Blood Orange Panna Cotta

It's Valentine's Day eve. Maybe you're procrastinator and had grand ideas about a romantic dinner for your sweetie but never actually got around to planning it. I'm sure you're in good company. 

I'm a procrastinator too. Normally around this time of year I like to make all sorts of dumb little Valentine's Day baked goods and crafts. I don't know why. I'm not crazy for the manufactured love of V-day. Maybe it takes me back to my childhood where all the little twits in my class had to pretend to be nice to me for one day and give me a card.. suckers.

This year however, I did nothing. I kept putting it all off, and with snowstorm after snowstorm, mid-February sort of just snuck up on me. C'est la vie. I did make these panna cotta though, and the good news is you too can STILL make these for tomorrow! Hell, you can put it off for another 12 or 16 hours if you want and still have them ready for V-day evening. Hooray for procrastination! 

Blood Orange Panna Cotta

(makes 12-14  4oz mason jars, or about 6 cups)

For the Panna Cotta:

3/4 cup sugar

3/4 cup milk

3/4 cup heavy cream

seeds of 1 vanilla bean, pod reserved

1 1/2 tsp fresh ground cardamom

2 tsp blood orange zest

1/2 tsp salt

3 cups Greek yogurt

3/4 cup blood orange juice (about 3-4 oranges)

4 tsp unflavored gelatin

For the Blood Orange Syrup:

3/4 cup blood orange juice (about 3-4 oranges)

1/2 cup water

1/4 cup honey

1 tsp pink peppercorns

3 cardamom pods, crushed

2 blood oranges, supremed

chopped pistachios, for serving

1. To prepare the panna cotta: In a small bowl add the 3/4 cup blood orange juice and sprinkle the gelatin on top to let it bloom. Set aside.

2. In a small saucepan set over medium low heat, combine the sugar, milk, heavy cream, vanilla seeds and pot, cardamom, zest and salt. Stir just until the sugar is fully dissolved, taking care not to heat the milk too much. Remove from the heat and stir in the yogurt. Remove the vanilla pod, squeezing out any vanilla goodness inside and discard. Stir in the bloomed gelatin mixture, stirring until dissolved and no lumps remain. Pour the panna cotta mixture into individual mason jars or greased molds (if planning to unmold) and refrigerate for at least 2 hours, or until set.

3. To prepare the syrup: In a small saucepan combine the juice, water, honey, peppercorn and cardamom pods. Bring to a simmer and reduce by half. Allow it to cool to room temperature then use fine sieve to strain out the peppercorns and cardamom pots, reserving the syrup in a small bowl. Add the blood orange supremes to the syrup and refrigerate until needed.  

4. To serve: If unmolding, gently use a thin knife around the edges of your mold to loosen the panna cotta and unmold on your serving dish (otherwise serve directly from your jars.) Pour a few spoonfuls of syrup on top along with a couple orange supremes and garnish with chopped pistachios.

(inspired by and adapted from Yes, More Please!)

Raspberry Curd

Like much of the country it's been extra cold and dreary here the past few weeks. This part of winter is always the hardest - a long stretch of not much to look forward to before Spring arrives, besides more cold and more snow of course. 

Warm and hearty comfort cooking makes the long nights slightly more bearable, but I've been craving something bright and summery to lift my spirits. After baking a couple batches of macarons I had just enough leftover egg yolks to create a luscious and tangy fruit curd. Berries always mean summer to me, so armed with some frozen fruit I set off to make some raspberry curd.

If you don't have some of last years' berries stored away in your freezer, frozen berries are easy to find in your grocery store, inexpensive and flavorful. This curd isn't as thick as a traditional lemon curd, but it's still spoonable and perfect to spread on scones and muffins, stir into yogurt or oatmeal, flavor buttercream and, of course, just eat with a spoon!

Raspberry Curd

(makes about 2 cups)

12 oz frozen raspberries, fully thawed

1 stick (8 oz) butter

3/4 cup sugar

2 Tbsp fresh lemon juice

6 egg yolks

pinch of salt

1. Over medium heat melt the butter in a medium saucepan. Add the thawed berries and any accumulated juices, sugar, lemon juice, egg yolks and salt and whisk until well combined. Cook over medium heat, making sure to mash the berries and whisk frequently, until thickened, about 5-10 minutes. Pour the mixture through a fine mesh sieve, pressing on the solids to extract as much liquid as possible and collecting it in a small bowl. Discard the solids and mix the liquid mixture until uniform. Cover with plastic wrap placing the plastic wrap directly on the top of the liquid and refrigerate until cool. Store in fridge in an airtight container.

Figgy Maple Bourbon Fizz

Happy 2014! I hope the holidays treated you well and you're not too tired of the kitchen. I somehow managed to come out of it alive, albeit with a few pounds to spare!

Despite all the dietary resolutions floating around out there today, I'm not giving you a recipe for kale or spaghetti squash. That's not to say I'm not reining it in around here too, but I feel like you probably need a little bourbon in your life all year long. 

A few weeks before the holidays I was gifted (well, swapped!) a couple different homemade bitters from Kate at Snowflake Kitchen which inspired me to come up with something a little different to mix up and sip on. The vanilla maple coconut bitters included in this recipe are super yummy and add just a little extra suntin'-suntin' to the overall flavor of this drink, but if you don't have the time to whip up your own you can swap them out for another variety of bitters. And if finding fresh figs at your local grocery store is hit or miss around you as it often is for me, you can make the fig-infused bourbon with dried figs, omit the fresh fig in the muddling step and still have a lovely figgy cocktail!

Figgy Maple Bourbon Fizz

(makes 2 cocktails)

Fig-infused bourbon:

fresh figs, halved

bourbon

mason jar, or other clean glass vessel with cover

1. Fill your mason jar, or other container, halfway with fresh figs. Top off with bourbon, cover, and let sit for 5-7 days, giving it a gentle swirl once a day or so. Once infused, strain the bourbon through a sieve (reserve the figs for another use like a boozy jam) and pour bourbon into another clean jar for storage.

Figgy Maple Bourbon Fizz:

1 fresh fig, halved

2 tsp pure maple syrup, the darker the better

squeeze fresh lemon juice

few dashes vanilla coconut maple bitters, or angostura bitters

3 oz fig-infused bourbon

ginger beer

1. Divide the fig between 2 old fashioned glasses. To each glass add 1 tsp maple syrup, small squeeze of fresh lemon juice and a couple dashes of bitters. Muddle ingredients in each glass until well incorporated. Fill glasses with ice, pour 1 1/2 oz of the fig infused bourbon over each and then top with ginger beer. Give a quick stir and enjoy!

Raspberry, Pistachio and Cardamom Overnight Oats

More breakfast recipes! Except this one is a lazy man's breakfast recipe - throw everything in a jar, give it a stir, throw it in the fridge, and forget about it until the morning. Perfect for me since I am decidedly NOT a morning person.

I have to dissent from the majority though and say that I don't find oatmeal all that filling. I'm convinced this is just something people say to make you feel bad about your desire to throw back a plate of eggs and bacon. For this reason I tried to bolster the protein and fat content of these oats with the addition of greek yogurt and nuts to make the oats a little heartier. They make for a great breakfast that's on the lighter side, or a tasty and nutritious snack.

This recipe is also very customizable, so experiment with spices, sweeteners, fruits and liquids to suit your tastes. They will keep in the fridge for several days, so double or triple the recipe as needed.

Raspberry, Pistachio and Cardamom Overnight Oats
(makes two 1/2 pint servings)

1/2 cup old-fashioned oats

1/2 cup greek yogurt

1/2 cup milk

2 tsp chia seeds

2 Tbsp honey

1/4 tsp ground cardamom

2-4 Tbsp chopped shelled pistachios

1/3-1/2 cup fresh raspberries, or enough to fill your jars

1. In a small bowl, stir all ingredients until well incorporated, crushing some of the raspberries as you stir. Distribute equally between two 1/2 pint jars, or other 1 cup containers, cover and refrigerate overnight. Serve chilled or dump into a bowl and microwave for 30-60 seconds. 

Raspberry-Apple Moonshine "Fish Egg" Shooters

If you know me then you know October is my favorite month of the year. Of course the leaves are changing, the air is cool and crisp, there's apple picking and apple baking, but most importantly, there's Halloween!!

Now, I tend to take the more creepy & gory route on Halloween as opposed to cute. You're more likely to find me giggling with pure glee at the sight of zombies chowing down on someone's face than covering my eyes and hiding under a blanket. I can't say my mom didn't try... but I can't help it that Xenomorphs and the Crypt Keeper are more fun than nail polish and rom-coms!

Anyway, what this all means is that I spend a lot of time thinking about and planning for Halloween. Besides decorations, a lot of the fun for me comes with thinking up creepy concoctions for my party menu. Most of the time you don't even need to make the food look extra scary, all you have to do is create a spooky ambiance at your table and give it an icky name - a hunk of gorgonzola with some prosciutto can become Moldy Cheese with Cured Epidermis, chili cheese dip can become Vomit, dates stuffed with cheese wrapped in bacon can be Roasted Roaches. You get the idea!

There's nothing scary about this Raspberry-Apple Moonshine cocktail, until you slap a "Mutated Fish Egg" label on it! It's delightfully light and fruity, and honestly would make a lovely drink any time of the year. Something about moonshine seems extra festive for Halloween - I'm not sure if it's because it has Moon in the name, or if it's because rednecks are scary. Either way, it makes a great mixer! I used Onyx Moonshine which is local to me, but with moonshine's popularity on the rise you shouldn't have a problem finding some in your neck of the woods!

Raspberry-Apple Moonshine "Fish Egg" Shooters

2 parts Red Jacket Orchards Raspberry-Apple juice, or similar juice blend

1 part moonshine

1/2 part Elderflower liqueur

splash of fresh lime juice

fresh pomegranate arils

1. In a pitcher, combine apple juice blend, moonshine, elderflower liqueur, and lime juice, to taste. Chill. Add 1/2-2 tablespoons of pomegranate arils (depending on the size of your serving glass) to the bottom of your shot glasses, cocktail glasses, or test tubes. Pour the cocktail over the pomegranate seeds and serve. 

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercram

I've been meaning to post this for a while now. Strawberry season has come and gone here in CT - we're moving onto blueberries, raspberries and peaches, oh my! I certainly had my fun with strawberries though. Strawberry-rhubarb pie, strawberry-rhubarb vanilla bean jam, strawberry balsamic black pepper jam, strawberry lemonade, and of course, these sweet little strawberry cupcakes!

Pink isn't normally my thing, but these cupcakes were just so damn cute with their pretty pink frosting and little strawberries on top. The cupcake itself is a light, not too sweet vanilla based cupcake scented with strawberry. The buttercream is what packs the punch of strawberry flavor. Luckily, swiss meringue buttercream is light, airy and not sickeningly sweet, so don't be timid about piping on a generous portion atop each cupcake!

I used the strawberry-rhubarb jam I had canned a few days before, but you can use any high quality strawberry jam or preserve you have. Jam is a great way to flavor frosting so definitely play around with this recipe using different flavors throughout the year!   

  
Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream

(cupcake recipe adapted from Sprinkles' Cupcakes)

Strawberry Cupcakes
Makes 1 dozen

1 1/3 cup strawberries, pureed in a food processor or blender
1 1/2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup room temp whole milk
1 tsp vanilla extract
1/2 cup unsalted butter, room temp
1 cup sugar
1 large egg, room temp
2 large egg whites, room temp

1. Preheat oven to 350F. Line a 12 cup muffin tray with cupcake liners and set aside. Place strawberry puree in a medium heavy bottomed skillet and cook over medium heat until it has reduced by about half. Set aside and cool.

2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl mix together milk, vanilla and reduced strawberry puree. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium high speed until light and creamy. Add the sugar and continue to beat until very well combined and fluffy, scraping down the sides of the bowl as needed. Beat in the egg and egg white just until combined.

4. Set the mixer on low and slowly add half the flour mixture, mixing until just moistened. Add the milk mixture and mix until just blended. Add the remaining flour mixture and mix until homogenous, scraping the sides of the bowl as needed.

5. Divide batter evenly among the muffin tin. Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out with just a couple crumbs. Allow cupcakes to cool completely in the tin before frosting.

Strawberry Swiss Meringue Buttercream
Makes 3 1/2 cups (you will have extra)

5 large egg whites
1 1/2 cups sugar
4 stick (1 lb) unsalted butter, cut into tablespoon chunks and at room temp
seeds of 1 vanilla bean
1/2 cup strawberry jam or preserves
1/4 tsp salt

1. Combine the egg whites and sugar in the bowl of a stand mixture and set over simmering water. Heat mixture to 160F while whisking almost constantly.

2. Transfer hot mixture to the stand mixer fitted with the whisk attachment, add the vanilla bean seeds and salt, and beat on high speed until mixture doubles in volume, has stiff peaks and has cooled. This will take about 10-12 minutes.

3. Add the butter one piece at a time, mixing until completely incorporated after each addition. The mixture may begin to look lumpy, curdled, soupy or some other kind of awful, but don't worry! Just keep beating that sucker and it will come together into light, fluffy frosting. Once the buttercream is smooth and fluffy, add the  jam and mix until combined. Now you're ready to frost your cupcakes!

Pinwheel Apple Cobbler

It's about time I take a break from pumpkins and squash and give apples their due. I'm just so damn enchanted by pumpkins!

Apple picking on a crisp day and the sweet smell of apples baking with cinnamon are some of my favorite things about autumn, though. I remember being a little girl sitting with my best friend under an apple tree behind my dad's shop stuffing our greedy little faces with some of the best apples I've ever had. They were sweet and juicy, so red they even had tiny pink veins running through the flesh. These apples were forbidden, however. The tree belonged to my neighbor who owned the property, and you didn't mess with Stanley's fruit! We did anyway, of course...

Nowadays I still stuff my greedy little face with apples, but I get to bake with them too. This dessert is a fun play on the traditional cobbler. Part biscuit, part cookie and part cinnamon roll, the pretty little swirls give the cobbler some extra fall whimsy!

I like to use a mixture of apples whenever I bake to create some complexity - some tart and crisp, some sweet and juicy. I used Tompkins County King, Jonagold and Macs. The biscuits are quite sweet, so adjust the sugar in the apples accordingly to taste and how sweet or tart the fruit is.

Pinwheel Apple Cobbler

(biscuit recipe from Bon Appetit)

Biscuits

1/2 cup brown sugar (packed)

2 Tbsp minced crystallized ginger

3/4 tsp ground cinnamon

2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1/2 cup chilled unsalted butter, cut into small pieces

2/3 cup whipping cream

2 tsp vanilla extract

1 Tbsp melted butter

Filling

1/4-1/2 cup sugar

1/2 tsp cinnamon

1/8 tsp freshly grated nutmeg

2 Tbsp flour

1/4 tsp salt

3 1/2 lb apples, peeled, cored and thinly sliced

1. For the biscuits: Mix brown sugar, ginger and cinnamon in a small bowl and set aside. Mix flour, 3/4 cup sugar, baking powder and salt in a large bowl. Using a pastry cutter, (or you can do this in a food processor) cut in the chilled butter until a coarse meal forms. Stir in cream and vanilla until moist clumps form. Turn dough out onto a lightly floured surface and knead gently just until smooth.

2. Roll out the dough on a floured surface to a 9x15 inch rectangle. Brush with the melted butter and sprinkle with the spiced sugar mixture. Starting at one long side, roll up jelly roll style. Transfer to a baking sheet, cover with plastic wrap, and chill for at least 1 hour and up to a day. 

3. For the filling: Preheat oven to 350F. Lightly grease a 10 inch cake pan or similar sized vessel with at least 2 inch sides. Whisk together the sugar, cinnamon, nutmeg, flour and salt in a large bowl. Add the apples and toss gently until they are evenly coated with the sugar mixture. Pour into the pan and bake for 30-35 minutes, stirring occasionally, or until they have begun to soften and release some juices. 

4. Cut the biscuit dough log crosswise into 1 inch thick biscuits. Place biscuits on top of apple filling, spacing evenly. Bake for 45 minutes, or until biscuits are golden and filling is bubbly. Cool for at least 10-15 minutes. Serve warm with ice cream, fresh whipped cream, or hmm even some sharp cheddar cheese!

Roasted Cherry Goat Cheese Ice Cream

I need another freezer so I can actually have room to fit my ice cream maker's bowl in there at all times. I really don't make it often enough, but I should. Or maybe all the fiddleheads, rolls and frozen meat I have stuffed in there are doing my waistline a favor...

Sometimes it can be difficult to achieve that super creamy, rich texture in the ice cream you make at home. Then there's always the dreaded block of ice cream that takes 30 minutes to defrost before you can scoop it. There are a lot of little tricks that help remedy those problems, but this recipe is so delicious, it really takes care of itself.

I can see this ice cream used for all kinds of mix-ins and toppings - blueberries, figs, chocolate, or honey, but the roasted cherries are really perfect. They are slightly sweet, slightly tart and you can cook them down until they are a bit chewy and caramelized or keep them plump and juicy.


Don't fear the goat cheese. It tastes just like cheesecake here. If you can, find some high quality, fresh cheese from a local farm that has a nice clean finish. I used some from SweetPea Cheese here in CT - one of my favorites! Now go give goat a chance!

Roasted Cherry Goat Cheese Ice Cream

(from Jeni's Splendid Ice Creams at Home)

Ice Cream base
2 cups whole milk
1 Tbsp + 1 tsp cornstarch
1/2 cup (4oz) fresh goat cheese
3 Tbsp (1 1/2 oz) cream cheese, softened
1/4 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Roasted Cherries
2 cups pitted fresh or frozen red or black cherries
2/3 cup sugar
2 tsp cornstarch


1. Prepare the roasted cherries - Preheat oven to 400F. Combine the cherries, sugar and cornstarch in a square baking dish and toss to mix. Roast for 30-45 minutes, until the juices are thick and bubbly, stirring every 15 minutes. Cool completely then chill in the fridge.

2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

3. Combine the remaining milk, the cream, sugar, and corn syrup in a medium saucepan, and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat. 

4. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. Process the ice cream according to the manufacturer's instructions. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Strawberry Shortcakes

I've spent the last 10 days overdosing on fried seafood and ice cream up in Cape Cod. I'm a little squishier around the edges now than I was when I left, but oh, Arnold's fried clams are worth it. 

I'm ready to get back to cooking and baking though, and I definitely need some vegetables up in this piece. But first I want to get in one last party with native strawberries before enjoying some raspberries and blueberries.

I love strawberry shortcake because it's so simple and lets the berries shine. I like a lot of juice, so on top of the sugar I also add some dessert wine or Grand Marnier to the berries as they macerate. The cardamom in the biscuits is totally optional, but I love its aroma and unique spice. Give it a whirl! 

Strawberry Shortcake

For the biscuits:
2 cups all purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 Tbsp baking powder
pinch of salt
1 scant tsp cardamom
1/2 cup butter, chilled and cut into pieces
1 cup buttermilk
1/2 cup cream, plus more for brushing

For the berries:
4 pints strawberries, hulled and quartered
1/3 cup dessert wine or orange liquer
1/4-1/2 cup sugar, (depending on how sweet the berries are)
pinch of salt

For the whipped cream:
1 1/2 cup chilled heavy cream
3 Tbsp confectioner's sugar

1. In a large bowl combine the berries, wine or liquer, sugar and salt. Mix carefully, cover and let sit at room temperature until juices form, at least 30 minutes. 

2. In a large bowl, sift together the two flours, sugar, baking powder, salt and cardamom. Using a pastry cutter or fork, cut the butter into the flour and blend until it resembles coarse meal. 

3. In another bowl whisk together the buttermilk and cream. Add the liquid to the flour mixture and stir until a dough begins to form. 

4. Turn the dough out onto a floured surface and knead just until it holds together, about 10 turns. Flatten into a thick disc, wrap in plastic wrap and chill for about 30 minutes. 

5. Preheat the oven to 400F. On a floured surface, pat the dough out into a 1/2 inch round. Using a 3 inch wide biscuit cutter, cut out the biscuits and transfer to an ungreased baking sheet. Brush the biscuits lightly with cream and sprinkle with sugar. Bake until golden brown, about 15-20 minutes. Cool on wire racks. 

6. To make the cream, add the chilled heavy cream to a large bowl and whisk until it begins to get foamy. Add the confectioner's sugar and continue to whisk until soft peaks form. Be careful not to overbeat.

7. Cut the biscuits in half horizontally and place the bottom halves in serving bowls. Divide the berries and their juice equally over the biscuits. Top each with the whipped cream and biscuit tops.

Strawberry Ice Cream Sandwiches

Oh, native strawberries. No grocery store bought, California grown, off season strawberry can compare. But they're here and gone in a flash! I don't want to say goodbye!

That's why I make ice cream. Well, among other reasons... But it lets me enjoy those sweet little berries for just a bit longer. Besides, cream and strawberries were meant to be together.

I don't just stop there though. I like to turn that strawberry ice cream into something even more special - ice cream sandwiches made out of thin, chewy brownies! Because cream, strawberries and chocolate should have lots and lots and lots of babies.

The brownie layer stays surprisingly brownie-like with a nice shiny, crackly top - just how I like them. And the strawberry ice cream, well, it's perfect. Rich and creamy, slightly sweet, and bursting with tons of strawberries. Go forth and try it before it's too late!

Fresh Strawberry Ice Cream

Makes about 5 cups
1 lb strawberries, trimmed and quartered
2 Tbsp sweet port wine
1 3/4 cup heavy cream
pinch salt
2 large eggs
3/4 cup sugar
1 Tbsp lemon juice

1. Combine cream and salt in a heavy saucepan and bring just to a boil. Remove from the heat.

2. Whisk the eggs with 1/2 cup sugar in a medium bowl, then slowly add the hot cream in a thin stream, whisking constantly. Pour back into the saucepan and cook over medium-low heat, stirring until slightly thickened and a thermometer reads 170F.

3. Immediately pour the custard through a fine mesh sieve into a bowl and let it come to room temperature, stirring occasionally. Chill, covered, until cold - at least 2 hours and up to 1 day.

4. While the custard is chilling, combine the strawberries, port and remaining 1/4 cup sugar in a bowl. Cover and chill until the custard is ready.

5. Once the custard is ready, puree the strawberry mixture in a blender until smooth (I like to leave a few little chunks, and I don't strain it.) Stir puree into the custard.

6. Freeze the mixture according to your ice cream maker's instructions. If you're making ice cream sandwiches, now would be a good time to assemble them while the ice cream is soft so you don't have to thaw it again. Otherwise, transfer to an airtight container, cover and freeze until firm.

Ice Cream Sandwich Brownies

(From Tartine)

6 Tbsp unsalted butter
8 oz bittersweet chocolate, coarsely chopped
1/2 cup minus 1 Tbsp all purpose flour
3 large eggs
1 cup lightly packed light brown sugar
1/4 tsp salt
1/2 tsp vanilla


1. Preheat oven to 350F. Line two 9x13 inch glass baking dishes with parchment paper. Lightly grease and flour the parchment as well, just for insurance.

2. In a small saucepan, melt the butter over low heat. Remove from the heat and add the chocolate, stirring until melted. Set aside to cool.

3. Sift the flour into a small mixing bowl and set aside. In a medium mixing bowl, combine the eggs, sugar, salt and vanilla. Using a mixer fitted with the whisk attachment, beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4-5 minutes.

4. Fold the cooled chocolate into the egg mixture. Add the flour and fold it quickly but gently until well incorporated.

5. Divide the mixture evenly between the 2 baking dishes, smoothing the surface with spatula or large spoon. Bake until the top feels set and the batter has just baked through, 7-10 minutes. Let cool to room temperature in the baking dishes on a wire rack, then turn out onto the racks to cool completely.

6. To make the sandwiches, let 2 pints ice cream soften just until spreadable. Line a 9x13 inch baking dish with plastic wrap, allowing enough overhang to cover the top of the sandwich completely when it is assembled. Place 1 brownie layer, top side down, in the lined dish. Scoop the ice cream out onto the brownie and spread evenly and quickly with a spatula. Top with the second brownie layer, top side up, and gently and evenly press down on the second layer. Fold the plastic wrap over the top, covering completely. Using a square plate or book, press down with firm, even pressure to distribute the ice cream evenly. Freeze for at least 3 hours.

7. Uncover the top, turn the sandwich out onto a cutting board, peel away teh plastic wrap and cut into desired size with a large, sharp knife.

Spicy Mango Pudding

I really wanted to come on here and say, "Happy Spring!" with it all sunny and warm out... but that's not the case. Oh, it was 70 degrees here last Friday, but today.. today it's in the 30's and snowing. Not just flurrying either - we could get up to 10 inches of snow. WTF Mother Nature?!

I resist this weather pattern! I'm sick of stews and root vegetables. I want fresh fruit, grilled fish, tropical flavors. I'm ready for summer already, dammit!

So today amongst the falling snow, I whipped up some mango pudding. Whole Foods had the beautiful Ataulfo mangoes on sale that I love, so I picked up a few over the weekend. If you've never had an Ataulfo, or "Champagne," mango before, they are yellow skinned and slightly smaller than the typical mango you'll find in your local grocery store. Their flesh is super sweet with just a tiny tang that balances the sugar. They're also sooo silky smooth and juicy as the flesh is barely fibrous unlike an average mango. In short, they're pure heaven!

This pudding is light and refreshing with a pleasant kick from the addition of a little cayenne pepper. It would be a wonderful spring or summer dessert as you relax outside and soak up the first rays of warm sun after a long winter. I chose some pistachios and crushed gingersnap cookies for a topping, but more chopped fresh mango would have been another great addition if I had more on hand!

Spicy Mango Pudding

Serves 4

2 cups whole milk, divided

3 Tbsp corn starch

1/4 cup (rounded) sugar

1/2 tsp vanilla

scant 1/4 tsp cayenne pepper powder

2 Tbsp dark rum

1/2 cup mango puree, preferably homemade from fresh Ataulfo mangoes, but canned can be used

1/4 cup heavy cream, whipped to stiff peaks

1/8 cup chopped pistachios

1/8 cup crushed gingersnap cookies

1. Combine 1/4 cup of the milk with the corn starch in a small bowl and whisk until smooth.

2. In a medium saucepan over medium-high heat, bring the remaining milk (1 3/4 cup) to a simmer, stirring constantly. Remove from the heat and slowly add 1/2 cup of the hot milk to the corn starch mixture and whisk until smooth. Return the hot corn starch mixture to the milk in the pot, add the sugar, and cook over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a metal spoon, about 10 minutes. Stir in the cayenne, rum and vanilla and cook for another minute.

3. Remove from the heat and stir in the mango puree until smooth and let cool, covered, in the refrigerator for 20-30 minutes. Once cool, fold the whipped cream into the mango mixture until smooth and light. Serve chilled and topped with pistachio, gingersnaps and/or chopped fresh mango.