Sunday, December 28, 2008

Coconut Ice Cream

This was the last of my holiday kitchen adventures. My mom personally requested my Coconut Ice Cream for Christmas Eve, I just forced the Egg Nog on them too. The room was split between Egg Nog and Coconut fans, but I think my personal favorite is the coconut. It was a good batch, super rich and creamier than I could have ever hoped for.
Coconut Ice Cream
My super cute mom even bought ice cream cones in anticipation! Isn't that adorable? It was about 40 degrees outside, but everyone had a cone in hand. It's also a good sign when you get emails asking for the recipe the next day. Something about me and coconut, we just work well together! My next ice cream flavor idea is a bit more tricky... let's just say it involves a little bit of alcohol and little bit of fruit. Though, this may have to wait a while, since tomorrow I will be headed out on a road trip! I'll be making stops in Ashland, Seattle, Portland, and San Francisco, so send fun restaurant tips and sights to see my way! Everyone have a happy and safe new year!

Saturday, December 27, 2008

Egg Nog Ice Cream

I'm generally not the biggest Egg Nog fan. I like it, but I can usually only stand a few sips before I realize it's just too much. I have to say, I don't feel that way about Egg Nog Ice Cream. I think it's because Egg Nog as a drink is too creamy, but how is it possible for ice cream to be too creamy? It's just not possible! Needless to say, I really did love how the Egg Nog Ice Cream came out.
Egg Nog Ice Cream
I paired it with some of my cracked Macarons that did not quite make it to the holiday parties.
Egg Nog Ice CreamI even experimented with Macaron-Egg Nog Ice Cream sandwiches!
Egg Nog Ice Cream Sandwiches
The almond flavor of the Macarons went nicely with the Egg Nog flavor! I think Macarons and Egg Nog Ice Cream might be repeats for years to come on the holidays...

Friday, December 26, 2008

Christmas Macarons

Happy holidays everyone! Sorry for the lack of updates, but as I will be posting in the next couple of days, I've been super busy baking, ice cream churning, and quilting lately! My most favorite holiday baking was done in my super talented friend, Jill's kitchen, where she taught me how to make one of the tastiest cookies I've ever had... a French Macaron! If you've ever attempted to bake these before, you will know how temperamental these cookies are. Everything needs to be measured exactly and the temperature has to be right on, or else you get a cracked cookie. Not a good thing for Macarons. Since it's the holidays, I wanted to go with some red, green, and white sprinkled cookies. We started with the green.
Christmas Macarons
Not only did we put a little powdered food coloring in the dry portion of the mix, but also in the wet portion, of egg whites and sugar.
Christmas Macarons
This gave us a very pretty, saturated green color, perfect for the holidays.
Christmas Macarons
Waiting patiently for the moment of truth. Do our Macaroons have "feet"? Oh yes they did! Those little crinkly bottoms are the feet of the cookie, such an important detail of the perfect Macaroon.
Christmas Macarons in the oven
I was squealing with excitement. Really, I was! I mean, look how cute they are..
Christmas Macarons
Next was the red set.
Christmas Macarons
I have to admit, we did end up throwing out a whole tray of red cookies, because the temperature was a bit off and there was some definite cracking. The cookies were still good, just not as pretty as the ones below.
Christmas Macarons
Sitting all pretty, waiting to be frosted.
Christmas Macarons
Next came the white Macarons with sprinkles.
Christmas Macarons
And then some more..
White Christmas Macarons
I made a buttery buttercream frosting for the filling of these little guys. Unfortunately, I had little time to photograph these before taking them to 3 separate parties, though, I did get to sneak away a couple of white ones for this photo opp.
White Christmas Macarons
Tomorrow, more on Macarons, and another little holiday kitchen adventure...

Wednesday, December 17, 2008

It's Pumpkinini!

I've been meaning to post this since Halloween, but I guess now is a better time than never. I'm not the biggest Pumpkin flavoring fan, but I did enjoy this cup of Pumpkin Ice Cream!
Pumpkin Ice Cream
I'm not sure I've ever had an ice cream I didn't like, to be honest. It just might be my favorite food. Even though it's raining out and winter is here, my mother made a special request for me to make a few batches of homemade ice cream for Christmas dinner this year. After trying my Coconut Ice Cream, she insists on me making Coconut again. So I've prepared a few batches of Vanilla base to make her Coconut, but also to make something a little more holiday inspired, Egg Nog Ice Cream! It's coming along, so pictures will be posted soon.

Friday, December 05, 2008

My Thanksgiving Baking

I know it was last week, but I never did post the two Apple Pies I baked! After a being at the multi-cultural potluck until 3am, I woke up bright and early the next morning to bake pies. I got started at 8am with the crust. Once that was ready, I chopped up approximately 9 large apples.
Thanksgiving Apple Pie
Sometimes I'm tempted to just bake it like this.
Thanksgiving Apple Pie
Better yet, like this, after it's been dotted with butter.
Thanksgiving Apple Pie
But in the end, what harm would another layer of a buttery crust do, really?
Thanksgiving Apple Pie
Did I mention I made two pies?
Thanksgiving Apple Pie
Here is pie number one in all of it's baked glory.
Thanksgiving Apple Pie
Thanksgiving Apple Pie
And pie number two, fresh out of the oven.
Thanksgiving Apple Pie
Notice the bubbling juices..
Thanksgiving Apple Pie
Those bubbling juices left my house smelling like apple pie for days! Torture, because after Thanksgiving, I had no pie left!

Thursday, December 04, 2008

Holiday Baking Begins

The holidays have left me baking up a storm in my kitchen. Before Thanksgiving, I went to a multi-cultural potluck/dance party. There was such a great range of cultural dishes, Japanese, Philippine, Swedish, American, and my contribution, Armenian Cheese Boereg. I made this dish a while ago, and I was really starting to miss it. It all starts with a mixture of Mozzarella, Feta, eggs, and parsley.
Cheese Boureg (in progress)
Once that gets mixed, it turns into this lovely, mushy, squishy cheese filling.
Cheese Boureg (in progress)
When taking the fillo out of the package, make sure to cut it in half lengthwise. Use half for the bottom and set aside half for the top portion.
Cheese Boureg (in progress)
Scrunch the fillo and layer with butter.
Cheese Boureg (in progress)
When half of the fillo is done, begin layering the cheese mixture.
Cheese Boureg (in progress)
Spread an even layer of the cheese mixture, then finish off the rest of the fillo dough.
Cheese Boureg (in progress)
When you get to the last 2 layers of fillo, layer those flat, not scrunched. Refrigerate prepared boereg for a few hours (or up to a day) to chill. After chilling, pre-cut the boereg into squares. Mix an egg and some milk, pour over cut squares. Bake for about an hour at 350 degrees, or until golden brown.
Cheese Boureg
I think I used about 2 sticks of butter in this particular boereg.
Cheese Boureg
And it was pretty good!