get in mah belly!
yup, those macerating cherries ended up in some super delicious sour cherry ice cream! i followed this recipe which apparently is in scoop adventures. i wasn’t sure i was going to like this recipe because i love really custardy/eggy bases and it doesn’t have a single egg yolk in it. heresy! but when all was said and done, the end result really lets the cherry and cream flavors shine through. i still might try again with a custard base because you know The Girls keep laying eggs and we have to do something with them
as always you could make this without organic valley milk and cream BUT WHY WOULD YOU? for bonus points, add a little dark chocolate shavings. top notch!
– combine cherries with 3/4 C sugar and lemon juice. macerate in fridge for 6 hours, stirring every hour or so. puree cherries in a blender and strain through fine sieve mesh. keep a few tablespoons of skins to add back in when churning in ice cream maker.
– combine 1/2 C of sugar heavy cream and whole milk in a sauce pan and heat until just prior to boiling over medium heat until sugar dissolves. transfer to a water bath bowl to cool for 20 minutes, stirring occasionally then cool in fridge for at least 4 hours.
– combine milk mixture and cherry juice in ice cream maker and churn according to directions ( usually around 15-20 minutes ). when almost done, add the cherry skins. transfer to freezer safe container and freeze for at least 4 hours.
not sure why it took me so long to think about making stuffed crust pizza with organic valley mozzarella stringles but i’m glad it finally came to me! easy peasy to wrap the crust around a stringle and bake like usual.
woila – cheesy stuffed crust!
frida watches odin make no-bake “energy bites” for his hockey teammates for upcoming away game snacks. She really, really, really wants him to share
i was going to write up the recipe, but turns out i already did almost three years ago!
typically we travel for thanksgiving and i’m not “in charge” of The Bird so i don’t have strongly held opinions about The Best Method to Cook To Cook a Turkey. but this year, we stayed home and i found myself wondering how on earth i was going to cook the Twenty Three Pound Organic Poultry Monster in our freezer that was too big to fit in any of our pans. and i know enough about turkey to understand that cooking a bird that big without special prep would probably result in a bird with dried out breasts. what to do? spatchcock the bird by removing the backbone and flattening it out before cooking.
i learned about the technique from a serious eats article from a few years back, “How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey”:
“This particular method is for folks who don’t give a damn about whether or not the whole, barely-adulterated bird makes an appearance at the table, but want the fastest, quickest, easiest route to juicy meat, and ultra-crisp skin. Basically, it’s a method for lazy folks with great taste. ”
i don’t know about the lazy part, but i do know i don’t care much about having a perfect bird presented on the table but i do care a lot about the juicy, crispy, fast part! and as an added bonus, i could cut the bird in half and cook the monster in a more manageable manner. ( side note, apparently spatchcocking turkeys is A Thing thanks to mark bittman ).
i followed the serious eats directions and removed the backbone and cooked at 450F for about 90 minutes. whoila! crispy skin and incredibly juicy meat.
henceforce, if i’m in charge, all the turkeys will be spatchcocked!
thanks to a tweet from xeni jardin i discovered that homemade soft pretzels are easy to bake and while i try to live a pretty-much-mostly-gluten-free lifestyle i love a soft pretzel as much as anyone else, so i had to give it a try. and, yes, they are ridiculously easy to make. and super tasty.
— Xeni Jardin (@xeni) November 16, 2014
odin and discovered that the only thing better than a soft pretzel straight out of the oven is one slathered in melted organic valley butter
here is the recipe we followed. king arthur has a similar sourdough pretzel recipe that i’m going to have to try soon.
2 1/4 cups AP or bread flour
¾ cup of warm water
1 tsp bread yeast
1 Tbs brown sugar
⅛ tsp salt
Additionally: Baking Soda, and Salt
Pre-heat your oven to 400ºF.
Mix yeast and brown sugar in the ¾ cup of warm water and let proof for 10 minutes.
Put flour and salt in large mixing bowl. Add liquid. Knead until the ball of dough has picked up all the loose flour and is smooth.
Start a 3-5 quart pot of water boiling. Add 2-3 tablespoons of baking soda. Let boil.
Roll out pretzels. I suggest taking golf ball sized balls of dough and rolling them in your hand until the string of dough is about the diameter of a grease pencil or sharpie. Then twist into pretzels.
Line a baking sheet with parchment paper, or your favorite non-stick method. Boil pretzels in the baking soda water mixture for 10-15 seconds each. My rule is to let them sink to the bottom and then retrieve a few seconds after they float to the surface. Place the pretzels on the baking sheet.
Immediately before placing in the oven, sprinkle with salt to your preference. Bake for 18-19 minutes.