Weekly recipes for July 25, 2012
Elvis (The Fat Years) Sundae
Makes 1 quart
3 ripe bananas, sliced
1 cup brown sugar
1/2 cup water
2 cups heavy cream
1 cup whole milk
1 teaspoon salt
3 egg yolks
1 cup granulated sugar
1/2 cup Bacon Peanut Brittle, chopped
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In a large, heavy-bottomed, nonreactive saucepan, combine bananas, brown sugar and water. Cook over medium heat, stirring occasionally, until bananas are completely mushy, about 10 minutes. Don't let mixture burn. Puree mixture in a blender.
Fill a large bowl with ice and water. Set a bowl in the ice bath. Get a sieve ready.
Using the same saucepan, combine cream, milk and salt. Cook, stirring occasionally, until hot but not boiling.
Meanwhile, whisk together the banana puree, egg yolks and granulated sugar until well blended. Slowly pour in half the hot cream mixture, whisking constantly. Transfer back to the saucepan. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom, until the liquid begins to steam and you can feel the spatula scrape against the bottom, 2-3 minutes.
Remove the custard from the heat, and immediately pour it through a sieve into the clean bowl you set up for the ice bath. Let cool.
Transfer to an ice cream maker and spin according to manufacturer's instructions. Fold in the brittle, then transfer to an airtight container, cover and freeze up to 1 week. Or, serve the ice cream over banana slices, and top it with shards of brittle for Elvis sundaes.
Bacon Peanut Brittle
Makes about 5 cups
2 1/4 cups sugar
1/3 cup corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups roasted peanuts
2 slices bacon, cooked until very crisp, drained and finely chopped
1 1/2 teaspoons baking soda
In a medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until the mixture turns golden brown, 10-15 minutes (300 degrees).
Immediately take pan off the heat and stir in the vanilla, salt, peanuts and bacon.
Sprinkle with baking soda, and stir the foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate.
--Jake Godby, Sean Vahey, Paolo Lucchesi, Humphry Slocombe Ice Cream Book
Grilled Pesto Chicken
Serves: 4. Preparation time: 30 minutes (plus marinating time). Total time: 1 hour, 10 minutes.
2 cups fresh basil leaves
1/2 cup flat-leaf parsley
1/2 cup olive oil, divided
4 garlic cloves, peeled
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup Parmesan cheese, grated
2 large, about 1 1/4 pounds, (or 4 small) skin-on, boneless chicken breasts, trimmed of excess fat
In a food processor, place the basil, parsley, 1/4 cup oil, garlic, lemon juice and 1/2 teaspoon salt. Process until smooth, about 1 minute, scraping bowl as needed.
Remove 1/4 cup pesto from processor and reserve for marinating chicken. Add Parmesan to pesto in processor and pulse until incorporated, about 3 pulses. Remove 2 heaping tablespoons of pesto for stuffing chicken.
Add the remaining 1/4 cup oil to pesto in processor and pulse until combined. S et aside for saucing cooked chicken; you should have about 1/3 cup pesto.
Starting on thick side of breast, cut a horizontal pocket in each breast about 2 1/2 inches wide, stopping 1/2- inch from edge so halves remain attached.
Season chicken, inside and out, with salt and pepper. Place 1 heaping tablespoon of Parmesan pesto in pocket of each breast.
Fold the non-skin side of the breast in toward the pocket so the skin side folds over some. Using kitchen twine, tie the breast at intervals.
Place stuffed breasts in bowl and add pesto reserved for marinating. Rub pesto all over chicken, cover and refrigerate for 1 hour.
Preheat or prepare the grill for indirect heat. (For charcoal, place ash-covered coals on one side of the grill and replace grate. For a gas grill, light all burners to high and then turn all but one to medium-low. )
Oil the grill grate. Place chicken, skin side up, on grill away from the heat. Cover and cook about 10 minutes. Flip chicken skin- side down. If using charcoal, slide chicken to hot part of grill. Cover and cook until well browned, about 10 minutes. Using tongs, turn chicken to brown on all sides, and cook until it reached an internal temperature of 165 degrees. Transfer chicken to platter, tent loosely with foil, and let rest for 5 minutes. Remove twine from chicken, and cut into 1/4-inch thick slices. Serve with remaining pesto sauce on the side.
Nutrition information: 433 calories (43 percent from fat), 20 grams fat (5 grams sat. fat), 2 grams carbohydrates, 58 grams protein, 332 milligrams sodium, 153 milligrams cholesterol, 0 grams fiber.
-- Adapted from Cook's Country magazine, June/July 2012 issue.
Peanut Butter-Oatmeal Cookies
Makes about 30 cookies
1 cup plus 1 tbsp unsalted butter
3/4 cup granulated sugar
3/4 cup plus 1 1/2 tbsp light brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
7 tablespoons crunchy peanut butter
2 cups minus 2 tbsp flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups plus 1 tbsp old-fashioned oatmeal
Cream butter with both sugars until pale and fluffy. With the mixer on low speed, drizzle in egg and then add the vanilla extract and peanut butter.
Sift flour, baking soda, baking powder and salt. Mix in oats. Add dry ingredients to creamed mixture. Turn off mixer and stir with a wooden spoon to form a soft dough. Roll cookies into golf ball-sized balls. Chill dough.
Preheat oven to 325 degrees. Bake cookies, spacing 3 inches apart, for 12 to 15 minutes, or until golden brown and firm to the touch.
This recipe is from Jennifer Wik of Salida, Calif.
Makes 2 1/2 to 3 dozen
4 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground white pepper
1/2 teaspoon salt
1 teaspoon baking soda
8 ounces unsalted butter
1 cup sugar, divided use
1 cup unsulphured molasses
1 teaspoon vanilla extract
1 pint vanilla ice cream
In a bowl, stir together flour, ginger, cinnamon, white pepper, salt and soda. In the bowl of stand mixer fitted with the paddle attachment, cream butter and a 1/2 cup of sugar on medium-high until light and fluffy, scraping down the sides of the bowl as necessary. Add molasses and vanilla extract and beat until combined.
Turn mixer off. Add in dry ingredients. Turn mixer to low and mix until just combined.
Cover dough with plastic wrap and chill two hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Using a teaspoon, scoop out a small ball of dough. Roll dough into a ball between the palms of your hands, then roll in the remaining 1/2 cup sugar.
Place on cookie sheet and flatten with a glass bottom dipped in butter to 1/4-inch thickness. Bake for 10 to 12 minutes. Cool for five minutes. Sandwich ice cream between two cookies and eat.
This recipe is from Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes.
Chocolate Chip Cookies
Makes 2 to 3 dozen cookies
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
In a medium bowl, combine flour, salt and baking soda. Set aside.
With an electric mixer, cream butter and sugars together until well mixed. Add whole egg and egg yolk and vanilla. Mix until light in color, about two minutes. Add dry ingredients and chocolate chips to butter and sugar mixture. Mix until incorporated.
Form dough into golf ball-sized balls. Chill dough. Bake cookies for 10 to 12 minutes or until the edges are lightly browned. Don't overbake.
This recipe is also from Jennifer Wik.