Col Reads: recipe

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Saturday, January 18, 2014

Weekend Cooking: Cheese Shortbread

Here’s a simple, savory nibble. I made these for my book club’s annual tea, and they were a big hit. These are so much easier than gougéres, but hit that same cheesy note that goes perfectly with a glass of wine or Champagne. Even my 13-year-old fell in love with them, and asked me to put the last few in her lunch the next day.

Cheese Shortbread

(adapted from How to Cook Everything Vegetarian by Mark Bittman)

8 T cold butter
2 c grated Cheddar or other semi-hard cheese
1 ½ c all-purpose flour
1 egg, lightly beaten
½ t salt
½ t cayenne pepper
1 t Hungarian paprika
1 T dried dill

Preheat oven to 400 degrees. Put all ingredients in a food processor. Pulse until the mixture resembles coarse meal -- do not overprocess.

Form the dough into 1 inch balls (or you can wrap tightly in plastic and refrigerate until ready to bake). Place on a cookie sheet lined with parchment paper. Bake 10-12 minutes, until golden brown and puffy. Cool completely on a wire rack. Store in an air-tight container.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. Thanks to Beth Fish Reads for hosting!

Saturday, September 28, 2013

Weekend Cooking: Col’s Plum and Almond Bread

This must have been a banner year for plums. My daughter’s music teacher showed up with a bag. And there was a peck left in the break room with a “Please take some” sign. I love stone fruit, but I have to admit I don’t cook with plums very often. So I put the largesse to work in an infinitely malleable Mark Bittman recipe for Fruit and Nut Bread. And I have to admit the results were so good that I’d actually buy plums to make it again – so I thought I’d share.

Col’s Plum and Almond Bread

(adapted from How to Cook Everything Vegetarian by Mark Bittman)
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
4 Tbs. unsalted butter (plus more for the loaf pan)
1 ¼ cup skim milk
1 egg
1 tsp. vanilla
¼ tsp. almond extract
1 cup chopped plums
½ cup slivered almonds

1) Preheat the oven to 350 degrees. Put the dry ingredients in a food processor. Add the butter and pulse until it’s completely worked into the flour. Place the flour mixture in a large mixing bowl. (Don’t continue in the food processor, or the bread will be tough.)

2) Whisk together the milk, egg and extracts. Fold into the dry ingredients, but don’t over mix. Next fold in the plums and any juice that have accumulated. And then fold in the nuts. Pour the batter into a greased loaf pan and bake for 55-60 minutes. It’s done when skewer poked into the center comes out clean.

3) Cool in the pan for 5 minutes, then turn out onto a wire cooling rack. Try to keep the kids from slicing until it’s completely cool, but don’t count on it.

Saturday, August 24, 2013

Weekend Cooking: Green Beans to Quell the Inevitable Tomato Revolt

Sooner or later I know I'm going to hear it. “Just don’t make anything with tomatoes, please!”

At this point of the year, tomatoes, which were only five weeks ago the tantalizing taste of summer, have become something I can never quite believe they will turn into to when I’m craving them in the dead of winter. They’re boring. We’ve eaten them with salt, grilled them, tossed them, roasted them, stuffed them, layered them with mozzarella and basil, ratatouilled them, even canned 16 quarts of them! Inevitably, there comes a juncture in every summer where the girls get tomatoed out. And I have to think of something totally different to jump start their tired summer palates.

This year my inspiration to beat the Too-Many-Tomato Blues came in the form of some green beans, a couple of hot peppers and a fantastic bag of paprika that one of my students’ moms brought me from Hungary not too long ago. My original plan involved yogurt* – and I still think that would be an excellent (and let’s face it, lighter) choice. But seeing as my husband used the yogurt to make the chicken tenderloins, mayo became Plan B in my Eastern European green bean effort. I knew I had a winner on my hands when I asked my younger daughter to take a taste, and she went back for 4 green beans while she was supposed to be setting the table. After his taste, my husband actually told me to take a picture and write it down for the blog, which was a pretty big surprise. So on his recommendation, I’m sharing my totally inauthentic Hungarian green bean recipe – and there is not a tomato in sight!

Col’s Green Beans with Paprika Mayo

1 large onion, sliced
2 Hungarian wax peppers, seeded and cut in long slices
1 quart container fresh green beans
1 T grapeseed oil
3 T light mayo
1 t dried dill
1-2 t Hungarian paprika (hot or sweet, according to taste)
1 t sugar
Juice of half lemon
1 t cider vinegar
Salt and pepper to taste

1) Put the oil in a large, non-stick skillet on medium heat. Add the onions, peppers and green beans, stirring every few minutes to keep them from getting too dark on one side. After about 15-20 minutes, the onions will be dark, and the beans will be crisp tender.

2) While the beans are cooking, combine the rest of the ingredients together to make a thick sauce. When green beans are done, remove from heat for 1-2 minutes, then toss with paprika mayo, or simply serve the mayo on the side for dipping.

*If I had gone with the yogurt I probably wouldn't have needed all the acidity I did, so I'd taste before adding the lemon juice and vinegar.

Saturday, December 24, 2011

Weekend Cooking: A Christmas Carol Edition

There is little doubt that tonight I’ll be watching A Christmas Carol with my family. I prefer the 1951 Alistair Sim version, but I’ll watch pretty much any version that’s on. (I have never seen the Muppet version, but I’d probably sit through that one if it was the only game in town.) What I really like about A Christmas Carol is it’s simple expression of the possibilities of the holiday season. And unlike It’s a Wonderful Life, another Christmas movie with a loyal following in the “best Christmas movie ever” category, good old Ebeneezer Scrooge and company provide a heaping helping of humor to balance out the treacly sweetness of their message.

Knowing of my Scroogeophilia, my parents gave me a copy of A Christmas Carol Cookbook about 10 years ago. It’s a small book, illustrated with stills from the Reginald Owen 1938 version of the movie. The book, written by Sarah Key, Jennifer Newman Brazil and Vicki Wells, has recipes for a traditional Victorian Christmas, some inspired by characters and incidents from the book, such as Old Fezziwig’s Mead and Humbug Lemon Curd, which like Scrooge is “rich enough.” This year, putting together her cookie list, my youngest daughter included the Chocolate Hazelnut Cookies from the book – and they were so delicious they were gone before I could get a picture! Here’s the recipe, though, with a warm wish for a Merry Christmas, a Happy Hanukkah and a Happy New Year to all my blogging friends!

Col

Chocolate Hazelnut Cookies from A Christmas Carol Cookbook
1/3 cup cocoa powder
1 2/3 cup all purpose flour
½ cup chopped hazelnuts
Pinch salt
¼ cup sugar
1 cup cold butter, cut into ½ inch pats
1 large egg
1 teaspoon vanilla extract
1 ½ tablespoons cold water (but I added Frangelico instead, to keep with the hazelnut theme)

Place dry ingredients into a food processor and pulse to grind hazelnuts. Pulse to incorporate butter, egg, extract and water. Pulse just until dough forms (don’t overmix). Divide dough into two, scrape dough onto plastic wrap or wax paper and roll into two logs, and chill for at least 30 minutes. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Slice cookies into ¼-inch rounds, and bake about 10 minutes. Let set for about 5 minutes on the pan before removing to a wire rack to cool completely.

Saturday, September 3, 2011

Weekend Cooking: Pizza Sourdough Bread

If you love baking, you’ve probably already seen Farm Girl Fare – it’s a fantastic food blog. I love to poke around there for farmer’s market inspiration! It was Susan’s Fresh Tomato and Basil Sourdough that inspired one of my family’s favorites: Pizza Sourdough Bread. Sounds a little crazy, but a slice of this toasted with cream cheese is a heavenly breakfast. My younger daughter likes to use it for grilled tomato and provolone sandwiches!

Col’s Pizza Sourdough Bread

1 cup sourdough starter*
2 large heirloom tomatoes (no need to peel or remove the seeds)
1 tablespoon olive oil
1 tablespoon dried basil
2 tablespoons dried oregano
¼ teaspoon garlic powder
2 ounces shredded Romano cheese
About 2 ½ cups whole wheat flour
About 2 ½ cups bread flour
1 tablespoon salt

Combine the sourdough starter and tomatoes in the bowl of a standing mixer and let sit for a few minutes. With the mixer running, add the olive oil, then the spices and cheese.

Slowly work the flour into the dough, alternating ½ cup whole wheat and ½ cup bread flour, until you have a stiff dough (you many need more or less flour, so I’ve given you a ballpark figure). Knead 10 minutes. (I do this with the dough hook, but if you want to do it by hand, you have my undying respect!) At the end the tomatoes will be pulverized, but your bread will still have lovely red and green flecks.

Place the kneaded dough in an olive-oiled bowl after turning it over once to make sure the top is also covered with oil, cover with plastic wrap and a kitchen towel, and let rise until doubled in size. Then punch down, reknead for about 5 minutes, divide in two and place in two loaf pans. Let rise again until doubled, and score right before placing in a 350 degree F oven until the bread sounds hollow when tapped (about 45 minutes). Remove from loaf pans immediately, and let cool completely on a wire rack.

*You could also start with a sponge of ¾ cup warm water, ¾ cup flour and 1 teaspoon yeast. Let it start to bubble before adding tomatoes.

Sunday, August 21, 2011

Weekend Cooking: Kid-Friendly Pinto Bean and Tomatillo Tostadas

Moving toward a plant-based diet has been easier at some times than others. Home? Easy. Traveling? Hard. Breakfast? Easy. Dinner? Doable but labor intensive – it takes a lot a prep work and ingredients to make a vegan meal tasty enough for a family that enjoys meat. Summer? Easy. School year? That’s what I was worried about. So with September rolling around again, one of the things I wanted to do was come up with a few go-to, kid-friendly vegan meals that I could put together on a weeknight, once the activity-go-round starts up again in next month. Here’s the one my family likes best – and the leftovers make an awesome filling for a vegan wrap later in the week.

This does take about an hour to make, but if you have the beans already made (I always have pressure-cooked beans ready to go) or use canned, you can have this on the table in about an hour, with only about 10 minutes of hands-on time – perfect for helping with homework or supervising piano practice!

Pinto Bean and Tomatillo Tostadas

4 cups cooked pinto beans
1 batch Quick Tomatillo Salsa (recipe follows)
8 corn tortillas
Olive oil for brushing
Salt and cayenne pepper, to taste

Place both ingredients in a saucepan or small Dutch oven over medium heat and bring to a boil. Allow to cook on low heat for about an hour, until the liquid becomes a thick sauce. Don’t stir too enthusiastically or frequently, because the beans will get mushy, and that’s not what we’re going for!

Meanwhile, heat oven to 400 degrees F. Brush tortillas on both sides with olive oil using a pastry brush, and place on a baking tray (two if necessary). Bake for about 5 minutes (using a paring knife to deflate any steam bubbles in the tortillas) until just beginning to brown, then flip the tortillas and bake for another 5 minutes, or until tortillas are golden and crisp. (They do firm up a bit as they cool, so don’t worry if they’re not chip-like.) Remove from oven and salt lightly.

Serve with your family’s favorite tostada toppings: cilantro, tomatoes, lettuce, olives, pickled jalapeños are ours.

Quick Tomatillo Salsa

10 tomatillos, quartered
8-10 green onions, roughly chopped
4 cloves of garlic, roughly chopped
1 jalapeno pepper, seeded and chopped
½ cup fresh cilantro
¼ cup lime juice
2 T olive oil
2 t cumin
Salt and cayenne, to taste

Place all ingredients in a blender and puree until almost smooth. Taste and season. That’s it.

Sunday, March 13, 2011

Weekend Cooking: Dead-of-Winter Vegan Fruit Muffins

This “no-animal-fat-until-5-PM” experiment I’ve been working on has been really interesting. According to Livestrong calculations, I’ve suddenly increased my fiber intake by 50% – and my cholesterol is about 20% of what it used to be. That’s probably because I’ve been actively seeking out vegan recipes. Eating vegan takes some time though – lots of veggies to chop, extra runs to the natural food store for ingredients I wouldn’t have had in the house before – and I’ve been looking for things I can make ahead.

Oh, and to complicate matters more, it’s winter – not exactly the time for local produce here in PA. Environmental concerns prick at my conscience when gorging on luscious fruit that had to travel farther than Christopher Columbus to reach me! So after reading a million recipes, I’ve come up with one my kids love, totally vegan, using frozen fruit – which is largely domestic, and just as healthy as fresh, according to Mark Bittman! You can be eating these in under an hour!

Col’s Dead-of-Winter Vegan Fruit Muffins
1 cup sliced frozen peaches
1/2 cup frozen blueberries
2 cups all-purpose flour (healthier with 1/2 whole wheat, but not as yummy)
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp Kosher salt
1/4 tsp cinnamon
1/4 cup canola oil
4 oz unsweetened applesauce
3/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1/2 cup slivered almonds

Toss fruit with 2 tbsps flour. Mix dry ingredients together in a bowl. Mix together wet ingredient in a large measuring cup. Pour all at once into dry ingredients and mix until just combined. Fold in fruit. Use ice cream scoop to put batter into 18 muffin cups. Top with almonds, if desired. Bake in a 350 degree oven until brown, 25-35 minutes.

Enjoy!

Sunday, February 20, 2011

Weekend Cooking: Coconut Lentil Soup with Lemongrass

Here's a recipe I've been playing around with for awhile. The inspiration was in Anne Sheasby's wonderful The Ultimate Soup Bible. My family liked her original recipe, but we all agreed it didn't have enough "punch," somehow. Here is our version. The great thing about this recipe is that it goes from 0 to dinner in under an hour. In our house, it cooks while the homework is getting done!

Col’s Coconut Lentil Soup with Lemongrass

2 medium Yellow Onions, chopped
2 tbsp Canola Oil
1 Serrano Pepper or 2 Thai Chili Peppers, seeded and chopped
1 tbsp Ginger, freshly grated
3 Garlic Cloves, sliced
1 tsp Ground Cumin
1 tsp Ground Coriander Seed
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 cup Red Lentils*
14 oz can of Coconut Milk (regular, not light)
4 cups Vegetable Stock (homemade if possible; water will also work)
1 stick Lemongrass, bruised with a mallet (kids love this job)
3 tblsp Fresh Lime Juice (about 3 lime halves)
4 tblsp Scallions, chopped
1/4 cup Cilantro Leaves, chopped (if you hate cilantro, Thai basil would work)
Salt, to taste

Directions

Heat oil in dutch oven. Add onions, peppers, ginger and garlic to soften, not brown. Add dried spices to warm (1 minute), then add lentils. Add coconut milk, lemongrass and stock. Bring to a boil and cook about 45 minutes, until lentils totally break down. Remove lemongrass. Puree with a stick blender. Put back on heat, add lime juice, half scallions and half cilantro. Adjust seasonings. Salt to taste. Garnish individual bowls with remaining cilantro, scallions and lime slices.

*Red lentils are found in Indian and Middle Eastern groceries, and in well stocked supermarkets. You can't substitute brown lentils in this recipe, as they take far longer to cook.

Sunday, October 24, 2010

Col Cooks: Fig and Almond Bread

Reading The Map of Love made me realize I had no idea what Egyptian food was like. The book richly describes many aspects of life in a haremlek, but neglects to describe the food created in Egyptian kitchens in much detail. Maybe that’s because the author, Ahdaf Soueif, is herself Egyptian, and doesn’t think of the cuisine as exotic. But I kept thinking about being a new bride in a completely different culture, and I wondered what the aromas and flavors of an Egyptian home would be like, which resulted in a few hours of really fascinating Internet research (another thing I really like to do when I ought to be grading). The ingredients were wandering through my head when I realized I needed to make a dish for a party, and I came up with a quick bread that included the flavors of a traditional Egyptian dessert, fig and honey cakes.

Map of Love Fig and Almond Bread

2 c. flour
½ c. sugar
1 ½ t. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
4 T. butter
½ c. apple juice
¼ c. honey
½ t. almond extract
1 egg
8 figs (cut into about 8 pieces each)
½ c. toasted slivered almonds

1. Preheat oven to 350 F.
2. Mix dry ingredients in a food processor. Cut butter into the flour by pulsing, just until no chunks of butter can be seen. Place mixture in a mixing bowl.
3. Combine juice, honey, almond extract and egg. Stir into dry ingredients with a spatula, just until everything is moist. Fold in the figs and toasted almonds.
4. Pour batter into a 9 x 5 loaf pan. Bake for about an hour, turning the temperature down to 325 at 45 minutes (to keep the top from getting too dark), until a toothpick inserted into the middle comes out clean.
5. Cool on a wire rack for 15 minutes before removing from pan.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

Monday, October 4, 2010

Col Cooks: Tortilla Española

How do you make 7 eggs, an onion and a pound of potatoes into a light dinner? Or an upscale, vegetarian appetizer? Or a nifty, thrifty potluck takealong? All the same answer: make a tortilla. A couple of my friends asked for the recipe after I brought a tortilla to a friend's picnic, and posted a picture of said tortilla on my Facebook site. So here it is.

Basically, a tortilla is a fried potato omelette, the ultimate Spanish abuelita meal. It's easy enough to make, but it takes some patience and requires just a little bit of technique -that's why the ingredient list is short but the directions seem long. Once you master the basics, you'll be making it all the time, varying the recipe based on what you have floating around the fridge. And bonus, it's as good at room temperature as they are fresh out of the pan, so it's a perfect do-ahead company munch.

Tortilla Española

1/4 cup + 6 tablespoons olive oil

1 pound red potatoes, scrubbed but not peeled

1 large Spanish onion

7 large eggs

Salt & pepper

Parsley, if you want to go nuts and garnish

Slice the potatoes and onions very thinly (using a mandoline or the slicer attachment on your food processor is the way to go here, if you have the equipment).

Place 6 tablespoons oil into a saute pan that will just fit all the onions (they are going to reduce a bunch, so don't worry if it looks like too much for the pan at first). Saute slowly, on medium to low heat, until the onions are carmelized, about 20 minutes. (You will probably need to reduce the heat as the onions develop color -- you don't want to burn them.)

Meantime, place the 1/4 cup of oil into a large skillet, and heat to medium. Fry the potato slices in batches, until the edges are golden brown. (If some of them stick together, don't worry about it, but you don't want clumps of potatoes -- you want them to be cooked through, with the edges just crisping.) Remove the potatoes with a slotted spoon, and drain on paper towels. Continue until all the potatoes are fried.

Whisk the eggs well, so that the yolks are completely combined with the whites.

Combine carmelized onions, fried potatoes and egg mixture in a large mixing bowl. Add salt and pepper. Mix well, until the potatoes are competely coated in egg.

Reheat the skillet in which the potatoes were cooked -- if the bottom is not covered with oil, add a bit, and put over medium heat. Add the egg mixture, spreading out to create an even layer. Reduce the heat to low. Cook for about 5 minutes, partially covered with a large pot cover, until bottom is golden brown.

Now for the tricky part. Take a large, oiled, flat platter, place it over the top of the skillet, and QUICKLY flip the omelette onto the platter. Replace the skillet on the burner, and slide the omelette back into the pan, uncooked side down.

Cook on low until the bottom is cooked golden brown, about another 5 minutes. Loosen omelette and slide onto a serving platter. Let set for at least 5 minutes before cutting into wedges - but you can also let it cool completely. Garnish with a bit of parsley if you want to be fancy!

Friday, September 17, 2010

Col Cooks: Multigrain Sourdough Bread

I am in the middle of four good books at this point, which I admit is becoming a bit obsessive. So in my spare time I'm thinking about bread, which withstands a lot more book neglect than, say, children. Yes, homemade bread takes some time, but most of it is "hands off," waiting for me to finish the next chapter. This is the basic bread I make weekly for sandwiches. A thick slice toasted with goat cheese and a perfectly ripe tomato is my favorite breakfast.

1 cup sourdough starter*
1 cup warm milk
1/2 cup rolled oats
3 tablespoons honey
3 tablespoons neutral oil (like sunflower or safflower)
1 tablespoon salt
1/2 cup cornmeal
1 1/2 cup whole wheat flour
1 1/2 -2 1/2 cups white bread flour

1. Bring starter to room temperature in mixing bowl.
2. Soak rolled oats in milk for five minutes.
3. Add oat and milk mixture to the sourdough starter. Mix in honey, oil and salt.
4. Add cornmeal, then whole wheat flour, until incorporated completely. Then add bread flour 1/2 cup at a time until the dough is no longer sticky.
5. Knead until the dough is completely smooth (feels like an earlobe when pinched -- this takes about 5-7 minutes with the bread hook on my KitchenAid mixer).
6. Let rise in an oiled bowl until doubled (depending on the temperature and the starter, this can take several hours or even a day).
7. Punch down bread, reknead until smooth, and place the loaf in a bread pan. Let rise in the refrigerator (preferably overnight).
8. Bake in a 375 degree F oven for about an hour, until crust is golden brown and bread sounds hollow when rapped. Let cool 5 minutes in pan, then remove to a wire rack.

*The sourdough starter I use has been around for about a year at this point. I used the "Foolproof" Sourdough Starter recipe on Alaska.net's Sourdough page. It worked like a charm.

Wednesday, September 1, 2010

Col Cooks: Desperation Potluck Sesame Noodles

Perhaps some of you have a teenager. And perhaps that fabulous, beautiful, perfect child who you have loved and adored for almost nine months longer than he or she has been alive, has rattled you with a sentence something like this: "Mom, what did you make for the potluck?"

Potluck? "What potluck?" you ask slowly, your eyes narrowing, and your perfect child not seeming quite so perfect as just a few seconds ago.

"Oh, the band pot luck. I was supposed to bring a main dish. I thought I told you. But if you can't do it, no biggie. I'll just tell them you didn't have the time."

Fabulous, so now you are either the evil working mom who couldn't be bothered to send something in for the pot luck, or you come up with a main course within a half hour.

Friends, next time your perfect child presents this perfect pickle, here is your dish. Because if you cook much Asian food, you probably have most everything in the pantry already. It is not authentic, but it is delicious -- and it will get you off the hook in under 12 minutes*.

Col's Desperation Potluck Sesame Noodles**

1/3 cup light sesame oil

1/3 cup tamari soy sauce

4 T Chinese black vinegar (or any mild vinegar if you don't have it)

2 T brown sugar
2 T kosher salt

1 T chili oil

2 t ground ginger

3 cloves garlic, minced or pressed

juice of 1/2 lime

1 lb. spaghetti

12 basil leaves, shredded (optional)

2 T toasted sesame seeds (optional)

As in all emergencies, start by boiling water!

Whisk all ingredients to lime juice together in a large bowl. Meanwhile, boil spaghetti until al dente. Drain pasta and cool with cold water. Let drain. Toss pasta with sauce. Garnish with basil and sesame seeds, if desired. Packs perfectly in a 2.25 L plastic container.

*Once the water is boiling.
**The original inspiration for this dish was "Sesame Noodles with Asparagus Tips" from Debbie Madison's essential cookbook, Vegetarian Cooking for Everyone. I have tweaked it to our tastes and streamlined it so much that it's no longer the same thing, but I heartily recommend the original -- and the book -- as well!

Thursday, July 29, 2010

Col Cooks: Summer Peach Ice Cream

The other thing I do when I ought to be grading – or cleaning the house or folding the laundry or a million other things– is cook. Since I am still working on a review of Banana Yoshimoto’s hauntingly beautiful Asleep, I thought I’d share the recipe that sidetracked me when I should have been reviewing today!

Col’s Summer Peach Ice Cream
4 cups light cream
1 cup sugar
1 can sweetened condensed milk
1 can evaporated milk
5 ripe peaches, peeled and pulsed a few times in the food processor)
2 teaspoons good vanilla
½ teaspoon salt

Scald cream with sugar to dissolve. Remove from heat and add the rest of the ingredients. Cool the mixture in an ice bath (or refrigerate overnight). Freeze according to instructions on your ice cream maker until the consistency is that of soft serve ice cream, then transfer to another container and freeze for at least an hour.

I’m serving this with blueberry compote tonight to some friends who are heading out of town on sabbatical this year!

*Image from electronic-ash.com

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