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Showing posts from August, 2017

Fresh Corn Carbonara

I was a little hesitant with this one but O' Ye of Little Faith was this so fresh tasting. It was the perfect summery fresh dinner (except for the boiling the hot water and heating up the whole kitchen part).

Fresh Corn Carbonara (Adapted from Epicurious)

1 lb pasta (something long and stringy)
6 slices thick cut bacon, cut into small pieces
4 ears of corn removed from cobs - cobs reserved
1/2 c heavy cream
1/2 c Parmesan cheese
1/2 c basil
pepper

Cook pasta. Meanwhile fry the bacon in a skillet over medium-high heat until crisp. Scrape the corn milk from the cobs by scraping them with the back of a knife into a food processor (or blender). Add half of the corn and the cream. Process until very smooth. Reduce skillet to low. You might need to drain the bacon before doing this - you want about 2T of bacon fat in the pan.Pour corn mixture into skillet with bacon.  Add Parmesan, pepper, and basil. Add cooked pasta. Heat slightly. You might want to add some of the pasta water to thin…

Hot Fudge Sauce

Why is this the best? Because it makes a whole 2 cups and you can always have hot fudge sauce at the ready - that's why it's the best!

Hot Fudge Sauce (Adapted from Smitten Kitchen)

2 T butter
2/3 c heavy cream
1/4 c brown sugar
1/4 c cocoa powder
1/4 t sea salt
6 oz bittersweet chocolate chopped
1 t vanilla

Combine butter, crea, brown sugar, cocoa, and salt in a small saucepan over medium heat. Bring to a simmer. Simmer for 3-5 minutes on low. Sitr in chocolate until smooth. Add vanilla.

Serve over ice cream. Store remainder in a jar in the refrigerator. Once it's set all you have to do is spoon out a bit and pop it into the microwave for a few seconds and you're ready to go  (Or just take a nice spoonful when no ones looking - insert directly into mouth. I won't tell)

Salted Honey Ice Cream

I could not wait to eat this ice cream. It sounded so good and guess what it turned out so good too.

Salted Honey Ice Cream (Adapted from A Cozy Kitchen)

1/2 c honey (I used wildflower)
1t salt
1 c milk
2 T sugar
4 egg yolks
1 c heavy cream

Heat honey over medium-low heat in a small saucepan. Stir in salt until dissolved. Set aside. In a saucepan heat milk and sugar until it reaches a simmer. Remove from heat. While milk is heating whisk yolks in a small bowl. Add 1/4 c of hot milk into yolks whisking constantly. Pour yolk/milk mixture back into saucepan and heat constantly stirring until mixture reaches 170-175 degrees. Sieve mixture into a bowl and place bowl in ice bath. Stir in honey mixture and then add heavy cream. Stir until cooled. Place in container and chill for several hours - ideally overnight. Give a quick whisk before churning in your ice cream maker according to directions.

If you want to see how to make absolutely the BEST chocolate sauce - check back soon!