Merry Christmas, Have Some Pumpkin Ice Cream

I've never been one to make Christmas lists, but I've been wanting an ice cream-making attachment for my KitchenAid stand mixer for about a year, so I did recently suggest that if Ben was running low on gift ideas, an ice cream maker under the tree would be most welcome.

Two weeks ago, while perusing CraigsList, I happened to find someone offering the attachment, brand new, for pretty cheap.  I couldn't resist the deal, so Christmas came early this year.

To celebrate the season, we made a batch of pumpkin ice cream from
Ben & Jerry's Homemade Ice Cream & Dessert Book.  All of the recipes begin with the sweet cream base (Vermont's finest ice cream makers offer three versions), then suggest ways to customize.  For this recipe, we added pureed pumpkin and a little bit of pumpkin pie spice.  It was really good.  Not as sweet as pumpkin pie, and not as rich as Goodberry's pumpkin custard (which is made with more eggs than ice cream), but very good and fun to make.

Next on our list to try is coffee.  Or a nice eggnog ice cream for the holidays.  Because frozen desserts aren't just for summertime.


Ben & Jerry's Pumpkin Ice Cream 
Makes 1 Quart

Whisk two eggs until light and fluffy, about two minutes.  Gradually whisk in 3/4 c. of granulated sugar until completely blended.  Add in 2 c. cream (heavy or whipping) and 1 c. milk.

Put about 1 c. of the milk mixture in a separate bowl and add 1 c. pureed pumpkin and 2 t. pumpkin pie spice.  Mix until blended, then whisk together pumpkin mixture and remaining milk mixture.  Transfer to ice cream maker and freeze according to manufacturer's instructions.


The food: Pumpkin ice cream
The verdict: It's the great pumpkin ice cream, Charlie Brown

Getting Fresh: Apple Cake

Raleigh is a lovely place, but it's not known for its apple orchards, so they truck them in from other places, like Michigan and Pennsylvania.  You know those Pace commercials where the cowboys have near-coronaries after they discover their salsa is made in New York City?  That's how I feel about the apples I get here.  I'm sure they're swell and all, but I like Maine apples and that's that.  Mom, if you're reading this, send me a peck or two, would you?

Maybe my apple bias is why I wasn't all that thrilled with my latest attempt in the kitchen, Fresh Apple Cake.

I can't blame the recipe source: the King Arthur blog.  Those bakers know what they are doing for sure.  I think it was probably me.  I used too small a pan.  I overbaked.  My apples weren't cut uniformly.  I substituted apple juice concentrate for the boiled cider.  And there just wasn't all the apple goodness I was hoping for.

That being said, I think I should give it another try.  Everyone seemed to have great success with it except for me.  Any suggestions on perking it up a little?

A Backup to Bakewells

While Bakewell biscuits will always be number one in my heart, there may come a day when a baker like me finds herself out of Bakewell Cream.  Or whipping up a batch of biscuits in the non-Bakewell-equipped kitchen of a friend or relative.  And in such a case, said baker should have a biscuit backup recipe.

My backup recipe of choice: angel biscuits.

As the name implies, angel biscuits are light and fluffy, and they get that way with yeast.  Be warned, the yeast needs a little time to work, so plan ahead.

I made these to go along with a soup we had last week, but they also make a swell breakfast.  I recommend a little peach butter.  Or regular butter.  That's good, too.

This recipe comes from an old issue of Cooking Light, submitted by reader Linda Turner in Springfield, Mo.  Linda, I salute you.  But I'm also sending you a tin of Bakewell Cream.  Watch your mailbox. 


Angel Biscuits

• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/2  cup  warm water (105° to 115°)
• 5  cups  all-purpose flour
• 1/4  cup  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 1/2  cup  vegetable shortening
• 2  cups  low-fat buttermilk
• Cooking spray
• 1 tablespoon melted butter
  

Dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Combine the dry ingredients (flour through salt) in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk; stir just until moist. Cover and chill 1 hour.

Preheat oven to 450 degrees.  Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Brush melted margarine over biscuit tops. Bake at 450° for 12 minutes or until golden.


The food: Angel biscuits
The verdict: Tell me, tell me the words to define the way I feel about something so fine

Roasted Potatoes with Garlic. And More Garlic. And Some Other Things.

I've posted about these potatoes before, but let me sing their praises one more time.  Easy.  Healthy.  Garlicky.  They are everything you've every wanted in a potato.  And then some.  These potatoes complete you.

If you're thinking about your Thanksgiving menu already (and I am) these might be a nice replacement for the mashed potatoes.  Thanksgiving purists, no hate mail, please.

(Also, see those chives in the picture?  I grew them!  Oh, and my peppers say hello.)


New Potatoes with Roasted Garlic Vinaigrette
From Cooking Light

• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 7 garlic cloves, unpeeled
• 3 pounds small red potatoes, quartered
• 3 tablespoons minced chives
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard 

Preheat oven to 400 degrees.  Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake for 1 hour and 10 minutes or until tender, stirring after 35 minutes.

When cool enough to handle (10 to 15 minutes) squeeze the pulp from the garlic cloves into a large bowl.  (Toss the garlic skins.)  Combine pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar and mustard in a large bowl.  Whisk, then add potatoes and toss to coat.

Serves eight.  Approximately 170 calories per serving.


The food: Mustardy, garlicky potatoes
The verdict: Garlic breath is a small price to pay for such deliciousness