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
jam

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.