Author: Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

Bella Italia

Italy Travel Baroness Tapuzina

 

My  husband and I just returned back from 11 glorious days in Italy. We flew to Milano and stopped in Bergamo on our way to Verona for two nights, then we drove to Bologna for a few hours on our way to Colle di Val d’Elsa for one night, then to Siena for the day and then went to Monte Santa Maria Tiberina in Umbria for a week where we drove around the beautiful region of Umbria and saw Citta di Castello, Umbertide, Montone, Gubbio, Perugia, Spoleto and Assisi.

Over the next couple of weeks I will be writing about the places we visited and providing a recipe to go along with the blog entry. Hope you enjoy the trip.

Dinner Under the Stars

Biscuits or Cookies Greek Ice Creams/Sorbets Baroness Tapuzina

The beginning of last week we were invited to a friend’s house for dinner. We had delicious dinner in their lovely Sukkah. I forgot to bring my camera, but will update this post when my friend sends me the pictures we took using her camera.

Our friend Miriam makes delicious wines using grapes, other fruits and herbs. We had the honor of having her cabernet sauvignon, strawberry and summer wines, which is made from pea pods. Yes folks, you read it correctly, pea pods. It was delicious and tasted quite fruity; very difficult to describe without sounding a bit pretentious. The strawberry wine was a little fizzy and tasted as if you were biting into a giant, luscious and ripe strawberry. Yum.

We closed the meal with delicious lemon cakes that her daughter made and the Kritika Patouthia biscuits and mango-nectarine sorbet that my husband and I made.

Kritika Patouthia are Greek biscuits from the island of Crete. They are filled with ground almonds, ground walnuts, sesame seeds and honey and are typically rolled in icing (powdered) sugar. I decided that they were sweet enough and omitted the icing sugar. These cookies are delicious and went well with the last of the summer mango-nectarine sorbet. I came up with this recipe when I didn’t have enough mangoes to make sorbet. The nectarines work quite well with the mango and do not get lost with the strong mango flavour.

Print
Kritika Patouthia
Servings: 5 to 6 dozen
Ingredients
  • Dough:
  • 1/2 cup olive oil
  • 4 tablespoons water
  • 4 tablespoons orange juice
  • Juice of one lemon
  • 6 tablespoons white sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Filling:
  • 1 cup ground walnuts
  • 1 cup ground almonds
  • 1 cup sesame seeds
  • 1 cup honey
  • Confectioners' sugar
  • Orange flower water or orange juice for sprinkling
Instructions
  1. Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture.
  2. On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour.
  3. While dough is resting, make filling.
  4. To Make Filling:
  5. Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated.
  6. Preheat oven to 350F (180C).
  7. Sesame Almond Walnut Filling
  8. Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square.
  9. fold up
  10. Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center.
  11. Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners' sugar.

Mango and Nectarine

Print
Kritika Patouthia
Servings: 5 to 6 dozen
Ingredients
  • Dough:
  • 1/2 cup olive oil
  • 4 tablespoons water
  • 4 tablespoons orange juice
  • Juice of one lemon
  • 6 tablespoons white sugar
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Filling:
  • 1 cup ground walnuts
  • 1 cup ground almonds
  • 1 cup sesame seeds
  • 1 cup honey
  • Confectioners' sugar
  • Orange flower water or orange juice for sprinkling
Instructions
  1. Mix together olive oil, water, orange juice, lemon juice and sugar. Set aside. In a large bowl sift together flour, baking soda and salt. Add olive oil mixture to flour mixture.
  2. On a floured surface, work and knead to a smooth dough. Cover dough (you can place the empty bowl over it) and let dough rest for an hour.
  3. While dough is resting, make filling.
  4. To Make Filling:
  5. Combine ground walnuts, ground almonds, sesame seeds and honey together in a bowl. Mix until well coated.
  6. Preheat oven to 350F (180C).
  7. Sesame Almond Walnut Filling
  8. Roll out dough to about 1/4 inch thickness. Cut into 3 inch squares. Place 1 heaping teaspoon of filling in center of each square.
  9. fold up
  10. Moisten edges with orange flower water or orange juice and cover the filling by folding in the four corners and pressing them firmly together in the center.
  11. Bake for about 25 minutes. While cookies are still warm, sprinkle lightly with orange flower water or orange juice and dip in a bowl of confectioners' sugar.

One Fish, Two Fish, Red Fish – Red Mullet

Fish Baroness Tapuzina

Friday night we decided to have fish, so I made my take on Fish and Chips.

I use all types of fish filets for shallow frying, such as cod, halibut and flounder. On Friday, I used red mullet, or barbounia as it is called in Hebrew. We had the following:

Cocktail hour: Mango-Pineapple Caipirinha

Red Mullet with a Panko-Sesame, Oregano and Parsley Crust

Crushed Potatoes with Chives, Garlic, and Yogurt

Green peas

Heilbronner Stiftsberg Riesling 2005

Leftover Quince Tart

Print
Red Mullet with a Panko-Sesame, Oregano and Parsley Crust
Ingredients
  • 350 g 3/4lb small or 4 medium red mullet filets
  • 2 cups panko crumbs
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh oregano or thyme
  • 2 tablespoons sesame seeds
  • Salt and freshly ground pepper
  • 1 egg
  • 2 tablespoons plain yogurt
  • 1 tablespoon water
Instructions
  1. Panko Crumbs
  2. In a plate, mix the panko crumbs, sesame seeds, parsley, oregano and thyme. In a separate bowl, whisk the egg, yogurt and water.
  3. Ready for Frying
  4. Place the fish in the egg mixture and mix until the fish is thoroughly coated and then dip in the panko mixture until well coated. Cook the fish in about 25mm (1 inch) of hot oil for approximately two to three minutes on each side or until flaky. Drain on a paper towel and serve immediately.

Erev Sukkot

Beef Tarts Baroness Tapuzina

Wednesday night was the beginning of the seven day festival of Sukkot. The word Sukkot is the plural of the Hebrew word sukkah, which means booth or hut. During this holiday, Jews are suppose to build a temporary structure in which to eat their meals, entertain guests, relax, and even sleep. The sukkah can be built of any materials, but its roof must be an organic material, such as palm fronds or tree branches, and it must be partially open to the sky.

On each of the seven days of Sukkot, the Torah requires that Jews should take four species of plants and shake them in a specific manner. These species are: the lulav (date palm frond), hadass (bough of a myrtle tree), aravah (willow branch), which are bound together and collectively referred to as the lulav, and the etrog (a citron, a lemon-like citrus fruit). The shaking of the lulav with the etrog is done in the synagogue and in the Sukkah.

There isn’t really any typical dishes for Sukkot. A lot of people make dishes with fruit, such as quince, pomegranates and apples. I decided to try two new recipes for the evening meal. For the main course I prepared Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the Cob and I prepared a Quince-Bay Leaf Tart with Pistachio Crust for dessert. Both of the dishes were delicious, but we prefer the other short rib recipe I made for Lag B’Omer.

The quince tart recipe called for one large quince, so I used two medium size ones and it was clearly not enough, but too late to do anything about it, so I topped the quince with two sliced apples.

Honey-Barbecued Short Ribs with Rosemary-Glazed Corn on the Cob
(I used thyme instead of rosemary)

Quince Tart with Pistachio Crust

Slice of tart

Print
Quince-Bay Leaf Tart with Pistachio Crust
Ingredients
Filling:
  • 4 medium quinces
  • 4 large bay leaves
  • 1/4 cup vanilla sugar or 1/4 cup sugar and 1 teaspoon vanilla
Crust:
  • 60 g 1/3 cup pistachio nuts
  • 100 g 7 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 75 g 5 tablespoons sugar
  • 150 g 2/3 cup flour
Instructions
  1. Quince and Bay Leaf
  2. Use a mandolin to slice the quince in thin, even slices. Place the quince slices, bay leaves and sugar in a saucepan. Add enough water to cover and simmer until the quince is soft and the water has evaporated. This could take 45 minutes to 1 hour.
  3. Pistachio Crust
  4. Place the pistachios in a Cuisinart and pulse until the nuts are finely ground. Mix together the nuts, butter, sugar, and flour until it forms into a dough. This is a basic butter crust recipe and it will be a little dry.
  5. Press the dough in a lightly greased tart pan and add the quince filling. Bake in a pre-heated oven (175°C/ 347°F) for 25-30 minutes or slightly brown on the top.

Erev Yom Kippur

Chicken Moroccan Baroness Tapuzina

Tonight, I making a simple two course meal consisting of a Moroccan Kdra called Djej Kdra Touimiya or Chicken Kdra with Almonds and Chick-Peas, green beans, and some fresh fruit for dessert.

A Kdra is a tagine that is cooked with smen (I have to use olive oil), onions, saffron, cinnamon and sometimes ginger, depending on where you live. I am making a Fez version, which is made with a little dried ginger.

I think I was Moroccan in a former life because I am in love with the food, the architecture, the music and the culture in general. My earliest introduction to Moroccan food was when I bought Paula Wolfert’s, Couscous and Other Good Food from Morocco, at a cookery shop in Seattle, Washington. The first dish that I tried got me hooked and I have exploring Moroccan food ever since. Since moving to Israel, I have been intrigued even more.

Print
Chicken Kdra with Almonds and Chick-Peas (Djej Kdra Touimiya)
From Couscous and Other Good Food from Morocco by Paula Wolfert
Ingredients
  • 1 cup blanced whole almonds
  • 1/2 cup dried chick-peas soaked overnight or canned (if you must)
  • 1/4 teaspoon pulverised saffron mixed with a little tumeric
  • Salt to taste omit for kosher chicken
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1 large cinnamon stick
  • 3 tablespoons butter or olive oil or 2 tablespoons smen
  • 1-1/2 kg 3 to 3 1/2 lb chicken, quartered
  • 2 medium yellow onions quartered lengthwise and finely sliced
  • 4 cups chicken stock or water more if necessary
  • 1/4 cup chopped parsley
  • Juice of 1 lemon or to taste
Instructions
  1. Put the almonds in a pan, cover with cold water and simmer, covered for approximately two hours. Set the almonds aside, submerged in water.
  2. In another saucepan, cover the soaked chick-peas with fresh cold water, boil and reduce to a simmer. Cook for one hour. Drain and rinse with cold water. Rub the chick-peas to remove their skins. Discard the skins.
  3. Note: For canned chickpeas, rinse and skin them and set them aside. Do not add them until the chicken has finished cooking.
  4. Place the butter, smen or olive oil in a casserole. Add 1/2 of the saffron-turmeric mixture, the spices and the chicken. Cook on a low flame for two to three minutes. Chop 4 or 5 slices of onion fine and add to the casserole. Add the stock or water. Bring to a boil and add the fresh chick-peas. Reduce to a simmer and cook for 30 minutes, covered.
  5. Add the remaining sliced onions and parsley. Cook for an additional 30 minutes or until the chicken is falling off the bone. Remove the chicken from the casserole. If relevant, add the canned chick-peas to the sauce. Boil the sauce at a high heat, uncovered and reduce the sauce to a thick gravy.
  6. Drain the almonds and add the remaining saffron to the sauce. Cook for an additional two or three minutes and spoon over the chicken. Sprinkle with lemon juice. Serve with couscous or rice.

Yom Kippur – Day of Atonement

Biscuits or Cookies Iraqi Yom Kippur Baroness Tapuzina

Tomorrow at sundown begins the observance of and twenty-five hour fast during Yom Kippur. The meal before the fast should be simple, not too rich and not too spicy. It is better not to make the meal with garlic or hot peppers.

At the completion of the fast, it is better to eat something that is not too hard on the stomach, so we usually break the fast by eating biscuits (cookies) and crackers, and of course some water, but not too fast or you will upset your stomach.

A Yemenite co-worker told me today that I should drink a glass of fresh pomegranate juice before the fast, it will make the fast easier. I just happen to have some pomegranate juice and I am going to try it.

I found a very interesting Saudi Arabian food blog called Arabic Bites. Two sisters share their recipes from the region. I have really enjoyed reading the blog and I decided to make one of their recipes for the break-the-fast, Cardamom Biscuits. They are actually Iraqi biscuits called Klejah and they are not too sweet, just a perfect end to the fast.

Hope that you have an easy fast. Gmar Chatimah Tova (May you be sealed in the book of life).

And to my Muslim friends, Ramadan Kareem.

Print
Klejah

Recipe from the Arabic Bites blog.

Course: Dessert
Cuisine: Iraqi
Servings: 2 dozen
Ingredients
  • 3/4 cup sugar
  • 1/4 cup milk
  • Pinch saffron
  • 3 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cardamom
  • 1 egg beaten
  • 1/2 cup + 2 tablespoons oil
Egg wash
  • 1 egg plus 2 tablespoon milk
Instructions

  1. Combine sugar, milk and saffron in a small pan ,stirring over medium low heat to dissolve the sugar. Make sure the mixture does not come to a boil. Set a side to cool.

  2. Sift the flour, baking powder, salt, and cardamom into a mixing bowl. Add the oil, the egg, and the milk mixture.  Mix well and form it into a ball. Let it sit for 10 to 15 minutes.

  3. Roll out the dough to about 1/4-inch (approx. 6 mm) thick and cut it into circles with a biscuit cutter.  Make a diamond shape design using the back of knife.

  4. Place the biscuits on a lined baking sheet, brush them with egg wash, and bake in the oven at 180C (350F) for 15-20 minutes, or until golden brown.

Rosh Hashana 5768

Appetizers Cakes Chicken Duck Rosh Hashana Baroness Tapuzina

Chag Sameach everyone! I hope you had a nice meal with your family. We went to my cousin’s house for the first night of Rosh Hashana and had a lovely time.

We invited some friends of ours for dinner last night. My husband made a Rosh Hashana favourite and I introduced several new surprises to our repertoire. Everything was delicious.

The cake calls for sour cream and one of my guests has a dairy allergy and can only tolerate butter in baked goods, so I substituted a non-dairy yogurt in its place. It worked fine.

And in case you are wondering about why I served a dairy cake, we keep kashrut according to the Italian tradition which is one hour between meat and dairy.

Our menu was:

Cocktails


Provence des Papes Savoury Biscuits

Print
Provence des Papes Savoury Biscuits
Recipe from Restaurant: La Garbure (Châteauneuf du Pape) Chef: Jean Louis Giansilly
Servings: 24 biscuits
Ingredients
  • 5 garlic cloves
  • 3 sprigs of basil
  • 5 tbsp olive oil
  • 50 g 3.5 tbsp pine nuts
  • 300 g 1.3 cups flour
  • 10 cl .4 cup warm water
  • 10 cl .4 cup olive oil
  • 2 tsp salt
  • 25 g 1.7 tablespoons baking powder
  • 4 egg yolks
  • Ground pepper
Instructions
  1. Prepare a pesto by crushing the garlic cloves with the basil, olive oil, and pine nuts.
  2. Mix the flour, baking powder, salt, virgin olive oil, egg yolks, warm water, and some ground pepper. Add the pesto and blend well to obtain a smooth dough.
  3. Roll into a long snake and slice the into 1/4 inch (6mm) wafers and bake at 180C (350F) for about 10 minutes (depending on size).


Rosemary Cashews
Cocktails

First Course
Apples with honey
Pomegranate seeds


Ducklava with Chestnut Honey

Main Course


Clay Pot Festival of Fruits Chicken
Couscous
Green beans

Print
Clay Pot Festival of Fruits Chicken
This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.
Ingredients
  • 1 chicken cut into eighths
  • 1 onion thinly sliced
  • 4-5 whole garlic cloves
  • 2 cm fresh ginger grated or chopped finely
  • 1 quince cored and cut into eighths
  • 10-20 majhoul dates pitted and cut into quarters
  • 10 dried figs stem removed and cut into eighths
  • 10-20 dried sour apricots cut into quarters
  • 20 walnut halves
  • Couple of pinches of black pepper
  • 1 tsp. cayenne pepper
  • 2 tsp. cinnamon
  • 2 tsp cloves
  • 1 tsp. ground allspice
  • 1 tsp. ground nutmeg
  • 1 cup dry red wine
  • 1 cup water
  • ½ c pomegranate molasses
  • ½ tbsp balsamic vinegar
  • Olive oil
Instructions
  1. On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.
  2. Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.
  3. Server with nut-studded rice or couscous.


Round Challah with dried fruits and nuts
Golan Winery Sion Creek red wine

Dessert


Beekeeper’s Honey Cake
Mango-Nectarine sorbet

Print
Mango and Nectarine Sorbet
Ingredients
  • 3 medium size mangoes cut into chunks
  • 3 large nectarines peeled and cut into chunks
  • Juice of one medium size lemon
  • 1/2 cup simple syrup or to taste
Instructions
  1. ying and yang
  2. Place the mango and nectarine chunks in a food processor and process until the mixture is a puree. Add the simple syrup and lemon; mix for one to two minutes. Put in an ice cream maker, following manufacturer's instructions.
  3. Take the sorbet out of the freezer 15 minutes prior to serving.

Chag Sameach – Shana Tova

Bread Holidays Rosh Hashana Baroness Tapuzina

At sundown on the 12th of September is the beginning of the Days of Awe which last ten days including the Jewish New Year, Rosh Hashana and ending with the 25-hour fast of Yom Kippur. During these ten days, we are suppose to meditate on the subject of the holidays and ask for forgiveness from anyone we have wronged.

During this month and the beginning of October, I will be blogging on holiday dishes for Rosh Hashana, Yom Kippur and Sukkot.

I would like to wish my family and friends a Joyous and Healthy New Year. May yours be a sweet year and may your names be inscribed in the book of life.

To those of you observing the upcoming month of Ramadan, Ramadan Mubarak, which means “Blessed Ramadan”.

Shana Tova and Chag Sameach!

Baroness Tapuzina

In preparation for Rosh Hashana, I made a round challah with dried fruits and nuts using my favourite challah recipe. I have heard many reasons why a Rosh Hashana challah is round instead of braided. Some of the reasons are:

  • They represent a crown that reflects our crowning G-d as the King of the world.
  • The circular shape points to the cyclical nature of the year.
  • It stands for the circle of life, and the hope that our lives endure without end.
  • The round challah is the true form of the original round showbread loaves that were kept on the Temple altar. ( Note: Twelve flat loaves, for each of the tribes, were set in two stacks on the Temple altar. It wasn’t until the 15th century that challahs were made in any other shape.)

I add the fruits and nuts before the first rise. I added apricots, cranberries, golden raisin, figs and walnuts.

After the first rise, I punch the dough down, form a long snake and then coil the challah, to make a spiral shape.

Let the dough rise for two to three hours and bake as directed.

Sweet Break at Work

Cakes Hungarian Ice Creams/Sorbets Baroness Tapuzina

Every Thursday my team takes a 30 minute break to go to the rooftop and enjoy the fresh air and homemade goodies that each team member, in turn, brings. Sometimes we have the break in the morning, and have breakfast goodies, and sometimes we have the break in the afternoon. We change it around for variety and the last couple of months we decided the theme would be cakes and ice cream. When we had the breakfast round, one of my colleagues brought a gas burner and made omelets. They were delicious.

This week was my turn and since my birthday is at the beginning of next week, I decided to celebrate my birthday and make homemade ice creams and cakes. I prefer cakes without icing and really like cakes or tarts with lots of fruit. So, I decided to make a plum cake, cherry coffee cake, dulce de leche ice cream, and for the adventurous I made pomegranate gelato. Everything was delicious except for the pomegranate gelato. It was terrible. The recipe calls for cornstarch as a thickener, which I have never been able to find in Israel, and so I decided to use an egg yolk instead. It was not enough to form a custard, and I should have added more eggs, but I decided to process it anyway. The gelato didn’t solidify completely, and it had a very funny chalky aftertaste. I am going to try and make a pomegranate sorbet instead.

Print
Meggyes Piskóta
(Hungarian Cherry Coffee Cake) This cake is moist, chock-full of cherries, easy to make and is delicious. You can make this a day ahead.
Ingredients
  • Softened butter and dried bread crumbs for the pan
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sliced natural almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 300 g 2 1/2 sticks unsalted butter, at cool room temperature
  • 1 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 6 large eggs separated, at room temperature
  • 1 pound sweet cherries pitted (preferably fresh, or use 380g (12 ounces) frozen cherries, unthawed, and bake for a few more minutes)
  • Confectioner's sugar for garnish
Instructions
  1. Preheat to 375°F. Butter a 13- X 9-inch baking pan, coat with the bread crumbs, and tap out the excess.
  2. Process the flour, almonds, baking powder, and salt in a food processor until the almonds are very finely chopped, almost a powder; set aside.
  3. Beat the butter on high speed in a medium bowl until smooth, about 1 minute. Gradually add the sugar and beat until light in color and texture, about 2 minutes. Add the yolks one at a time, beating well after each addition, then add the vanilla extract.
  4. Using clean beaters and a clean, dry bowl, beat the egg whites on high speed just until they form stiff, shiny peaks. Fold half of the whites into the butter mixture, then half of the almond-flour mixture; repeat with the remaining whites and almond-flour mixture to make a thick batter.
  5. Prebaked Cherry Coffee Cake
  6. Spread evenly in the pan and arrange the cherries in rows in the batter.
  7. Bake until golden brown and until the top springs back when lightly pressed in the center, approximately 30 to 35 minutes. Sift confectioner's sugar over the top. Serve warm or cool completely.

Print
Almond-Plum Cake
Adapted from a recipe from Food & Wine magazine
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups granulated sugar
  • 250 g 9 ounces almond paste
  • 85 g 6 tablespoons unsalted butter, at room temperature
  • 6 eggs at room temperature
  • 2 teaspoon pure vanilla extract or vanilla paste
  • 3 large plums 12 ounces—halved, pitted and cut into 1/2-inch wedges
Instructions
  1. Preheat the oven to 350°. Butter and flour a 22cm (9-inch) spring-form pan. In a small bowl, mix the cake flour with the baking powder and salt.
  2. Beat the sugar with the almond paste until crumbly. Add the butter and beat at high speed until light in color and fluffy, about 2 minutes. Add the eggs, one at a time, beating until fully incorporated between additions. Beat in the vanilla extract. Gently fold in the flour mixture until fully incorporated. Put the mixture into the prepared pan.
  3. Prebaked Almond Plum Cake
  4. Arrange the plums over the top of the batter. Bake for 1 hour and 5 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean.
  5. Let cool for 15 minutes. Run a knife around the edge of the cake and remove the outside ring of the pan. Let the cake cool for at least 30 minutes longer.

Print
Dulce de Leche Ice Cream
Ingredients
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 2/3 cup dulce de leche
  • 6 egg yolks
  • 1/4 cup sugar
  • Pinch of salt
Instructions
  1. In a saucepan over medium heat, warm the cream, milk and the dulce de leche, stirring constantly, until the mixture is blended and steam begins to rise from the surface, 4 to 5 minutes.
  2. In a heatproof mixing bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot cream mixture, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil.
  3. Pour the custard through a fine-mesh sieve set over a clean bowl. Cool the custard to room temperature and refrigerate until chilled, at least 1 hour.
  4. Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions.