What better way to declare it's still summer than with frozen mango treats? To my surprise, mango lassis are relatively straightforward, and after looking up a few drink and ice cream recipes along these lines, I went for it, using my all-time favorite yogurt, Greek Gods Honey flavor.Read More
- 4 peaches/nectarines
- 1/2 cup of a boozy mixture (rum, bourbon, Pimm's, etc.)
- ground cinnamon
- 1 tsp vanilla
- tub of ricotta
- Mix together 1/2 cup any number of brown alcohols, such as rum, brandy, bourbon, whiskey, etc. We used spiced dark rum, Pimm's and bourbon. Add a few dashes of cinnamon and the vanilla. Pour onto a platter or baking dish.
- Cut each peach/nectarine in half and remove pit. Place the halves face down on the platter in the boozy mixture and let sit while the grill heats up, or while you eat dinner.
- Turn the grill on high and place each peach half face down on the grill, close it and let cook for 5 minutes
- Meanwhile, pour the boozy mixture from the platter into a creamer-type cup (so that you can easily pour it out)
- Flip the peaches on the grill and pour a bit of the mixture into the exposed empty pit area of each peach. If you have more liquid left over, just drizzle across all the peaches. Close the grill and let cook for 5 more minutes.
- Remove the peaches and serve 2 halves per person. Drizzle honey on the peaches, add a scoop of ricotta, then drizzle some more honey on everything. Sprinkle pistachios on top.
The crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good and relatively easy.Read More
For a year plus, hibiscus frosting has been my go-to move when called on to supply sweet treats. Kirsh and I made the signature Molly Rose Hibiscus frosting for cupcakes a few weeks ago for the Molly Rose Show (where Molly's friends showcase their talents in New Jersey), and used box cake. As always they tasted great, but Jenn made the suggestion that lemon cake would be a great pairing. So I tried it out and yum.Read More
I could eat these all day. Gingersnaps are so good, but I'm not a fan of hard crunchy cookies. Biscotti can take a hike. I found a great recipe for soft gingersnaps, and then I added my own bells and whistles (ginger chunks, ginger sugar) and substitutions (coconut oil). After scarfing a bag of crystallized ginger, I found there was a bunch of sugar left over so saved it for just such an occasion as rolling gingersnap cookie dough in it prior to baking.Read More
I almost threw out a packet of granola I bought at the Portland Airport a few weeks ago and I'm so glad I didn't! I cut up some persimmons that were getting mushy, apples, squeezed on some lemon juice and then made a topping with the granola, some sugar, a dash of salt and coconut oil.Read More
The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.Read More
This is a variation on a radical innovation brought to us by our friend Kirsh. Back in March she made an amazing, amazing cake for our friend Molly's birthday using raspberries and hibiscus powder in the frosting to make it a bright fuschia color with a tanginess that made the gave the frosting a whole new edibility. Normally I find frosting to be so sticky sweet as to be impossible to finish, which makes me not the hugest fan of cakes. This cake changed that stance forever.Read More
Debbi and I Vitamixed frozen peaches and condensed milk + bourbon-camomile-nectarine compote + blueberry-lavender-brandy compote + fruit/herb garnish bonanza. Yes, we took it too far!Read More
Recipe brought to us by Jessica Sax. We had a short-lived contest to see what these ridiculous things should be called and we kept saying “oh my god” as we ate them, so the name became clear.Read More
Ate this creation to fast to photograph it! So good.
Based on this recipe's proportions, I did a few things differently.
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 3 large egg yolks
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 cup heavy cream, chilled
- 1 1/2 pounds fresh peaches, pitted and thinly sliced
Someone picked up the wrong almonds at the store, but they turned out soooo right!
This is basically the same recipe I’ve been using for Coconut Cherry Garcia gelato, but instead of cherries, add in a handful (maybe 1/3 cup?) of coarsely chopped tamari almonds. The sweet and salty really works. YUUUUUUM.
A friend was naming some bands at a recent jam band festival he attended, and this one sounded like it would make a fantastic ice cream flavor.
To make it, I used this trusty dark chocolate ice cream recipe and added hot pepper in the early stages and then chunks of banana and chocolate during the last 5 minutes it was churning in the gelato maker.
- 3 ears of sweet corn
- 1/2 cup brown sugar
- 2 cups heavy cream
- 1 cup whole milk
- 7 egg yolks
- 5 oz. quality dark chocolate, chopped
I had some bananas that were getting extra freckle-y and since I have a hard enough time eating my way through one perfect banana, I took these three delinquents that were just hanging out going nowhere and improvised on a Rice Pudding Recipe.
I had no rice but I did have some farro, and I didn’t have any whole milk but did have some coconut milk that was also getting delinquent. In my attempts to be VB6, I bought it but unfortunately it tastes like the lovechild of a coconut and a cardboard box.
The recipe also calls for brown sugar to be mixed with an egg. I figured since the bananas would be sweet, I could just drop in a couple tablespoons of raw honey. I was surprised to find that it was a little too sweet in the end, so you can totally do this recipe without any sort of sweetener, I think. Or maybe just a little.
Basically I followed the directions from the recipe above, with the aforementioned substitutions, and smooshed the three bananas up and threw them in with the coconut milk and farro to simmer for 25 min. Sprinkled some cinnamon on top and woot! Tasty and very true to what I expect of rice pudding. And ALMOST VEGAN!
- 1/3 cup dark rum
- 1/4 cup chopped fresh ginger
- 2 cups heavy cream
- 1 cup half-and-half
- 1/8 teaspoon salt
- 2 large eggs
- 3/4 cup maple syrup