Tag Archives: fruit

No Churn Ice Cream Duo – Cherry Garcia Cheesecake and Black Sesame Seed

I brought home over a kilogram of beautiful sweet ripe cherries and after eating some out of hand, I wondered what I could make with the rest that didn’t involve some sort of baked goods using flour.

Ice cream seemed a perfect solution. I wanted to use as much cherry puree as possible to make the flavour stand out but was afraid that would thin out the ice cream base too much. Since I had a couple of ounces of cream cheese in the fridge, I though the addition would thicken the base, sort of a cheesecake version. And, at the last minute, I added the dark chocolate chunks for a Cherry Garcia cheesecake ice cream.

Cherry Garcia Cheesecake No Churn Ice Cream – recipe makes ~ 4 cups of ice cream

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**
50 gm dark chocolate, cut into rough chunks, or mini chocolate chips
250 gm cherries, pitted (if sour, add 2 tbsp sugar)
57 gm (2 oz) cream cheese, softened to room temperature

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tbsp of the extract is all you need. In this case, I used 1 tbsp of Kirsch, a cherry flavour liquer.

In a medium sized bowl, combine the sweetened condensed milk, flavourings and add ins. (NOTE: For the first attempt, I added the cream cheese, sugar and Kirsch to the bowl of a food processor and processed them together until the cream cheese was smooth. Then I added the sweetened condensed milk and the pitted cherries and pulsed them together briefly, scraped down the sides and pulsed the contents again. You want to leave some chunks. Turn out into a medium sized bowl. If you’ve pureed your cherries too much, pit and roughly chop 5-6 cherries and add them to the bowl.) Add the chunks of chocolate to your bowl of cherries.

In a medium sized bowl, whip the whipping cream until stiff peaks form.

Add about 1/4 of the whipped cream to the bowl of cherry flavoured sweetened condensed milk to lighten it up and then fold this mixture into the rest of the whipping cream, trying to deflate the whipped cream as little as possible.

Transfer the ice cream gently into a lidded 4 cup freezer safe/Tupperware container. Freeze for AT LEAST 6 hrs or overnight before serving. For maximum creamy texture, let the ice cream sit at room temperature for about 10-15 min before scooping.

And so that the rest of the can of sweetened condensed milk wouldn’t end up in the freezer, I wanted to make a second flavour. In contrast with the sweet fruitiness of the cherry ice cream, I decided on a simple black sesame seed ice cream. The flavour is subtle and the slight bitterness of the toasted and ground sesame seeds tones down the sweetness of the basic no churn recipe.

Black Sesame Seed No Churn Ice Cream Recipe – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 1/2-2 tbsp toasted ground black sesame seeds, 1 tbsp vanilla extract, pinch of salt. Makes a bit over 2 cups of ice cream.

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Coconut Mango Panna Cotta and Defrosting Update

A picture of some lovely ripe mangoes (88 cents each) in the most recent Food Basics flyer led me to consider making either mango creme caramel or a mango panna cotta. I decided on the latter since it didn’t involve turning on the oven. In the current heat wave, even with the A/C on, that’s an important consideration.

I was able to get a couple of cups of a smooth and tasty mango puree from two mangoes. And, using a can of coconut milk in place of whipping cream let me get some extra flavour into the creamy dessert while reducing the calorie count.

Based on the proportions of gelatin and mango puree I found in a recipe on line, I came up with a recipe. And then I had to adjust THAT since my panna cotta didn’t set enough to turn out cleanly. The recipe below is a bit awkward but uses amounts of coconut milk and mango puree that minimize wastage or leftovers. Once I get through all this test batch of panna cotta, I’ll play with reducing the recipe to something that’s more practical for a single person.

Coconut Mango Panna Cotta – serves 6 or 7 1/4 cup portions

1 can (400 ml / 1 2/3 cup) coconut milk
1/3 cup sugar
1 tsp vanilla extract
pinch of salt
1 cup mango puree*
4 1/2 tsp gelatin (1 1/2 pkts Knox gelatin)**
2 tbsp room temperature water (or orange juice)

Mise en Place … after finishing this bowl of soup, I’m going to make my mango puree

* Two good sized ripe mangoes, diced and pureed in a stand blender, with as much juice as gathered while cutting and peeling the mangoes, should give you about 2 cups of mango puree. Taste the puree and, if needed, add a tablespoon or two of additional sugar before using.

** If using some other thickening agent, ie agar agar or sheets of gelatin, use enough to set 3 cups of liquid.

Scald the coconut milk. Pour into a large bowl and stir in the sugar until dissolved. Let cool until just warm to the touch. Stir in the vanilla extract and salt.

In a small bowl, empty the gelatin and stir in the orange juice and 2 tbsp of warm coconut milk. Stir/whisk until the gelatin is evenly moistened and then pour into the warm coconut milk. Whisk through. Add the mango puree and again, whisk until everything is evenly mixed together. (If desired, pass the mixture through a fine sieve to make sure there aren’t any mango fibres or undissolved bits of gelatin.)

Divide among as many small ramekins as desired. Portion size may vary from 1/4 to 1/3 or even 1/2 cup. Tap the bottom of the container, very gently, on a flat surface to release any bubbles in the panna cotta. If using fragile glasses, you may not wish to risk breakage so skip this step.

Refrigerate for a minimum of two hours, but preferably overnight, before serving.

NOTE: If you wish to turn out the panna cotta, lightly oil the ramekin with a neutral tasting oil. Otherwise, just pour into a pretty cup, let it set, and serve directly out of the cup.

Freezer Defrost Status: Before and After … as of July 1st, this is my upstairs freezer.

Peaches and Other ‘Stone’ Fruit

According to wiki, ‘peaches are a type of drupe or ‘stone’ fruit characterized by a large central stone, which contains the seed. Other examples include apricots, cherries and nectarines.’

Nectarines and peaches were on sale this past week, and I couldn’t decide between them, so I bought five of each, intending on making a large baking dish of crumble bars. And then I found that I didn’t have enough flour in the house to make the full recipe. So I made a small (8 inch by 8 inch) baking dish instead and used the extra fruit to make a compote.

The compote was used to top a ‘peaches and cream’ parfait recipe that I found posted on the Fridgg website.

‘Peaches and Cream’ Parfait – A cheesecake-like base topped with the fruit compote of your choice. Serve with, or without, lightly sweetened whipped cream on top. I made half the recipe of the cream and divided it among three pretty glasses.

This is the stone fruit compote recipe that I used to top the parfait, with the changes I’d recommend on a future attempt, since, in my opinion, the compote recipe as posted was too soupy and sweet, and the amount of cinnamon used overwhelmed the flavour of the fruit.

Peach Compote – makes ~1 cup

3 fresh peaches, skinned, pitted and diced
1/2 cup brown sugar (reduce to 1/3 cup, or less)
1/2 tsp vanilla
1/4 cup water (reduce to 2 tbsp)
1 tsp cinnamon (reduce to 1/4 tsp)

In a medium saucepan, add the ingredients and bring to the boil over medium heat. Reduce the heat to a simmer and cook for 12-15 minutes, until the fruit is tender and the mixture thickens a bit. Transfer to a clean jar and store in the fridge for a week or so. Serve over a plain sponge cake, ice cream, oatmeal or pancakes.

Peach and Nectarine Crumble Bars – An easy dessert which I first saw posted on Charles’s ‘Five Euro Food’ website.

‘Peaches and Cream’ Pavlova – Pavlovas made with leftover egg whites and topped with barely sweetened whipped cream and the last of my stone fruit which had been sliced and macerated in some sugar and vanilla bean extract. ‘Nectarines and cream’ doesn’t have the same appeal though it tastes just as good as peaches.

Strawberry Lemonade

If you have an excess of sweet (or not so sweet) strawberries on hand, make a big jug of strawberry lemonade this summer and enjoy it under a shady umbrella in your favourite outdoor spot.

Strawberry Lemonade – makes 5-6 cups of lemonade

Sugar Syrup
1/2 cup water, boiling
1/4 cup sugar, plus more sugar if needed

In a saucepan on the stove, or in a Pyrex measuring cup in the microwave, bring water to the boil and stir in the sugar until it dissolves. Let cool slightly.

Strawberry Puree
400-425 gm (~2 1/4 cup) chopped strawberries
1/2 cup cold water
2 tbsp (1/8 cup) sugar

1/2 cup lemon juice
1 1/2 cups cold water

5-6 fresh strawberries, for garnish

In a stand/bar blender, puree the chopped strawberries, water and sugar.

In a large jug, add 1 1/2 cups water, sugar syrup, strawberry puree and lemon juice. Stir well, taste, adding more sugar if needed (another 2 tbsp at a rough estimate) and refrigerate.

Serve over a tall glass filled with ice cubes. Garnish with small to medium strawberries with a small slit in the base.

NOTE: The strawberry lemonade will look somewhat pink when first made due to all the air incorporated into the strawberry syrup during pureeing. As the bubbles burst and the foam dissipates, the lemonade will darken in colour.

Hard lemonade: Add 1 oz of vodka to each glass of lemonade.

Strawberry “Cheesecake” Crepes with Strawberry Sauce

Thanks go to Eva of “Kitchen Inspirations” for posting her strawberry sauce recipe (link posted below) and inspiring this ‘amazing’ crepe dessert. The finished dessert itself was based on a recipe from the Allrecipe website. I happily ‘borrow’ ideas and components for dishes from wherever I find them. I used my mom’s recipe for the sweetened crepes.

I scaled down and adjusted the recipe to serve two people generously and posted the revised recipe below so that the construction of the recipe was in one place.

Strawberry Cheesecake Crepes – enough filling for 4 9 inch crepes, serves 2

4 9 inch sweetened crepes

Cream cheese filling

2 oz cream cheese, softened
6 tbsp (1/4 cup plus 2 tbsp) sifted icing sugar
1/2 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp vanilla extract
1/4 cup whipping cream, whipped (add 2 tbsp of icing sugar after the whipped cream has formed soft peaks)
4-5 large strawberries, rinsed, hulled and chopped for garnish

Strawberry sauce (location of the recipe)

In a medium sized bowl, whip together the cream cheese, 1/4 cup icing sugar, lemon zest, lemon juice and vanilla extract. Gently fold in the sweetened whipped cream.

Divide the filling among the crepes, reserving about 1 tbsp for garnishing the finished crepes.  Add about a tablespoon of strawberry sauce on top of the cream cheese filling and some of the diced fresh strawberries.

Roll up the crepes and top with a small dollop of the cream cheese filling, a few more chunks of diced fresh strawberries and some more of the strawberry sauce.

Dig in.

Pie Filling Duo … Two Desserts in One Can

E.D. Smith is my favourite brand of pie filling and, around the holidays, it often goes on sale. I’ve had a can (540 ml in Canada) of cherry pie filling in the pantry for four to six months. Originally, I had planned on making a New York Style vanilla bean cheesecake and using the pie filling to top it. Even individual mini cheesecakes made in a muffin tin with a base of ‘Nilla wafers were a possibility.

And then … I changed my mind.

I ended up with a couple of scaled down cherry desserts designed for a single person or a couple to enjoy, each using half (a bit over a cup) of the filling.

This coffee cake was originally made in a 9 by 13 inch glass baking pan but I used a small disposable aluminum pie tin.

Cherry Coffee Cake with Crumb Topping – cut into 9 squares

1 cup all purpose flour
1 tsp baking powder
1/4 cup unsalted butter, melted
4-6 tbsp sugar (use the lesser amount if you prefer less sugar)
1/4 tsp salt
1 egg, slightly beaten
1/4 cup milk
1-1 1/4 cups cherry pie filling (or flavor of your choice)
2 tbsp finely chopped nuts (walnuts, pecans or almonds), optional

Preheat oven to 325 degrees Fahrenheit.

Grease a 7 1/2 x 7 1/2 inch aluminum baking pan with shortening or margarine.

Place the flour, sugar, baking powder, salt and melted butter in a medium sized mixing bowl, stir together with a fork until crumbly. Break up by hand if necessary.

Take 1/4 cup of the crumbs out and place into a small bowl. If you’re using nuts in the topping, add the finely chopped nuts to this portion of crumbs and set aside.

In a small bowl whisk the slightly beaten egg and milk together, add the milk mixture to the large bowl of crumbs and stir until incorporated. (There will be small lumps in the batter.)

Pour the batter into your prepared baking pan. Spoon the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling.

Bake for 40 to 45 minutes or until a wooden toothpick inserted into the batter comes out cleanly. Cool for at least 15-20 minutes, cut and serve.

Instead of a full sized cherry pie, I used the pastry from a single crust pie, to make six mini cherry pies in muffin tins and used the leftover pie filling from the coffee cake above to fill them, making sure to reserve least 3 cherries per mini pie.

Mini Cherry Pies – makes 6 mini pies

1 disk of single crust pastry
1-1 1/4 cups cherry pie filling (or your favourite pie filling flavour)
1 tbsp whipping cream, to brush over the the pastry decoration on each mini pie
coarse sugar for sprinkling over the pastry decoration (optional)

Preheat the oven to 350 degrees Fahrenheit.

Roll out the pastry to about 1/8th of an inch thickness. Cut six 3 3/4-4 inch diameter circles out of the pastry. Use the leftover pastry to cut out six mini stars or hearts for decorating the tops of your mini pies. Fit the pastry circles into large sized muffin tins.

Distribute the pie filling evenly among the muffins tins, making sure there are 3 cherries in each tin. Decorate each mini pie with one of the pastry cut-outs.

Brush some whipping cream over each pastry decoration and sprinkle some coarse sugar over each.

Bake the mini pies until the filling is hot and bubbling and the pastry crust is set and golden brown, about 35-40 minutes. Let the muffin tin cool on a wire rack before removing.

Serve on their own or with a scoop of vanilla or cherry ice cream.

Mini “Magic” Coconut Pie Plus a Chocolate Variation

NOTE: I corrected the amount of flour listed in the recipe below as I realized I had written it incorrectly as the full (rather than the halved) recipe amount.

I had plans for a coconut dessert this weekend, as well as the chili etc., but it didn’t happen. I still had a coconut craving when I got home from work today, though, so I made a “Magic” coconut pie.

What does the term refer to, you may ask? Well, it’s one of those dishes in which all the ingredients are whisked together and then, during baking, they separate into a crust, filling and some sort of top. And because I didn’t want to be eating it daily – and doesn’t that sound familiar – I decided to scale down the recipe, which supposedly serves six, to half that. I had to do a couple of adjustments since my shredded coconut was unsweetened, and I used melted margarine instead of butter. I’m posting the revised recipe below.

Mini ‘Magic’ Coconut Pie – serves 3 (2 is more realistic)

2 tbsp  flour
1/4 cup sugar
1/8 tsp  baking powder
1/4 cup  sweetened shredded coconut*
6 tbsp (1/4 cup and 2 tbsp) milk
2 tbsp melted butter**
pinch of salt**
1 egg
1 tsp  vanilla extract

* Replaced the sweetened shredded coconut with unsweetened coconut and an additional tbsp of sugar
** Replaced the melted butter and salt with just melted margarine

Preheat the oven to 350 degrees Fahrenheit.

In a medium sized bowl, mix all the ingredients together with a whisk or hand blender. Pour into a buttered and floured 5 1/4-inch wide pie dish. Place on a baking sheet in case of spills.

Bake in a 350 deg F oven for 35 min or until golden brown and set. (You may want to test with a toothpick to make sure it comes out clean.)

Let cool, slice and serve with a scoop of sweetened whipped cream or a small scoop of ice cream or gelato.

Chocolate Variation: Substitute 1 tbsp of cocoa powder for 1 tbsp of the flour in the recipe above.

NOTE: Visual progress of the pie

After 20 minutes, the pie showed little change.
After 25 minutes, it’s puffed up to almost double in size, there’s cracking on the surface, which is pale. The custard inside seems moist.
After 30 minutes, the surface of the pie has darkened somewhat and the custard seen through the cracks seems more set.
After 35 minutes, a toothpick inserted into the ‘custard’ filling comes out clean and the top is nicely browned.
Upon removal from the oven, the pie slowly deflates and about half an hour later, there is a definite depression in the central 2/3 of the pie.

The crust is defined but a bit soft and not like a ‘regular’ pie crust. Taste-wise, it’s delicious. And not overly sweet.

The Three P’s (Pineapple, Pizza and Pork) … Pineapple Ice Cream Topping

The cold weather has returned to south-western Ontario, breaking the streak of above average temperatures we’ve been enjoying. Another reason to stay in and cook. This weekend I made sourdough thin crust pizza dough, roasted a boneless pork loin and then made a pineapple ice cream topping/sauce.

After opening up a can of crushed pineapple to make a Pineapple Margarita, I was left with the pineapple (~ 1 1/3 cup) and the remaining pineapple juice (~1/3 cup). I had thawed a boneless pork loin and considered making a marinade and/or basting sauce for the roast using the pineapple. However, I woke up late, and then spent an hour shoveling the wet snow that had started falling yesterday and continued sporadically until earlier this morning. By the time I staggered into house, too tired to do more than put one foot in front of the other, to make my first cup of instant coffee, I had to change my plans.

A single scoop of ice cream in ice cream pedestal bowl from the 70’s

Pineapple Ice Cream Topping – makes ~ 1 1/2 cups of topping

1/4 cup white sugar
1/4 cup corn syrup
1/3 cup pineapple juice
1 can crushed pineapple (~1 1/3 cups)
1 tsp unsalted butter

Drain the pineapple juice and reserve the crushed pineapple.

In a small saucepan, bring the sugar, syrup and pineapple juice to a boil. Boil for 3 minutes and then reduce the heat to medium low. Simmer the contents for 5 minutes. Add the drained pineapple and the butter and simmer for another 5 minutes.

Pour the pineapple topping into a scrupulously clean 2 cup glass jar and seal. Listen for the seal on the lid to pop as it cools. Once the jar has reached room temperature, refrigerate. Good for 1-2 weeks.

 

Technique: No Churn Ice Cream (Cranberry Sauce)

I’ve posted this recipe/technique of making ice cream, without an ice cream maker, before. However, I thought I’d give it another look before the holidays, when an easy make-ahead dessert might be just what you want. Especially if you have some leftover cranberry sauce. You may even want to make some cranberry sauce just so you can make this.

All you need is whipping cream, sweetened condensed milk (though you CAN use sweetened cream of coconut as well), alcohol (about 1 tbsp per batch) and flavourings. And at least six hours in the freezer.

Small Batch No Churn Ice Cream – recipe makes ~ 3-4 cups of ice cream, more depending on the bulk of add-ins

3/4 cup whipping cream
1/2 cup sweetened condensed milk
1 tbsp alcohol**
1 tbsp flavouring**

** If using an extract with an alcohol base, like vanilla extract or limoncello, as I have in the past, one tablespoon of the extract is all you need.

Variations:

Fruit – fruit purees or preserve, shredded coconut, curd (lemon, lime, orange, raspberry etc), fruit liquer ie Kirsch, Cointreau/Grand Marnier
Chocolate – cocoa powder, chocolate or fudge sauce, Nutella, chocolate liquer ie Bailey’s, Bols, De Kuyper, chocolate bars
Coffee – espresso powder, coffee liqueur ie Tia Maria, Kahlua, Patron for a tequila base
Nuts and seeds – coarsely or finely chopped, peanut butter, Nutella, sesame seeds (tahini), chocolate bars
Cheesecake – softened cream cheese or mascarpone may be combined with the sweetened condensed milk for a denser ice cream

Special Category:

Seasonal favourites – pumpkin pie, egg nog, cranberry sauce

Cranberry Sauce No Churn Ice Cream Ingredients – 3/4 cups whipping cream, 1/2 cup sweetened condensed milk, 1 tbsp brandy, 1/2 cup home made cranberry sauce, plus another 1/4 cup cranberry sauce to swirl through the ice cream.

Reader Challenge:

Replicate your favourite chocolate bar (ie Thin Mints, Cadbury creme egg), cookie (ie Samoas, Oreos) or other dessert (ie tiramisu, apple pie) in ice cream form, like the Ferrero Rocher chocolates I made a while ago. Share a link to a picture on your own site.

Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.

  

I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.

   

Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.

  

Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.