A Kiwi Sweet Treat

 Imagine a different kind of ice cream. It's fresher less sweet and airier. Can there be a new twist on tis classic? Yes.It's coming from New Zealnd and it's their take on the iconic cone.

Regular contributor Priya Krishna wrote about this different kind of cold treat in yesterday's New York Times food section. I'ts now coming to the States with shops  selling it in Boston, Portland Oregon and Austen , Texas. The New Zealandrs call it  real fruit ice cream and it's a scoop of vanilla blended with fruit in a machine that produces a barely sweet swirls with a buttery texture. Real fruit ice cream probably originated in the country's berry orchards and has been the desired dessert for decades. However when the Americans took it over they made major changes. Cookies and other sweets are being added , much to the chagrin of New Zealander manufacturers of the Little Gem, the ice cream  blender that makes the blended ice cream. Dennis and Chris Little, brothers who make the machine  say that  they've been getting  alot fo requests from America but feel that adding cookies or candy to the mix would not make for a big seller.

This is upsetting to a culture that  leads te world in ice cream consumption An average New Zealander eats about 5.3 gallons a year while Americans eat only 3.5 gallons annually. What separates the two cultures is that the US is almost hedonisitc when it comes to the frozen sweet according to August Radhill, owner of Far Out Ice Cream in Brookline Massachusetts.It serves cones of real fruit ice cream.He and his business partner, Drew Beja opened up their store in 2021 wit just two flavors and four toppings. Yet customers asked for more toppings. Zeds Real fruit Ice Cream in Austin offers several flavors and toppings along with sundaes like berry Butterfinger, a strawberry real fruit ice cream with chocolate sauce and Butterfinger candies. sales have been so brisk that the onwer Mack Brown is looking for a second location.Its te drizzles or sauces that get the Americans not the ice cream itself. The reaction is mixed .some like it  like Kelly Ferrarosome like Otan Oy don't claiming it's too drippy. Americans ar enot used to the taste of fresh fruit in their ice cream.

Will real fruit ice cream replace American soft serve. That's a hard question. Americanslove their sauces and toppings yet the idea of a new kind of ice cream is intriguing.

The Surprisingly Easy Baguette

Mention baguettes to home bakers and they flinch. Most think it's a compliicated loaf to create but it really isn't. It has a scant number of ingredients and is not bad to whip up. Once created then it becomes a must bake on any list.

You Tube personalityand regular contributor Claire saffitz  wrote about this delicious bread in today's New York Times food section.french bread is well suited for home baking because they're made with commercial yeast instead of a sourdough starter. This means that there's no task of maintaining a starter and then feeding it as it advances before you can start. The entire ingredient list is simple, It's just flour water, yeast and salt. However the flour quality is important. She recommends the  King Arthur brand which has a ten to twelve protein level (check th elabel for this) King arthir has 11.7Other pluses is that it's widely available and has a bit of barley. This enhances fermentation and flavor. The protein rich flour also facilitates gluten development to trap gas and create those various sized holes. You don't want too many interior holes because they can cause the baguette's shape to misshapen. Apart from the flour  you do need a baking stone and a four by twenty inch wooden baking peel and a thirteen by twenty inch wooden board for sliding them into the oven. You can get these onlien ro have your local plywood store custom cut them for you.

After you have all the equipment start planning your time line. The dough has to rest overnight in the fridge which will improve its' flavor and quality of the crust. doing this gives you some flexibiluty in baking it the next day. Start by making the poolish a type of preferment much like a sourdough starter but made with store bought yeast the morning of the first day. Let it ferment. Then mix the dough in the evening pop in the fridge the next morning and bake. Ms. Saffiz' recipes will yield three loaves. If this is too mch , then refrigerate the dough and bake later. Keep in mind that french bread dough can be sticky and a little soft. This can make for tricky kneading. Ms. Saffitz recommneds using minimal flour and a light touch during shaping. The first  dozen or so baugettes that you'll make may not be bakery perfect but they'll still have that great taste and deliciously chewy texture not to mention that crackly crust. They'll be gone in an instant being sliced and slathered with butter or being turned into yummy sandwiches.

A tasty baguette is easy to create. It's just four ingredients mixed together and baked into a loaf of deicliousness. Try it for a flavorful bite.

 

Just Salad It

Most of the Northern Hemisphere is roasting right now. Theres no way anyone wants to cook let alone sraind in front of a hot grill flipping burgers. What to  do? Turn all those ingredients into a salad.

A salad can be just as simple or as compl.ex as you want it cna be. It can have lettuce or not. if you want a hearty one though, then add some protein to it. You can easily buy any kind of cold cut and julieene it into thin strips and pieces. Think Italian cold cuts like salame and capacola cut thin and mixed with a crisp lettuce like Batavia or French crisp. Add some sliced tomatoes or whole grape ones and chunks of mozzarella .Add a zingy Italain dressing, redolent with oregano and garlic. A nice side is sliced Italian bread drizzled with olive oil. This makes for a satisfying and tasty lunch or supper. A shredded rotisserie chicken also makes a great base for a salad. Save the legs and wings for munching on later. Shred the body and skin and add to a bowl of cold , crisp Romaine lettuce. Croutons would work here along with sliced almonds. You could turn it into a chicken Caesar with dressing or go for something lught like a lemon  or lime juice vinaigrette.Even fried chicken can be cut up and added to a salad. Add some cherry tomatoes and a honey mustard dressing for a quick and flavorful dinner.

Can you sub in another ingredient for the lettuce? Yes Cole slaw works well with any other ingredient . Think an Asian cabbage  one with fried tofu squares and a ginger dressing. You dont have to fry tor bake the tofu. That'll creare too much work and generate too much heat. Cube it first . Coat in cornstarch and then air fry it for five minutes, the toss and then air fry for an extra five more minutes. Add  some sliced carrots and water chestnuts for more Asian flavor. Serv with a soy sauce  based dressing. Rice is an excellent sub in for lettuce. A tasty rice salad can include tomaotes, broocoli and a hard cheese line Parmiginao or Gran Padano. If you want mor eflavor think about adding a few artichoke hearts. You coukld make the fun cowboy rice salad which is combining the grain with black beans.it has the usual salad extras like tomatoes,peppers and onions but corn kernals are also adde dalong with the beans. The dressing is a tangy lime dressing. If you want to make it heartier, sub in chopped steak for the beans. Macaroni also makes for a good salad base.  Put in some summer sausage along with mozarella , tomaotes and broccoli. Again an Italian dressing works here.

It's summer.It's hot.It's not the time to cook. Make a cool salad for easy eating during these  sweltering days.

A Big Girl Barbie Birthday Party

 Every little girl has had a Barbie birthday party sometime in their young lives. Yet what about the big girls who are Barbie aficionados? They too can have a fun , frilly birthday do with pink themed  food and drinks. Just give it an adult spin for more sophistication.

What would you drink at a Barbie birthday bash? Try a grapefruit MImosa. This is a heady mix of grapefruit juice with splash of Asti Spumante . The juice's tartness is the perfect foil for the bubbly's sweetness , creating a sweet tart flavor. Aother crowd pleaser is a strawberry pina colada.Its the same recipe as for a regular pina colada, made with Coco Lopez, water pineapple jiuce and half and half The pureed berries are added to this for a fruitier taste and a light blush coloring. You could also serve pink lemonade with vodka. It's just mixing the two and serving over ice. Omit the vodka, sub in ginger ale and you have an equally fun mocktail. Of course there is the Cosmopolitan the ultimate pink alcoholic beverage. This is a blend of vodka, triple sec, lime juice and cranberry juice which gives it its' pink color. It's an easy shake in a cocktail shaker and then poured into a martini glass. What about dessert?A pink hued tea like Kashmiri pink chai tea would work.Its boiling Kashmiri tea with sugar water, cardamon and cinnamon. You can add baking soda if you want. Some recipes call for it The tea  turns red as it cooks and when milk is added a softy rose.

With the drinks comes food. Little girls may be happy with just a slice of pink cake but adults want something more. Think a shrimp pate to be served on crostini. The pate is made with shrimp first being roughly chopped and mixed with mayo, lemon juice parsley , scallions and mustatrd powder. THis mix is then added to tomato paste cooked with butter and shallots .Tomatoes are also put into this mix. The pate is refrigerated for three hours to set. Spoon over crostini - although you can also serve it with any kind of cracker like Saltimes or Ritz. You could also have devilled ham sliders too. The filling is a mix f the meat and mayo. if you're more ambitious you can make your own devilled ham.It taking sliced ham pureeing it wht mayo and then adding spicy brown mustard tabasco sauce, Worcester sauce and lemon. Ground black pepper gives it some bite.As for dessert. think a strawberry cake (you can use a Duncan HInes mix) with fresh whipped cream and sliced strawberries for added flavor. A cooler treat is strawberry granita, an refreshing blend of sugar, pureed strawberries lemon juice and water. It's a refreshing treat especially on a hot summer night.

Yes, big girls can have a Barbie  party too. Serve fun pink cocktails and mocktails with tasty bites of rosy hued food. It's a great way to celebrate a birthday

A Good Old Fashioned Cobbler

 This is the season for cobbler. The fruit is ripe for it , especially peaches and it's a simpler bake than a pie or tart. It's also a great summer dessert with a scoop of vanilla ice cream.

What is cobbler exactly and how did it get that name? The recipe came over with the British colonists and it is a sub in for suet pudding. They were unable to get enough bread for a traditional one so they covered stewed fruit with a batter.A cobbler's top is usually made from a batter biscuit or, if in Britian , a dumpling top. As for th e name it was first recorded in 1859 and possibly derives from the archaic word cobeler meaning wooden bowl. Another version may stem from the fact that the topping may have the look of a cobbled stone pathway. A third explanation comes from the Oxford english Doctionary has roughly assemble or cobbled together . Earlier home bakers would use leftover scraps of  pie or scone dough to make the cobblers top over whatever filling that was readily available. Apple pan dowdy,., another great dessert is a cousin of the cobbler. This is where the dough is mixed into the fruit filling and baked.Another cousin is the Betty which is made with a bread crumb or crushed graham cracker  topping. There are also slumps too which are cobblers baked on a stove top instead of in the oven.

This is definitely the season for cobblers. Peaches are in season right now and they're perfect for a juicy , sweet cobbler. The cobbler dough is usally made with flour, sugar salt,  and butter. One egg yolk is added for color and body. You also need vanilla extra for flavor and two tablespoons of very cold water ( put a small cup of water in fridge for this). As for th e filling, if you are picking the fruit fresh, look for a perfectly golden hued peach. This kind yileds a very sweet flavorful fruity taste.As for the skin if 's up to you to leave the peel on or not. eigh peaches are used to make the filling. They should be sliced thin and pitted. Mix these with a quarter cup of white sugar, quarter cup brown sugar and quarter teaspoons each of cinnamon and nutmeg. Also add lemon juice and cornstarch  to the slices. Toss them in this so each are evenly coated. They're then baked in a 425 degree Farenheit oven for ten minutes. As they're cooking , prepare the dough. Sift the dry ingredients and then add the butter with your fingertips until it resembled a coarse meal. Add water and stir. remove the peaches from the oven and drop the  dough over the peaches. Then sprinkle an equal mix of cinnamon and sgar over the dough. Bake  in a preheated oven (arounnd 425 degrees Farenheit) for thirty minutes. Serve with a big scoop of ice cream or better yet a big blob of whipped cream.

I'ts summer and that mean'sa fresh peach cobbler. It's an easy make and bake. Create one for a lovely hot weather dessert.

Cold And Easy

 This is the time for a cold dessert or snack. Nothing beats soemthing that's a  snap to make  along with being eeasy to prepare. Look to some simple sweets that are frosty and delicious.

Many love homemade ice cream. Nothing beats the taste of a homemade chocolate or vanilla.Home chefs can create an eggless one using cocoa powder, whole milk, sugar and heavy cream . A dash of vanilla is thrown in to heighten the chocolate flavor. Everything is whisked together and the put in the fridge for thirty minutes before it s oured into an ice cream maker. You can add chocolate chips or even nuts for a Rocky Road flavor. Vanilla ice cream is also an easy make.I'ts just taking whole milk and combining it with heavy cream granulated sugar and vanilla. You can also make a vegan version using coocnut or plant based milk milk and cashew butter. It still uses vanilla as flavor. You could also try an ice cream that doesn;t require a machine.Melissa  Clark offers a  no churn caramel one in Wednesday's New York Times  Food section.It's an easy make of whipped cream,  blended with  a  can or jar of dukce de leche . A sprinkle of flaky sea salt cuts the sugariness. Serve ti in a cone of waffle bowl, with a spoonful of hot fudge for decadence.

That Italian classic granita is another cool treat that's super easy to make. A favorite is a coffee granita, a homemade ice that's served with whipped cream and chocolate syrup.Mix three cups of strong espresso with three fourths cup of sugar and teaspoon of vanilla extract. Stir until everything is dissolved and pour into a nine by thirteen inch pan. Place the pan in the freezer for one hour until the mixture becomes slushy. Rake the crystals with a dinner fork to break up the crystals. Pop back into the freezer and then rake it every thirty minutes. Serve in parfait or martini glasses with a drizzle of chocolate syrup and whipped cream. Granita can be made with fruit too. You just need four cups of any cubed fruit, a quarter cup of any flavorful liquid and a quarter cup of granulated sugar. A pinch of salt can be added to bring out the fruit's flavor. As for the flavorful liquid, try lemon or lime juice but even wine or kombucha can do. Puree all the ingredients and then freeze in a metal pan. Freeze anywhere between thirty and forty five minutes and start to flake it with a fork afterwards. Keep doing this every thirty minute two or three times. It't then frozen for four hours before serving.

A sweet cold treat is just as easy to make as it is to eat. Make a quick ice cream or granita to beat the heat.It's great way to beat the summer heat.

Vegan From The Pantry

A pantry can yield a host of different ingredients. You can get tinned cherries for a pie or sundae.There are the basics for making sauce ro chili. You can even go vegan with  all these cans.

New contributor Hetty Lui McKinnon and co author of the great vegetarian cookbook Tenderheart wrote about easy vegan cooking in yesterday's New YorkTimes Food section. As with any vegetarian diet  she recommends eating seasonally but don't stress if you can't find what you need or head to a farmer's market. Go to your pantry, Her recipes are built on te presence if unami or the Japanese word for deliciousness. The veggies themself star in the dishes as opposed to be second string. The first recipe is crispy potato tacos, made with chunks of any kind of potato cut into one and a half sized pieces, They're cooked and then roughly mashed with cheddar cheese (you could sub in Montery Jack for some bite)cilantro, garlic and cumin. The spicy red salsa can be made with fresh or canned tomatoes. It's mixing them with red onions, Serrano chiles.garlic cumin and oregano. A pinch of sugar is added to this as it's placed into a food processor and pureed.It's then poured into a saucepan with vegetable broth and cooked for fifteen to twenty minutes.It'll turn dark and become slightly thickened. Serve it over the warm tortillas for more flavor. Add sliced avocadoes if you want.

The other recipes also from Ms. McKinnon;s cookbook Tenderheart is a tasty soy butter corn ramen and salt and vinegar kale chips with fried chickpeas and avocado. The ramen is a nod to pasta dishes, fusing Japeanese and Italian cooking traditions. This is made with four ears of fresh corn, now in season. strip the cobs of th e kernal and add these to boiling water. Cook until the smell of corn permeates the kitchen. Noodle blocks are then added to this, being boiled until the pasta is loosened up for about two to two and half minutes. Drain and add the soy sauce, corn and butter.Tosss for a few minutes  and then sprinkled some chopped scallions on top. There is the fun kale chips. The kale is tossed with olive oil, either red wine or apple cider vinegar and garlic.The leaves are spread on two sheet pans and roasted for twenty-five to thirty minutes at 275 degrees Farenheit. After remove from the oven and season with salt. The olive oil should be fried in about three to four tablespoons of olive oil in a skillet. Reuce the heat a bit of the chickpeas pop and bounce out of the skillet. Take them out of the skillet with a slotted spoon,  and drain on paper towels. season the peas with cayenne and  paprika. Add salt and pepper if you like. You can add a  fried egg and sliced avocado if you want. This makes for a nice brunch bit also for a good appetizer  at a barbecue,.

The pantry can yield up all sorts of canned ingredients. Use these treasures to create a tasty vegetarian dinner or even a brunch dish. They three great recipes for bringing more veggies into the diet