Hello strangers! It's been more than a while but I'm still knittin' and cookin' but mostly workin' these days. This winter has been a real
b@#tch so far; I can't believe how much freakin' snow we've had! And 30 more cm coming tomorrow?! What the hell?!
Anyway, I participated in the "Preview to the Taste of Moncton" (you can visit the event details on Facebook; just search
Taste of Moncton). Chef Arne (from the
St-George Soup and Sandwich Shop and the coming soon
Cafe Aberdeen) and I prepared a slew of yummy dishes at the Moncton Market this morning and as promised, here are the recipes for the items I prepared...
Pizelle Batter (Italian wafer-thin waffles)
for enough batter to prepare 2 to 3 dozen 3" pizelles you will need:
- 1 tbsp lightly whipped egg white
- 3 tbsp vegetable oil
- 2 tbsp ground almond
- 6 tbsp powdered mil
- 1/4 tsp vanilla, almond, or rum extract
- 1 cup all-purpose flour
- 2/3 cup confectioner's sugar
- 1 cup water
Combine all of the ingredients in a mixer or by hand and chill for at least two hours before using. Using a traditional pizelle iron or a waffle-cone iron (much less expensive), spoon an appropriate amount of batter onto the pre-heated iron and press until dark and crispy. Using a good quality non-stick spray will help although most modern irons are teflon coated so it's not absolutely necessary.
You can prepare the pizelles up to 4 days ahead of time and store them in tightly sealed containers in a dry area. Pizelles can be served with ice cream, tea, coffee, iced coffee, custards, creme brulee, .... well, you get the idea!
Here is the 5 Spice Ice Cream recipe:
- 6 large egg yolks
- 2 cups heavy cream
- 2/3 cup milk
- 1 cup granulated sugar
- 1/4 tsp vanilla extract
- 1/4 tsp Chinese 5 Spice, ground
In a heavy-bottom sauce pot, heat cream, milk, vanilla extract, and 5 Spice to just before a simmer. Don't let the mixture boil as it might scorch; once the mixture burns, you'll never be able to fix the burnt taste.
Seperately, whisk together the egg yolks and the sugar until the sugar is disolved and the yolks are a light yellow.
Temper the yolk/ sugar mixture by slowly ladelling the heated cream/ milk mixture into the yolks/ sugar. Doing this will allow the egg mixture to heat slowly without curdling. Once all of the cream mixture has been added to the egg mixture, return the whole mix to the pot and heat over medium-high heat until it begins to thicken slightly. As soon as this happens, remove it from the heat and strain it to remove any egg lumps or un-dissolved sugar bits. This custard is the base for the ice cream and must be completely chilled before using it in your ice-cream machine. Follow the manufacturer's directions for the ice-cream making part.
For the Espresso Candied Walnuts, follow this link:
http://www.epicurious.com/recipes/food/views/240756 from the December 2007 issue of
Bon Appetit magazine.
Well, back to my knitting! I'm finishing up a pair of
Wine and Roses mitts from Interweave Knits Winter 2006 issue. I've promised a co-worker that she'd have them before the end of the winter! Happy Weekend! xo
Chair full of bowlies.....
