What’d You Do Last Weekend?

I'm sure you still have mint in your garden, so why not try to make your own mint chocolate chip ice cream? Cacao nibs stand-in for chocolate chips in this grown-up version.
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cream

Ice Cream Sandwiches

Posted by jenny on 06/11/2010
Ice Cream Sandwiches

Every summer as a kid my parents packed me off to stay with my grandparents in Waco, TX. You see, along with my uncle they ran a Chinese restaurant - the only one in town for 20 years, most of which I was toddling around in it. When I was about 13 or 14, my uncle got a moped and a scooter and after the restaurant closed at night, we'd tool around the neighborhood soaking in the cool air, stopping at the nearby 24-hour filling station for gas and ice cream.


Croquembouche

Posted by jenny on 05/27/2010
Croquembouche

For as long as I can remember, I've wanted to go to Paris. My family's full of anglophiles, and dinners were opportunities to discuss the Tudors and Stuarts, Victoriana, and Gilbert and Sullivan. I went the other route, to the east. By the time I graduated college my romantic notions of the place were in full bloom. I'd studied French history, knew my art, and spoke passable book-French. The only thing left to do was go.


Homemade Herbed Butter

Posted by jenny on 04/21/2010
Herbed Butter Ingredients

I think it was the abundance of herbs in the garden this weekend that gave me the idea to make compound butter. This is such a simple thing to do - and something you can enjoy for months if you store the butter in the freezer. And the best thing is - you can use this for anything. Want a little interesting something on that piece of grilled fish? A spread for that toasted bagel? Compound butter, or herb butter, is perfect for that.


Epic Failure: Peanut Butter Ganache

Posted by jenny on 12/23/2009
Peanut Butter Ganache

I used to call this peanut butter fudge, but after seeing a log of real peanut butter fudge at a touristy candy place, I decided that what I made was really ganache. It is mostly chocolate, after all.

The first time I made this I’d stumbled on the recipe – and I suppose even now I stumble through it still. This begins with a nice, smooth ganache, into which I stir salty, creamy peanut butter. Spoon the whole mess into a plastic-lined pan and after a few hours in the fridge you have a sliceable hunk of peanutty chocolate.


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