Hibiscus Passion Tea Icing

What’s Cooking in Gail’s Kitchen? Start Smart: Hibiscus Passion Tea Icing! If you ever get bored, take a stroll down the Tea Aisle at your nearby grocers. Choose from any assortment of gourmet blends; especially one containing full-leaf sachets. Read the label. In a few seconds, you will feel as though you have been transported to a magical land “bursting with life and tinged with the color of true love to make sure you never have to live a day without passion”.* And that’s only the beginning. Turn to the side panel for an invigorating adventure that awakens the senses as well as the imagination. After that when I decided to steep this delicacy to flavor buttercream icing, I knew it would be nothing short of fabulous. Perhaps you may think so, too.

HIBISCUS PASSION TEA ICING

Ingredients:

2 1/2 tablespoons brewed hibiscus passion tea

1/4 cup butter, room temperature

2 cups powdered sugar

1/2 teaspoon almond extract

Garnish with loose tea leaves

Instructions:

Brew a cup of hibiscus passion tea, according to package directions. (Since you won’t need all of it, the reserve tea can be sipped over ice.) Refrigerate until slightly cool. In a medium bowl, cream together softened butter and powdered sugar. Add the hibiscus passion tea and almond extract. Stir until smooth. Spread a thin layer of icing over your favorite cake. I made a gluten-free chocolate cake.** Open a dry tea sachet and sprinkle the tea leaves over one side. When serving, place a dollop of extra icing on the side of the plate or on top of the cake. Either way, it will disappear, I promise you that.

*TAZO Passion Tea.

**For Gluten-Free Chocolate Cake, follow the link.

http://Snapshotsincursive.com/2017/12/18

Royal Scoop Homemade Ice Cream in Bonita Springs, Florida

Dining Outside the Home: Royal Scoop Homemade Ice Cream in Bonita Springs, Florida! One of the oldest homemade hand-dipped ice cream parlors in the area goes by the slogan, “Time tested and taste bud approved”! Don’t believe me? Ask around. You may be surprised to discover that Royal Scoop Homemade Ice Cream is so popular that several restaurants and area businesses also offer it on their dessert menu. How convenient is that? It’s still fun to go to the original location to satisfy your sweet tooth craving. Flavors are visible in glass showcases, making decisions difficult as well as drool-worthy. More often that not, there’s a line of customers. Look at it this way, it’ll give you more time to make a choice, or two. The taste-tempting categories including original, regular, premium, deluxe, specialty, no sugar, low fat, vegan, and more. Sugar cones, dipped bowls, candy sprinkles, chopped nuts, whipped cream, and maraschino cherries are also on the table when making a decision. In the mood for a banana split? Go ahead, we’ll call that dinner.

Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.

Vichyssoise Cold Creamier Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Vichyssoise Cold Creamier Soup! Just hearing the word “soup” during the summer months can make someone rolls their eyes enough to make people pay no attention to what is being said. But hear me out. Let me remind you that the silky consistency of melted ice cream actually brings out the flavor more than its frozen counterpart. Right? Well, “vichyssoise” is a French word for velvety smooth potato and leek soup, usually served chilled. When eaten slightly cold, the sheer creaminess is truly divine. Leeks are mild fancy onions, so if you prefer to use yellow sweet onions, permission granted. Personally, for this recipe, I went all out and used both. I also chose Yukon potatoes for their sweet flavor and moist flesh making them fluffy in texture. Make sense? Obviously you can make modifications to suit your palate. Be creative and send me your thoughts.

VICHYSSOISE COLD CREAMIER SOUP

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 sweet onion, chopped

3 leeks, thoroughly rinsed and sliced; green and white parts only

2 Yukon potatoes, peeled and diced

1 teaspoon sea salt

1/8 teaspoon black pepper

14 ounces chicken broth

1/2 cup light cream

Fresh chives, for garnish

Instructions:

In a large heavy-bottomed saucepan, warm olive oil and butter over medium heat. Sauté the yellow onion for 2 minutes until translucent. Add the leeks and sauté 5 minutes longer until soft. Add the diced potatoes and sauté for 2-3 minutes longer. Season with sea salt and black pepper. Add chicken broth and bring to a boil. Reduce heat to Simmer for 30 minutes until potatoes are tender. Carefully transfer small batches of soup to a blender. Purée until smooth. Repeat process until no lumps remain. Pour the smooth texture back into the saucepan. Heat to medium. Add light cream and stir. Soup will thicken within 5 minutes. Remove from heat. Cool to room temperature and then chill for one hour before serving. Pour into bowls and garnish with chopped chives. Serve.

No-Churn Coffee Ice Cream

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: No-Churn Coffee Ice Cream! Years ago my best friend was a specialty brand of Turkish coffee ice cream. I was working two jobs, averaging mostly 70-hour work weeks, seven days nonstop to support myself, and help my kids through college. I also admit I was hiding out from “Life”. Many evenings I’d come home, crash on the sofa, and open a pint of the creamiest concoction laced with butterscotch topping I’d ever tasted. It was bliss. Since then, the company stopped making it in favor of more popular flavors like banana chocolate chunk and coconut almond chip. Seriously? Oh well, that left me with no recourse but to make it myself. Between you and me…I think I knocked it out of the park!

NO-CHURN COFFEE ICE CREAM

Ingredients:

2 1/2 tablespoons espresso instant coffee

2 tablespoons warm water

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup dark chocolate covered espresso beans, chopped

Butterscotch Ice Cream Topping

Instructions:

In a small bowl, dissolve instant coffee in warm water. Stir well. Set aside. Using a stand mixer, beat the heavy cream, sweetened condensed milk, and vanilla extract on High speed for 4 minutes until smooth and thick. Reduce speed to Low. Add the prepared coffee; continue until blended. Fold in chopped espresso beans. Spoon ice cream into a loaf pan. Cover tightly and freeze overnight. Scoop into bowls and sprinkle with espresso before serving. Drizzle with butterscotch topping, to taste.

*The secret to my success was chilling the utensils overnight in the freezer and making sure all the ingredients were refrigerator cold.

Desperado Dinner Nachos

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Desperado Dinner Nachos! The title says it all. I had been running all day long from this to that when I finally returned home to realize I had made no plans for supper. Going back out was not an option. So things got a little desperate. Thank goodness I had some leftover roasted turkey (chicken would work just fine) plus a half a bag of tortilla chips. The rest of the toppings were a given. So you see, sometimes making mediocre effort will suffice, especially if you make it look downright delicious!

DESPERADO DINNER NACHOS

Ingredients:

1/2 bag corn tortilla chips

2 cups roasted turkey or rotisserie chicken, shredded

2 cups Mexican-blend cheese, shredded

1 tomato, chopped

1/3 cup pickled jalapeños, sliced

2-3 green onions, snipped

Greek yogurt or Sour cream

Salsa

Instructions:

Preheat the oven to 400°. Coat a baking sheet with nonstick oil. Sprinkle lightly with sea salt. In a single layer, line the baking sheet with tortilla chips, covering every space. Sprinkle on shredded cheese, reserving a little as a final sprinkling. Arrange roasted meat over cheese layer. Top with chopped tomatoes, sliced jalapeños, and green onion snips. Toss on the remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly. Serve nachos with yogurt and salsa to taste.

Spicy Poblano Sauce

What’s Cooking in Gail’s Kitchen? The Next Step: Spicy Poblano Sauce! Try to avoid slurping this sauce by the spoonful straight out of the jar. Poblano peppers are a whole other animal, so to speak. Compared to its fiery cousins, the habanero or jalapeño, poblanos are mild and earthy, especially when roasted. Most of the time they are either stuffed (like the chile relleno you find on restaurant menus) or served as a sauce over roasted chicken enchiladas. Still confused? Think Mexican green sauce with chicken and spicy red sauce with beef or cheese.

SPICY POBLANO SAUCE

Ingredients:

4 poblano peppers

1 tablespoon butter

1/2 onion, chopped

1/4 teaspoon garlic powder

1/4 cup chicken broth

1 cup light cream

1/2 teaspoon cumin powder

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1/2 cup Greek yogurt

Instructions:

Line a baking sheet with aluminum foil. Space poblano peppers two inches apart. Roast poblano peppers in broiler oven on High setting until the skins are blistered and charred, 3-5 minutes. Remove from oven. Transfer to a bowl and cover for 15 minutes. When cool, peel off the skin and chop the peppers, discarding seeds and stems. Warm butter in a skillet over medium heat. Add chopped onions. Sprinkle with garlic powder. Cook until the onions are translucent, about 5 minutes. Add chicken broth and light cream. Slowly bring to a boil, stirring often. Add chopped poblanos. Reduce heat and simmer for 5 minutes. Transfer poblano mixture to a food processor. Pulse to purée. Season with cumin powder, sea salt, and white pepper. Pulse again. Add Greek yogurt. Blend until smooth. Serve warm over burritos or other Mexican dishes.

Green Chile Soup

What’s Cooking in Gail’s Kitchen? The Next Step: Green Chile Soup! I was rushing through an airport recently and knew I wanted something to eat. The waitress at the Mexican restaurant recommended the full bodied taste of Green Chile Soup. It hit the spot. From the first tangy spoonful of mild green chiles to the gentle creaminess on my tongue, I knew this wasn’t your typical soup. It may have been a regional delicacy, but by making it at home, I saved myself a round trip ticket to Colorado.

GREEN CHILE SOUP

Ingredients:

20 green chiles, large

1 yellow onion, chopped

1 tablespoon butter

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

3 cups chicken broth

1 cup heavy cream

1/3 cup Greek yogurt

Monterey Jack cheese and cilantro, for garnish

Instructions:

Place green chiles on a wire rack over a foil-lined baking sheet. Roast on Broil until blistered and charred. Remove from oven. Cool. Discard stems and seeds. In a large pan, warm butter over medium heat. Add chopped onion. Sprinkle with sea salt and garlic powder. Cook until soft. Add roasted chiles and chicken broth. Reduce heat and simmer for 20 minutes. Transfer to a food processor and blend until smooth. Transfer mixture back to pan. Stir in cream and Greek yogurt. Gently warm mixture until soup is heated through. Serve with fresh cilantro and Monterey Jack cheese.

Frangelico Fudge Topping

What’s Cooking in Gail’s Kitchen? The Next Step: Frangelico Fudge Topping! It may have been awhile, but the smooth taste of Frangelico Italian liqueur is not forgotten. Need I remind you it has the same hints of chocolate and toasted hazelnut you practically eat out of a jar? Think Nutella, silly. If it were a cocktail, it would go by this name, with an added punch of alcohol. And since we’re talking dessert, let’s move on to this amazing fudge topping that works on anything from ice cream to waffles. Now I’ve got your attention.

FRANGELICO FUDGE TOPPING

Ingredients:

1 cup butter

1/3 cup cocoa powder

3 cups sugar

12-ounces evaporated milk

1 teaspoon vanilla extract

2 tablespoons Frangelico liqueur

Instructions:

Combine butter, cocoa powder, sugar, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring occasionally. Boil for 7 minutes. Remove from heat. Add vanilla extract and Frangelico liqueur. Stir well. Serve immediately over desserts or waffles. Transfer to a jar and store in the refrigerator.