Trout recipe

ROASTED TROUT WITH LIME-DILL BUTTER AND ROASTED POTATOES

Ingredients

• 2 (12-ounce) boned rainbow trout, with head and tail

• 1 lime, very thinly sliced

• 1 bunch fresh dill, divided

• Salt and pepper

• 1 pound small red potatoes

• 4 tablespoons butter, divided

• 4 cloves garlic, sliced

• Juice of 1 lime

• 1 tablespoon water

Instructions

Preheat oven to 500 degrees.

Line the belly cavity of each trout with lime slices and a few sprigs of dill; set the remaining dill aside. Arrange the lime and dill so they will not fall out of the cavities. Season the outside of the fish with salt and pepper, and reserve.

If the potatoes are larger than a golf ball, cut them into wedges. Place them in a medium pot with enough cold water to barely cover them. Add 1 tablespoon salt and bring to a boil. Immediately drain and allow the potatoes to air dry for a few minutes.

Melt 2 tablespoons of the butter with the garlic in a large ovenproof sauté pan over high heat. As the garlic begins to brown, add the potatoes and toss to coat with the butter. Allow the potatoes to sear in the pan until they begin to brown on one side.

Shake the pan to arrange the potatoes in a single layer — this will be the bed for the trout. Lay the stuffed trout on top of the potatoes and transfer to the oven. Roast until the trout is cooked through, about 12 minutes; check for doneness by gently lifting the belly flap to reveal the meat. If it is an even color all the way through, it is done.

For the lime butter, chop the remaining dill. Combine the lime juice and water in a small saucepan and bring to a boil. Remove from the heat and add the remaining 2 tablespoons butter, swirling the pan until it is all melted into the sauce. Season with salt and add the dill. Serve the butter on the side. Remove lime slices from fish before eating.

Makes two servings.

— Recipe from “For Cod and Country,” by Barton Seaver

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Rhubarb recipes

SKILLET CHICKEN WITH RHUBARB

Don’t let the greenish tint of this savory chicken dish dissuade you from trying it — it is so, so good. Good enough, in fact, to serve to company.

INGREDIENTS

• 5 1/2-pound whole chicken, cut into 8 pieces

• 1 tablespoon plus 1/2 teaspoon kosher salt, more as needed

• 1 teaspoon black pepper, more as needed

• 5 sprigs thyme, preferably lemon thyme

• 2 tablespoons extra-virgin olive oil

• 1 bunch spring onions or scallions, white and light-green stalks thinly sliced (slice and reserve greens for garnish)

• 2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced

• 1/2 cup dry white wine

• 3/4 pound fresh rhubarb, cut into 1/2-inch dice (3 cups)

• 1 tablespoon honey, or to taste

• 2 tablespoons unsalted butter, cut into pieces

INSTRUCTIONS

Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.

Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.

Reduce heat to medium. Stir in onion (white and light-green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.

Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.

Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Serves 4.

— Melissa Clark, New York Times

 

RHUBARB-GLAZED SHRIMP

“Don’t stop with shrimp” in this recipe, advise the editors of Sunset. “This sweet-and-sour barbecue sauce promises to be a summer staple, since it’s great on grilled pork chops and chicken, too.”

INGREDIENTS

• 1/2 cup chopped rhubarb (preferably red rather than green)

• 1 tablespoon chopped fresh ginger

• 1 tablespoon chopped garlic

• 1 tablespoon hoisin sauce

• 1/4 cup sugar

• 1 teaspoon reduced-sodium soy sauce

• 1 pound peeled and deveined medium shrimp (36 to 42 per pound)

• 1 green onion, thinly sliced diagonally

INSTRUCTIONS 

Heat a grill to high (450 to 550 degrees). In a medium saucepan over medium heat, cook rhubarb, ginger, garlic, hoisin, sugar, and 1/4 cup water. When rhubarb starts to break apart, about 3 minutes, whisk in soy sauce and transfer half the glaze to a small bowl.

Thread shrimp onto 4 metal skewers. Brush both sides of shrimp with glaze from pan. Grill shrimp, turning and basting generously as you go, until they’re opaque and grill marks appear, about 8 minutes total.

Transfer to a serving plate and brush with glaze from bowl. Sprinkle with onion. Serve with remaining glaze from bowl on the side.

Serves 6.

— Sunset magazine

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Mother’s Day dessert recipe

PISTACHIO-CHOCOLATE ICEBOX CAKE

Prep: 2 hours

Chill: 24 hours

Makes: 12 to 15 servings

Of the three elements in this recipe adapted from “Icebox Cakes,” make the pistachio paste and wafers first. Then 24 hours before serving, whip the cream and assemble the cake. If you want to sub a store-bought cookie, author Jessie Sheehan suggests a thin, crisp cookie such as Jules Destrooper Almond Thins.

Ingredients

• 2 1/4 cups flour

• 1/2 teaspoon salt

• 1 cup sugar

• 3/4 cup unsalted butter, at room temperature

• 1 1/2 teaspoons vanilla

• 1 teaspoon almond extract, or to taste

• 2 tablespoons whole milk

• 1 tablespoon light corn syrup

• 1 cup pistachio paste, see recipe

• 1/2 cup coarsely chopped toasted pistachios

• Pistachio-chocolate whipped cream, see recipe

Instructions

1. For the wafers, whisk together flour and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream sugar, butter and vanilla and almond extracts on medium-low speed until slightly fluffy, about 2 minutes. Do not overbeat. (You can also mix with electric beater or by hand.) Scrape sides of the bowl with a rubber spatula.

2. In a small bowl, whisk milk and corn syrup to combine. Add milk mixture to the butter-sugar mixture with mixer on medium-low speed; beat until just combined. Scrape sides of the bowl with a rubber spatula. Add pistachio paste; beat just until incorporated. Add flour mixture all at once. On low speed, beat until dough just begins to pull away from the bottom of the bowl and forms a cohesive mass. Scrape sides of the bowl to fully incorporate all ingredients.

3. Divide dough in half; place each half on a sheet of plastic wrap. Loosely wrap dough, forming each half into a log about 2 inches wide. Roll logs along the counter, still wrapped in plastic wrap, to shape into cylinders. Tighten plastic wrap around logs; freeze at least 2 hours or overnight. If dough is too soft to shape into logs, form into a disk (or loose log shape), wrap in plastic wrap, then freeze about 20 minutes or just until cold enough to shape into logs.

4. To bake, unwrap one log; cut into thin (about 1/8-inch) slices, rotating log as you cut to keep it from flattening. Place slices about 1-inch apart on a parchment-lined baking sheet; freeze at least 10 minutes. Repeat with second log. If you need more room for slices, arrange on additional sheets of parchment paper, then layer dough-covered papers on top of each other on a baking sheet in the freezer, switching them out as you bake each batch.

5. Position a rack in the center of the oven; heat to 350 degrees. Bake one baking sheet of frozen rounds until edges begin to brown, 10-12 minutes, rotating sheet halfway through baking. Using a stiff metal or plastic spatula, immediately press down lightly on each cookie to flatten it. Let wafers cool on the baking sheet, 2-3 minutes. Transfer to a wire rack to cool completely. Wafers should be very crispy when cooled. If not, return to the 350 degree oven 1 to 2 minutes longer. Repeat baking additional sheets of dough rounds.

6. While wafers cool, toast 1/2 cup shelled pistachios on a baking sheet in a 350 degree oven until they begin to brown and become fragrant, 10-15 minutes. Stir nuts midway through baking to ensure even toasting.

7. Store cooled wafers immediately in an airtight container. They will remain crispy at room temperature, tightly sealed, for about 24 hours. Freeze baked wafers in a resealable plastic bag up to 1 month; you need not defrost wafers before assembling cake. Makes about 60 wafers.

8. To assemble cake, line a 9-by-5-by-3-inch loaf pan with plastic wrap hanging slightly over sides. Spread a generous layer of pistachio-chocolate whipped cream on the bottom of the lined pan. Cover as much of the cream as possible with a layer of wafers; fill gaps with broken wafers. The goal is a solid layer of wafers. Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with whipped cream. Gently cover cake with plastic wrap. Refrigerate, 24 hours.

9. Peel plastic wrap from top of cake. Place a serving platter over the cake and invert cake onto the platter. Carefully remove pan and plastic-wrap; sprinkle cake with coarsely chopped toasted pistachios. Slice and serve.

Nutrition information per serving (for 15 servings): 440 calories, 34 g fat, 16 g saturated fat, 82 mg cholesterol, 32 g carbohydrates, 7 g protein, 79 mg sodium, 3 g fiber

PISTACHIO-CHOCOLATE WHIPPED CREAM

Makes: About 6 cups

Ingredients

• 3 cups whipping cream

• 1/2 cup pistachio paste, see recipe

• 1/3 cup each: confectioners’ sugar, Dutch-process cocoa powder

• 1/4 teaspoon almond extract, or to taste

• 1/8 teaspoon salt

Instructions

Pour cream into a chilled metal bowl; whip on medium speed until just thickened. Add pistachio paste, confectioners’ sugar, cocoa powder, almond extract and salt; whip on medium-high speed until cream holds stiff peaks that stand upright when whisk is raised; the stiffer the cream, the more support it will give wafers in your cake. Use immediately.

PISTACHIO PASTE

Instructions

Combine 2 cups shelled unsalted pistachios and 1/2 cup granulated sugar in a food processor; pulse until nuts are finely chopped, about 90 seconds. Do not overprocess, or nuts will get too buttery. Transfer processed pistachios to bowl of a stand mixer fitted with paddle attachment. Add 1/4 cup water and 2 tablespoons room-temperature butter; beat on medium speed just until a thick paste forms. (Alternatively, beat with electric beaters.) Paste will keep tightly covered in the refrigerator for up to 2 weeks. Makes: about 1 1/2 cups

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Passover recipes to share

APPLE-NUT HAROSET

Yield: 12 servings

Ingredients

• 4 Gala or McIntosh apples (2 pounds), peeled, cored, seeded and chopped

• 2/3 cup chopped almonds

• 3 tablespoons granulated sugar, or to taste

• 1/2 teaspoon cinnamon

• Grated zest of 1 lemon

• 4 tablespoons sweet wine (port is ideal)

Instructions

Combine all the ingredients, mixing together thoroughly. Add a little more wine as needed. Chill before serving.

Per serving: 83 calories; 3 g fat; no saturated fat; no cholesterol; 1 g protein; 13 g carbohydrate; 10 g sugar; 2 g fiber; 1 mg sodium; 21 mg calcium.

— Adapted from “Jewish Holiday Cookbook” by Joan Nathan

 

MOROCCAN-INSPIRED SPINACH

Yield: 6 to 8 servings

Ingredients

• 2 large bags spinach, washed and cut in small pieces

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• Salt

• Juice of 1 lemon

Instructions

Cook the spinach in salted water just until wilted. Drain and squeeze out as much water as possible; this is important. This entire step can be eliminated if you have a 14-inch skillet or larger.

In a skillet, sauté the garlic in the oil until golden. Add the spinach, cumin, paprika and salt to taste. Cook until wilted (if you skipped Step 1). Add the lemon juice.

Per serving: 79 calories; 7 g fat; 1 g saturated fat; no cholesterol; 2 g protein; 3 g carbohydrate; no sugar; 1 g fiber; 41 mg sodium; 54 mg calcium.

— Adapted from “Jewish Holiday Cookbook” by Joan Nathan

 

GREEK LEEK PATTIES

Yield: 12 servings

Ingredients

• 2 pounds leeks

• 2 large boiling potatoes (not russets), peeled

• 3 large eggs, beaten

• 3 tablespoons matzo meal

• 1/2 cup grated Romano or Parmesan cheese

• Salt and pepper

• Vegetable oil for frying

Instructions

Wash the leeks carefully, slicing them vertically to remove all of the grit. Dice the white base and the palest green part of the leaves. Parboil in salted water for 5 minutes. Drain.

Boil the potatoes until they are soft. Drain and cool. Using a potato masher or food processor, mash the potatoes. Add the leeks, blending them in well. Add the eggs, matzo meal, cheese and salt and pepper to taste. Form this mixture into 12 patties.

Pour oil 1/2-inch deep in a heavy frying pan. When the oil reaches 375 degrees, drop the patties into the oil, 2 or 3 per batch. Fry until golden brown on each side. Drain on paper towels.

Per serving: 119 calories; 4 g fat; 2 g saturated fat; 51 mg cholesterol; 5 g protein; 16 g carbohydrate; 2 g sugar; 2 g fiber; 87 mg sodium; 71 mg calcium.

— Adapted from “Jewish Holiday Cookbook,” by Joan Nathan

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How to feed a family of 4 for less than $7

LINGUINE WITH CLAM SAUCE

Yield: 4 servings

Ingredients

• 2 (6 1/2-ounce) cans chopped clams

• 2 tablespoons extra-virgin olive oil

• 1/4 cup finely chopped onions

• 2 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1/4 to 1/2 teaspoon crushed red pepper

• 1/2 cup dry white wine

• 1/4 cup finely chopped Italian flat-leaf parsley

• 1/4 cup coarsely grated Parmesan cheese

• 1 1/2 tablespoons butter

• 12 ounces (3/4 pound) dried linguine, cooked and kept warm

Instructions

Strain clams through a fine sieve, reserving juice.

In a medium saucepan, combine oil and onions over medium heat and sauté until the onions are translucent, about 3 to 5 minutes. Add garlic, oregano and 1/4 teaspoon of the crushed red pepper, and sauté for 2 minutes.

Pour in the wine and bring to a boil over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the reserved clam juice and boil until reduced by about one-third, about 3 to 5 minutes. Taste, and add more crushed red pepper if you want it spicier.

Reduce heat to low, stir in the clams and cook for 2 minutes. Remove the sauce from the heat and stir in the parsley and grated Parmesan. Stir in the butter until it melts. Pour over the cooked linguine, toss and serve.

- Adapted from a recipe by Marcella Hazan in “Classic Italian Cooking”

 

SPANISH OMELET

Yield: 4 servings

Ingredients

• 4 medium potatoes, peeled

• 1 medium yellow onion

• 1 green pepper, diced

• 6 eggs

• 2 tablespoons olive oil, divided

• Hot sauce (if desired)

Instructions

Cut the peeled potatoes in half lengthwise, then cut each half into crosswise slices about 1/8 inch thick (do not use a food processor). Chop the onions into 1/4-inch pieces.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the potatoes and cook, stirring occasionally (covering the pan with a lid will make this go quicker). After about 5 minutes, add the onions and green pepper and continue to cook, stirring occasionally, until the potatoes and peppers are tender, about 5 more minutes. Season heavily with salt; potatoes require a lot of salt. Remove from heat.

In a large mixing bowl, lightly beat eggs. Add the potato-onion mixture and stir until well-mixed.

Add the remaining 1 tablespoon of oil to a large skillet over medium heat and swirl to coat bottom of the pan. Add the egg-potato mixture and cook without stirring until the egg has set around the edges. Check, by lifting an edge, to see if the egg is beginning to brown on the bottom. When it starts to brown, place a large plate over the top of the pan, invert the pan and plate so that the omelet falls onto the plate, and then slide the omelet back into the pan, browned side up.

Cook until the egg is completely set, about 1 or 2 more minutes. Cut into wedges to serve. This goes especially well with hot sauce.

- Recipe by Daniel Neman

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John Anderson to Lodi Grape Festival

John Anderson, who’s marking his 37th year as an old-school country musician, performs Friday night on the main stage at the Lodi Grape Festival
Anderson, 59, originally from Opapka, Fla., is replacing Little Texas, a four-man country-rock band based in Nashville, Tenn., that had to cancel its scheduled appearance due to illness.
Since 1977, the deep-voiced Anderson — who performed at the San Joaquin County Fair in 1996 — has released 36 albums and 61 singles, six of them reaching No. 1.
Based in Nashville, he’s best known for recordings such as “Seminole Wind,” a platinum CD in 1992, and “I’ve Got a Feelin’ (Somebody’s Stealin’ ”), his 1977 debut single.
Brian Howe, 61, a blues-rock singer from Portsmouth, England, who replaced Paul Rodgers in Bad Company — a classic blues-rock band — performs two showsSaturday.
Fresno’s Jeremy Pearce, a monthly regular at Stockton’s Valley Brewing Company, does his full Elvis Presley tribute show with a four-piece band, memorabilia and a 1977 Cadillac El Dorado, Sunday night.

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Delicious, healthy desserts

FUDGY VEGAN BROWNIES (WITH BLACK BEANS)

Makes 12 brownies

Tested by Alison Sherwood

• 2 1/2 tablespoons flaxseed meal

• 6 tablespoons water

• 1 can (15 ounces) black beans, rinsed and drained

• 3 tablespoons coconut oil, melted

• 3/4 cup unsweetened cocoa powder

• 1/4 teaspoon sea salt

• 1 teaspoon vanilla extract

• Heaping 1/2 cup granulated sugar or raw sugar

• 1 1/2 teaspoons baking powder

Optional toppings: Chopped nuts, mini chocolate chips, coconut flakes, unsalted pumpkin seeds

Preheat oven to 350 degrees.

Lightly grease a standard-size muffin pan.

Pulse flaxseed meal and water in bowl of a food processor and let rest about 2 minutes.

Add remaining ingredients and blend about 3 minutes, scraping down sides as needed, until mixture is smooth. Batter should be slightly less thick than chocolate frosting; if it appears too thick, add a tablespoon of water and blend again.

Evenly distribute batter into the muffin tin and smooth the tops with a spoon or your finger. Sprinkle with your desired toppings.

Bake in preheated oven 20 to 26 minutes or until tops are dry and edges start to pull away from the sides.

Remove from oven and let cool 30 minutes before removing from pan. They will be tender, so remove gently with a fork. Store in an airtight container up to 3 days. Refrigerate to keep longer.

PEANUT BUTTER COOKIE DOUGH BITES (WITH CHICKPEAS)

Makes about 2 dozen cookies

Tested by Alison Sherwood

Ingredients

• 1 1/4 cups canned chickpeas, drained, rinsed and patted dry

• 2 teaspoons vanilla extract

• 1/2 cup plus 2 tablespoons natural peanut or almond butter, room temperature (see note)

• 1/4 cup honey or maple syrup

• 1 teaspoon baking powder

• 1/2 cup dark or semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine all ingredients except chocolate chips in a food processor and process until very smooth, scraping sides as needed. Stir in chocolate chips. Mixture will be very thick and sticky.

Form dough into 1-inch balls and place on an ungreased cookie sheet. Press down lightly on the balls so they become small mounds.

Bake in preheated oven 10 minutes. Remove from oven and cool on the cookie sheet 10 minutes. The dough balls will still be very soft and will not set like normal cookies. They’re best when served warm.

Note: Check the ingredients list and be sure to use nut butter that does not have added sugar. If it also does not have salt, add a pinch to the recipe.

CHOCOLATE TRUFFLES (WITH AVOCADO)

Makes about 20

Tested by Alison Sherwood

Ingredients

• 1 medium ripe avocado

• 10 ounces dark chocolate chips

• 1/4 cup cacao nibs

• 2 tablespoons unsweetened cocoa powder

Cut avocado and scoop out flesh. Use a fork, an electric hand mixer or a food processor to mash the avocado until there are no more chunks. Melt the chocolate chips by microwaving in 10- to 20-second intervals, stirring after each, until completely melted.

Scoop avocado mixture into the bowl with melted chocolate and mix until well-blended. Stir in cacao nibs, if desired. Refrigerate 1 hour.

Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with rest of mixture. Put cocoa powder in a shallow bowl and roll balls in the cocoa powder until they’re completely covered.

Store in an airtight container in refrigerator up to 3 days, but note that they taste best when served fresh or at room temperature.

CHOCOLATE ICE CREAM (WITH CHIA SEEDS)

Makes 2 to 4 servings

Tested by Alison Sherwood

• 1/4 cup chia seeds

• 1 2/3 cups milk (unsweetened almond, coconut or cow’s milk)

• 2 tablespoons unsweetened cocoa powder

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1 ounce unsweetened chocolate, melted

• 4 pitted Medjool dates or 8 pitted California dates

Stir all ingredients except for the dates together in a medium bowl until completely combined. Stir in dates then chill mixture overnight or at least four hours.

Pour the soaked mixture into a high-powered blender or food processor and blend until completely smooth. Mixture should be thick and creamy. Transfer mixture back to the bowl and chill until you’re ready to churn it.

Churn mixture in an ice cream maker according to manufacturer’s instructions. Serve immediately or transfer to a lidded container and freeze until firm enough to scoop.

Note: If left in the freezer too long it will freeze solid and be difficult to scoop without first thawing.

COCONUT WHIPPED CREAM (DAIRY-FREE)

Tested by Alison Sherwood

• 1 can (16 ounces) coconut milk (not light)

• 1 tablespoon powdered sugar

Chill the can of coconut milk in the refrigerator overnight or for several hours.

Remove can from fridge and do not shake. Flip can upside down and open immediately. The cream should be concentrated at the bottom; pour off the translucent liquid from the top and reserve, if desired, for another use (it works great in a smoothie).

Scoop the thick cream from bottom of can into a mixing bowl, add the powdered sugar and whip using an electric mixer with a whisk attachment until stiff peaks form.

ALMOST INSTANT CHOCOLATE PUDDING (WITH CHIA SEEDS)

Makes 2 servings

Tested by Alison Sherwood

• 1 1/2 cups unsweetened almond milk (divided)

• 1/4 cup chia seeds

• 5 pitted Medjool dates or 10 pitted California dates

• 2 to 3 1/2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon vanilla extract

• Pinch of fine-grain sea salt

Preparation

Pour 3/4 cup of the almond milk into an ice cube tray and freeze until solid.

To make the pudding, add the almond milk ice cubes, the remaining 3/4 cup almond milk and the rest of the ingredients to a high-power blender. Blend on the highest speed until smooth. Serve immediately or chill in the fridge, where it will thicken up even more.

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Peach Salsa

Use the fresh fruit from your garden to create this refreshing dish

Peach Salsa

Yields 1.5 cups

Ingredients

• 2 ripe peaches

• ½ small onion, diced fine

• 1 serrano or jalapeno chili, seeds and veins removed, diced fine

• juice of one lime

• salt

• 1-2 Tbl minced cilantro

• 1 small avocado, cut into medium dice (optional)

Instructions

Dip the peaches in boiling water for 10-15 seconds. Slip off the skins, cut the flesh away from the pits, and cut into medium dice.

Combine all ingredients, stir to combine. Adjust seasoning, adding lime juice and salt as desired.

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Stockton Beer Week kicks off today

Participating venues & businesses
These are the establishments participating in Stockton’s third Beer Week, today through Aug. 31.
Information: visitstockton.org
*The Abbey Trappist Pub
AVE on the Mile
Bagel Express
BJ’s Restaurant & Brewhouse
*Centrale Kitchen and Bar
David’s Pizza – Lincoln Center
Delta Bistro & Lounge
*Empresso Coffeehouse
French 25
*Lincoln Cellar
Macaronage Macarons
Midtown Creperie & Cafe
*Mile Wine Company
Valley Brewing Company
Waterloo Club
Whisky Barrel Tavern
* Serving Stockton Sessions, brewed especially for the event by Dust Bowl Brewing Co. of Turlock.
Businesses
Cal-Pine on the Ave.
Gluskin’s Photo
Green’s Nutrition
Haze Vapors
Home Thyme
Kharma Spa & Salon
Michelle’s Flower Cart
Moore’s Martial Arts and Yoga Dojo
Rae’s Rags & Riches Boutique
Southern Exposure
Sweet Shoppe

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Ice Cream Dreams

Sweet Cream Ice Cream

Prep: 50 minutes
Cook: 7-8 minutes
Chill: 30 minutes
Freeze: 4 hours
Makes: 1 quart, 8 servings
From “Jeni’s Splendid Ice Cream Desserts“ by Jeni Britton Bauer (Artisan, $23.95). Make sure to freeze the canister from your ice cream machine overnight. This base can be flavored with the variations below.

Ingredients
• 2 2/3 cups whole milk
• 1 tablespoon plus 2 teaspoons cornstarch
• 2 ounces (4tablespoons) cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 1/4 cup light corn syrup

Directions
Mix about 2 tablespoons milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan; heat to a boil over medium-high heat. Boil, 4 minutes. Remove from heat; gradually whisk in the cornstarch slurry. Heat the mixture back to a boil over medium-high heat; cook, stirring with a spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon zip-close freezer bag; submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Turn on the ice cream machine. Pour the ice cream base into the canister; spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface; seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Nutrition information per 1/2 cup serving: 340 calories, 22 g fat, 13 g saturated fat, 78 mg cholesterol, 34 g carbohydrates, 4 g protein, 126 mg sodium, 0 g fiber
Chocolate: Combine 1/2 cup unsweetened cocoa powder, 1/2 cup brewed coffee and 1/2 cup sugar in a small sacucepan; heat to a boil over medium heat, stirring to dissolve the sugar. Boil, 30 seconds. Remove from the heat; add 1 1/2 ounces bittersweet chocolate (55 to 70 percent cacao), finely chopped; let stand, 5 minutes. Stir until smooth. To make the chocolate ice cream, whisk the syrup with the cream cheese and salt in Step 1. Then proceed as written.
Roasted cherries: Toss 1 1/2 pints fresh sweet or tart cherries, pitted, with 1/3 cup sugar and about 1 teaspoon cornstarch on a rimmed baking sheet; roast at 375 degrees until cherries release some juice and it begins to thicken, about 12 minutes. Transfer to a bowl, add 2 tablespoons fresh lemon juice and crush with a fork or potato masher. To make cherry ice cream, add 1/2 cup crushed cherries to warm cream once it is removed from heat (end of step 2). Proceed with recipe. Serve the remaining cherries with the finished ice cream as a mix-in, topping or both.

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