Hey there you beautiful ladies and gentlemen of the Tuesdays with Dorie collective. I'm writing with a heavy heart to tell you that I'm no longer able to participate in the baking and posting fun that is TWD. My internet connection is officially out and other than losing TWD, I'm rather pleased to not have it. I'll still be able to check the internet out occasionally and will most definitely check up on recipes to bake along on my own. I had a super time with you all here on the internet and I hope that you continue your internet baking fun for a while to come. Many thanks to all of you with whom I shared this experience.
There once was a small bowl of ice cream With a rather attractive color scheme With peaches and honey It was all beigey and sunny That sweet little bowl of ice cream
I hope you all enjoyed it. You bet your bonnet that I did. I added amaretto. Thank you ladies and gentlemen for the honor.
Honey-Peach Ice Cream *From Baking from my Home to Yours by Dorie Greenspan
4 large ripe peaches (about 2 pounds), peeled and pitted 1/4 cup honey 1 cup whole milk 1 cup heavy cream 3 large egg yolks 1/2 cup sugar 2 teaspoons pure vanilla extract
Coarsely chop half the peaches into 1/2-inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Scrape the mixture into a blender or food processor and whir to puree. (Alternatively use a hand blender.) Set the peach puree aside while you make the custard. Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. Meanwhile in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon; if you run your finger down the bowl of the spoon the custard should not run into the track. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer. Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to bland. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.
Only with a peach. I couldn't help but fall wildly in love with this simple concoction. I make puff pastry almost regularly and keep small quantities wrapped in my freezer. And there ain't nothing more grand than the mindlessness of stacking things on a previously prepared circle and ending up with a single portion (!) dessert that makes me want to yell, "hot damn."
Happy Tuesday ladies and fellows. As for Tuesdays with Dorie - my apologies to Tracey from Tracey's Culinary Adventures, but I did not get to make the cinnamon squares quite yet. I moved last weekend and as of now I do not have an internet connection (This message was written on Saturday - last day of internet in the old place - thank goodness for delayed post settings). I am super excited about making the cinnamon squares and the apple tart next week and once I get settled in I'll get to it, but I may not be able to post about them. Who knows when we'll get up and connected again. The boyfriend wants to go without internet for the summer - this is tempting. We'll see. I'll let all you beautiful bakers know what happens when I know.
One more thing. The range in my new place is electric. This is devastating to me because I've always had a prejudice against electric stoves. I'm frightened. Your advice, condolences, understanding complaints or scoldings of my unjustified prejudices are welcomed.
Yes sir. One long, busy and sleep deprived weekend ago I baked. I baked chipster-topped brownies and I baked sweet bread, a sweet bread called artos. Both of which kept me full and sleepy on a 17 hour bus ride. Mmm, sweet Greyhound. Unfortunately these two deliciously pretty baked goods said no, no, no to photographic acknowelgment, so I did ablige. So folks, no pictures, no limricks, not even individual posts to accompany TWD or BBA Challenge this week, because I'll be danged if I ain't dog tired. But It's alright because after the slight sacrifices of a day spent on a bus and a lack of pictures - I gain a brand new (to me) 1969 Rambler:
Oh my yes. The Bread Bakers Apprentice Challenge has seduced me. For recipe number one: Anadama. Popularized in the late colonial era of this new world nation by a lonesome fellow whose lady, Anna, left him hungry and blue - most likely for a dirty Angel Eyes type. Damn her.
Oh, hello there. This is my mango bread. It's a small loaf, but it can hold its own. It's been made with whole wheat flour and there's no white or brown sugar to speak of. Instead we've got agave nectar and that sweet mango in all its fructose radiance. Toss a piece down and fiddle me ho, away we'll go.