Friday, August 18, 2023
Tuesday, August 15, 2023
Recipe adapted from the Adventures in Wine Cookery (1965; by California Winemakers). The Wine Advisory Board of California appears to have been an organization dedicated to promoting the state's burgeoning wine industry. According to Ellen Byron, her research has failed to turn up anything about them besides the cookbooks they published like Adventures in Wine Cookery. This particular cookbook offers a collection of recipes from vintners, family members, and employees at various Golden State wineries. What makes the recipes unique is that all incorporate a California wine in some way, like the Biscuit Tortoni.
1 cup whipping cream
1/4 cup confectioners' sugar (you can add more if you like your desserts really sweet)
2 tablespoons sweet sherry (or for a nonalcoholic version substitute 2 teaspoons of vanilla, coconut, or almond flavoring)
1/4 cup sweetened shredded coconut, plus 2 tablespoons
1 stiffly beaten egg white*
1 cup cup well-crumbled macaroons
Whip the cream until stiff. Slowly add the confectioners' sugar to incorporate, then add the sherry, and the coconut. Mix together well.
Fold in the stiffly beaten egg white, followed by the crumbled macaroons.
Chill for several hours.
To serve, divide into six dessert cups and sprinkle each serving with about a scant teaspoon of shredded coconut.
Cinnamon & Sugar's Notes
*Eating unpasteurized raw or undercooked eggs poses a health risk to everyone, but especially to the elderly, young children under age 4, pregnant women and other highly susceptible individuals with compromised immune systems.
If you can't find pasteurized whole eggs at the store, you can pasteurize them at home using the following method:
Place large eggs in a saucepan and fill with enough water to completely cover them. Over medium-low heat, bring the water temperature to 140 degrees (F). A digital thermometer is the most accurate way to monitor. Maintain the water temperature at 140 degrees for 3 minutes, reducing the heat on the stove if necessary. Immediately remove eggs from the hot water and submerge in a bowl of ice cold water. Store in the refrigerator if not using immediately.
Please use your discretion when eating undercooked items.
I toasted the coconut and the macaroons. Spread on baking sheet lined with parchment paper and bake at 350 degrees (F) for a few minutes. Stir frequently and keep a close watch since coconut can begin scorching quickly. Remove coconut from baking sheet to stop the toasting, and cool on a plate before using.
French Pancakes a la Gelee
The recipes included in Bayou Book Thief are all culled and adapted from my own collection of over 100 vintage cookbooks. This recipe for French Pancakes a la Gelee is from The Ford Treasury of Favorite Recipes from Famous Eating Places (1950 edition). This was the first vintage cookbook I ever bought, and it’s still one of my favorites.
Created to appeal to Americans road-tripping across the country—hopefully in their Ford vehicles!—the book includes recipes from some of the nation’s most well-known restaurants of the time, complete with beautiful color illustrations of the locations, many of which were historical. In keeping with the Big Easy setting of Bayou Book Thief, I’ve chosen to share my version of the recipe from New Orleans’s legendary Antoine’s Restaurant, founded in 1840.
½ cup all-purpose flour
1 egg yolk
⅛ teaspoon salt
5 tablespoons milk (more, if needed)
5 tablespoons currant or red raspberry jelly
1 tablespoon melted butter
In a large bowl, combine the flour, egg, egg yolk, salt, and milk. Either whisk or beat with an electric beater until smooth. To make the batter the consistency of light cream, add more milk if needed. Cover and then chill for half an hour.
Dip a sheet of parchment paper into the melted butter. Heat a skillet or heavy pan and wipe the pan with the butter-coated parchment paper, which you can then discard. Pour in enough batter to just cover the bottom of the skillet or pan, tipping the pan to evenly distribute the batter.
Brown a pancake on one side, and then flip to brown on the other side.
Remove the pancake from the heat and place on a plate. Spread with a thin layer of jam and then roll the pancake jelly roll–style. Sprinkle with powdered sugar. (You can place the pancake under the broiler to glaze the sugar or skip this step.)
Repeat the process until you’ve used up all your batter.
Servings: 12–15 five-inch pancakes
Reprinted from Tge Great Escapes Book Tour. Click Here
River's Ice Cream Cake
1 8-inch cake layer made according to your cake mix* directions (River suggests devil’s food cake mix; she saves the extra cake round in the freezer for next time))
1.5 quarts of ice cream* (River used Cookies and Cream Ice Cream)
Hot Fudge Sauce, room temperature
18 Oreos, separated with filling discarded. Crush about 10 Oreos and hold about 16 separated rounds in reserve.
Cool Whip non-dairy topping, refrigerated/thawed
The Day Before Directions
Create enough room in your freezer for the assembled layer cake.
Move frozen Cool Whip into the refrigerator.
Bake the 8-inch cake layer ahead of time according to mix directions. Wrap and freeze individually. You'll only use one layer.
Soften the ice cream on the counter, about 15 minutes. Meanwhile, line your 8-inch cake pan with parchment paper. When ice cream is soft, press it into cake pan and freeze; overnight works best.**
Mix the filling by combining 1/2 cup room temperature hot fudge sauce with the crushed Oreos.
Place one prepared and frozen 8-inch cake round on a platter or cake stand that can go in the freezer.
Spread the filling over the top of the cake layer.
Top the filling with the prepared round of ice cream.
“Ice” the cake with the entire thawed Cool Whip container. Decorate the top of the cake with 1 tablespoon room temperature hot fudge sauce pushed through a tiny hole in a zip closure bag (twist bag to force the sauce toward the hole and squeeze the bag consistently to get that thin drizzled effect).
Press reserved Oreos onto sides of the cake as decoration. Freeze the cake.
Remove cake from freezer 10 minutes before serving. Slice and serve. If any ice cream cake remains, return it to the freezer as soon as possible.
*For variations, substitute other cake mix and ice cream flavors.
**If your cake pans are 9 inches, use them for the cake and ice cream layers. Adjust filling to 3/4 cup room temperature hot fudge sauce and about 13 crushed Oreos.
Cinnamon & Sugar's Notes:
My cake layer shrunk during baking so the ice cream layer was too wide. I used a hot knife (dipped in hot water and dried) to carve the ice cream round to fit the cake layer. Use the shaved ice cream to fill in any spaces between the cake layer and the ice cream layer before "frosting".
If ice cream becomes soft while frosting, return to the freezer for 15 minutes then proceed.
After adhering the Oreo rounds to the side of the cake, I returned the cake to the freezer for 15 minutes to firm up the "frosting" before adding the chocolate drizzle.
I used a gluten-free, dairy-free cake, gluten-free Oreos, vegan chocolate sauce, vegan ice cream, and vegan whipped topping, which is softer than Cool Whip. I found it necessary to apply a light layer of the topping over the cake, freeze for 15 minutes, then apply another layer of the topping.
Sunday, August 13, 2023
Tuesday, August 8, 2023