Malted Milk Ball Ice Cream

Contrary to some beliefs, ice cream DOES taste just as good in winter as it does in summer – you just have to put on a sweater when you’re eating it. 😉 That’s the justification for the impulse I had to make some malted milk ball ice cream – it’s thin, but whatever works.

I made a custard base with cocoa and chocolate malt powder – the malt gives it a smooth consistency and the unique malt flavor, and the cocoa gives it a little more chocolatey solidity. After churning, I tossed in the cut up malt balls (whoppers) and froze it.

It was really smooth and delicious. The malt powder prevented it from getting as hard/solid as regular chocolate can, which worked out nicely.
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Cranberry Apple Torte

I had a bunch of cranberries sitting in the fridge, and didn’t want to make just another cranberry-orange bread, as delicious as those are.  Luckily, we got the  baking book from the Magnolia Bakery as a thoughtful holiday gift, so I looked up ‘cranberries’ in the index and found this torte recipe!

The recipe called for pear slices and cranberries, but we had apples so I substituted apple for the pear. It came out terrific – unsurprisingly, just like a coffee cake with fruit, topped with a crunchy but subtle sugar topping that gave it that little extra oomph.

Cranberry Apple Torte

I know, in this picture it looks like a  pizza, since I baked it in a round springform pan and not one of those ‘torte’ pans with the fancy wavy edge, but trust me, it’s definitely NOT a pizza – LOL!

Looking forward to trying more recipes from this book.

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Funky Lasagna Noodles

I made lasagna over the holidays, including homemade lasagna noodles. I’ve made them a number of times, but have never let the fresh lasagna noodles dry flat on the table (on paper towels) overnight before. When I saw them in the morning I started laughing….

lasagna noodles

Apparently, they dried on the top, open to the air, much faster than on the bottom, or at least started that way and once they were mostly elevated off the paper towels continued to dry in arcs. They seemed a little more brittle to the touch than noodles that were only dried for a little while, but they cooked up just fine in the hot water. Anyway, I just couldn’t resist sharing this image. Silly dried pasta!

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Cinnamon Twist Cookies

I have been baking quite a bit for the holidays this year, and the other day decided to make some cookies that I hadn’t made in a LONG while – Cinnamon Twists! They’re a little more time intensive and messy than other cookies, more of a pastry in some ways, but they’re also not as sweet and go really well as a classy side to hot beverages. And they look fancy:

Here’s the recipe – enjoy!

Cinnamon Twists

4 cups sifted flour
1 1/2 cups margarine
3 egg yolks
1 cup sour cream
1 teaspoon vanilla
3 egg whites
3 tblsp. sifted confectioner’s sugar
1 teaspoon vanilla
sugar and cinnamon

Place in a large bowl: flour, margarine, yolks, sour cream, and vanilla. Cut in (as for pastry mix) well and chill overnight. When ready to bake, divide dough into eight parts. Roll each part onto a board dusted with confectioner’s sugar. Cut into 8 or 12 wedges. Then beat the egg whites until fluffy; gradually add sifted confectioner’s sugar. Fold in vanilla. Brush rolled dough with egg mixture. Sprinkle with sugar and cinnamon. Roll each wedge loosely (starting at wide end). Brush rolled slices with egg mixture and cinnamon and sugar. Place on greased cookie sheet in oven at 400 degrees. Bake for 10 to 12 minutes or until golden brown. Supposedly, this serves about 30 people.

Heartbreaking Dawns Hot Sauce

Recently, we acquired some excellent products from the good people at Heartbreaking Dawns, including a hot jam/chutney, hot sauce, and hot rub. I decided to try some of the Jalapeno Pineapple Hot Sauce on a batch of chicken wings and legs, and was not disappointed. I barbecued the chicken on the outdoor grill – I coated it with a little oil and garlic powder at first and cooked about 3/4 done before brushing on the hot sauce.I used a very light touch with the sauce since it’s pretty potent, and I’m definitely not the bravest hot sauce eater out there.

The Jalapeno Pineapple sauce has a distinctive sweet, citric flavor which greets the tongue first. It’s immediately followed by the kick (that’s an understatement) of jalapeno and habanero peppers. The overall flavor was delicious, enhancing the chicken without overpowering it, with a spice that’ll leave your tongue and lips tingling with heat.

I’ve already been thinking of recipes I can add this sauce to. I have a teriyaki sauce variation which it should compliment nicely. I think it would also go really well with kielbasa.

One final note, the ingredients in the sauce are all quality, with nothing you can’t pronounce. And there are no artificial preservatives, MSG, HFCS, or any other evil initials you can think of.

If you love hot sauce, this will be a variety you’ll like to try – something a little different. Their website is Heartbreaking Dawns – check out their entire product assortment – gift packages also look to be available right now as well.

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Quiche Florentine

John made a fantastically delicious Quiche Florentine the other day – it’s lucky I took a photo before we started eating it because it didn’t last long!

quiche florentine

He made a homemade crust, and then, to the best of his recollection, the quiche was a mixture of 5 or 6 eggs, a carmelized onion, chopped spinach, sharp and monterey jack cheese, tiny chopped pieces of about half of a small ham steak, parsley, a bit of milk, and maybe a little pepper. Sorry we can’t give any specific measurements, but he just eyeballed most of it when he was putting it all together. He does remember baking it for 45 minutes at 350 though -LOL! (Toothpick method for determining doneness works well since mostly you have to make sure the eggs are set.)

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$3 Off Our Aprons Through November 10!

For the next few days, through November 10, all of our Food Follies Aprons are $3 off! We have aprons for every state that say “I don’t care how they do things here, I’m from “, a great way to show others how proud you are of your home cooking when you’re not home!

We also have a number of humorous designs as well as a holiday favorite for when you’re baking up those Christmas cookies:

Our aprons come in white, khaki, and vivid yellow, and make an original gift for the chef or baker in your life – click here to check out all of our aprons and browse through our other cool stuff in our Food Follies shop too – thanks!

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Peppino’s Family Pizzeria in Rosendale, NY

Peppino’s Family Pizzeria and Restaurant has recently opened it’s doors in Rosendale, NY (Mid-Hudson Valley area, just south of Kingston and north of New Paltz) – it’s on route 32, just north of the Rosendale bridge. (They have at least one other pre-existing location in Callicoon, NY,  hence the ‘Est. 1990’ in the awning below.)

As you can see from the picture, on the outside, it’s a rather unassuming place in a rather unassuming plaza, but the charm in this restaurant lies inside, in the tasty, tasty food!

First off, let’s discuss the pizza. The thin-crust pizza is the perfect blend of firm, yet thin and crispy. They say they have a secret to what makes the crust so light (rather than thick and doughy and overly filling) but they wouldn’t tell me what it is when I asked – drat! Their red sauce is, to me, just the perfect mix of sweet tomato and Italian spices that sets the stage perfectly for whatever you want on it or under it. Our latest favorite is a cheese pizza with sausage and fresh sliced tomatoes, with the sausage coming in easy to chomp strips instead of chunky coins or ‘pebbles’ like a lot of chain pizza restaurants use. The perfection in the dough carries over into their other items like their calzones as well (which are usually too big to eat in one sitting unless you really want to stuff yourself!) – crispy and all melty with really creamy ricotta and melted mozzarella. Doesn’t get much better than that!

(Probably not the best photo – and it’s so hard to really photograph food well – but you get the idea.)

Another favorite we have (although it’s only opened recently, we’ve been there a LOT, can you tell?) are the subs. John likes to order the 12″ eggplant parmigiana sub sandwich. They get their sub rolls from one special place because of the great quality – excellent taste, supportive of the heavier sandwich fillings, but also light and crispy on the outside. They also make great panini’s, and even great burgers if you’re with a group that wants pizza but you just feel like something different sometimes.

The staff is always friendly too. And although the walls could use a few more decorations, and it’s certainly not a fancy linen-tablecloth type place, they’ve got cozy booths and tables big enough for large families too.

So if you’re in the area, we highly recommend Peppino’s. As we said, they’re at 1157 Rt. 32 in Rosendale, NY, in the same plaza with 32 Lunch. (Their number is 845-658-8887 if you want to call for specific directions.)

Note: Unfortunately, Peppinos has now closed. We’ll keep the tasty memories forever though!

Blueberry Swirl Ice Cream

Upstate New York is having a great blueberry season, and having picked up a lovely pint of local blueberries, I decided to make some blueberry swirl ice cream!

First, I washed all the blueberries and tossed them into the blender. I added about a 1/2 cup of sugar and a few tablespoons of lemon juice, and hit puree. Then I poured the puree into a saucepan and cooked it down for a while to make a concentrated reduction sauce. After that, I poured it into a bowl with a lid and cooled it down in the fridge.

The ice cream itself was just a basic vanilla I made in my ice cream maker. When I’d churned and frozen it until it was soft serve consistency, I poured half of it in the bottom of the storage container, then poured half the blueberry puree over it, then more ice cream, and then puree to finish it off. I ran a knife through the mixture to swirl the blueberry into the ice cream, enough to create a good swirl mix, but not enough so it blended in too much. Then, froze it all overnight so it would solidify.

Next day, we had this:

And let me tell you, it was fan-tastic! The blueberries were SO sweet and flavorful, and even in the colder temperatures of the ice cream they were delicious and well, vibrant seems to be a good word for it.

Oh, I also took a photo of the blueberries before they were pureed….

There’s always seems to be at least ONE blueberry that wants to be purple instead of blue, isn’t there. I’m reminded of the Far Side cartoon with a ton of penguins and one is jumping up in the middle and shouting, “I gotta be me!” *grin*

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Wine Catch Up (Not Ketchup)

Over the last few months (probably about four) we’ve sampled a few bottles of wine: a 2009 Lancatay Cabernet Sauvignon (Argentina), a 2008 Henry Lagarde Malbec (Argentina), and a 2008 Umbria Pinot Grigio (Italy).

wine

Both of the Argentina reds were excellent, had tasty, bold flavor, and packed a bit of a punch alcohol-wise too. The Italian Pinot Grigio was actually a bit too mild in flavor for either of us. The bottle we had seemed a bit on the light side taste-wise.

Sorry I can’t be more specific – next time I’ll try to post about the wine within a week of having tried it, instead of months, when I can’t remember many details! In any case, we’d both recommend either or both of the Argentina wines if you’re up for some robust reds.

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