chocolate craving

I present this recipe to reveal my thought process when faced with typical cravings and minimal pantry.



UBER-QUICK CHOCOLATE CAKE
::2 eggs
::1/2 c sugar
::salt
::1/4 c really soft butter
::1/2 c flour
::1/8 c cocoa
::1 t baking soda
::cinnamon
::1/8 c hot, strong coffee

-Pretty much mix wet, mix dry, mix everything and 375 for 15-20.

It's a really simple, moist, fluffy, eatable cake that satisfies my urge for chocolate and my need to bake. What really made this cake great:

SESAME GINGER CHOCOLATE SAUCE!!

I made this up real quick a few weeks ago for a pot-luck to drizzle on Swedish pancakes. Nobody made pancakes. I take spoonfuls in passing, but I was eager to use it with another foodstuff.
I don't remember anything close to a recipe. I know it involved these ingredients:
::butter
::cocoa powder
::fresh ginger
::sesame oil
::salt
::sugar



A complex, deep flavor. I was satisfied using my quick cake as a vessel for mass-consumption of this.

simply amazing.

A few days ago while exploring the blogosphere I came across a few posts (closet cooking, genesis of a cook) regarding the peanut butter, banana, honey combo. This is one of my favorite comfort foods. And the simplicity of the ingredients lends itself as a convenient, everyday indulgence. Just great. My goal was to take the flavor combinitaion in a different, more pre-conceived direction. Enter: bread pudding. It's rich, homely, and an extremely flexible base for flavor exploration/exploitation.



PEANUT BUTTER - BANANA - HONEY BREAD PUDDING
::2 c milk
::1/2-2/3 c crunchy peanut butter (the more the better!)
::1/8 c butter
::1/4 c sugar
::salt
::2 eggs
::day old bread (like this one)
::honey
::hot water
::butter
::2 ripe, large bananas
-Bring milk, peanut butter, butter, sugar, and salt to a boil, stirring often, and reduce heat until thickened.
-Remove from heat and let cool until lukewarm.
-Beat in eggs and add 3/4 of the bread in large chunks.
-Mix some honey with hot water and a table spoon of butter.
-Cut 1/4 of bread into small chunks and cover/saturate with honey mix.
-Cut bananas into large chunks and caramelize with butter in sauté pan.
-In a buttered pan place bananas and honey-soaked bread then cover with custard-bread.
-Bake at 350 for 35 minutes.

I have been really eager for this since conceiving it a few days ago. I even baked a bread solely for use in this recipe (prior post). Once I started preparing its components I became even more excited; smililng to myself as I bounced around the korridor. I knew this was going to be really outstanding. With custards/bread pudding it is easy to produce satisfying, but homogeneous flavors. One of my goals was to preserve the individual flavors. I did this successfully by using large pieces of banana and by pre-saturating a portion of the bread with honey. The results were just as I had hoped: rich, distinct bites of honey and banana amidst a sea of peanut-buttery goodness. And using chunky peanut butter gives a needed crunch to the otherwise custardy custard.

Next time I use plain base, reserving the peanut butter for either a marbled saltiness or as a luxurious whipped topping. Enjoy!

Apple Yogurt Bread

The other day at the grocer a friend recommended apple cinnamon yogurt and I immediately schemed this bread. I've been wanting to whip together a bread with some yogurt for some time now. It's simple and subtly sweet with gooey granny smiths lining the bottom! I was excited.



Apple Yogurt Bread
::1/4 c softened butter
::1/4 c sugar
::2 eggs
::1/2 c yogurt (I used a sweet, cinnamon/apple variety)
::1 c flour
::1 t baking powder
::1 t baking soda
::salt
::cinnamon
::2 granny smiths
-cream together butter and sugar
-mix in eggs then yogurt.
-mix flour, baking powder, soda, salt, and a little cinnamon
-combine dry and wet
-wash, core, and slice apples
-toss them in a mix of cinnamon, sugar, and flour until coated
-place apples at bottom of buttered pan
-spread dough on top of apples
-bake at 350 for 45 minutes

Wait until the bread sufficiently cools until slicing and the baked apples will stay intact. The upper bread is very simple but moist. What's special is the combination of bread and apples. They add a needed tangy sweetness. This is great by itself or spread with butter. Maybe consider adding salt roasted walnuts. Or topping it with an brown sugar, oat, egg white glazing? Good times.

Ginger Honey Sesame Bread

I was hungry and unmotivated to trek to the grocer at 9pm. Luckily, with my recent acquisition of baking soda, I can satisfy my snacking needs with simple, homemade quick-breads. Also, limited by a small amount of butter, I decided to add sesame oil to dough, and then why not ginger?

served warm with drizzled honey:

...also: darker than expected.

GINGER HONEY SESAME BREAD
::2 T butter (softened)
::1/4 c sesame oil
::1/4 c sugar
::1/4 c honey
::2 eggs
::1 T ginger (freshly grated/minced/pulverized)
::1 c flour
::1/4 c oats
::2 t baking soda
::salt
::cinnamon
-cream together butter, sesame oil, sugar, and honey.
-incorporate eggs and ginger.
-mix flour, oats, baking soda, salt, and cinnamon.
-combine dry and wet ingredients
-pour into sesameOiled baking pan
-bake at 350 for about 40 minutes.

I am really happy with these results. The ginger is strong, but gives way to the pleasant sesame and honey. A brilliant aftertaste. I would consider adding sesame seeds to the mix or as a topping. Maybe cashews.

another banana bread.

There was a period of my life defined by the baking of weekly banana bread. It was delicious for a few weeks, until I become more interested in the smell and the process than the taste. Needless to say, I made many friends. Now that I have finally found baking soda in ICA (the main Swedish grocer), I can finally get back to some regular aroma therapy sessions. I also bought honey at the store and, with a box of honey puffed cereal (like "Smacks", but generic), was eager to satisfy my sweet tooth.

check out that toasted cereal!


BANANA-HONEY BREAD
::1/2 c butter (room temperature)
::1/4 c honey
::1/4 c sugar
::2 large uber-ripe bananas
::1 egg
::1 T baking soda
::1 c flour
::1/4 c oats
::honey puffed cereal
::salt
::cinnamon
-cream butter with honey and sugar
-mash bananas with egg
-mix bananas into butter
-mix baking soda, flour, oats, salt, cinnamon, and a handful of cereal
-combine wet/dry mixes (should be very moist)
-put in a butterDusted pan and top with another few handfuls of cereal
-bake at 350 for 45-1.

"Whoa! Wow! Next time you make this I watch."-Swedish roommate. It was his birthday and this was the most excited he got all day. Yeah, banana bread didn't exist here.
This batch came out very moist. The texture was perfect and the honey and crunch of the honey and crunch were suitably subtle and smile-worthy. I will make this again. I still want to add either yogurt or cottage cheese. Luckily you can by pre-mixed cottage cheese yogurt cinnamon snack at the local ICA. hmm...suspect

Your leftovers are my pudding.

I took home some extra vegan bread from the vegetarian/vegan restaurant I work at. It's very dense and has whole roasted hazelnuts, apricots, and raisins mixed throughout. We serve it to every table as they sit down. I can't eat more than a bite without alternating between it and gulps of milk. It's just too dense. But, I figured, why not use it for a recipe? I considered making a bread pudding, or grinding/crushing it and using it as a pie crust (I also make crusts of old cornbread or banana bread, any bread really, try it). After reading Emiline's entry to her food blog contest, I knew the bread's fate: pudding. Delicious, moist pudding.

colors!


CHOCOLATE BREAD PUDDING
::1 c milk
::3 T cocoa
::1/3 c sugar
::2 T butter
::2 t salt
::2 eggs
::1/2 c cream
::dry/stale bread (Challah works best, but use what you have)
-Heat the milk, sugar, salt, and cocoa in saucepan until dissolved and scalded.
-Melt in butter and TAKE OFF HEAT
-Once mix is about room temperature, mix in eggs and cream.
-Add in chunks of bread and let sit for 15 minutes (or cover and place in fridge for hours)
-Pour into buttered baking ban or individual ramekins
-Bake for 35-45 minutes at about 350º (I used glass...so maybe ramekin use 375º)

I served this in a bowl, drizzled with heavy cream. Really tasty. Since the bread was so dense, and could not be fully infiltrated by the custard, there is a great variety of textures. And the surprise crunch of a hazelnut or sweetness of dried fruit really made this batch special. I'm definitely going to have to take home more of this great bread next week!

black and tan and a spoon

A few days ago I decided to take a stroll around the food blogosphere. I do this every once and a while, usually searching for ice cream recipes, inspiration, and delicious pictures. Eventually I came across Sugar Plum, where Emiline had chosen to throw a St. Patrick’s Day food blog event. I've never participated in a blog event before. And with beer plentiful here in Sweden, I knew I must participate. Even before I had made that decision, my mind had started wandering around the "kitchen." This test kitchen, thought mostly fanciful, is unavoidably accompanied by a growling stomach and a half-concealed grin. Anyways.

Some initial thoughts: Beer, cream, ice cream, no ice cream maker, beer, pudding, génoise, no pans, mousse, beer.

I decided a mousse would be perfectly spoonable and elegant. And why not add whipped cream? I've run into a few problems while cooking in my Swedish kitchen the last two months. I don't want to spend (too much) money on kitchen essentials that I know I will leave behind in 4 months. Also, it's just difficult to find certain ingredients. Baking soda and cream of tartar have both eluded me in the grocery stores! Baking soda! And, with this in mind, I set out to make mousse with neither electric mixer nor recipe. dumb

partially inspired by the drink: Black and tan

served in a shot glass.

GUINNESS-CARAMEL MOUSSE WITH ORANGE-ALE WHIPPED CREAM
(not exact, and not portioned well)

::::Guinness-caramel mousse::::
::1/2 c Guinness (room temp preferred)
::1 c sugar
::2 T water
::4 eggs separated
::1/2 c heavy cream
::cream of tartar (I did not use this, but you should)
-heat 1/2 c sugar and water in saucepan on medium-high until sugar dissolves and caramelizes.
-take off heat and add Guinness (it will foam like crazy)
-reduce heat to Low and reduce to about 1/2 c.
-beat egg yolks with about 1/4 c sugar until light
-beat egg whites with a tablespoon sugar and a bit of cream of tartar until stiff peaks.
-beat cream with a tablespoon sugar until stiff peaks.
-beat yolks continuously while slowly adding in hot Guinness/caramel
-alternate folding in spatula-fulls of whipping cream then egg whites
-pour into glasses, cover, chill.

::::orange-ale whipped cream::::
::1/2 c pale ale
::1/2 c sugar
::1/4 c fresh orange juice
::the orange's zest (remember to zest before cutting the orange!)
::3/4-1 c cream
-heat sugar and ale until sugar dissolves over medium-high.
-add zest and juice and turn heat to Low
-reduce until about 1/2 c
-chill
-mix orange-ale syrup with cream and whip until stiff peaks

Okay. It tastes really great. Both parts of this recipe taste fine on their own. The beer and flavoring parings are great. Dark, creamy Guinness with smooth, complex caramel. The light ale whipped with fresh orange. Great.
With proper kitchen appliances I would expect both to have more complex/contrasting textures. And maybe next time chocolate-guinness rather than caramel. Or both?

I'm looking forward to seeing what the other bloggers put together. Should be a delicious moment.

banana bread.

I haven't done any baking in the last two months. It was difficult. But now, with the fumes of fresh banana bread wafting through my corridor, it will be hard to stay away from the oven. I tried a few new things in this "loaf". First, I say "loaf" because I baked in a circular, glass pan. Not quite a loaf, but quite delicious. Who cares about shape anyways? Another new addition: an unmashed, less ripe banana. I caramelized it a bit before placing it, cut lengthwise, on top of the dough. I also used half flour, half oats. I think that will be nice.
If there is one thing I love about banana bread, it's that it reminds me of banana bread ice cream!



(I didn't have a recipe and I have a limited pantry (no baking soda!: oops), so don't be too critical or trusting of this. I'm not)

BANANA BREAD
::1/4 c butter softened
::1/4 c sugar
::2 eggs
::1 large ripe banana
::1 large yellow banana (peeled and sliced lengthwise)
::1/2 c oats
::3/4 c flour
::2 t baking powder
::cinnamon
::salt

-cream butter and sugar
-mix eggs and ripe banana
-combine egg/banana with butter/sugar
-mix dry ingredients
-slowly mix in dry ingredients
-put mix in buttered, circular pan. or use a traditional 5x9 loafer.
-caramelize the fresh banana in a frying pan on medium/high heat. Consider sprinkling it with cinnamon and salt.
-place banana slices on dough before baking for about 45 minutes at 350.

*remember: using a glass pan like I did, please turn the stove down about 20º.

I haven't tried this yet, but it has all the requisites of success. Looks good, smells good, and induces roommates to halt studies and wander toward kitchen. as a note of importance: THIS IS THE FIRST BANANA BREAD MY SWEDISH ROOMMATES HAVE EVER SEEN!

Mediterranean Wrap

Like a mediterranean chop suey in the sense that you throw in whatever's on hand (vegetables, protien) and out comes a satisfying meal. Just have some goat cheese and some tortillas on hand.



Items to consider (that I've used)
::green beans
::garlic
::red pepper
::hot peppers
::onion
::mushrooms
::tofu
::chicken
- chop any mixture of plant, anmal, fungal matter then sauté in olive oil AND butter until well browned/crisped. Season with salt, pepper, thyme or chopped, fresh herbs (basil would be especially tasty). Serve on steamed tortillas (I used the vibrant Spinach variety from TraderJoe's) smeared with fresh goat cheese.

This is a really easy, fresh dish that can be thrown together with any vegetarians' or omnivorous' pantry.

quick mushroom soup

Something about fresh mushroom soup that transcends its canned counterpart. Maybe its the thinner, more approachable broth, or the freshly sautéed onions and garlic, but the love is unmistakable. Add some barley and some finely diced tofu and there's full meal.

MUSHROOM SOUP
::1 cup diced mushrooms
::medium onion, diced
::1-2 cloves garlic
::1.5 c chicken broth
::.5 c milk/cream (your fat choice)
::olive oil
::2 T butter
::2 T flour (I use white whole wheat flour, yeah)
::soy sauce (or just salt) to taste
::feta cheese

-Sauté onions and mushrooms in olive oil until nicely browned.
-Mix in garlic, wait a minute, then melt in butter.
-Add flour and mix, stirring frequently for a minute or two.
-Pour in chicken broth. (this would also be an appropriate time to add some tofu).
-Simmer/Boil for a few minutes then add milk, soy sauce.
-Sprinkle with feta and black pepper (and also add cooked barley or brown rice now if you'd like)

Only a lazy 15 minutes from start to finish and an amazingly deep flavor. I'm not sure the soy sauce adds to the flavor...but it didn't detract, so I'll keep it. The feta matches the flavors well, and would maybe piggyback the addition of some balsamic or wine (maybe a cheap red?). Another route to take would be oriental. Omit the milk, add some ginger and chile, substitute sesame oil for olive, and top with lime, cilantro, sesame seeds? That'd be nice.

a tofu recipe

I've been letting reality come between food and the blogosphere. So just because I don't blog frequently doesn't mean I'm not cooking. Also, due to lack of feeling great, I'm reinstating my "wellness" life stlye. Here was a quick tofu dish to get things started.

MY Wellness: diet of whole grains (nothing too refined/processed), fruit, vegetables, beans, nuts, and more tofu than usual to supplement fatty meats. No high fructose corn syrup (this has been surprisingly easy for me...thanks Trader Joe's). More yogurt and less bacon for breakfast. Menus created, not ordered from.



TOFU WITH SPICY GARLIC WHITE WINE SAUCE
::extra firm tofu
::sliced mushrooms
::olive oil
::chili oil (can be skipped for less heat)
::1 clove garlic
::1/2 chopped habeñero pepper (really spicy=can be skipped)
::white wine
::cream
*proportions of these ingredients don't matter too much. Just mix and match to hunger.
- Sauté tofu and mushrooms in oils over medium-high heat until starting to brown.
- Add habeñero and garlic (maybe some shallots or onions would be nice too)
- Splash of white wine and cook for a minute.
- Add a little cream and stir before serving.
- Season with salt/pepper (and consider topping with fresh basil and tomato)

This was awesome. It's so easy to get stuck in a rut with tofu. Soy, ginger, basil, and sesame are good after all, but this Italian spin carried a much deeper flavor. It's a really quick dish, and can be expanded so easily for friends. And remember: WHITE WINE is one of the best ingredients to have in your pantry to effortlessly boost meal appeal. It's fragrant, it's delicious; just great. And maybe you don't have cream on hand, so consider a little butter and some milk to supplement. And don't go crazy with spices. Just because Italian is on your mind, don't go adding dried basil, thyme, oregano, garlic, and onion powder. Cook with a few, fresh ingredient. Be able to taste the dish, as well as individual ingredients, and you will appreciate both more.

BERRY CHIP ICE CREAM

It's been awhile since my last post. Lots of school and work. Luckily there's always a weekend of cooking and relaxing to look forward to. I'd never done a berry flavored base before, so I took this opportunity and a bag of unclaimed mixed berries and created what would become a reliable crowd pleaser.

BERRY CHIP ICE CREAM
:: 2 c ice cream base
:: 16 oz whole frozen mixed berries
:: 3/4 c brown sugar
:: 1/4-1/2 c water
:: 2 oz chopped white chocolate
:: 2 oz shaved dark chocolate

- bring, water, berries, and brown sugar to simmer.
- mash while in saucepan and reduce to thick syrup.
- push berries through sieve to remove seeds.
- chill berry syrup and add to ice cream base before mixing.
- mix in chocolate toward end of freezing.

A bright purple/pink vibe and creamy texture well versed by chocolate. Really smooth and fresh tasting and without too much chocolate. I'll be making more of this (or a variation) soon.

Chicken Broccoli Bake

University of Michigan is notorious for poor cafeteria food. Surprisingly, many current students and recent alumni have rallied behind one reliable dish: Chicken Broccoli Bake. It's rich in flavor and substance, has high sauce appeal, and even enough vegetables to keep mom off your back. A hefty portion served on rice is the perfect companion to salad bar and soft serve.

The university has it's recipe available online. And, though it produces good results, it seems too tedious for the average student slop chef. So, here's an attempt at easy broccoli bake.



CHICKEN BROCCOLI BAKE (adapted from UofM)
::1.5 c water
::1 c rice
::1 can cream of mushroom soup
::.5-1 cup sour cream
::1 onion (chopped)
::1 garlic clove (chopped)
::4 T butter
::1 lb boneless, skinless chicken breast cut into small chunks

-Mix water, rice, soup, sour cream in a casserole dish (I use my trusty 13x9x2 pyrex)
-Sauté onion and garlic with 2 T butter until golden
-Sauté chicken with remaining butter until lightly browned (NOT cooked all the way through)
-Mix onion and chicken with previously combined ingredients.
-sprinkle pan with bread crumbs, parmesan, salt, and pepper
-***for white rice, bake at 350 for 45.
-***for brown rice, bake at 350 for just over an hour

This was easy and excellent. Just as I remember in the dorms. Maybe I would change a few things: more onions and garlic, maybe some white wine. Also, some interesting flavors might come from swapping beef for chicken, egg noodles for rice.

Ginger Chocolate Chip Ice Cream

In honor of my OldMan, known to buy anything ginger. He's visiting on Sunday and I know he's been looking forward to some homemade happiness. This was my first venture into ginger ice cream. I used some strong ginger stuff from Trader Joe that I usually use with toast. Though I'll definitely add more next time, it's a good start.

GINGER CHOCOLATE CHIP ICE CREAM
::3 T traderJoe's Spreadable Ginger
::3 oz chopped dark chocolate (the darker the better)
::2 c ice cream base

-Chill ginger and whisk into ice cream base.
-Put in ice cream machine
-Vary-chop (=non uniform, for lots of different textures) the chocolate. Heating the chocolate a few seconds in the microwave helps knife flow (thanks for the tip Stacerella of chickybandita.com)
-Add chocolate about 2/3 way into churning.

As I said earlier, more ginger (probably about 4-5 Tbs. But it's still great. It's like eating chocolate covered crystallized ginger. Nice.

I haven't given myself camera access recently, but some photos will emerge...eventually. sorry about that

Sweet Potato Ice Cream

School and work have been taking most of my time. All my time. At least, until 12pm Friday, when I unwind with some cooking, baking, and churning. It's good.

Like mashed candied sweet potatoes, but ice cream. Without the toasted marshmallows (although if I had a little butane torch, it would be awesome to serve toasted mini-mallows atop the frozen orange deliciousness).

Sweet Potato Ice Cream
::1 sweet potato
::1/2 c maple syrup
::1/4 c cream
::6 T butter
::cinnamon
::salt
::vanilla
::2 c ice cream base

-Peel, quarter, and score sweet potatoe before roasting with 2 Tbs butter, salt, and a little maple at 400 until tender.
-Mash/whip potatoes with cinnamon, cream, vanilla, and remaining syrup and butter.
-Let mixture cool and mix with ice cream base before freezing in machine.

This turned out really well. It's sort of like sweet potato pie or my grandmas sweet potato casserole. In fact, next time I'm planning on some graham cracker crust, maybe some toasted marshemallows.

Banana Bread Ice Cream

It's really good. Inspired by last week's mini-batches, this flavor is a worthy translation of a fresh baked loaf of banana goodness. Though I omitted roasted nuts, I couldn't pass up chocolate chunks. And that oat/granola glaze I put on top my loafs: that's in there too.

BANANA BREAD ICE CREAM
::2.5 c milk
::2 c cream
::5 egg yolks
::salt
::vanilla
::2T cinnamon
::1 ripe banana (finely cut)
::.5 lb dark chocolate (coarsely chopped)

- Mix yolks, sugar, salt
- Slowly whisk in scalded milk
- Return to heat until custard thickens
- Add cream and chill
- Add cinnamon and vanilla before placing in ice cream maker.
- Add banana about 2/3 way into churning
- Layer/Top with oat mixture (recipe below)

OAT TOPPING
-Mix cup oats, 1/2 c sugar(preferably brown), 4T melted butter, salt, vanilla, cinnamon.
-Bake @350 for about 20 minutes, until crisped.

Great combination of flavors and textures. Maybe a little more chocolate next time, but maybe not. Nothing was overpowering or too subtle. Just good.
-Place in freezer and break up before adding to ice cream.

Banana ice cream. Cinnamon ice cream. One base: two flavors

Whenever you have a small chunk of time (maybe less than 20 minutes) make batch of simple ice cream base. It will stay for about a week in a cold fridge, save you time making it, and the low temperature will produce great, smooth results.

ICE CREAM BASE (makes 4.5 cups)
::2.5 cups milk
::1.5 cups cream
::5 egg yolks
::1.5 cups sugar
::salt

- Mix yolks with sugar and a dash of salt.
- Slowly whisk in scalded milk.
- Return to heat and thicken custard.
- Take off heat, add cream, cool.

It's really easy, really thick, really great results. I made small pint batches using 1.5-1.75 cups base depending on mix-ins.



BANANA ICE CREAM
- 1/2 banana, minced and sprinkled with salt and cinnamon.

CINNAMON ICE CREAM
- 1.5 tbs cinnamon, 1/2 tsp nutmeg, 1/2 tsp cayenne.

Both of these came out awesome, and because I was using so little base, it only took about 15 minutes in the mixer. Now I'll make a batch of these combined...BANANA BREAD ICE CREAM...it's coming soon

banana ice cream

One of the first ice creams I made two summers ago was french banana (french vanilla & banana). Partially for originality and partially due to my mother's deathly banana allergy, I've stayed away from the flavor. But it's so good and I'm excited to have recently re-discovered it. And there are so many additions that can be made to the base or as mix-ins.

BANANA ICE CREAM
::2 cups milk
::2 cups sugar
::2 cups cream
::4 egg yolks (at least)
::1 ripe banana
::salt
::cinnamon

- Beat yolk with sugar and dash of salt
- Slowly whisk in scalded milk
- Heat until custard forms
- Mix in cream and cool
- Finely slice banana and sprinkle with salt and cinnamon
- Add bananas to ice cream maker with about 10 minutes left.

For this batch I mixed in a simple fudge of semi-sweet chocolate, butter, cream, and salt. Next time I may fold in some peanut butter (thinned/lightened with whipped in simple syrup) or add a little butter to the base or use extra egg yolks. Or add chopped roasted nuts or fresh berries or oatmeal cookie chunks. Or use bananas flambéed or roasted with your favorite spices.

Really delicious, not overpowered with bananas. Summer.

Caramel Chocolate Cashew Ice Cream

My response to a request from Stacerella: "yummy chocolate chunk, whole cashew ice cream". I'm always up for a challenge. I used a caramel base, 85% cocoa Lindt chocolate, salt and sesame roasted cashews. Great.



CARMEL CHOCOLATE CASHEW ICE CREAM
::1.5c sugar
::2c milk
::4 egg yolks
::2c heavy whipping cream
::sesame roasted cashews (recipe below)
::85%cocoa Lindt chocolate bar

-Melt sugar in saucepan on medium/high and stir until browned (take off heat before desired brownness and continue stirring)
-Slowly add scalded milk. Carmel will harden up, so return to heat and mix until dissolved in milk (may take a while)
-Beat egg yolks with a dash of salt.
-Whisk milk with egg and return to heat until custard forms.
-Add cream and chill.
-Freeze in ice cream machine.
-Toward end of cycle, add cashews and chocolate (shaved, or chunks)

SESAME ROASTED CASHEWS
::1c whole cashews (raw, unsalted)
::sesame oil
::salt
-Lightly coat cashews in oil.
-Sprinkle with salt
-Place under broiler, stirring every minute or two until browned.
-Freeze before using with ice cream.

Yeah, this is a great batch to break in my new house. I served across the street at a potluck and it was a hit. The sesame cashews are excellent with the ice cream and even better just from the oven. The chocolate was nice and bitter: a good contrast to sweet caramel and salty cashew.

chocolate fudge cheesecake ice cream

It's been a while since my last post. On the 17th I moved out of my apartment, forcing me to pack my pantry and forgo a week long exercise in nomadic living. This also involved my parents taking my ice cream machine for a week to lure me home for a few days of visiting and laboring.

My mother's request: Chocolate cheesecake. And, due to her high chocolate demands, the addition for bittersweet fudge became apparent, indeed: naturally delicious.



CHOCOLATE FUDGE CHEESECAKE ICE CREAM (for 1.5 quarts)
:: 4 egg yolks
:: 8oz cream cheese
:: 1.5 cups brown sugar
:: half-a-lemon's juice
:: salt
:: 2 cups milk
:: 1 cup chocolate
:: 1 cup cream

- Mix egg yolks, cream cheese, brown sugar,lemon juice, salt
- Mix chocolate (either cocoa or bittersweet chips, whichever your mother forces you to add more of) with milk and scald mixture.
- Slowly whisk in milk to egg mixture and return to heat.
- Mature custard and take off heat.
- Add 1 cup cream and cool.
- Add vanilla (or possibly other flavors: maybe raspberry, peanut butter, caramel, tastiness, etc.)and use ice cream machine.
- Layer finished ice cream with fudge (recipe below) before ripening in freezer.

REALLY QUICK EXPERIMENTAL FUDGE #4
- Melt 1/2 cup semi-sweet (or bittersweet) over a double boiler or saucepan on low heat.
- Add a little oil, salt, cream (sweetened condensed milk would work), vanilla (toward end)

"This is one of the best ice creams I've ever had"-mom
"I don't like cheesecake too much, and this is an accurate rendition"-dad
"Lots of chocolate. Very rich"-everyone

Needless to say, it was a success. I've pretty much nailed down a good cheesecake base now. I've done the chocolate and pumpkin, and will probably try something a little more subtle next time it's used. Maybe raspberry with chocolate chunks.

A side note: inquire your local cheese monger regarding Humboldt Fog. A goat-lover's dream. Creamy, tangy, smooth.