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Makes about 1 1/2 cups whipped cream, enough to serve with a standard-size pie.
Ingredients
- 12 oz or larger glass jar with tight-fitting lid, chilled
- 1 cup (227g) very cold heavy cream (a.k.a, whipping cream)
- 3 Tbsp (21g) confectioners’ sugar
- 1 tsp pure vanilla extract, or flavoring of your choice (Grand Marniere is very nice)
Serves 2
Ingredients
Beef Meatballs
- 1 pound ground beef
- ¾ cup plain bread crumbs
- ½ cup whole milk
- 1/3 cup grated Parmesan
- ¼ medium yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 large egg
- Salt and pepper, to taste
Veggie Meatballs
- 3 tablespoons olive oil
- 12 ounces mushrooms, finely chopped
- ½ medium yellow onion, finely diced
- ½ cup quick-cooking rolled oats
- ½ cup plain bread crumbs
- 1/3 cup grated Parmesan
- 1 teaspoon dried oregano
- 2 large eggs
- Salt and pepper, to taste
Pasta
- ½ pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- ½ teaspoon red chili flakes
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- ½ cup fresh basil leaves
- Grated Parmesan, to serve
Serves 1
Cocktail Ingredients
- 2 oz. vodka
- 1 oz. fermented ginger* or ginger beer
- ½ oz. fresh lime juice + 1 lime wedge
- Ice
Fermented Ginger Ingredients*
- 1 cup fresh ginger, peeled and grated
- 1 cup water
- 1 cup sugar
Makes about 1 quart
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 8 oz mascarpone cheese, at room temperature
- 4 tsp pure vanilla extract
- ¼ tsp kosher salt, preferably Diamond Crystal kosher salt
- 1/3 cup good strawberry jam
- ¼ cup finely chopped fresh strawberries, from about 2 large berries
- 1 tsp finely grated lemon zest
- 2 Tbsp unsweetened cocoa powder
- 2 cups heavy cream, very cold
TIPS:
- You can perk up the color of the strawberry flavor by dabbing just the tiniest speck of red gel-based food coloring into the base before folding in the whipped cream.
- Make your folding even easier by lightening-up each portion of ice cream base first. Simply add about 2 Tbsp of the whipped cream to each of the flavor bases, and stir it in until combined–no need to be gentle! Once the whipped cream is evenly stirred in, the mixture should be thinner and fluffier, which will make it so much easier to gently fold in the rest of the whipped cream.
STORAGE:
- Once frozen, cover the pan with plastic wrap or aluminum foil to help prevent ice crystals from forming. Be sure to really push the plastic wrap directly onto the surface of the ice cream; this helps prevent freezer burn and ice crystal formation. This is best eaten within a few days. But it will keep in the freezer for up to 2 months.
Makes one 9-inch round tart
Serves 8 to 12
Ingredients
For the crust and topping
- 375 g (3 cups) gluten-free 1:1 flour OR regular all-purpose flour
- 200 g (½ cup) granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 230g (1 cup; 2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 60ml (1/4 cup) whole milk
- 2 tsp pure vanilla extract
- 30 g (1/3 cup) slivered almonds, optional
- (TKg) (1/4 cup) coarse demerara or turbinado sugar
For the cranberry filling
- 4 cups fresh or frozen cranberries
- 1/2 cup firmly packed dark brown sugar
- Finely grated zest and chopped segments of 2 mandarins
- 2 Tbsp pure maple syrup
- 1 Tbsp tapioca or arrowroot powder
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp sea salt