I’ve had the ice cream maker bowl in the freezer ever since we made the banana sorbet with chocolate sprinkles, and I’ve been actively seeking a reason to use it again. I was inspired today when we got a lovely flat of ripe peaches from Costco.
P ate his way through three of them leaving a juicy, sticky trail of finger prints all over the kitchen, then he gleefully helped me occasionally stir the peaches as they simmered.
The boys helped me puree the fruit with the sour cream, heavy cream, extract and lemon juice, and then we put it in the fridge to chill. Well after bedtime I put it in the ice cream bowl, and churned it into a velvety, creamy consistency.
I’ve promised Oliver I’d hold off on scooping it out until snack time tomorrow, he’s pretty excited about the end result. I did sample a little as I was putting it into the freezer and I’m pretty excited about it too.
For Christmas 2011 Oliver was gifted Howie Baby, a Waldorf-inspired heavy baby doll that I handmade over many many months. Today, Patrick was gifted a similar doll (also handmade, but I used a kit instead of going to weeks of mommy-and-me classes).
P’s new baby was carefully swaddled in one of his old baby blankets, and gently handed over.
P is fairly thrilled with his new baby.
I far prefer when P tries out new concepts on inanimate objects instead of his brother.
This year our peach tree produced two peaches that grew enough to be consumed by humans. In previous years the tree produced several peaches that were been consumed by unknown agents of evil while they were still small and very unripe, so we were quite thrilled to get any.
O and P each got the honor of picking a peach. They were perfectly ripe, not too sweet, not too soft, and I hope we get more next year.
Gavin estimates the peaches cost about $50 each once the expenses of organic fertilizer/plant food, dirt, wine barrel, tree, and water are all added up. He also, rather begrudgingly, agrees that I did NOT kill the tree has he’d initially predicted I would.
Most other-Mondays Gavin and his fellow Sebastopol-based co-workers go down to Palo Alto for work. I’m friends with the wife of one of the fellow-co-workers, and we’ve started getting together to bake (I’m teaching her), sew (she’s teaching me), and cook (we’re having a ton of fun experimenting with new recipes).
We’ve been experimenting with vegan baking (her husband is allergic to diary, egg, tree nuts and peanuts), as well cooking things that he can’t eat — but that’s okay, because the butter, egg, and peanut butter are in my kitchen, and with all the co-workers in Palo Alto anyway, it isn’t like he’ll be around for dinner.
Dinner this evening was Alsatian Flammekueche. I’m going to respectfully DISAGREE with some of the original recipe:
- use parchment paper when rolling out the dough, and plenty of corn meal/flour. It is sticky. Just slide the whole thing onto the baking sheet, so much easier.
- Do NOT wipe down the pan after you caramelize the onions, just add the bacon.
- Take full advantage of the caramelized onion and bacon grease and cook some vegetables in it – we made carrots.
- The recipe makes enough for TWO – this includes enough for toppings, if you decide to freeze one of the dough balls, remember to cut the toppings in half.
We modified blueberry lemon baby bundts to be vegan using egg replacer and margarine. We also used frozen blueberries. We did not make the rosemary syrup, and instead made a lemon juice – powdered sugar glaze.
Amazingly good, and oh so cute!
Over the weekend I felt inspired to do some cooking/baking. This post is mostly for me, so I can remember what I made, and how well it worked.
Sunday lunch was a cucumber goat-cheese grilled-cheese.
I also made some amazing caramelized onion and goats cheese pull-apart bread. It was a mess to assemble, if/when I make it again, I’m probably going to roll it up and slice it – think savory cinnamon rolls.
If you’re noticing a goat-cheese theme, it is because we bought a three-pack of goat cheese at Costco to make the apples on greens with pecans and goat cheese salad, and while we’ve made it a few more times, the goat cheese migrated to the back of our cheese bin and was nearing the best-by date.
Then I modified a recipe for cinnamon sugar donut muffins adding lemon zest and blackberries (I found a bag of them in the freezer, it seemed like a good decision at the time) and forgoing the roll around in butter/cinnamon sugar.
I have a bag in my freezer where bananas go when looking at them wrong and moving them at all makes them start to come unpeeled all on their own. I thought I only had one of these bags, but in rearranging my freezer the other day I realized I had two, or just over a dozen bananas.
The best way to peel a frozen banana is to soak it for 3-5 minutes in warm-from-the-tap water, the peel then slides off with very little effort. Yesterday we made banana peanut-butter nutella smoothies (the peanut-butter nutella was the boy’s idea). While sticky, sweet and cold, they were not the most popular thing I’ve ever made.
It is still hot today, so we made Banana Sorbet, I added chocolate sprinkles because they make most everything that much better.
The boys sat on the counter/stood on a chair and “helped” – mostly by liberally sampling the sugar which had crusted in the measuring cup, and then from the ice cream freezer bowl.
After several hours of impatient waiting each boy was granted ONE small scoop. It was very popular with both of them, and Oliver made a point of demanding more chocolate “finkles.”