I only have one random food list today but I’ve been told the recipe parts are usually the most liked so lets get the list out of the way, so first off today for those of you foodies who are looking for a food related reason to travel here’s…
America's Best Ice Cream Cities
By Food & Wine
Ice cream parlors across America are offering incredible takes on the quintessential summer dessert. Here are some of the nation's best spots for cool, creamy blends — from an artisan's boundary-pushing flavor combinations to a New England dairy's simple, superb small batches.
Why: Jeni's Splendid Ice Creams
Jeni Britton Bauer creates some of the country's best ice creams, sorbets and frozen yogurts in imaginative flavors like wildberry lavender, Thai chili, and exceptional salty caramel.
Why: Mt. Desert Ice Cream
This already popular shop gained even more attention when President Obama and his family stopped by for cones at the Main Street location in July. (He ordered the coconut.) There's also a Jack Daniels flavor
This already popular shop gained even more attention when President Obama and his family stopped by for cones at the Main Street location in July. (He ordered the coconut.) There's also a Jack Daniels flavor
Why: Sweet Republic
This two-year-old shop prides itself on using exceptional ingredients, from local dairy to single-origin, fair-trade coffee beans for its espresso flavor.
Why: Toscanini's
In contention with Christina's for best local ice cream, this cult parlor wins for its burnt caramel flavor. The floor-to-ceiling windows are superb for people watching.
Why: Bubbie's Ice Cream
One fan of Keith Robbins' bite-size mochi (ice cream wrapped in a sweetened rice confection) is superchef Nobu Matsuhisa. A classic flavor is green tea.
Why: Pumphouse Creamery
Barb Zapzalka's exceptional ice cream is made with organic milk and cream from a small dairy farm in Wisconsin. Sample flavor: Sea salt and caramel with praline pecans.
Why: The Creole Creamery
Alongside fountain-shop classics like banana splits and sundaes, this local favorite features rotating ice creams in flavors like Creole Cream Cheese (made with a curdled cream cheese local to New Orleans).
Why: Bi-Rite Creamery
Almost everything at this excellent ice cream shop is made from scratch, including the marshmallows for the Rocky Road.
Why: Ici Ice Cream
Mary Canales, a former pastry chef at Berkeley's illustrious Chez Panisse, is now famous in her own right for phenomenal ice creams in flavors like brandied cherry and rose. Plus, cones are made in-house.
Why: Sweet Action Ice Cream
The constantly changing, inspired flavors at this 100 percent wind-powered ice cream shop include Oatmeal Stout, Strawberry Balsamic, and Baklava.
Why: Woodside Farm Creamery
The ice cream at this 1796 farm is made with super creamy milk from resident Jersey cows. The signature Peanut Butter & Jelly flavor is especially rich.
How to Make Pound Cake
In his American Classics series, cooking guru Scott Peacock offers the inside scoop on making a velvety and deliciously dense perfect pound cake.
American Classics: Pound Cake
The perfect pound cake takes focus and a watchful eye, which garner a tender, fine-crumbed dessert with a velvety texture. See the following slides for chef Scott Peacock's classic recipe and step-by-step instructions making the ultimate pound cake.
Go for Cold
Starting with cold butter and cream cheese prevents these important ingredients from becoming too warm during the mixing. "Beat just until the butter begins to soften, appears shiny, and is malleable," says Scott.
Measure with Care
"Diligent, precise measuring is important for keeping the balance of ingredients," says Scott. "Evenly scoop, and level with a straight edge." Taking the time to measure with care sets you on the right track to a perfect cake.
Proper Creaming is Critical
"Creaming, the process of blending the butter and sugar together to incorporate air, is the most fundamental step in pound-cake making," says Scott. "This process is key to the cake's volume -- it is the leavening."Midway through the creaming step, it is very important to scrape the mixture down."
One Egg at a Time
Break each egg into a cup first, then add to the mixing bowl one at a time. Mix only until just blended. "It's critical not to overbeat when adding the eggs," says Scott.
Stay Focused
To make sure that you don't overbeat the eggs, Scott suggests staying focused. "Only mix about 20 to 30 seconds after each egg," he says. "The vanilla goes in with the last egg."
The Perfect Batter
The ideal pound cake gets its volume from diligent and patient mixing. "Light, pale, and ribbony -- this is what the batter should look like once all the eggs are blended," says Scott.
Cake Flour and Sifting -- A Duo for Success
Taking the extra step to sift the cake flour is highly recommended. "Cake flour is a soft-wheat flour that has a fine silky texture. It makes the pound cake lighter and helps provide a more delicate crumb," says Scott.
Control the Flow
To gradually add flour, control the flow with a simple kitchen staple. "A loosely folded sheet of waxed paper is an easy and efficient way to add the flour in a slow and continuous fashion," says Scott. "This trick also keeps the flour from scattering as it's added to the mixer."
Finish by Folding
Carefully fold the batter with a spatula for a finishing touch. "Incorporating the last bit of flour by hand, with quick and gentle turns with a rubber spatula, helps prevent overworking or deflating the carefully mixed batter," says Scott.
Generosity Counts
Properly preparing your cake pan is another important step to a perfect pound cake. "Generously butter the pan with softened butter then dust lightly with four," says Scott. "Rap it on the edge of the sink to dislodge any excess flour."
Easy Does It
The last step before baking can help ensure all your efforts for a dense, delicious cake are preserved. "Avoid losing volume by gently turning the batter into the pans," says Scott. "Once full, drop the pan on the counter to dislodge any stubborn air pockets that can cause tunneling. Place in the middle of a cold oven set at 300 degrees. Don't open the oven door while baking, it can cause the cakes to fall."
No Two Pound Cakes Are Alike
After cooling, enjoy your pound cake that has a personality all its own. "Slight variations can be expected -- splits and cracks are part of its charm," says Scott.
And of course what good would all of these helpful tips be if I didn’t include a recipe for pound cake. The was supposed to be a recipe on the site I went to but unfortunately something went wrong when I copied and pasted it so this is a recipe from my own collection of recipes.
Basic Pound Cake
By:
"This is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after."
Prep Time:
30 Min
30 Min
Cook Time:
1 Hr
1 Hr
Ready In:
1 Hr 30 Min
1 Hr 30 Min
Servings: 24
Original Recipe Yield2 - 8x4 inch loaf pans
Ingredients
- 2 egg whites
- 1 egg yolk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 3/4 cup butter
- 1/2 cup white sugar
- 1/4 cup confectioners' sugar
- 1/4 cup brown sugar
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
2. In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Oh and this probably would have been more appropriate earlier in the summer when the final Harry Potter movie came out but I found a recipe for butterbeer, and here it is.
Harry Potter's Butterbeer
Put the mug in "muggle"! Yes, you can make this wildly popular drink at home. Butterbeer is a simple choice for book/movie clubs and Halloween! Photo: Flickr user Tibbygirl
Ingredients
· 1 cup light or dark brown sugar
· 2 tablespoons water
· 6 tablespoons butter
· 1/2 teaspoon salt
· 1/2 teaspoon cider vinegar
· 3/4 cup heavy cream, divided
· 1/2 teaspoon rum extract
· 4 12 ounce bottles cream soda
Directions
1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 of the heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each
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