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Posts Tagged ‘heavy cream’

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The first day of the new year always makes you want to do good and eat well (as in healthy). I can only guess how many new years resolutions has been set with a healthy living and eating in mind.

We tried to start it somewhat good already on new years eve. We had planned on doing a traditional seafood fondue but we changed our minds at the very last minute. The food itself was the same, it was just the preparation that was altered. We decided to do a BBQ!

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It is freezing cold in New York right now. We are breaking temperature records. It has not been this cold in over 100 years. We are down to -12-13C/8F. A perfect weather for a BBQ!

 

Our new years meal always consists of some kind of shellfish. Most likely lobster. After all, I am married to a man who has black belt in eating lobsters. I didn’t feel like messing down the kitchen too much with steaming lobsters and cooking shrimp, so we took the somewhat radical decision to face the cold and throw the food on the BBQ instead. After being equipped with a flashlight, BBQ tools and the food, we headed out. It took a while to even get the grill started. It was almost calling out to us saying “I am hibernating, stop bothering me!”  But after being a little persistent, we got the whole thing going. Fantastic! I can say with a 100% certainty that we were the only ones BBQ’ing this new years eve.

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Our dessert  was a simple mixture of a Swiss Meringue and a Banana Split. The year is after all meant to go out with a bang!

To make it extra delicious I baked some brownies and topped them with walnuts.

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Swiss Meringue / Banana Split bowl.

Please note that you just need a few or a handful of each ingredient per person. After all, it is supposed to fit in the glass or bowl you choose.

Small meringues

Your favorite ice cream

Whipped heavy cream

Berries

Chocolate/Fudge sauce

I also used brownie bits

A few mint leaves.

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Just layer it all in a wide glass or bowl. Top with the chocolate/fudge sauce. Final touch is a little bit of fresh mint leaves.

Enjoy!

 

Happy New Year!!!!

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Homemade Mojito Ice cream… Now doesn’t that sound like a summer nights dream???

Since I love both Mojito’s and Ice cream I figured one should be able to combine the two. We got ourselves an Ice cream maker not so long ago. I am now ready to have the freezer full of healthier versions of my favorite Häagen-Dazs… I am trying to come up with some healthy alternatives. But one needs to also do some “real” Ice cream. For god sake, you can’t have an Ice cream maker and only do frozen yoghurt!! That would be a crime. So let the try-outs begin. One of my favorites right now is a Mojito ice cream. It is made from a custard base. Oh my, it is so fantastic. The first time I made it, it ended up a little too sweet in my taste, but I was the only one that thought so. Family & friends has loved all versions. No complaints of it being too sweet.

It is such an easy task to make Ice cream with this handy little machine. Gone are the days I made it by hand. I used to use the attachment to my Kitchen Aid, but it always gave me problems. It never really worked well, so I did it by hand. Now I finally don’t have to. It is so nice.

You can make so many versions of Ice cream. I think it is great to just experiment. First you need to just master the basics. Make a plain vanilla Ice cream, use a custard base. It is creamy, smooth and silky. From there you can start building up your repertoire. Use simple syrups, fruits, berries, herbs….or whatever your favorite taste is. I am thinking the wilder the better. It is easy to make “cocktail” Ice cream versions. Since many drinks are based on simple syrups, you can just transfer that into an Ice cream, you can even add alcohol if you want. If you do, just be careful and don’t add it until the last few seconds in the machine. The alcohol can prevent the Ice cream from freezing up.

Just note that you must make sure to have a day or two before the ice-cream is being served since the custard must chill down a 100%. I also prefer to have it sit in the freezer over night.

So make some Ice cream!!! Summer is closing in.

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Homemade Mojito Ice-cream.

Makes about 6 cups.

2 c. Heavy cream (whipping cream).

2 c. whole milk.

1/2 c.  granulated sugar.

5 egg yolks from large eggs.

1/2 c. Simple syrup made of mint and lime. (Use 1 bunch of fresh mint and 1-2 limes, the juice and some grated zest as well. Boil down with 1/2 c. of water & 1/2 c. of granulated sugar. Let come to a boil. Make sure the sugar dissolves. Cool in the fridge for a few hours. Strain).

1 tsp. finely grated lime zest

1-2 tbsp. of good rum (optional, to add the last few seconds of mixing the ice-cream).

Pinch of salt.

(If you would like to make a vanilla ice-cream, add 1 1/2 tsp. vanilla extract 1 vanilla bean, halved & seeds scraped off. Cooked in the milk/cream mixture. Just remove the vanilla bean when finished cooking. Obviously you don’t use the lime and mint for the vanilla version)

Directions;

Pour the milk, cream and half of the sugar into a pot. Let come to a boil on medium low heat. Meanwhile, mix the egg yolks and the rest of the sugar until nice, light and fluffy.

You now need to “temper” the eggs. Take 1/3 of the hot milk/cream. Pour, little by little while whisking well, into the egg & sugar mixture. When done pour this tempered egg mixture back into the pot. Use a wooden spoon, stir constantly on low heat until it thickens. Make sure it isn’t too hot or the eggs will curdle. When the mixture covers the back of the spoon and you can drag your finger across the spoon and the mixture doesn’t close back in over spoon, it is done. It will take about 5-6 minutes.

If you are making vanilla ice-cream, you need to now remove the vanilla bean. Pour the custard into a container with air tight lid.

Sometimes when making ice-cream you might end up with lot’s of ice crystals. The trick to avoid that is to cool down the custard really fast. I use an ice bath (a large bowl with water and ice that I put my container of finished ice-cream custard into).

You need to refrigerate the custard for at least 2 hours. The best would be to let it sit in the fridge over night.

When cooled down totally, add to the ice-cream machine. Make sure it is turned on before you start pouring in the mixture into the frozen freezer bowl. After 5 minutes or so of churning the ice-cream, start adding the simple syrup. Little by little. Make sure to taste so that it isn’t too over powering. Let churn for about 20-25 minutes in total. At the very end, add the finely grated lime zest and the alcohol (optional). If you like a little softer version of ice-cream, serve directly. I prefer to make mine ahead of time and add it to an airtight container and put it in the freezer for a few hours or even over night.

Decorate with a couple of leaves of mint.

Enjoy!!!!

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This is another one of my very old “go to” recipes.

I have cravings for it ever so often. Pork tenderloin is a very common cut of meat at home. There are so many things you can cook with it. Since it is almost or even as lean as chicken breast it is a great choice of meat.

When I cook Pork tenderloin, I often starts with searing it whole or cut in medallions and then I layer any kind of sauce or sides to it. This version of cooking the tenderloin is very tasty and it is a great comfort food. You can make it less heavy by using half & half (12% fat compared to heavy cream that is 35-38% fat) or a cooking cream. It’s all relative as they say.

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Pork Tenderloin in a Mustard Basil sauce.

Serves 4-6.

2 Pork tenderloins.

1 zucchini (finely sliced).

1/2 leek (finely sliced).

1/2 – 1 red pepper (sliced).

3-4 tbsp. Dijon mustard.

2/3 -1 c. heavy cream (You can also a use leaner alternative or Creme Fraiche).

2-3 tbsp. dried basil. (If you use fresh basil add a little but more).

Hot sauce to taste (optional).

Pepper to taste.

Directions;

Trim the pork tenderloin (make sure you take the “silver skin” off  – “Silver skin” is the tough membrane covering the top of a pork loin). Cut into 2/3″ medallions. Quickly fry/sear on both sides until golden brown. Remove the meat from the pan. Add the leek, zucchini and red peppers into the pan (let all the bits and pieces from frying the meat stay in the pan). Fry for a few minutes. Add the Dijon mustard (in portions so that you can control the taste). Let fry together for about a minute while stirring well. Add the heavy cream & the meat. Lower the heat and let simmer for about 5-8 minutes. Add the herbs and the hot sauce (optional). Pepper to taste. Serve it with a good tasting rice ( I love Basmati rice or red Korean rice for this) or even some mashed potatoes.

Enjoy!

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You know how you sometimes would like to make a pretty and impressive dessert but don’t really feel like putting in the time???

Well, look no further. Here is a super easy and a really beautiful dessert that would impress everybody.

Always try to keep some puff pastry in the freezer. It has saved me many times.

If my guests would give me some warning, I defrost it over night in the fridge. If no warning, you can defrost it in the micro wave. Just be careful not do defrost too much so that the puff pastry looses it’s flakiness.

Either you use that every so handy cookie cutter, a regular pastry cutter or why not just a knife, to cut out a preferred shape.

Put your cut out shapes onto a cookie sheet. Parchment paper or silk mat.  I love using the silicone silk mats. They are perfect for almost all baking. Things do not stick and they are easy to clean (bonus round right there).

You can make this any time a year. It works for summer just as well as for Christmas, Thanksgiving or any other occasion.

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Puff Pastry Berry delicious.

1 package of frozen puff pastry.

1 egg.

Powdered (confectioners’) sugar.

Heavy cream/whipping cream.

Fresh Berries. I used blueberries and raspberries.

Jam. I used a Blueberry jam.

Sprigs of mint for decoration.

Directions;

Unfold the puff pastry. Cut out any desired she and put them onto a lined cookie sheet.

Brush lightly with an egg wash (wished egg).

Bake in the oven at 400-450 degrees for about 8-10 minutes or until golden brown.

Let cool on a rack.

Whip the heavy cream and mix it with a great tasting jam.

When the puff pastry shapes has cooled down, cut them length wise in half. Fill it with the whip cream jam.

Place them on a serving dish. Place berries all around. Sprinkle with powdered sugar.

That is actually it super easy. 

Enjoy!!!

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Happy Fathers day!!!!

In the US and many other places Father’s day is celebrated today.

I know some fathers that has a few complaints about this day. “People don’t care about us fathers. Shouldn’t it be just as important as Mother’s day? All the mothers in the world get a whole day of fun-filled parties while we get (in best cases) a card, a tie and pat on the back.”

Bohoo, I must say…. Poooor all you fathers. But I do agree, Mother’s day is more of a celebration. Father’s day doesn’t get the same attention.

So, I would like to make this day a real celebration with my favorite cake, the “famous” Swedish Strawberry Cake!! And why not throw in some flowers on top of that??

I was trying to remember if we ever celebrated this day at home. I am a little ashamed to tell you, I can’t even remember!! So I guess the answer is NO. No celebration really. Perhaps just a “Happy father’s day, dad!” was all my dad got. I hope this post will make up for it. At least a little bit.

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Swedish Strawberry Cake.

(Note that you could just as well use a regular sponge cake or angel cake for this Strawberry cake.)

4 eggs.

3/4 c. of sugar.

1/3 c. flour.

1/3 c. potato flour. (Can be bought in better assorted grocery stores.)

1 1/2 tsp. baking powder.

Filling;

3/4 c. whipped heavy cream.

Berries or fruits. Any kind and any combination. I usually use one or two mashed ripe bananas mixed with strawberries, blueberries or raspberries. You could also use canned mandarins mixed with seedless grapes. If you don’t have more berries that what you are going to top the cake with,  just use any kind of jam mixed with the whipped cream.

For decoration;

1 c. whipped heavy cream.

Strawberries or another berry that would look on top of the cake.

Shredded dark chocolate (optional.)

Kiwi fruits, sliced (optional.)

Directions;

Butter and flour a baking pan. Aprx. 10″ in diameter.

Whip the eggs and sugar together until very light. Mix flour, potato flour and baking powder together and mix into the egg & sugar mixture.

Pour the batter into the buttered and floured pan.

Bake in an 350 degree oven for about 40 minutes.Place the pan in the lower or center part of the oven. Please make sure to check after 30 minutes. Some ovens bake faster than others.

When ready, take it out from the pan and let cool.

Cut into three layers. If you have a hard time doing this it is ok to do only two layers, but three would be the best. 

Whip the heavy cream. Set aside about half of it for the decorating.

Put one layer of heavy cream on 2 of the layers. Top with mashed bananas and/or berries. Add the cake layers on top of each other. Add the “lid” top layer of the cake. Cover with the rest of the whipped heavy cream. Be sure to cover sides as well. Just place the berries or whatever it is you are decorating the cake with on top and all around sides if desired.

This cake is great to make a few hours ahead of time. This makes the inside a little bit more juicy.

I would say, this cake is the most common cake at home.

We serve it for any occasion.

I hope you will enjoy it.

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I have many strawberry & wild strawberry plants in my garden. It is a “must” to at least have a few plants. I grew up with this and could not even imagine there not being any strawberries to pick.

My dad and I call each other and talk about our strawberries. My dad actually called yesterday and told me he just picked the first ones for the year. Yum.

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Happy Father’s day!!!!

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