Bacon Pecan Pie Ice Cream in a Hand Rolled Sugar Cone

My bacon pecan pie was a hit.  Everyone swooned, but I made two large pies, and ended up with copious leftovers.  After the party ended, my kids, bonefide goody-aholics, eventually turned their noses up to the array of  leftover confections.

As I pondered on what to do with the assortment of hand crafted desserts, my eldest son said, "I would eat that if it were in ice cream".  I thought about it for a second, and then realized that by incorporating the pie in to ice cream, I could essentially reincarnate it while also putting it in to a quasi stasis.  What's more, is that the sum of the parts ended up completely dwarfing the parts themselves.

So if you're fatigued of said holiday desserts and looking to reincarnate your left over pies, cakes, and cookies, I suggest making them in to ice cream.  

Pictured here is a simple brown sugar ice cream base with chunks of leftover bacon-pecan pie folded in.  The results were absolutely spectacular.


Brown Sugar Ice Cream Base
 
3 cups Half & Half
1 cup heavy whipping cream
4 large egg yolks
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/1/2 cups of left over pie, cookies, or cake cut in to 1/4"-1/2" chunks, and frozen

Heat the half & half, cream, and salt in a heavy saucepan over medium heat.  Whisk the egg yolks and sugars in a medium sized bowl until light, creamy, and almost doubled in volume.  Just before the mixture comes to a gentle simmer remove from heat.  While whisking constantly, add approximately 1/4 cup of the hot cream mixture in to the egg yolks.  Add the tempered egg yolk mixture in to the saucepan.  Whisk constantly while, heating the custard mixture over medium low heat until it thickens slightly.  Remove from heat and stir in the vanilla extract.

Chill the custard thoroughly and then follow your ice cream machine's instructions for freezing.  Once the custard is semi-frozen, fold in the chunks of cookies, pie, or cake.  Place in the freezer for at least 12 hours to harden.    

Quince Butter with Pomegranate-Quince White Balsamic

Fresh quince can be elusive.  But this is definitely the season in which to find them.  In light of the fact that they're not edible, or at least enjoyable in their raw state, they have not found popularity in the market like other fall/winter fruits.  

That being said, I am smitten with this chameleon of the fruit world.  When its bumpy-ugly mug is cut open, fragrant creamy-white flesh is exposed.  Then magically its flesh turns the most festive cranberry-red color when cooked for a few hours.  The aroma of quince is jaw dropping, boasting notes of apple, flowers, and tropical fruit.  It is at once intoxicating and comforting.

While it simply begs to be eaten out of hand, don't be lured by its siren song!  Instead, follow my recipe below and you will be rewarded with a rare, otherworldly condiment perfect for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

Ingredients
2 pounds fresh quince peeled, cored, and cut in to 2" chunks
1 cup Pomegranate-Quince White Balsamic Condimento or Plain White Balsamic Condimento
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2" cinnamon stick (optional)

Instructions
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat.  Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat.  Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.

Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin.  Once cool, jar and refrigerate for up to one month.  Alternatively, this can be heat processed or canned for shelf stability.

This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates.  It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.

They Live On, In This Easy Golden Sponge Cake Recipe

Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction

That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.

Ingredients
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4" piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento
2 tablespoons of fruity-floral Fresh Ultra-Premium Extra Virgin Olive Oil such as Hojiblanca or Picual
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat. 

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve. 

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized. 

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  

Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grain.      

Serves 4 generously   

I Got Your "Greek Style" Right Here!

The creamy-tart confection pictured here is a fresh, whole organic cow's milk yogurt that was thick enough to pipe in to the ramekin. 

I might have been able to sculpt it in to a bust of Athena, had I been so inclined.  What's more, it is TEEMING with pro-biotics. One might say that an entire civilization lives within its billowy star tipped majesty. At any rate, please find my recipe below, for the epically tart, extra thick bio-dome of a yogurt.

Ingredients
2 quarts of organic, very fresh, raw if possible, whole cow's milk.  (2% can work here in a pinch)
Cultures:  Streptococcus thermophilus, Lactobacillus bulgaricus, most of which can be obtained here.

Instructions
In a 3 qt. or larger pan, heat the milk to 180.  Allow the milk to cool to 110.  This can be sped up with the help of an ice bath.  

Inoculate the cooled milk with
cultures.  Place in a yogurt maker, insulated container, or homemade yogurt incubator ( I use a Yogotherm).  Five hours later place the yogurt in to two layers of butter muslin or a "yogurt strainer".  In approximately 3 more hours it will be very thick, in 8 hours, it will be of cream cheese consistency.  

Fresh Lemon-Bluberry Compote
3 cups fresh organic blueberries
1 cup sugar
zest from one lemon
juice from one lemon

In a heavy 2 qt. saucepan, heat all of the ingredients over medium heat.  Gently crush the berries, leaving some intact.  Simmer for 10-15 minutes until thickened slightly.  Allow to cool and then refrigerate.  Serve cold spooned over ice cream, oatmeal, yogurt, or granola.    

Makes about 2 1/2 cups of compote

Homemade Chevre with Local Goat Milk

Recipe to follow!

The Right Olive Oil For Pan Roasted Roman Cauliflower with Caramelized Garlic Over Fresh Pappardelle

Even without the "wow factor" of making your own fresh pasta, this simple, visually interesting dish has plenty of "wow" factor to go the flavor mile.

Choosing the right extra virgin olive oil to use in this dish was crucial with so few ingredients involved.  The simple yet luxuriant sauce relies heavily on the olive oil used.

For this application, I went with Ultra Premium High Polyphenol, High Oleic Low FFA Chilean Arbequina.  It had the right herbaceous apple-peel notes and just enough pepper which juxtaposed perfectly with the earthy-nuttiness of the roasted cauliflower,  sweet caramelized garlic, and savory saltiness of the Pecorino cheese.  The taste testers (my family) which included two young kids, declared love at first bite!  Everyone exclaimed that it was absolutely amazing!

So I declare this meatless dish a healthy, easy weeknight meal if you use dried pasta or a dish to serve for a special occasion if you choose to make your own fresh pasta.

Pan Roasted Roman Cauliflower with Caramelized Garlic & Pecorino over Pappardelle
1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
8 medium cloves of garlic (sliced thin)
1/2 cup Chilean Arbequina (Not Super High Density Cultivated)
1/2 teaspoon red pepper flakes (optional)
1/2 cup good quality fresh grated Pecorino cheese
1/2 cup heavy cream
sea salt & fresh ground pepper to taste

If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe.  If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.

Bring a large pot of salted water to a boil.  In a large saute pan, heat the Arbequina over medium heat.  Add the garlic and saute until light golden brown (be very careful not to burn the garlic) Blanch the cauliflower florets for 2 minutes.  Remove, drain, and add to the saute pan with the garlic along with the red chili flakes.
Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges.  Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic.  Simmer for a minute until slightly thickened, and add a few grinds of fresh ground pepper.  Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets.  Adjust seasoning with salt to taste.  Add more cheese to serve.

Makes 4-6 servings

Homemade Pappardelle
1 1/2 cup unbleached all purpose flour
1/2 cup semolina flour
3 large, fresh eggs
1 tablespoon Arbequina IOO346
a pinch of sea salt

Pulse the dry ingredients in the food processor, add the eggs and pulse until a ball forms.  Knead for about a minute until the ball becomes smooth. wrap in plastic or cover with a bowl and allow to the dough to relax  for an hour. divide the dough dish into 8 equal pieces and run them through your pasta machine through setting #6.  Cut the sheets in to pappardelle sized noodles and arrange on racks or dust with flour to prevent sticking.