Tagged: Spring

Jen’s Mid-Life Birthday Cake & Ice Cream

Thursday, May 5 2011 Adventures!, Cooking!

First, let me start by saying, Happy Birthday Jen!
You know I love you from head to toe. Cheers to you and your grand new year.
xox, Jenn

When Jen mentioned she was making flourless chocolate cake for her mid-life birthday, I remembered a recent pairing I’d seen for chocolate cake and lime sorbet. I attempted lime (coconut milk) ice cream last month for a dinner party and felt it just wasn’t tart enough. So, this time I amped up the lime juice. Jen’s surprise addition of raspberry syrup and fresh berries brought it all together, heralding the arrival of spring. And so, so pretty.

COCONUT LIME ICE CREAM
  • 1/2 c. + 2 Tbs. Fresh Squeezed Lime Juice
  • 1 c. Sugar
  • 1/4 tsp. Guar Gum
  • 3 Large Eggs
  • 1 – 14 oz. can Coconut Milk
  • 1/2 c. Water
  • 1/2 tsp. Vanilla

Stir together the sugar and guar gum to break up any lumps. In a heavy 2 quart saucepan, whisk together 1/2 c. lime juice, sugar + guar, eggs, water, and 1/2 c. coconut milk. Cook over medium-low heat, whisking constantly until just barely simmering. Mixture should be thick enough to coat the back of a spoon (about 170 degrees). Remove from heat and strain through mesh sieve into bowl, to remove any egg threads or guar lumps. Whisk in the remainder of the coconut milk. Place in the fridge for 2-3 hours, until chilled thoroughly (if in a rush, can place in freezer for an hour, stirring every 20 minutes). Freeze in ice cream maker according to manufacturer’s instructions. Mine takes 35 mins. In the last 5 minutes, add the remaining 2 Tablespoons fresh lime juice.

Makes about 1 qt.

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Rhubarb Galette {First Attempt}

Tuesday, May 3 2011 Cooking!

Spring has sprung in scenic Portland, Oregon. Finally. The weekend ushered in blue skies, warm weather, patio brunches and a bounty of seasonal produce. Strolling through opening day of the King Farmers Market with Teresa, we were greeted with regal purple and white radishes, delicate papery-skinned red potatoes, fragrant basil bouquets and beautiful bold red spears of rhubarb. Rhubarb. I bought two pounds on the spot. How could I not?

Last Friday, Jen and I went to a book signing for Kim Boyce and Heidi Swanson at the Ace Hotel Cleaners. So, I had Kim’s Good to the Grain on the brain, with its gorgeous rhubarb galettes on the cover. After coming up blank for rhubarb recipes during a survey of my cookbook collection, I turned to the internet where I was able to track down Kim’s recipe and an adaptation from Smitten Kitchen. But, neither of these are gluten-free so I pulled in my favorite GF pie crust recipe for a little back-up support. With the kitchen windows flung open, the first sunburn of the season gilding my shoulders and Lynne Rossetto Kasper floating on the radio waves, I dove in.

For a first attempt, I would say these galettes were good. The rhubarb filling was, as it is wont to be, tart. I think the balance was pleasing but you might want to add 2-4 Tbs more sugar if you prefer your desserts on the sweet side. Next time I make these I’ll add some lemon zest to the rhubarb mix to brighten it up, too.

Here’s what I did, with some notes inserted. Consider this a draft, but a pretty good one. I’ll update it next time I make another batch, with any notable modifications.
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