Been back in Canada and still too early for rhubarb, but fortunately we have been able to find it here for the first time, as I stated in the previous blog. If you thought the pie sounded great you should definitely keep this in mind when rhubarb is in season up north. Of course you need an ice cream machine which our friends Kathie, Holly, Michelle and Dez had previously given to Larry several years ago for his birthday…lucky guy. It is indeed awesome and definitely a flavour for Ben and Jerry to consider!!! Ready, set, go!
STRAWBERRY RHUBARB PIE ICE CREAM Adapted from Jeni’s Splendid Ice Cream
For the Roasted Strawberry Ice Cream Base you will need an ice cream machine, sorry…
- 1 pint fresh strawberries, hulled and halved
- 1/4 cup sugar
- 1 1/2 cups whole milk
- 3 tablespoons cornstarch
- 3 ounces cream cheese, softened
- 1/8 teaspoon sea salt
- 1 cup heavy cream or 1 box of Media Crema (Mexico)
- 1/3 cup sugar
- 2 tablespoons light corn syrup
- 1/2 of your crumbled pie crust (homemade) but you can also just bake a pre-made crust and crumble that. Either way, before baking, brush the crust with milk and sprinkle with sugar.)
First, roast the strawberries. To do so, combine strawberries with 1/4 cup sugar in an 8-inch glass dish (do not spray or oil the glass). Roast at 375 degrees F for 8 minutes, or until just soft. Cool slightly, then puree the berries in a blender. Measure 1/2 cup of the puree and set the rest aside to top the ice cream or for another use. Our preference is not to puree as we like chunky!
In a small bowl, mix the cornstarch with 2 tablespoons milk to form a slurry. Set aside. In another small bowl, mix the cream cheese and salt together. Set aside. Put the rest of the milk, cream, sugar, and corn syrup in a large, heavy bottomed pot (like a stock pot). Bring to a boil and boil for exactly four minutes (I set my phone’s timer to make sure it was accurate). It will boil and foam like crazy.
After four minutes, take the pot off the heat and add the cornstarch slurry. Return to a boil for one minute, take off the heat again. Add the cream cheese to the boiled milk and whisk any clumps out.
Submerge the pan and its contents in an ice bath. If you’re making the ice cream the same day, just make sure the base is very cold before adding it to the machine. Add the base to your frozen ice cream barrel and spin for 15 minutes. The base should be frozen, a little more liquid than soft serve.
At this point, pour in the strawberry puree* and let it mix in completely, until the ice cream is a pretty pink color. Add half of the pie crust crumbles and swirl until incorporated. From here you can assemble the rest of the ice cream.
For the Rhubarb Compote Adapted from Epicurious
- 2 cups fresh rhubarb, chopped in 1/2-inch pieces
- 1/2 cup sugar
- Grated ginger (optional to taste)
Combine rhubarb and sugar in a medium saucepan. Simmer over medium-high heat for 10 minutes, stirring every so often, until the rhubarb is syrupy (the sugar will liquefy over the heat and the rhubarb will break down). Strain through a sieve and chill until you are ready to assemble the ice cream. (You don’t want it too thick)
To Assemble the Ice Cream
Line a bread pan with parchment (or wax) paper. OR use a silicone loaf pan and skip the parchment/wax paper. Drizzle some rhubarb compote on the bottom, then layer with 1/3 of the Roasted Strawberry Ice Cream Base. Sprinkle with pie crust crumbles and drizzle with more compote. Continue layering, ending with a layer of compote and pie crumbles. Drag a knife through the compote to create a marbling effect.
Press some parchment or wax paper onto the ice cream’s surface and freeze for at least four hours. Before serving, let it rest on the counter for 10 minutes. Serve hearty scoops atop (totally optional) mini strawberry rhubarb pies and enjoy! Makes 1 quart.
Easter Sunday dinner with 16 friends. Menu of spiral ham (from Costco of course), scalloped potatoes and BBQ green beans. Salads courtesy of our guests along with desserts. Larry was chef for the day. To make life simpler, I put the ham out in its foil for about an hour to warm it up. After uncovering it, I sliced off a fair amount and put the slices in our slow cooker. I added one cup of Fresca soft drink to keep the ham moist and set the timer on low for 1 and 1/2 hours. When the potatoes and beans were ready, so was the ham. A great way to serve ham for a buffet! And now for the potato recipe courtesy of Canadian Living Magazine with Larry’s modifications.
Classic Scalloped Potatoes (Canadian Living Magazine)
• Prep time 25 minutes Total time 2 hours Portion size 8
• 1/4 cup (60 mL) butter
• 3 cloves garlic, minced or more
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) chopped fresh thyme
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 2-1/2 cups (625 mL) milk **
• 6 Yukon Gold potatoes, (about 2 lb./900 g)
• 1 small onion, sliced
• Parmesan and old cheddar cheese shredded to taste
**or use ½ milk and ½ media crema if you are in Mexico!
In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Spread some of the cheese over each layer. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers. Top with any remaining cheese.
Cover and bake in 350F (180C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving. If necessary cover with foil to keep warm.
Thanks again to Costco for selling those huge packages of sliced mushrooms…what to do? Make soup…and it was awesome! Thanks also to Taste of Home website…link at bottom. BONUS…it makes a great sauce for chicken if you have leftovers. I also added some to some rice after it was cooked…
Creamy Mushroom and Bacon Soup
• 10 bacon strips, diced
• 1 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 quart heavy whipping cream (or Media Crema if you live in Mexico)
• 1 can (14-1/2 ounces) chicken broth
• 1-1/4 cups shredded Swiss (or Provolone) cheese
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons cold water
• 1. In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted.
• 2. In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon. Yield: 8 servings (2 quarts).
Scallops In Herb Butter Sauce
BY JENNIFER MCLAGAN
LCBO Food and Drink Magazine EARLY SUMMER 2007
Scallops have a voluptuous texture, especially when served in a sauce enriched with butter and cream. If you have them serve scallops in individual gratin dishes. If you would like to use these scallops over fresh pasta as a main course, then I would suggest doubling the sauce as it was awesome!
Salt and freshly ground pepper
1 tbsp (15 mL) plus ¼ cup (50 mL) unsalted butter
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) white wine
1 tbsp (15 mL) whipping cream or Media Crema (in Mexico)
¼ cup (50 mL) chopped chives
3 tbsp (45 mL) chopped parsley
1 tsp (5 mL) thyme leaves, chopped
NB – if you have some great Herbs de Provence, use them in place of the chives, parsley and thyme.
1. Preheat the oven to 300ºF (150ºC).
2. Place the gratin dishes in the oven.
3. Pat dry the scallops and season with salt and pepper. In a large frying pan heat 1 tbsp (15 mL) of butter and the oil over high heat. Add the scallops and cook for 2 minutes. Turn the scallops and cook for another 2 minutes or until opaque in the centre. Transfer the scallops into the gratin dishes and keep warm in the oven.
4. Add the white wine to pan and bring to a boil, scraping any browned bits from the bottom of the pan. Continue to boil until the wine is reduced by half. Cut the remaining butter into cubes.
5. Whisk the whipping cream into the reduced wine and then gradually whisk in the butter. Add all the chopped herbs, stir to mix and then check the seasoning. Spoon the sauce over the scallops and serve immediately.
For even more delicious recipes, drinks and wines, visit the LCBO Website – http://www.lcbo.com