Strawberry balsamic ice cream

From Bi-rite Creamery

For the strawberry:

  • 3 cups strawberries, hulled and halved or quartered
  • 2 ½ tbsp sugar
  • 2 tsp balsamic vinegar

Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Cool and refrigerate until cold.

For the ice cream:

  • 1.5c half and half or milk
  • 1.5c heavy cream
  • ¾-1c sugar, depending on how ripe and sweet berries are
  • 2 tsp balsamic vinegar
  • pinch of salt
  1. Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
  2. Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
  3. Churn ice cream.

Peanut butter banana muffins

  • 3 ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 ¼ cups unbleached all purpose flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar
  • 1 large egg 
  • ½ tsp vanilla extract
  • ½ cup peanut butter
  1. Preheat oven to 325°. Line a muffin tin with 12 liners. 

  2. Mash bananas in a bowl, set aside.

  3. In a medium bowl, sift flour, baking soda and salt. Stir with a wire whisk to mix ingredients. Set aside.

  4. In a large bowl cream butter and sugar with an electric mixer. Add egg, bananas, apple sauce, vanilla, and peanut butter. Beat at medium speed until thick. Scrape down sides of the bowl.

  5. Add flour mixture, then blend at low speed until combined. Do not over mix.

  6. Spoon batter into muffin tins. Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Spongecake

  • ¾ cup all-purpose flour, minus 1 tbsp
  • 1 tbsp corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon table salt
  • 3 tablespoons milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 5 eggs, room temperature
  • ¾ cup granulated sugar

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl. Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.

2. Separate three of the eggs, placing whites in bowl and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.) 

3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.

4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.

5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans. (or springform pan for 28 minutes)

6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack.

Saffron buns

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  • 200g butter
  • 5dl milk
  • 1g saffron
  • 25g dry yeast
  • 1/8 tsp salt
  • 1dl sugar
  • 2 eggs
  • 3tbsp water
  • 16-17 dl all purpose flour
  • 1 egg for painting buns
  1. Bloom the saffron in the milk for at least 2 hours.
  2. Melt the butter and add it to the milk. Warm to 40c.
  3. Add the salt, sugar, and yeast, and let it all dissolve. 
  4. Add the eggs, and beat to mixed.
  5. Add the flour (hold back 1-3dl for when making the buns).
  6. Mix dough thoroughly, until the dough is no longer sticky.
  7. Let dough rise for ca. 1.5h in warm, draft-free place.
  8. Warm the oven to 500F.
  9. Divide the dough into 32 equally-sized buns, and let rise for a further 10 minutes. 
  10. Paint the buns with the beaten egg.
  11. Bake high in the oven for ~7m.
  12. Cover well when cooling, and freeze any that you won’t eat same day.

Rhubarb Upside Down Cake

Topping

  • ¾ lb. sliced rhubarb
  • 1 cup sugar
  • 3 tbsp. butter
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla
  • ¼ tsp. salt
  1. Combine topping ingredients in a non-stick skillet over low heat.
  2. Cook, stirring occasionally, until sugar is melted, rhubarb is tender and slightly caramelized, and liquid is thickened, 12-15 minutes.
  3. Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; spread fruit evenly into pan.

    * Make sure to simmer long enough for liquid to thicken if using frozen rhubarb.

Cake  

  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1 tablespoon cornmeal (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ¾ cup granulated sugar (5 ¼ ounces)
  • ¼ cup packed light brown sugar (1 ¾ ounces)
  • 2 large eggs
  • 6 tablespoons (¾ stick) unsalted butter, melted and cooled slightly
  • ½ cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 350, lowest position rack.
  2. Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside.
  3. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds.
  4. Slowly whisk in butter until combined.
  5. Add sour cream and vanilla; whisk until combined.
  6. Add flour mixture and whisk until just combined.
  7. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  8. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.

One Giant Egg Tart

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  • 1 pre-made pie shell
  • 4 eggs
  • ¼ c. evaporated milk
  • ½ tsp. vanilla
  • ½ c. sugar
  • 1.5 c. water
  1. Boil water and sugar. Let cool completely.
  2. Preheat oven to 425*F.
  3. Press pie shell in pie or tart tin.
  4. Beat eggs in bowl. Add evaporated milk & vanilla, beat more. Add sugar water, beat more.
  5. Pour filling into tart shell. Bake 25 minutes until mixture is set (check with toothpick).

Light Chocolate Chip Cookie

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, melted and cooled (or browned butter)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup packed light brown sugar (or dark brown sugar)
  • ½ cup semi-sweet or white chocolate chips
  • ¼-½ cup chopped, toasted walnuts
Instructions
  1. Melt butter and set aside to cool.
  2. Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
  3. Whisk the flour, baking soda and salt together in a medium bowl; set aside.
  4. In a large bowl, whisk the melted butter, egg and vanilla together.
  5. Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
  6. Stir in the flour mixture, walnuts and chocolate chips until thoroughly combined.
  7. Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 ½ inches apart.
  8. Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
  9. Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.