Beet Ice Cream with Orange Zest and Poppy Seeds

Eating beets has never been an attractive choice for me until now. I'll be honest: I made this ice cream for the color. That's all natural fuschia, my friends. Earthy and tart, beet ice cream is not your typical after-school special, but it's worth every spoonful (and the poppy seeds add a nice crunch!).

         

         

Last Week: Sweet Potato Ice Cream

Beet Ice Cream with Orange Zest and Poppy Seeds
adapted from Jeni's Splendid Ice Creams at Home

yields one generous quart

Ingredients:
2 cups milk
4 teaspoons cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
zest of 1 orange
3 tablespoons cream cheese, softened
1/2 cup puréed roasted red beets (two medium-sized beets will get the job done)
2 tablespoons poppy seeds

Directions:
For the roasted beets: Preheat oven to 450°F. Wrap the beets in a sheet of foil. Bake until very soft, about 1 hour. Let the beets cool slightly, then peel them while still warm. Cut into chunks and puree through a sieve.

For the ice cream: In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add orange peel. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.

Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture; stir in beets. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled, about 30 minutes.

Pour mixture into an ice cream maker; add poppy seeds; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set, about 4 hours.

Enjoy.
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Seahorses & Sea Scallops (Lemon Poppy Seed Sugar Cookies)

I miss the ocean. Don't get me wrong - the desert is full of beauty, and Tucson sure does know how to set a sun - but nothing quite beats a sea breeze rolling off from the seemingly-infinite, blue horizon...

I have one of those conch shells on my nightstand, and it teases me with the sounds of the ocean. So I was left no choice but to roll out my longing on a lightly floured surface, and squeeze out my wanderlust through a pastry bag. The result are these cute little seahorse and sea scallop cookies.

The base is a lemon poppy seed sugar cookie - a perfect flat canvas for whatever creation you have in mind. With plenty of lemon zest, this sand dollar packs a refreshing punch.

I've traded sand between the toes for poppy seeds between the teeth, but there are worse second-bests... I hope these cookies bring a smile to you, as they do to me :)

Lemon Poppy Seed Sugar Cookies
adapted from Martha Stewart

yields about 2-3 dozen cookies, depending on the size of the cookie

Ingredients:
1/2 cup unsalted butter
1 cup sugar
1 large egg, lightly beaten
1 tablespoon milk
1 tablespoon + 2 teaspoons lemon juice
2 tablespoons lemon zest
1/2 teaspoon pure vanilla extract
1 tablespoon poppy seeds
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:
In the bowl, cream butter and sugar with an electric mixer until fluffy. While the mixer is running, add the egg, milk, lemon juice, lemon zest, vanilla extract, and poppy seeds, and mix until well combined. Turn the mixer down to low and gradually add the flour, salt, and baking powder, and mix until just combined.

Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 F. Line baking sheets with nonstick baking mats or parchment paper;.

On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut twice more. Bake until lightly golden, about 10 minutes, but do not allow to brown. Transfer to wire racks to cool.

Decorate with royal icing, if you fancy. Enjoy.


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Poppy-Seed Danishes with Cherry-Neufchâtel Filling

I just got back from the Northwest in all of its beauty, and cherries. Bing and Rainier cherries were everywhere by the cheap, so I snagged some lovely cherry preserves at a fruit stand near Mt. Hood. On my multi-stop plane ride back from Seattle to Tucson I did a dangerous thing: I read five cooking magazines full of recipes (many, many more posts are on the way!). This recipe, which makes use of my cherry preserves, was featured in Martha Stewart Living.

I'm a sucker for breakfast pastries... and all pastries... but especially danishes, sticky buns, and cinnamon rolls. They are sweet, savory, fruity, and filling all in one bite. With this recipe, it was clear that my cherry preserves would be used for a greater good.

The danish dough is fool proof and could easily be used for all sorts of breakfast pastries. However, this specific combination of cheese, cherry, and poppy-seed is well worth simply sticking to the recipe, and the danishes resemble beautiful poppy flowers (of the buttery variety...).

And in case you're wondering what the heck Neufchâtel cheese is, it's that cheese that looks and tastes exactly like cream cheese, located right next to the cream cheese in your grocery store. The only advantage is that is has less fast without losing flavor, so any kind of cream cheese will do, but maybe you might like something new, too!

This recipe came through for me and my cherry preserves, making breakfast all the more delicious. I hope Martha's creation can do the same for you.

Poppy-Seed Danishes with Cherry-Neufchâtel Filling
adapted from Martha Stewart

yields 9 danishes

Ingredients:
Danish Dough
1 cup whole milk
1 stick unsalted butter, cut into 8 pieces, plus more for bowl
1/3 cup granulated sugar
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
3 1/2 to 4 cups all-purpose flour, plus more for surface and hands
Salt
2 large eggs
1 large egg yolk lightly beaten with 1 tablespoon heavy cream, for egg wash

Filling
8 ounces Neufchâtel cheese, room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
2 tablespoons poppy seeds
1/3 cup cherry preserves

Glaze
1 cup confectioners' sugar
3 tablespoons milk or cream

Directions:
First, make the danish dough. Warm milk, butter, and granulated sugar in a small saucepan over a low heat until mixture reaches 120 degrees on a candy thermometer. (Butter will not melt completely.) Pour warm milk mixture over yeast in the bowl of a mixer; whisk to combine. Cover with 2 cups flour and 1 teaspoon salt (do not stir). Let stand for 5 minutes.

Using the dough-hook attachment (I don't have a stand mixer - donations welcome :) - so I did the following all by hand), mix dough on medium speed, scraping down sides of bowl, until a sticky dough forms. Mix in eggs, 1 at a time. Reduce speed to low, and mix in 1 1/2 cups flour. (If dough is too sticky, mix in an additional 1/2 cup flour, 1 tablespoon at a time.) Continue to mix until dough is smooth and pulls away from sides of bowl, about 5 minutes more.

Using floured hands, turn out dough onto a lightly floured surface. Knead dough into a ball, and transfer to a large buttered bowl. Cover with plastic wrap, and let stand in a warm place until dough is doubled in volume, about 1 hour.

Return dough to lightly floured surface, and punch down. Reshape into a ball. Let stand, covered, for 10 minutes.

Meanwhile, make the filling. Beat Neufchâtel cheese, confectioners' sugar, and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds, and beat until evenly distributed.

Preheat oven to 375 F. Roll out dough on a lightly floured surface into a 16-inch square. Trim edges using a sharp paring knife to form a 15-inch square. (If dough seems too warm or too elastic, refrigerate or freeze for 10 minutes.) Cut dough into nine 5-inch squares, and divide between 2 baking sheets.

Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.

Meanwhile, make the glaze. Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)

Drizzle Danishes with glaze, and let stand for 10 minutes.

Enjoy!
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