Friday, October 29, 2010

Pumpkin Chocolate Chip Granola Bars

I made these twice in 2 days. I made them the first time for a play group I was hosting and I was expecting to have some leftover. Alas, after everyone was gone, all that was left were a few crumbs. So, I set out to make them again the very next afternoon because they were really good and my kids devoured them. Kids can be finicky, especially when it comes to food, so when I find something that they will eat that's healthy, I stick to it. This is a great snack food that I feel good about giving my family.

I used pumpkin as a binder in this granola because I love the flavor and it's perfect for fall. If you don't like the flavor of pumpkin, you can substitute applesauce or another fruit puree.

Pumpkin Chocolate Chip Granola Bars
3 1/4 cups old fashioned oats
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup + 2 Tbsp. brown sugar
3/4 cup pumpkin puree
1/4 cup honey
*2-3 Tbsp. coconut oil, melted (or other oil or butter)
1 tsp. vanilla extract
1/2 cup chocolate chips

Preheat oven to 350°F. Spray an 8x8-inch square baking pan or an 8x11-inch bar pan with cooking spray or line with parchment paper.

In a large bowl, combine oats, spices and salt. In a separate bowl, whisk together brown sugar, pumpkin, honey, coconut oil and vanilla until smooth. Pour over oats and stir well, until all of the oats are coated and moist. Stir in chocolate chips.

Evenly press granola into prepared pan. Bake for 30-35 minutes or until golden brown. Remove from the oven and let cool about 10 minutes. Carefully flip pan over onto a cutting board, or lift parchment paper out of the pan. Cut into bars and separate them a little bit so they can cool completely.

You can easily double this recipe, especially since they don't last long! Just bake it in a 9x13 pan.

*The first time I made the granola bars, I didn't use any oil but I thought I would add it the second time to see if it would make the bars a little more moist and plyable. There was not much difference between the two. The second batch was more moist but the oil didn't make them more pliable. Either way they were great.

SOURCE:Adapted from Two Peas and Their Pod

This recipe linked to Putluck Sunday @ Mommy's Kitchen and This Week's Cravings @ Mom's Crazy Cooking.

Tuesday, October 26, 2010

Broccoli and Apple Slaw

I came up with this recipe after looking in my fridge at the leftovers from my bountiful baskets; broccoli, pomegranates and apples. I think it turned out pretty darn good too. I used the pomegranate seeds because I had them but I know they can be pretty pricey, especially for the budget conscious. Dried cherries or dried cranberries would be a great substitute if you couldn't get pomegranate.

This is a great salad for the fall or even winter because all these things are readily available through both seasons and will last a little while in your fridge. I just used a simple apple cider vinaigrette I had leftover in my fridge to dress it but feel free to get a little more fancy if you wish. You can also change up the nuts as well and use sunflower seeds, almonds or pecans.

Broccoli and Apple Slaw
For the slaw:
6 broccoli stems
1-2 apples (I used gala because that's what I had but I think a tart apple would be good too)
seeds of 1/2 a pomegranate
1/4 cup walnuts, roughly chopped

For the vinaigrette:
1/3 cup sugar (or less)
1/3 cup cider vinegar
1 1/2 tablespoons vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

With either a knife or a vegetable peeler, cut off the outer fibrous layer of each broccoli stem. Cut the apple in quarters and take out the core. Cut both the broccoli and apple into thin matchsticks and put them into a salad bowl. Peel open a pomegranate and take out about half of the seeds and add them to the salad. sprinkle with nuts.

For the dressing, mix everything together and whisk until combined. Either pour some of the dressing over the slaw and gently toss or add the dressing to individual portions.

Sunday, October 24, 2010

Peanut Butter White Chocolate Popcorn

As I contemplated the title, I wondered if I even needed to write the recipe after that because it really says it all. It's pretty simple. Simple is good. Sometimes it's even the best. I'm pretty sure that's the case here. This takes literally about 5 minutes to throw together and it tastes fantastic! I was introduced to white chocolate popcorn last Christmas when a friend gave it to me as a gift. I couldn't believe how simple yet addictingly good the stuff was. If you're a peanut butter lover, this will be over the top for you-yes, it's that good!

This little treat makes the perfect little teacher or friend gift for fall or Halloween, and it's also great for crowds. So, if you're having a get together or need a last minute gift for someone, try this.

1 large bowl popped popcorn, kernels removed (or 2 bags microwave popcorn, popped)
1/4 cup creamy peanut butter
1 bag white chocolate chips
1/2-1 cup Reeses Pieces

Pop the popcorn then sift through to remove all unpopped kernels. Melt the white in the microwave at 50% power for 30 seconds at a time for 2 minutes, stirring after each interval. Stir in the peanut butter until smooth and incorporated. Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to set.

SOURCE:Adapted from The Sister's Cafe

This post is linked to Recipe Swap Thursday @ Prarie Story.

Thursday, October 21, 2010

Caramel Apple Cinnamon Rolls

Holy Hannah! I don't think I have ever heard my husband mmmm and ahhh over food like he did when he ate these. He absolutely loved them and also thought the caramel frosting was the best frosting ever. I have to say that I thought they were great too and that it was a fun way to change up regular old cinnamon rolls. I really loved how the dough turned out once it was cooked. It was very light and airy, not heavy and dense, and had a great flavor.

Seriously, you should add these to your fall menu sometime soon. Even if you have to give some away, like I did, so you don't eat them all yourself. I like to bake my rolls in round cake or pie pans and drizzle on the frosting while they are still a little warm so it seeps down into every crack and crevice. You could also bake these in 1 or 2 large baking pans as well.

Caramel Apple Cinnamon Rolls
Yield: About 18-20 rolls

For the cinnamon rolls:
3 1/2 cups bread flour
2 tsp. instant (rapid rise) yeast
6 tbsp. sugar
1 tsp. salt
1 tsp. ground cinnamon
Pinch ground nutmeg
5 1/2 Tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
1-2 Tbsp. unsalted butter
3 Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
1/4 cup sugar
1/2 tsp. cornstarch
1 tsp. ground cinnamon
Pinch ground nutmeg
Pinch salt
1 tsp. vanilla extract

brown sugar

For the frosting:
8 oz. cream cheese
2 Tbsp. unsalted butter
1/3 cup caramel sauce
2 tbsp. milk
1 tsp. vanilla extract
2 cups powdered sugar

In the bowl of a stand mixer, fitted with a dough hook, add the dry ingredients: flour, sugar, yeast, salt, cinnamon and nutmeg. Pulse a few seconds to incorporate. Add the butter, egg and warm buttermilk. Mix on low speed for about 5 minutes; the dough should be silky and supple but not sticky.

Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature until doubled in size.

Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 10-15 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool.

Mist a work surface with spray oil. Divide dough in half and set one half aside. Roll the other half out into a rectangle with a rolling pin; if the rolling pin gets sticky, spray with cooking spray, do not dust with flour.

Sprinkle the brown sugar and cinnamon over the surface of the dough, smoothing it out with your hand. Quantities here will vary as I like more than just a dusting of cinnamon and sugar but others like it a little more sparse. Evenly distribute the caramelized apples over the top of the dough.

Starting with the wide edge, roll up the dough into a log. Pinch the seam shut. With the seam side down, slice about 1 to 1-1/2 inch pieces off with a piece of dental floss and transfer them to either a round baking dish, cake pan or baking sheet, sprayed with cooking spray. Place the rolls about 1/2-1 inch apart. Repeat with remaining ball of dough. (I filled 2 round cake pans and 1 pie tin). (For a step by step visual aid, see my orange roll recipe.)

Cover loosely with plastic wrap and let rise at room temperature, until the rolls have grown into each other and have nearly doubled in size.

Preheat the oven to 350˚ F. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.

To make the glaze, combine the cream cheese and butter in a small heatproof bowl and microwave in 15-20 second intervals until it is warm enough to whisk together. Whisk in the caramel sauce, milk and vanilla extract until smooth. Whisk in the confectioners’ sugar until smooth. Swirl the glaze over the top of the cinnamon rolls. Let cool before serving.

SOURCE:Adapted from Annie's Eats

This post is linked to Recipe Swap Thursday @ Prarie Story.

Tuesday, October 19, 2010

Baked Manicotti

Oh, I'm behind again. I've got several things to post and want to share all of them with you! I'll start with this manicotti though since I've posted a lot of sweets lately. My sister gave me this recipe that she got from the America's Test Kitchens cook book. It's yummy and easy.

Stuffing manicotti can be kind of time consuming and a little messy. Using pre-soaked, no-boil noodles and rolling the filling up inside makes for a quick meal and easy clean up. Feel free to use whatever sauce you have on hand but I really liked the simplicity of this tomato sauce; simple ingredients but lots of flavor. I also added some zucchini in the cheese filling and decreased the amount of ricotta to make up for it. Shred up whatever veggies you like or add in some spinach, or if you'd prefer, stick that extra cup of ricotta back in and leave out the veg.

The recipe makes 16 manicotti. You can bake it all at once in a 9x13 pan or use 2 smaller pans and freeze half of it for another time.

Baked Manicotti
Tomato Sauce
1 28-ounce can diced tomatoes, with juice
1 28-ounce can crushed tomatoes
2 T extra-virgin olive oil
3-4 medium cloves garlic, finely minced
1/2 t red pepper flakes, optional
1/2 t salt
2 t dried basil

Cheese Filling and Pasta
15 oz. conainter ricotta cheese
4 oz. grated Parmesan cheese (about 2 cups)
8 oz. shredded mozzarella cheese (about 2 cups)
1 cup finely shredded zucchini, well-drained (or other veggie; some chopped spinach would be good too)
2 large eggs , lightly beaten
1 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. chopped fresh parsley leaves
2 tsp. chopped fresh basil

16 no-boil lasagna noodles (like Barilla)

Adjust oven rack to middle position and heat oven to 375°F.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using a soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

SOURCE:America's Test Kitchen via Our Family Kitchen Table

Saturday, October 16, 2010

Whole Wheat Pumpkin Apple Butter Muffins

Yummy, healthy, pumpkin; what more could a girl ask for? The first time I made these muffins my girls devoured them within days. I've been itching to make these again for a while but I turned a few too many zucchini into muffins at the end of the summer and I had to deplete my supply in the freezer before I could make more.

I'm not sure how many of these will get into the freezer, but I'm sure glad I got to make them again. I got this recipe from my friend Jamie. The original recipe was a whole wheat pumpkin muffin but I changed it a bit to add the apple butter. I used my own apple butter, it's pretty simple to make. If you don't have apple butter, you could use applesauce or all pumpkin and no applesauce.

These muffins are great warm out of the oven or probably any other way you could imagine. Spread it with some more apple butter or even this pumpkin butter that I'm dying to try but haven't yet.

Whole Wheat Pumpkin Apple Butter Muffins
1 1/2 cups sugar
1/4 cup oil
1/4 cup yogurt (I used homemade that I strained to make Greek-style yogurt, but any vanilla or plain yogurt will work fine.)
1 1/2 cups water
1 cup pumpkin
1 cup apple butter
3 eggs
3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon

Mix the wet ingredients together in a mixing bowl. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet and mix only until just combined. Let batter sit for 1 hour.

Preheat oven to 400° F. Line 2 muffin pans with liners or spray with cooking spray. Divide batter evenly among the muffin cavities. Bake for about 15-17 minutes or until toothpick inserted in center comes out clean.

This recipe linked to Recipe Swap Thursday @ Prarie Story and Make Ahead Meals For Busy Moms.

Tuesday, October 12, 2010

Lemon Ice Cream

I almost forgot to post this ice cream. How could I? it's sweet and dreamy and oh, so creamy. I made this ice cream to go with the lemon sugar cookies I made a few weeks ago (made ice cream sandwiches). Then, I had some leftover lemon curd (love that stuff) that I swirled into the ice cream as well so it's just a whole bunch of lemon on top of lemon on top of lemon. But hey, I'm a lemon lover so it was right up my alley.

Lemon pairs great with most fruit and this ice cream would go perfect along side of some berry cobbler, a blueberry pound cake, strawberry shortcake or with some fresh berries. Or just eat it by itself and it is still a great treat.

Lemon Ice Cream
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar
4 egg yolks
pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl, mix the lemon zest, juice and sugar. Refrigerate one to two hours to blend flavors.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to barely boiling in a large heavy saucepan. Whisk 1/4 of the milk into the egg yolks to temper them and then whisk in the rest of the milk. Return the combined mixture to the saucepan and gently heat (do not boil) until the mixture coats the back of a spoon.

Refrigerate for at least 2 hours. Combine milk mixture with heavy cream and lemon mixture. Churn in your ice cream maker according to the manufacturer's directions.

SOURCE:Meet Me In The Kitchen, originally from Tartlette

Saturday, October 9, 2010

Squash Ravioli

I'm just going to cut to the chase and say that these were good; really good. First of all, I love winter squash, even if nobody else in my family does, and I love using rosemary when I cook savory dishes. The parmesan cheese on top was perfect. I tried a bite without it and it wasn't as complete for me. The saltiness of the cheese just makes it great and balances out the flavors. Oh, and lets not forget the rosemary brown butter; ya just need a tiny bit, but oh so good.

By itself, this ravioli would be a great vegetarian main dish. You can substitute the cream in the puree with veggie broth or coconut milk and omitt the parmesan. It would also be great along side some grilled chicken.

I also have to put a plug in for these four cheese ravioli. I found the recipe earlier this year and we just love them.

Squash Ravioli
1 1-lb. butternut squash; about 2 cups puree (or other winter squash or a combination)
Salt and pepper
5 Tbsp. butter
1/2 small onion, finely diced
1 tsp finely chopped rosemary, plus 1 Tbsp.
2-4 Tbsp. milk or cream
1/4 cup plus Parmesan more for garnish
Pinch of nutmeg
48 wonton wrappers

Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh; puree in a food processor or blender until smooth.

Melt 1 tablespoon of butter in a skillet. Add onion and cook until tender, about 3 minutes. Add chopped rosemary, squash puree, cream and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute. Remove from heat and allow to cool completely.

Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth. Place about 1-2 teaspoons of filling in the middle of each won ton wrapper, leaving a clear edge around the perimeter. Dip a finger in water and lightly brush around the edges. Fold opposite edges together, making sure to press out any excess air and sealing the edges compeltely. Repeat with the remaining wrappers. Let dry on a lightly floured surface for about 1-2 hours. (If they are not sufficiently dry, they will open up when you boil them.)

Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add 1 Tbsp. rosemary. Cook butter and rosemary until butter turns light golden brown, about 5 minutes; remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 3-4 minutes, then carefully drain.

Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan. Serve hot.

Any ravioli left uncooked can go right in the freezer, just separate the layers with some wax paper. They will not keep well in the fridge because the filling is so moist; the wrappers will get sticky. There is no need to thaw the frozen ravioli when you're ready to cook them, just boil for about 6-8 minutes.

SOURCE: Adapted from All You on

Linked to...
Recipe Swap Thursday @ Prarie Story.
Seasonal Sunday @ Real Sustenance

Tuesday, October 5, 2010

Ginger Lime Salad Dressing

Is it odd that I'm just posting a recipe for a salad dressing and not a salad? This stuff is dynamite! Ever since I made this dressing weeks ago, I have been eating it like crazy! The dressing was actually part of a steak salad with it's own separate marinade for the meat, but I wasn't crazy about the rest of it, only this dressing. I decided to use it with this Asian Slaw, minus the peppers, instead and was absolutely blown away with how good it was. I've been getting a lot of cabbage in my produce co-op basket and this was a great way to use it up.

Ginger Lime Dressing
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup sugar
2 Tbsp. lime juice
2 cloves garlic, minced
2 Tbsp. fresh ginger, minced (or grated using a microplane)
1 jalapeno, seeded and finely diced (or 1/2 jalapeno, depending on how spicy you like it)

Combine everything but the jalapeno in a blender and blend until emulsified. Add the jalapeno and pour into a serving container.

SOURCE: Adapted from Pioneer Woman on Tasty Kitchen.

Sunday, October 3, 2010

October Menu

Where has the time gone? Is it really October already? I'm actually very thrilled. I love the fall, the many colored leaves, the cooler weather and all the yummy food that comes with it. I have been chomping at the bit to start baking with pumpkin, one of my most favorite flavors of fall. I picked up a couple of sugar pumpkins at the store the other day to make my own puree, which I'll be using in a couple of yummy recipes.

Another thing I love about fall is making a big pot of soup and serving it with homemade bread. Last month I didn't make any new soups, but I have 2 new ones to try this month as well as a couple old favorites.

Here's a rundown of what I've planned for the month. I've linked the dishes that are repeats and that I have already posted. I'll be posting the others as I make them.

Brown Sugar Bourbon Pork (freeze half) with Mexican Cornbread and Smashed Pinto Beans
Asian Slaw with Ginger Lime Dressing and Eggplant Penne Pasta
Squash Ravioli & Broccoli
Grilled Chicken with Lemon Basil Pasta & Peas
West African Veggie Stew

Manicotti Rolls w/ garlic bread and broccoli
Zucchini Spaghetti & Fresh Green Beans w/ Roasted Onions and Red Peppers
Pecan Apple Chicken Salad w/ brown rice
Chicken w/ Tarragon & Leeks
Mushroom Barley Soup

Fiesta Salad w/ brown rice
Butternut Squash Gnocchi w/ Sage Brown Butter & Peas
Leftover Brown Sugar Bourbon Pork, Mashed Sweet Potatoes w/ Orange Glaze & Walnuts, green beans
Honey Curry Chicken w/ Thai Coconut Rice
White Chicken Chili

Barbecue Chicken Bacon Pizza w/ Caramelized Onions, salad
Jambalaya & Broccoli
Chinese Chicken Salad & Pizza Puffs
Macaroni Grill’s Chicken Cannelloni
Split Pea Soup with Smoked Sausage and Greens

Other Goodies
Pumpkin Granola
Pumpkin Apple Butter Muffins
Pumpkin Pancakes w/ Pumpkin Maple Syrup
Caramel Apple Cinnamon Rolls
Coconut Cream Topped Brownies

Saturday, October 2, 2010

Bittersweet Chocolate Pear Cake and Buttermilk Ice Cream

I have had the recipe for this cake for probably a year or so. I have been waiting for the right occasion to make it. Since pears are in season and I picked up about a bushel of them a few weeks ago I knew now was the time. I couldn't wait to try it.

I found the recipe from Smitten Kitchen when I was looking for a cake to make for my baby's first birthday. The recipe is from a popular little Italian restaurant in New York, Al Di la, is typically served with buttermilk ice cream.

The cake was yummy, browned butter kind of yummy. The process was different that I was used to, because you beat the eggs for so long, and it didn't seem like very much batter, but I guess all that beating makes it light and fluffy. The batter ended up really thick and browned buttery tasting; finger-licking good. I think bittersweet is the perfect chocolate for this cake, it compliments it well.

Al Di La’s Torta di Pere
Courtesy of Al Di La Restaurant in Park Slope, Brooklyn

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice
3/4 cup bittersweet chocolate chunks

Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with flour; set aside. (I only had a 10-inch so it was a little flatter, but worked just as well).

Sift the flour, baking powder and salt together, set aside.

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)

While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.

Add the sugar to the eggs and whip a few minutes more.

Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean.

As for the ice cream, dee-lish as well! I'm not a fan of vanilla ice cream. I never make it and I never buy it. It just doesn't do anything for me and I wouldn't want to waste my calories on it; but that's just me. This buttermilk ice cream was a little sweet with a little tang and lots of creamy. I'd be willing to eat this solo, but it goes great along side this torte or any other, for that matter.

Buttermilk Ice Cream

2 cups heavy cream
1 1/4 cup sugar
6 large egg yolks
2 cups buttermilk
2 teaspoons vanilla
Pinch of salt

In a large, heavy saucepan, combine the heavy cream, buttermilk and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Whisk in the vanilla, and salt. Cool completely and freeze according manufacturer’s directions.

SOURCE:Smitten Kitchen
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