Apple Cider Ice Cream

Apple Cider Ice Cream

This is a great ice cream flavour for fall! It goes well with apple pie, cobblers or crisps. This uses heavy cream and egg yolks so it is quite rich.  You only need a small amount to satisfy!

Apple Cider Ice Cream

Apple Cider Ice Cream

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Course: Dessert
Cuisine: American
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 5 hrs 50 mins
Servings: 6 servings

Ingredients

  • 2 cups apple cider ( I use hard cider but you could use regular)
  • 3/4 cup sugar
  • 1 stick cinnamon
  • 2 cups milk
  • 2 cups 35% cream
  • 1/4 tsp ground cinnamon
  • 6 egg yolks lightly whisked

Instructions

  • Combine apple cider, sugar and cinnamon stick in a sauce pan over medium heat. Bring to a boil and simmer until it is reduced to 2/3 cup. This may take 25 minutes or more.
  • Remove from heat and remove cinnamon stick. Stir in milk and then cream. Mix well. Then add the cinnamon and egg yolks. Whisk until well incorporated and smooth.
  • Return sauce pan to medium heat and cook, stirring often until the mixture is thick enough to coat the back of a spoon. This may take about 20 minutes. Pour custard through a fine strainer to a medium bowl and cool.
  • Refrigerate until chilled (a couple of hours at least).
  • Process chilled custard in your ice cream maker according to machine's instructions. Transfer to a storage container and freeze at least 4 hours.

Toasted Orzo

Toasted Orzo

I had forgotten about this recipe for a while. I made it for a crowd many years ago and was asked for the recipe by a few of the guests.   They are still raving about it.  Since they reminded me of it I have put it back into my regular rotation of recipes.

Orzo is pasta in the shape of rice and makes a great side dish hot or as a cold salad.  Toasting the orzo in the oven before cooking it is an unusual step and  it gives it a wonderful, nutty flavour.  This makes a great side for pork or chicken. The mushrooms contribute to the nutty, earthy flavour of it so anything that mushrooms go well with, this will too.  I served it with schnitzel in the spirit of  Jaeger schnitzel.

The recipe calls for fresh tarragon.  If you like tarragon go for it.  I like it better without but my guests liked it in – so – it is up to you!

This makes a lot- about 12 servings so it is great for a crowd.  You may want to halve it if you only have a few people or you will be eating left overs! May not be a bad thing – it reheats well!

Toasted Orzo

Toasted Orzo

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Course: Main Dish
Cuisine: American
Servings: 12 servings

Ingredients

  • 1 lb orzo
  • 2 Tbsps oil
  • 6 shallots minced
  • 1 1b sliced mushrooms (I like Cremini)
  • 4 cups chicken broth
  • 1 cup white wine (Or use another cup of broth)
  • 1 bay leaf
  • 1/2 cup cream (I used 10%)
  • 1 Tbsp fresh tarragon, minced optional

Instructions

  • Preheat oven to 350 degrees.
  • Lay orzo out in single layer on a baking sheet.
  • Toast in oven about 20 minutes. Orzo will be a medium brown.
  • Sautée shallot in oil about 4 minutes. Use a large skillet since you will be adding all other ingredients in shortly.
  • Add mushrooms and sautée another 10 minutes.
  • Add broth, wine if using, orzo and bay leaf to the skillet.
  • Bring to a boil, reduce heat and cook uncovered til orzo is tender and liquid is absorbed - about 20 minutes.
  • Stir in cream and tarragon if using. Simmer another 5 minutes and serve.

Greek Chicken with Roasted Lemon, Olives and Capers

Chicken with Roasted Lemons, Green Olives and Capers

This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry.  One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully.  This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”