Cooking
While the sun has started warming the ground a little around here, it is still insanely cold outside. So why on earth I decided to make ice cream for Sugar High Friday, this time hosted by Derrick, is beyond me!
Yup, sometimes I'm pretty foolish. I blame it on the UV-rays, the fact that after having been without my ice cream maker for a good 6 months (the freezer element started leaking - it was an OLD machine!) and then miraculously having said ice cream maker restored to normal (Boyfriend picked up TWO new elements this Monday) and the fact that I thought I had come up with a BRILLIANT idea to present this months start ingredient, MOLASSES - yea, that must have been the reason(s)!
I had a problem figuring out what exactly "molasses" would translate into in Danish, to start things of. Derrick's explanation, combined with a little help from Harold McGee (how did I ever live without this book?) told me that what I'd be looking for would be "sirup" on this side of the water. Sirup comes in a dark and a light version here - and then we've also started getting cane sugar sirup - the taste of this is a little more fruity and musky and not just as sweet as the regular kind. That would be what I'd be using.
So for ice cream, you use some kind of dairy product - I'd seen a recipe in one of my books that combined honey and crème fraîche - well what should be the problem about substituting my fruity molasses with the honey?
In the real world, probably nothing - but seeing this was a recipe from the book to which the boyfriend referred to as: "oh, that book. The recipes from that book never work anyways!", I should have said a little prayer before I started (to my defense, he didn't say that until after I'd made everything!) Then there was the other thing. I've never made a custard for ice cream before - I've made regular custards, but I'm always shivering with fear that they'll curdle. Ahem - not the best starting off point I suppose.
Alright, I've stated my flaws. And that said, the ice cream could have turned out MUCH worse - I actually think the idea of the tangy crème fraîche and the caramelly cane sugar molasses works - I just need to work with it a LOT more, so no recipe for you this time. And I well... Umm. I'm actually not that much of an ice cream eater. Don't get me wrong, I like it and all - but I'd rather eat cake!
So even though he was afraid there'd be a LOT of entries starring cake for this edition, he's gonna get one more from me! This is a Danish version of - hmm, I don't think it's really anything like a gingerbread, but I'm no expert on gingerbreads (not on ice cream, not on ginger bread either!) It's called Sirupskage (translation: Molasses cake) and is sort of a cross between a quick bread and a shortbread cookie texture-wise.
Sirupskage - from Karolines Køkken
Bread tin containing 1 ½ liter or there abouts - mine was a bit bigger, so my cake was very flat and baked in 45 minutes - buttered.
1 egg
125 g. sugar
60 g. butter
125 g. molasses (I used the dark variety)
1 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. baking soda
175 g. flour
65 ml. buttermilk
Preheat the oven to 175 C.
dark, thick, glossy and yum...
Melt the molasses and butter - I used the microwave oven.
Beat the egg with the sugar until white and foamy. Add the melted butter/molasses
Mix the dry ingredients together. Add these to the butter/molasses/egg/sugar mixture alternately with the buttermilk. Pour in the tin and bake for about 60 minutes, but check after 45, especially if you use a different sized tin.
Let cool, and eat with indecent amounts of salted butter!
Besides, this is MUCH easier eating than that fancy-schmanzy composition in the first picture! (And kudos to food stylist in general and the chef's in training at the restaurant I work at in particular - doing ice cream scoops with a regular spoon is difficult!)
It's a weekend of virtual events I must say! Don't forget IMBB? this Sunday!
- Retro Breakfast: Gingerbread
Another another recipe from this book, a nice, old-fashioned, Gingerbread cake. Flour, sugar, cinnamon, baking powder, ginger and salt mixed together, with a bit of shortening cut in till crumbly. Set some aside, and to the rest mix in egg, molasses,...
- Spicy Breakfast
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files. Not what I would think to eat myself, but they are exactly what Matt likes. The smell I picked up...
- Ice Creams I Have Made Of Late
I have grand plans for the Glace-A-Tron 6000 and its doorway into exotic ice cream experiments, but so far I have been driven by my lovely wife's requests. Here are a few ice creams that have been filling our freezer. The Template Grab your pens,...
- Sugar High Fridays: Black And Sticky
Here's some food blogosphere trivia for y'all. Name the first blogger to host three of the many events in the food-blogging community. It's not me, but as of today I am the first person to host Is My Blog Burning?, Wine Blogging Wednesday,...
- Carrot Birthday Cake
My sister turned 33 - well, actually, she did in August, she just haven't had the time to gather up the entire family and share her birthday until now! Seeing that I LOVE to bake (you'd never have guessed, would you?) I offered to do her a...
Cooking
SHF#7: Black & Sticky - Molasses. A Not-so-good Molasses'n'Crème Fraîche Ice Cream, but a Rather Nice Sirupskage
While the sun has started warming the ground a little around here, it is still insanely cold outside. So why on earth I decided to make ice cream for Sugar High Friday, this time hosted by Derrick, is beyond me!
Yup, sometimes I'm pretty foolish. I blame it on the UV-rays, the fact that after having been without my ice cream maker for a good 6 months (the freezer element started leaking - it was an OLD machine!) and then miraculously having said ice cream maker restored to normal (Boyfriend picked up TWO new elements this Monday) and the fact that I thought I had come up with a BRILLIANT idea to present this months start ingredient, MOLASSES - yea, that must have been the reason(s)!
I had a problem figuring out what exactly "molasses" would translate into in Danish, to start things of. Derrick's explanation, combined with a little help from Harold McGee (how did I ever live without this book?) told me that what I'd be looking for would be "sirup" on this side of the water. Sirup comes in a dark and a light version here - and then we've also started getting cane sugar sirup - the taste of this is a little more fruity and musky and not just as sweet as the regular kind. That would be what I'd be using.
So for ice cream, you use some kind of dairy product - I'd seen a recipe in one of my books that combined honey and crème fraîche - well what should be the problem about substituting my fruity molasses with the honey?
In the real world, probably nothing - but seeing this was a recipe from the book to which the boyfriend referred to as: "oh, that book. The recipes from that book never work anyways!", I should have said a little prayer before I started (to my defense, he didn't say that until after I'd made everything!) Then there was the other thing. I've never made a custard for ice cream before - I've made regular custards, but I'm always shivering with fear that they'll curdle. Ahem - not the best starting off point I suppose.
Alright, I've stated my flaws. And that said, the ice cream could have turned out MUCH worse - I actually think the idea of the tangy crème fraîche and the caramelly cane sugar molasses works - I just need to work with it a LOT more, so no recipe for you this time. And I well... Umm. I'm actually not that much of an ice cream eater. Don't get me wrong, I like it and all - but I'd rather eat cake!
So even though he was afraid there'd be a LOT of entries starring cake for this edition, he's gonna get one more from me! This is a Danish version of - hmm, I don't think it's really anything like a gingerbread, but I'm no expert on gingerbreads (not on ice cream, not on ginger bread either!) It's called Sirupskage (translation: Molasses cake) and is sort of a cross between a quick bread and a shortbread cookie texture-wise.
Sirupskage - from Karolines Køkken
Bread tin containing 1 ½ liter or there abouts - mine was a bit bigger, so my cake was very flat and baked in 45 minutes - buttered.
1 egg
125 g. sugar
60 g. butter
125 g. molasses (I used the dark variety)
1 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. baking soda
175 g. flour
65 ml. buttermilk
Preheat the oven to 175 C.
dark, thick, glossy and yum...
Melt the molasses and butter - I used the microwave oven.
Beat the egg with the sugar until white and foamy. Add the melted butter/molasses
Mix the dry ingredients together. Add these to the butter/molasses/egg/sugar mixture alternately with the buttermilk. Pour in the tin and bake for about 60 minutes, but check after 45, especially if you use a different sized tin.
Let cool, and eat with indecent amounts of salted butter!
Besides, this is MUCH easier eating than that fancy-schmanzy composition in the first picture! (And kudos to food stylist in general and the chef's in training at the restaurant I work at in particular - doing ice cream scoops with a regular spoon is difficult!)
It's a weekend of virtual events I must say! Don't forget IMBB? this Sunday!
- Retro Breakfast: Gingerbread
Another another recipe from this book, a nice, old-fashioned, Gingerbread cake. Flour, sugar, cinnamon, baking powder, ginger and salt mixed together, with a bit of shortening cut in till crumbly. Set some aside, and to the rest mix in egg, molasses,...
- Spicy Breakfast
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files. Not what I would think to eat myself, but they are exactly what Matt likes. The smell I picked up...
- Ice Creams I Have Made Of Late
I have grand plans for the Glace-A-Tron 6000 and its doorway into exotic ice cream experiments, but so far I have been driven by my lovely wife's requests. Here are a few ice creams that have been filling our freezer. The Template Grab your pens,...
- Sugar High Fridays: Black And Sticky
Here's some food blogosphere trivia for y'all. Name the first blogger to host three of the many events in the food-blogging community. It's not me, but as of today I am the first person to host Is My Blog Burning?, Wine Blogging Wednesday,...
- Carrot Birthday Cake
My sister turned 33 - well, actually, she did in August, she just haven't had the time to gather up the entire family and share her birthday until now! Seeing that I LOVE to bake (you'd never have guessed, would you?) I offered to do her a...