Tag-Archive for ◊ maple ◊

21 Nov 2010 Cinnamon Ice Cream
Author:  |  Category: Ice Creams & Sorbets, Sweets  | Tags: , , , , , , ,  | 5 Comments

I had heard about cinnamon ice cream a year or so ago and was instantly intrigued.  It sounded lovely.  Odd, but lovely, and I had a feeling–foodie intuition, if I may be so bold–that Cinnamon Ice Cream would be the perfect side kick for warm apple, peach and pear pies, crisps and cobblers. It took me awhile to find a recipe because I don’t like eggs in my ice cream.  I like Philadelphia style ice cream; ice cream made with milk, cream, sugar, and flavorings only.  No eggs.  Ever. I finally found this recipe.  It looks like it’s made its rounds!  No wonder it took awhile to get to me. I found it on Erin’s Food Files , who found it in Elizabeth Faulkner’s Demolition Desserts, who saw it on the Martha Stewart Show!

I don’t think this is the right ice cream for an ice cream cone or an ice cream sundae. It’s much too rich, and it’s cinnamon. There are no chocolate chips nor caramel swirls nor candied nuts in this ice cream, just cinnamon.  Who wants that on a cone? So why do I have this ice cream pictured in a sundae glass?  LOL.  Ooops.  Sometimes I really ought to think things through!  BTW,  Ben&Jerry’s does have a Cinnamon Bun ice cream out now, so some folk might think differently than I do.  Some folk might like Cinnamon ice cream plain, in a sundae glass or on a cone.  That being said, this ice cream is magic on warm fruit and nut based desserts.  Magic.

I am pretty sure someone will be shot if there is none of this left for our Thanksgiving pies.  I made a double batch, so that had better be.

Cinnamon Ice Cream

2 cups whole milk
1/2 cup Sugar-in-the-Raw (turbinado sugar)
1/2 cup pure maple syrup (Grade B if you can find it, the taste is more assertive)
2 1/2 teaspoons ground cinnamon
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon Kosher salt

Directions:

Combine the milk, sugar, maple syrup, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to bubble and sugar has dissolved, 6 to 8 minutes. Add cream, vanilla, and salt; stir to combine.  Pour into a bowl and set aside to cool, stirring occasionally. Cover and transfer to refrigerator to chill thoroughly, at least 1 hour and up to overnight.

Stir mixture briefly; pour into an ice-cream maker and process according to manufacturer’s instructions. Store ice cream in a covered container in the freezer, at least 1 hour and up to 1 week.

Serve over warm fruit pie, crisp, or cobbler.

GREAT day to stop by my kitchen today!  I think this recipe is going to transform your “This is GREAT!” fall desserts into your “OHMYGOD this is INCREDIBLE!” fall desserts 🙂
Let me know the reactions from your guests!!!

16 Nov 2010 Sweet Potato Pie
Author:  |  Category: Holidays & Events, Pies & Tarts, Uncategorized  | Tags: , , , , , , , ,  | Leave a Comment

A friend asked me, “How does Sweet Potato Pie compare to Pumpkin Pie?” and I answered, “Sweet Potato Pie is Pumpkin Pie’s richer cousin.” How about that? Sometimes words don’t fail me! I got it exactly right!

I looooooove me some Sweet Potato Pie.  The best Sweet Potato Pie I ever tasted was from Everett & Jones BBQ in Jack London Square, Oakland.  I wish I had their recipe, but since I don’t, I’ve worked hard at creating the best darn possible recipe for Sweet Potato Pie that I can.  It’s been years of trial and error.  Well, no error.  I’ve never met a Sweet Potato Pie I didn’t like.  It’s been years of upping spices and enriching the filling.  The latest enrichment has been to add a teaspoon of freshly grated ginger.  I saw that Cat Cora put fresh ginger in her Sweet Potato Pie, so decided to add it to mine.  I still like Everett & Jones’ Sweet Potato Pie better, but just a bit!  I suspect they must put at least double the brown sugar in their pie than what I put in my pie, but I don’t know for sure.  I think a field trip is in order.  I need to investigate this further.  After all, I am a serious food blogger now! As for Cat Cora’s pie, I think mine is better.  I don’t remember maple syrup, dark brown sugar, or whipping cream being in her pie.

Here’s MY best recipe for Sweet Potato Pie, and here’s an oddity; this recipe is not made with sweet potatoes, it’s made with yams!  Use Beauregard yams; the long yams with the purple skins and orange flesh. Sweet Potato Pie is a “must have” on our Thanksgiving dessert table.   Walk away from the pumpkin pie, and say “Hello” to its richer cousin!

Sweet Potato Pie

  • 1 unbaked pie crust in a 9 inch glass pie pan, chilled
  • 1½ cups cooked, mashed “sweet potatoes” / Beauregard Yams, about 2 large (To cook the sweet potatoes: microwave whole potatoes [don’t forget to prick them] about 6 minutes on each side OR bake in a 400º oven for about 1 hour. Cool and scrape the flesh out. I prefer to bake the potatoes, rather than microwave.)
  • ¼ cup pure maple syrup (Grade B has a more robust flavor)
  • 1 cup dark brown sugar (packed)
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 1 teaspoon freshly grated ginger
  • 3 eggs, lightly beaten
  • ¾ cup heavy whipping cream

In the bowl of an electric mixer, mix cooled mashed sweet potato with brown sugar, maple syrup, vanilla, spices, fresh ginger and salt.  Stir well to combine.

Whisk in eggs and cream.

Pour pie filling into prepared pie crust.

Bake in preheated 400 degree oven for about 45 minutes, or until filling is set in middle and slightly puffed around the edges.

Cool completely.  Cover and refrigerate.  Can be made up to two days ahead.

Serve with slightly sweetened whipped cream-some people will declare their undying love and affection for you if your beat 1-2 tablespoon of Bourbon or Rum in with the sugar to each cup of whipping cream-or, better yet, cinnamon ice cream (see recipe on this blog).

I hope you enjoy Sweet Potato Pie as much as I do 🙂  If you are ever in the vicinity of Everett & Jones, pulllleeeese  bring me back one of their sweet potato pies.  I’ll love you forever!

11 Nov 2010 Pumpkin-Maple-Pecan Sundaes
Author:  |  Category: Holidays & Events, Ice Creams & Sorbets  | Tags: , , , , , , , , ,  | Leave a Comment

I saw a Maple-Pecan-Bacon Sundae in last month’s issue of Bon Appetite.  I’d heard about bacon brownies and bacon cookies and bacon cupcakes and I was ready to be on the cutting edge with Bacon Sundaes.  With a friend coming over for lunch,  I was ready for some taste testing. We were prepared for a drop-dead wonderful taste sensation.  I warmed the sauce, poured it over two flavors of ice cream (vanilla and coffee), and set the sundaes down. We tasted. I looked at her.  She looked at me.  We tasted again.  We shook our heads.  We tried it one more time. “Nooooooooo”, I said.  “Nooooooooo”, she said.

It just didn’t work. Bacon does not belong on ice cream.  Nope.  Not ever. The bacon was like a cold gummy bear, all texture, little flavor.  What salt kick did come, came after the chewing was over, and by that time the sauce and the ice cream had been swallowed.  The dessert just didn’t work.  But it had potential. We liked the sauce. We liked it over the coffee ice cream best, but still it wasn’t quite right.

I tinkered a bit more, and this is what I came up with… the warm Maple-Pecan Sauce (minus the bacon), drizzled over homemade Pumpkin ice-cream, and topped with a bit of bourbon whipped cream. Now here’s a nice dessert alternative for Thanksgiving, or an nice ending to any fall meal!

Just a note:  Pumpkin ice cream has a bit of a grainy texture (ALL pumpkin ice cream has this issue, unless it has been made with pumpkin flavoring rather than pumpkin puree), but with the sauce and the whipped cream, it’s not so noticeable and the pumpkin flavor goes fabulously well with the maple, the pecans, and the bourbon.  Mmmmmmmm 🙂  I taste tested pumpkin ice creams, too.  This one’s the best.

Maple Pumpkin Pecan Sundaes

with Bourbon Whipped Cream

Pumpkin Ice Cream

2 cups whipping cream (35%)
1 cup whole milk
½ cup sugar
1 ½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp pumpkin pie spice
½ tsp ground allspice
1/8 tsp salt
½ tsp vanilla
1 cup pumpkin puree

  1. Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
  2. Stir warm cream into the pumpkin along with the vanilla.
  3. Chill the mixture in the refrigerator until cold.
  4. Freeze in an ice cream maker according to manufacturer’s instructions.

I found this recipe at Christie’s Corner.

Maple-Pecan Sauce

¾ cup Grade B Maple Syrup
2 cinnamon sticks, broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger (I used Australian crystallized ginger, it’s very soft)
½ cup pecan halves

  1. Combine maple syrup and cinnamon in medium saucepan. Bring to boil over medium high heat.  Reduce heat to medium and simmer until sauce is thickened and reduced to ½ – 2/3 cup, about 5 minutes.
  2. Remove sauce from heat.  Discard cinnamon sticks.  Stir in lemon juice, chopped ginger and pecan halves.  Can be made 2 hours ahead.  Let sit at room temperature and then reheat slightly to serve.
  3. Spoon warm sauce over scoops of pumpkin ice cream. Serve immediately with a bit of Bourbon Whipped Cream, if desired.

I found the inspiration for these sundaes at Epicurious. The original recipe had diced maple glazed bacon in the sauce but just. say. “NO”!

Bourbon Whipped Cream

1 cup whipping cream
1-2 tablespoons sugar
1 tablespoon bourbon

  1. Whip with electric mixer until creamy.

Thanks for stopping by my kitchen today. Happy Fall!

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