CityMama™

Chocolate-Coconut (You'll never guess it's vegan) Ice Cream

If there were any of this left, I would show you a photo. But there isn't, so I can't.

It was so good.

Soooooo good.

I make this last night for our dinner guests, two of whom have serious dairy allergies. I had never attempted vegan ice cream before and it was an experiment gone terribly and terrifically right.  If you have an ice cream maker, you must make this immediately if not sooner. I think I am going to start basing all my ice cream off of coconut milk. It's much creamier than cow's milk and I like the flavor better, especially with chocolate.

Oh, and you're welcome

CHOCOLATE-COCONUT VEGAN ICE CREAM

I use a Cuisinart ice cream maker for this.

• 2 cans of Chaokoh coconut milk (My pref. It's the brand I grew up with), chilled in fridge for at least 2 hours
• 2 tbsps of sugar
• 1/2 cup unsweetened cocoa powder (I used Ghirardelli)
• 1 cup of flaked coconut

Combine first three ingredients in a mixing bowl until well-combined. Dump into frozen bowl of ice cream maker and turn on. Process for 25 minutes or until set, add in coconut then process a few minutes more until blended. Transfer to another container and freeze for about 30 minutes to set before serving.  Sheer heaven.

Homemade Banana Ice Cream

Because it's been so hot, it's been perfect ice cream-making weather. I have a Cuisinart automatic ice cream maker so it makes making ice cream, frozen yogurt, and sorbets easy. The only thing I wish it had was an extra bowl so I could make two flavors at a time, but that is on my list to buy once summer gets into full swing.

Last night, while dinner was cooking, Bunny and I made banana ice cream. She helped mainly by licking spoons. This isn't a custard-based ice cream (which, texture-wise, I prefer), but it's nice because it's so easy to make. No need to make the custard and wait for it to cool. This week we'll make a frozen custard (one of Nigella's, maybe raspberry?) and I will be sure to post about it.

BANANA ICE CREAM

2 cups very cold heavy cream
1 cup very cold whole milk (or coconut milk would be great, too)
2 tbsp sugar
2 roughly chopped, slightly over-ripe bananas (pref. frozen)

Combine cream, milk, and sugar in a mixing bowl. Whisk together then pour into the frozen bowl of ice cream maker. Turn on and let it run for about 20 minutes until ice cream starts to set up. Then add bananas, run 5 minutes more. Scrape out into another container and freezer for about 2 hrs until ice-cream is set.

Next time I'm going to try making it with all coconut milk to try my hand at a "vegan" dessert.

There's no place like home for the holidays

the best cookie cookbook ever (my mom's from the 70's)

For the first time in a long time, we are staying home for Christmas. Since we never get to decorate, we're making the most of it. Within a week after Thanksgiving, the tree was up and decorated, a wreath adorned our front door and a cheery poinsettia was placed on the porch, the house was trimmed with colorful lights, and stockings were hung with care.

A week later, gingerbread houses (x2) were made and decorated. We've been opening up windows on advent calendars, and a Smithfield Virginia ham sits in the fridge ready to be cooked for Christmas (thanks to my Mom, my family's Christmas tradition can continue even though she won't be here to share it...though we will need to invite an army of guests to finish it). Slowly but surely, presents are being collected. (This is the one area where I am woefully behind; I've bought exactly one present.)

Today was all about making cookies and sweet treats for our upcoming open house.  It's going to be a simple affair, a chance to share cookies with friends and sip cocoa and spicy, spiked apple cider (recipe will be posted).

Wallie decorating cookies.

I made Chocolate-Bourbon Pecan truffles from the December issue of Everyday Food, and because I don't care for nuts with my chocolate, I rolled half of them in toasted coconut instead of chopped pecans.  Those were lovingly packed away in an airtight container in the fridge until our party.

keep these schwetty balls away from J.!

And, as if you needed more proof that I am a little off my rocker, here are the gingerbread cookies we made today (just one of the 3 or so types that I plan to serve).  The idea of making them was more fun than the actual doing (there may have been some swear words in there), but gee, they sure do look purty, don't they?

Chocolate-Orange Pudding

Fancied-up box pudding tastes gourmet.  Another fun recipe that kids can help with!

CHOCOLATE-ORANGE PUDDING WITH CITRUS WHIPPED CREAM AND FRESH ORANGE

• 1 box chocolate pudding prepared according to package directions with 1% milk
• 2-3 oranges
• 1/2 pint of heavy whipping cream

Just before chilling the pudding, stir in the zest of half and orange. Chill pudding in a bowl or individual ramekins.

Whip the cream until soft peaks form.  Add in zest from remaining half of the orange. Whip briefly to combine. Cover will plastic and chill until ready to serve.

Peel remaining oranges and cut into supremes or dices. Chill until ready to serve.

To serve pudding, top each serving with a dollop of orange-scented whipped cream and orange segments.

[Photo credit of chocolate pudding: Claire/Kiddley.com]

Chocolate Cupcakes

I say I'm not really a baker because I don't have the patience for it, but the truth is, now that my kids are older, I'm liking it more and more.

My kids are at the age where they can "help," and the fact that they love cooking (and love the results, of course) makes me want to do it more. Yes, the reason I bake something every week is because it makes my children deliriously happy. And that makes me happy.

Because I am a "non-measurer," I limit my baking to a few simple (and forgiving) recipes including pies, cobblers, and yeasted and quick breads. When I make cakes, however, I split my time between my favorite recipes and box cakes that are easy and yummy.

These cupcakes were baked for a house-warming present and are from a box.  But just because they aren't completely homemade doesn't mean they can't be beautiful. So bake!  Even if you think you don't like it, you might find a reason to.

And Happy Mother's Day!

[photo credit: Stefania Pomponi Butler]

When life gives you lemons...make lemon bars!

Patti came over with a tub full of meyer lemons from her tree the other day. Half of them were juiced and frozen (look at the color, it looks like orange juice!)

And the other half were juiced for these amazing lemon bars. (My recipe tweaks follow.)

Wanna bite?

I love lemon bars but can't stand an "egg-y" lemon bar. Bleh. I just don't want to taste the egg, and with some recipes you do. This is a "non-egg-tasting" recipe which passes muster for me. To make the shortbread even meltier, I replaced about 2 tbsps of all-purpose flour with the equivalent amount of corn starch. I baked the shortbread for about 5-7 longer than recipe specifies. I always add lemon rind to my lemon bar topping, and did this time, too. And, I dusted the top with confectioner's sugar. (Well, my sister did.)

I didn't have enough lemons left over to make a batch of Moroccan preserved lemons so if you are reading this and have lemons, contact me for delivery info!

Lemon Bread for Valentine's Day

This is an adaptation of a recipe that's been floating around my circle of pals for a while now.  It's one of the easiest things you'll ever bake.  (I tell you this because I really don't like baking and I love to make this.)

MEYER LEMON TEA BREAD WITH RUM-LEMON GLAZE

• 1 ½ cups All Purpose Flour
• 1 cup sugar
• 1 teaspoon baking powder
• ½ teaspoon Salt
• 2 large Eggs
• ½ cup Milk
• ½ cup melted unsalted butter, vegetable oil, or a blend of vegetable and light olive oil (my fave)
• zest of one small Meyer lemon
• Rum-Lemon Glaze (see below)

Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl, beat eggs, milk, butter/oil, and lemon peel until blended. Mix liquids into flour mixture until smooth.

Pour batter into a greased and floured loaf pan. Bake in a 350º oven until a toothpick inserted into the center comes out clean (40-50 minutes). Meanwhile, prepare Lemon Glaze. Leaving loaf in pan, use a long skewer to poke numerous holes (15-20) all the way to the bottom of the loaf. Slowly drizzle hot glaze over the top.  Don't worry if it seems like a lot of glaze, the bread will absorb it, I promise. 

Let bread cool in pan on a rack for 15 minutes then run a knife carefully around the loaf and turn it out onto a rack to cool. Wrap in plastic wrap if you want to store. Serve at room temperature, preferably the next day.

Rum-Lemon Glaze

• juice of 2 medium Meyer Lemons (approx. 4 tbsps)
• a splash of dark rum (or cognac would work, too)
• a good handful of confectioner's sugar (1/2-1/3 cup)

Put all ingredients in a small saucepan.  Cook over medium heat stirring constantly until sugar has dissolved. Remove from heat and keep warm.  (You can omit booze if you like.)

[photo credit: Stefania Pomponi Butler]

Green Jell-O Salad

The next two cookbooks I'm going to buy (after I get paid, that is) are Whole Grains, Every Day, Every Way, and (on the other end of the culinary spectrum): The Essential Mormon Cookbook: Green Jell-O, Funeral Potatoes, and Other Secret Combinations. I saw the latter reviewed recently in the January/February issue of Saveur.

One of the recipes in the magazine was the recipe for the green Jell-O salad.  I decided to make it for playgroup last week because I thought it would be a kid-friendly sweet-treat.  Except that both of my children turned their noses up at it and declared it, "disgusting."

In some ways, I agree. Not only do you have to love gelatin, but you have to love lime gelatin.  It's definitely not my favorite flavor, so when I make this again (which I will) I will probably use cherry, strawberry or orange instead.

P.S. I couldn't take a picture that made the salad look appetizing, so I left it off this post.

Utah's Famous Green Jell-O Salad

I'm going to add some embellishments so I don't get dinged for reprinting without permission.

Ingredients:

• 1 6 oz. box lime Jell-O (or other flavor if you don't like lime)
• 1/2 cup of sugar
• 1 tbsps. of fresh lemon juice (I used one juicy Meyer lemon from our little tree)
• 1 8 oz- can of crushed pineapple + juice
• a pint of heavy whipped cream whipped until stiff peaks form (but one mama suggested Cool Whip instead)

Combine Jell-O, sugar and 1 cup of boiling water in a medium bowl.  Stir until granules are dissolved, about 3-4 minutes. Add lemon juice and pineapple. Stir well and then refrigerate for about 50 minutes, until mixture is syrupy. (Set a timer!)

Fold whipped cream into the Jell-O mixture then transfer into a 9 x18 inch glass (Pyrex) baking pan. Smooth top and refrigerate until set. Serve chilled. Serves 12 easily.

Sunday chicken dinner

lemon roasted chicken

maple cake

Tonight we had roast chicken, creamed leeks, spinach salad, and maple cake for dessert.

I squeezed a Meyer lemon over the chicken and then stuffed the two cut halves into the cavity. I salt and peppered it inside and out, and roasted it at 325º for about an hour. I tented it for about 15 minutes, then we dug in.

For the leeks, I trimmed and cleaned 8 medium leeks (white and light green parts only), cut them into a chiffonade, and then sauteed them in a little butter until they were caramelized and creamy.

The cake was an adaptation of the maple cake recipe in the November '06 issue of Everyday Food. It was iced with lemony (my twist) maple icing.

Tonight, I really needed to reconnect with my family over dinner, and this was the way to do it.

[photos: Stefania Pomponi Butler]

Blueberry Peach Crisp

Hot out of the oven.

Sweet and juicy. Perfect with ice cream!

BLUEBERRY PEACH CRISP

Okay, this one requires a little measuring, it's true.  But, once you get the hang of making fruit crisps, you won't need to measure anymore, promise!  (I dont!)

• 1 quart blueberries
• 2 white peaches, diced
• 1/2 a lemon
• sugar to taste

Crumb topping:

• 1/4 cup + 2 tbsps unsalted butter, softened
• 1/2 cup (all purpose) flour
• 1/4 cup oats (regular or quick-cooking)
• 1/2 cup packed brown sugar
• 1/2 tsp. cinnamon
• dash nutmeg
• dash salt

For crumb topping: Combine ingredients in a medium bowl and work into a crumb-y (crumbly?) mixture. Flour should be absorbed by the butter, and mixture should look "gravel-y."  Do not overwork or the mixture will become oily.
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Preheat oven to 375º. In a large bowl (or in baking dish) combine berries and peaches with lemon juice and sugar to taste.  Place in bottom of a rectangular baking dish. (I use one that is slightly smaller than 13" x 9".)

Top evenly with crumb topping mixture.  Bake for 40 minutes until topping is crisp.

Serve with vanilla ice cream or with a dollop of whipped cream, creme fraiche, or plain Greek yogurt.

[recipe and photo credit: Stefania Pomponi Butler]