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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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies: fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares all so good you'll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
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Martha Stewart Makes 4 Cookie Recipes | Martha Bakes S6E7 Never Enough Cookies
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Twinkie Hearts for Valentine's Day- with yoyomax12
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Poured fondant recipe:
9 cups icing (powdered) sugar
1/2 cup corn syrup (heated until hot in microwave)
1 cup (4oz) melted white candy melts or white chocolate
1/2 to 1 cup hot water (enough to make a pourable texture)
2 tsp flavouring (clear vanilla extract or almond extract)
Food colour (optional)
Combine the powdered sugar, corn syrup and white candy melts with an electric mixer. Add enough water while blending to make a pourable consistency, add flavouring and colouring if desired.
USE IMMEDIATELY. If the icing cools too much it will thicken, the best way to make it pourable again is to heat it in the microwave until the correct pourable texture is achieved.
Pour over cakes allowing excess to drip off.
This recipe makes a lot of icing, probably enough for a dozen twinkie hearts with one or two coats.
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Only The Wealthy Could Eat This Intricate Japanese Sweet. Now It's A National Delicacy