A Vanilla Father's Day

Happy Monday everyone! I hope your day is sunny and exciting. Yesterday I was fortunate enough to be with my dad on Father's Day. Of course I wanted to bake him something for this special event, but he only requested 2 things - pancakes and vanilla bean ice cream. My dad is a vanilla guy (guess who I got it from?) so we stayed traditional with this recipe, but adding the twist of low fat. Since I forgot my own recipe at home, I found a great replacement. With no further adieu, here's the result:

Vanilla Bean Ice Cream
Adapted from Gourmet, September 1998

Ingredients

• 2 vanilla beans
• 3 cups heavy cream (I used fat free half and half)
• 1 cup whole milk (I used non fat)
• 1 1/2 cups sugar
• 3 large eggs

Directions

1. With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat. (I let it steep for about 30 minutes here, lid on!)
2. In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) 
3. Pour custard through a sieve into a clean bowl and cool. **My bowl sat in a larger bowl filled with ice water. This stops the custard base from cooking.
4. Chill custard until cold, up to 1 day.
5. Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Happy baking!

Father's Day is Knocking on the Door!

Hi everyone! I'm baaaaack! Today let's get right down to business and discuss Father's Day ideas. I've got a few very different recipes for the dad who not only deserves a world of appreciation, but also considers himself to be quite the foodie. Enjoy!

For an extravagant brunch...
White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup
Bobby Flay

Ingredients

• 6 large eggs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk
• 1/4 cup heavy cream
• 1/4 cup white peach puree
• 1 teaspoon pure vanilla extract
• 4 slices day old brioche, sliced 1/2-inch thick
• 4 tablespoons unsalted butter
• 4 tablespoons vegetable oil

White Peach-Pecan Maple Syrup

• 1 cup pure maple syrup
• 4 ripe white peaches, peeled, pitted and cut into 1/8ths
• 1/4 cup coarsely chopped toasted pecans
• 1/2 cup bourbon, optional

• Mint sprigs, for garnish

Directions

1. Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig.

White Peach-Pecan Maple Syrup:

1. Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.

Classic with a twist...

Cinnamon Cake with Chile-Chocolate Buttercream

Lisa Ritter, Food & Wine

Ingredients

Cake:

• 1 1/2 sticks (6 ounces) unsalted butter, softened, plus more for buttering the paper
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream

Frosting:

• 5 sticks unsalted butter, softened
• 1 pound confectioners' sugar, sifted
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ancho chile powder
• 1/2 teaspoon cayenne pepper
• 5 ounces bittersweet chocolate, melted and cooled
• 5 ounces white chocolate, melted and cooled

Directions

1. Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
2. In a medium bowl, whisk the 1 1/2 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon and salt. In a standing mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
3. Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
4. In a standing mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the confectioners' sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.
5. Place one cake layer on a plate and spread with 1 cup of the frosting. Top with the second cake layer and spread the remaining frosting over the top and sides. Refrigerate the cake for at least 30 minutes. Bring to room temperature before serving.

MAKE AHEAD The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.

For the pie lover...

Classic Sour Cherry Pie with Lattice Crust

Lori Longbotham, Bon Appetit

Ingredients

Crust:

• 2 1/2 cups unbleached all purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons (or more) ice water

Filling:

• 1 cup plus 1 tablespoon sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
• 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
• 1/2 teaspoon vanilla extract
• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon (about) milk

• Vanilla ice cream

Directions

Crust:

1. Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. 

DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Filling:

1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Happy baking!

Going on vacation...

Hello everyone! I'll be away until Wednesday! I'm going down to Charleston for some rest and relaxation with my sister. Have a great weekend; see you then!

Do You Know the Best Desserts in the U.S?

Hello my readers! I'm sorry I didn't post last night...I couldn't find my inspiration! Today I've got a quick post for you...there have been many reports on the best desserts or most well-known desserts in the U.S. Here are a few of the big lists that tell it like it is!

Lonely Planet

Food & Wine (one of my favs!)

National Geographic?!

Bon Appetit's Coffee Shop Dessert List


Get inspired! Happy baking!

Italy Meets California in a Unique Pesto

Hello everyone! I'm bringing you my Tuesday savory dish tonight. Last night I made a dish from one of my Food Network favs - Giada De Laurentiis! I've learned to love her cross between Italian classics and light California flair. This recipe is fun because it takes a pasta staple (pesto) and transforms it with greens. This is also a great way to sneak in some greens for those picky eaters (not just the kids!). Enjoy!

Fusilli with Pea Pesto and Smoked Mozzarella
Giada De Laurentiis

Ingredients
Pasta:

• Kosher salt
• 1 pound fusilli pasta
• 1/2 cup grated Parmesan

Pesto:

• 1 tablespoon plus 1/2 cup extra-virgin olive oil
• 1 large shallot, chopped
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry white wine, such as pinot grigio
• 2 1/2 cups frozen peas, thawed
• 4 ounces smoked mozzarella, rind removed, grated (1 cup)
• 1 packed cup baby spinach leaves
• 1/2 cup grated Parmesan
• 2 teaspoons fresh lemon juice, from 1/2 a large lemon
• Zest of 1 large lemon
• 1/2 cup slivered almonds, toasted, coarsely chopped

Directions

1. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the drained pasta in a large bowl. Add the cheese and toss until coated.
2. For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the shallots, 1/2 teaspoon salt and the pepper. Cook until softened, about 2 minutes. Add the wine and cook for 2 minutes. Remove the pan from the heat and cool slightly.
3. In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture. Blend until smooth, but still slightly chunky. **The recipe forgets to mention what to do with the extra 1/2 cup of olive oil. To make this more of a classic style pesto, I slowly added it to the pesto mixture, with the food processor running. I kept going until the pesto was just blended.
4. Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce. Sprinkle with the toasted almonds and serve.

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Strawberries in Their Springtime Glory!

Happy Monday eve my faithful readers. Today I'm bring you strawberries in many forms. They are one of my favorite springtime foods (because they remind me that summer is coming!), most dinner guests enjoy them, and they are almost always kid-friendly (minus those with allergies!). So I hope you enjoy the plethora of strawberry love.

Fresh Strawberry Meringue Cake
Southern Living, April 2012

Ingredients

• 1 cup chopped pecans
• Parchment paper
• Masking tape
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups sugar, divided
• 7 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2 (8-oz.) containers mascarpone cheese
• 2 teaspoons vanilla extract
• 3 cups whipping cream
• 4 1/2 cups sliced fresh strawberries
• Halved fresh strawberries

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

Strawberry Ice Cream

Saveur

Ingredients

• 1 1⁄2 cups whole milk
• 2 eggs
• 2 egg yolks
• 3⁄4 cup plus 1⁄3 cup sugar
• 1 1⁄4 cup heavy cream
• 1 pint fresh strawberries, hulled and thinly sliced
• Juice of 1⁄2 lemon

Directions

1.  Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold.
4. Combine strawberries, 1/3 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.
5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.

Strawberry-Buttermilk Donuts

Waylynn Lucas, Fonuts

Ingredients

• 1 ¼ cups (5 oz.) all-purpose flour, sifted
• ¾ cup sugar
• ½ tsp. baking soda
• ½ tsp. kosher salt
• ⅔ cup canola oil, plus more for greasing
• ½ cup buttermilk
• 1 egg
• ½ tsp. white vinegar
• ½ tsp. vanilla extract
• ½ cup finely chopped strawberries
• 2 cups confectioners' sugar

Directions

1. Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, vinegar, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13–15 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.
2. Whisk remaining strawberries, confectioners' sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.

Happy baking!

Vegetarian's Dream Sandwich!

Good morning my lovely readers! Today I'm bringing you another delicious savory recipe from my repertoire. Last night I made my favorite filling sandwich, which includes eggplant, beets, kalamata olives, and a variety of herbs - so yummy! In this recipe, the author uses pickled beets. I like to substitute those for roasted golden beets...it's quite healthy and extremely tasty! Enjoy!

Roasted Eggplant and Pickled Beet Sandwiches
Saltie, Brooklyn, NY

Ingredients

Roasted Eggplant and Garlic Mayo

• 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds)
• 1/4 cup olive oil
• 1/4 teaspoon smoked paprika
• Kosher salt, ground pepper
• 1 garlic clove, finely grated
• 1/2 cup mayonnaise
• 2 teaspoons Sherry vinegar

Beet Salad and Assembly

• 4 scallions, thinly sliced
• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
• 1/2 cup chopped pickled beets
• 1/4 cup chopped pitted oil-cured olives
• 2 tablespoons drained capers
• 1 tablespoon olive oil
• 4 6x4-inch pieces focaccia, split
• 6 ounces feta, thinly sliced or crumbled

Directions

On a wheat peasant bread instead of foccacia

Roasted Eggplant and Garlic Mayo

1. Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

Beet Salad and Assembly

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.