It's been pretty busy around here! In the past week we had the asphalt of our parking lot ripped out (it was really beat up and pot-holey) and new gravel put down. We hired a couple of our friends, Lee & Roger, to do the job and they did a fantastic job. It's all nice and level, but now we have other projects to complete before the snowfall! Mainly to put a low fence around the parking lot, have our friend Art put in a patio (there's a big hole that's been dug for this), rake rake rake, and clean up the garden. Jeesh!
I've been working on a webisode project that will hopefully go into effect soon. I'll be demonstrating a recipe from "Buckeye Cookery" every week. This is a cookbook that's been passed down in the generations on Dan's side of the family, it was originally published in 1876. It's absolutely fascinating and beautiful, every recipe in it is completely from scratch and seasonal. There are recipes on how to use every part of the animal down to their stomach, hoof, heart, etc. Instructions on how to capture yeast and bake bread to perfection. And, well, you'll just have to wait and see! Today I traveled all the way out to Waconia to meet with the Executive Director of the Carver County Historical Society, Wendy. She also happens to be a historic cookbook expert and has extensive knowledge about "Buckeye Cookery" specifically. We determined that my copy dates from sometime between 1877 and 1879. Oh, and she had soooo much information to share, I'm very very excited to continue to explore this cookbook and it's terminology and have Wendy as my guide. Let me just tell you, I'm excited one day to make the Pig's Head Cheese! (it's not technically cheese, more like lunch meat, made by boiling a pig's head in water...mmmmm...?!)
Anyways, somehow I found time to make some delicious ice cream over the weekend, I borrowed this recipe directly from Serious Eats (thank you, Jen!!!). If you have an ice cream maker please make it, it requires no sugar and tastes divine. I chose this recipe because I still have rosemary in the garden and was able to use some homemade maple syrup. Let me tell you, I have this silly looking ice cream maker that my grandma's had since the '50's and it works juuuust fine:)
Here's the link to the recipe: http://www.seriouseats.com/recipes/2011/11/maple-syrup-rosemary-ice-cream-recipe.html
And here's how I made it complete with pictures....
I've been working on a webisode project that will hopefully go into effect soon. I'll be demonstrating a recipe from "Buckeye Cookery" every week. This is a cookbook that's been passed down in the generations on Dan's side of the family, it was originally published in 1876. It's absolutely fascinating and beautiful, every recipe in it is completely from scratch and seasonal. There are recipes on how to use every part of the animal down to their stomach, hoof, heart, etc. Instructions on how to capture yeast and bake bread to perfection. And, well, you'll just have to wait and see! Today I traveled all the way out to Waconia to meet with the Executive Director of the Carver County Historical Society, Wendy. She also happens to be a historic cookbook expert and has extensive knowledge about "Buckeye Cookery" specifically. We determined that my copy dates from sometime between 1877 and 1879. Oh, and she had soooo much information to share, I'm very very excited to continue to explore this cookbook and it's terminology and have Wendy as my guide. Let me just tell you, I'm excited one day to make the Pig's Head Cheese! (it's not technically cheese, more like lunch meat, made by boiling a pig's head in water...mmmmm...?!)
Anyways, somehow I found time to make some delicious ice cream over the weekend, I borrowed this recipe directly from Serious Eats (thank you, Jen!!!). If you have an ice cream maker please make it, it requires no sugar and tastes divine. I chose this recipe because I still have rosemary in the garden and was able to use some homemade maple syrup. Let me tell you, I have this silly looking ice cream maker that my grandma's had since the '50's and it works juuuust fine:)
Here's the link to the recipe: http://www.seriouseats.com/recipes/2011/11/maple-syrup-rosemary-ice-cream-recipe.html
And here's how I made it complete with pictures....
The ingredients: 3 cups half and half, 3 sprigs rosemary, 6 egg yolks, 1 cup maple syrup, 1 tsp salt
1). In a medium saucepan, heat half and half to a bare simmer and add rosemary. Cook on lowest possible heat for 20 minutes, covered, stirring bottom occasionally. Remove rosemary.
2). Combine egg yolks and maple syrup in a bowl and whisk until very well combined.
3). Slowly add about 1/3 of dairy to bowl, one ladleful at a time, whisking constantly.
4). Then transfer yolk mixture back to pot and whisk to combine. Cook custard on medium low heat, whisking frequently, until it thickens to coat the back of a spoon but a swiped finger leaves a clean line. Add salt to taste.
5). Strain into a container to chill overnight in refrigerator.
6). The next day place custard in your ice cream maker and churn according to the ice cream maker instructions. (see, this one's silly... but it works!)
7). When the ice cream starts to harden you're done! You can eat it now or place in the freezer to let it harden further.
Oh, yum. I felt that the ice cream tasted even better the next day!
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