How To make Maple Syrup Ice Cream On Sable Rafts
ICE CREAM:
2 1/2 c Maple syrup, pure
2 Vanilla beans; split
3 c Milk
16 Egg yolks
1 tb Butter, unsalted
SABLE RAFTS:
9 1/2 tb Butter, unsalted; room temp
3/4 c Sugar
1 Egg yolk
1 1/2 ts Whipping cream
1 1/3 c Flour
ICE CREAM: Combine 1-1/2 cups maple syrup with vanilla beans in heavy medium saucepan over medium heat and cook until candy thermometer registers 220F. Let mixture cool 15 minutes. Heat milk in saucepan. Whisk yolks to blend in bowl. Whisk in milk in thin stream. Whisk into maple syrup mixture. Set over low heat and stir with wooden spoon until syrup is thick enough to leave path when finger is drawn across spoon. Strain into bowl and cool. Set aside 1-1/2 cups custard for sauce. Transfer remaining custard to ice cream maker and process according to manufacturer's instructions. Freeze in container four to six hours to mellow. (Can be prepared one day ahead. If frozen solid, let soften 30 minutes in refrigerator.) Boil remaining 1 cup syrup to 215F. Add butter. Cool to room temperature. SABLE RAFTS: Cream butter and sugar in bowl. Beat in yolk and cream. Stir in flour. Shape dough into ball. Wrap in plastic and refrigerate at least two hours. (Can be prepared up to two weeks ahead and frozen. Let stand in refrigerator overnight before continuing.) Butter eighteen 3-1/2 x 2-inch barquettes (oval molds). Roll dough out on lightly floured surface to thickness of 1/8-inch. Roll up on rolling pin and unroll over barquettes. Gently press into molds. Run rolling pin over dough to trim edges. Refrigerate until firm. Preheat oven to 350F. Line dough with parchment or foil; fill with pie weights or dried beans. Bake until golden brown around edges, about 20 minutes. Remove paper and weights. Bake until bottom is crisp, several minutes. Cool slightly in molds. Unmold and cool completely on rack. Spoon some of reserved custard onto each plate. Fill rafts with ice cream. Arrange three rafts on each plate. Drop 1/2 teaspoon syrup in three places on each plate. Draw knife through to swirl. Drizzle remaining syrup over ice cream. Serve immediately. Recipe from Michael's Waterside Inn, Santa Barbara, California. Courtesy of Bon Appetit, September, 1987 Submitted By SAM WARING On MON, 06 NOV 1995 105709 GMT
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Cinnamon Sugar Soft Pumpkin Pretzels - with yoyomax12
Yes, I say bagel instead of pretzel near the end of this video, that is an error, sorry.
How to make soft pretzels made with pumpkin and cinnamon sugar. These have a very nice cream cheese frosting too!
Pumpkin goodies playlist:
Pumpkin fudge:
Pumpkin pasta:
I have had a love/hate relationship with soft pretzels in the past. This is not the first time I have tried them and they don't turn out like the ones that I have bought. I have great respect for good soft pretzel makers! These ones were good, but I found them a bit on the heavy side. Could be all that extra flour that I added in? Not sure. Would I make these again? Probably not.
Pretzel ingredients:
1 1/3 cup warm water
1 tbsp instant active dry yeast (or regular active dry yeast)
2 tbsp honey
4 cups flour (plus extra for the kneading process)
1/2 cup canned pure pumpkin
1 tsp salt
1 tsp pumpkin pie spice
Boiling process:
Boiling water in a large pot, enough to be 2-3 inches deep
1/3 cup baking soda
Pretzel coating ingredients:
1/4 cup melted butter
1/4 sugar mixed with 1 tbsp cinnamon
Frosting/drizzle recipe:
3 cups powdered (icing) sugar
1/4 tsp vanilla
2 tbsp cream cheese softened to room temperature
2-3 tbsp milk
In a very large bowl, combine the warm water, yeast and honey. Allow to sit for 5 minutes and then mix in the canned pumpkin, pumpkin pie spice and salt.
Blend in the four cups of flour, one up at a time until you get a soft sticky dough.
Turn out onto a counter top that is WELL floured and knead several times. I had to add almost an entire extra cup of flour to make this dough even remotely kneadable.
Allow to rest for ten minutes and then cut into 12 equal pieces.
Roll each piece into a rope that is about 18 long.
Form into a pretzel shape (as shown in video).
Take a large bot and fill it with 2-3 inches of water. Bring to a boil and add in 1/3 cup baking soda. It will foam up violently, so be careful. Drop the pretzels into the boiling water and cook for 30 seconds. Remove with a slotted spoon and place of paper towels to drain. Transfer to a greased cookie sheet or one covered with a silicone mat.
Bake at 400F until browned.
Allow to cool slightly and then brush with melted butter. Dip the warm pretzels into the cinnamon/sugar and place back on cookie sheet.
Combine the powdered sugar with the vanilla and the cream cheese along with 1 tsp milk. Beat until smooth, adding 1/2 tsp of milk at a time until the desired texture is reached.
Drizzle frosting over pretzels and serve immediately.
Recipe found here:
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Vintage Holiday Cookies and Candies with Amy Alessio - 12/6/21
Prepare a Delicious Paleo Strawberry Tartlet - DIY - Guidecentral
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- Title: Prepare a Delicious Paleo Strawberry Tartlet
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Supplies:
- coconut oil (1 1/2 tbsp)
- 1 cup strawberries
- 1 cup cashew nuts
- 8 to 12 dates
- 2 to 3 tbsp honey
- a blender (or mixer)
- tartlet pans
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