Culinary Concoctions by Peabody

August 12, 2008

A berry delicious Tuesday…

Filed under: caramel, fruit, ice cream, vanilla — peabody @ 12:00 am

Well this weeks TWD pick was by my food blogging friend Dolores of Chronicles in Culinary Curiosity. I think Dolores makes more of my baked goods for her office mates than any other reader of mine. She chose Blueberry Sour Cream Ice Cream. Which would be great minus the whole I am allergic to blueberries thing.
So I looked at the recipe. I decided I would do my own this week. Another inspired recipe like I was doing there for awhile. A Vanilla Bean Marionberry Caramel Swirl Ice Cream to be exact. It’s a vanilla bean base(still using some sour cream like the original recipe) with crushed marionberries added and then ribbons of caramel folded it. It was darn tasty. I ate it for breakfast. Afternoon treat. And some after dinner. :P
There really isn’t much to say about this ice cream other then damn it was good. End of story.

Vanilla Bean Marionberry Caramel Swirl Ice Cream

Vanilla Bean Base

2 ½ cups heavy whipping cream
½ cup organic sour cream(I use Nancy’s)
1 cup granulated sugar
pinch of salt
2 vanilla beans, split and beans scraped out, reserve pods

Place 1 cup cream into a medium saucepan.
Add the vanilla beans and pods. Bring to a boil.
Remove from heat and let vanilla beans steep for about 30 minutes.
Place back on medium heat and add sugar and salt. Whisk until sugar has dissolved.
Add sour cream and whisk until incorporated. Add remaining cream and heat for another 2 minutes over medium heat.
Pour mixture into bowl and let chill mixture for at least 3 hours.
Transfer mixture to the frozen ice cream maker bowl using a strainer to discard the vanilla pod.
Churn ice cream according to your ice cream makers manufacturer’s instructions.

Marionberry and Caramel Swirl

1 cup marionberries(or blackberries), crushed with a fork
½ cup caramel sauce(I use Fran’s), warmed so that it is fluid

After the ice cream has churned. Remove from ice cream maker bowl and place in a large bowl. Stir in marionberries so that they are fully incorporated and the majority of the ice cream has turned a purple color. Using a spatula, gently fold in the caramel.
Pour into a freezer container and freeze until hard, about 2 hours.

August 10, 2008

Corny….

Filed under: baked goods, vanilla — peabody @ 4:42 pm

Now I am not usually one to go for look over taste, but when I saw these cupcakes on Martha Stewart.com(and then realized I OWNED the cookbook they came in) I soooo wanted to make them. These are definitely a case of more cute than tasty, as a mix of pina colada, coconut, buttered popcorn, and lemon jelly beans just don’t taste all that great on a cupcake. But if you scrape off the jelly beans you are left with a basic vanilla cupcake, and that taste good.
Having just completed my backyard I have been in the BBQ mood(ironically we do not own a barbecue yet). I thought that these would be the most adorable dessert to present to your guest!
I must say they are about as tedious to make as real corn is to shuck. Placing the little pieces of “corn” takes up a lot of time, as does rolling out Starburst. BTW, it doesn’t say so, but I found it useful to microwave the Starburst for about 15 seconds to get it to be more pliable.
So the next time you fire up the grill, and there are kids around(because you know they would eat the cupcake with the jelly beans on top, no problem), you should totally make these. And if you think these are cute, you should see all of the different cupcakes that are in Hello Cupcake. One day I plan on making the TV dinner one(when I have lots of time on my hands!)

Corn on the Cob Cupcakes

Ingredients
Makes 24 cupcakes or 8 “ears of corn”
Vanilla Frosting
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3 ½  cups small yellow, cream, or white jelly beans, such as Jelly Belly
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 tablespoon white decorating sugar
8 sets of corn holders (optional)
Directions
Color the frosting pale yellow with food coloring.
Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

*Please note that I made mini cupcakes. They take 15 minutes to bake at 325F.

Adapted from Martha Stewart.com originally from Hello Cupcake by Karen Tack

 

July 19, 2008

Are you pregnant?…nope, just fat

Filed under: baked goods, cookies, vanilla — peabody @ 5:46 pm

Soon after one is married, almost everyone starts to ask the dreaded question, “when are you having kids?” You gain a little weight and people jump with excitement because they think you are WITH child…nope, just WITH cheeseburger. Every time you say you are nauseous every person tells you, “must be pregnant” or maybe I just don’t feel good?
My husband and I fall into the non-breeding category. We are child free by choice. Which is something many a person can not get a handle on. When I tell people I am not having children they give me a sad look and usually tell me, “there’s always adoption”. There is, just not for me. It’s not that I can’t have them, I don’t want to have them. I’m all for everyone else having them, don’t get me wrong. Have as many as you like. I’m just not of me having them is all.
One of the greatest things my mother ever said to me was that though she loved me dearly she was quite sure that her and my father could have lived a full and happy life without kids and so could I. Some people would cringe that their mother would dare say that. I didn’t take that as a bad thing, but as a very freeing thing. I never had the produce us a grand child thing hanging over my head.
It was worse when I was a teacher. Fellow teachers could not believe I didn’t want to have kids. But you love kids. No, I love teaching kids, there is a difference. Plus, I taught junior high. You want to talk about fantastic birth control…try a 13 year old(or more like try 120 of em a day). I was never maternal to begin with. I don’t coo over babies. There are some down right ugly ones(there I said it…and yes, I mean it). There are some darn cute ones too. When my friends have babies I’m the one standing in the corner not huddling around the baby.
A few years back Ann Lander’s wrote her now famous “The Childless Couple” which is pretty much what I refer people to when they get on my case about not wanting to have children.

“There is nothing sadder than a childless couple. It breaks my heart to see them relaxing around swimming pools in Florida, sitting all suntanned and miserable on the decks of their boats — trotting off to Europe like lonesome fools. It’s an empty life. Nothing but money to spend, more time to enjoy and a whole lot less to worry about.
The poor childless couple are so wrapped up in themselves, you have to feel sorry for them. They don’t fight over the child’s discipline, don’t blame each other for the child’s most obnoxious characteristics, and they miss all the fun of doing without for the child’s sake. They just go along, doing whatever they want, buying what they want and liking each other. It’s a pretty pathetic picture.
Everyone should have children. No one should be allowed to escape the wonderful experience that accompanies each stage in the development of the young — the happy memories of sleepless nights, coughing spells, tantrums, diaper rash, debts, “dipso” baby sitters, saturated mattresses, emergencies and never-ending crises.
How dismal is the peaceful home without the constant childish problems that make a well-rounded life and an early breakdown; the tender, thoughtful discussions when the report card reveals the progeny to be one step below a moron; the end-of-the-day reunions with all the joyful happenings recited like well-placed blows to the temples.
Children are worth it. Every moment of anxiety, every sacrifice, every complete collapse pays off as a fine, sturdy adolescent is reached. The feeling of reward the first time you took the boy hunting — he didn’t mean to shoot you, the lad was excited. Remember how he cried? How sorry he was? And how much better you felt after the blood transfusion? These are the times a man with a growing son treasures — memories that are captured forever in the heart and the limp.
Think back to the night of romantic adventure when your budding daughter eloped with the village idiot. What childless couple ever shared in the stark realism of that drama? Aren’t you a better man for having lived richly, fully, acquiring that tic in your left eye? Could a woman without children touch the strength and heroism of your wife as she tried to fling herself out of the bedroom window?
The childless couple live in a vacuum. They fill their lonely days with golf, vacation trips, dinner dates, civic affairs, tranquility, leisure and entertainment. There is a terrifying emptiness without children, but the childless couple are too comfortable to know it.
You just have to look at them to see what the years have done: He looks boyish, unlined and rested; she’s slim, well-groomed and youthful. It isn’t natural. If they had had kids, they’d look like the rest of us — worn out, wrinkled and exhausted.”

What on Earth can any of this do with Tahitian vanilla beans? Well, see those Tahitian vanilla beans were brought to me from Tahiti. From one of my many other child free by choicer friends. Out enjoying what would be their child’s college fund by going to Tahiti. Rough eh?
I chose to use just a simple sugar cookie to show off the flavor of the beans. I felt if I went to complicated the flavor would just get lost and then what is the point of having Tahitian vanilla beans. And whatever you do, don’t discard your beans pods when you are done with them. Use them to make vanilla sugar. It is wonderful stuff.
Oh and if you are feeling sorry for my parents for me not producing them a grandchild, no worries, my brothers have given them 5. So thanks to my brothers for covering that for me. ;)

Tahitian Vanilla Bean Sugar Cookies

1 ¼ cups unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 Tahitian vanilla beans, split and seeds scraped out
1 egg
½ tsp cream of tarter
3 cups all-purpose flour
¼ tsp salt
coarse sugar for decoration

In an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
Add in the vanilla bean seeds and beat for another 30 seconds.
Add in egg and beat until thoroughly incorporated. Scrape down the sides of the bowl and beat for another 30 seconds.
Sift together flour, cream of tarter and salt. With the mixer on low speed, add the flour mixture to the butter mixture. Mix until incorporated.
Roll dough into 1-inch balls and place on greased cookie sheet. Using the bottom of a drinking glass(you may want to grease it to avoid sticking) press down to make cookie flat. Sprinkle with coarse sugar.
Bake at 350F for 8-9 minutes. Let cool on pan for 5 minutes and them move to wire rack to completely cool.

Adapted from Caprial’s Desserts by Caprial Pence

Vanilla Sugar

1 vanilla bean, whole or scraped
2 cups granulated sugar

If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.