Showing posts sorted by date for query ice cream. Sort by relevance Show all posts
Showing posts sorted by date for query ice cream. Sort by relevance Show all posts

Wednesday, February 26, 2025

Whipped Espresso Cream

This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up! 

Food Lust People Love: This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up!

I grew up drinking café au lait, my grandmother’s bitter dark roast coffee warmed with milk and sugar in her little enamel pot. If I close my eyes, I can still smell her warm kitchen, redolent of fried chicken, roux and onions, with a hint of mothballs that seemed to linger year-round. It was probably my favorite place on earth. 

My grandmother gave me a love of coffee that has lasted my whole life. The aroma as coffee brews is the best smell to wake up to! In fact, even as a child, my favorite ice cream flavor was coffee. That’s why I love this easy dessert. 

Whipped Espresso Cream

This makes four servings. It takes just minutes to make and can be eaten right away or chilled in the refrigerator until you are ready to serve.

Ingredients
2 teaspoons instant espresso powder, plus more to sprinkle on top
1/3 cup or 41g powdered sugar
1/4 cup or 60ml hot water
1 1/4 cups or 300ml whipping cream
Pinch cream of tartar

Optional for decoration (and eating!): Chocolate-covered espresso beans

Method
In a small bowl, dissolve the espresso powder and sugar in the hot water, stirring well until it is completely liquid. 


Chill in the refrigerator or freezer until cold. 


Whisk the whipping cream with the cream of tartar until you have medium hard peaks. As you can see, I use my stand mixer for this step but you can use electric beaters. 


Add a couple of good spoons of the whipped cream to the coffee mixture and fold to combine. 


Add the coffee/cream mixture to the cream bowl.


Fold gently till it’s almost homogeneous. A few little streaks of espresso are fine. 


Spoon the whipped espresso cream in four pretty glasses or ramekins. Sprinkle some more espresso powder on top.


Add a few chocolate-covered espresso beans, if desired.  

Food Lust People Love: This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up!

Serve immediately or refrigerate until ready to serve. 

Food Lust People Love: This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up!

Enjoy! 

Welcome to the 5th edition of Alphabet Challenge 2025, brought to you by the letter E. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the E recipes below:




Here are my posts for the 2025 alphabet challenge, thus far:

E. Whipped Espresso Cream – this post!



Pin this Whipped Espresso Cream! 

Food Lust People Love: This rich whipped espresso cream is just sweet enough to qualify as dessert with a good hit of bitter coffee. It’s the perfect after dinner pick me up!
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Wednesday, December 18, 2024

Zucchini and Bacon Pangrattato

Buttery golden zucchini with bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

Food Lust People Love: Buttery golden zucchini and bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

During the summer, when the zucchini abounds in our local honesty boxes and farm stands, I am always on the lookout for new ways to prepare it. While searching, I came across a Nigel Slater recipe online that sounded interesting. For the record, I love Nigel Slater and, in my book, he can do no wrong. 

HOWEVER, in the instance of this recipe, Nigel was clearly, ahem, mistaken. He called the breadcrumb topping gremolata! You and I both know that gremolata is an Italian condiment consisting of chopped parsley mixed with lemon zest and garlic. And it would be very tasty sprinkled on some zucchini but what Nigel actually made was a pangrattato! Because breadcrumbs. 

Potaytoe, potahtoe. Still delicious. 

Zucchini with Bacon Pangrattato

I use the very handy real bacon crumbles I buy in Costco for this dish but it’s never crispy enough, hence the extra frying step. If your bacon is already cooked extra crispy, you can skip that. Just put the bacon and butter in the pan and add the rosemary and garlic right away. This recipe is adapted from the one I found online (link above) but it is originally from Nigel’s 2013 book, Eat, The Little Book of Fast Food.

Ingredients
1/3 cup or 40g crumbled cooked bacon
2-3 tablespoons butter, divided
1 short sprig rosemary
1 clove garlic
Several sprigs parsley
About 1 oz or 28g day-old bread
zest small lemon
Fine sea salt
Freshly ground black pepper
Olive oil
3 medium zucchini, approximate weight 340g

Method
Slice some day-old bread thinly. 


I like to use baguettes because they get pretty hard the same day I buy them. This pangrattato is the perfect way to use a stale baguette up that might otherwise be thrown away.

Cut the slices up in to smaller bits and pulse them in a food processor to make breadcrumbs. 


Pull the leaves off of the rosemary and parsley sprigs and mince them and the garlic finely. Zest the lemon. 


In a large skillet, fry the bacon with one tablespoon of butter, until it gets crispy.


Add the minced rosemary and garlic. 


Stir for a minute or two then add the fresh breadcrumbs. 


Add more butter if the crumbs look dry. Let these cook until golden, turning them regularly, then toss in the minced parsley and the lemon zest. 


Season generously with fine sea salt and freshly ground black pepper. When all is crisp and golden, remove from the pan and wipe it with a paper towel. 


Trim the ends off of the zucchini and then cut them in half lengthwise. Cut each half in diagonal pieces. 


Sauté them in the skillet with a drizzle of olive oil and some butter until they are golden on all sides. 


Season well with salt and pepper. 


Pile them in a serving bowl.

Food Lust People Love: Buttery golden zucchini and bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

Top with a generous helping of the bacon pangrattato. 

Food Lust People Love: Buttery golden zucchini and bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

Store any leftover pangrattato in a sealed container in the refrigerator. 

Enjoy! 


Whew! That’s a wrap on our Alphabet Challenge for 2024! This is the 26th edition, brought to you by the letter Z. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Z recipes below:





Pin this Zucchini and Bacon Pangrattato!

Food Lust People Love: Buttery golden zucchini and bacon pangrattato is a great combination of tender and crunchy making this dish one of our favorite sides. I have been known, in fact, to make a meal of it!

 .

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Wednesday, December 4, 2024

Yemma Aouïcha – Eggplant with Chickpeas

Traditionally made with dried chickpeas soaked overnight and a spice paste called derssa, Yemma Aouïcha is a tasty classic dish from Algeria. It's so good!

Food Lust People Love: Traditionally made with dried chickpeas soaked overnight and a spice paste called derssa, Yemma Aouïcha is a tasty classic dish from Algeria. It's so good!

I must confess that not only have I not been to Algeria, I had never heard of this dish before I started my search for recipes that begin with the letter Y. But as soon as I saw the dish name on one list, I began to look for more information about it and the mysterious spice paste derssa (or dersa or even dersah) that seemed integral and yet a little different in each recipe. 

These are the sorts of rabbit holes I adore when I am researching a recipe. I learn so much about other countries and cultures. For one, it seems that many Algerian recipes have chickpeas in them. Families almost always have a small bowl soaking overnight so that they can be used the next day. 

Derssa, however you spell it, is essential in many of the dishes and while some ingredients change, adding caraway and paprika, for instance, they all contain garlic, cumin, some form of red pepper and olive oil. 

Yemma means mother in the Algerian language and Aouïcha is the variation of the name Aïcha, which means “she who lives” or “alive and well.” 

When I started making the derssa with the amount of ingredients listed below, I realized that my little food processor couldn’t process such a small amount smoothly so I ended up doubling the recipe and using only half – about 4 1/2 tablespoons or 60g - in the Yemma Aouïcha. If you have to do the same, use leftovers as you would harissa. Or make this dish again! That is my plan.

Yemma Aouïcha – Eggplant with Chickpeas

NOTE: Start 8-12 hours ahead by soaking the chickpeas! Or you can substitute canned chickpeas. I measured mine after cooking so I am confident telling you to use 1 cup or 150g and rinse well. I give the approximate weight of my eggplant below but a little more or a little less won’t make any difference. 

Ingredients
For the derssa:
4 cloves garlic
1 red chili pepper
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
2 tablespoons olive oil

For the Yemma Aouïcha:
1/3 cup or 66g dried chickpeas (or see note above the ingredient list)
2 large eggplant, approx. weight 2 lbs or 796g
1/4 cup or 60ml canola or other light oil
3/4 cup or 150g rice (I used extra-long grain Basmati)
3 cups or 720ml vegetable or chicken stock
small bunch cilantro, hard stems removed, chopped roughly, plus extra to garnish
1 lemon, cut in wedges to serve

Method
Soak your chickpeas in plenty of cool water for at least 8 hours, or overnight.

Make the derssa by combining all of the ingredients in a small food processor. 
This is one recipe's worth. I actually doubled it, as mentioned above.


Blend till smooth. You can use a mortar and pestle as well. Refrigerate until ready to use. 


When you are ready to cook, wash and rinse the soaked chickpeas. Boil the chickpeas in fresh water for about 10 minutes then drain them in a colander. They should be half cooked and will finish cooking later. 


Cut the eggplant into small cubes.


In a large nonstick pan add a little of the oil and fry the eggplant in batches till they are golden brown, for about 10 minutes. 


Put the browned eggplant in a large bowl and fry the next batch until they are all golden.


Remove the hard stems from the cilantro and chop the tender stems and leaves. 


In a large pot, combine the chickpeas, eggplant and the derssa with 3 tablespoons canola oil.


Mix all the ingredients together. Pour in the rice and the chopped cilantro.


Cover with the stock, bring to a low boil and then simmer, covered, for 20 minutes.
 

Check it and if some of the rice is still hard, add a little water and simmer for another 5 minutes or until the rice is cooked.

Remove from the heat and leave covered until ready to serve. 

Serve warm, drizzled with a little bit of lemon juice and garnish with a little chopped cilantro and a lemon wedge. And since I made double the derssa, I added a little more of that on top. 

Food Lust People Love: Traditionally made with dried chickpeas soaked overnight and a spice paste called derssa, Yemma Aouïcha is a tasty classic dish from Algeria. It's so good!

Enjoy! 

Welcome to the 25th edition of the 2024 Alphabet Challenge, brought to you by the letter Y. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Y recipes below:




Pin this Yemma Aouïcha – Eggplant with Chickpeas!

Food Lust People Love: Traditionally made with dried chickpeas soaked overnight and a spice paste called derssa, Yemma Aouïcha is a tasty classic dish from Algeria. It's so good!

 .

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Wednesday, November 20, 2024

Xmas Eggnog Fudge

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

One of my favorite recipes for the holidays is my grandmother's homemade eggnog.  She always made enough for a houseful, starting with a gallon of milk and almost one dozen large eggs. 

I remember one of my last Christmases at home, following her around the kitchen as she made a batch, writing down the ingredients and her steps. Just four ingredients for a thick, rich, wonderful eggnog. When I got back to my house, I copied it out more neatly into a blank leaf at the back of my Good Housekeeping. I didn’t want to lose it.

I tend to halve the recipe for our smaller household and that still makes plenty. Mo’s homemade eggnog is always served warm with a splash of some strong stuff, either bourbon or rum. 

We also always have store-bought eggnog on hand because we like to drink it cold, spiked or not, and use it in baked goods like my streusel coffee cake, eggnog pound cake, muffins and mousse or homemade candy, like this Xmas eggnog fudge. 

I think it would be fair to say that we are huge fans of The Nog. Hope you are too!

Xmas Eggnog Fudge

Abject apologies for the lack of process photos for this recipe. The lighting was terrible and shots of the pot on the stove would genuinely not have been helpful to include. Make sure you use a timer and a candy thermometer and follow the instructions. You’ll be fine. (Any questions? Leave me a comment.)

Ingredients
2 3⁄4 cups or 550g sugar
1 cup or 240ml commercial good quality eggnog (NOT low fat)
1/2 teaspoon salt
6 ounces or 170g white chocolate, chopped roughly (Use good quality- not baking chocolate or chips)
1 1⁄2 cups or 85g mini marshmallows
1⁄2 teaspoon cinnamon
1 cup or 150g almonds, toasted and chopped coarsely
1⁄8 cup or 30g butter (Do not substitute margarine!)
Freshly grated or powdered nutmeg for decoration. 

Method
Line a 9x9-inch 23x23cm pan with aluminum foil and set aside.

In a heavy bottomed saucepan, mix together the eggnog, sugar and salt, bring to a slow rolling boil over medium to med-high heat. Do not walk away from the pot. If it threatens to boil over, turn the heat down just a little bit. You still need a rapid boil. Set a timer for 2 minutes when it starts to boil.

When the timer rings, remove the pot from the stove and stir in the marshmallows and cinnamon.

Put the pot back on the stove and bring it back to a rolling boil and set the timer for 6 minutes. 

Put your candy thermometer in the pot. The temperature should reach at least 234°F or 112°C but no higher than 238°F or 114°C. Then the pot should be removed from the heat.

When the 6-minute timer rings or the mixture reaches the proper temperature, whichever happens first, remove the pot from the stove and stir in the butter, white chocolate and chopped almonds.

Stir rapidly with a wooden spoon until the butter and chocolate have melted and are completely incorporated and the mixture has a glossy appearance. 

Pour it into your prepared foil-lined pan and quickly sprinkle with nutmeg, if desired. Leave to cool completely at room temperature. 

To cut, remove the fudge from the pan by lifting the foil lining out and cut it into small squares with a sharp knife. It’s very rich so you can cut them quite small. 

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

You can put the squares in little candy liners to serve (or gift) or stack them on a decorative plate. 

Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

Store in a sealed container in a cool, dry place. 

Enjoy! 

Welcome to the 24th edition of the 2024 Alphabet Challenge, brought to you by the letter X. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the X recipes below:


X. Xmas Eggnog Fudge -  this post!


Pin this Xmas Eggnog Fudge!

Food Lust People Love: Turn everybody's favorite creamy, sweet holiday beverage into Xmas Eggnog Fudge with this simple recipe your friends and family are sure to love. It's perfect as a holiday gift or to take on the road for when you need an eggnog fix.

.

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Wednesday, November 6, 2024

Honey Walnut Brittle

This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

Food Lust People Love: This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

There was really nothing my grandmother liked more than a good old-fashioned peanut brittle so occasionally I used to make or buy her some. She wasn’t really supposed to be eating candy because of her diabetes but, hey, the occasionally treat didn’t kill her. 

In fact, she lived to the impressive age of 99 1/2 years old. When she passed away in July of 2013, we already had a big shindig planned for December to celebrate her 100th birthday. Truly, we expected her to live even longer than that.

Though a child of the early 1900s who rode a horse and buggy to school every day, she eagerly embraced cooking breakthroughs like the microwave and canned "cream of" soup. Her favorite cooking appliance was a little toaster oven. She made all sorts in that thing, from biscuits to baked chicken thighs and mini pizzas. 

As I stirred this microwave brittle, I thought of Gram and how much she would have enjoyed both eating it and how easy it is to make.  

Honey Walnut Brittle

You need a large microwaveable bowl for this recipe! When it boils in the microwave and again when the baking soda is added at the end, the mixture foams up and will overflow a small bowl. This recipe is adapted from one on All Recipes.

Ingredients
1 cup or 200g sugar
½ cup or 120ml honey
1 cup or 100g chopped walnuts 
1 tablespoon unsalted butter, plus more for greasing the foil
½ teaspoon fine sea salt
1 teaspoon vanilla extract
¾ teaspoon baking soda

Method
Line a large baking sheet with foil and grease it well with butter.

Mix the sugar and honey together in a large microwave-safe glass bowl. 


Place in the microwave and cook on high for 1 minute. 


Stir, and cook 1 minute more. 

Stir mixture again, and cook until mixture boils and the sugar is completely dissolved, an additional 30 seconds to 1 minute. I watched through the microwave door and mine started to bubble up at about 45 seconds. 


Fold the walnuts into the sugar/honey mixture. 


Heat in the microwave another 3 minutes, stirring between each minute. (I took photos all along the way but do you truly need to see them all? I'm guessing not.) The bowl will be hot so use mitts to protect your hands. 


Stir in the butter, salt and vanilla extract. 


Microwave until mixture is caramel in color, an additional 1 to 2 minutes.

Carefully remove the hot bowl from microwave, and quickly stir in baking soda until fully incorporated. This will foam up!


Immediately pour the mixture onto your buttered foil-lined pan. 


Allow to cool until the brittle is set, about 15 minutes in a cool kitchen. It could take longer in a warm place. In hot Texas, I popped mine in the refrigerator when I got impatient. Break into pieces and store in an airtight container.

Food Lust People Love: This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

Enjoy! 

Food Lust People Love: This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.

Welcome to the 23th edition of the 2024 Alphabet Challenge, brought to you by the letter W. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the W recipes below:


Pin this Honey Walnut Brittle!

Food Lust People Love: This microwave recipe for Honey Walnut Brittle is super easy and quick, yet delightfully buttery, nutty and delicious. I think Gram would approve.


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