Amy Ruth

Tuesdays With Dorie is a sweet baking group in which I participate. That means, most weeks I have a built in excuse to bake at least once. Sometimes its a recipe I would bypass for a later time, or probably never. This weeks recipe does not fall into that category. Lynne of Cafe Lynnelou was the member who chose Dorie’s verison of vanilla ice cream. Dorie is the author of the book we bake from titled Baking From My Home to Yours. That would be Dorie Greenspan. Google her name and you will find a number of really popular cookbooks she has written. She has a new one coming out in the near future as well. I believe it has something to do with her beloved Paris and her food there. You’ll want to keep an eye out for its release.

This vanilla ice cream, which by the way is super simple to put together. A very basic custard…… chill…….into the ice cream maker. That’s it. Chances are you’ll have on hand all its ingredients. I’ve had two kid tasters and they both say its is amazing. One of those “kids” is 22 and he is an avid gym rat, even he said Oh My!!! So Dorie did it again! Yep, I highly recommend this recipe. You want it? You got it. Just click on the link and you’ll find the recipe posted. If you use gmail and/or your google documents are a fantastic way to store recipes from the net or from blogs. I highly suggest it. It IS totally worth the calories. Remember just one bite at a time. hehe

Imperial Candlewick from my hubs grandmother.  Just one of those  tangible items I have enjoyed over the years.  It seems to fit in with any style  of place setting.  You can even have your ice cream in it.

Thanks so much for stopping by for a visit.

I can’t restrain myself.  The recipe below is the first vanilla ice cream I made and while it has a few more steps, it is sophisticated and wonderful.   I would love to share with the blog world.  It comes from one of my first baking cookbooks written by Maida Heatter, entitled Maida Heatter’s Best Dessert Book Ever. This recipe provided the incentive to purchase that little Cuisinart Ice Cream maker toy.  Tahitian Vanilla Ice Cream, makes 1.5 quarts.  You’ll need:  (Notice it has 3 forms of vanilla)

2 Whole Tahitian vanilla beans – split and scraped

4 Cups whipping cream

1 Cup granulated sugar

1/8 Teaspoon cream of tarter

1/2 Cup water

8 egg yolks graded “large”

pinch of salt

3 Tablespoons Licor 43 ( Spanish liqueur – vanilla flavored)

1 Teaspoon vanilla extract

Place the prepared vanilla beans and their seeds in small saucepan that has a tight cover.  Add 1 cup of the cream (reserve the remaining 3 cups cream).  Place over moderated heat until the cream comes to a low boil, then cover, remove from the heat, and let stand for about 30 minutes.

Then, in a small, narrow saucepan (with only 2-3 cup capacity), stir the sugar, cream of tartar, and water over moderate heat until the sugar dissolves and the mixture just comes to a boil.  Cover for 1 minute to allow steam to dissoved any sugar granules that are clinging to the sides.  Then increase the heat to high, uncover the saucepan, place a sugar thermometer in the saucepan, do not stir anymore, and let boil until the thermometer registers 234 degrees (the thread stage).

Meanwhile in the small bowl of an electric mixer beat the egg yolks just to mix,  As soon as the syrup is ready add it in a thin, threadlike stream while beating at moderate spead.  Add the salt,  Then continue to beat at high speed for the about 10 to 15 minutes until the mixture is almost as thick as whipped cream and very pale.  Beat in the Licor 43 and the vanilla.

Meanwhile, remove the vanilla beans from the warm cream and scrape them between your thumb and forefinger to get every bit of the seeds.  (You will not use the beans anymore for this recipe)  Transfer the flavored cream to a large bowl.

With a large wire whisk, whisk in the egg-yolk mixture and the remaining cream.

Chill in the freezer, refrigerator, or over ice and water, stirring occasionally, until very cold.

Freeze in an ice cream churn acording to the manufacturer’s directions.  Place in a covered container and freeze for at least a few hours before serving.

I have also made this with Navan, a vanilla cognac from House of Grand Marnier

Once upon a time (a very long time ago) I was a newly wed living next door to a very interesting woman.  Frankly, she scared me a little at first meeting.  Its was the mid 80′s and she  was a retired successful retailer.  An entrepreneur.  She was very colorful, interesting and believe it or not quite artistic.  I loved that about her.   My husband was busy working on his career in health care and I was in sales.  We were doing life and since she was of an older generation we spent little time getting acquainted.  Until her husband passed away and our first son was born.   A pivotal point,  for all.   One of us looked different from one another’s perspective, somehow, we reached out to her and we all became like family.  Our history began and trust grew.   She was forever known as Mamma South.  All this to explain that when she shared food with us she shared love.  We always had that common thread and she gave me a few cookbooks.  She owned more than the public library at the time and I always was amazed by that.  Its was that impressive, even to this day.   What is it about the magic of a cookbook to take you anywhere in the world?   So, I pulled out The Way to Cook by Julia Child,  which she was thoughtful enough to give me.  I have owned this book for years, I tell you and do you know how fun it is to look through and see some of the same desserts we have made in the Tuesdays with Dorie’s baking group?  So, hey Dorie, you really knew Julia, right?  Amazing!  I can’t help but think about this community we are growing on the net, first with each other as bloggers and then our relationship in that little “comment box” with Dorie Greenspan.  Ah yes, that precious little note of gratification known as the comment box.  Yes Dorie, we really do love your visits.

As we are on our way to France via the Blanc-Manger aka “blah-mahn-jhay” .  This dessert also has quite a history with the people of France.  Dorie’s synopsis of this dessert is that of a modern version.  Truly, I can’t possibly tell you how modern this version is unless you take a moment and at least take a LOOK AT THIS article describing how labor intensive this was in its original form.  My initial impression is that of a sacrilege.  Of course I would never perform the task of extracting my own gelatin from a meat form but even still I do have to say that I would be interested in trying the cream without the rustic finely ground almonds, I believe.  Let’s face the facts, I have truly learned so much about the history of food while belonging to this baking group.  As my passion for food grows (even beyond desserts, which is my favorite course) I become more enthralled with its history, and how a peoples available foods choices and circumstances impacted their life style and health or lack there of.  

This historic piece of dessert was chosen this week by none other than Susan of Sticky Gooey Creamy Chewey.  If you would like to read about it on her blog she is most entertaining and she also has the recipe for you.  Tuesday’s With Dorie baking group is all about the wonderful fun book authored  by Dorie Greenspan called Baking From My Home to Yours, available at your local bookstore or online.

I won’t continue  with more food history, which by the way  is fascinating but I do believe this to be a delightfully light  perfect summertime offering.  It is simple to make and requires few ingredients not to mention it tastes so delicious.  Lovely sweet whipped cream with the slightest sweet tartness of the blackberries.  I would say definitely a dressed up dessert.  Impressive to the eye as well.  I really liked it much to my surprise, even with the finely ground almond mixture.  

Thanks for stopping by for a visit and I look forward to visiting you and exchanging ideas.

BTW Do you see the mint leaves from my garden and the blackberries came from a local grower as well.  Thankfully Corbin took the photos.

I will be visiting you this week for all the hidden secrets….of the Brioche Plum Tart. My mojo hocus pocus was directed toward being a helper at my teenage daughter’s garage sale this past weekend. We sold good “stuff” and a few cookies and brownies in order to raise money for her favorite charity. A lot of hard work and organization with her best friend (BFF) paid off and they raised a good sum of $$$$ YEA!!!

I can’t wait to see your tarts so thanks for stopping by and I’ll be back!!

Pondering the angle for the text of this post, I read a little (on the net) about the origin of brownies. Do you have an old edition of Fanny Farmer’s cookbook? If you or your Mom does, chances are you may have an original recipe of the brownie.  

Then I mentally reviewed the movies I have watched through the years, starring Katharine Hepburn, either with my parents as a child, and or a few I’ve been able to view as an adult.   Seriously, with Pixar you really have to do a sales job on your kids.  Desk Set and Woman of the Year are my favorites.  She was  a mesmerizing actress,  often overshadowing other actors in a scene opposite her.  

Back to the brownies, after all that is why we are here.  These brownies are a variation of the original Katharine Hepburn brownie recipe, as Dorie writes in Baking From My Home to Yours.   She adds cinnamon and  instant coffee,  finely ground (I used instant espresso powder).  A handful or so of years ago I learned to add coffee flavoring to chocolate from Maida Heatter.  I found it to be a fabulous enhancement to chocolate, especially brownies.  However, I am very fond of coffee and  have discovered that instant espresso adds a depth and dimension to the chocolate that makes it stand apart.  That’s the wonderful thing about baking and cooking ~ you can adjust according to your own palate.  There may not be a right or wrong variation.  Its just the variation that floats your boat.   I also like the contrast that nuts bring to sweets, reminding me of the salty and sweet marriage.  Texture issues don’t shy me away from nuts in brownies.

The flavor of the cinnamon and coffee in these brownies was rich and delicious.  For me, I loved it and can’t imagine why one wouldn’t find it to be an interesting variation.  Then I have to remind myself (hubs reminds me often) that not everyone likes the same things I like.  RATS!!!  Why not?

Sorry folks about the photo…. Corbin didn’t do it.   I promise, it was from my iphone.  That’s a whole ‘nother story.

A huge thanks to Lisa of Surviving OZ, for choosing this weeks brownies and where you will find the recipe posted.  Yumm!  BUT FOLKS, that’s not all.  She also won the web contest for her design of the Tuesdays With Dorie  logo.  Its SO Dorie!    What do you think?  Thanks so much for stopping by for a visit.

“Celebration.”  Googling a word usually elicits a link for correct spelling and or definitions. The listings under Celebration brought up “Kool and the Gang.” http://www.youtube.com/watch?v=YwEMxYggoKQ If you are old enough you may remember that upbeat song. There are  many interpretations of celebrations, occasions and  businesses.  You can’t imagine how many celebrations listing I found. Even a Hotel in Florida. The other really notable occasion that knocked me in the forehead was of course the 4th of July. Then of course there are always a host of family traditional gatherings called Celebrations. The list is infinite. Clearly defined, celebration is the action of marking one’s pleasure at an important event or occasion by engaging in enjoyable, typically social activity. (Yep, that’s from the dictionary, formerly in book form.  Remember that ?)    See, theses days that usually includes food.   My favorite food is dessert or something sweet.

The Perfect Party Cake comes from Baking From My Home to Yours by Dorie Greenspan.   She writes that she adapted this recipe from her very favorite Nick Malgieri.   Who has authored  numerous notable and award winning cookbooks.  As part of a group of bakers called Tuesdays with Dorie, just under 400 bakers fire up their Kitchen Aid mixers, splatter flour on their cheeks and noses and proceed to bake  a weekly recipe selection. Each member takes his or her turn with the honor of selecting a recipe from Dorie’s book.  This week’s Perfect Party Cake was chosen by Carol of Mix, Mix, Stir, Stir and I think its a perfect cake for this time of year.  Snowy white, lemony cake with a splash of fruitiness on the inside between the layers and or outside if you wish, with an optional coconut finish.   White again.   I think if you ventured along amongst the blog world you would find much associated with Fourth of July celebrations and this cake would certainly be pronounced among the top choices.  Just in case this sounds and looks good to you, the recipe is posted on Carol’s Mix Mix Stir Stir website  or you can find it in Baking From My Home to Yours, by Dorie Greenspan.  

I hope you’ll go a step further and go get the book for the bounty of fabulous recipes or visit Carol for this cake.  Start your  oven ~ and bake like a mad person.  Its great fun, plus you can share with friends and make new ones all at the same time.

Thanks for stopping by for a visit.  

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