Saturday, March 8, 2014
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Ginger rhubarb crisp
Mixed berry clafoutis
In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and pecans. Sprinkle mixture over top of batter. Bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving with whipped cream or ice cream.
GINGER RHUBARB CRISP
Hands on time: 30 minutes
Total time: 1 hour and 45 minutes
In this new take on a classic "Joy of Cooking" recipe, gingersnaps and candied ginger gives this crisp a kick in a combination of tart rhubarb and the buttery spiced topping. If you can't find fresh rhubarb, frozen rhubarb, available year round, is a solid substitute.
2 lbs. rhubarb stalks, cut into 1-inch pieces
¼ cup candied ginger, finely chopped
2½ cups brown sugar
2 cups ginger snaps, such as Anna's, crumbled
Pinch salt 14 tablespoons unsalted butter, cut into small pieces
Preheat oven to 350.
In a medium bowl, toss the rhubarb and candied ginger together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.
In a medium bowl, combine crumbled ginger snaps, salt, and the remaining ½ cup sugar. Using a pastry cutter or two table knives, work butter into the ginger snap mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.
Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm with whipped cream or strawberry ice cream.
ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM
Hands on time: 30 minutes
Total time: 1 hour, plus time for freezing
Makes: 1 quart
This ice cream recipe from Jeni's Splendid Ice Creams founder Jeni Britton Bauer mixes summer strawberries made sweeter by roasting and tangy buttermilk. You'll need a standard 1 ½ quart canister ice cream machine.
FOR THE ROASTED STRAWBERRIES:
1 pint strawberries, hulled and sliced ½ inch thick
1/3 cup sugar
3 tablespoons fresh lemon juice
FOR THE ICE CREAM BASE:
1½ cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese, softened
½ teaspoon fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
¼ cup buttermilk
For the roasted strawberries: Preheat oven to 375.
In an 8 inch glass or ceramic baking dish, combine strawberries with sugar and roast for 8 minutes, or until just soft. Let cool slightly. Puree the berries in a blender or food processor with the lemon juice. Measure ½ cup of the pureed berries and refrigerate the rest for another purpose.
For the ice cream: In a small bowl, mix two tablespoons of the milk with the cornstarch to make a smooth slurry.
In a medium bowl, whisk the cream cheese and salt together until smooth.
Fill a large bowl with ice water to make an ice bath.
In a 4-quart saucepan, combine the remaining milk, cream, sugar and corn syrup. Bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.
In a medium bowl, gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and the buttermilk and blend well.
Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze in 1½-quart canister ice cream machine according to manufacturer's instructions.
Adapted from "Jeni's Splendid Ice Creams at Home" by Jeni Britton Bauer (Artisan, $23.95).