Grapefruit Creamsicle

abundance of winter citrus + hankering to eat a pint of vanilla ice cream = grapefruit creamsicle 

I know, I know. Just the other day I was sad about the lack of winter, but you have to embrace the present (Especially when the present is telling you that it's okay to eat ice cream). This grapefruit sorbet and vanilla ice cream combo is both refreshing and comforting. Any fruit would work well for the sorbet, but I just love grapefruit this time of year. The two treats can be saddled in a large bread pan, or in little ramekins for individual portions. 

This is not your traditional bowl of ice cream, but it could very well become a tradition.

*Note: You will need an ice cream maker for the sorbet, but I simply used store bought ice cream for the vanilla.

Grapefruit Creamsicle

Bon Appétit

yields two quarts

Ingredients:
1 quart store-bought vanilla ice cream, softened
3/4 cup sugar
1 tablespoon finely grated grapefruit zest
1 1/2 cups fresh grapefruit juice (about 4 grapefruits)

Directions:
Scoop ice cream into an 8x4x2 1/2" loaf pan; pack ice cream along one long side to fill half of pan. Cover and freeze until firm, at least 1 hour.

Meanwhile, bring sugar and 3/4 cup water to a boil in a small pot, stirring to dissolve sugar. Remove from heat. Let sit for 10 minutes. Stir in grapefruit juice. Cover and chill grapefruit mixture until cold, about 1 hour.

Process grapefruit mixture in an ice cream maker according to manufacturer's instructions. Pour sorbet into empty side of pan alongside ice cream. Cover and freeze until firm, about 2 hours.

To serve, spoon across ice cream and sorbet to form swirled scoops.

Enjoy.

Blackberry Pear Upside-Down Cake

Apparently, there is a second blackberry season that nobody ever told me about, because they are practically giving away blackberries for free at the grocery stores around here. This is good news for you and me - more blackberry recipes!

My mom often makes this cake with raspberries, so I thought I'd give it a go with blackberries and pears. The result is winning. I left this pretty little thing out on the counter and my roommates ate almost all of it within 24 hours. This cake can be made with any fruit, but this combination won't let you (upside) down. Bon Appétit! 

          

Blackberry Pear Upside-Down Cake

adapted from Gourmet

yields one 8 inch cake

Ingredients:

1 1/2 cups fresh blackberries

3 pears, sliced lengthwise

1/2 cup + 1 1/2 tablespoons sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 cup well-shaken buttermilk

Directions:

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange pears, and then blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg, vanilla, and cinnamon and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake. 

Enjoy.

Lemon, Rosemary, and Sea Salt Focaccia (Tiddly Pom)

Today it's sunny with a high of 72°F and a 20% chance (I'm a meteorologist now, look at that!) of a single cloud floating across the horizon. It's lovely. Yet... I can't help but feel a little empty inside. I miss winter.

When I was home in Maryland over Christmas it flurried. Once. I hurriedly rushed outside to capture this mythical and magical white stuff (Tucson legend has it that this is called "snow") falling from the sky with my camera. I was only wearing a t-shirt, but I didn't care. This moment was special, and becoming increasingly rare in my new life. Being away from something, someone, someplace can make us see just how beautiful the seemingly ordinary can be, and how we shouldn't take it for granted.

 I also couldn't help but think of A.A. Milne's poem from The House at Pooh Corner:

(Tiddly Pom)

The more it goes

(Tiddly Pom)

The more it goes

(Tiddly Pom)

On snowing.

And nobody knows

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

Are growing.

The more it snows

(Tiddly Pom)

The more it goes

(Tiddly Pom)

The more it goes

(Tiddly Pom)

On snowing.

And nobody knows

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

How cold my toes 

(Tiddly Pom)

Are growing.

We're not so unlike these flakes of snow: no two exactly alike; each our own shape and size, each our own unique journey from above -- Each step sounds a Tiddly Pom, each heart beats a Tiddly Pom.

This rustic, lemony, salty focaccia is perfect for a winter's day, even a pretend one. Fresh rosemary and good olive oil counter the burst of tart, citrus flavor, pleasing all of the tastes. I have a huge rosemary bush in my front yard, so every time I see a recipe with rosemary my eyes light up.

 I made some focaccia with tomatoes, too, since my roommate can't eat lemons. So, feel free to use the bread recipe as your base and flavor to your preference. I made these in four mini cheesecake pans as they were the perfect individual serving size, but you could also use two 8-inch cake pans for a larger focaccia.

Lemon, Rosemary, and Sea Salt Focaccia
adapted from Canal House Cooking, Volume No. 3: Winter & Spring

yields two 8-inch rounds or multiple mini rounds

Ingredients:
1 teaspoon active dry yeast
3/4 cup warm water
2 tablespoons extra-virgin olive oil, plus more for prepping pans and drizzling
1 3/4 cups break flour, plus more for kneading
2 teaspoons coarse sea salt
1 lemon
2 branches fresh rosemary, removed from stem and lightly chopped
freshly ground pepper

Directions:
For the dough, dissolve the yeast in 1/4 cup warm water in a medium bowl. Stir in remaining 1/2 cup water and 1 tablespoons of the olive oil.

Pulse the flour and 1 teaspoon salt together in the bowl of a food processor. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 1 tablespoon of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.

Pour a thin film of oil into each of four 8-inch round cake pans. Divide the dough and put one piece into each pan. Using your fingertips, spread dough out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you've stretched it as far as it will go. Eventually, it will cooperate and fill the pan.

Preheat the oven to 450°F. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.

Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with remaining sea salt and freshly ground pepper. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.

Enjoy.

Profiteroles with Blackberry Mascarpone, Chocolate, and Pistachio

Happy New Year! Let us hope 2012 brings happiness to us all. I rung in the new year with these little fellows: flaky profiteroles filled with blackberry mascarpone, dipped in chocolate, and sprinkled with pistachio. I love the colors and the flavors in this dessert. I hope that you'll give them a try sometime this year. Take care, and best wishes and blessings!

Profiteroles

adapted from La Fuji Mama

yields four dozen mini profiteroles

Ingredients:

1 cup water

1/2 cup (1 stick) unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

Directions:

Preheat the oven to 400 F.

In a small bowl, whisk together the flour and salt. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.

Drop heaping tablespoons of dough about 2-inches apart onto a lined baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto lined baking sheets.  Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 25 minutes, and if the puffs are mini-size, bake for about 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.

Blackberry Mascarpone

Ingredients:

2 cups blackberries

1 teaspoon finely grated orange zest

2 tablespoons orange juice 

1/4 cup sugar

16 ounces mascarpone, at room temperature

1/2 cup confectioners' sugar

Directions:

Place blackberries, orange zest, orange juice, and sugar in a saucepan over low heat. Mash blackberries as they cook down. Leave on low for 15 minutes.

Strain blackberry mixture through a fine mesh sieve. Let cool.

With an electric mixer on low speed, combine mascarpone, confectioners' sugar, and the blackberry mixture until combined.

Assembly

Melt 8 ounces of chocolate on a double broiler. Grind 1/4 cup shelled pistachios into a fine powder.

Pipe blackberry mascarpone into the profiteroles. Dip tops of profiteroles in melted chocolate and immediately sprinkle with pistachios. Let chocolate cool and harden. Can be stored in an air tight container in the refrigerator for up to 3 days.