Posts Tagged ‘Easy Summer Entertaining’

Locavore Bliss

Thursday, July 23rd, 2015
Making All-Hawley Frozen Yogurt makes me happy. (So does wearing big hats.)

Making All-Hawley Frozen Yogurt makes me happy. (So does wearing big hats.)

I like buying and eating locally. The food one gets is fresher that way. I’m not an obsessive locavore. Nevertheless, I have dreamed in my modest way of creating a recipe that uses ONLY ingredients native to my small hometown of Hawley, Massachusetts.

Here is that recipe!

One COULD argue that two ingredients do not constitute a recipe. The two ingredients here work so perfectly together, however, that I’m going to call them a recipe.

The dish is maple frozen yogurt. I made it using Sidehill Farm yogurt. Sidehill moved to Hawley a couple of years ago and sells lovely raw milk and other products as well as the yogurt.

The farm is worth a visit if you’re in our area. I know Carnation used to bill its products as “the milk from contented cows.” The Sidehill cows are DEFINITELY contented.

Courtesy of Sidehill Farm

Courtesy of Sidehill Farm

I combined the yogurt with maple syrup from my neighbors at Chickley Alp Farm. How much more local and delicious could food be?

This dessert was a huge hit when I visited Mass Appeal this week. Unfortunately, the video to which I link below doesn’t show the best part of the show: the look of rapture on co-host Ashley Kohl’s face when she tasted the yogurt. (No, I’m not exaggerating. “Rapture” is the mot juste.) That look made me very happy.

The yogurt also made me happy. Commercial frozen yogurt doesn’t tend to taste very yogurt-y. This version had lots of yogurt tang, combined with maple sweetness. My “recipe” was a match made in heaven.

You may ask why I used whole-milk yogurt instead of low fat. I had never made frozen yogurt before, so I consulted several cookbooks and websites. Apparently, low-fat yogurt becomes very hard very quickly if you pop leftovers in the freezer.

If you put this version in the freezer for a few hours, you will find it lovely and creamy still. (I haven’t tried freezing it for longer than a few hours; it’s too popular in my house.)

And let’s face it: frozen whole-milk yogurt is still healthier than ice cream!

Just for fun after the video link to the yogurt segment I have embedded the video for the other recipe we made on the air this week, cowboy caviar. I have featured the caviar recipe, from my wonderful Texan friend Teri Tynes, previously on this blog, and it’s remarkably tasty.

But first, the yogurt recipe:

All Hawley Frozen Yogurtweb

All-Hawley Frozen Yogurt

Ingredients:

1 quart plain Sidehill Farm Yogurt
3/4 cup Chickley Alp Maple Syrup (darkest version preferred)

Instructions:

Whisk together the yogurt and maple syrup. Place them in an ice-cream maker and freeze until ready (about half an hour, in my experience).

That’s it! Serves 8.

Now, for the yogurt video:

[youtube]https://youtu.be/JrJHvn5fSdA[/youtube]

And here is the cowboy caviar.

[youtube]https://youtu.be/OBtd3Gu-bPQ[/youtube]

Re-Learning about Whipped Cream

Wednesday, August 27th, 2014
Not my most together creation--although it tasted pretty darn fine.

Not my most together creation–although it tasted pretty darn fine.

I learn something every time I appear on television. I like to think of this as a good thing—but I would like to minimize the learning EVENTUALLY and become completely organized on camera.

Unfortunately, during my most recent appearance on Mass Appeal I forgot what my mother taught me about the fragile nature of whipped cream.

We were making an ice box cake, a mid-20th-century creation that relies on refrigeration for its basic structure. This particular cake was made of Graham crackers, peaches, a few berries, and … whipped cream.

Whipped cream, as my mother always told me, MUST be whipped cold. And it must be handled gently.

Unfortunately (mistake number one), I left the cream I was whipping on the air sitting in the studio lights a little too long. It didn’t whip.

I brought a pre-made cake from home. Unfortunately, I messed that up as well!

First, I decided to move it onto a pretty cake plate when I arrived at the studio. It collapsed and had to be re-glued together. (Apparently, ice box cakes shouldn’t be moved.)

Next, I left it, too, in the lights a little too long. When we arrived at its moment of cutting, it didn’t slice so much as fall apart.

The good news is that I can show you photographs of another ice box cake I made the week before at home that came out very nicely.

ice box cakeweb

The evening after the broadcast, my nephew Michael, my neighbor Alice, and I spooned leftover messy ice box cake into bowls with additional peaches. This made a trifle-like dessert that was FABULOUS.

One of these days I’ll manage to do a little better on the air. Meanwhile, of course, I still had fun. (I always have fun.) And hosts Seth Stutman and Ashley Kohl were forgiving.

The video link appears after the recipe below. So that you don’t think I’m a total klutz, I also include the link to our previous segment, in which we made BLTs with no major mishaps.

Enjoy peach season! And remember, when life gives you messy cake, you can always make trifle.

Assembling the Cake

Assembling the Cake

Peach Ice Box Cake

Ingredients:

3 cups peeled peach slices (2 to 3 peaches, depending on size)
1-1/2 tablespoons sugar
the juice of 1/2 lemon
1-1/2 cups heavy cream
2 tablespoons sugar
2 teaspoons fruit liqueur (I used framboise, a raspberry liqueur, or blueberry cordial)
Graham crackers as needed (I used a little more than 1 sleeve of crackers)
blueberries or raspberries as needed for topping

Instructions:

In a nonreactive bowl toss together the peach slices, sugar, and lemon juice. Set aside for 2 hours.

Whip the cream until it forms stiff peaks, stirring in the sugar and liqueur at the last minute.

Find a decorative plate. Put a little whipped cream on the bottom of the plate, underneath the spot on which you will place the crackers. Put a layer of Graham crackers on top of the cream. Follow this with a layer of whipped cream, a layer of peach slices, and another cracker layer.

You should end up with four layers of Graham crackers with three layers of whipped cream and peaches in between. Save enough whipped cream to cover the top of the final layer of crackers as well as the sides of the cake. (You MAY use a whole 2 cups of cream, but this seems excessive to me.)

Loosely cover your cake so that it is protected but isn’t exposed to odors from the rest of the refrigerator, and chill the cake for at least 6 hours. (Overnight is best.) When you are ready to serve it, place fresh berries on top.

Serves 6.

And now for the sad but yummy video:

[youtube]https://www.youtube.com/watch?v=68nq3XWyJSk&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]

And here is the video about the BLTs, which definitely looked better.

[youtube]https://www.youtube.com/watch?v=XTmGmbybFVo&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]