Browned Butter Peach Buttermilk Ice Cream for Ice Cream Tuesday


Pretend that it’s Tuesday.

Today’s Tuesday is a Southern Classic with just enough of a twist to make folks sit up and take notice. This browned butter peach buttermilk ice cream came about in two stages. We bought a lot of local peaches at the farmer’s market several weeks ago, and I needed to process them. Staring at a ton of fresh peaches is a time bomb I am not equipped to deal with, so cooking and freezing allows me time to ponder my options.

I also was asked to teach a private ice cream making party for the father in law of one of the ladies, Jennifer, who runs the kitchen at Whisk Carolina. It was Charlie’s 90th birthday, and ice cream is one of his favorite things. It was an honor to help him and his friends, family, and neighbors celebrate such a milestone! I wanted to make sure I served his favorite, and when I found out that it was peach, I knew exactly what to do. More or less.

Happy Birthday Charlie! Can I have some ice cream?/span>

Crème Brûlée Stout Ice Cream for Ice Cream Tuesday

creme brulee stout ice cream

Today I bring you a minimalist Tuesday. Usually my ice creams have a base, a swirl and a mix-in, because in my brain, that’s what makes it a Tuesday.

A few weeks ago when The Beloved and I were up at Lafayette Village, we stopped in the new craft beer shop/bar, Crafty Beer Shop, to check it out and pick up a few bottles. The Beloved was looking for hoppy, refreshing beer. I was looking for something to turn into ice cream, and we both came away winners.

Once I spied the bottle of Southern Tier’s Creme Brulee Stout, I stopped looking. A beer named for a dessert? Of course it would be great in ice cream.

I’m so excited! Carry on!/span>

Get to Know Revolutionary Pizza | Jalapeño Pop n’ Lock Pizza | Cookbook Giveaway

revolutionary pizza

A big night for my family when I was little was going to Shakey’s Pizza, ordering large plastic glasses of fizzy root beer, listening to the player piano, and watching the magicians behind the large plexiglass window make our pizza. Dough tossed aloft on deft fists, centripetal force stretching the dough into a perfect circle. I adored watching them spread on the sauce–ladling on just enough in the center and then spreading it out in an ever-growing spiral with the back of the ladle. A rain of shredded cheese, dealing out pepperoni like playing cards. Once our order arrived, I felt very grown up as I sprinkled on my own Parmesan and Italian herbs from the shakers on the table.

I have had all sorts of pizza over the years, from huge chains, from all-you-can-eat buffets, from our toaster oven or even the occasional microwave pizza, from mom&pop shops to my own homemade and my bi-monthly Sandra Leed frozen pizzas. Thick crust, thin crust, hand-tossed, Sicilian, Chicago-style, even Ohio style and Michigan style pizzas, not to mention those rectangles of school pizza. All delicious in their own ways, or if not delicious, at least convenient. I’ve enjoyed toppings ranging from prosciutto and fig to macaroni and cheese.

I thought I knew pizza. And then along comes Revolutionary Pizza by Dimitri Syrkin-Kikolau, owner of two Dimo’s Pizza restaurants in Chicago. “Bold pies that will change your life…and dinner” promises the cover. I may have rolled my eyes. I mean, there was nothing between the covers of this book that was going to surprise me. When I opened the cover, I was immediately proved wrong in the most surprising and delicious ways. You will be, too. Just take a gander at some of the revolutionary flavor combinations from Revolutionary Pizza.

I am digging the sound of this already! Bring on the pizza and the giveaway!/span>

Mixed Cherry-Berry Grunt for #tbtfood

Mixed Cherry-Berry Grunt

I do not know in what world the bubbles rising from berry juices and up through batter make a grunting noise, because it is obvious to anyone with a pair of ears that they bloop. For better or worse, grunt is what it is called.

A grunt is pretty much like a cobbler. Exactly like a cobbler. The only difference between a grunt and a cobbler comprised of sweetened juicy fruits with big, pillowy dumplings is that a grunt it cooked on the stove top while a cobbler is baked.

This means a couple of things:

It is a safe bet that grunts predate cobblers since stoves pre-date ovens.
The dumplings in a grunt will have a softer consistency than ones i a cobbler since there won’t be any browning from Maillard reactions in the oven.
If you want a fruity baked dessert on a hot day, a grunt is preferable to a cobbler because you don’t have to turn on the oven and heat up the whole house.
I’m pretty sure that you can make a grunt in a slow cooker. If you have a recipe for a cobbler made in a slow cooker, get used to the idea that what you’re making is really a grunt.

I won’t have to turn on my oven? Sweet! Let me at it!/span>

Gelatin-Free Panna Cotta (Chocolate Mint!), A Guest Post from the Fabulous Christine Dionese

Processed with VSCOcam with f2 preset

I have such a treat for you guys today! Do you remember the review and giveaway I did of The Best Craft Cocktails and Bartending with Flair a few months ago? One of the co-authors of that book, Christine Dionese, has written a guest post for us today, sharing something new to me: gelatin-free panna cotta! I have gotten to know Christine over the past several months through social media, and I think she is pretty amazing. Not only does she have kittens she is also kind and funny and talented. And here’s some more:

About Christine
Christine is an integrative health specialist, medical journalist and food writer. We are becoming friends over our love of dessert and cats! The garden & kitchen are her domains to help balance the more serious side of her work. She loves hanging out in the kitchen with her family, especially her two year old Milan- Christine likes to tell Milan stories about her great grandparents and what it was like growing up in the kitchen around food with them. She hopes Milan will love preparing beautiful food as much as she loves E A T I N G it!

She sounds great! Bring on the recipe!

Brownie Malt Sundae Ice Cream for Ice Cream Tuesday


If you’ve been following along on facebook, you know that the past few days were full of Cat Trauma. Lester got bitten in the face by a copperhead (he’s fine), and when we were driving to the emergency vet’s to pick him up after his overnight stay, we found a wee injured kitten in the middle of our street, so we scooped him up and took him with us to the vet. I called them to let them know that we’d be both picking up and dropping off. After a few days of touch and go for the little dude, he is with us again as a foster kitten. We already have a beautiful big orange foster in the guest room who refuses to come out from under the couch, so we’re hoping to put the wee kitten, now named Benny, in with Mr. Orange. It’s really hard to tell what his name is since he has been under the couch since he got here.

On Saturday, while Benny was still at the vet and Lester was well enough to leave, we took a quick overnight trip up to Black Mountain, NC to see the brilliant 14-year-old musician Ian Ridenhour play, and also to hang out with the rest of his wonderful family, Jamie, Gwyn and Eva. Ian was opening for a singer/songwriter named David LaMotte, and now I’m a fan of his too. It was a short but great trip. When we got home on Sunday, I was able to go pick up Benny, so the weekend ended on a Welcome Back Benny note.

Since I usually cook up ice creamy goodness on weekends for Ice Cream Tuesday, I was rushing around a bit trying to figure out what to make. I have a whole list of ideas I’ve generated, but I really wanted to make something that I wouldn’t have to go shopping for. No water buffalo mozzarella-galangal ice cream this week, friends. I had to use what was in the house.

And what was in the house was half and half, malted milk powder, and brownies.

Whew! For a minute I thought you were making cat food ice cream. This sounds promising though.

Introducing the Big Smoky Mack Burger for #tbtfood (a day late)

big mac 007-001

For those of you who follow me on facebook, you may have read that things have been very weird around here the past few days. Our cat Lester got bitten in the face by a copperhead (he’s fine now), and on the way to the emergency vet to pick him up after his overnight stay, we found an injured kitten in the road and brought him with us up to the vet. Plus, I’m a little bit sick.

We think the wee black kitten will be okay, and we will foster him through the rescue group we work with, so that’s good. I think that the stress of Lester’s bite coupled with carrying a wee bleeding kitten on my lap for 30 minutes, hoping and praying that he’d at least make it to the vet, was enough stress to make my throat hurt.

I am telling you all this not to get sympathy or attention, but by way of explaining why this is a very short post. And also a day late.

It may be a day late, but it doesn’t seem short so far. Show me the burger!/a>

Chocolate Sesame Brittle Ice Cream from Scoop Adventures for #ICTScoopAdventures


When I found myself helping to organize a special blog tour for Scoop Adventures: The Best Ice Cream of the 50 States, I knew that I wanted to feature the author Lindsay Clendaniel’s recipes. You most likely know from the first tour or from the book if you’ve already purchased a copy, that the ice cream recipes she gathered from around the country are all great. But it bears emphasizing that Lindsay Clendaniel is a maker of fantastic and inventive ice creams in her own right. So for this tour, all of us are featuring ice creams that Lindsay created. Many are sourced from her Scoop Adventures book while others of us turned to her blog, Scoop Adventures, for inspiration.

More ice cream and a giveaway! Yay!/a>

Bittersweet Balsamic Strawberry Swirl Brownies

Bittersweet Balsamic Strawberry Swirl Brownies

I’m going to tell you something about myself. I am one of the most competitive people in the world. I don’t care about sports at all, so I’m not on all the teams or anything. I just like to win. If I’m going to play a game, I want to win it. Decisively.

Here’s another thing about me. I am not a great team player. I have a hard time relying on others, especially if a grade is tied to it. (Am I the only person here who hated group projects in school?) Heck, I don’t even need a grade tied to it, now that I think about it. It’s not like we get graded for playing Scattergories or Pictionary. Or do we? Maybe it’s just that I grade myself. That very competitive side just comes out and wants to win.

You’re kind of freaking me out. I thought there were brownies.

Old-Fashioned All-Butter Angel Biscuits for #tbtfood

All-Butter Angel Biscuits

All-Butter Angel Biscuits have been casually on my radar for a few years now. I love the idea of using both baking powder and yeast to provide the leavening. It’s my guess, but I don’t know for sure, that these were developed to ensure success. If the baking powder didn’t help them to rise, then the yeast would, and vice versa. They’re kind of foolproof that way, but you still do have to use a light hand when bringing the dough together.

Foolproof sounds promising. Show me these biscuits!