StellaBites

Earl Grey Tea Ice Cream with Shortbread Cookies

Forgive the blurry picture. I was in a hurry because the ice cream just came out of the maker and it was still a little soft. I wanted to get a photo because I brought it with me to dinner with friends tonight and needed to freeze it a bit more before I left. I knew once it was served after dinner there would be no chance of photos!

Anyway, this ice cream is FANTASTIC! Granted it is full fat and includes eggs, but if you are looking for an amazing, creamy ice cream with just a hint of earl grey flavor, this is your ice cream. My friends said it tasted like vanilla with a pleasant earl grey aftertaste.

In one batch I crumbled the Walker's shortbread cookies and churned them right into the ice cream and in the second batch I opted to serve them on the side (like in the photo).  I will definitely be making this ice cream again, so better pictures to come.

Earl Grey Tea Ice Cream with Shortbread Cookies
1 1/2 to 2 c milk (see Note)
2 T of Earl Grey Tea or 6 teabags
1 1/2 c heavy cream
5 egg yolks
3/4 c sugar
3 T honey
6 Shortbread Cookies

In a heavy 2-quart saucepan over medium heat, warm the milk until bubbles form around the edges of the pan, about 5 minutes. Remove from the heat and stir in the loose tea or submerge the tea bags in the hot milk. Let cool to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.

Strain the milk through a fine-mesh sieve into a bowl or remove the tea bags from the milk, gently squeezing them to extract their liquid. In a heavy 2-quart saucepan, combine the tea-infused milk and 1 cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, sugar and the remaining 1⁄2 cup cream. Whisk until the sugar dissolves. Gradually whisk about 1⁄2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan and add the honey. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.

Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.  Add the shortbread in the last five minutes.  Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 2 days, before serving.

Makes about 1 quart.

Note: If using loose tea, you will need to use 2 cups milk; if using tea bags, use 1 ½ cups milk.

{Thanks to Lisa for helping me find the recipe!}

South Jersey's Farm to Fork Week | July 22-27, 2007

“Farm to Fork Week”

A Week-Long Celebration of Local Farming
with Special $30 Dinners in Many Local Restaurants
July 22nd thru July 27th

The South Jersey Independent Restaurant Association (commonly known as SJ Hot Chefs) presents “Farm to Fork Week”, a week long tribute to local farming, Sunday, July 22 through Friday, July 27.  Each restaurant will present a four course dinner at $30 per person featuring products from local New Jersey farmers.  Participating restaurants will present a unique four course menu, with each individual dish highlighting a specific local product.                

Farmers will be present at various restaurants throughout the week to educate diners on the benefits of using locally grown products and provide explanation on how these items are grown and harvested.  Both farmers and chefs are looking forward to a week that promises to be both delicious and educational.  “It’s a great way for our diners to get a feeling for what’s out there in Jersey,” explained Chef Michael O’Mara, executive chef and owner of MO Café in Voorhees.  “By buying local, we are able to use produce that was picked that day, which allows the restaurant to put out a superior final product.  One of the dishes we will be featuring is a Crispy Black New Jersey Sea Bass.  Almost everything on the plate comes from New Jersey.  It’s served with an heirloom tomato and avocado gazpacho, micro greens and sweet corn salad, topped with a blueberry foam.”  The “Farm to Fork Week” menu at MO Café will include locally harvested produce, fish, meat and dairy products. 

To see a list of participating restaurants, click here.

via SJHotChefs.org

4th of July

Butter Cupcakes with White Frosting (and red/white/blue decorations)

Mr. H and I are going to a picnic this afternoon. Hopefully the weather will hold out until the fireworks are over, but if not, we can always watch them on TV while snacking on these patriotic cupcakes I whipped up this morning!

Butter Cake
2 c all-purpose flour
1 T baking powder
1 t salt
1/2 c butter, softened
1 1/4 c sugar
2 eggs
3/4 c milk
1 t vanilla

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. Fill 2 greased and floured layer cake pans or a 13x9x2-inch baking pan or 24 papered cupcake tins with the batter.

Bake at 375° for 25 to 35 minutes, or until cake springs back when lightly touched near center.

White Frosting
1/2 c. milk
1/2 c. vegetable shortening (I used butter flavored)
1/2 c. sugar
2 tbsp. flour
2 tsp. vanilla

Make white sauce with flour, and milk. Cook until thick. Cool.
Cream sugar and shortening. Add to cooled white sauce and add vanilla.
Beat with mixer until fluffy.

Lemony Risotto with Fresh Asparagus & Parmesan

To serve eight as a side dish or 4 as a main course:

5-6 cups chicken or vegetable broth, seasoned with salt and pepper
1 bunch asparagus, tough ends discarded, tips separated from middles
¼ cup olive oil
1 cup onions, small diced
¼ cup white wine
2 cups arborio rice
2 tsp. lemon zest
¼ cup parmesan cheese, grated
2 tbsp. butter

Bring the chicken broth to a full boil. Boil the asparagus in small batches until tender. Drain and cool quickly in bowl of ice water, remove and reserve for risotto. Reserve chicken broth for cooking the risotto.

Heat heavy bottom, wide pot over medium high heat. Add olive oil and onions, cook for 1 minute or until softened and sweet smelling. Add the rice and cook for another minute to coat the rice with the oil and to heat. Add the wine, stirring until rice absorbs.

Reduce heat to medium and add the heated stock a half of a cup at a time while stirring with a wooden spoon. When rice has nearly absorbed liquid, add more. Continue for about 15-20 minutes until the rice is tender with just a hint of firmness at center.

Finish rice by stirring in the reserved asparagus, lemon zest, Parmesan cheese, and butter. Heat through and serve immediately.