I got an ice cream maker for Christmas this year. It’s the attachment for my KitchenAid, so I love that it’s not really a whole other appliance to store. I just throw the bowl in my chest freezer to keep it cold, and the couple other pieces up with the rest of my KA stuff.
But I had only made ice cream once! What is my problem? And that time it was a simple coconut milk ice cream for when we had David off dairy. That one turned out hard as a rock in the freezer, although the kids still loved it! But I was unsure of how to proceed with a more “normal” ice cream.
Use a vegetable peeler to peel big strips of zest from two lemons; set aside. Juice the lemons to get 1/2 cup of juice. Place juice and 2 T sugar in a small saucepan over medium heat. Heat and stir until sugar dissolves. Pour into a measuring cup and place in the refrigerator to cool.
Ice Cream Base
To prepare, measure out the two cups of milk. Then, measure cornstarch into a small bowl. Add 2 Tablespoons of the milk and whisk to make a slurry. Set aside. In another small bowl, whisk salt into cream cheese and set aside. Fill a large bowl with ice and water.
In a large saucepan over medium-high heat, combine remaining milk, heavy cream, sugar, corn syrup, and the zest from the lemons. Bring to a bubble and let boil 4 minutes, stirring occasionally as needed. Remove from heat; add cornstarch slurry to the pot and whisk. Return to heat and let cook until it thickens somewhat, about 1 minute.
Remove from heat; whisk in cream cheese mixture. Pour ice cream base into a gallon-size freezer bag and seal; then place the bag in the ice water, submerging. Let sit for about 30 minutes, until the mixture is cool.
To make the ice cream
Set up your maker per instructions. Remove zest strips from the ice cream base, then add base to the maker. Start it up, then drizzle in the lemon syrup. Let churn until ice cream is the consistency of soft serve. Remove to a container with an airtight lid, pressing parchment paper onto the top of the ice cream before sealing with lid. Freeze for 2-4 hours before eating.
When winter comes, I get kind of sad about food. There just isn’t the abundance of bright vegetables and fresh berries available that are there in the summer and into the fall.
What is available, though, is fresh citrus. Oranges are less expensive; you can get three lemons for a dollar. I am a little citrus-crazy, because it just makes everything taste so good. And like sunshine! So here are some of my favorite citrus-y recipes (with a mango one thrown in, because it feels sunshine-y to me, too) to help bring some light into your winter. Enjoy!
Welcome to this month’s installment of the Secret Recipe Club! It’s always one of my favorite posts of the month. I love perusing a new blog and scouring their recipe index.
This month my assigned blog was Fit Mama Real Food. While I’m not so good at the fitness part of her title (I try!), I definitely subscribe to a real-food philosophy as much as I can with three wee ones, so I really enjoyed reading through some of Heather’s posts. Heather is has two toddlers and another baby on the way – they will all be less than 4 years apart! Well … mine are not QUITE that close together but almost. So Heather, you are in for a wild ride, but it’s super fun. I like having my kids close together in age (even if maybe it wasn’t exactly on purpose with #3). They have a great time together and play so well. My best wishes to you!
I made a few changes just to use what I had in the house already since I’m trying to not waste food I have around! I just omitted the berries, although I bet they would be incredibly delicious and add some moisture, too! I did add in lemon extract, because I had just picked some up at ALDI and I wanted them to have a big lemon punch. I also doubled the recipe, because making six donuts when there are five people in your family is never a good idea. The recipe said it would make 6, but doubled I made 18, so maybe my donut pan is just smaller? I have a Wilton one. Oh, and I didn’t have any actual lemons, so no lemon zest. We added some yellow sugar to the tops instead for decoration.
Anyway, these donuts were delicious. I don’t think my husband even guessed they are gluten-free! The grain mixture does replicate a cake donut very well, and I love that my kids are getting the nutrition of coconut flour and oats in their donuts! They were a big hit all-around. I’ll have to make Heather’s Carrot Cake Donuts next!
No one will know these donuts are gluten-free! The flour blend makes a delicious cake-type donut that is still moist and tasty. Adapted from Fit Mama Real Food.
1 c. oat flour (grind oats in blender or food processor)
1 c. brown rice flour
6 T coconut flour
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
6 T unsweetened applesauce
3/4 c. milk
6 T grapeseed or other unflavored oil
2 tsp. vanilla
1/4 c. lemon juice
1 tsp. lemon extract
6 T powdered sugar
2 T lemon juice
2 T milk
lemon zest, yellow sugar, or other topping (optional)
Preheat oven to 350F and grease donut pan well.
In a large mixing bowl, whisk together oat flour, brown rice flour, coconut flour, sugar, salt, and baking powder. In another bowl or large measuring cup, whisk together eggs, applesauce, milk, oil, and vanilla.
Pour wet ingredients into dry and mix until just incorporated. Stir in lemon juice and lemon extract.
Fill donut cavities three-fourths full, then bake 14-16 minutes, until set and a toothpick comes out mostly clean. (Do not overbake. Tops should spring back when touched.)
Let donuts cool in the pan 5 minutes before removing them to a cooling rack.
To make the glaze, whisk together powdered sugar, lemon juice, and milk. If you want a thicker icing, add more powdered sugar. Dip one side of the donuts in the glaze, then sprinkle with any desired toppings.
It’s another beautiful month of the Secret Recipe Club, y’all! You know what? I have been participating in the club for over four years now, with only a couple months off here and there. And it’s truly still enjoyable for me. I love getting to peruse new-to-me foodie blogs.
I think people probably get confused when they’re assigned my blog, since I’m not a *real* food blog. But I am glad they allow me to participate, and it makes sure I cook something new at least once a month!
This month I was assigned to A Spoonful of Thyme. Kathy has been blogging since 2009 about good food, memories, her children, and more. I really enjoyed perusing her gigantic recipe index, and finally got so overwhelmed that I let my husband pick the recipe for this month. He really liked the look of the Southwestern Stuffed Peppers, but determined that our kids wouldn’t touch them, sadly. (Stinkers.) So instead he decided on Lemon Chicken, Asian-Style.
I would never order this in a Chinese restaurant, even though I’ve seen it on the menu, because it doesn’t seem authentically Chinese to me. I didn’t see much fried when I was in China in 2002. But maybe I’m wrong? Either way, whatever the inspiration is, the sauce is nice and tangy and I enjoyed this dish!
I modified to shallow-fry the chicken, although I think deep-frying like Kathy did gives it a better crust. I just don’t have a lot of deep frying skills and I try not to use the typical frying oils (like vegetable or canola). I shallow-fried the chicken in a combo of palm shortening and grapeseed oil, but you can do what you want!
We all thoroughly enjoyed this chicken and sauce over jasmine rice and accompanied by roasted broccoli, which I jazzed up by drizzling the florets with sesame oil as well as olive, adding to the Asian flair. Sesame seeds sprinkled on it all would be good, too!
Heat oil in a large skillet over medium to medium-high heat. It is ready to go when you put the end of a wooden spoon in it and bubbles form around the spoon. (Or 375-400 degrees.)
Whisk together flour, cornstarch, baking powder, salt, and pepper. In a measuring cup, beat egg, then stir in club soda. Add enough club soda mixture that the batter is a little more runny than pancake batter. For me this took about 1 1/3 cups.
Dip chicken cutlets in the batter, letting extra drip off. Deep-fry, or shallow-fry about 5 minutes on each side, until browned and cooked through. Place a cooling rack on a jelly-roll pan, and put cooked cutlets on the rack in a 300F oven to warm while you finish cooking the chicken and sauce.
For the sauce, bring all ingredients except cornstarch to a boil in a small saucepan. Reduce by half (to about 1 cup of liquid). Add cornstarch slurry to boiling liquid and cook a few more minutes, until thickened.
To serve, drizzle sauce over chicken pieces. Sprinkle with chopped scallions if desired.
So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.
The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.
It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.
I hate buying something for one recipe and having a lot left over. I recently bought some ricotta cheese to make these turkey burgers, but they only need 1/2 a cup. Ricotta is not something I use often, but it only comes in 2-cup containers. And thus, there was 1 1/2 cups of ricotta taking up room in my refrigerator.
Good-bye to the days of ingredient searches on AllRecipes; instead, I typed “blueberry ricotta” into Pinterest and decided to see what popped up.
I found this Blueberry Lime Ricotta Cake from Eat Good 4 Life. Doing my normal recipe dance, I swapped out lime for lemon since I didn’t have any limes and I love the taste of blueberry and lemon together. I also decided to make it into muffins so we could take them to friends.
Because the batter is so moist and the blueberries pop, you should probably use muffin papers to line your tins. Do as I say … not as I do.
about 1 c. fresh blueberries, tossed with 1 T flour
Mix together ricotta, sugar, eggs, milk, and lemon juice until well combined. Add in flour, baking powder, baking soda, and salt. Fold in blueberries.
Spoon batter into muffin tins lined with muffin papers. Bake at 350 for about 20 minutes, testing with a toothpick to determine if done. If your muffin tins are a little larger, you’ll probably need more time. Remove from tins and cool on a wire rack.
If you’re feeling especially decadent, I wouldn’t blame you if you topped them with some cream cheese frosting and called it a cupcake.