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Get ready. These are my new favorite thing, and I suspect they might end up being your favorite thing too. Imagine plump, juicy, citrus segments coated in thin, crunchy, sugar shells. You bite through the crust, and the citrus explodes with a wave of sweetness. It’s a concept I wish I’d thought of myself, but it’s actually a recipe by Dirt Candy’s Amanda Cohen, featured in Cherry Bombe: The Cookbook. Amanda was inspired by a street food vendor in Beijing. And, it’s funny, there is a beautiful photo of her grapefruit pops in the book, but it was her description of the street vendor, and the way his slices lit up the entire street that charmed me into trying them.
A couple things to note before making these. It’s helpful to have a block of foam from a package, or the kind of foam you might use to arrange flowers. This helps your pops stay upright after you candy them. The other consideration is how hot to let the sugar get. Amanda recommends going to 275 – 300°F – or until the mixture i..
If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. This version is made with cream, but I’ve also posted a non-dairy version here. It is my absolute favorite flavor, and yes, you can absolutely use frozen (thawed) berries!
The berry sorbet component couldn’t be easier to make. You use a blender to puree whole fruit with some sugar, strain, and you’re in business. The vanilla swirl is a bit more intensive. You need to make a classic vanilla custard, and then churn from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then churn a couple hours before serving. It’s great for days after, but is full-stop magic enjoyed just shortly after churning.
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As far as ice cream goes, berry swirl ice cream is my favorite. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. I often make a classic version, but wanted to challenge myself to create a vegan, dairy-free version as well. A lot of you requested one when I posted about it to Instagram the other day.
I tried a number of different approaches here, and landed on a creamy, cashew milk base. Oat milk turned out too icy, and I wanted to opt for something other than coconut milk, which I suspect would have been the obvious choice.
I also wanted to simplify and streamline the process as much as possible, wondering if I could get away with making a “blender custard” instead of a cooked custard, the more typical approach. And I was really happy with the results! You definitely get mild nuttiness from the cashews, and theres the mouthfeel that reminds me of the hazelnut or pistachio gelatos you might get in Italy, but it’s ..
This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that’s anything but shy, and the wildcard finish – rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs.
And it really couldn’t be simpler to make. Chop a few stalks of rhubarb, toss with sugar, then let it sit around until everything settles into a cold, sweet stew. Fire up your burner, and simmer until the rhubarb breaks down, then strain out the solids. You’re left with a vibrant rose-hued liquid. When you cook this down with a bit of fresh lime juice you end up with a fragrant, beautiful gem of a syrup. A finishing splash of rosewater is the final surprise – the je ne sais quoi factor.
As I mention up above, I use this syrup in..
A lot of people have baked these cookies over the past decade. People love them because they’re free of any added refined sugar, egg-free, no butter, and gluten-free. They’re studded with generously with chocolate, and they’re fantastic. The number one question related to them is how to make them nut-free – so kids can take them to school. I took a trip to Tucson last week (I’ll post the video soon :), and took the opportunity to remix the recipe. The originals are favorite travel snacks, and I was confident that experimenting with a chocolate version wouldn’t be a bad idea. The new version is double chocolate (chips and cacao), and made with crushed sunflower seeds, in place of almond meal. Enjoy! -h
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