Chicken and waffles from 5 Gastronomy. The waffle was more savory than sweet, and the chicken was crispy and tender. I loved the vibrancy of the brussels sprouts.
Crunchy Asparagus Rolls
May 13, 2013 by 3 Comments
I’m kind of a quiet person. I don’t think anyone would ever accuse me of “oversharing.” It’s not the most conducive personality toward self-promotion in the blogging world, but it’s how I am. I constantly ask myself the question, “How much should I share with my readers?” I have a personal blog where I post lots of stories and pictures about family life. I feel like this blog should focus more on the food and recipes.
So, in a break from my reserved self, I want to share this story with you.
Very recently, I was pregnant. Then, heartbreakingly, I wasn’t. It wasn’t the first time. Or even the second. I didn’t realize it would be so difficult to have another child. At first, I couldn’t even talk to my family about it. Eventually, I told a few friends, and trusted that they would discreetly pass the information along to others. In private, I cried a lot. At work, I focused on connecting with my students, doing well on an important evaluation, and getting through the day. I neglected this blog and social media for a bit. I gave my son extra hugs and kisses.
For the three months that I was pregnant, I craved all the foods that I was supposed to avoid – hot dogs, caffeinated beverages, alcohol, and sushi. Oh, sushi. How I missed you. One of my favorite sushi restaurants served the best crunchy asparagus roll. I started making them at home to satisfy my sushi craving. It wasn’t the same as my beloved spicy tuna kobachi, but the toasted seaweed-seasoned rice-crunchy exterior combination took enough of the edge off the craving.
original recipe
Crunchy Asparagus Rolls
Ingredients
Rice
3 cups water
2 cups sushi rice
1/2 c rice vinegar
3 Tbs sugar
1 tsp salt
Asparagus
12 asparagus spears, trimmed
1/2 c flour
2 eggs, lightly beaten
1 c panko crumbs
Oil for frying
Rolls
4 sheets toasted nori
Wasabi paste
Instructions
- For the rice: heat water and rice in a saucepan until boiling, stirring a few times. Turn heat to low, cover, and let cook until water has been absorbed, about 20 minutes.
- Transfer rice to a wide bowl. With a rubber spatula, fan rice out to cover the entire inside surface of the bowl. Let the rice sit for a minute to cool off, then gently bring rice back together in the center of the bowl. Repeat fanning process 4-5 more times until rice has cooled to room temperature. Sprinkle rice vinegar, sugar, and salt over the rice and gently stir to evenly distribute.
- While the rice is cooking and cooling, prepare the asparagus. Blanch asparagus spears in boiling water for 1 minute. Remove spears from boiling water and place them in a bowl of ice water to stop cooking process. Lay on a clean towel to dry.
- Set up a dredging station with three shallow dishes; place flour in first one, egg in the second, and panko crumbs in the third. Coat asparagus in the flour, then the egg, then roll in the panko. Place on a baking sheet. Pour enough oil in a cast iron skillet (or something wide enough to hold the asparagus) to make a 1-inch layer. Heat to 350 degrees and fry asparagus in batches until browned on all sides, about 1-2 minutes total. Place fried asparagus spears on a paper towel-lined baking sheet.
- Assemble the rolls: lay one sheet of toasted nori on a rolling mat (optional.) Carefully spread rice in a thin, even layer over the nori, leaving a 1/2 inch of the far edge of the nori bare. Gently pat the rice flat. Place three asparagus spears on the rice, and roll the nori, starting with the edge closest to you. Gently press the roll together as you roll. Cut the sushi roll into 6-8 even pieces. Serve with a dollop of wasabi.
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Friday Food Truck Photo, May 10th
May 10, 2013 by Leave a Comment
Wakitos from Wako Taco. “Wakitos” is the food truck’s version of taquitos. These were stuffed with potato, fried, and garnished with salsa and an avocado sauce. The wakitos also come in chicken and beef varieties.
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Strawberry Sangria
May 10, 2013 by 19 Comments
I couldn’t let Brunch Week go by without mentioning a drink. Speaking of, just a few more hours until the giveaway closes. Be sure to enter to win some of the envious prizes.
Winners will be announced on during a live PinChat on Saturday. Click on the above picture to follow the #BrunchWeek 2013 board. Visit the board tomorrow between 2:00-3:00 p.m. Eastern time to find out who the lucky winners are. Participators in the PinChat will also be eligible to win a Lodge prize package, including a beautiful cast iron skillet.
I wanted to make a different type of drink from the usual brunch fare. There have been so many interesting drinks made by my fellow brunching bloggers during the week, I wasn’t sure I could come up with something original. I made this drink when I had an abundance of strawberries in the house – I tend to get overzealous at the U-pick farms. This white version is a little lighter than the red sangria. The soda gives the drink sweetness, while also toning down the alcohol content, making it a perfect brunch beverage.
Here are the #BrunchWeek recipes for today.
Brunch Drink Recipes
Mango Lime Bellinis by Cook the Story
Breads, Grains, Cereals and Pancake-type Yums
Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking
Meat, Poultry, Fish and Legume Brunch Recipes
Thai Orchid Salmon Salad by Culinary Adventures with Camilla
Egg Recipes
Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina
Potato Recipes
Poutine Hash by The Girl In The Little Red Kitchen
Brunch Dessert Recipes
Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep
original recipe
Strawberry Sangria
Ingredients
Half a bottle dry white wine
⅓ c gin
juice from 2 oranges
juice from 1 lemon
2 c sliced strawberries, plus more for garnish
3 c lemon-lime soda
Orange slices for garnish
Instructions
- Pour wine, gin, orange juice, lemon juice, and strawberries in a bowl. Cover and chill overnight.
- The next morning, fill a pitcher halfway with ice. Pour wine mixture into pitcher (including strawberry slices.) Add soda and stir. Pour into glasses and serve with fresh strawberry slices and orange slices.
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Fruit Salad With Orange Poppy Seed Dressing
May 9, 2013 by 18 Comments
Back on Sunday, there was a TweetChat that officially opened Brunch Week. One of the questions during the chat was, “What is the one brunch item you can’t live without?” For me, it’s not coffee. It’s not a fruity alcoholic beverage. It’s not bacon (although bacon is a close second.)
My one can’t-do-without breakfast/brunch item is fruit. I have to have some kind of fruit with a big, heavy meal (as brunch usually is.) A slice of pineapple, a wedge of orange – stuff that’s usually meant as a garnish – I always eat it. It helps cut through the richness of the other food, and is a perfect finishing bite. This dish elevates the garnish to a full fledged side dish.
Our Brunch Week giveaway is almost over. Don’t forget to enter the giveaway for all the prizes from our generous sponsors.
Here are today’s participating bloggers.
Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday
Breads, Grains, Cereals and Pancake-type Yums
Granola, Yogurt and Walnut Cups by Cook the Story
Banana Peanut Butter Baked Oatmeal by Big Bear’s Wine
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms
Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato
Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic
Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes
original recipe
Fruit Salad With Orange Poppy Seed Dressing
Ingredients
3 Tbs vegetable oil
½ Tbs lime juice
1 tsp orange zest
5 Tbs orange juice
2 tsp honey
2 tsp poppy seeds
Dash salt
8 cups mixed fruit cut into bite sized pices (I like a combination of honeydew, pineapple, apple, grapes, strawberries, and blueberries or blackberries)
Instructions
- In a bowl, whisk together the vegetable oil, lime juice, orange zest, orange juice, honey, poppy seeds, and salt. Chill until ready to use.
- Place cut up fruit in a large bowl. Pour dressing over. Carefully toss to coat all fruit pieces. Chill until ready to serve.
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Turkey Dill Crepes
May 8, 2013 by 18 Comments
Remember how I made hollandaise sauce on the first day of Brunch Week? Well, I had an ulterior motive for doing that. I’ve been wanting to make these crepes for so long, but wanted to use a homemade sauce. This is one of my favorite dishes at First Watch, although some time ago they changed the recipe to include chives instead of dill. I also ditched the whipped eggs, because I viewed the calorie count for the restaurant version, and wanted to make it just a wee bit healthier.
I wanted to remind you that there is a doozy of a giveaway going on this week. Many thanks to the sponsors of Brunch Week: California Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, Sunday Supper, Bob’s Red Mill, Whole Foods Orlando, and Stonyfield Farm. Click the picture to see a description of the prizes, and to enter the giveaway.
Here are the other wonderful bloggers participating in Brunch Week today:
Brunch Recipes with Eggs
Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands
Brunch Recipes with Potatoes
Traditional Home Fries by Sarcastic Cooking
Meat, Poultry and Fish Brunch Recipes
Chicken Pockets by Jane’s Adventures in Dinner
Breads, Grains, Cereals and Pancake-type Yums
Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep
Fruit and Vegetable Brunch Recipes
Warm Salad Three Ways by Cook the Story
Spreads for Brunch
Black & Blue Thyme Jam by Cooking In Stilettos
Brunch Dessert Recipes
Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms
crepe recipe adapted from Better Homes and Garden
Turkey Dill Crepes
makes 4 crepes
Ingredients
Crepes
¾ c milk
½ c flour
1 egg
½ Tbs vegetable oil
⅛ tsp salt
Filling
2 Tbs olive oil
½ c diced onion
3 oz sliced mushrooms (a little less than half of a small carton)
8 oz. turkey, cubed
1 c packed fresh spinach
3 oz cheese, cubed (or shredded)
2 Tbs chopped fresh dill
Topping
½ c chopped tomato
Instructions
- For the crepes: Combine all ingredients in a bowl and whisk until blended. Heat a 6-inch skillet over medium heat. Coat pan with non-stick spray. Pour ¼ c of the batter into the center of the pan. Tilt the pan so the batter spreads over the entire bottom in an even layer. Cook until lightly browned on the bottom, about 2-3 minutes. Flip crepe and cook through on the other side, another minute longer. Crepes can be made one day ahead of time. Store crepes in refrigerator between layers of waxed paper. To reheat, cover the stack of crepes with a damp paper towel and microwave for 1 minute.
- For the filling: Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, and cook until onions and mushrooms are softened. Add turkey and cook until lightly browned on one side. Add spinach and cook until wilted stirring to combine all ingredients. Remove skillet from heat, and sprinkle the filling with the cheese, and 1 Tbs of the dill. Divide filling between the four (warmed) crepes, placing filling on one half of the surface of the crepe. Fold the other side of the crepe over the filling. Top with hollandaise sauce, tomato, and the remaining dill. Serve immediately.
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Chocolate Coated Mini Donuts
May 7, 2013 by 17 Comments
You may or may not know that I have a thing for donuts. I like them homemade. And fried. For a while, I was making donuts every Sunday – first for recipe developing, then for friends. Anytime we have house guests, I usually fry up a batch of donuts for breakfast. I give away as many as I can, so as not to have the temptation around the house for too long.
Not wanting to deal with all the oil, I made baked donuts. They’re healthier, right? Then I decided to cover them in chocolate. So much for making them healthier. Might as well put sprinkles on them, too.
Don’t forget that it’s day 3 of #BrunchWeek. If you haven’t seen all the prizes that are being given away, check them out. Here’s who else is participating today.
Brunch Beverage Recipes
Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live
Brunch Egg Recipes
An Easy Italian Egg Recipe by Cook the Story
Asparagus Tomato Frittata by Big Bear’s Wife
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Eggs Over Wilted Spinach by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Blueberry Vanilla Muffins by Take a Bit Out of Boca
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
adapted from Mini Donuts
by Jessica Segarra
Chocolate Coated Mini Donuts
makes 18 mini donuts
Ingredients
1 c flour
1 tsp baking powder
¼ tsp nutmeg
⅛ tsp salt
½ egg, lightly beaten (I divided the egg after beating it)
¼ c sugar
2 Tbs sour cream
1 Tbs vegetable oil
½ tsp vanilla
⅓ c milk
8 oz. chocolate melts
Sprinkles (optional)
Instructions
- Preheat oven to 350 degrees. Coat a mini donut pan with non-stick spray.
- In a small bowl, combine the flour, baking powder, nutmeg, and salt. In a medium bowl, beat the egg and sugar with a whisk. Add the sour cream, vegetable oil, and vanilla to the egg mixture and mix until combined. Add ½ of the flour mixture and gently whisk. Add the milk and whisk until just combined. Add the rest of the flour mixture and whisk until just combined.
- Place batter in a piping bag with a medium tip. Pipe batter into donut wells, filling to ¾ full. Bake until a toothpick inserted in the center comes clean, about 9 minutes. Place donut pan on a wire rack, and cool for 5 minutes. Remove donuts from pan and cool completely. Coat the donut pan with non-stick spray, and pipe the rest of batter into the pan. Repeat baking process.
- To coat the donuts, melt the chocolate in the top of a double boiler over gently simmering water. Dip the donuts in the chocolate, coating completely. Place donuts on a baking sheet lined with waxed paper. Decorate with sprinkles (optional.) Chill donuts in the refrigerator until chocolate is set.
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Strawberry Scones for Brunch Week
May 6, 2013 by 21 Comments
Welcome to day 2 of Brunch Week. Here’s a list of today’s contributing bloggers:
Beverages
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Eggs
Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quiche by Confessions of an Overworked Mom
Meat, Poultry and Fish
Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Breads, Grains, Cereals and Pancake-type Yums
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic
Desserts
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Mascarpone Tart by Kelly Bakes
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
Did you see all the incredible prizes being given away this week by theses sponsors? Click the link for a description of the prizes, then enter the Rafflecopter for a chance to win.
a Rafflecopter giveaway
Scones are a little tricky for me. Sometimes they turn out tender and buttery. And then sometimes I end up with dry hockey pucks. It has to do with overworking the dough. Luckily, these turned out as the former. The strawberries were little bursts of sweetness dotted throughout the scones.
Strawberry Scones
Ingredients
3 1/2 c flour
1/2 c sugar
5 tsp baking powder
1/2 tsp salt
12 Tbs cold butter, cut into pieces
1 c chopped strawberries
1 egg, lightly beaten
1 c milk
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly coat parchment with non-stick spray.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter until mixture is crumbly. Stir in 3/4 c of the strawberries. Form a well in the middle of the mixture, add the egg and milk, and stir until just barely combined.
- Turn dough onto a lightly floured surface. Knead lightly until crumbs are incorporated. Pat dough down to a two-inch thickness. Sprinkle the remaining strawberries over the top of the dough and lightly press them into the surface. Cut dough into circles approximately 3 inches in diameter. Place circles onto parchment lined baking sheet.
- Bake scones until lightly browned, about 15 minutes. Let cool for 10 minutes before serving.
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Hollandaise Sauce for Brunch Week
May 5, 2013 by 23 Comments
Welcome to Brunch Week! This blog event is the brain child of Christine of Cook the Story and Terri of Love and Confections. Participating bloggers will post brunch ideas all throughout the week. Check out #BrunchWeek on Twitter, Facebook, Google+, and Pinterest for lots of recipes and ideas. Each day I’ll post the links from other bloggers participating for the day.
Today’s Brunch Recipes From Participating BrunchWeekers:
Beverages
Hot Maple Walnut Coffee Float by Coook the Story
Blood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane’s Adventures in Dinner
Margarita for Mama by poet in the pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Eggs
Breakfast Won Ton Cups by Small Wallet Big Appetite
Meat Lover’s Quiche by Savory Sweet Eats
Chorizo and Garlic Frittata by {i love} my disorganized life
Meat, Poultry and Fish
Candied Bacon by Cravings of a Lunatic
Shrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Savory Treats
Tomato Basil Macarons by Vanilla Lemonade
Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes by Sweet Remedy
Grain-free Apple Walnut Pancakes by Seasonal and Savory
Desserts
Biscoff Coffee Cake Muffins by White Lights on Wednesday
Bob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
For my first day of Brunch Week, I decided to tackle the most ubiquitous of brunch accompaniments: Hollandaise sauce. I’ve been intimidated by this sauce. I knew that this sauce was indulgent and full of fat. I was afraid to make it because I didn’t want to know exactly how much fat was in it. It’s pretty high. It’s not going to stop me from ordering eggs benedict, but I may save it just for special occasions.
original recipe
Hollandaise Sauce
Ingredients
3 egg yolks
1/8 tsp dry mustard
Pinch salt
pinch white pepper
Pinch paprika
1 Tbs lemon juice, or more to taste
1 stick butter, melted
Instructions
- Place egg yolks, mustard, salt, pepper, and paprika in a medium bowl. Beat with a hand mixer on low. Turn mixer up to medium and slowly drizzle the butter in, mixing until the sauce has thickened. Beat in lemon juice. Adjust seasonings to taste.
Normally, my posts end with the recipe. But wait! There’s more. Best of all, Christine and Terri have lined up an amazing list of sponsors who will be giving away items all week. We are so grateful for their support. Prizes include:
Prize #1:
From California Walnuts one lucky winner will receive:
A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
Prize #2: (but with lots of winners)
From Lodge Cast Iron one lucky winner will receive:
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
Prize #3:
From Flavors of Summer one lucky winner will receive:
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
Prize #4:
From Black Gold Farms one lucky winner will receive:
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
Prize #5:
From the Food and Wine Conference and #SundaySupper:
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
Prize #6:
From Bob’s Red Mill one lucky winner will receive:
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
Prize #7:
From Whole Foods Orlando one lucky winner will receive:
The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
Prize #8:
From Whole Foods Orlando one lucky winner will receive:
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
Prize #9:
From Stonyfield Organic one lucky winner will receive:
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
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Homemade Klondike Bars
May 3, 2013 by Leave a Comment
Who knew that making chocolate-covered ice cream squares (aka Klondike bars) at home would be so easy??? The secret is mixing coconut oil into the chocolate. The oil helps prevent the chocolate from seizing when it comes into contact with the ice cream. I think it also adjusts the freezing and melting point of the chocolate, which produces that beautiful shell that coats the ice cream. I’m planning on selling these at the Central FL Food Blogger Bake Sale tomorrow. I’ve tested the ice cream in a cooler packed with ice, and I believe they will stay frozen during the bake sale. If not, I’ll be cleaning up a cooler of ice cream soup tomorrow afternoon.
I found the recipe for the chocolate shell at Mind Over Batter, who has a great tutorial. There are lots of tips in the comments section. Here are a few of my own:
1) Freeze the baking sheets before placing the ice cream on them. This will help prevent melting.
2) Always place the ice cream squares on a clean sheet of waxed paper. Things work much easier when the waxed paper isn’t lifting off the pan because the ice cream is sticking to it.
3) Definitely double dip the ice cream. This produces a higher shell-to-ice cream ratio, and who wouldn’t love that? Don’t wait too long for the second dipping. I did mine on separate days, which is why you can see two distinct layers of chocolate (see below picture.) Double dipping also smooths out the surface.
4) Between dips, patch up any leaks with more chocolate. I left out this crucial step once, and the second dipping did not seal up the leaks. I was left with an irreparable (albeit delicious) mess in the freezer.
ice cream adapted from Ben and Jerry’s
shell adapted from Mind Over Batter
Homemade Klondike Bars
Note: For better results, freeze the baking sheets before placing ice cream squares on them. Always transfer ice cream to clean waxed paper. To avoid drips on the squares, place them on the waxed paper furthest from you first.
Ingredients
Ice cream
1 c milk
¾ c sugar
2 eggs
1 vanilla bean, split lengthwise and seeds scraped out
2 c heavy cream
Shell
6 oz milk chocolate, roughly chopped
6 oz semi-sweet chocolate (or bittersweet), roughly chopped
1 c coconut oil
Instructions
- For the ice cream: Warm up milk in a saucepan to 170 degrees, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream. Chill for an hour, or until cool to the touch.
- Line a 9x9” baking pan with waxed paper, making sure the waxed paper goes up the sides of the pan by about 1½ inches. Pour cream mixture into an ice cream mixer and churn according to the manufacturer’s directions. Scoop ice cream into lined baking pan, spreading evenly and smoothing out the top. Freeze until solid, about 2 hours.
- Lift ice cream out of the baking pan and cut into 3” squares. Place ice cream squares on a waxed paper-lined baking sheet. Place back in the freezer.
- For the shell: Melt chocolate in the top of a double boiler over simmering water until completely melted. Stir in the coconut oil. Pour into a deep, bowl. Let cool to room temperature. Line a second baking sheet with waxed paper. Dip ice cream squares in chocolate and place on clean waxed paper. Freeze for 20 minutes. With a spoon or a knife, patch up any leeks in the bars with more chocolate. Return bars to freezer for another 10 minutes.
- Dip ice cream squares again, making sure to cover the entire surface. Transfer them to a baking sheet lined with clean waxed paper. Freeze until solid.
