Autumn Maple Ice Cream with Sugared Pancetta

Contrary to popular belief, beer and ice cream do mix. Last year, The Bruery released their version of a pumpkin beer called Autumn Maple and I couldn't wait to cook with it.


Rather than pumpkins, this beer is brewed with 17 pounds of yams along with spices and maple syrup. Consider it a bold sipping beer with a big nod to the booze. The warm fall flavors made me think of a holiday ice cream, a holiday beer ice cream. Genius.

Reducing the beer concentrated the spice while the maple syrup adds that remembrance of home. The crispy, candied pancetta adds a smoky, earthy layer along with a little crunch.

Because this beer has the full Autumn feel, I added a couple of coffee beans to help achieve that fantastic part of dinner where dessert-meets-after-dinner-drink-meets-coffee time. Enjoy Autumn through a bowl of creamy Fat and Happy ice cream.

Easy Pretzel and Chocolate Covered Ice Cream Bars

A lot of ice cream gets made at Fat and Happy and there is nothing sadder than old, wasted ice cream. The problem being that ice cream is difficult to share. Between lugging around the ice cream, the bowls, the scooper, the napkins and the spoons and then getting all that back, it's a dang hassle.

Solution: ice cream bars. Not only are they portable, but using pretzels in place of popsicle sticks makes these little puppies green too!

Of course, I'm a proponent of making homemade ice cream, but not everybody has that option. The best part about this recipe (aside from eating it) is that you can use store bought ice cream and still come out a hero!

All you need is ice cream (check out the Fat and Happy Ice Cream archive for amazing, interesting ice cream flavors), pretzels, chocolate and small dixie cups. There are a couple of easy steps involved, so start the night before or the morning of.

No more more wasted ice cream. Your friends, kids, guest, coworkers, doormen and mail carriers will go ape over these Fat and Happy, completely edible, ice cream treats and will dive in the moment you hand it to them. Even if it is 7am. Trust me.

Recipe Swap: Chocolate Avocado Chipotle Tequila Popsicles

After taking a month off from the Recipe Swap, we are back in full force to kick off the first weekend of summer with our individual remakes of a Chocolate Mint Pie.

My first inclination was to make an inside out pie in the form of a crunchy mint truffle using the homemade creme de menthe left over from my shamrock shake adventure. Days before this post was due I received an invitation to a Top Chef Drink party ... being held at my house!

Visions of glasses smudged from smoldering rosemary, concoctions bubbling with pop rock inventions and deconstructed cocktails swirled in my head. The only thing I knew for sure was that I didn't have a lot of time to create the winning drink AND prepare for the party.

I toyed with chocolate and mint in a drink but I couldn't get past the girly martini stigma surrounding those flavors. A frozen cocktail felt a bit better, but it needed a savory edge, something almost spicy. And it needed a filler. The obvious choice was a Greek yogurt until I remembered a chocolate avocado shake I once made. Avocados are green and so is mint, seemed like a fair swap.

Rhubarb Strawberry Coffee Cake with Buttermilk Ice Cream

There is a special season that only lasts a few weeks every year and I'm not talking about summer in Chicago. That old adage 'if you blink you will miss it' has never been more appropriate than when talking about rhubarb season.

April showers bring May flowers and pretty red stalks of crisp Rhubarb. So many people think they don't like this fruit disguised vegetable; often it's their own preconceived notions or the reminisce of some disgusting goo made by a distant aunt that slithered away on its own accord, just like in the movie Better Off Dead.

This is nothing like that and the only place the cake is going in your belly. Strawberry and rhubarb are a natural combination; the striking part of the dish comes when that tart, sweet flavor meets the tangy buttermilk ice cream. It turned out so much better than planned that I offered to make it the very next weekend for another party.

It was a good week snacking on this ice cream and cake combination until a trip to the store turned up an empty rhubarb shelf. Rhubarb hunting I went. The next store and the next were all out. The season came and went in less than 2 weeks; looking back I should be happy I was able to bag any.

Homemade Creme de Menthe and Basil Mint Chocolate Shamrock Shakes

Recently I came across a couple of different recipes for making homemade creme de menthe; with St Patrick's day right around the corner and visions of shamrock shakes clouding my judgement, how could I say no.


Both recipes are great in their own right. The first is very much a knock-off of the classic green, bottled creme de menthe and only takes minutes to make. While the other is a more refined, upscale, sipping (if you will) creme de minth. If you are short on time go with the quick option and you won't be disappointed.

For the longer, steeping version I used natural cane sugar my sister brought back from Hawaii for me (another successful secret ingredient!) and I opted to let the color be natural rather than fake green. This method takes 2 days for steeping but the result is a subtle, almost caramel-ly mint liqueur. In both cases I preferred these chilled and opted to keep in the refrigerator for storage.

Now the questions is what to do with the creme de minth. This time of year it only makes sense that a shamrock shake is warranted. But rarely can I stick with the easy options; I wasn't looking to make a difficult recipe- just to elevate this yummy shake. The simple addition of fresh basil added to layers of mint shake and chocolate cookies and you've got a fricken delicious dessert!

Toasted Macadamia Nut and White Chocolate Ice Cream

I first created this ice cream as part of a Thanksgiving dinner last year. It was such a hit that I sent home all the extras with our guests and forgot to get pictures of it. Oh darn, that meant I needed to remake it ... for photo purposes, of course.

The texture of this ice cream is slightly different than all the rest of my ice creams, while the base is still extraordinarily creamy, it's studded with a fine layer of tiny, crunchy, toasted macadamia nuts. As it begins to warm and melt it doesn't become runny milk as typical, it becomes almost foamy thanks to the texture. The result is a hearty, toasted flavor that the fills the palette with joy. The hint of white chocolate gives this ice cream a sweet holiday undertone.

This ice cream feels like a fall or winter treat, but paired with the right thing and with the right sauce (say nestled inside a delicate roasted peach), it could easily become a fat and happy summer dessert.

Recipe Swap: Ginger Molasses Frozen Cheesecake Nibs

What: August Recipe Swap
Original Recipe: Sorghum Molasses Cookies
Recreated Recipe: Frozen Ginger Molasses Cheesecake Nibs


This was nearly my first Recipe Swap fail. I was convinced that I needed to create a molasses beer cookie that had an oozing ginger center. I was so close to an amazing, porter based molasses cookie with a creamy ginger center that I could almost taste it. In fact, I did taste it ... a few times. It was so close, but I just couldn't quite get the recipe where it needed to be.


Imagine now that it's Sunday afternoon, just a few mere hours from when my recipe is supposed to be posted and I over tweaked my cookie recipe so much that these cookies now look like sad, flat little tortillas. So much for the puffy, gooey middle.

Grapefruit Ice Cream

This post is the second part to the Almond Cake with Ginger Syrup post, which I blogged about previously. For whatever reason, I had it in my head that I wanted to marry ginger and grapefruit for my friends birthday cake. I did and it's a super fun mix.

The moist gingery almond cake gets a kick from the subtle yet punchy grapefruit ice cream. It's an unexpected flavor from this creamy pillow. I created this recipe slightly different than my typical ice creams by combining a custard with a typical 'fool' (whipped cream) option for a lighter end product.

Ice cream is always Fat and Happy, and now it's zippy too.

Almond Cake with Ginger Rosemary Syrup and Grapefruit Ice Cream

Birthdays are special and should be celebrated as such. When I get the chance to help a friend celebrate by making their cake, my goal is to make that cake as memorable as possible. The cake should represent them, their personality and their energy.

This Almond Cake was for a friend who is refined and classic with an refreshingly cool and sassy layer. The ground almonds give the elegant cake it's  grainy-like texture while the ginger syrup keeps the cake mouth-wateringly moist. The grapefruit ice cream brings in a bold punch against the ginger.

An elegant birthday cake by all standards, yet casual enough for any Fat and Happy day.

Lemon Jalapeno Ice Cream

I love mixing flavors into an ice cream, especially ones that make people raise their eyebrows. Lemon ice cream isn't strange, and lemon mixed with jalapeno isn't really strange on it's own either, but jalapeno in an ice cream? Now that's gonna pop a few lids.

When I offered this ice cream to friends, many of them said no thanks. But after coaxing them to try it, everyone was wowed at how much they loved it.

The first taste packs a huge punch of lemon, there is no hiding my love of this deceivingly delicate fruit in this dish; then a subtle warmth slowly coats the throat. Not the kind of heat that makes you cough but rather a gentle pepper flavor that calms the lemon surge.

This Lemon Jalapeno ice cream is a great way to approach the heat of the summer. And it helps keep your taste buds, and your friends eye brows, on their fat and happy toes!

Oatmeal Ice Cream

What the hell, right? Oatmeal Ice Cream? It's almost hard to even imagine what this would taste like, but let me assure ... it ... is ... phenomenal!

With an entire half gallon of fresh Oberweis cream on my hands, I went into ice cream making mode. German Chocolate with Caramel Pecan Swirl, Mexican Fried Ice Cream Pie, and Lemon Jalapeno all churned out of my kitchen (look for the postings of each soon!). There was enough cream left for one more batch but my creative mind blanked stagnant.

A search reminiscent of a Saint Bernard (complete with a small whiskey barrel collar) looking for a lost avalanche victim started in my kitchen - not a cupboard was overlooked for a clue to a new ice cream flavor. Saltine cracker ice cream? No. Green chili ice cream...maybe, but not today. Oatmeal? Oatmeal ice cream. Could it work?  Should it work? Why not?

So oatmeal ice cream it was and I can't be more excited about it. I couldn't decided whether to leave the oats in the ice cream or to strain it out so tried it both ways. The strained oatmeal was smooth and creamy, refined and upscale; while the unstrained oatmeal was creamy and thick yet chewy, outrageous and fun. Both ways are so fat and happy amazing that you can't delay making this ice cream today!

Tips and Techniques: This ice cream is great straight up; but for fun, try a little drizzle of maple syrup and a few fresh blue berries. Or if you are adventurous, reduce a little balsamic vinegar and drizzle just a smattering on the plate. It's an odd, almost stuffy combination that I liked, Dave preferred the maple syrup.


Oatmeal Ice Cream

1 cup cream
1 cup half n half
1 whole egg
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp  salt
1/2 cup oatmeal
1/2 tbls dark Rum
1/2 tsp cinnamon

Heat cream, remove from heat and whisk in brown sugar, salt and oats. Steep for 10 minutes. Whisk the egg with 1/4 cup white sugar until fluffy, pale and doubled in size.

Place the steeping cream back on the heat and temper in the egg. Cook to a custard, remove from heat and add the rum and cinnamon.

Place the custard in an ice bath to chill it, then refrigerate overnight. Decide if you want to strain it, or strain half and try it both ways.

Process according to the ice cream manufacturers directions. Fresh ice cream should be eaten within a week.

German Chocolate Ice Cream with Coconut Pecan Caramel Swirl

German Chocolate cake says birthday to me. The tall- tiered cake, dripping in caramel frosting with coconut and pecans, crowned with colorful flickering candles on top... Oh happy day!

Ice cream making mode was on thanks to fresh cream from Oberweis Dairy when the image of this German Chocolate cake came to mind. Why not turn that childhood memory into a super yummy frozen treat?

I set out to make a German Chocolate ice cream rather than a basic ice cream with cake mixed in; the result is super creamy and chocolaty delicious. What really brings the full cake flavor together is the layer of caramel coconut pecan swirl. It's basically frosting for your ice cream, but it stays creamy when frozen.

I couldn't resist adding a candle to the ice cream scoop; this is now embedded in my memory in place of that tiered cake. Kids of all ages will love this Fat and Happy rendition of a birthday classic.

Tips and techniques: I felt like I made just a bit too much frosting swirl and did not layer the entire batch with the ice cream; it just depends on your taste preference. Using all of the swirl will just give a little sweeter ice cream.

German Chocolate Ice Cream with Coconut Pecan Caramel Swirl


German Chocolate Ice Cream

2 cups cream
1 cup half n half
1/4 cup sugar
2 egg yolks
1/4 cup sugar
1 tbls cocoa powder
1 tsp vanilla
pinch of salt
4 ounces of German chocolate
1 cup Greek yogurt

Heat the cream, half and half and 1/4 cup sugar over medium heat, just below boiling. While the cream is heating, whip the egg yolks with the remaining 1/4 cup sugar until they are pale, creamy and doubled in size. Temper the eggs with the hot cream by adding in just a drizzle of the cream to the eggs at a time. This will keep the eggs from cooking or scrambling.

Pour the egg mixture back into the pan and return to medium low heat. Whisk in the cocoa powder and vanilla and continue to cook until the custard thickens. Stir often with  a wooden spoon, check the thickness of the custard by running your finger along the back side of the spoon. If the custard is thickened, your finger line will stay.

Remove the custard from the heat and stir in the melted German chocolate and a pinch of salt. Place the custard in an ice bath to cool. Cover and place the custard in the refrigerator overnight to steep.

Before placing in the ice cream maker, stir in the Greek yogurt. Process according to the ice cream makers directions.

Make the Coconut Pecan Caramel Swirl ahead of time so it has time to cool before the ice cream comes out of the ice cream maker, this can be done the night before and kept in the fridge.

To add in the coconut pecan caramel swirl, the best method is to layer it with the ice cream rather than to swirl it in the ice cream maker. Do layer this when the ice cream comes out of the ice cream maker so it is still a little soft and pliable. Choose the container that will hold the ice cream, add a layer of ice cream and then a thinner layer of the German chocolate frosting. Repeat until you have used up all the ice cream and swirl. . Place in the freezer until solid.



Coconut Pecan Caramel Swirl

4 Tbls butter
5 oz evaporated milk
1/2 cup brown sugar
1/2 tsp vanilla
pinch of salt
1/2 cup coconut
1/2  cup pecans

Place the butter, evaporated milk and brown sugar in a small sauce pan. Bring to a soft boil and hold there for about 5 minutes, stirring often.

Add in the vanilla and pinch of salt. Remove from heat and stir in the coconut and pecans. Cool, follow the directions above to layer with the German Chocolate Ice Cream.

Mexican Fried Ice Cream Pie

Is Mexican Fried Ice Cream really Mexican? If anything, it perhaps falls under the category of Tex-Mex, because let's admit you will never see this on the menu of your favorite taqueria. That said, it doesn't mean it isn't damn delicious!

My initial goal was not to make a pie version of Mexican fried ice cream; it started with a cinnamon ice cream which, on it's own, was a super yummy rendition of horchata. From there the pie just evolved. Perhaps because Dave was looking for a reason to put chocolate on top or perhaps because I have a tendency to take recipes to the next level.

Whatever the reason, let's just be thankful for it because the results are spoon after spoon- licking good. While taking photos of my food, often I'll take a bite of the food to change up the picture. Rarely do I have more than that, at least while in the photography phase. This pie however, I ate the entire piece before taking even one photo- holy yummy!

Whether this is Mexican, Tex-Mex or just plain old American doesn't matter, it's a Fat and Happy ice cream recipe that shouldn't be missed!

Tips and Techniques: The combination of the almonds with the cornflakes and brown sugar really sets the crust apart. The drizzle of warm honey and chocolate is an absolute must, do not miss this step.






Mexican Fried Ice Cream Pie

Putting it all together:
Make the almond, cornflake pie crust and cool ahead of time (recipe below).

Make the cinnamon ice cream (recipe below) preferably the night before so it can steep overnight before freezing it. Scoop the ice cream into the cooled pie crust when it comes out of the ice cream maker. Freeze until solid.

To serve, drizzle each piece with fresh cinnamon whipped cream, a tablespoon or two of warm honey and a tablespoon of warmed chocolate.  Enjoy!


Cinnamon Ice Cream 
(Horchata Ice Cream)

3 yolks
1 1/2 cup whipping cream
2 cups half and half
3/4 scant cup sugar
2 cloves
2 cardamom pods, slightly crushed
2 cinnamon sticks
2 tbls vanilla

Begin to warm the cream and half and half over medium heat.  Whip the yolks with the sugar until fluffy, pale and doubled in size. Temper the eggs with the warm cream then add the eggs into the cream pot, stirring with a whisk.

Add the cloves, cardamom pods, cinnamon and vanilla to the cream. Cook over medium-high heat until the custard thickens and coats the back of the spoon, be sure to stir constantly with a wooden spoon. (Run your finger on the back of a spoon, you'll be able to draw a line through the custard and have it hold once it is thickened.)

Remove from heat and cool in an ice bath, stirring often.  Cover tightly and place in the refrigerator overnight or for 24 hours. This will allow the the the spices a chance to steep with the custard and will produce a creamier ice cream.

Strain into an ice cream maker and process according to manufacturers directions. Continue with the pie directions above.

Almond, Corn Flake and Brown Sugar Crust 
(Un-fried Ice Cream Crust)

1/3 cup almonds
2 cups corn flakes
2 Tbls brown sugar
1 tsp cinnamon
2 tbls butter

Preheat the oven to 350 degrees. Place the almonds in a Cuisinart, pulse to a crumb. Add in the corn flakes, brown sugar and cinnamon, pulse again to a crumb. Slowly pour in the melted butter while pulsing.

Pour the crumb mixture into a pie pan and press into place. If the crumb crust is sticking to much to the your hands, used the back of a large spoon.

Place in the oven to toast until slightly browned, just about 10 minutes. Remove and cool.  Continue with the directions above.

Cinnamon Whipped Cream

1/2 cup heavy whipped cream
2 -4 tbls sugar, depending on your sweetness preference
2 tsp cinnamon

Beat the whipped cream and the sugar until nearly stiff. Add in the cinnamon and finish beating until the cream reaches desired thickness.  For this dessert, my preference was to leave the whipped cream very soft, almost runny rather than as a stiffer version. Either way works great.

Pumpkin Semifreddo Pie with Ginger Orange Sauce

 

Pumpkin Pie is as much of a staple at Thanksgiving as hot dogs are at a baseball game. It's wrong to get sushi at a ballgame (even if it is available!) and it would be wrong to skip the turkey-day pumpkin - I'm pretty sure it's written in the rules somewhere. Plus, Aunt Mable and Uncle Bob would NEVER stand for it.

But there is nothing in the rules that say the pumpkin can't be a cold, frozen treat!  This is a Fat and Happy twist on the typical pumpkin pie. It's easier, it goes together faster and you still get that homey, fall feeling which comes with pumpkin. After the heavy meal of turkey, stuffing and potatoes you'll find this to be a nice light alternative that's a little easier on the tummy.

If you want to your mini frozen pumpkin pies to the next level- do make the orange sauce to serve along side these delightful treats. Change up your holiday dessert while keeping tradition without causing coronaries with the relatives. This could become your new Fat and Happy Holiday meal tradition.

Tips and Techniques:  Think of a semifreddo as ice creams' distant cousin. After testing 3 versions of this recipes which were exactly the same - the Greek Yogurt edged out the cream cheese, with the mascarpone falling to last place. All three are acceptable and could be used, but if you trust this blog at all, I would stick with the yogurt or cream cheese and stay away from the mascarpone.


Pumpkin Semifreddo Pie

Gingersnap Crust:
30 thin gingersnap cookies
2 tbls butter

Semifreddo:
1/2 cup pumpkin puree (can use canned)
1/2 tsp cinnamon
1/8 tsp ground clove
1/8 tsp ground ginger
1/2 tsp vanilla
2 tbls brown sugar
pinch of salt
4 oz of Greek yogurt, cream cheese or mascarpone
1/2 cup cream- whipped to soft peaks
1/4 cup sugar

Pulse the gingersnap cookies in a Cuisinart (or with a rolling pin) until finely crumbled.  Add in 2 tablespoons of melted butter.  Push  about 2 -3 tablespoons of the cookie crumb into the bottom of  muffin tin pan.  Place in a 375 degree oven for 10 minutes. Cool completely.

FOR EASE: do not bake the crumbs, but rather layer a mound of crumbs on top of your semifreddo before placing in the freezer.

Make the semifreddo:  Using a hand held mixer, mix the pumpkin, spices, vanilla, brown sugar and salt until smooth.  In a separate bowl, whip the heavy cream with the granulated sugar until soft peaks form. Gently fold the whipped cream into the pumpkin puree.

Fill the muffin cups and place in the freezer until ready to serve, at least 3 hours. To remove from the muffin tins, wet a wash cloth with hot water and rub it on the under side of each individual tin; you'll need to keep re-wetting the cloth as you move through the pan. Gently use a knife to ease each pie out. Allow the mini pies to defrost a few minutes prior to serving.

To serve: place a scoop of the Orange Ginger Sauce in the middle of each plate, place one mini pumpkin semifreddo pie on top and sprinkle the plate with remaining ginger crumbs.


Ginger Orange Amaretto Sauce

2 tbls brown sugar
1 large orange, juiced and zested (about 1 cup of orange juice)
2 tbls of amaretto or brandy
1/ 4 tsp ground ginger
pinch of salt

Combine all ingredients in a small sauce pan, simmer until thickened, about 15 minutes.  Cool before serving.

Makes 8 - 10 , using a typical muffin tin pan

Almond Cookies with Vanilla Ice Cream and Sour Cherry Sauce

Dave is the most wonderful, attentive and honest partner I could ever ask for, and a true sport! He keeps me in line. When I first met Dave, he was a lover of frozen, microwavable hot pockets. As his palette has refined, I've been challenged to 'up' my cooking.

Forced to 'test' many recipes, I now count on Dave to suggest refinements to make my recipes better.  So now when he says "this is the best dessert you've ever made"- he means business.

Sour cherries are a bright. bright red color, not nearly as deep as the sweet Michigan cherry.  They are meant to be cooked rather than eaten straight.

There is something about the flavor combination of the sour cherries and the almond cookies with the hint of chocolate that just puts this over the top. While the cherry and chocolate combination seems like a given - I got lucky on this one. 

Make this for your loved one as soon as possible! He/she will completely owe you for this it. Fat and happy favors, oh yea.

Tips and techniques:  Sour cherry season is a short one in Chicago, just a few weeks in June. If there is one recipe you take away from this Fat and Happy blog- this is it!  Set your alarm for next June and count the days until they are in season again.


Almond Cookies with Vanilla Ice Cream and Sour Cherry Sauce

Almond Cookie
1/2 cup sugar
1/2 cup butter + 3 Tbls

1/2 tsp salt
2 vanilla beans
3 cups almonds
1/2 cup + 2 tbls flour
2 cups finely chopped

Mix all the above together, just until combined.  Roll the dough into a log, roughly 2 - 3" in width. Wrap in plastic wrap and chill for 2 hours.  Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper. Remove the dough from the fridge, slice into 1/2 inch slices.  Bake until lightly golden brown.  Can bake these cookies ahead of time and freeze until ready to use.

Sour Cherry Sauce

2 cups of pitted cherries
1/2 cup sugar
1 tsp almond extract
1/2 lemon, juiced

Place all ingredients into a sauce pan, simmer until thick and combined. Strain through a sieve, using a spatula to push through all the sauce. Discard the remaining rinds.



Vanilla Ice Cream
2 1/2 cups cream
1 cup half and half
3 egg yolks
1 cup sugar
1 vanilla bean soaked in vodka for a day

Begin to warm the cream and half and half over medium heat.  Whip the yolks with the sugar until fluffy, pale and doubled in size.  Temper the eggs with the warm cream.  Now add the eggs into the cream pot, stirring with your whisk. 


Scrape the vanilla bean, add to the cream and eggs.  Use your whisk to help distribute the vanilla. Be sure to stir often with a wooden spoon. Cook over medium-high heat until the custard thickens and coats the back of the spoon. (Run your finger on the back of a spoon, if it's thickened enough- you'll be able to draw a line through the custard.)

Remove from heat and cool in an ice bath, stirring often.  Cover tightly and place in the refrigerator overnight or for 24 hours.  This will produce a creamier ice cream.

Place in your ice cream maker and process according to manufacturers directions.  Home made ice cream does not last as long as the store-bought, preservative-laden kind; it's best to enjoy within a week.


Putting it all together
Chill plates ahead of time.  Melt chocolate pieces and brush a swipe of the melted chocolate onto the chilled plate.

Place one or two cookies on the plate.  Top with scoop of ice cream. Drizzle with the sour cherry sauce.
Serve immediately.

Blueberry Sorbet

I have a bad habit of buying more fruit than I eat; it can be a real waste of money.  Luckily I'm also pretty frugal and I use my freezer to no end.  Just before any fruit goes bad, I clean it and throw it in the freezer.  This becomes the base to many sauces, gravies, pies and sorbets!

It's 90-something outside, the humidity is dripping off me and I need something frozen but feeling like the dairy in ice cream is too thick and will weigh me down today.


So I'm making a quick and easy blueberry sorbet. It's as simple as freezing fruit and blending it together with a bit of sugar. No ice cream maker needed, a Cuisinart or even a blender, will work great!  The addition of lemon and almond flavoring gives a reminiscent flavor of a blueberry pie... frozen.

Next time you're in a pool of heat and need a refreshing treat - pull that fruit out of the freezer and cool yourself off with this fat and happy sorbet! Do I even need to mention the great nutrients you will be getting from the fruit...?

Tips and Techniques:  When you freeze fruit, wash it and cut off any bad spots first.  Place the fruit in a heavy freezer zip lock bag and lay the bag flat in the freezer so the fruit doesn't freeze in one solid clump.  This will allow for ease in using and measuring.   

Blueberry Sorbet

2 cups frozen blueberries
1/2 cup simple syrup
1 tbls lemon zest
1 tbls lemon juice
1/2 tsp almond extract (optional)

Make the simple syrup by heating 1 cup water and 1 cup sugar over medium heat until the sugar is dissolved. Cool.  Add all ingredients into the Cuisinart (or blender) and blend on high until the blueberries are all chopped up and have formed the sorbet.  Taste, if you like things sweet, you may want slightly more simple syrup.  Use immediately or store in the freezer until ready to use.

Cantaloupe Granita with Sugared Rosemary

I'm not a big dairy fan...unless you count cheese, and Greek yogurt.... AND heavy whipping cream!  Which makes sense considering the amount of ice cream that finds it way through my Cuisinart.  On this particular day however, my fridge was bone dry of the good stuff (the heavy cream) yet the heat in our loft screamed for a chilly treat.

 It was about this time that I noticed (read: smelled) the forgotten cantaloupe purchased at Stanley's a few days prior. I love this little fruit and vegetable market but it's not for the 'forgetful' type. You buy, you use.  Now. 

Granitas are a nice, simple dessert; admittedly they have not always topped my favorite list (probably because there was no cream in them!) However, if you think of this as a gourmet version of those icey pops we had as kids- you know, the ones you cut the plastic top off and then sucked all the good flavor out leaving a lackluster tube of ice...

Behold the flavorful granita. It's more slushy than tubes of ice and more refreshing than fake grape flavor. Enjoy this recipe during the upcoming hot summer days; do change up the fruit and feel free to add a drizzle of vodka to really bring home the 'gourmet' Fat and Happy icey pop version.  You'll find it's actually a nice break from dairy and your body will thank you as well.

Tips and techniques:  Do scrape often with a the tines of a fork; this will help keep the granita slushy instead of having big clumps of ice. Try various fruits when they are at their ripest for the best flavor to shine through.


Cantaloupe Granita with Sugared Rosemary

1 Cantaloupe (2 heaping cups, chopped)
1 Tbls lemon
1 cup water
1 cup sugar
4 large sprigs of Rosemary

Heat the water and sugar over medium heat, stir, until the sugar is dissolved.  Remove from heat

Add the fresh rosemary sprigs the sugar water and cool to room temperature. Set in the refrigerator (or freezer) to chill.  Once chilled, remove the rosemary and follow the candied rosemary recipe below. 

Add the the cubed cantaloupe and the lemon juice to a cuisinart, pulse a few times while slowly drizzling in the sugar water.  You should only need about 1/2 cup of the sugar water, but take a quick taste and add more as needed to your liking.  Pulse enough times so that you have a near liquid concoction; be sure all the big hunks of melon have been crushed.

Pour the mixture in a small Pyrex baking dish or a parchment lined baking pan, carefully place in the freezer.  Allow to set up for about 2 hours, remove from the freezer and scrape the entire granita with the tines of a fork.  Place back in the freezer and repeat the scraping about 2 more times over a two hour period.  (Or if you are like me, as often as you remember!)

To serve, place in a pretty serving dish or glass and top with the sugared rosemary (below).  Add a drizzle of chilled vodka (optional).  Serve immediately.


Sugared Rosemary
1/2 cup superfine sugar
2 - 4 rosemary sprigs

To make superfine sugar, simply pulse regular white sugar in the cuisinart or blender for a minute to create smaller particles.  Pour the sugar onto a flat plate.

Remove the rosemary sprigs from the sugar water, shake lightly.  Carefully roll the rosemary sprigs in the sugar and allow to dry.  Garnish each granita with a sprig.

Basil Mint Ice Cream

My Sister-in-law was visiting when I made this ice cream. For reasons we won't go into here (can you say libations??), she only had the opportunity to enjoy one spoonful.  That one little tiny scoop, that morsel almost too small for a mouse, presented itself so boldly, so decadently, so triumphantly... she has claimed this to be her new favorite ice cream!  Thus, this recipe must live on.

Once again, this is not an entirely new concept -a savory herb being used in a sweet.  But it is another Fat and Happy original!  I wouldn't necessarily want a humongous dish of this- but it's so fresh and creamy with a hint of mint to brighten the nutty-basil overtone... a small dish is just the perfect size.

This is a superb dessert for a holiday party.  I paired it with Orange Anise Cookies at Easter, but I could see a strawberry pie with a reduced balsamic drizzle or dress it down with a simple Chocolate Bubble Cookie.
But plan ahead so you are not limited to just one spoon!!!!

Tips and Techniques:  Dress this up with a few leaves of basil when you serve it.

 
Basil Mint Ice Cream

1 1/2 cups heavy cream
3/4 cup half and half
2 jumbo yolks
1/2 cup sugar
1/2 vanilla bean
1/4 cup loosely packed basil, chiffonade
1 stem of mint leaves, whole (about 5 leaves)

Begin to warm the cream and half and half over medium heat.  Whip the yolks with the sugar until fluffy, pale and doubled in size.  Temper the eggs with the warm cream.  Now add the eggs into the cream pot, stirring with your whisk. 

Scrape the vanilla bean, add to the cream and eggs.  Use your whisk to help distribute the vanilla.  Add in the basil and the mint, Be sure to stir constantly with a wooden spoon. Cook over medium -high heat until the custard thickens and coats the back of the spoon.   (Run your finger on the back of a spoon, if it's thickened- you'll be able to draw a line in it.)

Remove from heat and cool in an ice bath, stirring often.  Cover tightly and place in the refrigerator overnight or for 24 hours.  This will allow the basil to steep and will produce a creamier ice cream.

Place in your ice cream maker and process according to manufacturers directions.  Home made ice cream does not last as long as the store-bought, preservative-laden kind; it's best to enjoy within a week.

Homemade Choco Taco

There is a freezer vending machine at work which stocks ice cream bars, frozen tv-dinner type meals, and burritos.  By far the populist item is the Choco Taco.  In fact, these delectable old school snacks are so enticing that often the vending machine will sport a hand scribbled post it crying - "More Choco Tacos please!!"  

I'm not sure if it was the desire to fill that post it note request, or the challenge alone - but it was in my head to recreate that crunchy, chocolatey goodness of yesteyear and that's all I could think of for two straight days.  The result was stunningly delicious!   

Mine were mini, two bite morsels of a crunchy crepe/cookie-like cinnamon taco shell, painted with a layer of bittersweet chocolate on the inside and then filled with a homemade cinnamon ice cream, topped with crushed mixed nuts and finished with a chocolate drizzle.  Yum-O.  This is fat and happy that I want to share with everyone...after I'm full, that is.

Tips and Techniques:  I used a pancake waffle pan (I picked this up at Dominicks grocery for $12 have been struggling to find a real use for it.  This was it!)  Though you can make the shells in flat fry pan- the waffle texture does add to the final product.  If you own a waffle maker, try that too.  Just remember the shell needs to be quite thin so not to overwhelm.  To save time you could purchase ice cream rather than make your own (if you really had to.)

Crepe-like Waffle Taco

1 1/4 Tbl melted butter

1/3 cup Powder sugar

1/2 cup (scant) buttermilk

1/3 cup flour

1/4 tsp vanilla

pinch of cinnamon

1 tsp coco powder (optional)

2 -8 Tbls of water

Mix all the above ingredients with a wooden spoon until lumps are gone (expect for the water).  Add water as necessary to thin out batter.  The batter needs to be quite runny- you may want to test cook one taco to decide if it is thin enough for you.  

If you do use the pancake waffle pan, brown on one side and flip.  use a fork or spatula to push the crepes down into the groves.   Remove from pan and mold over something thin and round- I choose chopsticks.  The crepes will crisp up quickly.  Allow to cool.

Melt about 1/2 cup of bitttersweet chocolate.  Carefully paint the inside of the shells with the warm chocolate.  This will help to protect the shell from getting soggy once the ice cream is inside and it can cover any holes that might be showing through.

Assembling the Choco Tacos

1/4 cup crushed mixed nuts (I crushed a variety of salted almonds, cashews, pistacios and walnuts with a rolling pin)

1/4 cup melted bittersweet chocolate

Softened ice cream (preferably cinnamon)

Take one taco shell, carefully fill with ice cream and push nuts on top.  Return to freezer immediately for about 30 minutes.  Melt chocolate, remove tacos from freezer and drizzle with the chocolate.  Serve immediately or return to freezer until ready to serve.

Ice cream filling tip- You can do this a few different ways- you can put softened ice cream in a pastry bag and fill it like you would frosting.  Or you can press softened ice cream in a pan, freeze and then cut out half circles. Or you can just fill the tacos using a spoon.  Find what works best for you- just work quickly and drop everything back in the freezer when needed if the ice cream is melting.