Better Late Than Never

Man, long weekends really do fly by, don’t they? For those of us with so-called regular 8-5’s, a standard Saturday-Sunday weekend never seems like long enough – no matter how much you like your job. For whatever reason, the few and far between holiday ‘long weekends’ never seem much better, once it’s all said and done.

Except for this weekend – we seemed to cram quite a bit o’ fun into those three days; a tradition I think I can stick to easily, quite honestly.

The weekend started off with a trip to the Ferry Plaza Farmers’ Market with Chris and my fellow SF transplant via Chicago friend, Judy. While I do adore Chicago’s Green City Market, I have to vote for SF’s markets, hands down, but given the plethora of fresh produce in these parts it’d be hard not to. For starters, I found a stand indoors that specializes in mushrooms and guess what they also brought on the field trip to the market – ramps! Holy hell it took a lot for me to hold it together, but I did – just barely.

Needless to say, ramps were purchased and grilled this weekend. But also! There are fresh oysters at the end of a mere 60-minute line. You don’t get that at most markets, do ya? Probably overpriced, but totally worth it that day.

Saturday ended with an x-box date with Jennifer & Jon (laugh it up, but it is totally awesome), and Sunday was pretty much grill/beer/friends fest. Also, a lot of youtube videos. There was plenty of solid food that will be discussed in a matter of time, but at the forefront of my mind is ice cream.

Oh, right. Saturday also consisted of a trip to The Haight, and Ben & Jerry’s. But that’s not the ice cream that’s on my mind, you see.

It seems I’m grabbing up all of Spring’s produce at the last minute: ramps, strawberries, rhubarb, even fava beans. I figure: better late than never, right? Things stick around a little bit longer out here, and I had to remind myself that even though the produce is more prevalent, it will eventually run out – even here. I got lucky with the ramps, and the rhubarb doesn’t seem to be quite as abundant as I’d expected, either.

Nonetheless, find some I did, and with it I put the ol’ ice cream maker to work for the first time this year. Eating homemade ice cream always leaves me feeling a little bit sheepish, kicking myself in the ass for not making more frozen treats than I do.

Because when your holiday Monday is spent by taking a 2-hour bike trip through the park and to the beach (the beach!) and back, finished off by lounging in the park with a husband, a magazine, and a beer, there’s only one thing that’s missing from that equation, and that’s a pint of fresh, homemade ice cream.

Strawberry-Basil-Rhubarb Ice Cream
adapted from Cooking Light, May 2010; serves 8

time commitment: less than 1 hour for preparing ice cream + at least 8 hours to freeze afterwards

printable version

ingredients
2 1/2 c reduced fat milk
3/4 c half-and-half
1 handful of fresh basil (~1/2 c)
1 c sugar, divided
3 egg yolks
3 stalks of rhubarb
1/3 c Malbec or other red wine
1 lb fresh chopped strawberries

instructions
Combine milk, half-and-half, and basil in a heavy saucepan over medium-high heat. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until pale yellow. Remove basil and gradually add half of hot milk mixture to egg yolk mixture, stirring constantly with a whisk. Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly. Place pan in a large ice-filled bowl for 20 minutes or until custard cools completely, stirring occasionally.

Meanwhile, combine remaining 1/2 cup sugar, rhubarb, and wine in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 8 minutes or until rhubarb is tender and liquid is syrupy. Remove from heat; let stand 10 minutes. Combine rhubarb mixture and strawberries in a blender; process until smooth. Strain mixture through a sieve over a bowl, pressing with a wooden spoon; discard solids. Stir rhubarb mixture into custard mixture.

Pour custard into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.

Dessert of Champions

This is an ending to all endings. This is a dessert that’s gonna make you go ‘ooh la la’. This is a dessert that makes you happy for spring and the arrival of those summer days sandwiched in between Memorial Day and Labor Day.

Also, you can now wear white shoes. But if you’re a rebel like me, you may have already broken out those white strappy numbers (or flip flops).

Need to make use of bread in your freezer? Make this bread pudding. Or maybe this one, which has alcohol in it. And caramel.

Tired of cereal for breakfast? Have leftover bread pudding. With or without the ice cream. Probably don’t put an egg on top though; this is one breakfast recipe where that might not work so well….

Basically, this is good for just about everything in life.

Come to think of it, ice cream alone solves all of life’s worries. Did the hot sun get you all sweaty and stinky? Eat ice cream – you’ll forget you smell. Did you get in an argument with your spouse? Ice cream makes that seem so unimportant. Did you wake up with a hangover? Yup, ice cream probably makes that go away too. But don’t eat it too fast, because brain freeze is nothing lovely either.

Of course, it helps if that ice cream involves cardamom and vanilla bean. With a side of bread pudding.

On the other hand, a spoonful of caramel powder is probably quicker and easier to make, which is pretty much awesome if all you have at home is a canister of sugar. When all else fails you in this world, you still have sugar. And as long as you have a food processor, you can spin that sugar into pure magic.

And if you can’t quite decide what you need in life, you can make all three – which is exactly what I did. I feel much better about things as a result, and you would too.

Rhubarb-Ginger Cardamom Bread Pudding w/ Cardamom-Vanilla Ice Cream & Salted Caramel Powder

printable version (all 4 components)

Rhubarb, Ginger, & Cardamom Bread Pudding
Adapted from Bon Appetit, May 2010; serves 10-12

printable version (bread pudding only)

ingredients
rhubarb
1 c seedless raspberry preserves
1/2 c water
1/3 c chopped crystallized ginger
1 T finely grated orange peel
2 1/2 lbs rhubarb (preferably bright red), ends trimmed, cut into 1/2-inch-wide pieces

pudding
3/4 c sugar
3 large eggs
2 c 2% milk
1 vanilla bean, split lengthwise
cooking spray
1 loaf cardamom-spiced bread (recipe below) or storebought  brioche or challah
(1/2 t ground cardamom, if you don’t make the spice bread)

instructions
rhubarb
Whisk preserves and 1/2 c water in heavy large skillet over medium heat until preserves dissolve (if using seeded preserves, strain seeds out and toss seeds; add rest back into skillet). Sprinkle ginger and orange peel over. Scatter rhubarb evenly in skillet. Bring mixture to simmer over medium heat, occasionally stirring very gently, until rhubarb is slightly tender but still intact, about 10 minutes. Pour mixture into large sieve set over large saucepan. Let drain 15 minutes. Cover each separately and chill. Can be made at least 1 day in advance.

pudding
Preheat oven to 350 F. Whisk sugar and eggs in medium bowl. Place milk in heavy medium saucepan. Scrape in seeds from vanilla bean. Bring to simmer over medium heat. Gradually add hot milk mixture to egg mixture, whisking custard to blend, but doing this slowly so as not to scramble eggs (add ground cardamom here if using).

While heating milk (above), place bread cubes on a sheet pan and toast for about 7 minutes. However, if you have “old” bread that’s somewhat dry/stale, skip this step.

Spray a 9×13-inch baking dish. Arrange enough bread cubes in dish to cover bottom (will have some gaps). Spoon half of rhubarb evenly over. Repeat with bread and rhubarb. Pour custard over. Place baking dish in roasting pan. Add enough hot water to pan to come halfway up sides of dish.

Bake pudding until just set in center, about 50 minutes. Remove from oven. Let stand in water bath 30 minutes; remove. Meanwhile, boil reserved syrup until reduced to 1 cup, about 10 minutes. Keep warm.

Brush top of pudding with some rhubarb syrup. Spoon warm pudding into bowls; top with syrup and ice cream (or whipped cream, or nothing).

Cardamom Spice Bread
Adapted from Saveur Issue #128; makes 2 loaves

printable version

ingredients
1 1/3 c warm milk
2/3 c sugar
4 t g cardamom
2 1/4-oz. packages active dry yeast
3 eggs, lightly beaten
5-5 1/2 c all-purpose flour
1 t kosher salt
5 T unsalted butter, cut into 1/2″ cubes, room temp
1 T cream or milk
1 egg yolk

instructions
In the bowl of a stand mixer fitted with a paddle, combine milk, sugar, 3 t cardamom, and yeast; stir together and let sit until foamy, 10 minutes. Add eggs; mix to combine. Add flour (may not need full amount; add until dough forms) and salt. Replace paddle with hook attachment; knead dough on medium speed for 2 minutes. While kneading, slowly add butter in batches, mixing until incorporated before adding next batch, 3–4 minutes; continue kneading for 4 minutes more after last of butter is added.

Transfer dough to a bowl oiled or sprayed with cooking spray and cover with plastic wrap; let sit until doubled in size, about 1 hour. Punch down dough; cover again with plastic wrap and let sit until fully risen, 30 minutes.

Heat oven to 375 F. Transfer dough to a work surface and divide into 2 equal pieces. Set 1 piece aside and divide other piece into 3 equal portions. Roll each portion between your palms and work surface to create a 16″ rope. Braid ropes together to form a loaf, following the instructions below. Transfer loaf to a parchment paper–lined baking sheet. Repeat with second dough piece. Cover loaves with plastic wrap and let sit until slightly puffed up, about 20 minutes. (For fancier braids, search You Tube.)

Whisk together remaining cardamom, cream/milk, and egg yolk in a small bowl; brush over loaves. Bake, one loaf at a time, until golden brown, 20–25 minutes. Transfer to a rack; let cool 10 minutes before serving.

Cardamom-Vanilla Bean Ice Cream
Adapted from The Spice House; serves 6-8

printable version (ice cream only)

prep time: 1-2 days before serving

ingredients
1 c half & half
1 c organic 2% milk
1/2 vanilla bean
5 green cardamom pods, crushed slightly
4 egg yolks
3/4 c sugar
1/8 t g cardamom

instructions
pour half/half and milk into medium-sized heavy saucepan. scrape seeds from vanilla bean, and toss into milk with cardamom and vanilla bean pod. slowly bring to a boil, remove from heat, and cover to steep for about 20 minutes.

slowly heat milk mixture up, just to a boil. meanwhile, whisk egg yolks and sugar together until light yellow. when milk is just boiling, remove from heat and slowly add milk, whisking simultaneously, into the yolk/sugar mixture. whisk constantly until all milk is incorporated (you can slowly add milk, then whisk if you’re less coordinated; but work quickly!), then pour mixture back into saucepan. over low heat, stir almost constantly until it thickens (forms a custard). the mixture will coat the back of a spoon at this point, and this means you are ready to go!

pour mixture back into bowl from egg yolk mixture, add ground cardamom, and place that bowl over an ice water bath to cool custard quickly. for best results, chill overnight to develop flavor. once ready, freeze in an ice cream machine according to manufacturer’s instructions (usually 15-20 minutes). freeze overnight.

Salted Caramel Powder
makes at least 1 cup

printable version (caramel powder only)

ingredients
2 c sugar
Maldon sea salt

instructions
Line a sheet pan with aluminum foil. In a large heavy skillet, heat sugar over medium heat. Swirl sugar, but try not to stir. Once sugar melts, it will slowly caramelize. If clumps form, stir to melt sugar. Remove from heat once caramel is light gold.

Pour hot mixture, carefully, onto sheet pan. Move around to make a thin sheet. Let hot caramel cool and harden, about 30 minutes.

Once caramel is cooled, remove from sheet pan and break into small chunks. Add chunks into a (dry!!) food processor and blend until a powder forms. Place in a dry container and refrigerate. Stores for 1 month, if it lasts that long!