Watermelon Mint Sherbet

 

After an 80 degree day outside and an 80 degree day inside since Charlie likes to turn off the air conditioning when I'm not looking, it was time for a cool refreshing treat.

Before culinary school that would have meant going out for ice cream or heading to the grocery store.

Not anymore.

churn baby churn

With the giant watermelon we purchased last week plus the newly acquired ice cream attachment for Janet that now lives in the freezer, I was ready to give sherbet a second try.

After some research I finally settled on the following recipe:

4 cups Watermelon Juice (you can puree in a blender and strain if you don't have juicer)
10.4 oz sugar
3TBS fresh lime juice
1/4 tsp kosher salt
8.5oz heavy cream
Fresh Mint to taste

This recipe comes together quickly. But, it does take some planning and down time with all the chilling and freezing required.

1. Juice the watermelon. Strain. Straining is super important. If you don't get all of the pulp out, the texture will be a bit waxy. I learned that from my first attempt at sherbet.

2. Place sugar, salt, and lime juice in a food processor. Pulse til sand-like. Add watermelon juice and blend until sugar is dissolved.

you can add red food color but I prefer it natural

3. If you don't want pieces of mint in the sherbet, place a handful (or more) of mint leaves in the mixture and refrigerate for several hours.
Strain mint leaves out before adding to cream.

Otherwise you can just pulse the mint right in with the sugar.

I love mint. So I left the leaves in for a long time. If you aren't sure about mint, check back after 30 minutes or so and taste the mixture. Remember that the mix should be very sweet and overly minty at this point since freezing dulls flavors.

4. After mixture is well chilled and mint infused, whip heavy cream to soft peaks. Then, slowly pour in strained watermelon mixture with the mixer running.

5. Place in ice cream maker and churn about 30 minutes or until soft serve consistency is reached.

If you don't have an ice cream maker I think you could try making this sherbet with a blender. It would be more work. I imagine to get the consistency right you would need to take it out of the freezer every 30 minutes and blend. I can't guarantee this would work but if anyone gives it a try, let me know how it goes!

6. Pour in to a container and freeze for at least an hour (3 is better) before serving.

This recipe produces 10 servings at 120g or about 1/2 cup

Approximate Nutrition Per Serving: 204 calories, 8g fat, 31 carbs, 105mg sodium, 30g sugar.

Next time I make this I'll probably use less sugar-maybe 7 or 8 ounces. Watermelon is naturally sweet so I felt the additional sugar was overkill. This is probably the only sherbet I've ever eaten that has satisfied my sweet tooth after a single serving.

Now that I've broken the ice cream attachment in, I can't wait to try more recipes!

look at that silky texture!

I Might Be a Cake Person After All

gettin' a lil fancy y'all

Over the last two weeks we've been learning about cakes in my baking class.

We have done high ratio and lean cakes. We've made buttercream frosting, ganache, and glaze.

And, once again, I amazed by all of the technical detail that goes in to baking a great cake.

I knew cake decorating was an art but the actual baking of a perfect, moist cake with a tender and uniform crumb is no easy task.

And, don't even get me started on the technical skill needed to produce an amazing Italian Buttercream.

 For the first cake class I picked a basic yellow butter cake and a vanilla buttercream frosting.

I realized that while I've made a ton a fancy desserts, I've never actually made a "birthday cake." Since I was new to this type of cake I wanted to start with the basics.

not too bad for a first try

If you've never done it, let me just tell you that frosting a cake with an offset spatula is a b**** the first few times.

I had no problem putting the frosting on top but when it came time to do the sides I was dumbfounded.

I literally just stared at the cake for what felt like an eternity before the instructor came by to give me some tips.

whipped cream can hide a multitude of sins

Then we moved on to lean cakes. Think low or no fat but lots and lots of sugar. (ie Angel Food)

 I made an Orange Chiffon cake. It was supposed to have a glaze.

Let's just say that didn't work out.

So, I covered it in whipped cream.

ran out of time so I just sprinkled it with coffee...whatevs

 And, my second attempt at decorating with buttercream came with a Genoise cake. These cakes are super dry and are normally served brushed with syrup.

To me, it seems crazy to bake a dry cake on purpose and then soak it in flavored syrup to make it moist.



I did go in to the cake section of the class thinking I'd learn some valuable skills but I had the mindset that I would never focus on occasion cakes in my career.

this is what the end of class looks like

However, I might have changed my mind.

The technical skill of cake baking is nothing to brush off.

Cake decorating requires intense focus y'all.

A perfectly smooth buttercream takes lots of practice both to make and apply.

I really love how creative I can be when it comes to both the construction, flavors, and presentation.

While I think plated desserts will always be my focus I might I'm on my way to becoming a closet cake person!

After these two classes and in preparation for my cake exam I made two practice cakes.

The one below with a basic scroll border and the "rose" cake at the top because I find the scroll border extremely boring!

Both cakes are white velvet with chocolate pastry cream filling and a coffee Italian meringue buttercream.

the inside of the rose cake

Paradise Donuts Review

Charlie and I recently took a trip down to Manhattan (Kansas).

On the way, a road sign told us we were on the way to Oz.

Very cool Kansas.

Once in Manhattan, I immediately spied Paradise Donuts.

It seems like I have a radar for any sweet shop. Paradise Donuts is located in a strip mall behind a gas station. I saw the sign diagonally from across the street.

And, I had to go in and check it out. I'm very glad I did for several reasons.


Reason #1


They put maple glaze on a heavenly chocolate cake donut.

The glaze was more like a layer of fondant. It was not clear or thin. The cake was thick and moist. I'm also about 90% sure they bake them in a mold I've used for eclair creations.

A lone boy sprinkle was captured by the girl sprinkles! Oh my!

Reason #2

They fill donuts to order. Yes. TO ORDER!

You can choose a donut from a variety of long johns with different toppings. Then, you pick  your filling. When I visited they had three fillings available: vanilla fluff, Bavarian cream, blackberry.

I picked a lemon and sprinkle covered long john with the blackberry filling.



Reason #3

They have Four Square.

And, no minimums for credit card purchases. I spent a whopping $2.80 for two donuts and paying with my card was no problem.

Reason #4

The fill-able long johns aren't the only donuts in the case They had round yeast donuts with a variety of toppings as well as bear claws, cinnamon rolls, and twists etc.

They also serve biscuits and gravy.

There menu is two simple white boards behind the counter that they can change at will to update new/different case selections and prices.

We'll be together soon!

Reason #5

I met this baby.

I had no idea donut fillers like this existed! If I ever end up doing any type of filled pastry in large quantities I'll be purchasing one (or more) of these babies. Bye bye piping bag!

 If you are ever in Manhattan (Kansas) they are certainly worth a visit


. 

Roasted Chickpeas-A Healthy Snack!

Last week in my nutrition class we were challenged to make a healthy side dish on the fly with only pantry ingredients and what was leftover from "healthy burger" day.

don't try this at home!

My group attempted baked onion rings.

Let's just call them a fail.

We used cornmeal for crunch and it was just too dry without the addition of a sauce. The addition of a sauce lessened the healthfulness of said onion rings.

However, I was very impressed with what another classmate produced-roasted chickpeas!
(I think she had a bit of help from chef.)

I liked her side dish so much that I came home and made a batch myself.

This side dish/snack is super easy to make.

1. Open, drain, and then rinse a can of chickpeas.
2. Dry chickpeas with paper towels.
3. Place chickpeas on a cookie sheet that is lined with parchment or aluminum foil.
4. Season as you wish. I used chipolte powder and garlic. In class, they used a mix of dried herbs.
5. Bake at 350F until crunchy. (about 20 minutes depending on your oven)
6. Sprinkle lightly with salt or Parmesan (optional).


I love the roasted chickpeas because I love crunchy snacks. Bonus: chickpeas are a good source of protein and fiber.

I can't wait to make them again the next time we watch a movie or use them in an entree. So cool.

Tropical Granola Bars in 20 Minutes!

probably the easiest recipe I'll ever post!

Charlie has been working on a project that required him to interview a local co-op. And, after seeing their store he made a point to take me there last weekend.

I was thrilled to find locally grown whole grains, both fresh and dried fruits, a variety of cheeses made in house from local milk, and produce from the area's farms.

Think better than Whole Foods with most bulk grains available in the $1-3 per pound range

Omaha takes farm-to-table to a whole new level which is one of the many reasons I like living here.

After looking through their selection of house made items I was inspired to make my own granola bars since

the nutrition class I'm in has really opened my eyes the the lack of whole grains in our diet.

Granola bars seemed like a fun way to increase our grain intake.

My ultimate goal is to make a great tasting chewy granola bar this is healthy in regards to sugar and fat and calorie content.

I looked at a recipes from The Minimalist Baker as well as Inspired Taste and crafted my bars in their image with my desired flavor profile.

I followed the Inspired Taste recipe almost to the letter because I've learned my lesson on altering recipes before I try the original at least once.

Ingredients

    2 1/2 cups (230 grams) old fashioned rolled oats*

    1/2 cup (55 grams) unsalted sunflower seeds, unsalted

    1/3 cup (113 grams) honey

    1/4 cup (56 grams) unsalted butter, cut into pieces

    1/4 cup (50 grams) packed light brown sugar

    1/2 teaspoon vanilla extract

    1/4 teaspoon kosher salt

    1/2 cup (60 grams) dried papaya, coarsely chopped

    1/2 cup  (40 grams) unsweetened coconut flakes

*Anything that says instant or quick cook is NOT a whole grain.

Directions

Toast oats at 350 for 15 minutes (optional). Once oats are toasted or if you want to use them raw, set aside

pressed in the pan

in a bowl.

Combine sunflower seeds, papaya, coconut, salt in a separate bowl and set aside.

Heat honey, butter, brown sugar, and vanilla extract over low heat. Once honey mixture is combined and hot (do not boil), pour over oats and mix.

Then add oat mixture to the bowl of other dry ingredients.

Use a spatula combine or your hand if the mixture has cooled enough to touch. Press the mixture in to square pan lined with plastic wrap.

popped out on to a cutting board

If you want a really thick bar use a smaller pan. For reference, I used an 8x12 pan.

Spend several minutes pressing the mixture down.

I did this by laying an additional sheet of plastic wrap on top of the flattened mixture and  pressing with my hand for several minutes.

The pressing is what helps the bars hold together.

Cover and chill for at least an hour. Then remove from pan and cut. I portioned my pan in to 12 bars and 1 bar is what the nutrition analysis is on.

3 out of 12

These bars turned out great and they taste amazing.

Charlie's comment was "You could sell these."

That's high praise from him!

Now that I know how they turn out I am ready to work on lowering the fat and sugar content.

Next time I'll probably omit the butter and reduce or remove the brown sugar.

If you are eating a diet full of fruits, veggies, and low fat/calorie protein, the fat in these granola bars is acceptable to help you meet your daily needs.

You do need fat in your diet. It just needs to be a controlled amount.

For sugar, I'd rather get my sugar from natural sources (fruit/honey) instead of processed sugar any day but I think I can get these numbers down to make them more healthful while keeping them tasty.

I really love the versatility of this recipe; there are endless fruit and nut possibilities!

Tanduri Fusion Review

Charlie and I have been in a serious love affair with Indian cuisine for several years.

We've both tried to make it at home with varying results.

In Memphis, Charlie tried making an Indian spiced meatloaf.

Bless his heart for trying to do something different. I blame the recipe for the awfulness that ensued. The spice proportions were all wrong.

Have you ever stuck your tongue in a jar of cardamon? No? Well that's what the meatloaf tasted like to me.

I think it is the one dish he's made that I just couldn't eat.

I've made a vegan version of mater paneer and I've tried to replicate my all-time favorite Indian dish: The Korma. No matter how many different Indian dishes I try, korma is still my favorite.

So, on our first real date night in months we decided to try an Indian restaurant that is near our gym. It also didn't hurt that we found a Groupon for them :)

We've been to one other Indian restaurant in Omaha and it was good but it hasn't prompted us to be loyal customers.

The restaurant is in a strip mall surrounded by a nail salon, a hair salon, and a GNC. I don't judge location though because some of the best places I've eaten have had the worst locations. However, their patio was dusty and looked like it needed some serious TLC. To be fair, it really hasn't been warm enough yet here to warrant patio dining.

Inside, there was a nice bar and a selection of tables and booths. The tables and chairs felt cheap and I wish we'd been seated in a both but they were busy and all the booths were full.


The restaurant was fairly dark despite the sun still shining outside but the service was prompt and friendly.

Charlie and I split an order of vegetable samosas. Why? Because it is the only acceptable Indian appetizer. Oh the peas, potatoes, and spices!

The samosas at Tanduri Fusion were acceptable but I've had better. The shell wasn't crispy enough and it was a little thick. The filling was also a bit mushy but they had good flavor.

Since it was our first visit to Tanduri Fusion we ordered the non-vegetarian thali so we could try several dishes.

told you it was dark!

You can find their dinner menu here.

With the Thali we were given a choice of soup or salad and we went with the lentil soup.

We were both surprised that is was a pureed soup because we were expecting tangible lentils. Instead, some rice was added to give it texture. We both finished our bowls.






The thali included:

yum! I love the presentation!

Tanduri Chicken-a leg and breast, bright red and amazingly tender

Rogan Josh-a lamb dish; Charlie liked it but I just can't get in to lamb

Chicken Korma (normally it comes with chicken curry but they were nice enough to sub our favorite dish)

Vegetable Curry-had the most heat and a nice mix of veggies but still wasn't spicy enough for me

Dal-lentils and kidney beans; good flavor but somewhat of an odd combo for me

Raita- yogurt salad with cucumber, tomato, and onion; Yum! I could eat this on it's own right from the bowl.

Papadum- I'd say this was the lightest, crispiest papadum we've had anywhere. It's something Charlie doesn't normally care for but he liked Tanduri's version

Plain Nan-I'll always prefer the garlic variety but the plain naan was good for what it was.

Kheer-Charlie described it as tasting green and we both agree there was simply too much unseasoned cream. And, sadly, the rice was overcooked.

We were both absolutely stuffed at the end of the meal and actually couldn't finish everything.

With the Groupon, which was a $15 for $30 deal our total check for the night was $5 which was basically for Charlie's soda and tax. So, overall we spent $20. Not too shabby.

I think we'd go back with another Groupon to try some other dishes on the menu but we're still search for a favorite Indian restaurant in Omaha.

And Then There Was Custard

not with these custards!

1. I have never been a fan of cream pies. The are generally way too rich. I prefer fruit pies.
2. I never knew how many variety of custards existed until this week.
3. Custards seem deceptively easy to make but require quite a bit of finesse to be excellent!

This week in class we were all required to participate in two group projects, make a cream pie filling, and make a container of pastry cream in four hours. Can you say multitasking?

Two of the custard dishes were group projects. I am fully willing to admit I took control.

One member of my group is only here because its an elective for his savory degree and the other seemed like she had no idea what was going on, more on that later.

And, let's face it, after teaching for five years it is hard for me to be in a situation where I'm not a decision maker.

Group Projects

Vanilla Bavarian

I'm going to stop you right now if you're thinking about donut filling. Stop. The final product here doesn't compare.

We made a bavarian custard with the standard ingredients and added geletin to help it set.

We put some of the custard in ramekins and the other half in molds.

I was happy to see the molds because I've worked with them quite often at the bakery and think they are super fun.

Since my teammates were still working on their pies or pastry cream I garnished the dessert. I like making things pretty!

The texture of this dessert is creamy but not as light as a traditional mousse. Because of the gelatin it can stand alone and be shaped. It could be garnished with a sauce or used as a cake filling.

Toffee Caramel Flan

Once upon a time flan was a favorite of mine.

However, I'm starting to discover that in learning about all the amazing desserts one can create, my favorites are changing.

Flan was fairly easy to make. The secret is the cinnamon.

You make caramel and put a small amount in the bottom of a ramekin. Then, you make the custard and pour it on top of the caramel. Finally, you bake them in the oven until almost set and chill.

The fun part: removing them.

Again, since my teammates were still busy I took this on which led to me demo-ing the process for the whole class. Fun.

Individual Project

Chocolate Cream Pie

We sign up for our dishes a week in advance and I try to challenge myself by picking things I've never made.

Which brings me to the chocolate cream pie.

Of course I'd pick the chocolate one right? Well, my love for all things chocolate is dwindling as my dessert horizon expands.

The filling was easy to make. It turned about very chocolatey and VERY rich. I don't think I could have eaten a whole slice.

It did require an extra step of melting chocolate which I did by placing a stainless steel bowl over a pot of boiling water.

And it's later:

My seemingly clueless teammate was also making this pie and asked how to melt the chocolate. I explained what I did but I guess I wasn't clear enough because when I looked at the stove a few minutes later, she had a one cup bowl floating in a pot of boiling water!

I tried to help her before chef saw but I didn't get there in time.

And, again since I was finished  about 45 minutes early I had some extra time to decorate my pie.

not going to lie-I sobbed like a baby during the Christmas special