The cover of the Tri-City Herald's Food & Wine section Sept. 24 will feature tips on turning your lunchbox "green." Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Missouri Honey and Ginger Ice Cream With Warm Nectarines and Sugar Cookie Crust
Honey Ginger Ice Cream
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1 quart heavy cream
2 cups whole milk
1 cup brown sugar
1 cupi honey
1 tablespoon fresh grated ginger root
12 egg yolks
In a large saucepan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat, stirring to infuse the honey and ginger into the cream and dissolve the sugar, about 5 to 10 minutes. Place the egg yolks in a large stainless steel bowl and whisk to combine. Slowly whisk the hot cream into the egg yolks. Strain the mixture through a fine sieve into another bowl and chill, either over an ice bath, stirring for at least 10 minutes to cool it completely, or overnight in the refrigerator.
Once the ice-cream base is chilled, process in an ice-cream machine according to the manufacturer’s instructions. Freeze.
Makes 2 1/2 quarts of churned ice cream (10 cups).
Roasted Nectarines With Sugar Cookie Crust
For Sugar Cookie Dough:
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
9 ounces unsalted butter (2 1/4 sticks)
1 1/4 cup sugar
1 teaspoon vanilla extract
1/2 lemon, juiced and zest
Powdered sugar for garnish
Sift together flour, baking powder and salt, and set aside. Cream the butter, sugar, vanilla and lemon. Add the egg to the creamed mixture. Add the flour mixture in thirds and mix well. Form the dough into a flat disc and chill the dough until firm.
Cut the firm dough into small cubes and sprinkle the cubes onto a baking sheet lined with parchment paper or a Silpat. Sprinkle the dough cubes close enough together to form a large crumbly disc once baked. Sprinkle the cubes with cinnamon sugar and bake at 325 degrees until slightly golden, about 10 minutes. Keep warm.
For the Nectarines:
1/8 cup brandy
1/4 cup sweet white wine
1/4 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsalted butter
Butter and sugar a shallow roasting pan. Split the nectarines in half and remove the pit. Place the nectarines in the roasting pan face up.
In a small bowl, mix together the brandy, sweet wine and vanilla. Pour the wine mixture over the nectarines. Sprinkle the sugar over the fruit and dot with the butter. Cover the pan with foil and roast the fruit at 300 degrees until the fruit is tender, but still holds a shape, about 15 minutes. Remove the foil and keep fruit warm for serving.
Place 2 warm nectarine halves in each bowl. Scoop Honey Ginger Ice Cream on top. Sprinkle with crumbled warm cookie crust. Dust with powdered sugar and serve.
Makes 4 servings.
From: Megan Garrelts, pastry chef and co-owner of Bluestem restaurant in Kansas City, Mo.