Very easy and amazing homemade ice cream.

At first I thought that I had to get this post on ice cream done before it was officially fall. Then I realized that as we move into the apple season, what could be more appropriate than a great, simple vanilla ice cream to go with an apple pie !!

As a kid in the summer, especially at our lake cabin in Eastern Washington, homemade ice cream was a treat and an expectation. It was always the very simple "Philadelphia" style, no eggs, no heating the milk. I seem to remember that my aunt's famous recipe was half and half, sugar and vanilla or lemon extract. While I loved this ice cream straight from the old hand cranked White Mountain freezer, it didn't save very well. It became icy when froze again.
 That is part of why I never used that recipe once I got my Cuisinart ice cream maker. Instead I would make a custard, which then had to chill. The ice cream was better once it had frozen some too. While it was very tasty, it was a process.
I can't remember why I decided to try the Philadelphia style recipe that came with my maker...but I am sure glad I did !! It is so rich, creamy, simple to make and freezes very well.
I'll be serving it this weekend with my baked apples.

Simple Vanilla Ice Cream
2 cups heavy whipping cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract

1) The milk and cream should be chilled, meaning straight from the fridge.

2) Mix all the ingredients together in a bowl, be sure the sugar has dissolved.

3) Place in your ice cream machine and set your timer for 25-30 minutes.

4) Eat right away or store in a container in the freezer until ready to serve.

It doesn't seem to last very long around here.

Baklava, patience in a pastry.

Baklava is one of those baked good that takes time and patience to make but if you love it like I do, it's worth making yourself at least once or maybe twice... If you don't have the patience then go ahead and buy it at Trader Joe's or better yet from the Greek Food Fair that happens a couple of times a year in downtown Santa Cruz.

I had not made baklava in several years and the filo( or phyllo) dough in my freezer kept calling to me.

Use me !!

I had a recipe I had clipped from some food magazine plus the one from a favorite international cookbook, I decided to take ideas from both.

One recipe used ghee or clarified butter, which is now carried at Trader Joe's.











The same recipe called for saffron, also carried at Trader Joe's.

The last odd ingredient is either rosewater or orange blossom water. I allowed Bob to choose which one he preferred, that may have been a mistake. These flower waters can be found in most full service grocery stores, Cost Plus or ethnic markets.







Don't let these unusual ingredients scare you away. I have made baklava with regular butter, in fact I may prefer it that way. I will have to make it again to tell for sure. The saffron and the flower water are not essential either. Next time I would omit the saffron, the flavor while intriguing was strong, I prefer the flavor of the spices, honey and flower water. I will use rosewater next time so Bob doesn't eat as much ;-)

Baklava

Ingredients

1 pound filo dough
1 to1 1/4 cup ghee or melted butter

filling:
1 cup raw walnuts
2/3 cup raw almonds
1 tsp. cardamom powder
1/2 tsp. grated nutmeg

syrup:
1 cup raw sugar or 1 cup honey or half of each
1 cup water
1/8 tsp. saffron ( optional)
1 Tbsp. orange blossom water or rose water ( optional)
2 tsp lemon juice




topping:
1-2 tablespoons finely chopped/ground pistachio nuts

1) Defrost filo dough in your fridge overnight.
2) Preheat oven to 325 F, butter a 9 by 13 inch baking pan.
3) Mix together and bring to a simmer the sugar/honey, water and saffron.

4) Cook for 5 to 8 minutes.
5) Allow to cool add the flower water and lemon juice.
6) Strain and set aside. Some recipes want the syrup to be cold when you put it on the baklava. I didn't with the recipe and it came out just fine.


7) In the food processor mix together all the filling ingredients until the nuts are coarsely chopped.

8) Carefully unroll the filo dough, cut into two 9 by 13 sections.

You will want to keep a dish cloth over the sheets of dough you are not using to keep it from drying out while you work. Here comes the part with you need your patience.











9) Carefully place 1-2 sheets of filo dough in your pan, brush with ghee, repeat for 10 layers.
I found that the ghee was too chunky to spread. I heated it up for 20-30 seconds in the microwave which made it perfect for brushing on the dough. Don't worry if the sheets tear a little or are not precisely on top of each other. My big cheat was to do two at once, there is still plenty of ghee/butter between the layers and it makes the whole process slightly quicker.

10) Add one third of the nut mixture sprinkled evenly over the pan.

11) Add more 6-8 more layers of filo, brushing with ghee.
12) Another third of the nuts, another 6-8 layers of filo, another layer of nuts, the remaining filo sheets. Butter the top.
How you do the layering is really up to you. I like the nuts spread through several layers of dough, some recipes call for it in one or two thick layers, your choice.
13) Cut into squares, before you bake it. I like this technique.

14) Bake at 325 for 1 1/2 hours. I know that sounds like a long time but the temperature is low and it did come out a very lovely golden brown.

15) Pour the syrup over the warm baklava and allow to soak in for at least 3 hours if you can wait that long. Sprinkle each section with the ground pistachio nuts.

Now try not to eat 3 or 4 pieces each time you walk by the pan !!

Red Velvet, what's all the fuss about ??

I have heard of red velvet cakes and cupcakes...they have been trendy recently, a retro thing I am guessing. I volunteered to make dessert for a gathering recently and was told by the hostess that one guest had a birthday that week and he loved red velvet cake. I have never quite figured out what the big deal is. They are cakes or cupcakes that are red and this makes them better because ??? I figured once for philosophy would be fun. In looking for a recipe I did find this tidbit of information.

"...while foods were rationed during war time, bakers used boiled beets to enhance the color of their cakes and to retain moisture. Red velvet cake was a signature dessert at the Waldorf-Astoria Hotel during the 1920s, and was also well-known in the restaurants and bakeries of the Eaton’s department store chain in Canada during the 1940s and 1950s. Many attribute the cake’s recent popularity to the film Steel Magnolias, in which the groom’s cake was a red velvet cake in the shape of an armadillo. All red velvet cakes have specific ingredients in common: white vinegar, buttermilk and baking soda; the reaction of the vinegar to the buttermilk is said to better reveal the red in the cocoa powder."

Since the hostess was vegan I made two different versions, both with the vegan cream cheese frosting. I will admit I liked the cupcakes, the vegan ones were actually better, but next  I will leave out all the food coloring and call them "brown velvet" ;-)

Red Velvet Cupcakes ( modified from Brown Eyed Baker )

Ingredients
4 tablespoons butter (at room temperature)
¾ cup granulated sugar
1 egg
3 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk ( I used milk with a tablespoon of lemon juice to make it curdle.)
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
If you don't  have buttermilk, add 1 tablespoon lemon juice to 1 cup milk, stir together and set aside.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.

4. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

5. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

6. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.


Crimson Velveteen Cupcakes ( from Vegan Cupcakes Take Over the World )


Ingredients:

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all purpose flour
1 cup granulated sugar
2 tablespoons cocoa powder, Dutch processed or regular
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
2 tablespoons red food coloring
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon chocolate extract
(Chocolate extract is worth the trouble to find, but if you can't, use 2 1/2 teaspoons vanilla and 1/2 teaspoon of almond extract)



1. Preheat oven to 350 degrees and line muffin/cupcake pans with cupcake liners.
2. Whisk together the soy milk and vinegar and set aside to curdle.

3. Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.

4. Add the oil, food coloring, chocolate extract, and almond extract to the curdled soy milk. 

5.Whisk well to combine. The color is a bit off putting to me...

6. Gently fold wet ingredients into dry, mixing until large lumps disappear, small lumps are okay.

7. Fill cupcake liners about two-thirds of the way full as these cupcakes will rise fairly high.

8. Place in hot oven and bake 18-20 minutes until done.

Vegan Cream Cheese Frosting
To make my life easier, I frosted both kinds of cupcakes with this frosting. My vegan hostess provided the vegan "cream cheese". I was surprised by how well it came out.

This recipe is just enough to frost two dozen cupcakes.

Ingredients:

1/2 cup Earth Balance margarine
1/2 cup vegan cream cheese, softened (I use: Tofutti, it's Better Than Cream Cheese)
4 cups sifted confectioner's sugar
1 teaspoon vanilla extract

Directions:

1. Cream together margarine and cream cheese until well combined.
2. Use a mixer to  add the confectioners sugar in 1/2 cup batches. Scrape down the sides in between.
3.  Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.

I used my pastry bag to make the frosting fancy for the birthday boy. You can also just smear it on with a knife.


So there you have it: red velvet cupcakes two ways.

Galette Des Rois

Galette Des Rois is French for Kings Cake. I remember this puff pastry almond tart from my childhood in Paris. Before the 6th of January these galettes would show up in the windows of the local patisserie, along with gold paper crowns. They were made to celebrate Epiphany, the time when the three kings came to visit baby Jesus.

They are also made for 12th Night, the end of the Christmas holiday season or Mardi Gras, the celebration before lent...

What I loved was the ritual and the dense almond filling.

First the ritual. Usually served at a party, the youngest person hid under the table while the oldest person cut the cake. From under the table the youngster would call out who would receive each slice. Once the cake was all divvied up, everyone would carefully begin to eat.
Baked inside the cake was a small ceramic figure, whoever got the figure wore the crown and was king !! ( I can hear mothers and dentists cringing at the potential for expensive tooth repairs ;-). In the recipes I found, a dried bean can be substituted for the figure.

Now the recipe...I had made versions of this cake before but was never completely satisfied.
I looked at a lot of recipes online, most had you make your own almond paste and were very complex. I already had some plain marzipan that I wanted to use up. You can find it at most well stocked grocery stores or Cost Plus in season. Or if you want to make it from scratch try this almond filling from David Lebovitz.

In the past the filling had oozed out of the pastry, so I decided to chill the filling for a couple of hours and make the galette in a pan.
Here's what I came up with.

Laurie's Galette des Rois

Ingredients

1 lbs frozen puff pastry ( 2 sheets)
300 grams plain marzipan (about 10 ounces)
1/2 cup butter at room temperature
1/2 cup sugar
2 eggs + 1 egg for an egg wash
1/2 cup flour
1/2 teaspoon almond extract
1 teaspoon vanilla extract

tart pan with removable bottom, 11 inch ( other round pans about this size will do)
dried bean or ceramic figure and crown ( optional)

1) To get the puff pastry ready to use I like to defrost it the night before in the fridge, that way it is ready when you are.

2) To a standing mixer bowl add the butter, sugar and marzipan cut into chunks.

3) Mix well.

4) Add the eggs one at a time on low speed.
5) Continue to beat on high speed for 3 minutes.
6) Gently fold in the flour.
7) Chill the filling for several hours or overnight.

8) Preheat the oven to 400 F.
9) Remove the puff pastry from the fridge.
9) Lightly spray your pan with oil.
10) Lay one sheet of pastry on the bottom of the pan, making sure it comes all the way up the sides.
11) Beat one egg and brush on the pastry in the pan.
12) Carefully spread the chilled filling, use your fingers to work it all over the pan.
13) Brush the filling with egg wash. If you want to add the figure or bean, now would be the time to press it into the filling.
14) Cover with the second sheet of pastry and carefully seal the edges by pinching them together. Sorry I don't have photos, I was too busy improvising ;-)
15) Brush the top with more egg wash. Using a sharp knife score or cut a pattern on the top.
16) Bake for 30 minutes. Allow to cool in the pan on a baking rack for an hour.

 17) Carefully remove from the pan.

This galette would make a great brunch treat as well.

Pecan Pie: it's still legal after Thankgiving

I know Thanksgiving is over but I still have a few related recipes to share.

 

I have been searching for a really good pecan pie recipe, I wanted one that doesn't use corn syrup. I make my famous almond toffee without it, why not my pecan pie. Agave works beautifully for both.

We found this recipe from the Food Network, Genna made it for Thanksgiving.

She has already requested that we make it again at Christmas, that's how good it is.
The orange zest is such a great accent, it helps cut that heavy sweetness.


Pecan Pie

Ingredients

6 tablespoons butter
1 1/4 cups light brown sugar, packed
1 teaspoons pure vanilla extract
1 teaspoon brandy
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3/4 cup agave nectar
3 large eggs
1/ 3/4 cups pecans, some broken up

1 pie crust

1) Preheat the oven to 350 degrees F with a baking sheet on the middle rack.

2) Meanwhile, melt the butter in a small, heavy saucepan over medium heat.

3) Add the brown sugar, whisking until smooth.

4) Remove from the heat and whisk in the vanilla,brandy,orange zest, salt, and agave nectar.

5) Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.

6) Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them.

7) Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour.

8) Cool for 1 hour before slicing and serving.

Pumpkin, it's not just for pie.

I wanted to make a cake recently for Genna's belated birthday celebration here at home.
She was complaining because no one in LA baked her a cake. That was all the excuse I needed. I had several small pie pumpkins left over from a friend's wedding.

I processed one these pumpkins the same way as I did for pumpkin cheesecake. You can certainly use canned pumpkin if that's what you have.

I looked at several pumpkin cakes recipes on line, some of which has some rather grim reviews. I finely found one at the Joy of baking website, here is my version.

Pumpkin Spice Cake

Ingredients
1/2 cup butter, at room temperature
1 1/4 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla
2 cups sifted flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon or a dash of ground cloves*
1/2 cup milk
1 tablespoon lemon juice
* Be careful not to put in too much clove it can overpower the flavor.

1) Preheat the oven to 350 F, spray two 8 inch round cake pans with oil, then cover the bottom of each with a piece of parchment. This makes it very easy to remove the cakes from the pans.

2) Place the butter and brown sugar in your mixing bowl and beat until fluffy, about three minutes.
3) Add the eggs one at a time, beating well each time
4) Add the pumpkin puree and the vanilla, beat some more. It will look curdled.

 5) Mix the milk together with the lemon juice in a small bowl, set aside to let it curdle.

6) I like to sift together in a separate bowl my dry ingredients: flour, baking soda and powder, salt and spices.

7) Add the flour mixture and milk alternately to the batter, starting and ending with the flour mixture.
8) Divide evenly into the prepared cake pans.

9) Bake for 25 minutes or until the toothpick comes out clean.

10) Cool on a wire rack for 10 minutes.

11) Remove from pans and allow to cool completely before frosting.
      They may look uneven but after frosting they will be fine.

12) You can frost them with your favorite butter cream frosting or a cream cheese frosting like the one I used for my carrot cake or the honey ginger butter cream I used on the pumpkin cupcakes.

I happen to have some leftover caramel sauce which I used as the filling. This was a great idea !!

13) When you go to frost the rest of the cake, do remember to start on the top and work to the sides.

Voila !

 

 This cake turned out much better than I expected, it wasn't too sweet, so it offset the frosting and filling, it was moist but not too dense. Genna was very protective of it, she took the leftovers back to LA much to Bob's chagrin.