Olive Oil Ice Cream

Olive Oil Ice Cream
We go through a lot of olive oil at our house, and it has only gotten more extreme since we ditched butter on our morning toast in favor of oil. Lately when I’ve been at the  grocery checkout, I’ve had major sticker shock at the total until I remember the big bottle of olive oil in my cart. What used to be a monthly or even less frequent purchase now always seems to appear on my list.

In the spirit of such excess, I made olive oil ice cream, a flavor I had enjoyed in restaurants, but I had never whipped up at home. The subtle the ice cream could take the place of vanilla with its own distinct twist. Salted roasted pepitas gave the ice cream more personality and crunch. With this frozen treat in my repertoire, there will be no end to the excessive oil consumption.

Olive Oil Ice Cream
Olive Oil Ice Cream

Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

Makes about 1 quart

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1-1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon sea salt
1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/4 cup olive oil
1 cup salted roasted pepitas

In a small bowl, mix together 1 tablespoon milk and the cornstarch.

In a large bowl, whisk together the cream cheese and salt.

In a large saucepan over medium high heat, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring the mixture to a rolling boil and boil for 4 minutes. Remove from the heat and whisk in the milk-cornstarch mixture. Return to a boil for 1 minute.

Slowly pour the hot milk mixture into the large bowl with the cream cheese and whisk to combine. Stir in the olive oil.

Cool over an ice bath. Refrigerate until chilled completely.

Churn in an ice cream maker following the manufacturer’s instructions. Stir in the pepitas. Freeze the ice cream in an airtight container to allow it to harden before serving.

Roasted Beets with Walnuts & Herbs

Roasted Beets
I am not shy about my love for beets. From soup to sandwiches to brownies, I can’t get enough of the earthy flavor of this vibrantly colorful vegetable. Even our baby has had his share of beet puree—of course only the golden variety. He makes enough mess on his own. There is no need to have his delicious plump cheeks stained beet red.

My usual method for beets is to tuck them in individual foil packets and pop them in the oven. In this recipe they are placed in a single baking dish with a cinnamon stick, bay leaves and water. The subtle aromatics of the beets paired perfectly with an herby vinaigrette accented with orange zest and chopped walnuts added an appealing crunch.

Roasted Beets
Roasted Beets with Herbs & Walnuts
Adapted from Food & Wine

Serves 8

3 pounds medium beets, a mix of colors
1 cinnamon stick
2 bay leaves
1 cup water
1 large shallot, minced
1 tablespoon chopped flat leaf parsley plus more for garnish
1 tablespoon chopped chives plus more for garnish
Zest of 1 orange
1/4 cup white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons olive oil
1/4 cup chopped toasted walnuts

Preheat the oven to 375 degrees F.

Wash the beets and place them in a rectangular baking dish with the cinnamon stick, bay leaves and water. Cover tightly with foil and bake until the beets can easily be pierced with a paring knife, about 1 hour. Transfer the beets to a rimmed baking sheet to cool before trimming, peeling and cutting into 1/4-inch-thick slices.

For the dressing, in a small bowl, combine the shallots, parsley, chives, orange zest vinegar salt and pepper. Whisk in the olive oil until combined.

In a large bowl toss the beets with the dressing and garnish with walnuts, parsley and chives.

Cranberry Corn Muffins

Cranberry Corn Muffins
If I had to pick a holiday that I look forward to most every year, it absolutely would have to be Thanksgiving. I have no hesitation designating my favorite as the fourth Thursday in November when family and friends gather to dine on turkey and a smorgasbord of sides and of course to pause to give thanks. No meal can ever top a Thanksgiving spread.

A few weeks ago I picked up a bag of fresh cranberries in anticipation of the holiday. It seemed too early to turn them into sauce, so I decided to use them in a baked treat. I made a batch of cranberry corn muffins. Each morning eating a muffin for breakfast, I got even more excited about the upcoming holiday, and now the final countdown is on.

Cranberry Corn Muffins
Cranberry Corn Muffins
Adapted from Flour by Joanne Chang

Makes 12 muffins

Non-stick cooking spray
2-3/4 cups all-purpose flour
1 cup medium-coarse cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup light brown sugar, packed
3 eggs
1 cup buttermilk at room temperature
1/2 cup canola oil
3/4 cup plain yogurt at room temperature
1 cup fresh or frozen cranberries

Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with non-stick cooking spray or line with paper liners.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

In a small bowl, whisk together the butter and brown sugar.

In a large bowl, whisk the eggs followed by the buttermilk, oil and yogurt, mixing completely after each addition. Add the butter-sugar mixture and stir the wet ingredients into the dry ingredients. Fold in the cranberries. Transfer the batter to the prepared muffin pan. Bake 25-28 minutes until the edges of the muffins are golden brown and they spring back when pressed in the center.

Cool the muffins for 20 minutes in the pan before removing and transferring to a wire rack to cool completely.

Store in an airtight container.

Brussels Sprout Salad

Brussels Sprout Salad
Growing up I think my mom was too nice to my brother and me at the dinner table. Unlike friends’ parents, I have no memories of being forced to eat my veggies. Brussels sprouts only entered my world as an adult, and that’s partly because they have become a trendy restaurant staple. Since my mother did not insist that we eat our greens, I am convinced that is that is why I do eat my veggies now. I have no lingering hostility toward any produce.

Roasting sprouts in the oven is how I used to prepare them at home until one time when dining out, I ate them raw. Since then, I’ve been making brussels sprout salad. I use my food processor fitted with the slicing disc to shred the sprouts before dressing them in a lemony vinaigrette and tossing with Pecorino, walnuts and red onion. Salad may be in the name, but this dish could be considered a side and would hold its own at the Thanksgiving table.

Brussels Sprout Salad
Brussels Sprout Salad

Serves 4

Juice of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup grated pecorino cheese
1/4 cup walnuts, roughly chopped
1 /2 small red onion thinly sliced
2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc

For the dressing, combine the lemon juice, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.

In a large bowl, combine the pecorino, walnuts, red onion and brussels sprouts and toss with the dressing.

Related Posts Plugin for WordPress, Blogger...