Showing posts with label national. Show all posts
Showing posts with label national. Show all posts
Friday, February 27, 2015
Celebrating National Ice Cream Sandwich Day With a Giveaway of the I Scream Sandwich! Cookbook
Its August, which means that The Weekend Gourmet is celebrating its third anniversary all this month...and Im planning all sorts of fun things to commemorate this milestone!! Im starting the fun off with a fabulous cookbook giveaway to celebrate National Ice Cream Sandwich Day today. Jennie Schachts I Scream Sandwich! is a new cookbook that contains fantastic variations on the ice cream sandwich theme. Some of the recipes that immediately caught my eye include the Key Lime Pie (key lime ice cream and sugar cookies), Blueberry Muffin (blueberry sorbet on blueberry muffin top cookies), and Hawaiian Holiday (pina colada sorbet on macadamia cookies)! Each recipe provides a recipe for an ice cream, sorbet or frozen yogurt filling...and the corresponding "holder." This includes cookies, brownies...and a few unexpected surprises. The book is neatly organized into themed chapters that include Classics, World View, and Holidays and Special Occasions. The recipes are creative and FUN, and the photographs are positively mouth-watering.
I especially love that Ms. Schacht provides a Take It Easy option for all of the recipes. These tips tell you how to use store-bought cookies and/or ice cream options to save time, but still stay true to the recipes flavor profile...because sometimes youve got to have an ice cream sandwich NOW! Im going to be sharing my experience making the Key Lime Pie sandwiches later this month, just in time for your Labor Day celebrations. But, I wanted to whet your appetite just a bit and celebrate National Ice Cream Sandwich Day today. If you love PB&J, youre going to flip for the PB&J Sandwich, which features peanut butter ice cream on toasted brioche...with a homemade quick berry "jam." This isnt the ice cream sandwich you grew up with...its better!
PB&J SANDWICH: Peanut Butter Ice Cream on Toast with Berry “Jam”
from I SREAM SANDWICH!
Makes (up to) 12 sandwiches
Per Author Jennie Schacht:
This is my go-to sandwich when I am jonesing for one and there are none stashed away in the freezer. Sometimes I hope not to find a sandwich there, just so I can make this one, which delights with warm toast, cool ice cream, and the reassuring flavors of childhood. With ice cream awaiting in your freezer, a sandwich need never be more than a toaster away. I make these up one at a time when the mood strikes. If you’re hosting a child’s sleep-over party or have family in town for the holidays, make all twelve at once for an easy and memorable breakfast or midnight snack. Peanut butter is personal: Choose creamy for a smooth ice cream or chunky for more texture. In either case, look for a natural-style peanut butter made from only peanuts (salt optional), with no sweeteners or gums. I prefer a mild honey such as clover or orange blossom for this ice cream.
Peanut Butter Ice Cream | gluten free
- 2 cups whole milk
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (84 grams) mild-flavored honey
- 2 tablespoons tapioca starch or cornstarch
- 1/4 teaspoon kosher salt
- 2/3 cup (160 grams) natural peanut butter
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
1. Whisk 1/2 cup of the milk with the sugar, honey, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 1/2 cups milk.
2. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, 2 to 3 minutes longer; do not fully boil.
3. Off the heat, add the peanut butter, give it a minute or two to soften, then stir until smooth and well blended. Stir in the cream and vanilla.
4. Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
5. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. When it is ready, transfer the ice cream to a chilled container, cover, and freeze until firm, at least 4 hours or overnight.
Toast and Berry “Jam”
- 1 to 12 slices good-quality sandwich bread, such as challah, bakery white or honey whole wheat
- Unsalted butter, for spreading on the toast (optional)
- 1 to 12 tablespoons Berry Ribbon (below) OR berry jam OR fruit spread
SANDWICH!
For each sandwich, toast 1 slice of bread until it is medium dark. Trim the crusts and butter the bread if you wish. Cut the slice in half, either crosswise or diagonally, as you would a sandwich. Spread 1 tablespoon of jam on one toast half. Scoop and spread 1/4 cup slightly softened ice cream across the other half. Sandwich the two together and enjoy while the toast is warm.
Option 1, TAKE IT EASY: For each sandwich, mix 2 teaspoons of peanut butter with 1 teaspoon of honey and swirl into a scoop of softened vanilla ice cream. Use your favorite jam, jelly or fruit spread in place of the Berry Ribbon.
Option 2, DRESS IT UP: For extra peanut punch, press the sides of the sandwiches in Honey-Roasted Peanut Brittle (see book for recipe).
BERRY RIBBON TWO WAYS | gluten free, dairy free
Sweetening berries, then evaporating and thickening some of their liquid, produces a colorful ribbon that remains soft when frozen. Blueberries won’t need to be strained, as their seeds are not as prominent.
Makes about 2/3 cup, depending on the type of berries
- 2 cups (about 300 g) raspberries, blackberries, blueberries, or other berries
- 6 tablespoons (75 g) granulated sugar
- 1 teaspoon fresh lemon juice
1. Stir the berries with the sugar in a saucepan over medium heat until they soften and become very juicy, about 5 minutes.
2. Puree the mixture with an immersion blender in the pot (beware of splatters—they stain!), or transfer to a blender or food processor and puree.
3. Pass the berries through a standard- or fine-mesh strainer into a bowl, stirring and pressing until only the seeds remain; discard the seeds. Return the syrup to the saucepan and simmer until syrupy and reduced to about 2/3 cup, 5 to 8 minutes. Stir in the lemon juice. Cool completely, then refrigerate in an airtight container until cold.
-------------------------------------------------
So...who wants to win a copy of this amazing cookbook so you can whip up a batch of creative ice cream sandwiches in your own kitchen! To enter, simply leave me a comment below. Tell me you idea for the perfect creative ice cream sandwich combo, and make sure to leave your e-mail. Ill accept entries until 1159 pm on Monday 8/5. Ill notify the winner via e-mail the following day. Good luck!
Disclosure: The publisher provided me with a review copy of this cookbook to facilitate this feature. All opinions expressed are my own, and all photographs are provided by Sara Remington.
Friday, February 13, 2015
Celebrating National Soup Month My Favorite Soup Recipes a Linky Party!
I was thrilled to learn this week that January is National Soup Month! I live in Texas, where Summer seems to last forever. When the weather finally turns cooler, theres nothing I love more than making soup. When the weather turns chilly and damp…by Texas standards, anyway...its the perfect dish to warm you up! There’s a lot to love about soup, really. It’s a comforting complete meal in a bowl, it’s usually pretty economical to make, and it can be light in calories and fat if you’re careful with your ingredients. I thought I’d share some of my favorite soup recipes with you in honor of National Soup Month today. I also want y’all to jump in on the fun and share your favorite soup recipes via the Linky party at the bottom of this post. I’m always on the lookout for great soup recipes to try, so I thought this would be a fun way to take part in National Soup Month.
(1) New England Clam Chowder. Until a few years ago, I didnt know I liked clam chowder. Then, I visited Boudin Bakery in San Francisco and my culinary life was changed by clam chowder in a sourdough bread bowl! I wanted to learn how to make it at home, and Secret Recipe Club gave me the perfect opportunity last Winter. This clam chowder is hearty and filling...and flavored with smoky bacon.
(2) Sausage-White Bean Minestrone. Tyler Florence is one of my favorite chefs, and his minestrone is rich and flavorful. All you need to make this hearty soup a meal is a loaf of crusty bread to dunk in the flavorful broth. This is the perfect soup to enjoy on a lazy Sunday!
(3) King Ranch Chicken Soup. I just created this original recipe during the holidays, but its so good that I had to share it again. This soup has all the flavors found in King Ranch Casserole in a soup form. Its creamy, cheesy, and full of chicken pieces. Top with crispy tortilla strips and a colorful confetti of green onion, roma tomato, and avocado...its a fiesta for your mouth!
(4) Spicy Shrimp & Corn Bisque. This soup is creamy and spicy, with a touch of sweetness from corn and shrimp. I absolutely love this soup. Its good on its own, but a scoop of steamed rice works very nicely with it too!
Now, its your turn to join the fun! Join the Linky party below to share your favorite soup or chowder recipes. Whether its a classic chicken noodle, a veggie-friendly butternut squash bisque...or something something completely different...I cant wait to see what you share.
);
Sunday, February 8, 2015
Gearing Up for National Oatmeal Day with Driscoll’s…Featuring Baked Strawberry Apple Oatmeal BerryNOats
 |
| Photo provided by Driscolls |
When the weather turns chilly, one of my favorite breakfast foods is oatmeal! What’s not to like? It’s comforting, filling, and delicious. It’s also a versatile base for dressing up with a wide variety of flavorful ingredients. In honor of National Oatmeal Day on October 29th, my friends at Driscoll’s are highlighting how well their juicy berries pair with hearty oatmeal. Berries make a terrific oatmeal topping or ingredient. I paired their juicy organic strawberries with seasonal Gala apple to create a delicious Baked Strawberry-Apple Oatmeal. This recipe makes a fantastic weekend brunch. You could also make a batch on Sunday evening and store it tightly covered in the fridge for convenient on-the-go weekday breakfasts. It’s moist and lightly sweet – so we also enjoy it warm from the oven as a dessert.
Not only do oatmeal and berries taste great…they’re packed with health benefits too! Oatmeal contains significant amounts of beneficial protein and fiber, which help you to stay feeling full longer. Berries are low in calories and high in fiber and Vitamin C. In fact, one serving of strawberries may help improve heart health, lower blood pressure, and lower the risk for some cancers. Delicious and healthy is combination we can all get behind! This Baked Strawberry-Apple Oatmeal is sweetened with maple syrup and a touch of brown sugar, and it bakes up moist with a soufflé-like texture.
Baked Strawberry-Apple Oatmeal
adapted from Whole Foods
Ingredients:
- 1 tbs. softened butter to prep the baking pan or ramekins
Dry ingredients:
- 2 cups oatmeal
- 1/2 cup chopped pecans
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 heaping tsp. apple pie spice
- 1.5 cups chopped organic Driscoll’s strawberries
- 1 medium Gala apple, peeled and coarsely grated
Wet ingredients:
- 1/2 cup vanilla Greek yogurt
- 1 cup vanilla almond milk
- 1 medium egg + 1 egg yolk
- 1/3 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 tbs. vanilla extract
Directions:
Step 1: Preheat oven to 375. Butter the top and sides of a 9x9 square baking pan or 4 large ramekins. Set aside. Add the oatmeal, pecans, salt, baking soda, apple pie spice, strawberries, and apple to a large mixing bowl. Use a spatula to carefully combine all of the dry ingredients.
Step 2: Add the Greek yogurt, almond milk, eggs, maple syrup, brown sugar, and vanilla to a bowl or 4-cup measuring cup. Whisk well until the eggs and brown sugar are completely incorporated. Pour the wet ingredients into the bowl of dry ingredients and stir well to completely combine.
Step 3: Pour the oatmeal mixture into the prepared pan or ramekins. Place the pan or ramekins on a rimmed baking sheet. Cook until the top of the oatmeal is browned and the mixture is set – approximately 45 minutes. Turn the pan around halfway through the cooking time to ensure even baking. Remove the baked oatmeal from the oven and let cool 5 minutes before serving. Serve with a halved strawberry on the top of each serving, along with additional maple syrup for drizzling on top.
I loved this moist and fruity oatmeal! Each bite is bursting with the flavor of strawberries and apple, and the sweetened custard keeps the oatmeal moist and lightly sweet. The nuttiness of the chopped pecans works really nicely with the oatmeal too. This is a decadent breakfast you dont have to feel guilty about -- whether you serve it in squares from a pan or in individual ramekins. I hope that you’ll make a batch of this delicious fruity baked oatmeal to celebrate National Oatmeal Day on October 29th!
Disclosure: Driscolls provided me with berry coupons and a Whole Foods gift card to facilitate this feature. I received no further compensation, and all opinions expressed are solely mine.
Subscribe to:
Posts (Atom)