My biggest gripe about the rising trend in alternative "milk" beverages are all the fillers that are in an 8 oz glass of it. Take a look at the fillers in these almond milk brands:
Silk: Natural Flavor, Locust Bean Gum, Sunflower Lecithin, Gellan Gum. Calcium Carbonate, Vitamin E Acetate, Zinc Gluconate, Vitamin A Palmitate, Riboflavin (B2), Vitamin B12, Vitamin D2
What the hell is "natural flavor" as its own ingredient??
Blue Diamond: Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Potassium Citrate, Carrageenan, Sunflower Lecithin, Vitamin A Palmitate, Vitamin D2, D-Alpha-Tocopherol (Natural Vitamin E)
So Delicious: Dried Cane Syrup, Pea Protein, Rice Protein, Calcium Phosphate, Magnesium Phosphate, Carrageenan, Natural Flavor, Locust Bean Gum, Kosher Sea Salt, Vitamin A Palmitate, Vitamin D-2, L-Selenomethionine (Selenium), Zinc Oxide, Folic Acid, Vitamin B-12
Protein powder?? WTF!
Pacific Almond: Dried Cane Syrup, Potassium Citrate, Sea Salt, Carrageenan, Riboflavin (B2), Vitamin A Palmitate, Vitamin D2
Trader Joe's: Tricalcium Phosphate, Sea Salt, Gellan Gum, Dipotassium Phosphate, Xanthan Gum, Natural Flavors, Sunflower Lecithin, Vitamin A Palmitate, Vitamin D2, Dl-Alpha Tocopherol Acetate (Vitamin E)
Hands down, if you can handle cow's milk, it is the only way to go for ice cream, milk shakes, pudding, cheese, etc. When you look at the packing for organic milk, it has one ingredient: organic milk. No fillers, nada. Just juice squeezed out of cow udders. Anyhow, I think I'm going to post a homemade almond milk recipe now.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Rice Milk Tapioca Pudding
You don't realize how hard it is to find a pudding recipe made with rice milk until you try searching for it. The majority of hits on a web search comes up with rice pudding, which is something I definitely did not want to make. The heavy vanilla and butter taste came through in this recipe which beats the artificial colors and flavors out of box pudding any day.
If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.
Ingredients
2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt
Directions
1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.
2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.
3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.
4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract.
5. Let cool. Enjoy warm or chill in individual serving bowls.
If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.
Ingredients
2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt
Directions
1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.
2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.
3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.
4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract.
5. Let cool. Enjoy warm or chill in individual serving bowls.
Lemon Pound Cake
...with six egg yolks. Yeah, so we had all these leftover egg yolks from that brown butter hazelnut cake (which, according to Smitten Kitchen's recipe takes six egg whites if using large eggs) from two weeks ago that I thought I'd toss into this recipe. This cake recipe ordinarily takes just four egg yolks, but I wasn't about to do fancy math with the dry ingredients to accommodate two more egg yolks. I'll soon find out in about an hour if the cake came out okay.
Ingredients
1 c. organic granulated sugar
1 stick unsalted butter, cut into chunks
1 1/4 c. unbleached all purpose flour, minus 2 tbsp flour
6 egg yolks
1/3 c. half and half (or whole milk)
1 1/2 tsp baking powder
1 tsp fresh lemon juice
1/2 tsp vanilla extract
1 tsp lemon extract
zest of one lemon
pinch of kosher salt
Directions
Preheat oven to 350 degrees F.
1. In a stand mixer: cream butter and sugar together. Add vanilla and lemon extracts. Add lemon juice and lemon zest. Add egg yolks. Beat until pale and fluffy.
2. In a separate bowl, whisk together flour, baking powder and salt.
3. While the stand mixer is running (on low), alternate while adding half-and-half and flour. Beat until well combined.
4. Butter a loaf pan and fill with cake mixture. Bake for 50 minutes or until edges of the cake are lightly browned and start to pull away from the sides of the pan.
Let cool on a rack before removing from loaf pan.
Ingredients
1 c. organic granulated sugar
1 stick unsalted butter, cut into chunks
1 1/4 c. unbleached all purpose flour, minus 2 tbsp flour
6 egg yolks
1/3 c. half and half (or whole milk)
1 1/2 tsp baking powder
1 tsp fresh lemon juice
1/2 tsp vanilla extract
1 tsp lemon extract
zest of one lemon
pinch of kosher salt
Directions
Preheat oven to 350 degrees F.
1. In a stand mixer: cream butter and sugar together. Add vanilla and lemon extracts. Add lemon juice and lemon zest. Add egg yolks. Beat until pale and fluffy.
2. In a separate bowl, whisk together flour, baking powder and salt.
3. While the stand mixer is running (on low), alternate while adding half-and-half and flour. Beat until well combined.
4. Butter a loaf pan and fill with cake mixture. Bake for 50 minutes or until edges of the cake are lightly browned and start to pull away from the sides of the pan.
Let cool on a rack before removing from loaf pan.
Homemade Vanilla Ice Cream
It was debatable between Martha Stewart's or Alton Brown's recipe for this, about which method to use. Frankly, while the number of eggs I would have to sacrifice for a quart of delicious ice cream would be about the same, Alton Brown's would have had me hatch open a jar of peach preserves for two tablespoons of the stuff. The closest to preserves (not jam) that I have is peach marmalade which I picked up from Portland Nursery's apple tasting event last fall. While I am tempted to make the AB version, it wouldn't couple well with other uses of ice cream such as in rootbeer floats or ice cream sandwiches. And, the way June is looking at the moment (very cold and wet), it doesn't look like there'll be locally grown peaches at the farmer's markets any time soon.
Since I wasn't about to sacrifice two beans for this, I used one vanilla bean plus one tablespoon of vanilla extract. Also, refrigerating the "custard" overnight didn't seem to make the ice cream churn any faster in the ice cream maker. Leftover egg whites freeze really well and can be used later in other recipes.
Don't toss the vanilla bean pod parts after you finish making the cream base. Wash the bean pod clean and set aside to air dry. When the pod is completely dry, immerse it into honey or sugar to make vanilla honey or vanilla sugar.
Ingredients
1 vanilla bean
2 c. whole milk, chilled
6 egg yolks
3/4 c. organic granulated sugar
2 c. heavy cream
1 tbsp vanilla extract
Directions
1. Pour milk and cream into a heavy-bottomed pot. Split the vanilla bean down the middle and use a knife blade to scrape out the tiny black seeds. Add the seeds and the pod to the milk/cream mixture. Bring to a boil then turn off heat and let the pod steep for 30 minutes.
2. In a large bowl, beat egg yolks and sugar until the yolks become thick and pale yellow.
3. Temper the egg mixture by gradually adding 1/4 cup of the hot cream and whisk to combine. Repeat until the cream mixture is thoroughly incorporated into the egg mixture. Whisking or beating with an electric mixer with a balloon whisk attachment.
4. Pour liquid back into the pot and heat until it thickens. When the liquid is able to coat the back of a spoon, turn off the heat and let cool on the stove.
5. Using a fine mesh sieve, pour the cream mixture into a container large enough to accommodate it all. Cover and let chill in the refrigerator until the liquid temperature is 40 degrees F, or chill overnight.
6. Freeze in an ice cream maker according to the manufacturer's instructions.
Since I wasn't about to sacrifice two beans for this, I used one vanilla bean plus one tablespoon of vanilla extract. Also, refrigerating the "custard" overnight didn't seem to make the ice cream churn any faster in the ice cream maker. Leftover egg whites freeze really well and can be used later in other recipes.
Don't toss the vanilla bean pod parts after you finish making the cream base. Wash the bean pod clean and set aside to air dry. When the pod is completely dry, immerse it into honey or sugar to make vanilla honey or vanilla sugar.
Ingredients
1 vanilla bean
2 c. whole milk, chilled
6 egg yolks
3/4 c. organic granulated sugar
2 c. heavy cream
1 tbsp vanilla extract
Directions
1. Pour milk and cream into a heavy-bottomed pot. Split the vanilla bean down the middle and use a knife blade to scrape out the tiny black seeds. Add the seeds and the pod to the milk/cream mixture. Bring to a boil then turn off heat and let the pod steep for 30 minutes.
2. In a large bowl, beat egg yolks and sugar until the yolks become thick and pale yellow.
3. Temper the egg mixture by gradually adding 1/4 cup of the hot cream and whisk to combine. Repeat until the cream mixture is thoroughly incorporated into the egg mixture. Whisking or beating with an electric mixer with a balloon whisk attachment.
4. Pour liquid back into the pot and heat until it thickens. When the liquid is able to coat the back of a spoon, turn off the heat and let cool on the stove.
5. Using a fine mesh sieve, pour the cream mixture into a container large enough to accommodate it all. Cover and let chill in the refrigerator until the liquid temperature is 40 degrees F, or chill overnight.
6. Freeze in an ice cream maker according to the manufacturer's instructions.
Panna Cotta with Vanilla and Honey
Since the first version didn't quite come out as expected, I am attempting this recipe again with the hopes of creating a more delicate texture to a dessert that is supposed to not make you pass out after dinner from caloric overload. If you are going to pair a wine with this, I suggest a sweet dessert wine like moscato, port, or a dry Riesling. This particular ingredient ratio comes from Martha Stewart's recipe site. I figure, if she can cater this, it is probably a good one to make.
I buy my raw honey locally, either from the farmer's market or directly from a farm. Prices here range from $10-15/quart, the latter pricing is typically during peak summer season at the farmer's market.
If you're still looking to count calories with this one, you may be able to shave off a few by using low fat yogurt instead of whole milk yogurt. I don't recommend mucking up this recipe using fat-free yogurt.
Ingredients
2 c. organic heavy cream
2 tbsp unbleached, organic granulated sugar
1 tbsp raw honey
1 vanilla bean
1 envelope unflavored gelatin (1/4 oz; 1 tbsp) + 1/2 c. water
1 c. plain organic whole milk yogurt
pinch of sea salt
1/4 c. raw honey, warmed
Directions
1. In a medium saucepan, add cream, sugar, 1 tbsp honey, and a vanilla bean (split lengthwise with its seeds scraped out and added to the cream as well as the pod). Boil until sugar is dissolved. Remove from heat and cover with a lid. Let the vanilla bean infuse the cream for about 10 minutes.
2. In a small bowl, add unflavored gelatin powder to half a cup of water. Let gelatin soften for a few minutes.
3. In a large bowl, whisk together yogurt and salt.
4. Bring cream to a boil and remove from heat. Stir in gelatin. Use a strainer when pouring the cream into the yogurt to remove the vanilla bean fragments. Mix until well combined.
5. Pour combined liquid into ramekins, depending on whatever sizes you have on hand. This batch made it evenly into eight 4oz ramekins. Chill for 2 hours, up to 2 days.
6. Warm 1/4 c. raw honey in a heat-proof bowl in the oven on its lowest setting for 15 minutes. In my oven this heat setting is 170 degrees F. This will allow you to pour the honey easily on and around the plated panna cotta.
7. To serve: unmold each panna cotta by running a straight paring knife around the inner edge of the ramekin. Set the ramekin in a bowl of boiling hot water for a few seconds, then invert the ramekin onto a serving plate. Hold these two together, firmly shake to release the panna cotta. Drizzle with honey before eating.
I buy my raw honey locally, either from the farmer's market or directly from a farm. Prices here range from $10-15/quart, the latter pricing is typically during peak summer season at the farmer's market.
If you're still looking to count calories with this one, you may be able to shave off a few by using low fat yogurt instead of whole milk yogurt. I don't recommend mucking up this recipe using fat-free yogurt.
Ingredients
2 c. organic heavy cream
2 tbsp unbleached, organic granulated sugar
1 tbsp raw honey
1 vanilla bean
1 envelope unflavored gelatin (1/4 oz; 1 tbsp) + 1/2 c. water
1 c. plain organic whole milk yogurt
pinch of sea salt
1/4 c. raw honey, warmed
Directions
1. In a medium saucepan, add cream, sugar, 1 tbsp honey, and a vanilla bean (split lengthwise with its seeds scraped out and added to the cream as well as the pod). Boil until sugar is dissolved. Remove from heat and cover with a lid. Let the vanilla bean infuse the cream for about 10 minutes.
2. In a small bowl, add unflavored gelatin powder to half a cup of water. Let gelatin soften for a few minutes.
3. In a large bowl, whisk together yogurt and salt.
4. Bring cream to a boil and remove from heat. Stir in gelatin. Use a strainer when pouring the cream into the yogurt to remove the vanilla bean fragments. Mix until well combined.
5. Pour combined liquid into ramekins, depending on whatever sizes you have on hand. This batch made it evenly into eight 4oz ramekins. Chill for 2 hours, up to 2 days.
6. Warm 1/4 c. raw honey in a heat-proof bowl in the oven on its lowest setting for 15 minutes. In my oven this heat setting is 170 degrees F. This will allow you to pour the honey easily on and around the plated panna cotta.
7. To serve: unmold each panna cotta by running a straight paring knife around the inner edge of the ramekin. Set the ramekin in a bowl of boiling hot water for a few seconds, then invert the ramekin onto a serving plate. Hold these two together, firmly shake to release the panna cotta. Drizzle with honey before eating.
Float me
The original recipe comes from Alton Brown. I didn't have peach preserves so I might just have to make another batch to see what it tastes like. I'd imagine it'd be slightly sweeter. Last weekend it was pretty warm. I think southern California pretty much skipped spring and hopped along into early summer. I thought I'd make a rootbeer float, except I didn't have any ice cream.. ooh, but I did have the ingredients (half and half, heavy cream, sugar, vanilla bean) and an ice cream maker.
It's a rather easy recipe:
2 cups half and half
1 cup heavy cream
1 cup sugar, minus 2 tbsp
1 vanilla bean, halved with seeds scooped out
In a heavy bottomed saucepan, combine all ingredients and cook to simmer (do not boil).
I don't have a cooking thermometer to tell me when the mixture has reached 170 degrees F, so another way to tell that it's done cooking is to see if it coats the back of a spoon like a thick creamed soup. When it does, turn the heat off.
Strain it into a container and refrigerate for at least 10-12 hours. Alton says that the mixture won't set in an ice cream maker, and that part is pretty much true. There aren't any coagulants like cornstarch in the mixture to help it set or thicken. Anyhow.
Once the ice cream gets to the soft serve stage, scoop it all out to a clean container that can hold 1 qt of liquid and freeze it until firm. It seems like a rather long process just to make a rootbeer float, but it's well worth it and very tasty. I'm not sure I would have liked the peach preserves flavor in my rootbeer float.
Hehe. That's an experiment for another day.
It's a rather easy recipe:
2 cups half and half
1 cup heavy cream
1 cup sugar, minus 2 tbsp
1 vanilla bean, halved with seeds scooped out
In a heavy bottomed saucepan, combine all ingredients and cook to simmer (do not boil).
I don't have a cooking thermometer to tell me when the mixture has reached 170 degrees F, so another way to tell that it's done cooking is to see if it coats the back of a spoon like a thick creamed soup. When it does, turn the heat off.
Strain it into a container and refrigerate for at least 10-12 hours. Alton says that the mixture won't set in an ice cream maker, and that part is pretty much true. There aren't any coagulants like cornstarch in the mixture to help it set or thicken. Anyhow.
Once the ice cream gets to the soft serve stage, scoop it all out to a clean container that can hold 1 qt of liquid and freeze it until firm. It seems like a rather long process just to make a rootbeer float, but it's well worth it and very tasty. I'm not sure I would have liked the peach preserves flavor in my rootbeer float.
Hehe. That's an experiment for another day.
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