Rhubarb fool with cardamom cream comes from Sweetsugarbean’s book All The Sweet Things. Layers of poached red fruit and cream make for a show stopping dessert!…Read More
Overnight Crockpot Apple Butter will fill your house with the scents of fall – apples and spices, plus a caramel note from brown sugar. It’s a gorgeous treat dolloped on homemade granola, spooned over ice cream, or served on the side of pork roasted with rosemary. We love it in the mornings spread on whole grain toast with a slice of sharp cheddar cheese.
This post was first published on September 27, 2014 and was last updated July 27, 2019.
My friend Gabby Peyton and I recently drove to Dempsey Corner Orchard in Aylesford, Nova Scotia to pick peaches. Feeling inspired by the peach orchard, Gabby wrote a short essay about our visit; I wrote a recipe for Peach Bourbon Bread Pudding With Vanilla Bean. The bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It’s also egg-free, with a rich, crispy texture from butter combined with white sugar. Feel free to swap out any other summer fruit you like, but don’t skip the bourbon or vanilla bean unless you absolutely must.
This post was first published on September 5, 2014 and was last updated July 31, 2019.
When the idea for Lemon Curdsicles first popped into my head, I Googled it right away. I mean, COME ON, surely SOMEONE has already thought of them before and posted them SOMEWHERE on the web?
But no – nobody has.
(NO Google, I did NOT mean Lemon curd cycles. And what the hell is a beef tallow curdsicle anyway?!?)
Anyhoo, these are one of the BEST things I’ve made since I first started my blog in 2010. A bold statement yes but so so true!
I’ve made homemade ice cream in the past that’s been pretty darn good however, it always seems to freeze just a little too hard. I’ve mentioned my love of David Lebovitz before here and here and am absolutely enthralled with his latest book ‘My Paris Kitchen‘ published by Random House. Seriously – it’s lovely. David wrote another book in 2007 called ‘The Perfect Scoop‘, so trust me when I say this man knows his ice cream. For the Lemon Curdsicles I used David’s recipe for Apricot Kernel Ice Cream (without Apricot Kernels) found in ‘My Paris Kitchen’. You can find basically the same recipe on David’s website if you click here. His recipe calls for 5 yolks – the recipe I usually use only has three. I think the extra yolks in David’s recipe lend extra creaminess to the ice cream and prevent it from freezing hard as a rock – it’s the perfect compliment to the tart brightness of the lemon curd. You could also make the6-Minute Microwave Lemon Curdand layer it in popsicle molds with softened store-bought vanilla ice cream.
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
– Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
– To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
– In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
– Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
– Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
– Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
1 batch of 6-Minute Microwave Lemon Curd (original recipe from Out Of Old Nova Scotia Kitchens by Marie Nightingale):
1 C sugar
1/4 C butter
pinch of salt (optional – not included in the recipe, but I usually add a pinch to any curd I make)
– In a large microwaveable bowl, ***whisk eggs + sugar until smooth*** – zest all 3 lemons into the eggs and sugar and then juice them right into the bowl – break butter into small pieces with your hands and throw into bowl – whisk everything together
– Microwave, one minute at a time, for 5-6 minutes, whisking between each minute ‘until it is as thick as honey‘ (Out Of Old Nova Scotia Kitchens, p 171) – mine took 6 minutes – pour into a jar – refrigerate
***IMPORTANT*** – IF YOU DO NOT WHISK YOUR EGGS AND BUTTER SILKY SMOOTH FIRST you will end up with cooked scrambled egg bits. That’s fine but IF THIS HAPPENS – pour your curd through a sieve BEFORE you jar it. It will pretty much run right through – you may have to press the last bit with the back of a spoon. The sieve will catch all of the scrambled bits.
***ANOTHER NOTE*** – Wednesday January 29, 2014 – I made this recipe again, with 3/4 C of sugar instead of a full cup – it was really nice – more tart, less sweet – BUT IT COOKED FASTER – 4.5 minutes
– After churning ice cream batter, layer it in popsicle molds with dollops of chilled lemon curd – freeze overnight
YOU WILL NOT REGRET IT.Read More
Whipped Brown Butter Spread With Cardamom And Vanilla is terrific on toast, bagels, scones, waffles, or anywhere else you like cinnamon sugar butter. The butter is browned in the microwave in this recipe, however, you can use a large pot on the stove if you prefer.
This post was first published on February 3, 2014 and was last updated August 17, 2019.
We’ve been pretty lucky weather-wise here in Halifax this summer. Nothing but full blown sunshine until today.
Today it is damp and gloomy and grey.
It’s a Rice Pudding kind of day.
Warm, straight from the pot with a good shaving of fresh nutmeg and cinnamon on top.
Rainy Day Rice Pudding
1 Tbsp butter
3/4 C Arborio rice
1.5 C water
1/4 tsp salt
1.5 C milk + 1/2 C
1/2 C sugar
1 tsp vanilla
melt butter in medium sized saucepan – sautée rice in butter 1-2 minutes – add water and salt – bring to boil – lower heat and simmer 20 minutes until water is absorbed
add 1.5 C milk – bring to simmer – cook 20 minutes until thick and creamy – add sugar
in small bowl whisk remaining 1/2 cup milk and the egg together – slowly add some hot rice to the milk/egg mix, a little at a time, whisking constantly until you’ve added 1/2 C hot rice
pour tempered egg/milk mix into pot of rice – cook 3-4 minutes, stirring constantly, until thick and creamy
remove from heat – add vanilla
garnish with fresh grated nutmeg, cinnamon, a drizzle of honey, maple syrup, shaved chocolate or anything else you like
(recipe adapted from here)Read More
My friends gave me huge bottle of Mexican Vanilla last year – it’s almost gone which makes me a little sad.
The smell and taste of good vanilla is pretty hard to beat, unless, I’ve read, you make your own.
2 Vanilla Beans, cut and scraped + 1/2 C warm/hottish vodka + a jar/container with a lid. Let vanilla cool then screw lid on tightly.
Keep in a dark place until strong alcohol smell is gone – shake every few days.Read More
I finally found the perfect vanilla frosting recipe for cupcakes and it’s all thanks to my friend’s Cape Breton grandmother. Nanny Burke’s Buttercream is now my go-to, classic American-style vanilla frosting recipe!
Nanny Burke’s Buttercream is the BEST
You may remember my attempt at making pink peppercorn cupcakes with vanilla frosting. They looked ok but the frosting had as much flavour as a of a jar of Vaseline (and the texture to match). Recently, I made bacon and baileys cupcakes – a play on my social media handle @baconandbaileys. I baked coffee-flavoured cupcakes and topped them with Baileys frosting and candied bacon. I used what I thought was a decent buttercream recipe but it turned out to be so sweet I couldn’t eat it!
Nanny Burke’s Vanilla Frosting Recipe To The Rescue
When I told a friend about my frosting fiasco she said, “Oh – you need Nanny Burke’s Buttercream recipe!” She emailed her grandmother in Cape Breton and Nanny Burke graciously shared her recipe with me. Nanny Burke said that, over the last 50 years, she’s tried a TON of vanilla frosting recipes and this one is by far the best and easiest.
Cupcake Baking Tip
On a side note, here’s a weird and interesting cupcake baking tip that I discovered when I was making my cupcakes for Nanny Burke’s Buttercream. I used Ina Garten’s recipe for Coconut Cupcakes and baked the first dozen at 350ºF until golden, about 22 minutes. While they were in the oven I had another look at the recipe and realized that I was supposed to bake them at 325ºF. I reduced the temperature in a panic for the second batch and here’s what happened:
Does The Cupcake Baking Tip Work?
This cupcake baking tip was just a random fluke that happened to me, however, hundreds of people on Pinterest swear it works! Did it work for you? Let me know in the comments below!
Nanny Burke's Buttercream
- 2 cups butter
- 4 cups icing sugar sifted
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Place everything in the bowl of a stand mixer. Mix on low until sugar and butter are combined. Increase speed of mixer and mix 2-3 minutes.
Halving the recipe also works and frosting freezes well.
Icing sugar is also called confectioner's sugar or powdered sugar.
This post was originally published on April 5, 2011 and was updated on June 19, 2019.Read More