Honey Lavender Ice Cream

I love how in the movie It's Complicated, Meryl Streep confesses that

when she can't sleep at night she makes Lavender Ice Cream.

I can SO relate.  Lavender Ice Cream, when you make it, has the

wonderful aroma of lavender as it steeps in the cream.  When you eat it,

Lavender Ice Cream has its distinct flavor of lavender and

the richness of the cream.  It is just lovely to eat and

a little bit of heaven in my book! 

 I have tried many variations of Lavender Ice Cream.

A really good one is this Honey Lavender Ice Cream which is

sweetened by honey not granulated sugar. 

The honey gives it another added flavor dimension. 
I have made different variations using different milks
with different fat contents. I just really like this one.
It's just pure decadence!

Be sure to use dried lavender used for culinary uses which

insures no pesticides have been used on the lavender.

Some grocery stores sell it as well as gourmet specialty stores.

I'm sure you can find it on the internet as well.

My jar of Culinary Lavender came from
 Nicole's Market & Cafe in South Pasadena.

Although it does require a counter top ice cream maker,

it is not difficult to make, and once put into a container like this
and stashed into the freezer, it is a special sexy treat waiting in

the freezer for any quiet but sexy evening in front of a fire. 

Perfect for lovers (or just yourself!) in the month of February!

 

Here is how it is made:

 

Honey Lavender Ice Cream

Recipe source: Gourmet Mag / Sept. 2003
Makes apx. 1 quart.

Ingredients:
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried edible lavender flowers
2 large eggs
1/8 teaspoon salt
Special equipment: a candy or instand-read thermometer; an ice cream maker

Preparation:
Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot. Whisk together eggs and salt in a lage bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175 degrees Fahrenheit on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.  Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

Cook's notes:
To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. Custard can chill up to 1 day before freezing.

Enjoy and thank you for stopping by!

 

This week I will again be joining

Rattlebridge Farm's Foodie Friday

 

Fondly,

~Karen



 



Detoxing Sassy Water

After beginning my New Year with practicing pie crusts and making

pies in the first half of the month of January, I find it more than necessary

to at least do a water cleanse before the end of the month.
So, I have been drinking a Detox Water for 3 days straight!

Now I'm not a healthcare professional, and am totally going on

what I have read about it only, but the benefits of drinking a 

detox water claim to flush out impurities from our body, 

bring a clearness to the over-all look of our skin, and help 

to debloat our belly giving us a flat belly!  A leading flat belly 

diet calls it Sassy Water. I love that word Sassy.

It just sounds... so... sassy!

 

A detox water can also be used to kick off any weight loss program.

It is made by combining good water with fresh ingredients

in a glass container and placing it all in the refrigerator

overnight to soak up and meld the flavors.

 

It is drank in its entirety over the course of the next day
and is re-made and repeated for another two days. Three days
overall. I do not think there is any harm in re-using any of its
ingredients for the latter two days if they are still looking fresh.

 

Like any detox, it is best to eat whole and healthy foods

at the time of detoxing.  Seems an oxymoron to 

detox and eat unhealthy, doesn't it?

 

Most recipes are generally the same which include lemons, 

cucumber, and mint leaves.  I have seen fresh ginger added

which would add additional benefits for improving the
absorption of nutrients in the body.

Here is the recipe I have used:

Detox Water

Makes 3 quarts

 

3 quarts bottled water

2 lemons, sliced

1/2 hothouse cucumber, sliced

1 teaspoon, freshly grated ginger (opt.)

10-12 mint leaves

Combine all ingredients in a glass container. (Split between 2 containers, if necessary.) Refrigerate overnight.

At the very least, this water is hugely refreshing, pretty to look

at, and would be welcomed at a luncheon or spa-day with the girls.

Did it give me a flat belly?  Not completely sure.  I'm thinking

losing 5 pounds would probably give me a flatter belly!

 

Give it try and see what you think and how you feel afterwards!

 

I, once again, will be linking up to

Rattlebridge Farm's Foodie Friday

 

Thank you for visiting,

 

Fondly,

~Karen

 

 

A Daily Lesson in Pie Crusts

I have never been crazy about the looks of my
pie crusts, particularly the fluting around the edge.

I have always insisted on making my own pie crusts and I have
not bought one of those ready boxed pie crusts in many years.
However, my making sporadic pies apparently have not 
sharpened the looks of my crusts.  As a trained chef, I know the
importance of repetition. Whether I am wanting to do
things at a faster pace or wanting perfection in whatever
I am making, it just takes repetition and perseverance. 

As my first challenge in the New Year, while the rest of the world
was deciding which diet to go on, I decided I would make

a pie a day until I got my pie crusts looking like what I thought to
be professional looking. I was prepared to go the whole 31 days
of January if necessary.  A whole month of pies!

Day 1, January 1st, I began by making a single pie crust,
blind-baking it, then turning it into a quiche.

 I made a crab quiche with half Gruyere cheese, half Monterey
Jack cheese and threw in some green onions for added flavor.
As you can see, my pie crust looks pretty bad. Ugly and
on the thick side. I used all butter in this crust.
Better luck the next day. 

The next day I made a lemon meringue pie.  I am lucky to have
a Meyer lemon tree in my backyard, so lemons are my free
ingredient when cooking, or in this case, baking.  I used a recipe
from Martha Stewart's New Pies and Tarts cookbook. I didn't
care for the recipe because the lemon filling took way too long
to set.  I also used her Mile-High Meringue from the book
which used 8 egg whites.  As you can see, it looks impressive
and pretty, but I'm not crazy about eating 4 inches of 
meringue and 1 1/2 inch of filling on top of the crust. (Now if it
were 4 inches of whipped cream that would be a different story!)
If you are wondering if I will be eating all these pies, the answer
is no.  I actually gave this pie to my sister and niece to enjoy.

On Day 3, I made a chocolate pie.  Chocolate pie was always my
favorite and made for me by my grandmother.  Virtually every
time I would stop by my grandmother's house, she had one for me.
No kidding!  She did this for years.
For this crust, I switched to half butter and half Crisco shortening.
I really do like the added flakiness and tenderness Crisco lends to the
dough and the flavor of the butter.  As you can see, I got a tad better with
 the looks but I was still rolling it out too thick for my liking. This time, I went
with a 5 egg-white meringue which is what my grandmother always used.  I was 
happy with it - though still not my end goal - and it was very delicious.

 On Day 4, I made another Lemon Meringue. I used
a modified recipe variation by using Martha Stewart's Lemon
Meringue I made on Day 2 and the Lemon Meringue recipe
that I think I had cut out of a side on a box of cornstarch many
years ago.  My crust has improved but I still wasn't there.

For the next 3 days, Days 5-8, I concentrated solely on the
pie crusts.  Made one each morning, rolled it out,
blind-baked it, then tossed it.  I know, wasteful :(, but
I did not want the expense of making pie fillings,
nor was I or other members of my family wanting the calories!

By Day 9, I was FINALLY getting the crust which I was happy and

content with.  Looking great and the perfect thickness.

You can see my progress from the Day 4 crust on the
 above left compared to my Day 9 crust on the right.
Yes, I was pleased!

Day 9's crust went into making this (again!) Lemon Meringue Pie,
same variation recipe plus I used some milk in the liquid to achieve
the pretty yellow color.  If using all water for the liquid, the lemon
filling would have been a more translucent yellow.  I think it gives
it a more creamier-looking color using the milk.  I then piped around
the inside edges with whipped cream instead of the egg-white
meringue. I was so happy that I decided my goal was achieved
and Day 9 happened to be my last day of pie crust making!
It was a success and I can now make pie crusts in my sleep.
Just after 9 days.

Here is the pie crust recipe that I am happy with:

Blind-Baked Pie Crust

Adapted from Martha Stewart's recipe for Pate Brisee

 

2 1/2 cups cold All-Purpose flour

Pinch of salt

1/8 t. sugar

1/2 cup (1 stick) cold butter

1/2 cup cold shortening

1/2 cup ice cold water

 

Combine flour with salt and sugar. Cut in the butter and shortening until slightly larger than pea sizes.  Slowly add 1/2 cup very cold water as you stir the mixture.  Using hands, massage the dough until it comes together when squeezed.  Wrap in plastic or waxed paper and put in refrigerator for 1 hour.  Take out pie dough, roll out to desired size and thickness, and place into baking pie pan being careful not to stretch.  Prick with fork around the bottom and sides. Put back into refrigerator for 1/2 hour.  Take out and place a larger square of parchment paper inside and fill it with pie weights or beans.  Bake for 375 degrees for apx. 18 minutes - until the side edges just begin to brown.  Take out of oven and carefully remove the parchment paper holding the hot pie weights.  Put the empty pie crust back into the oven for another apx. 12 minutes until nicely browned. (It takes about 30 minutes total time for the crust to evenly brown, but this depends on your oven.)  Take out of oven and rest the pie crust plate on a cooling rack to cool.  At this point you can use it for a pie or place into a 2 1/2 gallon ziploc (plate and all) and place in freezer for use later.

 

I truly like the feeling of knowing I can make a pretty good pie crust,

If I say so myself!

 

Thank you for visiting me!

 

This week I will joining Rattlebridge Farm's Foodie Friday 

where there are weekly recipes and ideas for food linked up every Friday.

 

Fondly,

~Karen



What's for Dinner? Cornish Hens with Cornbread Stuffing

I had a couple of Cornish hens left in my freezer,

left from Christmas dinner when I roasted the

other hens for the non-red meat eaters in my family. 

 

In my continuing effort to cook through Ina Garten's cookbooks,
she has this recipe for Cornish Hens with Cornbread

Stuffing in her Barefoot Contessa At Home cookbook. 

I baked the cornbread earlier in the day
to be used later in the evening when preparing dinner.

The cornbread stuffing is first made stove top

and the Cornish hens are prepped and set on

top of sliced yellow onions. 

The Cornish hens are then stuffed with the cornbread

stuffing, tied, and roasted.  Additional stuffing is

placed in a baking dish and baked separately. 

 After roasting for 50 minutes, they come out

juicy and tender - just as very young hens should.

The stuffing inside had just enough of the

juices to not be too soggy.  Delicious!

 

Here is the recipe taken from Ina's cookbook:

 

Cornish Hens with Cornbread Stuffing

Serves 6

 

For the stuffing

1/4 pound (1 stick) unsalted butter

1 cup chopped yellow onion

1 1/2 cups medium-diced celery (3 stalks)

3 tablespoons chopped fresh flat-leaf parsley

5 cups (13 ounces) coarsely crumbled cornbread

1/2 cup chicken stock, preferably homemade

 

For the hens

6 fresh Cornish hens (1 1/4 - 1 1/2 - pounds)

2 cups sliced yellow onions (2 onions)

kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, melted

 

Preheat the oven to 400 degrees.

   For the stuffing, melt the butter in a medium sauté pan, add the onion, and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread, and chicken stock and mix well. Set aside.

   For the hens, rinse them inside and out, removing any pin feathers, and pat the outsides dry. In a roasting pan that's just large enough to hold the hens loosely, first toss in the onions and then place the hens on top, breast side up. Sprinkle the insides of the hens with salt and pepper and loosely fill the cavities with the stuffing. (If there is stuffing left over, bake it in a separate pan until heated through.) Tie the legs of each hen together and tuck the wings under the bodies. brush with melted butter, sprinkle with salt and pepper, and roast for 50 to 60 minutes, until the skin is browned and the juices run clear when you cut between a leg and thigh. Remove from the oven, cover with aluminum foil, and allow to rest for 15 minutes. Serve a whole hen per person.

 

 What are you having for dinner tonight?

This week I will be joining
 



 

Thank you for dropping by.

 

Fondly,

~Karen

Ringing in the New Year

The year 2014 has arrived!

 

Wishing everyone a very

Happy New Year!

 

May all our

wishes and resolutions

for the new year ring true!

 

Fondly,

~Karen

 



Extraordinary Boxed Brownies!

Don't tell anyone but I'm using a boxed brownie mix! Yeah, I know.

"She goes to culinary school only to make boxed brownies".

Truth be told, when I make brownies scratch-made, I make them

for 30+ persons.  There are many brownie mixes out

there these days that aren't your every day boxed brownies.
What makes them extraordinary is
when "add-ins" are included altering the flavor profile...

Voila!

Extraordinary Boxed Brownies!

For the brownies today, I used a boxed dark
chocolate flavored brownie mix.

The measurements you find on the box for the oil, water, and egg

remain the same.  What I added is 1/2 teaspoon cinnamon

and 1/2 cup large-chopped macadamia nuts.

Extraordinary Dark Chocolate Brownies

Makes an 8x8 pan. Double recipe for a 9x13 pan.

1 (20 ounce) box dark chocolate brownie mix.

1/2 cup chopped macadamia nuts

1/2 cup vegetable or canola oil

1/4 cup water

1 egg

1/2 teaspoon ground cinnamon

Preheat oven to 325 degrees Fahrenheit. Line bottom and sides of an 8x8 baking pan with foil. Spray with nonstick cooking spray.  Combine all the ingredients in a bowl and stir with wooden until just combined.  Pour into prepared baking pan. Bake for 45-50 minutes or until toothpick in center comes out clean.  Cool completely before lifting the brownie from pan. Remove foil and cut into squares.

With all the hustle and bustle this holiday season,

why not use some tasty shortcuts?

I will be busy in the kitchen baking and prepping

for Wednesday's Christmas dinner so I will now

wish all of you a blessed Merry Christmas!

Fondly,

~Karen



Red Hots Hot Cider Punch



I have been making this hot cider recipe for years.

It was made originally for me years ago by a sorority

sister for one of our winter sorority meetings.

It is deliciously sweet from the Red Hots candies

which equally add to its cinnamon taste.

The gorgeous red color they provide, with the help

of cranberry juice, make it the perfect hot

cider for the holidays.

 

Here is the recipe!

 



Red Hots Hot Cider Punch
Makes 1 Gallon+

1 gallon apple cider
1 quart cranberry juice cocktail

Tie in cheesecloth or place in tea ball:
     2 teaspoon whole cloves
     2 teaspoon whole allspice
     2-3 sticks cinnamon
OR
     1/2 teaspoon ground cloves
     1/2 teaspoon ground allspice
     1 tablespoon ground cinnamon

8-12 ounces bag of Red Hots (to taste)

Instructions:
Heat cider, juice, spices, and red hots until boiling. Reduce heat and simmer for 20 minutes and until candies dissolve. Take out spice ball or, if using ground spices, strain through cheesecloth prior to serving.

I hope this becomes one of your go-to hot cider

recipes like it is mine.  Its great not just for the holidays

but for anytime during our colder months.

 

This week I will be joining 



 

Thank you for visiting!

Fondly,

~Karen