X-otic Black Raspberry Swirl Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Oatmeal Options

What’s Cooking in Gail’s Kitchen? Clean Eating: Oatmeal Options! Some people tell me if they eat breakfast, they end up nibbling and snacking all day long. These same people tell me when they skip breakfast, they keep their diet in check. Who’s correct? Is it mind over matter? Studies show that skipping meals can be a trigger for migraines. Others show metabolism irregularities associated with hair loss and, ironically, unexpectedly weight gain can result from unstable choices. Now I don’t know about all that. I do know that maintaining a routine seems to reap optimum results for me. I’ve read that eating oatmeal regularly seems to prevent obesity and weight gain. Could it be due to the feeling of “sticking to your ribs”, so to speak? Makes sense to me.

OATMEAL OPTIONS

Ingredients:

1/2 cup whole grain oats

1 cup skim milk

1/8 teaspoon cinnamon

1 tablespoon brown sugar

1 teaspoon balsamic reduction

1 tablespoon pecans, chopped

Fresh thyme, for garnish

Instructions:

Combine whole grain oats, skim milk, and cinnamon in a microwave-safe bowl. Stir well. Microwave on High 1 1/2-2 minutes. Stir. Sprinkle on brown sugar. Drizzle with balsamic reduction sauce. Add chopped pecans. Garnish with fresh thyme leaves. Serve immediately.

Kumquat Lollipops

What’s Cooking in Gail’s Kitchen? Clean Eating: Kumquat Lollipops! I must admit discovering kumquats at the Farmers Market in Kauai was a thrill beyond imagination. My mind was spinning with all the possibilities. Don’t get me wrong, eating them out of my hand brought instant gratification. Yet, I wanted more. After making a batch of salsa*, I wanted to try something for dessert. That’s when I came up with my version of Kumquat Lollipops. It’s sugar and spice and citrusy nice. I hope you like it, too.

KUMQUAT LOLLIPOPS

Ingredients:

1/4 cup sugar

1/4 cup filtered water

1/2 teaspoon ground cinnamon

3 drops habanero pepper sauce

1 cup kumquats, washed and blemish-free skins

Bamboo party picks

1/4 cup sugar for rolling the lollipops

Instructions:

In a saucepan over medium-high heat, combine sugar, water, ground cinnamon, and habanero pepper sauce. Bring to a boil. Add kumquats. Reduce heat to medium-low; simmer for 15-20 minutes. The skins will be knife tender. Remove saucepan from heat. Set aside until the simple syrup and kumquats are room temperature. This will take 2-4 hours. Remove the kumquats; set aside. Pierce each kumquat with a bamboo party pick. Roll each lollipop in sugar. Place on a waxed paper-lined baking sheet. Refrigerate kumquat lollipops in an airtight container until ready to serve. The reserve simple syrup can be used to enhance beverages.

*Click the link below for Kumquat Cilantro Salsa.

http://Snapshotsincursive.com/2020/05/11

Ice Cream Grilled Pineapple

What’s Cooking in Gail’s Kitchen? Clean Eating: Ice Cream Grilled Pineapple! If you’ve decided it’s better to unplug with a “staycation” this year, there’s no need to give up guilty pleasures. Minimizing expenses with less stress is smart living. Take advantage of the leisure activities and points of interest in your own community. When was the last time you popped in to the local Welcome Center or Chamber of Commerce? You may see things through a fresh pair of eyes. Others do. Make a tropical dessert that will transport you to your very own private island. Dress it up with colorful parasol party picks.

ICE CREAM GRILLED PINEAPPLE

Ingredients:

1 cup brown sugar

1/2 teaspoon cinnamon

4-6 fresh pineapple rings

Vanilla Bean Ice Cream

Maraschino Cherry, for garnish

Instructions:

Preheat a gas grill to medium-high temperature. Combine brown sugar and cinnamon in a shallow dish. Mix well. Rub both sides of pineapple rings with brown sugar mixture. Transfer to a large baking dish for 10 minutes. Using a heat-proof brush, lightly grease the grill with vegetable oil. Place pineapple slices directly on grill, leaving space between fruit slices. Cook 1-2 minutes per side to sear the pineapple rings. You should see grill marks. The pineapple will turn a golden yellow. Remove from grill. Allow pineapple rings to cool before adding a scoop of vanilla bean ice cream. Garnish with maraschino cherry. Serve immediately.

Zested Lemon Blueberry Pancakes

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Zested Lemon Blueberry Pancakes! If you’re a “regular” customer at the same restaurant, it’s perfectly natural to become good friends with the owners and staff. Kind of like an extended family. You learn their personalities as they become accustomed to your quirks, humor, and mannerisms. Before long, you may even exchange cell numbers so you can text the restaurant when you’re on your way. It benefits both parties. In turn, if I’m kinda crazy about a certain dish, I may get a nonchalant “secret” ingredient hint dropped my way. The rest is up to me. Now I don’t claim to make menu items as well as a restaurant, but in a pinch it satisfies a craving that will suffice until I return.

ZESTED LEMON BLUEBERRY PANCAKES

Ingredients:

1/2 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons agave nectar

1 teaspoon lemon zest

1 teaspoon granulated lemon peel

1 cup cottage cheese, small curd

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

1/2 pint blueberries

2 tablespoons vegetable oil

10-ounce jar lemon curd, to taste

Powdered sugar, garnish

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, mix agave nectar, lemon zest, and granulated lemon peel. Add cottage cheese, eggs, vanilla extract, and lemon extract. Whisk until almost smooth. The cottage cheese will continue to have small lumps. Add wet mixture to dry ingredients. Stir to combine. The batter will be a little bit lumpy. Fold in a few blueberries, about 1/4 cup. Warm an iron skillet over medium heat. Brush the skillet with vegetable oil. Add a 1/4 cup of pancake batter to the skillet. Cook for a couple minutes until small bubbles appear. Carefully flip and cook the remaining side until golden, about 2 minutes longer. Brush the skillet with more vegetable oil and repeat the process until all the batter is gone. Serve the pancakes with remaining fresh blueberries and a dollop of lemon curd. Sprinkle with powdered sugar.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Quite Tasty Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Quite Tasty Peanut Butter Cookies! One of the benefits of touching base with friends in the blogosphere is sharing blessings and paying it forward. Today’s recipe gives a “shout out” to Linda, The Dutch Baker*. She featured a fabulous peanut butter cookie recipe that absolutely made my mouth drool. So much so, I ran to my kitchen to insure I had all the necessary ingredients to whip up a batch. That’s one of the advantages of social distancing, in my opinion. Some even refer it as “stress baking” or “anxiety baking”. Quarantine cooking has even become a thing. It releases tension, challenges our skills, and satisfies the craving for a reward. Whatever way you choose to look at it, we’re all in this together.

QUITE TASTY PEANUT BUTTER COOKIES

Ingredients:

1 cup + 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup butter, room temperature

3/4 cup brown sugar

1/2 cup crunchy peanut butter

1 egg, room temperature

1 teaspoon vanilla extract

White sugar for rolling (optional)

Instructions:

In a bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside. In a food processor, cream softened butter and brown sugar until pale and fluffy. Add crunchy peanut butter. Pulse to blend. Add egg and vanilla extract. Mix well. Slowly add flour mixture only until slightly combined. Do not over mix. Transfer cookie dough to a bowl. Cover and refrigerate overnight. The following day, remove bowl from refrigerator and allow it to sit at room temperature for 20 minutes. Preheat oven to 350°. Line two baking sheets with parchment paper. By the teaspoonful, form the dough into balls. Roll in white sugar. Arrange on baking sheet. Bake 11 minutes. Remove pan and allow cookies to cool 5 minutes before transferring to a wire rack. Cool peanut butter cookies completely before storing in an airtight container.

*Linda, The Dutch Baker, featured this recipe first. You may visit her at

http://thedutchbaker.wordpress.com/2020/03/18

Cottage Ham

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Cottage Ham! I’ve made this dense cottage ham three different ways: slow-cooker, stove-top, and oven-bake. The best results came when I used the Le Creuset cast iron enameled Dutch oven.* It seemed to distribute the heat more evenly. The ham was fork-tender, moist, and juicy. Because the pan locks in the moisture, you can keep it warm in the oven until dinner time by reducing the oven temperature after the first three hours. Any leftover cooking water can be used as a soup base the following day.

COTTAGE HAM

Ingredients:

2 pound smoked shoulder butt

8-10 black peppercorns

1 tablespoon brown sugar

4 bay leaves

Instructions:

Preheat oven to 350°. Rinse cottage ham to remove excess salt. Place cottage ham in a 3.5-quart Dutch oven. Add enough water to fill 2 inches above ham. Add black peppercorns, brown sugar, and bay leaves. Cover with lid. Bake cottage ham two hours. Check water level to keep the pan from going dry. If it does, add a little more water. The absorption allows the ham to be fork-tender, not chewy. Bake one hour longer, if necessary. The ham is done when the internal temperature is 160°. Serve with potatoes and vegetables of choice.

*I receive no recompense for mentioning this product.

Vietnamese Dipping Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Vietnamese Dipping Sauce! Like any good dish, the sauce can make or break it. Some like it sweet and mild, others prefer hot and tangy. As you pull everything together, don’t be shy about taking a taste test. If you prefer less sweetness, adjust accordingly. Do the same to crank up the heat a notch or two. I took the advice from a friend of mine who puts this sauce on everything from spring rolls to noodles to salads to fish. It’s amazing!

VIETNAMESE DIPPING SAUCE

Ingredients:

1 cup water

1 cup rice vinegar

1 cup fish sauce

2 cups sugar

10 red chili peppers, chopped fine

1 clove garlic, crushed

Instructions:

Combine water, rice vinegar, fish sauce, sugar, chili peppers, and garlic in a pan over medium-high heat. Stir to dissolve sugar. Bring to a boil; reduce heat and cook 5 minutes, stirring occasionally. Cool. Store in a covered container in the refrigerator.