Friday, August 13, 2010

Could-be-vegan Thumbprint Cookies

After my blueberry picking adventure in Roscoe, NY, I made jam. For some reason, one jar did not seal properly when I processed it, so I am trying to use it as soon as possible. I thought...jam tart? blueberry newtons? And then I came across this awesome recipe on Post Punk Kitchen and altered it so as to make it NOT vegan. haha. Here's what I did, and these cookies are rich, rockin, just the right amount of sweet, mm-mm-good.

3/4 c blanched sliced almonds
1/4 c pumpkin seeds
1 c rolled oats
3/4 c whole wheat flour
1/3 c softened butter
1/3 c maple syrup
1 t vanilla
1/4 t baking soda
pinch salt

Grind almonds and seeds in food processor. Add the rest of the ingredients and process until mixture turns to dough. Roll into what PPK calls "walnut-sized" balls and indent each one with your thumb. Fill indentations with a bit of jam. Bake on greased pans at 350 for 13 minutes.

Thursday, August 5, 2010

Small Batch Green Tea Ice Cream Experiment

So the week of Mr. Ripe's birthday, I tried to make mixed berry gelato. It was a bit too eggy for my liking (which I didn't think possible), and I was so impatient that I didn't wait for my custard to cool before putting it in the ice cream maker. Today, a day off from work, I decided I would try again. Do the right thing, you know what I mean?

I awoke mid-morning and began with my secret experimental ingredient: Agar-agar. I soaked 1/3 of a kanten bar in water and then I trekked to the corner store, bought a quart of Ronnybrook Creamline milk, and got started. At home, I poured 3 cups of milk into a medium saucepan and dropped in 2 green tea bags. I put the heat on low, whisking occasionally. While the milk heated, I got the rest ready. In a medium bowl, I separated an egg (which, I must say, was not an ordinary egg, but one of 12 farm-fresh eggs my friend Rebecca brought me from the Berkshires--sweet!). I dumped the white down the drain. I measured out 1/2 cup of sugar. When the milk was hot, I discarded the tea bags. I took my agar-agar and drained the water from it. I mixed the agar-agar into the egg yolk as well as 1/4 cup of the sugar. I tempered the egg mixture with about 1/4 cup of the hot milk, and whisked. I added the tempered egg mixture into the pot of milk, as well as the leftover sugar. I turned the heat to medium and whisk-whisk-whisked until the mixture came to a boil.

And then I poured it into a bowl and set it in the fridge for 5 hours to chill.
Later, I poured it into the ice cream maker.
It was blissful.
Fuck yeah.

Wednesday, August 4, 2010

Blueberry Cake

I receive the culinate newsletter and often browse and delete it. This morning, however, my eye was caught by something simple that I was immediately attracted to. Yogurt cake. I love yogurt. I love cake. I have an abundance of wild blueberries from last week's expedition to Roscoe, NY.
This cake is amazing. I baked it in a pyrex square dish, but you could also bake it in a regular circular cake pan. You could also make it into little sweet muffins, too, if you have a muffin tin. Fruit is optional, but a very nice addition to the tang and moistness lent by the yogurt.

I urge you to try this simple recipe:

2 c sifted whole wheat pastry flour
1 t baking powder
1/4 t baking soda
pinch salt
1 c sugar
1 c yogurt
2 eggs
1/2 T vanilla
1/4 c veg oil
1 c blueberries

Sift and mix dry ingredients in a large bowl. In a separate bowl, mix the remaining ingredients. Then add to the dry and mix until incorporated. Fold in blueberries. Pour into greased baking dish and bake for 50 minutes on 350.