PEACHIEST PEACH ICE CREAM WITH ATTITUDE

INGREDIENTS

6 large peaches which have been forgotten for days,unpeeled, seeded, and chopped in 1/2-inch chunks
1/2 c. turbinado
3/4 c. cup brown sugar, firmly packed
juice of 1/2 fresh orange
1-1/2 c. whole milk
3  eggs, beaten
1-1/2 c. heavy cream
1 teaspoon vanilla

DIRECTIONS

1.       Preheat the water bath to 185°f

2.       Put chopped peaches into a large bowl and add 1/2 cup turbinado and orange juice to macerate.  Cover with plastic wrap and set in the fridge.

3.       Combine the milk, eggs, heavy cream, vanilla and brown sugar, blend well with an immersion blender and remove any excessive bubbles. Seal in a sous vide bag.

4.       Place in the water bath for 60 minutes, agitating occasionally during cooking.

5.       Remove custard from water and put in an ice bath. Agitate to accelerate cooling.

6.       When chilled, place 1/2 of the peaches and their juice in a blender and puree.

7.       Pour puree into the chilled custard, then add the remaining chunks of peaches and mix well.

8.       Pour 1/2 of the peach mixture into a 1-1/2 qt. bowl of an ice cream maker and process according to manufacturer’s directions.

9.       Return the remaining peach mixture to the fridge.

10.   When the first batch is done, scrape it into a 3 qt. covered freezer container and place in the freezer until the second batch is finished.  Combine batches.

11.   Allow to freeze about 1 hour, then scoop and enjoy!

STOLEN new york cheesecake

Crust

6 ghramcrackers
1/3c brown suger
1/4t salt
6T melted butter
1/2c flour

process to crumbs in food processor
in a 9" springform pan, line with parchment, press crust evenly on bottom
bake 10-12 min at 325f. set aside

Filling

2.5lb cream cheese (room temp)
1/8t salt
1 1/2c sugar divided
1/3 sour cream
2t lemon
2t vanilla
6 eggs
2 egg yolks

preaheat oven to 200f

in kitchenaid, med-low setting
beat cream cheese2 min
add sour cream
beat 1 min
lemon, vanilla, salt half sugar
beat 1 min
add other half suger
beat 1 min
add egg yolks
beat 1 min
add 2 eggs and beat 1 min, repeat till out of eggs
butter edges of the springform pan
strain through seive  onto the crust and tap to remove bubbles

bake at 200 3.5 hours, checking for obvious bubbles at 45 min.

remove and rest on counter, crank heat to 500f, put cake back in for 5 min.

cool completely for ~3h

Candied oranges

Slice to 1/4 thickness
Simmer in a 1:1 simple syrup until pith is translucent 20-30 min
dehydrate for 4 hours at 135*F

Been doing 9 hours. Chewy results.

Blueberry-apple crumble

Ingredients:

Filling

5 lbs apples
3 Tablespons lemon juice
1 and 1/2 cup  granulated sugar
6 Tablespoons Minute Tapioca
2 cups dried blueberries
2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Topping

1/3 cup  packed light or dark brown sugar
1 cup old-fashioned rolled oats
1/2 cup almond meal
1/2 cup pecan meal
1/2 teaspoon ground cinnamon

1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened

Directions:

Preheat oven to 350F degrees.

Peel, core, and thin slice apples.

Whisk together dry ingredients for filling and combine with apples and lemon juice in a large microwave safe container.

Heat in microwave for 12 minutes, 3 minutes at a time, stirring between. Mixture should be somewhat syrupy.

Stir in blueberries.

Spoon into a 9x13-inch baking dish. Set aside.

For the topping:

In a stand mixer, mix the brown sugar, salt, cinnamon, and butter until no chunks of butter exist.

Add nut meals and oats until combined, scraping down sides as needed.

Sprinkle topping over the apples and finish with a few slivered or sliced almonds-- these extra almonds on top are optional.

Bake for 30-35 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 10 minutes.

broccoli soup

Ingredients

1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon vegetable oil
1 bay leaf
1 pound green broccoli, chopped
1 small potato, chopped
2 1/2 cups light vegetable stock
Salt and pepper, to taste
1/2 lemon, juiced
Lowfat plain yogurt

Directions

Saute onion and garlic in the oil until soft, 3 to 4 minutes.

Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.

Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

immersion blender for soups

Wendy's pumpkin soup

1 kg pumpkin
1 potato, peeled and chopped
1 small sweet potato, peeled and chopped
2 onions, chopped
2 teaspoons curry powder
1/4 teaspoon cumin
2 teaspoons crushed garlic
6 cups chicken stock
Place pumpkin in the oven and roast at 200 degrees C until soft. (This is optional you can just put pumpkin into the soup but I find this gives it a much sweeter flavour).

In the meanwhile heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.

Add curry powder and cumin and keep stirring to allow aroma to develop.

Add all the vegetables and pour over the stock.

Bring to the boil, then cover and turn heat down to a simmer for approximately 20 minutes until all vegies are soft.

Puree and serve.