Remember that mochi cake I made last week? Well, the reasons for making it were two-fold. First, I had been eyeballing that recipe ever since I got that book and, second, I’ve been planning to make this grilled pineapple upside down cake concoction for months now, and I required a cake or pound-cake-like substance to do it. Continue reading
Cherry season is in full swing and we take advantage of these few short weeks be packing our refrigerator full of cherries – both red and rainier. We generally eat them plain, enjoying the sweet, firm fruit as an after-dinner or mid-day snack. However, I wanted to get a little creative to see what else I could do with these guys.
Clafoutis is something that I have been meaning to make for awhile now, not quite understanding what it was. Is it cake? Custard? What does it taste like? Where does it come from? Continue reading
Apparently our local Starbucks has a new pastry in stock these days. I don’t know if it’s legit new or just “new to us” new, but it is called the Michigan Cherry Oat Bar… and it happens to be Mr. Eats’ new favorite thing these days. So, of course, he requested that I make a from-scratch version. When I told him that would be difficult to do having never tasted the sweet treat, one appeared at our home within days.
My love for Jenis Ice Creams is no secret around here.
I don’t let my inability to stop by their shop get in the way of my love. Aside from stuffing my face with ice cream and sharing their recipes on the blog,
I harrased a number of I ran an impassioned e-mail writing campaign to bring Jeni’s to my local grocery stores. Though it may or may not have had an effect on the fact that I can now stop at my local grocer and pick up a pint of Jeni’s whenever the urge strikes, I like to give myself at least a little credit.
if you annoy enough people if you chase your dreams and they really can come true!
My next goal is to get a local scoop shop! (Really guys, I will go in early and churn the ice cream just give me the storefront!)
I was so excited when I found out that my beloved Jeni’s was releasing another cookbook that even FH knew about the book’s release – and totally surprised me by ordering me a copy FOR NO REASON! Seriously, how often do boys not only a> notice something that you like, or b> get you something out of the blue, let alone DOING BOTH AT THE SAME TIME.
Note: It is entirely possible that the real FH may have been abducted by aliens – but I like this new one so I think I’ll keep him.
The only downfall of this amazing plan was that the book arrived mere days before we started our Whole 30 diet. Sooooo, no ice cream for us. As soon as the diet ended, though, I dove headfirst into the book and picked out any number of recipes that I decided I needed to make.
In the end I settled on Page 36 – Cream Biscuits with Peach Jam Ice Cream. I gathered my ingredients and got ready for a day of ice cream making… only to realize that my peaches mysteriously disappeared.
Does that ever happen to you? You go to the store and you know you purchased something but then as soon as you go to actually use it… it’s nowhere to be found? Happens to me all the time, guys. Seriously. ALL. THE. TIME.
I wasn’t going to let this hiccup derail me though, so what if I was missing one of the three main ingredients of making this ice cream? We are chefs, we improvise!
So improvise I did – with cherries. The other recipe I’m dying to make from this book is the White House Cherry Ice Cream, but it requires something called “cherry blossom extract” which is a bit outlandish for the home cook and I haven’t yet been able to justify the purchase… so I took the cherry swirl from that recipe and used it in place of the peach jam from my original recipe and – TADAA!
Cream biscuits with cherries and ice cream – but that’s a bit of a mouthful so let’s just call it “Cherries and cream biscuit ice cream.” I guess that’s a bit of a mouthful too.
The slight cherry syrup is bright and crisp and pairs perfectly with the sweet ice cream base and the not-too-sweet tender biscuits. Oh, and I made these into Popsicle molds because I couldn’t help myself.
They are amazing.
[ Note: THIS IS NOT A SPONSORED POST – Jeni’s Splendid Ice Creams has nothing to do with this post and doesn’t even know I exist – I just love them SO MUCH that I really think you should buy their books, check to see if they are at your local grocer, or even if you might be lucky enough to have one of their scoop shops nearby! ]
You can get their new book here: (It’s only $11.99 so you really have no excuse not to buy it)
or pick up a copy of their original book (it’s only $9.99 right now, guys!)
- 1 1/4 cups heavy cream
- 2 tablespoons cornstarch
- 3 ounces cream cheese, softened
- 1/4 teaspoon sea salt
- 2/3 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 cups buttermilk
- 1/2 cup sweet cream shortcakes (recipe below)
- 1/4 cup cherry swirl (recipe below)
- 1 1/2 cups self-rising flour (or add 1 1/2 teaspoons baking powder + 1/4 teaspoon salt to 1 cup all-purpose flour and whisk well to combine)
- 2 tablespoons unsalted butter, chilled
- 1 tablespoon granulated sugar (optional)
- 1 1/3 cups heavy cream
- 1 cup pitted cherries (I used frozen)
- 1/4 cup dried cherries
- 3/4 cup granulated sugar
- 1/3 cup water
- Fill a large bowl with ice water and set aside (this will be your ice bath)
- In a small bowl or ramekin, mix 1/4 cup of heavy cream with the cornstarch and set aside.
- In a medium mixing bowl, whisk cream cheese and salt together until smooth.
- In a large saucepan over medium-high heat, cook the remaining cream with the sugar and corn syrup until it comes to a boil.
- Boil the mixture for 4 minutes and remove from heat to whisk in the cornstarch mixture. Return the saucepan to heat and cook, stirring, until slightly thickened (about 20 seconds).
- Gradually whisk the cream mixture into the cream cheese until smooth, then stir in the buttermilk.
- Pour mixture into a 1-gallon ziploc bag and submerge in ice bath about 30 minutes.
- Transfer the ice cream base to the refrigerator until you are ready to churn your ice cream.
- Preheat oven to 450F and line a 8 inch baking pan with parchment.
- Pulse flour, sugar, and butter in a food processor until the butter is in pea-sized pieces. Add cream and pulse just unti lthe dough comes togehter.
- Turn the dough out onto a lightly floured surface and press it together.
- Fold the dough over itself, gently kneading, few times until it is no longer clumpy. Spread/press dough into the prepared pan and bake for about 20 minutes until golden brown on top.
- Allow to cool completely, then crumble shortcake until you have 1/2 cup of biscuit crumbles. Set aside.
- You will have a lot of shortcake left over. (What a problem to have!) I cut mine into individual servings and wrapped them and put them in the freezer for when the urge for shortcake strikes.
- Combine cherries, sugar, and water in a saucepan over medium-high heat and bring to a boil. Boil about 5 minutes until sugar is dissolved, stirring frequently.
- Remove cherries from heat and allow to cool to room temperature.
- You have the option to drain and/or puree the strawberries, I left my sauce as-is and just didn't add all of the liquid when mixing the cherries into the ice cream.
- When ready to churn, pour ice cream base into frozen canister and spin until thick and creamy.
- Layer into ice pop molds (ice cream, cherries, biscuits, repeat) starting and ending with the ice cream. Leave 1/4-inch gap at the top of the ice cream molds (it will expand when it freezes). Top with lid and insert popsicle sticks - freeze until completely solid.
- You will have extra of everything - I layered my extra into a smaller storage container and had scoopable ice cream as well (hooray!)
- To remove mine, I wrapped whatever popsicle I was removing with a damp warm towel and wiggled until the popsicle came free.
- Layer ice cream into storage container, layering with biscuits and cherries. Press parchment paper onto the top and cover with lid. Place in freezer and freeze until firm.
*You will have extra of everything - I layered my extra into a smaller storage container and had scoopable ice cream as well (hooray!)
*To remove my popsfrom their molds, I wrapped whatever popsicle I was removing with a damp warm towel and wiggled until the popsicle came free.
This is “American” biscotti, not as hard and tooth-breaking as their Italian counterparts. The salty pistachio pairs well with the sweet, fruity cherry. You could add whatever mixins you like, but I think they’d still have been great left plain.
Make sure you don’t use the pistachio “kernels” though, their flavor is too overpowering for these. Unfortunately, it’s what I accidentally grabbed at the store so that’s what I used. I had to just imagine how much more delicious they’d have been if I’d used proper pistachios. 🙂
Cherry Pistachio Biscotti
[ Printable Recipe ]
- ½ cup chopped pistachios
- ½ cup sweet or sour dried cherries
- 6 tablespoons (3/4 stick) unsalted butter
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups unbleached all-purpose flour
Preheat the oven to 350°F. Lightly grease (or line with parchment) a large (18 x 13-inch) baking sheet.
In a medium bowl, whisk salt, baking powder, salt, and flour. Set aside. In a medium-sized bowl, beat the butter and sugar until fluffy. Beat in the eggs and vanilla, don’t stress if your mixture looks a little curdled. Lower the mixer speed, add the flour, and mix until smooth. The dough will still be soft and sticky. Stir in the pistachios and cherries.
Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.
Bake the dough for 25 minutes. Remove it from the oven and let cool until you can handle it (5 minutes, or up to 20 minutes). Lightly but thoroughly spritz the log five minutes before cutting, making sure to cover the sides as well as the top. This will soften the crust a bit to make slicing the biscotti easier. While you wait, reduce the oven to 325°F.
Cut the biscotti into 1/4- to 3/4-inch slices. Without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic. When you’re slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.