Honeyed
The third Serendipity Dinner was the largest and, I think, the tastiest of the three so far. There were nine at the table, but it was actually the least stressful dinner, largely because my timing is better and I wasn't still up to my elbows in flour or chicken gizzards when the first guests arrived.
Entree was an easy pea and pesto soup, originally created by Nigella Lawson. Main course was a classic Beef Bourguignon with creamy mashed potatoes and garlic green beans, based on a recipe gleaned from the internet. Dessert was my own creation: a balsamic pear and raspberry cobbler with homemade honey and almond icecream.
Since the recipe for that last dish is mine, I'm happy to share it with the internet. Most recipes for similar icecreams require pfaffing about with egg yolks, but I said, "To hell with that!" and it still seemed to turn out okay. It's all a ploy of Big Egg.
Honey and Almond Icecream
1/4 cup honey
300ml cream
pinch of salt
500g no-fat greek yoghurt
80g slivered almonds.
Put almonds on a baking tray and toast in the oven until golden brown. Put honey, cream and salt in a saucepan and heat until honey dissolves into cream. Allow to cool. When the mixture is still quite warm but not hot, add the greek yoghurt and stir until well-combined. Pour mix into icecream machine and churn until slushy. Pour into container, stir in almonds then freeze.
Entree was an easy pea and pesto soup, originally created by Nigella Lawson. Main course was a classic Beef Bourguignon with creamy mashed potatoes and garlic green beans, based on a recipe gleaned from the internet. Dessert was my own creation: a balsamic pear and raspberry cobbler with homemade honey and almond icecream.
Since the recipe for that last dish is mine, I'm happy to share it with the internet. Most recipes for similar icecreams require pfaffing about with egg yolks, but I said, "To hell with that!" and it still seemed to turn out okay. It's all a ploy of Big Egg.
Honey and Almond Icecream
1/4 cup honey
300ml cream
pinch of salt
500g no-fat greek yoghurt
80g slivered almonds.
Put almonds on a baking tray and toast in the oven until golden brown. Put honey, cream and salt in a saucepan and heat until honey dissolves into cream. Allow to cool. When the mixture is still quite warm but not hot, add the greek yoghurt and stir until well-combined. Pour mix into icecream machine and churn until slushy. Pour into container, stir in almonds then freeze.
posted by Blandwagon at 11:20 PM
2 Comments:
Blanders, there's nothing better the pfaffing around with egg yolks. You should try the zabaglione mousse I made the other day. From memory - four egg yolks, 1/3 cup sugar, 1/3 cup zabaglione, 3 teaspoons cocoa. You just use an electronic beater to whisk the eggs and sugar together in a bowl placed over simmering water, and keep on whisking while you add the mascarpone gradually - 5 mins more whisking and it should be done. It's delish!
Er, can you tell I wasn't really concentrating when writing that?
Correction: '1/3 cup zabaglione' should be '1/3 cup marsala'.
Correction: 'add the mascarpone gradually' should be 'add the marsala and cocoa gradually'.
Je suis desolet!
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