Flash in the Pan

One problem I've found with making your own ice cream is having to plan ahead. Using a compressor-type machine like the Cuisinart Supreme I reviewed is that even so, you still need to make and chill the mix so you're not waiting forever for it to freeze. But here's a Philadelphia-style vanilla I improvised today that's pretty good -- no custard base, so not as rich as you'd get with eggs, but you don't even have to heat the liquid to dissolve the sugar. You go immediately from mixing to the freezer, so it's great for a whim.

Ingredients

• 1 1/2 cups heavy cream


• 1 cup half and half


• 1/2 cup granulated sugar


• 1/8 tsp. salt


• 1/2 tsp. vanilla extract

Directions

1. In a bowl, mix the heavy cream, half and half, sugar, and salt until the sugar and salt are completely dissolved.


2. Stir in the vanilla extract until completely mixed in.


3. Freeze using ice cream freezer directions.

Makes about 3 cups of ice cream.

Labels: dessert, ice cream, recipes

I came up with this to test an ice cream maker -- and it's definitely worth making. The ginger is subtle and the lemon helps keep the mango from becoming cloying.

Ingredients:

• 1 lemon
• 1-inch piece of ginger root, peeled
• 2 1/4 cups water
• 1 1/2 cups sugar
• 3 very ripe mangoes (soft to the touch)

Directions:

1. Roughly chop ginger and place into medium saucepan.
2. Peel zest from lemon and place into saucepan.
3. Juice lemon and reserve juice.
4. Put 2 cups water into medium saucepan. Bring to boil and boil for five minutes.
5. Add sugar and continue boiling until sugar is dissolved. Remove from heat and let cool as you perform the next steps.
6. Peel mangoes and cut flesh from pit. Place pieces of mango into a blender with 1/4 cup water. Blend until pureed.
7. Pour puree into saucepan and mix. Pour half of mixture back into blender and blend again until smooth. Pour blended mix into a 1 1/2 quart container. Repeat with other half of mixture in saucepan.
8. Cover container and place in refrigerator for at least four hours.
9. Freeze in ice cream freezer according to directions until the resulting sorbet is soft.

Makes about 1.5 quarts.

Labels: dessert, recipes, sorbet

Labels: dessert, gluten-free, reviews, soy

The Culinary Institute of America has come out with yet another beautiful and useful book: Cake Art. If you've ever had an interest in interest in creating dramatic desserts, this is a volume for you, although I wouldn't call this a book for beginners. It starts with an overview of tools and components that I found myself wishing had a bit more to it: more individual photos of each item rather than trying to discern elements in group photos, more explanation of what to do and how to do it, and more tips.

However, it's not a paralyzing shortcoming, as you can get some of that from browsing online retailers, stores, and catalogs. Where the book really shines is in the techniques and instructions. For example, on page 31 there is a photo with three spoons of meringue, one stiff, one medium, and one soft-peaked. There are formulas for both hard and soft ganaches (Books often don't explicitly set the two side-by-side, and there's a big difference in the resulting texture and use.) as well as modeling chocolate. You can learn to make ribbons and coverings of fondant. Pipe a flower from buttercream (with a tip on how to reconstitute the mixture if it separates) or mold it from molding chocolate, marzipan, or fondant. In short, there is a lot to learn.

And that might be the big problem for many would-be cake decorators. Some of these techniques require practice, and a lot of it. If you go directly to the projects and try to work your way backward into the techniques, the results are going to be disappointing. If you want to undertake a given project (which, smartly, tell you how far in advance - weeks in some cases - to start different parts), then read through, write down the techniques that are necessary, and practice well in advance. You don't really think that pastry chefs start on this level of work their first day of class, do you? However, if you are willing to spend some time, this book should be well worth your while.

Labels: cake, cookbook, dessert, review

At the end of June, I received this recipe from Cointreau's US PR agency. New York chef Geoffrey Zakarian created it "in partnership" with the liqueur company - which probably translates to Cointreau paying Zakarian to create the recipe and mention the brand name drink. Of course you could substitute anything similar, such as Grand Marnier, triple sec, Bauchant, or Harlequin.

Ingredients

1/2 cup orange liqueur
1 Tbs. plus 1/2 tsp. brown sugar
1/2 Tbs. salted butter
1.5 lb strawberries, cleaned and cut into quarters
1/2 vanilla bean, split
cracked black pepper
1/2 bunch fresh mint, stemmed and roughly chopped
6 Tbs. crème fraiche

Directions

1. To make the marmalade, in a small saucepan over medium heat, combine orange liqueur and 1 Tbs. brown sugar. Reduce to 1/8 cup. Set aside.


2. Heat butter in medium saucepan over high heat. When melted, add 1/2 tsp. brown sugar and cook until lightly caramelized, about three minutes.


3. Add strawberries and vanilla bean to saucepan and sauté for 15 seconds. Add 1/4 tsp. black pepper and sauté for 30 more seconds.


4. Add mint and immediately split among six serving dishes. Garnish each dish with 1 Tbs. crème fraiche and 1/4 tsp. black pepper. Drizzle with warm marmalade. Serve immediately.

I can also see a variation: leave the vanilla out of step 3 and forget the crème fraiche. Instead, cook through step three, put 1 scoop of good vanilla ice cream in each dish, top the ice cream with the strawberries, and garnish with the pepper and marmalade.

Labels: Cointreau, dessert, orange liqueur, recipe, strawberries, vanilla

Another stop we made in Manhattan was at a place called Max Brenner: Chocolate by the Bald Man. Great name, which was better I thought than the one test piece we picked up - an oversized truffle with filling dipped in a chocoalte shell and then in cocoa powder. My wife liked it but I didn't think that the chocolate was particularly noteworthy. There isn't a Max Brenner either. This is a high concept restaurant with chocolate as a theme. (Here's a New York Magazine review that is fuller than what I'll do.) If you want good chocolate and can be satisfied with a small amount (because it's so freakin' expensive), head to La Maison du Chocolat at 30 Rockefeller Place at 49th. Street. Founded by Robert Linxe, who founded the original location in Paris, the products are the result of a1 genius master. As good as the chocolate is, try the fruit jellies solidified with pectin and not gelatin. Or check here online.

Labels: chocolate, dessert, New York, restaurant, review