Cherry Ice Cream

This was a very fun ice cream to make. Miss F helped with the cherry preparation, she was so excited to turn her hands pink!  The first time I added the ice cream mixture to the machine, we had a giant fail.  The bow had not been in the freezer long enough, so no ice cream was made.  I froze it overnight and we had great success the next day.  The ice cream was the perfect sweet treat after enjoying steamed crabs.  Thanks to my friend Harmony for the ample cherry supply!  This recipe was inspired from Bon Appetit.

Cherry Ice Cream

2 cups fresh cherries, pitted, coarsely chopped
½ cup sugar

2 cups half and half
¾ cup sugar
6 large egg yolks
1 cup chilled whipping cream
1 tablespoon vanilla extract

Combine cherries and sugar in heavy large saucepan, stir and let sit for two hours. Bring to boil over medium-high heat; reduce heat to medium-low and simmer until liquid thickens slightly, about 10 minutes. Remove from heat and refrigerate.

Bring the half and half to a simmer in a saucepan. Whisk sugar and yolks in medium bowl to blend well. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Mix in whipping cream and vanilla. Refrigerate until cold, stirring occasionally, about 2 hours.

Add the cream and egg mixture to your ice cream maker and process per the machine's instruction. Add the refrigerated cherry minutes for the last 15 minutes of processing. Transfer to a container and freeze.

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Chicken and Summer Vegetable Tostadas

I originally saw this recipe on the Jey of Cooking, it originated from Cooking Light. I made quite a few changes to it, adding garden fresh bell pepper and black beans for a one dish meal. Adding the salsa verde, or green salsa, was a great way to impart flavor to the chicken and vegetables mixture. Miss F is obsessed with green salsa, she always commands the whole bowl whenever we go out for TexMex. Be sure to use fresh corn if available, it adds a nice sweetness to the chicken.

Chicken and Summer Vegetable Tostadas

1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon vegetable oil
½ red onion, chopped
½ bell pepper, diced
1 ear of corn, kernels removed
1 zucchini, diced
½ cup green salsa
8 tostada shells
1 can black beans, drained and rinsed
1 cup Monterey Jack cheese, shredded
1 avocado, diced
1 tomato, diced

Preheat the broiler.

Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.

Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.

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Chocolate Ganache Cake

I love chocolate cake. It is one of my most favorite desserts. I made this to take to my parents house to eat after having a crab feast. The weather had different plans for us though, it was stormy all day, so Miss F and I stayed inside. We met friends for a game of bowling, went out for baked whole fish DIY spring rolls and ended the day with chocolate cake for dessert. Miss F made the batter completely herself, it was easy for her since no mixer is needed. She has it in her head that in order to eat the dessert, you have to help make the dessert. It really is quite cute! I adapted this recipe from Fine Cooking.

Chocolate Ganache Cake

1 cup all-purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and warm
1 ¼ cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup hot water
1/3 cup cream
¾ cup chocolate chips

Position a rack in the lower third of the oven and heat the oven to 350 degrees. Grease the bottom of an 8x2- or 9x2-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

In a two cup measure, add the chocolate chips and cream. Microwave for 45 seconds, stirring every 15 seconds. Stir until all the chips are melted and the ganache is smooth.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

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