by Kathy Douglas | Jul 8, 2019 | Desserts
A mid-summer favorite dessert you won’t want to share – individual Blueberry Cobblers. Full of blueberries with lemon topped with a buttermilk biscuit baked in their own ramekins. Top this warm dessert with your favorite – whipped cream or vanilla ice cream before serving.
INGREDIENTS
½ cup sugar plus 1 ½ tablespoons
¾ cup plus 1 ½ tablespoons flour
4 ½ cups fresh blueberries
Lemon zest from one lemon
Juice from 1 fresh lemon
¾ teaspoons baking powder
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter
⅔ cup buttermilk, plus one tablespoon
3 tablespoons turbinado sugar
For serving: whipped cream or vanilla ice cream.
INSTRUCTIONS
Preheat oven to 375°. Combine 1 cup sugar, 3 tablespoons of flour, the berries, lemon zest and juice in a large bowl. Toss to coat. Evenly divide the fruit and any liquid between six 8-oz. tall ramekins.
In a large bowl whisk together ¾ cup flour, 1 ½ tablespoons sugar, baking powder, and salt in a large bowl. Add butter and using your fingertips, rub the flour into the butter until pea-size lumps remain. Gently mix in ⅓ cup of the buttermilk. Add only enough of the remaining ⅓ cup to get a moist dough. Mix in bowl until a dough forms. Dump out onto a light floured board and cut into six pieces. Pat each piece into a biscuit shape and place one piece of dough over the berries in each ramekin. Brush with the tops with the remaining buttermilk. Sprinkle evenly with the turbinado sugar. Place the ramekins on a baking sheet.
Place in the oven and bake until juices are thick and bubbling and topping is cooked through and deep golden brown, 25-30 minutes for ramekins. Let cool for at least 1 hour then serve warm topped with whipped cream or ice cream. Makes 6 servings.
by Kathy Douglas | Jul 7, 2019 | News & Events
This week on The Local LIfe with Ann Curtis and Phyllis Fitzgerald: Dare to Care Food Bank‘s Cooking Matters program with Chef Kathy Wilkins Douglas and Annette Ball, Chief Program Officer at Dare to Care. Listen at 1pm Saturday, July 6th, on WCHQ 100.9 FM or click on the red button below to listen to the show.
by Kathy Douglas | Jul 1, 2019 | Desserts
The ice cream sandwich for celebrating – filled with a confetti-style sprinkle-loaded vanilla ice cream that’s sandwiched between two delicious chocolate brownie layers. It’s the perfect treat for celebrating our country’s birthday.
You can find the 13-ounce jarred sprinkles at Williams Sonoma. Please note this recipe takes two-three days to make before serving. You will need to freeze the cookie exterior overnight to prevent the ice cream from melting during assembly and freeze the ice cream. The second night you need to freeze to set the ice cream sandwich to cut the next day.
INGREDIENTS
To make the cookie exterior
1 ½ sticks unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
¾ teaspoon coarse salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
To make the Ice cream
2 cups whole milk
1 cup heavy cream
4 large egg yolks
⅔ cup sugar
1 ½ teaspoons vanilla extract
1 13-ounce jar Williams Sonoma Chocolate Dessert Sprinkle Mix
INSTRUCTIONS
Heat oven to 350˚F. Butter two 9 by 13-inch baking sheets and line them with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Using an electric mixer fitted with a paddle attachment, combine the butter and sugar mixing until creamy. One at a time, add the eggs and beat until smooth. Add the vanilla and combine. Add the flour mixture in three equal batches and beat until well combined. The batter should be thick and slightly sticky.
Divide the batter evenly in each pan, smooth to a thin even layer, and leave a small border of parchment paper around the edge of the pan. Place in the oven and bake until cake is set, 10 to 12 minutes. Transfer the pans to cooling racks. When completely cooled place the pans in the freezer and freeze overnight.
Make the ice cream:
Fill a very large mixing bowl with ice and add a smaller metal bowl into the center.
Combine the milk and cream in a medium saucepan, cooking over medium-low heat until small bubbles form around the edge of the pan. Meanwhile in a medium bowl, add the egg yolks and sugar whisking until the yolks become pale yellow.
Slowly whisk in the hot milk mixture into the egg mixture. Start by adding small amounts to temper the eggs. When mixed together, pour back into the pot and cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the back of the spoon, about 10 minutes.
Strain the custard through a sieve into the bowl that is in the center of the ice. Stir occasionally to cool. When cooled add the vanilla and whisk in then refrigerate overnight.
The next day churn the ice cream. When the ice cream is almost done add 1-1/2 cups of the sprinkle and finished churning to start the assembly.
Assembly
Remove the cookie exteriors from the freezer. Add the ice cream evenly over the top of one of the cookies remaining in the pan. Using an offset spatula to spread the ice cream into an even layer. Place the remaining piece of cookie on the ice cream with the top facing down, and the flat side up, to make a large ice cream sandwich. Gently press together. Still in the pan, immediately wrap it well in plastic wrap and freeze until firm, at least 8 hours or overnight.
Add ½ cup of sprinkles to a flat dish. Remove the large ice cream sandwich from the freezer and take off the plastic wrap and parchment. Place on a cutting board and trim about ¼ inch off of each edge and then cut into 12 smaller sandwiches. Dip the edges of each side in the sprinkles and then wrap each sandwich well in plastic wrap and freeze until firm for 2-4 hours until ready to serve. Makes 12 ice cream sandwiches.
by Kathy Douglas | Jun 24, 2019 | Desserts
Sour cherries and almonds harmonize perfectly for dessert. We cooked tart cherries in a sweet sauce and added orange and cinnamon to make delicious cold sour cherry soup shooters. Topped with a crème fraîche and cream sauce, we served them with crisp almond flavored macaroon cookies topped with almond slivers.
Sour Cherry Soup Shooters
INGREDIENTS
3 tablespoons unsalted butter, cut into pieces
3 cups fresh sour cherries, pitted
1/2 cup sugar
1 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 cup freshly squeezed orange juice
1/4 cup crème fraîche
2 tablespoons cream
INSTRUCTIONS
Heat butter in a 12-inch nonstick skillet over moderate heat then add fresh cherries and sugar then simmer, stirring, until sugar is dissolved. Continue to simmer until cherries are tender but not falling apart, about 8 minutes. Whisk together 2 tablespoons water and cornstarch to form a thick paste, then stir into simmering cherries and boil, stirring frequently, for 2 minutes.
Place the cherries in a blender with all their juices. Add the cinnamon and orange juice. Blend until creamy. Taste, and adjust the thickness with orange juice if needed. Chill until ready to serve. When ready to serve add to six shooter glasses.
Almond Macaroons
INGREDIENTS
10 ounces almond paste
1 cup confectioners’ sugar, plus more for dusting
Pinch of coarse salt
2 large egg whites
½ teaspoon pure vanilla extract
1/4 cup sliced almonds
INSTRUCTIONS
Preheat oven to 300˚F. Place parchment paper on two baking sheets and set aside.
In a bowl of an electric mixer fitted with the paddle attachment, put the almond paste, sugar, and salt. Mix on medium speed until crumbly, about 3 minutes. Add the egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Add the batter to a large pastry bag fitted with a round tip and pipe onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place almond slices on top of each cookie. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack and serve with the soup shooters. Makes 6 servings.
by Kathy Douglas | Jun 17, 2019 | Entrees
Charred and juicy, grilled steak is one of summer’s best pleasures. Using beefy-flavored hanger steak, we grilled, then coated them in a maple and ancho chili glaze to serve alongside grilled asparagus, onions, and a seared corn cake topped with maple glazed peppers.
INGREDIENTS
Kosher Salt
1 cup polenta or Coarse Cornmeal (We recommend 8 row flint corn)
2 tablespoons grapeseed oil
3 tablespoon Woodford Reserve Bourbon Smoked Chef’s Spice Blend, or other steak rub
Olive oil
4 small Spring Onions
12 Asparagus spears
1 Red Pepper, cut into 8ths
1 Yellow Pepper, cut into 8ths
½ cup pure maple syrup
1 teaspoon ancho chili powder
1 tablespoon butter
INSTRUCTIONS
One hour before you grill, mix the steak rub with 1 tablespoon olive oil to make a paste. Dry the steak with paper towels and rub all over with the paste then let sit at room temperature for one hour.
Prepare the corn cakes:
In a large saucepan bring 3 cups of water and the salt to a boil. Whisk in the corn meal in a slow steady stream and continue whisking to prevent any lumps from forming. Reduce the heat and simmer for 30-40 minutes or until the corn is thick, rich, and creamy; set aside to cool.
Make the ancho maple glaze:
In a small saucepan add the maple syrup, ancho chili powder, and butter. Bring to simmer and whisk. Simmer for 5 minutes, remove from the heat and set aside.
When cool enough to handle, shape the patties into 4” round patties. Add a thin layer of oil to a large sauté pan. Sear the patties until nicely browned on one side, about 5 to 10 minutes. Flip and sear the other side, for 5-8 minutes making sure they are cooked through. Place on a baking sheet and keep warm in the oven at 180 degrees.
Preheat a barbecue grill set to high. Brush the onions, asparagus, and peppers with olive oil and sprinkle with salt. Grill the vegetables until soft and well-marked. Remove from the grill and keep warm. Place the warm peppers in a bowl and cover with plastic wrap. This will steam off the skins, so after 10 minutes remove the skins from the pepper slices and discard, keep the peppers in the bowl. Add 1 tablespoon of the ancho maple glaze and toss; set aside and keep warm
Wipe the excess paste from the steak and grill 4-5 minutes per side over high heat for medium rare or continuing to cook them to which temperature you desire. Remove from the grill and cover; set aside 15 minutes to rest. Thinly slice against the grain and brush with the glaze. Serve with the warm vegetables and a corn cake topped with the glazed peppers. Makes 6 servings.
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