teaspoon spices

Corn, corn and more corn

Since it is nearing the end of the summer, I find I want to eat as much corn as possible, on the cob, in salads, sauteed...however, whenever, why not.

last weekend, we went to the market and there was corn available from 2 of my favorite farm stands, so I bought some from both.  One variety was yellow, the other was white.  We decided to do a taste test, which was inconclusive.  Both were delicious.  However, I had a LOT of leftover, uneaten corn on the cob.  I stick it in the fridge and tried to think of something to do with it.  (I had EIGHT ears!)

I remembered our friend Rosemary talking about eating pan fried corn kernels as a child, and decided to make something like that.

I cut all the kernels from the cobs, seasoned them up, sauteed them and voila!  we had a second helping of delicious corn the next night.  It was so good that I am planning to make it for company tonight.

6-8 ears of corn, lightly steamed, kernels removed

2 Tbsps butter

1 tsp organic cumin

1 tsp ancho chile pepper

1 tsp organic thyme

2 tsp sugar

salt, pepper

1/2 cup cream

melt butter in saute pan.  Add corn spices, sugar, salt and pepper and let cook until corn is heated through.  Add cream, and let cook until cream is mostly evaporated and corn becomes a little brown and crispy. 

Enjoy!

~Katie

Sour Cherry Ice Cream with Anise and Chocolate Chips

Early in the summer, I bought a bunch of sour cherries and froze them in 1 cup portions.  I love the tart-sweet flavor of sour cherries, and the season is so brief that I am always looking for ways to extend it.  We have also been on an ice cream kick, because of our new book,  Spice Dreams, so I wanted to use the cherries that way.

Because I was a bit lazy and froze my cherries with the pits in them, I had to thaw them and then remove the pits.  It was not difficult, but added a step to my recipe when I had to press the cherries through a mesh sieve.

I was thinking about how to flavor the cherries, and Diana suggested anise seed.  I was a little skeptical at first, thinking that the flavor of the anise seeds might be overwhelmed by the tartness of the cherries.  But I was wrong and she was right.  We threw in some miniature chocolate chips at the end too, and the whole thing came together perfectly.

Even if you did not freeze cherries this summer, you can do it next summer.  Don't forget!

2 cups Half & Half

1 pinch of salt

2 cups sour cherries (mine were frozen..fresh ones would be even easier)

1 tsp anise seed

1 tsp orange zest

1 Tbs cherry preserves

4 eggs yolks

3/4 cup of granulated sugar

2 cups whipping cream

1 tsp vanilla extract

Heat half and half, cherries, anise seed and salt in sauce pan until hot.  Do not boil.  When cherries are soft, pour warm milk and cherry mixture through a coarse sieve, pressing on solids to extract juice and flesh of cherries while removing pits. 

In a large mixing bowl, beat egg yolks and sugar until light and lemony in color.  

Add 1/2 cup of cherry mixture to egg yolks and sugar, and beat to blend.  Continue to add hot milk to egg yolks slowly until fully incorporated.

Return mixture to heat and cook until thickened.  (The sour juice of the cherries made the half and half separate a bit, but as I cooked the custard, it knitted itself back together again.--- It might have been because my cherries were frozen.)  Do not boil!  When custard has thickened, add remaining 2 cups of whipping cream, vanilla extract and cherry preserves to mixture.  Mix well and chill several hours or overnight to let flavors meld.

Process in ice cream mixture following manufacturer's instructions.

In last few minutes of mixing, add mini chocolate chips.

Freeze until firm, then serve.

makes about 1 quart of ice cream.

Enough with the spiced fruit ice creams! We want chocolate!

Well, one of the (many) reasons I like making my own ice cream (as opposed to buying it) is the fact that nothing lasts too long.  My husband will occasionally buy a half gallon of ice cream, and that thing seems to hang around getting icy and unappetizing in my freezer, FOREVER!

Nonetheless, I admit that I have made my family eat a LOT of ice cream this summer.  And most of them have been no-cook, custardless, "philly-style" ice creams, predominantly of the spiced fruit variety.

Someone put their foot down today, and said, NO to another batch of peach allspice...(Don't worry, I'll get back to it.)  The same voice said, "Are you REALLY going to make us eat beet ice cream again?  How about something with chocolate in it?"

So I relented, and made a batch of allspice chocolate chip ice cream (with strawberries).  Believe me, it is a keeper!

Strawberry allspice chocolate chip ice cream

2 cups whipping cream

1/2 cup sugar

pinch salt

1 tsp vanilla

1 tsp allspice

1/2 cup mini chocolate chips, or cracked and broken large chocolate chips.  (Dark chocolate is preferable to milk chocolate chips.)

1 cup thinly sliced strawberries

Strawberries for garnish

Mix cream, salt, sugar, allspice and vanilla in a large bowl.  Mix well. Chill overnight. 

Process in ice cream maker until ice cream has consistency of soft serve ice cream.  Add strawberries and chocolate chips, and continue processing until firm.   Freeze until solid and serve with more freshly sliced strawberries.

This recipe would also be super with cardamom.

For our Baltimore readers, Smart Spice and tsp spices are both available at Graul's Markets in Ruxton, May's Chapel and Hereford, as well as at Atwater's in Belvedere Square and Annapolis.

If you live elsewhere, you can find Smart Spice on our web site at www.smart-spice.com, www.alice.com and tsp spices at Amazon.com, and from our web site, www,tspspices.com 

~Katie

Blueberry Ginger Lime Frozen Yogurt

This is a variation on our strawberry cinnamon frozen yogurt.  This recipe is very simple and so tasty!   Use very ripe blueberries if possible, and small ones are preferable to large ones.  The blueberry jam (I got mine from our friend and colleague Patty Oakley Audia, of Audia Farms—a regular at the Kennilworth Farmer’s market) just adds a ribbon of color and flavor to the base frozen yogurt,

Also,  I only had 2% Greek yogurt on hand, so I added ½ cup whipping cream to enhance the mouth feel. If you use full fat Greek yogurt, no need to add the cream.

 1 large container Greek Yogurt

½ cup whipping cream

juice of 1 lime

¾ cup Sugar 

1 tsp vanilla

1 tsp ginger

1 tsp lemon zest

pinch of salt

1 cup blueberries --slightly mashed

1 TBSP blueberry jam

Mix lime juice, salt, lemon zest and ginger with sugar in a mixing bowl.  Stir well until combined and fluid.  Add Greek yogurt and cream, and mix well.  Chill until well cooled to let flavors mix, then process in an ice cream maker following manufacturer’s instructions.  Add blueberries and blueberry jam in last 2 minutes of mixing.  Freeze until firm.  Garnish with fresh blueberries.

 

 

Basil-Watermelon Sorbet

My daughter just got home from camp and, for her, summer at home means a giant

watermelon.  She picked one out at the farmers’ market (way too big for our

family of four) and we lugged it home and stashed it in the fridge.

I did not really think about it again until she was invited to head to the

beach for a few days, and I realized we had not even tasted it.  

One solution to the giant-watermelon-problem was basil-watermelon sorbet. It sounded cool and soothing given how blasted hot it has been.  Last summer I enjoyed a

watermelon-basil mojito, and had been craving that flavor combination ever

since.  

When I cut open the watermelon, I was surprised -- and delighted -- to discover it was not the traditional scarlet-fleshed melon I was expecting. It was bright yellow! I worried about my basil plan, but decided to stay the course.

We’ve been eating that melon all week now, in salads, by itself, with

blueberries, and it is delicious.  But the sorbet is the best thing

of all.  So cold, so easy. And the minty tang of the basil makes it even

more delicious.

Also, this is a case where dried basil (especially organic) is truly better than fresh.  The dried

basil infuses its flavor into the simple syrup better than fresh basil ever

can.  The flavor is just more intense and, well, more basilly.

Basil- Watermelon Sorbet

2 cups chopped and seeded watermelon flesh

Juice of one lemon

Pinch of salt

1 cup water 

1 cup sugar 

2 teaspoons basil

1 teaspoon lemon zest

Make a simple syrup with sugar, water, salt and basil.  Allow to boil gently

until syrupy and thick. Let the syrup cool and steep, then strain it through a

melitta coffee filter (or other strainer).

Puree watermelon with lemon juice in blender until liquid.

Mix watermelon puree with basil simple syrup and mix well.  Cool to allow

flavors to blend.  Process mixture in ice cream maker following

manufacturer’s instructions. Freeze until ready to serve. (Try to avoid eating it all

before your dinner party.)

Serve garnished with blueberries or blackberries.

--Katie

Cantaloupe Sorbet

Cantaloupe, part 2:

As much as I like ice cream I also really enjoy sorbets (and don't miss the guilt of consuming lots of calorie-laden cream and milk)  Also,  I have many friends who are lactose intolerant, so I like to come up with treats for them too!  The muskiness of the melons was there, but balanced by the piney flavor of the rosemary syrup.  My family slurped this one down--it was absolutely perfect on a sultry summer night in Maryland.

Cantaloupe Sorbet 

1 cup sugar 

1 cup Water

pinch of salt

1 teaspoon organic rosemary

1/2 medium cantaloupe rind removed and cut into large chunks

 

 

Make a simple syrup of water, sugar, salt and rosemary.   Heat to boiling and let simmer until syrupy.  Allow to cool, then strain through a coffee filter to remove rosemary bits.

Process cantaloupe chunks and strained simple syrup in blender (or food processor) until smooth.  Chill for a few hours to let flavors meld, then process in ice cream maker following manufacturer’s instructions. Freeze until ready to eat.

 

This lovely sorbet is wonderful on a hot evening or can be served as an elegant and bracing palate cleanser between courses during a party.

--Katie

A bowl of basil bliss

Why did it take us so long to learn that herbs can be as delicious in ice cream as any spice? Now that we know, we're sharing the secret with you. 

Maybe it shouldn't be a surprise. After all, basil is a member of the mint family and has been cultivated and savored for thousands of years. 

If you're like us, you think of basil as a partner for tomatoes, as the panache in pesto, as the scent of a summer garden. But even an herb can do dessert. Basil does it beautifully. 

Don't let National Ice Cream Month -- July! -- go by without trying our Basil Ice Cream.
Serve it with fresh fruit on a sunny day. 

By the way, we’re featuring 15% off our organic dried basil at tspspices.com, so check it out! 

 --Sara

Cantaloupe Ice Cream

 

As many of you know, I grew up in Texas, and the aroma of ripe cantaloupes is something that reminds me of home.    In all my years on the East coast I have never really found a replacement for Pecos Cantaloupes, which smell and taste just like Texas to me.  Yesterday I was leaving the farmer’s market and spied a big pile of firm, round ‘lopes, right near the back edge of the  market.  They came from the Eastern Shore of Maryland, and still had the warmth of the field and shreds of dirt clinging to them.  I had to buy a few.  The woman selling them looked tired, and admitted when I asked her that she had gotten up at 3:30 in the morning to drive all the way into to the City to sell these beauties.  She needed a nap, and I needed some melons!

 

Growing up. we ate cantaloupes in wedges, in chunks, in salads, with avocado, but my favorite aunt always ate it with salt and pepper.   She claimed it enhanced the natural sweetness of the already sweet flesh, and she was right.  I decided I had to make some cantaloupe ice cream,.  I had enough to make two batches, so decided to experiment.  (Look for part 2 tomorrow!)  My first experiment was an utter failure.  I used ginger and did not add enough sugar, so it tasted milky and musky.  Yuck!  The 2nd version, below, was much better.  I have to admit that not everyone in my household loved it.  The natural muskiness of cantaloupes was somehow emphasized.  I like that flavor, but not everyone does!

 

Cantaloupe Ice cream with Paprika & Black pepper

 

1/2 medium ripe cantaloupe

1 teaspoon paprika

1 pinch salt

1 teaspoon coarsely ground black pepper

1 cup sugar  

1 cup whipping cream or Half & Half

 

Puree cantaloupe flesh with salt, pepper, paprika, sugar and milk until smooth.

Let mixture chill for a few hours then process in an ice cream maker according to manufacturer instructions.

Enjoy!

--Katie

 

For our Baltimore readers: One Straw Farm has samples of Smart Spice for every CSA member.  Please go and get some!  Locally, Smart Spice is available at Graul’s Markets in Hereford, May’s Chapel and Ruxton, as well as at Atwater’s in Belvedere Square and Annapolis. 

For our national readers, Smart Spice is available online, through our web site: www.smart-spice.com,  alice.com and amazon.com Write us for other grocery locations!

 

Peach Ice Cream with Chile and Lime

Peach Ice Cream with Chile and Lime

I have always loved peach ice cream, especially the idea of peach ice cream…what could be better than frozen juicy and perfumed peaches?  But the reality has never quite met my fantasy.  Too often the ice cream turns out really watery because of the incredibly high water content of the fruit.  Well, Betsy invited us to a little birthday celebration for Drew this week, and we had seen some beautiful local AND organic peaches.   I felt compelled to crack the peach ice cream issue!

I did.  It is a bit more trouble than some of my recent easy ice cream posts, but it is well worth the trouble, especially if you have some really luscious peaches.  I added some chili and lime to round out the flavors.  It is really good!  Next time, I might try it with Allspice instead of chili.  But I already know that I love the combination of allspice and peaches.   I like spiced fruit;  I grew up eating melon with black pepper and salt.

Peach Ice Cream with Chili and Lime

6 ripe peaches

2 limes, juiced

Pinch of salt

1 teaspoon Smart Spice mild Chile pepper

1 teaspoon Smart Spice Paprika

2 cups half and Half

6 egg yolks

1 ½ cups sugar

1 teaspoon vanilla

2 cups whipping cream

 

Peel peaches and coarsely chop.  Juice limes.  Puree peaches and limes in blender until perfectly smooth.

Meanwhile scald Half & Half with spices and salt over medium heat.  Once hot, add peach puree to hot Half and Half and spice mixture. Mix well and hold at simmer.

In another large bowl, beat egg yolks until light and fluffy.  Add sugar and beat until pale lemony yellow.

Add a spoonful of hot peach mixture to egg yolks, and beat well to temper eggs.  Keep adding small amounts of hot peach mixture to egg yolks and beat each time until fully combined.  This is your ice cream base.

Put ice cream base back on low heat and cook until custard thickens.  Do not boil, but do not undercook either.  Custard should coat the back of a spoon.  Because of the peaches, the custard will be thick already, but you need to cook it until the custard begins to thicken as well.

Remove from heat.   Add 2 cups whipping cream and vanilla to ice cream base and stir well.

Cool mixture then chill for several hours or over-night.   Process in ice cream maker according to instructions.  This make a lot of base, so you may have to process a couple of batches.

Serve with blueberries or lemon-thyme pound cake.  (The recipe for the lemon-thyme pound cake is in our cookbook, The Spice Kitchen.)

Enjoy

Carrot Ice Cream with Cinnamon, Nutmeg and Currants

Last Saturday I stopped by the One Straw Farm stand at Waverly.   It was raining, hard.   I waited for the rain to let up and passed the time talking to Joan and her many customers and friends.  She knows everyone who walks by, and is happy to share a recipe idea or an anecdote about her family, the farm or just life.    

When someone asked her what was really good in the stand, she said the orange carrots were her favorites.  So I got some, and ate them raw with lunch the next day.  They were really sweet, (but not cold.)   So I’ve been mulling over carrots the last day or two.  And you know, we have ice cream (and frozen treats) on our minds right now because of our new book, Spice Dreams.

I have to admit I felt compelled to make carrot ice cream. 

(Some of you may know that I failed miserably at my one attempt at beet ice cream. Stay posted…that story is not over yet!)

 

So, despite the yucks, groans and ughs I got from various supporting cast members, I settled on making carrot ice cream tonight.

 

And I am redeemed.  The color is beautiful (pale golden) the flavor outstanding…what can be wrong with any treat featuring cinnamon and nutmeg? … and the vodka-soaked currants provided the small laurels of triumph.

 

Carrot ice cream with cinnamon, nutmeg and currants

 

½ cup of currants

1 Tbsp orange flavored vodka (or use any spirit you are partial to…Jack Daniels would be particularly good if you are partial to whiskey)

4 medium sized organic carrots (preferably from your own One Straw Farm CSA)

peeled and chopped

1  ½   cups ½ and ½

pinch of salt

1 teaspoon Smart Spice Nutmeg

1 teaspoon Smart Spice Cinnamon

4 egg yolks

1 cup  Sugar

juice of 1 lemon

1 teaspoons vanilla

1 ½ cups whipping cream

 

Place currants in a small bowl and pour alcohol over them.

Peel and dice the carrots.  Place in a sauce pan with ½ and ½ , salt and spices, and bring to a simmer.   Let cook over low heat until carrots have softened and spices are aromatic.

 

Let carrots cool a bit, place them in blender and puree until smooth.  Put back in saucepan.

 

In the meantime, beat the egg yolks until pale golden in a bowl.   Add sugar and continue to whisk until pale yellow.   Add a spoonful of carrot puree and continue to whisk until incorporated.  Continue to add puree to egg yolk mixture one spoonful at a time until yolks are tempered. Add juice of one lemon and mix well.

 

Return carrot and yolk mixture to sauce pan over low heat and let cook slowly until mixture thickens, coating the back of a spoon.  (The mixture is quite thick because of the carrots, but do not UNDERcook it!   But be careful not to curdle the yolks by letting it boil…)

 

Remove from heat and add remaining cream and vanilla, stir well.  Let cool in refrigerator, covered, for at least four hours or overnight to let flavors meld.

 

Process in ice cream maker following manufacturer’s instructions.  Add currants in last few minutes of mixing.

 

Let yourself be delighted.

--Katie

PS: For all our Baltimore foodies, Smart Spice is available at Graul's Markets in Hereford, Ruxton and May's Chapel, and at Atwater's in Belvedere Square.  To learn about other locations, please contact us!