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!
- 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
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.
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!
- 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
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.
These Tequila Lime Squares are a tangy /sweet contrast. So simple to make they are a really satisfying finish to a casual meal. Continue reading “Tequila Lime Squares”
Do you want to know the trick to getting a nice golden sear on scallops? Continue reading “Seared Scallops with Fennel Cream”
White Cellar Selection
Joseph Cattin Hatschbourg Trésor des Seigneurs Pinot Gris 2013
#260240 Score 93 $27.95
Red Cellar Selection
Rodney Strong Knights Valley Cabernet Sauvignon 2013
#456723 Score 95 $35.95
Continue reading “Cellar Selections from Sept 3, 2016 LCBO Release”
The September 3rd release is featuring Chilean wines and Burgundy Region. I have to admit I was a little underwhelmed by the offerings, perhaps due to my personal taste preferences. But I did find lots of other great value wines from other areas! Continue reading “The Wine Lover’s Picks for Sept 3, 2016 LCBO Release”
Thank goodness for Pinterest and the easy access to alternative types of cooking. I found this No Cook Chocolate Mousse recipe that fit the bill when I was searching Pinterest for no sugar desserts. This recipe uses avocados as the base for an uncooked mousse. Don’t stop reading here if you have never tried it! Continue reading “No Cook Chocolate Mousse”
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”
Greek meets Caesar! This is a bit of a twist on traditional Greek salad because the Feta cheese is in the dressing, making it creamy and thick.
I used fresh garlic from my garden so it was quite tangy and pungent and garlicky! A friend of mine got me hooked on growing my own fresh garlic. It is so easy… check out my How To Grow Garlic post if you are interested! Continue reading “Greek Salad with Creamy Feta Dressing”