until pears are medium-soft, then remove pears and cook the wine down to a syrup. Spoon pears over cake and vanilla ice cream, then drizzle all with port syrup.
I don’t think I can explain how incredibly decadent this is, and it was literally all stuff we had on hand.


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