Oct 29, 2011

Pumpkin Ice Cream

Pumpkinpalooza continues with this recipe for pumpkin ice cream, adapted slightly from a Benn & Jerry's recipe. I don't know if you like pumpkin ice cream, but where I live, it's only available seasonally, if at all, and it is often priced as a premium flavor. So now you can have pumpkin ice cream whenever you want. A great accompaniment for this ice cream is homemade caramel sauce and some toasted pecans.

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
1 cup unsweetened canned pumpkin
1 teaspoon nutmeg
1 teaspoon cinnamon

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

In a separate bowl, mix the pumpkin, nutmeg, and cinnamon. Add about a cup of the egg/cream mixture and stir until blended. Then stir in the remainder of the egg/cream mixture and blend well. Transfer the mixture to an ice cream freezer and freeze following the manufacturer's instructions. Makes on generous quart.

Oct 28, 2011


Fall means shorter days, cooler temperatures, autumn leaves, Halloween, and PUMPKINS. So in the coming days, I'm going to feature recipes that use pumpkin--pumpkin ice cream, pumpkin cream cheese muffins, pumpkin bars, and pumpkin pancakes. But before I get to that, you may want to try some great pumpkin recipes from the past.

Pumpkin Black Bean Soup
Pumpkin Praline Pie
Chocolate Chunk Pumpkin Bread
Pumpkin Chocolate Chip Bars
Caramel Pumpkin Cookies
And good, old-fashioned pumpkin pie, of course (I prefer the Libby's recipe right on the can)

Oct 26, 2011

Carrot Soup

My good friend Rachel made this soup at a fall-themed party for her son's first birthday. I've never had carrot soup before. It was tasty. I will definitely be making this again.

1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1/2 stalk of celery
1 pound carrots, thinly sliced
1 head fennel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
2 (14.5-ounce) cans chicken or veggie broth
1/4 cup butter, cubed

Heat oil in a saucepan over medium high heat. Add the onion, garlic, celery, and cook, stirring, until slightly softened but not browned--about 2 minutes. Cook the carrots until begin to soften but do not brown--about 6 minutes. Stir in coriander. Cook, stirring, one minute. Stir in chicken broth. Heat to boil. Reduce heat to simmer. Cook until carrots can be easily mashed--about 25 minutes. Puree the veggie mixture in a blender or food processor. Pulse in pieces of butter a piece at a time. Blend until very smooth--about 2 minutes. Heat again for 3 minutes.

Oct 5, 2011

Peach Jam

Fall is finally here and peach season is coming to a close. Peaches are undoubtedly one of my favorite fruits. In addition to eating plenty of fresh peaches this year, I've made multiple batches of peach ice cream. And on Saturday, my dad and I collaborated to make 18 peach pie fillings and something I've never made before--peach jam. It's really easy to make and is yet another way to enjoy the flavor of peaches throughout the year. This recipe came from the box of MCP pectin (adapted slightly) we used to make the jam.

4 cups finely chopped peaches
1/4 cup lemon juice
1 2-ounce box pectin
1/2 teaspoon butter
6 cups sugar

Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove.

Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefly and it was fine). Measure the exact amount of prepared fruit into a 6- to 8-qusrt saucepot. Stir in lemon juice, pectin, and butter (to reduce foaming). Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly add sugar and return to a full rolling boil and boil for exactly 4 minutes. Remove from heat and skim off any foam with a metal spoon.

Working quickly, ladle jam into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims to be sure that they are clean and cover with two-piece lids. Screw bands tightly and then turn the jars upside down so that they will seal. Turn the jars back over after about 10 minutes and let them cool completely. Makes seven cups.