Triple Ginger Ice Cream Sandwiches

By Susie Middleton   |   Saturday, December 3, 2011
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butternut squash stew

I don’t know about you, but I adore ginger desserts! Ginger’s heat and spice can make a sweet ending sing, and if there’s ice cream involved, even better. Triple-Ginger Ice Cream Sandwiches are a great example of this sweet-and-spicy combo, and they’re dead-easy to make, too. With ginger incorporated three ways, this spicy dessert packs considerably more punch than any ice cream sandwich you'll find in your market's freezer section.

Serves: 4

1 pint vanilla ice cream
2/3 cup crystallized ginger chopped
1 tsp. ground ginger
8 soft 3-in. ginger cookies

Position a small cookie sheet in the freezer so that it lays flat.

Scoop the ice cream into a medium bowl. Add the crystallized ginger and ground ginger. Using a large spoon, mash the ingredients together until almost blended. If the ice cream is very soft, pop the bowl into the freezer for a few minutes to firm up.

Arrange 4 cookies, flat side up, on the counter. Using a 1/4-cup ice cream scoop, divide the semi-firm ice cream mixture evenly onto the cookies. Top with the remaining cookies, flat side down. Press slightly to spread the ice cream to the edges. Arrange on the cookie sheet in the freezer and chill until firm. Serve immediately or wrap in plastic and store in the freezer until ready to serve, for up to 1 month.

Susie Middleton is editor at large for Fine Cooking magazine.


Taste of WGBH: 100 Years of Holiday Food and Drink

Wednesday, November 30, 2011
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Basic Poached Pears
By Annie Copps

Monday, October 4, 2010
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poached pear in colorful dish

If you are at the market and feel inspired by a display of beautiful pears, but what you find aren't quite ripe or if you find ripe pears but want to serve them in a few days—no worries. Most pears have trouble fully ripening on the branch, they get too heavy and smash to the ground, so they are often harvested before their peak. Underipe pears placed in a paper bag will ripen quickly. (How long depends on how much they need to ripen. If you are in a hurry add a banana or apple to the bag to really hasten the process.) You can get an extra day or two out of ripe pears by placing them in the fridge, this will slow them down considerably.

So whether you are eating them out of hand or you want to try a recipe for poached pears—they just need to ripen.

Yield: 6 servings
Total time: 3 hours; active time: 40 minutes

2 cups red wine (Zinfandel, Cabernet Sauvignon, or Merlot)
1/2 cup sugar
1 vanilla bean cut in half lengthwise
1 whole cinnamon stick
Zest and juice of 1 orange
Zest of 1 lemon
1 whole bay leaf
6 ripe, stem-on pears (Anjou, Bartlett, or Bosc)

Place wine, sugar, vanilla bean, cinnamon stick, orange zest and juice, lemon zest, and bay leaf into a medium sauce pan and stir to combine. Carefully peel pears, leaving stems intact. Cut a ¼ [[[.25]]] inch off the bottom (so pears can stand upright for serving). Place pears in liquid.

Bring mixture to a boil, then reduce to simmer and cook, stirring gently, until a paring knife easily pierces the pears, about 15 minutes. Remove from heat and allow the pears to cool in poaching liquid.

When cooled, remove pears from liquid with a slotted spoon and place in a small container; cover, and refrigerate. Pour poaching liquid through a sieve set over a second sauce pan. Discard solids and bring liquid to boil and cook until reduced to a thick syrup—about 20 minutes. Let syrup cool to room temperature.

When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Marmalade Tart By Annie Copps

Friday, August 6, 2010
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I confess that I am not such a good baker but I am trying! My good friend, food writer, and cookbook author Molly Stevens is a great cook and she shared a super easy recipe that works anytime of the year. So Molly’s marmalade tart has a tender and crunchy pastry that has extra texture flavor from just a few tablespoons of cornmeal. In a food processor you simply pulse together flour, cornmeal, sugar, salt, and butter—plus an egg yolk. That’s your pastry.

Preparation Time: 25 minutes
Start to Finish Time: 2 hours
Yield: one 8-inch tart

Grating a bit of the pastry onto the top of the tart before baking will add a nice crunch. Award-winning cookbook author Molly Stevens shared this recipe with Yankee Magazine.

Dough ingredients
1-1/4 cups all-purpose flour, plus extra for dusting surfaces
2 tablespoons sugar
2 tablespoons yellow cornmeal, preferably stone-ground
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg yolk
2 to 3 tablespoons cold milk, cream, or water

Dough directions
In the bowl of a food processor, combine flour, sugar, cornmeal, and salt. Pulse to combine. Add butter, tossing with a wooden spoon to coat the butter cubes in flour, then pulse several times until the mixture resembles coarse oatmeal. Add egg yolk and 2 tablespoons milk, cream, or water, then pulse until the dough begins to come together in a ball. Add the additional tablespoon of liquid if it’s needed to bring the dough together. Transfer the dough to a lightly floured work surface and knead it briefly, then shape it into a disk about 5 inches across. Wrap in plastic and refrigerate at least 1 hour or overnight.

Using a lightly floured rolling pin, roll the dough into a shape about 1/2 inch wider than the tart pan you are using. Transfer the dough to the pan (loosely fold the dough in half so it doesn’t sag) and line the pan with it, being careful not to stretch the dough. Trim any excess dough from the rim of the pan, leaving a blunt, neat edge. Gather the trimmings into a ball (it should be about the size of a table tennis ball). Wrap the tart and the small ball of dough in plastic and refrigerate 1 hour or up to 2 days.

Filling ingredients
1 heaping cup of your favorite marmalade or jam
1/3 cup sliced almonds
Confectioners’ sugar, for dusting

Filling directions
Preheat the oven to 375°. Remove the tart pan from the refrigerator and spread marmalade evenly over the crust. Grate the chilled ball of pastry onto the marmalade, then sprinkle almonds over the top. Bake on a rack in the center of the oven until the pastry is golden, the filling is bubbly, and the almonds are toasted, about 40 to 50 minutes. Transfer to a wire rack to cool. When the tart is completely cool, dust with confectioners’ sugar. Serve at room temperature.

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Maple-Pecan Squares
By Annie Copps

Monday, August 9, 2010
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I can’t imagine anything more New England-y than maple syrup. We tend to think of maple syrup as a cold weather ingredient or just the thing to top french toast and pancakes, but maple sugaring just wrapped up and the new batches of New England maple syrup are on the shelves. Here’s one of my favorite uses for maple syrup.

Yield: 2 dozen

1-1/2 cups all-purpose white flour
1/4 cup brown sugar
1/2 cup (1 stick) butter, at room temperature

2/3 cup brown sugar
1 cup maple syrup
2 eggs, beaten
2 tablespoons all-purpose white flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup chopped pecans

Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.

Make the crust by combining the 1-1/2 cups flour, 1/4 cup brown sugar, and butter. Blend with a fork until the mixture has the consistency of cornmeal. Pat into the baking pan. Bake for 15 minutes.

Meanwhile, make the filling by combining the 2/3 cups brown sugar and the maple syrup in a saucepan and simmering for 5 minutes. Pour this over the beaten eggs, stirring constantly. Stir in the 2 tablespoons flour, salt, and vanilla. Pour over the partially baked crust. Sprinkle with the nuts.

Return the pan to the oven and bake for 20 to 25 minutes more. Cool completely before cutting into squares.

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Ginger Tapioca Brulee By Ming Tsai

Wednesday, December 22, 2010
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Ginger Tapioca Brulee

For this dish, we're going to take one of my favorite ingredients of all time, you guessed it, ginger, and use it in this classic french dessert that combines beautifully with the creaminess of tapioca to make a special, sweet finish to any meal.

1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use -- make vanilla sugar!)
1 tablespoon minced ginger

Soak the tapioca pearls in 1 cup of milk for 1 hour.

In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger.

Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes.

Transfer to individual baking or brulee dishes and chill in fridge until set.

Sprinkle with sugar and brulee with a torch.

chef ming tsaiMing Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue


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