Posts Tagged ‘dessert’

It’s a super gray and windy day here, which is sort of forcing us all indoors. Last week I made the recipes from this episode, which just didn’t seem seasonally appropriate. Why is it that eggnog is typically only consumed at the holidays? It must be due to our willingness to allow ourselves to indulge more during the holiday season since eggnog is most certainly a rich treat. Seeing as we are not really allowed to indulge ourselves in many ways right now, maybe now is actually the perfect time to drink a little nog.

My dad would make homemade eggnog when my parents would host holiday parties. I’m almost certain that he used the recipe from The Joy of Cooking. There’s a story about my brother as a young teenager at one of my parents’ parties. Apparently, he liked Dad’s eggnog and helped himself to a little too much. I believe he was lying on the floor under the dining table, and he only recalls hearing my dad say to my mom, “he’s crocked!”

Eggnog

Eggnog is basically just like any custard pie filling. Alton’s recipe here is an uncooked version, but he does also provide a cooked version for those who are concerned about Salmonella.

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Ingredients for Alton’s eggnog: eggs, sugar, nutmeg, bourbon, cream, and milk.

For the uncooked version, separate four eggs, placing the whites in one large bowl and the yolks in another.

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Four eggs, separated.

Beat the yolks until they have lightened in color and are thick. Interestingly, the online recipe calls for using a stand mixer to beat the yolks, but Alton explicitly says in the episode that he prefers a hand mixer for this recipe.

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Yolks beaten until light and thick.

With the mixer running, slowly add 1/3 C sugar.

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Sugar beaten into yolks.

Next, add 2 C whole milk and 1 C heavy cream slowly to the yolks.

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Milk and cream added to the yolks.

Using a microplane grater, grate 1t fresh nutmeg; if your microplane has a plastic sleeve, you can place the sleeve on the back side of the grater to “catch” the nutmeg. Stir the nutmeg into the yolk mixture.

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Fresh nutmeg added.

Finally, add 3 oz of bourbon (Alton used Maker’s Mark, which is also what we happened to have), stirring. Place the eggnog in the refrigerator to chill while you tend to the egg whites.

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Bourbon stirred in.

Beat the whites to soft peaks (again, he used a hand mixer here). Once you have soft peaks, slowly add 1 T sugar and continue beating the whites until you have stiff peaks. It’s always fun to invert the bowl over your head to confirm that you have stiff peaks – if no egg white falls on your head, you’re good to go.

Slowly pour the chilled custard into the egg whites, beating on low speed. Chill the finished eggnog thoroughly before consuming.

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Custard added to stiff egg whites.

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Eggnog after chilling. Thick foam on top.

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Alton’s eggnog.

The eggnog will keep in the refrigerator for a couple days, but you may need to re-froth the mixture with a hand mixer or blender. We drank our nog over the course of three days and I actually thought it maintained its froth very well. It’s been years since I had my dad’s eggnog, but I found Alton’s recipe to be very similar. This eggnog is rich, creamy, and has a perfect layer of  fluffy foam that floats on its surface. While the bourbon is apparent, it does not overpower the nutmeg or the dairy. I would certainly make this again. If you haven’t made eggnog before, keep in mind that homemade eggnog is nothing like the stuff you buy in the stores.

A few years ago, Alton posted a recipe on his web site for an eggnog that you can age for months in your refrigerator. Yes, I’ve tried it, and yes, it is delicious. The aged eggnog is more on the boozy side and lacks the foaminess you get from the egg whites in his un-aged version. Honestly, you can’t go wrong with either recipe.

Eggnog Ice Cream

I mentioned earlier that Alton also provided a recipe for cooked eggnog in this episode. With the cooked recipe, you have the choice of either drinking it or making it into ice cream. Either way, the recipe begins with placing 1 pint of whole milk in a saucepan, along with 1 C heavy cream and 1 t freshly ground nutmeg.

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Milk, cream, and nutmeg in a saucepan.

Whisk the milk and cream, bringing it to a boil over high heat.

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Milk, cream, and nutmeg being brought to a boil.

While the dairy heats, place a metal bowl on top of the saucepan and add 4 egg yolks. Whisk the yolks until they are light yellow and thick. Slowly add 1/3 C sugar. Remove the bowl from the heat when the yolks fall from your whisk in ribbons. Be careful not to cook the eggs. Note that the online recipe does not even call for heating the yolks.

Once the milk/cream is boiling, remove it from the heat. Temper the egg yolks by slowly whisking in the hot dairy.

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Ready to temper the yolks by slowly adding the dairy.

Pour the mixture back into the saucepan and check its temperature with an instant thermometer – it should be right about 160 degrees. My temperature was quite a bit lower than this, so I continued to heat my custard until it reached 160.

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Temperature after tempering, so back on the stove to reach 160.

Whisk in 3 ounces of bourbon and allow the custard to cool to room temperature. Refrigerate the custard until thoroughly chilled.

To drink as eggnog, fold in 4 pasteurized egg whites that have been beaten to stiff peaks and serve. Alternatively, to make ice cream, do not add the egg whites. Rather, just chill the custard overnight and churn it in an ice cream maker. Since I had already made the uncooked recipe for eggnog, I churned my cooked eggnog base in my ice cream machine.

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Churning the custard in an ice cream machine.

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Alton’s eggnog ice cream.

I have to say that I was highly disappointed in this recipe because the resulting ice cream tasted very strongly of bourbon and its texture was very icy (probably because of the alcohol content). When I think of eggnog ice cream, I think of a very smooth, dense, dairy-forward dessert, but this lacked all of those traits. I’d look elsewhere for an eggnog ice cream recipe, but Alton’s eggnog recipes are certainly good for drinking.

My quest appears now be to complete a blog post during nap time. Will it happen this time? I’m guessing not, but we’ll give it a shot. We’re all still in isolation as we wait for this pandemic to be deemed as safely past. Since we can’t go out to eat, we may as well cook, right? We have been trying to support some of our local restaurants by getting takeout here and there, but I’m also cooking as much as I can with a six month old baby. Lately, I’ve been futzing with sourdough, as I have my mom’s old starter and a new one I picked up from a local eatery. This episode has nothing to do with sourdough, though. Instead, it deals with pocket pies. The recipes from this episode are all contained in one link, which is here.

Well, I did not successfully finish a blog post during nap time. In fact, it’s now nap time again two days later! Let’s give this another go.

Alton’s pocket pies have numerous iterations, so you can play with fillings, cooking methods, etc. The online link contains recipes for his pocket pie dough and for two fillings. To make the dough, pulse together in a food processor:  2 t baking powder, 3/4 t Kosher salt, and 9.5 ounces flour; this will “sift” and aerate the flour.

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“Sifting” flour, Kosher salt, and baking powder in the food processor.

Place 2.5 ounces of shortening in ice water to chill for a few minutes. Once chilled, remove the shortening from the water and place it in a large bowl.

Add the flour mixture to the shortening and use your fingertips to work the shortening into the flour. Make a well in the center of the flour and pour in 3/4 C milk, stirring well (you want gluten development here).

Turn the dough onto a counter and knead it 10-20 times with your hands.

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Finished dough after kneading.

Roll the dough until it is 1/2″ thick and cut rounds with a 2.5 inch circular cutter. Roll each round until it is a thin disc measuring 5-6 inches in diameter. Place the dough rounds between sheets of wax paper and let them chill in the refrigerator for 1-2 hours before forming pies.

Alton’s favorite fruit filling for hand pies is a curried mango filling. You want this filling to be chilled before you use it, so you’ll want to make it several hours ahead. Peel and dice four mangoes, and place them in a large saucepan. Add 1/2 C brown sugar, 1/2 C cider vinegar, 2 t curry powder, and 1/4 C fresh lime juice to the pan.

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Mangoes, brown sugar, cider vinegar, curry powder, and lime juice in a large saucepan.

Bring the mixture to a boil over high heat, place a lid on the pan, and decrease the heat to a simmer. Let the filling simmer for 30 minutes.

Cool the filling at room temperature for an hour, and then place it in the refrigerator for 3-4 hours; a metal bowl will speed up the chilling.

Alternatively, for dessert pies, you can make Alton’s favorite chocolate filling. To do this, put 10 ounces of softened butter in a large ziplock bag. Add 2 1/2 C sugar, 1/4 C + 1 T cocoa powder, and a pinch of Kosher salt.

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Chocolate filling ingredients in a large plastic bag: butter, sugar, cocoa powder, and Kosher salt.

Seal the bag and mash the filling with your hands until it is combined. When you are ready to fill pies, you can simply snip one of the bottom corners off of the bag and pipe the filling directly onto the dough.

Although there are no real recipes for other fillings in this episode, Alton did mention some other filling possibilities. For example, you could use leftover beef stew as a pie filling. Or, you could make mini pizza pies by filling the dough with pizza sauce, cheese, and toppings.

Regardless of which fillings you utilize, to form the pies place a large spoon of filling on one side of each chilled dough circle. Rub the edges of the circle with egg wash (1 egg plus 2 t water). Fold the dough over the filling to form a half moon, and press any air out with your fingers. Press the edges together with your fingers to seal them well, and use a fork to crimp the edges together. Place the sealed pies on a parchment-lined sheet pan and cut three small steam vents in the top of each pie with kitchen shears. Doh! Nap time appears to be over again!

Fast forward to another nap time a day later, and here we are. Now, back to baking the hand pies. Bake the pies at 350 for 25-30 minutes, or until golden brown. Let the pies cool for several minutes before eating. I baked some mango pies and some chocolate pies, and some of them leaked a little bit, especially the chocolate ones.

The crust here was very pie-like, though I think the crust would have been better if it had a little more flakiness to its texture. The mango filling was sweet, but not overly so, so you could easily eat these for breakfast or a snack. I had to use a slotted spoon when I placed the mango filling on the dough, as the filling was pretty thin and seemed to run all over the dough. The curry flavor was definitely evident, but it wasn’t completely overpowering.

Pan frying is another option for cooking hand pies. To do this, heat a heavy skillet over medium-low heat, adding a pat of butter. Once the butter has melted, place two hand pies in the pan, jiggling the pan to be sure the pies do not stick.

Flip the pies once they are golden brown. I pan fried some chocolate hand pies for dessert and they leaked less than the baked chocolate pies. The pies came out looking a little flat – like pressed sandwiches, but I liked the richness of cooking the pies in butter.

These pies seemed much more indulgent than the baked ones. The chocolate filling was very rich and had a slight grittiness to its mouthfeel from all of the sugar. I’m sure the grittiness could be remedied by making the filling in a mixer, but it’s certainly more fun to mash it together in a plastic bag!

If you want to get super indulgent, you could always try deep frying your hand pies. To do this, heat two quarts of canola oil to 375 degrees in a Dutch oven. For hand pies that will be deep fried, do not cut steam vents in the tops, but rather use a fork to dock the dough a few times. Fry the pies, a few at a time, until they float and are golden brown. Transfer the fried pies to an inverted cooling rack on newspaper, and allow them to cool for at least five minutes before eating. I did not end up deep frying any of my hand pies, as I just ran out of time to try this application. I imagine that these would be the crispiest pies.

You can store cooked fruit or chocolate pies at room temperature for up to a week. Pies with meat fillings can be refrigerated/reheated for up to a week. You can also freeze uncooked pies on a baking sheet, throwing them in a 350-degree oven for 30 minutes when you are ready to eat them.

In addition to his baked, pan-fried, and deep-fried pies, Alton also made homemade toaster pastries in this episode. Yep, you can make pop-tarts at home. To make these, make a full batch of dough as for the hand pies above, but divide the dough in half after kneading. Roll each of the two dough pieces into a 12″ x 10″ rectangle, using a knife to trim the edges. Divide each dough rectangle into six 4″ x 5″ rectangles, cutting them with a pizza cutter.

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Half of the dough rolled into a 12″ x 10″ rectangle and cut into six 4″ x 5″ rectangles.

Rub egg wash (1 egg plus 2 t water) all around the edges of six of the 12 smaller rectangles. Spoon a couple tablespoons of your desired filling (Alton used fruit preserves) onto the center of each egg-washed rectangle, spreading it with a spoon.

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Egg wash rubbed around edges and filling spooned onto rectangles.

Use a fork to dock the remaining six dough rectangles and place these rectangles on top of the filled/egg-washed rectangles. Use your fingers to press any air out of the pastries and to seal the edges tightly.

Crimp the edges with a fork and bake the finished pastries for 20 minutes at 350 degrees.

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Crimped pastries placed on parchment-lined sheet pan.

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Toaster pastries after baking for 20 minutes.

Cool the pastries, storing them in plastic for a week or freeze for a month. Reheat the pastries by toasting them in a toaster on the lowest setting.

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One of Alton’s toaster pastries.

These were fun and easy to make, and were my favorites of all of Alton’s hand pies. Kids would really enjoy eating these, and you could fill them with any number of fillings. The resulting dough was crispy at the edges and tender in the center.

I have made many empanadas and hand pies (usually savory) over the years. I do have a dough recipe that I overall prefer over Alton’s, as it is easier to work with and results in a very flaky crust, but Alton’s crust is pretty good too. For dessert, I’d opt for pan-fried chocolate pies and for breakfast I’d certainly make Alton’s toaster pastries. Regardless of how you cook them or which fillings you choose, hand pies are equally fun to make and eat.

 

 

 

The baby is sleeping, Ted just left for a few hours, the dog is attempting to hide from the garbage truck, and we’re still in this period of Coronavirus isolation; seems like the perfect time to write another blog post. Hopefully I’ll make it all the way through before nap time is over.

Flour has been difficult to come by lately, which is super frustrating for people like myself who like to bake on the regular. I’m betting that the vast majority of flour hoarders will barely touch their stash before its shelf life has long passed. In fact, I need flour for the recipes in the next Good Eats episodes, so hopefully I can find some soon. Alas, I digress, as no flour was required for the avocado-based recipes in this episode. Now for a few avocado facts from this episode:  1) It takes 13 months for a seed to become fruit. 2) Avocados will never ripen while they are on the tree, so they can be “stored” on the tree for up to seven months. 3) All Hass avocado trees came from the same mother tree, which had died at the airing of this episode in 2005.

Avocado Compound Butter

You may recall that Alton made compound butter back in episode 35. I honestly don’t think I had made compound butter in the five years (!) since I wrote that post, so it was suitable that this episode led me to make an avocado compound butter. This one comes together in a snap by pulsing the following ingredients together in a food processor:  1 T lemon juice, 1 minced clove of garlic, 2 t cumin, 1 T chopped cilantro, 2 oz softened unsalted butter, and 6 oz of ripe avocado meat.

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Ingredients for compound butter in food processor: lemon juice, garlic, cumin, cilantro, butter, and avocado.

Once combined, season the butter to taste with Kosher salt and pepper.

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Pepper and Kosher salt added to butter.

Transfer the butter to the center of a sheet of parchment paper, folding the paper over the butter. Holding a sheet pan at a 45 degree angle to the counter, press the edge of the sheet pan against the mound of butter, pulling the parchment toward you with your other hand as you simultaneously push away with the sheet pan; this will form the butter into a perfect log shape within the parchment paper. Twist up the ends of the parchment paper and chill the butter until it is firm.

You can serve this butter with chicken, fish, corn, bread, or pretty much anything. We first ate ours with corn on the cob. Although the corn was pretty awful, the butter was fantastic.

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Avocado compound butter on corn.

This butter is like a somewhat melty guacamole that you can serve on anything, and it is delicious. It is rich, yet savory, and has a slight tang from the lemon. The cumin, cilantro, and garlic give it layers of flavors. We often find ourselves with extra avocados when we buy the big bag from Costco, and this is a way I intend to use them in the future.

Avocado Ice Cream

Of the recipes in this episode I was most excited to try the avocado ice cream. To me, avocado ice cream just makes sense. Avocados are high in fat and have a super rich, creamy texture that seems like it would make a delectable ice cream base. Their flavor too is naturally on the sweeter/milder side. To make Alton’s avocado ice cream, place 12 oz of avocado meat in a blender with 1 T lemon juice, 1/2 C sugar, 1 C heavy cream, and 1 1/2 C whole milk. Blend the mixture until it is smooth and place it in the refrigerator until its temperature has dropped below 40 degrees (I chilled mine overnight).

Once suitably chilled, process the ice cream base in an ice cream maker. Alton claimed that this ice cream would only need 5-10 minutes of churning time, but it took a good half hour in my ice cream maker. For a soft-serve texture, you can enjoy the ice cream immediately, or you can place it in the freezer for a firmer texture.

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Finished avocado ice cream.

Ted really didn’t care for this ice cream at all, saying it was too “vegetal” in flavor. I initially wasn’t sure what I thought of it. I’ve actually been eating a scoop of this ice cream as I’ve been writing this post. This ice cream becomes rock hard in the freezer – it’s hard to scoop even after sitting out for 15-20 minutes on the counter. The initial mouthfeel appears to be somewhat icy, but then melts into a rich, smooth consistency that coats the palate. There is no doubt that the flavor of this ice cream is avocado. I’ve been going back and forth on whether I like this ice cream or not, and I think the honest answer is that I really want to love this ice cream, but I don’t. From reading the online reviews of this recipe, this one is quite polarizing, with some true fans and some people who can’t stand it at all. I’m somewhere in the middle, I suppose. In any case, this ice cream is undeniably interesting, which is perhaps just reason enough to try it for yourself.

Avocado Buttercream Frosting

I have to agree with the title of this episode that the recipes therein are definitely experimental. I consider this final recipe for buttercream frosting to be the most experimental of the three. For avocado buttercream, use the whisk attachment of a stand mixer to beat 8 ounces of avocado meat with 2 t lemon juice for two to three minutes on medium speed.

Sift one pound of powdered sugar and slowly add the sugar to the avocado on low speed. The sugar does not incorporate easily, and I found I had to scrape the bowl quite often with a spatula. Once half of the sugar is incorporated, increase the speed and add the remaining sugar. Finally, add 1/2 t lemon extract.

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Lemon extract.

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Avocado frosting after adding powdered sugar.

Refrigerate the frosting for two hours before using to frost a cake. I used my avocado frosting on a vanilla cake that I confess I made from a mix. To make things comical, when I went to frost my cake, I discovered that my cat had licked the top off of a portion of the cake. Yes, we trimmed that portion off.

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My cake, licked by my cat.

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Alton’s avocado buttercream.

This frosting is kind of weird in its consistency, as it is very sticky and a bit glossy. It does not have the rich, buttery flavor and texture that are so typical of buttercream. It is also incredibly sweet. In fact, it is so sweet that it really has very little discernible flavor, other than a hint of citrus. I can’t say that I would know this frosting is made from avocado, especially if I tasted it without seeing the green color. Oh, and the color? Well, it’s different. This frosting could have a place on some type of cake for a little kid’s birthday, such as an alien or Shrek cake. Other than that, though, I thought this was sort of a dinger.

All in all, the recipes in this episode did make for quite the interesting kitchen experiment. I would definitely make the compound butter again. The frosting would be a no for me, unless I desperately needed green slimy frosting for a particular project. The ice cream? Although it wasn’t my favorite, I do think it was a fun one to make and try, and I think some people would really love it.

Since we are all on lockdown for the Coronavirus, hopefully I’ll have some more time to cook and write. I also threw my back out two days ago, so I guess we may as well try to make the best of it. We are actually supposed to be on a cruise ship as I type, but instead I am perched in our family room. So, what does one eat during the apocalypse? How about waffles?

Basic Waffle

Alton touts the waffle as one of his favorite things, explaining that waffles are essentially a fried food, as the batter is cooked between oiled plates. I had never really thought of waffles as fried, but that explains why I like them so much. I’ll nearly always choose waffles over pancakes. Alton’s basic waffles are made by whisking together in a medium bowl 4 3/4 oz flour, 4 3/4 oz whole wheat flour, 3 T sugar, 1 t Kosher salt, 1/2 t baking soda, and 1 t baking powder.

In a larger bowl, beat three eggs until smooth and whisk in 2 oz melted butter.

Next, whisk in 16 oz of buttermilk at room temperature.

Preheat your waffle iron and add the wet ingredients to the dry ingredients, folding everything together with a spatula until just combined; the batter will have some lumps, but that is okay.

Let the batter rest for five minutes. Spray the plates of your waffle iron with nonstick spray, which will aid in browning and release of the waffles. Pour about three ounces of batter in the iron and cook until golden and crispy.

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Batter on hot oiled iron.

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Alton’s basic waffle, served here with butter and boiled cider syrup.

You can keep the waffles warm by covering them with foil and placing them in a warm oven. For later use (such as when a pandemic hits), you can freeze the waffles and reheat them in a toaster. I am picky about waffles, as I really don’t care for them when they are at all soggy. I like my waffles to be extra crispy on the outside. This is a really good waffle recipe, resulting in waffles that are crispy on the outside and tender on the inside. I ate my waffles with butter and some homemade boiled apple cider syrup, while Ted enjoyed his with some maple syrup straight from his aunt’s maple trees.

Chocolate Waffle

If plain ol’ waffles are too boring for you, or you’re looking for more of a dessert waffle, Alton has you covered with his chocolate waffle recipe. As with the basic waffle recipe from above, you will need two mixing bowls for this recipe. In the first bowl, whisk together 7 oz flour, 1 3/4 oz sugar, 1 1/2 oz cocoa powder, 1 t salt, 1 t baking powder, and 1/2 t baking soda.

In the second bowl, whisk three eggs until they are smooth and add in 2 oz melted butter. Follow that with 16 oz of room temperature buttermilk and 1 t vanilla extract.

Add the wet ingredients to the dry ingredients, folding with a spatula to barely combine.

Finally, fold in 4 oz of chocolate chips.

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Chocolate chips to be folded in.

Add about 3 oz of batter to a standard waffle iron that has been preheated and sprayed with nonstick spray. Cook until crispy on the outside.

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Waffle after cooking on a hot iron.

We first ate these waffles for breakfast with butter as a topping. We subsequently had the leftover waffles for dessert with vanilla ice cream.

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Alton’s chocolate waffle, served with butter.

We were pretty surprised with how much we liked these waffles. Ted, in particular, does not really like anything sweet for breakfast, but he said he thoroughly enjoyed these. The waffles are actually not very sweet, as they contain quite a lot of cocoa powder, but you get little pockets of sweetness when you bite a chocolate chip. I personally liked these best served with ice cream, and I think kids would find these super fun for a special breakfast or dessert.

I haven’t really had much time for baking or desserts lately, which are some of my favorite things to make. This episode, though, forced me to take the time to make a few sweet treats for dessert and/or breakfast. Cobblers, crisps, and grunts were made in this episode, and Alton explained that any fruit found in the jam/jelly aisle of the grocery store will work well in these desserts; feel free to mix it up!

Rhubarb Peach Cobbler

A cobbler was made first, which Alton described as a fruit dessert topped with a pie crust-like topping. I really try to avoid making ingredient substitutions in this project, but I had to find a rhubarb alternative, as rhubarb isn’t in season yet and I could not find frozen rhubarb locally. I opted for leftover cranberries from Thanksgiving that we had tucked away in the freezer. Oh, and I used frozen peaches in place of the fresh peaches. To make the dough place 9.5 oz flour, 1 oz sugar, 1 T lime zest, and 1 t Kosher salt in a food processor, pulsing 3-4 times.

Add 4.5 oz cubed unsalted butter and 1.5 oz cubed lard (both fats should be chilled), and pulse until the mixture climbs up the sides of the bowl.

Add 1-3 T ice water until the dough holds together when squeezed between your fingers.

Place the dough in a large Ziplock, pat it into a disc, and place it in the refrigerator for at least 30 minutes. You can also freeze the dough for up to three months.

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Dough placed in Ziplock bag to chill.

When your dough has chilled, it is time to make the fruit portion of the cobbler. Combine in a bowl:  1 C sugar, 2 T cornstarch, and 1/4 t Kosher salt, whisking to combine. Add 1 lb rhubarb, cut into 1/2″ pieces (this is where I subbed my frozen cranberries). Add 1 lb sliced peaches (I used frozen) and 1 T fresh lime juice, and toss the fruit with your hands.

Crumble 1/3 of the cold dough over the bottom of a greased 9×9″ glass pan and top with the fruit. I could tell that my fruit mixture was not going to fit in a 9×9″ pan, so I used a 9×13″ glass dish.

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1/3 of dough crumbled into the bottom of a baking dish.

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Fruit added to the dish.

Roll the rest of the dough within its Ziplock and cut the sides of the bag. Remove the top side of the bag and invert it over your hand so the plastic side is touching your hand.

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Dough rolled out inside Ziplock. Top of bag removed to invert dough directly onto fruit.

Press the dough side onto the top of the fruit and peel off the remaining bag.

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Dough placed on fruit.

Bake the cobbler at 375 degrees for 60 minutes, or until golden. If you use frozen fruit, as I did, you will need to bake the cobbler for 90 minutes. At the end of the baking, place the cobbler under the broiler for 3-5 minutes. Let the cobbler cool for 15-30 minutes before digging in.

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Cobbler after baking.

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Alton’s cobbler.

I was really happy with this cobbler, though I wish I could have made it with the rhubarb. The cranberries contributed a nice tartness in place of the rhubarb, though. I really liked the crispy, flaky texture of the cobbler topping, which is only lightly sweetened. If anything, some people may wish for this cobbler to be a little bit sweeter, but I happened to like its tart flavor. This cobbler is best when eaten the day it is made, as the crust portion loses its crispy, flaky texture over time.

Blackberry Grunt

I can’t say that I honestly knew what a grunt was until I watched Alton prepare his version. Basically, a grunt is a fruity filling topped with dough that is traditionally cooked on the stove; it gets its name from the grunting sound it makes as it cooks. Unlike the dough in the cobbler, the dough in this recipe is not sweetened. Really, the dough in this recipe is like a biscuit. To make the dough, place 9.5 oz of flour in a food processor, along with 2 t baking powder, 1 t Kosher salt, and 1/4 t baking soda. Pulse the flour mixture a few times to combine.

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Flour, baking powder, baking soda, and Kosher salt in food processor.

Transfer the flour to a bowl and use your fingers to “cut in” 2 oz of cold, cubed unsalted butter; do this by using your fingertips to rub the butter into the flour.

Make a well in the center of the dry ingredients and pour in 1 C buttermilk. Stir the buttermilk into the flour just until combined loosely.

Dump the dough onto a floured piece of parchment paper, dusting the top of the dough with additional flour. Wrap the parchment up over the dough and place it in the refrigerator to chill.

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Finished dough placed on floured parchment before going into refrigerator.

While the dough chills, combine 1 C sugar, 1/2 t ground ginger, 1 C water, and 1 lb 3 oz fresh or frozen blackberries in a bowl, stirring to combine.

Pour the fruit into a 10-inch cast iron pan over medium heat, bringing the fruit to a simmer. Once simmering, decrease the heat and continue to cook the fruit until it has thickened. It took quite a while for my berries to thicken – I would allow at least 45 minutes for this step.

When the fruit is ready, use a 1-ounce disher or two dinner spoons to place dumplings of dough on top of the berries, working from the outside to the inside.

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Biscuit dough placed on top of berries.

Bake the grunt in a 400 degree oven for 15-20 minutes, or until golden brown.

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Grunt after baking.

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Alton’s blackberry grunt served with vanilla ice cream.

The dough in this recipe yielded a topping with the texture and flavor of a biscuit, which contrasted nicely with the fairly sweet fruit. I should have cooked my fruit a little longer, but impatience got the better of me and I ended up with a slightly soupy grunt. Still, though, the flavor was really good and the leftovers made for a nice breakfast.

Individual Berry Crisps

A crisp is last in this episode and this recipe is the fastest one to prepare. For the crisp topping, combine:  5 oz flour, 2/3 C sugar, 1 1/2 C chopped nuts,  and 1 1/2 C crushed gingersnaps, crackers, or cereal.

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Flour, sugar, nuts, and crushed gingersnaps.

Cut in 4 oz of cold unsalted butter, cubed.

In a second bowl combine 12 oz frozen berries, 1/4 C sugar, 2 t cornstarch, and 1/2 C of your prepared crisp topping. Stir the fruit mixture well and divide it among four ramekins that are 7-8 ounces. I actually used our French onion soup bowls.

Top each crisp with 1/2 C of the crisp topping. Place the ramekins on a sheet pan and bake them for 30-35 minutes at 350 degrees.

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Crisp topping placed on top of fruit.

Let the crisps cool for at least 15 minutes before eating.

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Alton’s individual berry crisps.

This was my favorite recipe of this episode. Not only was this super easy and fast to make, but it was also really delicious. I used crushed gingersnaps in my crisps and I highly recommend doing so – they add great crunch and gingery flavor. If you use Alton’s ratio of 1/2 C crisp topping to each crisp, you will have quite a lot of crisp topping left over. I was able to make six crisps with one recipe of crisp topping. This is a really great recipe for any day of the week.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am partially writing this post to distract me because I am heading to the hospital this evening to be induced for labor. I was actually scheduled to be induced yesterday, exactly at 37 weeks, but they called about 90 minutes before my scheduled time to tell me there was not a single room open in Labor and Delivery. Let’s hope there will be a room open this evening because I’m ready to get off this roller coaster.

While I’ve been pregnant, people always tend to ask me what my primary food cravings are. Honestly, I have not had any cravings beyond foods that I tend to like to eat anyway. The only real thing I have noticed is that my sweet tooth is definitely more noticeable than normal, and one thing that seems to taste particularly good is ice cream. I can, in all actuality, say that I have eaten more ice cream this year than I have ever consumed before, and I have a bowl nearly every evening as dessert. I was, therefore, not disappointed at all to see that a second Good Eats ice cream episode was next in my lineup. Three flavors of ice cream to make? Yes, please.

Vanilla Ice Cream

The first ice cream flavor in this episode is a classic vanilla. The basic formula for all of the recipes in this episode can be remembered by the following sequence of numbers:  9, 8, 3, 2, 1. Nine stands for 9 oz of sugar, eight is for 8 egg yolks, three is for 3 C of half and half, two is for 2 t of vanilla, and one is for 1 C of heavy cream.

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Ingredients for Alton’s ice cream: heavy cream, egg yolks, vanilla extract, sugar, and half and half.

For the vanilla ice cream, Alton prefers you to use vanilla sugar, if possible, which can be made by leaving a vanilla pod in the sugar for a week or more. I was ready to make my vanilla ice cream the day I watched the episode, so I made my vanilla ice cream with plain sugar. Alton’s ice cream begins with placing a medium saucepan over medium heat, adding the cup of cream and the three cups of half and half. Bring the dairy to a bare simmer.

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Cream and half and half placed over medium heat, and being brought to a simmer.

While the dairy heats up, whisk the eight egg yolks in a medium bowl until light and creamy. Slowly add the sugar to the yolks, whisking as you add. The resulting mixture should be very thick, light yellow, and should fall from the whisk’s tip in a thick ribbon.

When the dairy has begun to simmer, remove it from the heat. It is now time to temper the eggs by very slowly whisking 1/3 of the dairy mixture into the yolks; don’t rush this process or your egg yolks will curdle.

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Ready to temper the egg yolks by slowly whisking in the simmered dairy.

Once you have added about a third of the dairy to the yolks, it is safe to add the rest of the dairy all at once.

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Egg mixture (right) after adding about 1/3 of the dairy.

Pour the entire mixture back in the medium saucepan and place it over low heat, stirring as you bring it to 170 degrees.

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Custard back in saucepan and heated over low heat to 170.

Once at 170, remove the custard from the heat – it should be thick enough to coat the back of a metal spoon. When you run your finger across the back of the spoon, a clear line should remain in the custard; this is called nape.

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Nape: thick enough to coat the back of a spoon and stay parted.

Transfer the custard to a bowl and place it in the freezer until it has cooled to room temperature. Stir in the 2 t of vanilla.

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Vanilla stirred into cooled custard.

Cover the bowl with plastic and refrigerate it until it is below 40 degrees, which will take several hours. I made my custard a day prior to churning.

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Custard to be chilled overnight.

When your custard has sufficiently chilled, churn it in any ice cream maker you prefer.

Place the finished ice cream in an air-tight container and let it freeze for six to eight hours before serving.

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Alton’s vanilla ice cream.

I was really happy with this basic vanilla ice cream recipe. The custard was rich, creamy, and had a bit of an egg flavor to it, along with a slight yellow hue. Sure, you could improve this recipe by adding some vanilla pulp from a vanilla bean, but this is a great standard recipe for just utilizing vanilla extract.

Mint Chip Ice Cream

Apparently, mint chip ice cream is (or at least was) Alton’s favorite ice cream flavor, so he included a mint chip recipe in this episode. This recipe follows the same 9 (oz of sugar), 8 (egg yolks), 3 (C of 1/2 and 1/2), 2 (t of vanilla), and 1 (C of cream) formula as outlined in the vanilla recipe above.

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Mint chip ice cream ingredients: 1/2 and 1/2, sugar, egg yolks, mint oil, and cream.

Again, begin by pouring the 3 C of 1/2 and 1/2 and the cup of cream into a medium saucepan over medium heat.

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1/2 and 1/2 and cream in a medium saucepan.

Meanwhile, whisk the eight egg yolks in a bowl until they have lightened. Slowly whisk the nine ounces of sugar into the yolks until you have a thick mixture that falls in a ribbon from your whisk.

When your dairy has reached a bare simmer, remove it from the heat. Slowly temper the cream into the eggs, gradually whisking about a third of the dairy into the eggs. It is then safe to add the remaining dairy all at once.

Pour the egg/cream mixture back into the medium saucepan over low heat, stirring until the temperature hits 170 degrees and coats the back of a spoon.

Remove the pan from the heat and pour the mixture into a freezer-safe bowl. Place the bowl in the freezer until the mixture has cooled to room temperature. Stir in 1 t of mint oil instead of the vanilla extract used for the vanilla ice cream recipe.

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Adding the mint oil to the cooled custard.

Place the custard in the refrigerator to cool until it is below 40 degrees, which will take hours; I always just do this part overnight. The following day, or when you are ready to churn, chop three ounces of Andes mints.

Add the mints right after you begin churning the custard, as Alton says the mints will contribute more flavor if added earlier in the churning process.

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Andes mints added at the beginning of the churn.

Once churned, transfer the ice cream to an air-tight container and place it in the freezer for 6-8 hours before serving.

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Alton’s mint chip ice cream.

IMG_0154(1) This is a really good mint chip ice cream. The addition of Andes mints gives an extra kick of mint, as opposed to just using chopped chocolate. The basic custard is rich and slightly eggy in flavor, and the mint oil manages somehow to make an ice cream that is simultaneously indulgent and refreshing. I’m actually wishing right now that I still had a little bit of this in the freezer right now because it sounds really good. This was probably our favorite ice cream recipe of this episode.

Chocolate Ice Cream

Last in this episode is Alton’s chocolate ice cream. This recipe uses the same formula as in the vanilla and mint chip recipes, but the first step is to place 1.5 ounces of cocoa powder (preferably Dutch process) and 1/2 C of 1/2 and 1/2 in a medium saucepan, whisking until the cocoa powder has dissolved.

Once the cocoa powder has dissolved, the formula continues as in the vanilla ice cream recipe. Add the remaining 2 1/2 C of 1/2 and 1/2 to the pan, along with 1 C cream.

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The remaining 1/2 and 1/2 and a cup of cream added to the chocolate paste.

Place the saucepan over medium heat and bring it to a simmer. While the dairy heats, whisk eight egg yolks until lightened and slowly whisk nine ounces of sugar into the yolks, forming a light, thick mixture.

When the dairy just begins to bubble, remove it from the heat and temper the yolks by slowly whisking about 1/3 of the chocolate/cream into the yolks.

Once 1/3 of the warm dairy has been added, you can add the remaining dairy to the yolks. Place the pan back on low heat and stir until the custard reaches 170 degrees and will coat the back of a spoon.

Transfer the custard to a freezer-safe bowl and let the mixture cool in the freezer until it is about room temperature. Once chilled, stir 2 t of vanilla extract into the chocolate custard and place the custard in the refrigerator to chill overnight, or until it is below 40 degrees. When the custard has chilled, you can churn your ice cream.

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Custard after chilling overnight.

Place the churned ice cream in the freezer for 6-8 hours before serving.

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Alton’s chocolate ice cream.

Alton’s chocolate ice cream is rich and packed with chocolate flavor. If you are a chocolate ice cream lover, this is a quick, easy chocolate ice cream recipe that is sure to satisfy. Chocolate ice cream has never been my absolute favorite flavor, but I sure wouldn’t turn down a bowl of this.

 

Recent happenings have caused me to fall way behind on this blog, which actually provides a great distraction at times. After feeling “off” a couple weeks ago, I ended up having various tests done, which led to a diagnosis of pre-eclampsia last week, which can be a life-threatening pregnancy complication. I am currently 30 weeks pregnant, and I am being tested/monitored weekly, with a goal of taking the pregnancy to 37 weeks before delivery. It all depends on how my body handles things in the coming weeks, but I am unfortunately facing the reality that I will be delivering this baby early; it is just a question of how early.

I made the recipes in this episode quite a while ago actually, but am only now sitting down to finally write. My newest lab results should be in today or tomorrow, so I am trying to distract myself in the meantime. Since this is sort of a summery episode, I figured I’d better get on it while the warm weather is still here! The recipes from this episode are great to make on a hot evening because they are both grilling recipes and thus won’t heat up the house.

Spicy Beef Kebabs

First up, Alton makes beef kebabs in this episode. You will want your meat to sit in the marinade for 2-4 hours before grilling, so be sure to allow adequate time for marination. To make the marinade, combine 3 cloves of garlic, 2 t smoked paprika, 1/2 t turmeric, 1 t cumin, 1 t Kosher, 1/2 t pepper, and 1/3 C red wine vinegar in the bowl of a food processor.

Process the marinade until smooth, and then drizzle in 1/2 C olive oil with the machine running.

For these skewers, Alton recommends using boneless beef sirloin, of which you will need about 1.5 pounds.

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Boneless beef sirloin.

Cut the meat into two-inch cubes, place the cubes in a large plastic bag, and pour in the marinade. Seal the bag, removing as much air as possible, and toss the meat to coat thoroughly.

Place the meat in the refrigerator to marinate for 2-4 hours. Before threading his meat onto skewers, Alton likes to pre-arrange his meat on a sheet pan, placing cubes of similar sizes on the same skewers for even cooking.

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Beef after marinating for several hours. Pieces of meat arranged such that pieces of similar size go on the same skewer.

Once your meat is sorted, thread the meat onto metal grilling skewers, placing about five or six pieces on each skewer; leave about a half inch of space between the meat cubes.

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Beef cubes threaded onto metal skewers.

To grill the skewers, first be sure that your grill grates are pretty clean and preheat your gas grill to medium-high. Place the skewers on the grill, rotating them every two minutes for a total cook time of eight to 12 minutes. For this cut of beef, Alton prefers his meat to be cooked to medium doneness, which should take about 12 minutes.

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The beef from Alton’s skewers.

When done grilling, wrap the hot skewers in foil and let them rest for a few minutes before eating. To cook the skewers on a charcoal grill, remove the grate and place four bricks around the center mound of charcoal. Rest the skewers on the bricks, suspending the meat above the hot charcoal. I cooked my skewers for the full twelve minutes recommended by Alton, and I thought the meat was a tad bit chewy. The marinade for this recipe was excellent, however, and made the meat super flavorful. I could see using this marinade for a variety of meat preparations. This recipe made for a quick, easy, flavorful meal. My only gripe was that the meat was a little bit too chewy, so I might try cooking the meat a little less next time.

Vanilla Lime Pineapple Skewers

If you are looking for a side dish for your beef kebabs, or for a dessert to follow, Alton has you covered with his pineapple skewers. Begin by splitting a vanilla bean in half and scraping out the seeds/pulp. Reserve the bean. Place 1 C dark brown sugar, 1/2 C lime juice, a pinch of Kosher salt, and the vanilla pulp/pod in a medium saucepan over medium-high heat.

Whisk the mixture until the brown sugar dissolves. Once dissolved, remove the pan from the heat and allow the mixture to steep for two hours. After steeping, remove the vanilla pod and discard it.

Transfer the cooled syrup to a plastic squeeze bottle. Next, prepare your pineapple by cutting the top and bottom off of the fruit. Stand the fruit on one end and cut the pineapple into quarters. Lay the pineapple quarters down and cut them in half, creating eighths. Cut the core off of each eighth of pineapple, discarding it. Finally, use a sharp knife to fillet the pineapple off of its skin.

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Pineapple cut into eighths.

Thread each eighth of pineapple onto a metal grilling skewer, squirt them with the vanilla syrup, and grill them for four minutes per side, for a total of 12 minutes. As you grill the fruit, squirt it occasionally with the vanilla syrup.

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Alton’s grilled pineapple.

Serve the pineapple warm. This was a fun, summery dessert that was easy to prepare. The pineapple softened and became sweeter, and its flavor was complimented nicely by the flavors in the syrup. The lime juice added a nice tartness to an otherwise very sweet syrup. You could certainly use this syrup on other fruits also, or you could simply take Alton’s suggestion and eat the syrup over ice cream. Either way, the syrup is a multitasker!