tag:blogger.com,1999:blog-90370890268840356692024-03-08T03:33:09.658-08:00Artful Foodrattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-9037089026884035669.post-26487814860947164242015-10-28T17:18:00.000-07:002015-10-28T17:18:05.202-07:00Whole Wheat Croissants<div class="separator" style="clear: both; text-align: center;"><a href="https://c2.staticflickr.com/6/5641/22557450355_548b9b8397_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="335" src="https://c2.staticflickr.com/6/5641/22557450355_548b9b8397_b.jpg" width="500" /></a></div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com1tag:blogger.com,1999:blog-9037089026884035669.post-84194958221515646732015-10-28T17:10:00.000-07:002015-10-28T17:10:19.499-07:00Avocado Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://c2.staticflickr.com/6/5718/22531465736_2abc4eace1_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="740" src="https://c2.staticflickr.com/6/5718/22531465736_2abc4eace1_o.jpg" width="500" /></a></div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-52307025794361795112015-10-28T17:05:00.000-07:002015-10-28T17:14:40.243-07:00Matcha Babka<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_pIFpH6VBD_qcZdq1f58d23Lgt6jQB98_mPjj8me7iCoP3rnjtix8YGuOBXn5kP2O9fcGsiteFmjd53Fw2eD3pcWtegYhzLd0CLjfw0FT_PGYEFdmwUI8gKYcjOxR-H2IHzL1w4xfeY/s1600/matcha+babka+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_pIFpH6VBD_qcZdq1f58d23Lgt6jQB98_mPjj8me7iCoP3rnjtix8YGuOBXn5kP2O9fcGsiteFmjd53Fw2eD3pcWtegYhzLd0CLjfw0FT_PGYEFdmwUI8gKYcjOxR-H2IHzL1w4xfeY/s1600/matcha+babka+3.jpg" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://c1.staticflickr.com/1/717/22568668441_76be747cff_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="500" src="https://c1.staticflickr.com/1/717/22568668441_76be747cff_b.jpg" width="500" /></a></div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-68081318109688981252015-10-25T15:09:00.000-07:002015-10-25T15:11:20.918-07:00Lemon Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0Bf9vOxqEhrs0kaYyoH2RVpdrP4lba0HY3dzyA3VQ4jwUbpzeleGUEkEQ7UQZUECM_eXbE4A2S50G9hlM5chxxNRf_xfMQdBJ59EKEJTjS2GbSZF6P_8yspllDyTZFcUFnp1PPJq7iM/s1600/lemon+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0Bf9vOxqEhrs0kaYyoH2RVpdrP4lba0HY3dzyA3VQ4jwUbpzeleGUEkEQ7UQZUECM_eXbE4A2S50G9hlM5chxxNRf_xfMQdBJ59EKEJTjS2GbSZF6P_8yspllDyTZFcUFnp1PPJq7iM/s1600/lemon+cake+2.jpg" width="500" /></a></div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-87784019003999155012015-10-25T14:40:00.001-07:002015-10-25T14:55:56.759-07:00Belated Mooncakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom-zXZ3rDbbkXV_ggfE8NLmfyDsX_MxChphY9rh80iZPD8ezvPXmzuKZ49kwd0gXlum5SVIOLY1_wAJ04BMZv-QTmyvrW4zSQFtEG-N9-BSxFm_TCcDjA6zosVE9A5JOYyFCILGOSxkE/s1600/mooncake+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTbZtGTeQ5_gmbxfeVH5Mf2XgJItnyOYR9r_NDLir3XVjPki7xzEuJYqZ9SoMx-JZXAS0STe1UTq1M-VDtl2hQuSTFxUnTlNubmHRJM7YLmWeeeaQQ5dZ3z_kf4AUeoH7X8fmnkwz0c4/s1600/mooncake+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTbZtGTeQ5_gmbxfeVH5Mf2XgJItnyOYR9r_NDLir3XVjPki7xzEuJYqZ9SoMx-JZXAS0STe1UTq1M-VDtl2hQuSTFxUnTlNubmHRJM7YLmWeeeaQQ5dZ3z_kf4AUeoH7X8fmnkwz0c4/s1600/mooncake+1.jpg" width="500" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKWOW33-2y4tVFfMFTZ333QJFOWa2aoBDSW3hUfjtVZwj_qgnosVH1ufSM0rJnEESqVOjhm2SwePsIJKuT67Fysz_UtoAa0U1NnCO_0TpWx3sItHgzGUZOVsOdpxffcmALYP5I3vGm_c/s1600/mooncake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKWOW33-2y4tVFfMFTZ333QJFOWa2aoBDSW3hUfjtVZwj_qgnosVH1ufSM0rJnEESqVOjhm2SwePsIJKuT67Fysz_UtoAa0U1NnCO_0TpWx3sItHgzGUZOVsOdpxffcmALYP5I3vGm_c/s1600/mooncake+2.jpg" width="500" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUASb77uGBG_eSuXOINfuBLazBr3hTG0sBVQ-AdVdlUQlEqQaGNIxiOBUEiLIrYth1NbWiWHqagO3D5gumskcsAMkiGuSsaEV6joKNtSfGrzu69ZP_SjwSgmY7YQDgzMjecg_hicVGM/s1600/mooncake+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVUASb77uGBG_eSuXOINfuBLazBr3hTG0sBVQ-AdVdlUQlEqQaGNIxiOBUEiLIrYth1NbWiWHqagO3D5gumskcsAMkiGuSsaEV6joKNtSfGrzu69ZP_SjwSgmY7YQDgzMjecg_hicVGM/s1600/mooncake+3.jpg" width="500" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom-zXZ3rDbbkXV_ggfE8NLmfyDsX_MxChphY9rh80iZPD8ezvPXmzuKZ49kwd0gXlum5SVIOLY1_wAJ04BMZv-QTmyvrW4zSQFtEG-N9-BSxFm_TCcDjA6zosVE9A5JOYyFCILGOSxkE/s1600/mooncake+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhom-zXZ3rDbbkXV_ggfE8NLmfyDsX_MxChphY9rh80iZPD8ezvPXmzuKZ49kwd0gXlum5SVIOLY1_wAJ04BMZv-QTmyvrW4zSQFtEG-N9-BSxFm_TCcDjA6zosVE9A5JOYyFCILGOSxkE/s1600/mooncake+4.jpg" width="500" /></a>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com2tag:blogger.com,1999:blog-9037089026884035669.post-24959458465612226802013-01-08T20:08:00.001-08:002013-01-08T20:35:41.864-08:00Champagne Ice Cream<a href="http://farm9.staticflickr.com/8513/8359684693_541f4ec957_c.jpg" imageanchor="1"><img border="0" height="635" src="http://farm9.staticflickr.com/8513/8359684693_541f4ec957_c.jpg" width="500" /></a>
<a href="http://farm9.staticflickr.com/8363/8360748404_7e4fc22374_z.jpg" imageanchor="1"><img border="0" height="235" src="http://farm9.staticflickr.com/8363/8360748404_7e4fc22374_z.jpg" width="190" /></a>
<a href="http://farm9.staticflickr.com/8076/8360748274_4fc79254bc_z.jpg" imageanchor="1"><img border="0" height="235" src="http://farm9.staticflickr.com/8076/8360748274_4fc79254bc_z.jpg" width="306" /></a>
<a href="http://farm9.staticflickr.com/8465/8359684629_4619ef4ea2_b.jpg" imageanchor="1"><img border="0" height="835" src="http://farm9.staticflickr.com/8465/8359684629_4619ef4ea2_b.jpg" width="500" /></a><br />
Please ignore the Prom 2008. It was the only champagne glass we could find...shameful, we know. Despite being served in such a hideous receptacle, this ice cream wowed us with its deliciousness. (You know how to tell if something is really yummy? You'll eat it no matter what it looks like or what it's sitting in - it's just that good. Unless it's sitting in...ah, you get the picture)<br />
<br />
Champagne ice cream, we discovered to our delight, tastes like fermented sweet rice! Light and bright, not quite as heavy or bossy as bourbon (not to bash on bourbon, it's delicious too, just not in the same way). Here are some ideas for how to eat champagne ice cream:<br />
<br />
1. Straight out of the container. Get a long skinny spoon and scoop out little shards of ice cream directly from the container.<br />
2. Out of a tiny wine glass. Scoop a nice round ball of ice cream and plop it into your glass. Quickly stuff the rest of the ice cream back into the freezer so you aren't tempted to get seconds. Sit down in a quiet place with a tiny spoon and savor as slowly as possible.<br />
3. In a champagne glass with champagne poured over. Like a root beer float, except pink.rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-59820409102929879962013-01-08T19:44:00.000-08:002013-01-08T20:48:38.939-08:00Caramelized White Chocolate Creme Fraiche Ice Cream<a href="http://farm9.staticflickr.com/8211/8360748570_8cc36915d0_c.jpg" imageanchor="1"><img border="0" height="675" src="http://farm9.staticflickr.com/8211/8360748570_8cc36915d0_c.jpg" width="500" /></a><br />
Do you like white chocolate? Doesn't it taste like milk, malted milk, vanilla, sugar, butter, peace, joy, and happiness all blended together? Now think about caramel. Roasty, buttery, slightly bitter, brown sugar and honey notes, just plain delicious. Yes. You know where this is going. What's the third thing I'm going to ask you to think of? Did I hear someone say ice cream? Ah, genius. But not just any old ice cream - we're talking creme fraiche ice cream. Ice cream with a slight tang, a rich buttery milky flavor. This ice cream is just that and more. The white chocolate keeps the texture velvety, and each bite is exquisite. The ice cream has a little resistance, not melting instantly but slowly pulling at your tastebuds in the way that chewy caramel lingers, before dissolving into buttery bliss.<br />
<br />
The caramelization of the white chocolate takes some time - you need to stir it every 10 minutes or so as it bakes at a low temperature in the oven. However, if you have an hour to spare, do it. And make sure you use Valrhona chocolate because it has a high cocoa butter content, allowing it to melt smoothly without turning too chalky. This is one of the best ice creams we've ever made - right up there with champagne, green tea, jasmine, vanilla bean, bourbon, fresh strawberry, and garden mint, all in the ice cream hall of fame.<br />
<br />
<b>Caramelized White Chocolate Creme Fraiche Ice Cream</b> (adapted from <a href="http://www.davidlebovitz.com/2009/06/caramelized-white-chocolate/" target="_blank">David Lebovitz's blog</a>)<br />
235 g (8.25 oz) Valrhona white chocolate pieces<br />
¾ cup crème fraiche<br />
1 ¼ cup whole milk<br />
¼ cup sugar<br />
3 large egg yolks<br />
1 pinch of kosher salt<br />
<br />
<b>Caramelize white chocolate.</b> Preheat oven to 250°F. Spread chocolate pieces on a Silpat or parchment lined baking sheet in a single layer and place in the oven. Take the tray out after 20 minutes to stir the chocolate and prevent burning. Keep stirring every 10 minutes for 1 hour or so, until the chocolate is caramelized, delicious smelling, and about the color of almond skins. Scrape the chocolate into a small bowl and keep warm and melted until ready to use. You should have about 180 g (6.25 oz) caramelized white chocolate.<br />
<br />
<b>Make custard.</b> Place crème fraiche and ½ cup of the milk in a 4-cup glass measuring cup and put a fine mesh sieve on top. Bring remaining ¾ cup milk and half of the sugar (2 Tbsp) to a simmer in a heavy small saucepan over medium-high heat until steaming, stirring a bit to dissolve the sugar.
Meanwhile, combine egg yolks and remaining 2 Tbsp sugar in medium bowl; whisk until thick and blended. Gradually whisk steaming milk mixture into yolk mixture. Pour everything back into the pot and stir constantly over medium-low heat, scraping into the corners of the pot, until custard thickens enough to leave path on back of a spatula or spoon when a finger is drawn across and temperature registers 178°F, about 3 minutes. Immediately pour through sieve into crème fraiche mixture. Mix a splash of custard into the melted caramelized white chocolate until smooth. Pour white chocolate mixture into the rest of the custard. Add a teeny pinch of salt, mix to dissolve, and taste and adjust salt as needed. Refrigerate at least 5 hours until completely cold (overnight is best). Churn in ice cream maker.
rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com1tag:blogger.com,1999:blog-9037089026884035669.post-57864506763443032712013-01-08T19:38:00.001-08:002013-01-08T20:59:05.070-08:00Butter Poached Lobster<a href="http://farm9.staticflickr.com/8328/8360748690_4b627f4005_c.jpg" imageanchor="1"><img border="0" height="365" src="http://farm9.staticflickr.com/8328/8360748690_4b627f4005_c.jpg" width="500" /></a><br />
Our knock-off.<br />
<a href="http://chuthis.smugmug.com/photos/402071044_g8ecd-M.jpg" imageanchor="1"><img border="0" height="365" src="http://chuthis.smugmug.com/photos/402071044_g8ecd-M.jpg" width="500" /></a><br />
The real thing.<br />
<br />
We thought butter poached lobster would be easy. After peeling 3 lobsters and whisking 4 sticks of butter into 1 tablespoon of water over the stove, we understood why the French Laundry was the French Laundry. Can you imagine being the lobster peeling guy? Or the butter emulsifier? I think I'd rather be the lobster peeler. It's a little sharper but much more intellectually stimulating.<br />
<br />
We didn't have the ingredients or patience to make the potatoes and leeks and sauce this round, so we made instead a lemon beurre blanc (Alton Brown's recipe). It was delicious, too sour on its own but perfect with the buttery lobster. The lobster turned out to be snappy and buttery but not tough. We're not sure if it's the same as the real thing...guess we need to find out another time!<br />
<br />
<span style="font-family: inherit;"><b>“Beets and Leeks” – Maine Lobster Tail “Pochee au Beurre Doux” with King Richard Leeks, “Pommes Maxim’s” and Red Beet Essence</b></span><br />
<span style="background-color: white; color: #666666; line-height: 16.883333206176758px;"><span style="font-family: inherit;">Adapted from ''The French Laundry Cookbook'' by Thomas Keller (Artisan, 1999)</span></span><br />
<br />
<ul style="color: #333333; line-height: 15px; list-style: none; margin: 0px; padding-left: 0px;">
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">1 pound unsalted <span class="il" style="color: #222222;">butter</span> at room temperature, in pieces</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">Salt and pepper</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">1 1/2 cups thinly sliced leek rounds</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">1/4 medium-size ripe tomato, peeled, flesh cut in small diamond shapes</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">2 teaspoons minced chives</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">1 teaspoon each finely diced carrot, turnip and dark green of leeks</span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">Red-beet essence <a href="http://www.nytimes.com/recipes/10917/Red-Beet-Essence.html" style="color: #666699; text-decoration: initial;" target="_blank">(see recipe)</a></span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">Par-cooked meat from 3 lobsters at room temperature <a href="http://www.nytimes.com/recipes/10915/Par-Cooked-Lobsters.html" style="color: #666699; text-decoration: initial;" target="_blank">(see recipe)</a></span></li>
<li style="background-image: none; line-height: 1.1em; margin: 12px 0px; padding: 0px;"><span style="background-color: white; font-family: inherit;">Pommes Maxim <a href="http://www.nytimes.com/recipes/10916/Pommes-Maxim.html" style="color: #666699; text-decoration: initial;" target="_blank">(see recipe)</a></span></li>
</ul>
<div>
<div style="color: #333333; line-height: 15px; margin-top: 22px;">
<h3 style="line-height: 1.2857em; margin: 0px 0px 10px 26px; text-transform: uppercase;">
<span style="background-color: white; font-family: inherit; font-size: small;">PREPARATION</span></h3>
<dl style="margin: 0px;">
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">1.</span></dt>
<dd style="line-height: 1.5em; margin: 0px 0px 18px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">Place 2 tablespoons water in a saucepan. Bring to a boil. Reduce heat to very low, and whisk in <span class="il" style="color: #222222;">butter</span> piece by piece. Continue adding until all <span class="il" style="color: #222222;">butter</span> is emulsified. Set aside, and keep warm (the best way is in a thermos); do not allow to boil.</span></dd>
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">2.</span></dt>
<dd style="line-height: 1.5em; margin: 0px 0px 18px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil. Have a large bowl of ice water ready. Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool. Drain, and transfer to a small sauté pan. Place over low heat to reheat. Add tomato, chives, diced carrot, turnip and leek greens. Stir in 1/3 cup emulsified <span class="il" style="color: #222222;">butter</span>. Season with salt and pepper, and cover to keep warm.</span></dd>
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">3.</span></dt>
<dd style="line-height: 1.5em; margin: 0px 0px 18px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">Place beet essence in a small saucepan. Whisk in 3 tablespoons emulsified <span class="il" style="color: #222222;">butter</span>, and cover to keep warm.</span></dd>
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">4.</span></dt>
<dd style="line-height: 1.5em; margin: 0px 0px 18px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">Heat oven to 300 degrees. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified <span class="il" style="color: #222222;">butter</span>. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture.</span></dd>
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">5.</span></dt>
<dd style="line-height: 1.5em; margin: 0px 0px 18px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.</span></dd>
<dt style="float: left; line-height: 1.5em; margin: 0px; padding: 0px; width: 26px;"><span style="background-color: white; font-family: inherit;">6.</span></dt>
<dd style="line-height: 1.5em; margin: 0px; padding: 0px 0px 0px 26px;"><span style="background-color: white; font-family: inherit;">To serve, place a spoonful of warm beet essence in center of each of 6 plates. Briefly reheat leek mixture, and spoon onto beet essence. Remove lobster tails and claws from <span class="il" style="color: #222222;">butter</span> mixture, draining well; place a tail piece and a claw on each plate, on top of leeks. Break potatoes in six pieces and place on top of the lobster. Serve.</span></dd></dl>
</div>
<div style="color: #333333; line-height: 15px; margin: 20px 0px 24px 26px;">
<dl style="margin: 14px 0px 0px;">
<dt style="float: left; font-weight: bold; line-height: 1.6em; margin: 0px 8px 0px 0px;"><span style="background-color: white; font-family: inherit;">YIELD</span></dt>
<dd style="float: left; line-height: 1.3em; margin: 0px 36px 0px 0px;"><span style="background-color: white; font-family: inherit;">6 servings</span></dd></dl>
</div>
<div class="yj6qo ajU" style="background-color: white; color: #222222; cursor: pointer; font-family: arial, sans-serif; font-size: 13px; margin: 2px 0px 0px; outline: none; padding: 10px 0px; width: 22px;">
<br /></div>
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rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-87760047627065466742013-01-08T19:32:00.004-08:002013-01-08T19:32:58.719-08:00Cranberry Almond Tart<a href="http://farm9.staticflickr.com/8355/8307643185_af3d05a479_c.jpg" imageanchor="1"><img border="0" height="325" src="http://farm9.staticflickr.com/8355/8307643185_af3d05a479_c.jpg" width="500" /></a><br />
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rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-8011504732371847142013-01-08T19:22:00.000-08:002013-01-08T19:22:14.666-08:00Christmas Cake<a href="http://farm9.staticflickr.com/8495/8307644707_ef7647abba_c.jpg" imageanchor="1"><img border="0" height="725" src="http://farm9.staticflickr.com/8495/8307644707_ef7647abba_c.jpg" width="500" /></a><br />
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rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-956062544181934892013-01-08T09:07:00.001-08:002013-01-08T20:27:03.287-08:00Almost Al Forno Apple Tart<a href="http://farm9.staticflickr.com/8362/8308691962_559a9186ae_h.jpg" imageanchor="1"><img border="0" height="775" src="http://farm9.staticflickr.com/8362/8308691962_559a9186ae_h.jpg" width="500" /></a><br />
Al Forno Restaurant in Providence has an amazing apple tart. It's served in a thick creme anglaise and costs about $20, and you have to order it with your dinner because they make it from scratch. Alex Guarnaschelli <a href="http://www.foodnetwork.com/videos/the-best-apple-tart-i-ever-ate-video/59629.html" target="_blank">raved</a> about it on The Best Thing I Ever Ate. We found a recipe for it, and it is surprisingly easy to make. Following some careful analysis, we have pinpointed the reasons for the tart's amazingness.<br />
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Reasons why the Al Forno Apple Tart is amazing<br />
1. It is served fresh. When we made this tart, we ate some of it fresh out of the oven - it was flaky, warm, meltingly scrumptious and had a bright tang from the ginger sugar. Just half an hour later, it was cold and not as good. Fascinating.<br />
2. It is served on a pool of creme anglaise. This sauce is the stuff of heaven. It is thick, rich, custardy, simply divine. We tried to recreate this sauce, but our recipe used a lower ratio of yolks to cream so it was runnier. Next time we will put more yolks. You should do the same.<br />
3. The fresh ginger infused sugar that lies between the apples and the crust. Apple stuff always uses cinnamon or ground ginger, but the addition of fresh ginger and omission of muddling spices lets the bright apple flavor shine.<br />
4. Thinly sliced apples. Al Forno uses a mandolin to shave off slices of apple. We didn't have one, so we just cut them paper thin. That is what lets them charge you $20 for one tart.<br />
5. Super awesome flaky sweet crust. This crust is like a flaky pie crust, except that it has sugar in it. The sugar adds some crunch and perfectly complements the buttery flavor of the crust. They should make a perfume of Apple Crust Aroma. We would use it all day.<br />
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<b>Al Forno Apple Tart</b><br />
Adapted from Johanne Killeen | George Germon | Al Forno Restaurant, Providence, RI<br />
<i>Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks</i>.—David Leite<br />
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2 cups all-purpose flour<br />
1/4 cup sugar<br />
1/2 teaspoon kosher salt<br />
1/2 pound cold unsalted butter, cut into 1/2-inch cubes<br />
1/4 cup ice water<br />
2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger<br />
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
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2 tablespoons sugar<br />
1 tablespoon unsalted butter, quartered<br />
Vanilla ice cream, optional<br />
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In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.<br />
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Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-29724070076188878202013-01-08T09:04:00.002-08:002013-01-08T09:04:37.984-08:00Maple Chiffon<a href="http://farm9.staticflickr.com/8502/8301043752_412c600f3d_c.jpg" imageanchor="1"><img border="0" height="670" src="http://farm9.staticflickr.com/8502/8301043752_412c600f3d_c.jpg" width="500" /></a>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-10607882922879741772013-01-08T09:02:00.001-08:002013-01-08T09:02:33.761-08:00Settlers of Catan and Apple Cinnamon Pull-Apart Bread<a href="http://farm9.staticflickr.com/8215/8291302885_5804b75a09_c.jpg" imageanchor="1"><img border="0" height="330" src="http://farm9.staticflickr.com/8215/8291302885_5804b75a09_c.jpg" width="500" /></a>
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rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-20756584952613935802013-01-08T08:47:00.001-08:002013-01-08T08:47:28.118-08:00Berry Creamy Cake<a href="http://farm9.staticflickr.com/8491/8291282087_6c8fc9b48a_z.jpg" imageanchor="1"><img border="0" height="405" src="http://farm9.staticflickr.com/8491/8291282087_6c8fc9b48a_z.jpg" width="500" /></a>
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rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com1tag:blogger.com,1999:blog-9037089026884035669.post-38447485764068580562013-01-08T08:38:00.003-08:002013-01-08T08:38:47.370-08:00Carrot Cake for All<a href="http://farm9.staticflickr.com/8284/7737089410_ae21016fc8_c.jpg" imageanchor="1"><img border="0" height="635" src="http://farm9.staticflickr.com/8284/7737089410_ae21016fc8_c.jpg" width="500" /></a><br />
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<a href="http://farm8.staticflickr.com/7271/7737089992_d2e20f3d03_z.jpg" imageanchor="1"><img border="0" height="235" src="http://farm8.staticflickr.com/7271/7737089992_d2e20f3d03_z.jpg" width="296" /></a>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-26236315589569018532013-01-08T08:35:00.000-08:002013-01-08T08:35:14.023-08:00Purple Roses (BSA Assay) Cake<a href="http://farm9.staticflickr.com/8003/7666351556_67e03357d3_c.jpg" imageanchor="1"><img border="0" height="635" src="http://farm9.staticflickr.com/8003/7666351556_67e03357d3_c.jpg" width="500" /></a><br />
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<a href="http://farm8.staticflickr.com/7235/7405689086_391f4c62f2_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="http://farm8.staticflickr.com/7235/7405689086_391f4c62f2_b.jpg" width="500" /></a></div>
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sticky rice stir fried with salmon, pickled mustard greens, and other yumyums!</div>
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1 - stir fry the salmon, bacon, tiny shrimp, and pickled mustard greens til fragrant</div>
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2 - mix it all up real good</div>
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3 - add diced green beans, onions, and baby bell peppers</div>
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4 - stir fry everything til onions are fragrant and translucent, adding sugar and soy sauce</div>
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5 - add cooked sticky rice (best to use leftover or slightly dry/cooled rice)</div>
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5 - add chopped green onions, mix well, and enjoy</div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-16485571785035257932012-06-17T12:32:00.001-07:002012-06-17T12:32:16.483-07:00Challah French Toast with Kaya<a href="http://farm8.staticflickr.com/7080/7332779572_47f604cd22_b.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7080/7332779572_47f604cd22_b.jpg" style="cursor: hand; cursor: pointer; height: 631px; width: 505px;" /></a>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-20859991513326610272012-06-17T12:30:00.001-07:002012-06-17T12:30:49.295-07:00Challah<a href="http://farm8.staticflickr.com/7241/7325163896_ffc7000753_h.jpg" imageanchor="1"><img border="0" height="404" src="http://farm8.staticflickr.com/7241/7325163896_ffc7000753_h.jpg" width="505" /></a>
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The ice cream is so green that the dusting of green tea powder on top just blends right in. I think I put half of the container of green tea powder. Seemed like a good idea at the time, but it turned out to be too much of a good thing! The ice cream was a little too intense. Or maybe I'm not sophisticated enough. </div>
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We found three different types of matcha from Maeda-en: culinary quality, universal quality, and ceremonial quality. Felt a tad underdressed to touch the ceremonial stuff and a little too good for the culinary dust, so we went for the universal one. It was green, fragrant, delicate, delicious, and most important, ridiculously universal.</div>
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Got the recipe from <a href="http://steamykitchen.com/20-matcha-white-chocolate-ice-cream.html" target="_blank">Steamy Kitchen</a>, and modified it by reducing the sugar and increasing the matcha a little. I think next time I would stick with the original amounts. The white chocolate really comes through and gives the ice cream an intensely milky taste! Kinda like a green tea white chocolate square...mmmmmm. :D
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<br />rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-75933197733229171122012-06-15T15:08:00.001-07:002012-06-15T15:14:04.897-07:00Olive balsamic saffron macaron<div class="separator" style="clear: both; text-align: center;">
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You know when you try to watch TV, check your email, do yoga, and floss at the same time? If you're the kind of person who likes that kind of thing, then you would love these. For the average joe, like myself, these are a somewhat bewildering combination of intense balsamic vinegar jelly, grassy olive oil valrhona white chocolate ganache, and vanilla bean saffron shells. They are deliciously confusing. </div>rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com2tag:blogger.com,1999:blog-9037089026884035669.post-72763179984573718752012-06-12T22:20:00.001-07:002012-06-12T22:27:12.485-07:00Fermented Sweet Rice Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We wanted to take a picture with the bottle of <span style="background-color: white; line-height: 19px;">甜</span><span style="background-color: white; line-height: 19px;">酒 (tian jiu, fermented sweet rice) in the background, but we realized that the bottle is actually quite unphotogenic. Fermented rice is delicious - if you've never had it before, think something that's sour, winey, sweet, and ricey at the same time. Yeah, you know you want some. It's incredible in a sweet soup with some mochi, and it was very good in this ice cream. The alcohol content helps keep the ice cream soft and creamy, and the flavor gets more complex as it continues to mellow. We served it with fresh tian jiu and also on some warm, crispy, freshly toasted slices of choux pastry from our freezer stash. </span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;"><b>Fermented Sweet Rice Ice Cream</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">1 1/4 cup heavy cream</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">1/2 cup milk</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">4 egg yolks</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">1/3 cup + 1 Tbsp sugar</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">1/2 tsp kosher salt (or just salt it to your liking)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">3/4 cup fermented sweet rice, drained well</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">2 Tbsp fermented rice liquid (the stuff you drained out)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 19px;">Pour cream into a 4-cup glass measuring cup. Heat milk with half of the sugar in a small heavy-bottomed saucepan over medium high heat til steaming, stirring once or twice to dissolve the sugar. Meanwhile, whisk yolks with the other half of the sugar until pale yellow. Temper the yolk/sugar mixture with the heated milk, and cook over medium low heat until the mixture thickens or reaches 180 F. Immediately strain into the cream. Add fermented sweet rice and the fermented sweet rice liquid, and mix well. Add salt and adjust to your liking. Chill overnight and churn in the morning. Transfer freshly churned ice cream to the freezer and let it set up for 2 hours before enjoying. </span></div>
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<br />rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-63904379123958191342012-06-11T18:03:00.004-07:002012-06-11T18:05:52.179-07:00Taro Cake<a href="http://farm6.staticflickr.com/5333/7363648400_fc353373a6_c.jpg"><img alt="" border="0" src="http://farm6.staticflickr.com/5333/7363648400_fc353373a6_c.jpg" style="cursor: hand; cursor: pointer; height: 631px; width: 505px;" /></a><br />
Filled with straight-up taro puree (lightly sweetened), frosted with sweetened whipped cream.<br />
<a href="http://farm8.staticflickr.com/7080/7178421977_50a6ec49b9_z.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7080/7178421977_50a6ec49b9_z.jpg" style="cursor: hand; cursor: pointer; height: 201px; width: 251.5px;" /></a> <a href="http://farm8.staticflickr.com/7225/7363648130_b0b28b43f4_z.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7225/7363648130_b0b28b43f4_z.jpg" style="cursor: hand; cursor: pointer; height: 201px; width: 251.5px;" /></a><br />
The cake turned out to have a mochi-like texture - quite moist and chewy - maybe there was too much liquid or taro in the cake. However, it was well loved by the mochi-fans in the house. Taro-fans were pleased too. Goes great with jasmine tea.<br />
<br />
<b>Taro Cake </b><br />
adapted from this <a href="http://allrecipes.com/recipe/pumpkin-cake-iii/">pumpkin cake recipe</a><br />
<br />
1 cup all-purpose flour (120g)<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
2/3 cups white sugar<br />
2 eggs<br />
1/2 cup vegetable oil<br />
1/4 teaspoon taro (yam) extract<br />
1/4 cup whole milk yogurt<br />
1 cup super smooth lightly sweetened taro puree<br />
<br />
Preheat oven to 350F. Butter an 8 inch cake pan and line with parchment. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk together the sugar and eggs. Blend in oil, taro extract, yogurt, and taro puree. Gradually beat in flour mixture. Spread batter into prepared cake pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.<br />
<br />
<b>Super Smooth Lightly Sweetened Taro Puree</b><br />
<br />
1.25 lbs peeled taro<br />
3 tablespoons sugar<br />
<br />
Cut the taro into 8 medium sized chunks. Place in a medium saucepan and fill with water to submerge 3/4 of the height of the taro chunks. Bring to a boil, then simmer for 20 minutes until taro is soft when poked with a chopstick. Remove taro from water and let cool (reserve the water in the pot). When cool, puree in a food processor, adding water as necessary. Add 3 tablespoons of sugar and puree until smooth (about 2-3 min, small chunks may still be there). Strain through a fine-mesh sieve into a large bowl.<br />
<br />
To assemble the cake:
Cut a 6-in round from the center of the 8-inch cake. Carefully slice in half through the middle to get two layers. Place on a rotating cake stand. Spread about 1/2 cup of Super Smooth Lightly Sweetened Taro Puree on top and sandwich with the second layer. Whip up some cream with sugar (use about 3 tablespoons with 1 cup of cream) and use to frost the sides and top. I used a Gateau St. Honore tip for the decorations and attempted to cover up the ugly parts with plums disguised as roses.<br />
<br />rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0tag:blogger.com,1999:blog-9037089026884035669.post-88688176740162551832012-06-07T22:01:00.001-07:002012-06-13T07:55:45.495-07:00Olive Oil Ice Cream<a href="http://farm9.staticflickr.com/8003/7318196780_b356ba72fd_c.jpg" imageanchor="1"><img border="0" height="750" src="http://farm9.staticflickr.com/8003/7318196780_b356ba72fd_c.jpg" width="505" /></a> <a href="http://farm9.staticflickr.com/8153/7318166274_1f6e364e29_c.jpg" imageanchor="1"><img border="0" height="750" src="http://farm9.staticflickr.com/8153/7318166274_1f6e364e29_c.jpg" width="505" /></a> <br />
This ice cream tasted like the smell of an Asian bakery - you know, the really fragrant aroma from the cute little sponge cakes hanging out on the shelves? It was divine. With a little drizzle of legit balsamic vinegar, it was even better! The best part of homemade ice cream is licking the freezer bowl and the plastic churner component with all its nooks and crannies. Don't use your tongue to lick the freezer bowl directly. That would be a mistake, albeit an initially delicious one.<br />
<br />
<strong>Olive oil ice cream</strong> <br />
adapted from The Perfect Scoop by David Lebovitz<br />
<br />
1 1/3 cups (330 ml) whole milk <br />
1/2 cup (100 g) sugar <br />
Pinch of sea salt (taste the custard and adjust salt as needed - salt really intensifies the flavors!)<br />
1 cup (250 ml) heavy cream <br />
6 large egg yolks <br />
1/2 cup (125 ml) legit olive oil - the key is in the legitness of the olive oil<br />
<br />
Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Make sure that you don’t over cook it or else you’ll get scrambled eggs. It’s better to err on the safe side by turning off the heat when the custard just slightly thickens because the heat in the pot will continuously cook the mixture. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it’s well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.rattygourmet@gmail.comhttp://www.blogger.com/profile/10933514535607006755noreply@blogger.com0