Dark n’ Stormy Ice Cream

 Dark N' Stormy Ice Cream

I remember the summer before I started high school I pretty much ate ice cream for breakfast, lunch and dinner. Like all teenagers I happily consumed the frozen treat without a guilty thought in my mind. I ate it straight out of a giant family sized tub and my flavour of choice would always be Neapolitan (why choose when you can have all three?). And to this day, ice cream is by far my favourite sweet. My eyes would light up like a Christmas tree at the mention of a trip to Yo Cherry, Bermuda’s answer to a Pink Berry.

 Dark N' Stormy Ice Cream

For my birthday a couple of years ago Dan gifted me the ice cream maker attachment for my Kitchenaid. He admittedly said it was a selfish gift, hoping that my new toy would transform our kitchen into a gelato joint. If I wasn’t so concerned about our waistlines growing, I’m sure we would’ve been on board with the idea!

 Dark N' Stormy Ice Cream
 Dark N' Stormy Ice Cream

Vanilla was the fist recipe I decided to test first, it’s classic and simple. So I cracked open my new copy of Bi Rite Creamery’s Sweet Cream and Sugar Cones to guide me through my first churn. Multiple yolks and a ton of heavy cream? I had no idea homemade ice cream was just a delicious rich custard! I had been fooling myself with Breyer’s “iced dessert” for years! The only con about the ice cream maker (if you can even believe it) is that you have to pre-freeze the bowl for at least 15 hours. So I can’t make ice cream at a moment’s notice; however, the outcome sure is worth the wait.

 Dark N' Stormy Ice Cream
 Dark N' Stormy Ice Cream

Gosling’s makes another appearance on the blog this week for this ice cream experiment in the form of a Dark n’ Stormy sundae. I’ve never really been a huge fan of caramel type toppings on ice cream, but in this case, the spicy ginger pairs really well with the butterscotch notes of the Gosling’s rum sauce. An extra special treat to make for dessert, this ice cream is a little more prep than a shake and a stir of the famed Bermuda drink. So put your glasses away for now and instead churn up this ice cream and you’ll have everyone requesting for a second round.

 Dark N' Stormy Ice Cream

Dark N’ Stormy Ice Cream
Adapted from Sweet Cream and Sugar Cones
5 inch knob of ginger
2 cups heavy cream
1 cup milk
1/2 cup sugar
pinch of salt
6 large egg yolks

Peel the ginger and slice very thinly. Place the ginger in a non-reactive saucepan and add just enough water to cover. Heat to medium high and bring to a boil for 1 min. Remove from heat and strain and put ginger slices back into the pan. Add the cream, milk, pinch of salt and 1/4 of the sugar. Return the pan to medium-high heat. When just barely a simmer, remove from heat, cover and let the mixture steep for 45 min.

In a heatproof bowl, whisk the yolks to break them up and then add the remaining sugar. Set aside.

Remove the ginger slices and return the saucepan of cream to a bare simmer. Carefully scoop out about 1/2 of the hot cream mixture and add it to the eggs and sugar while whisking constantly. Repeat adding another 1/2 cup of the hot cream. Using a spatula, stir the cream in the saucepan as you slowly add the egg/cream mixture from the bowl into the pan.

Cook the mixture over medium heat stirring constantly until it’s thickened and coats the back of the spatula for about 1-2 minutes longer. Strain the base through a fine mesh sieve into a container and set the container into an ice bath. Continue to stir the case until it is cool and cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Freeze your ice cream machine according to the manufacture’s instructions (for a Kitchenaid mixer it’s about 15 hours). Pour the base into the mixer and watch it transform into delicious soft serve! Fold into a container and freeze if a firmer texture is desired.

Gosling’s Rum Sauce
2 tablespoons of butter
1 tablespoon of cornstarch
1 cup of cream or milk
1/2 cup of sugar
3 tablespoons of goslings black rum
pinch of salt

Melt butter in a saucepan over medium heat. Whisk sugar and cornstarch together and add into the melted butter. Pour in milk and cook stirring frequently until the mixture begins to boil and thicken. Remove from heat and add Gosling’s black rum. Cool before serving over ice cream.

Fried Fish Gua Bao “Sandwich”

Fried Fish Gua Bao
Fried Fish Gua Bao

If there is one thing you have to try while visiting Bermuda, it would definitely be a fish sandwich. Who would ever say no to crispy battered fish, sandwiched between a toasted loaf, dressed with crunchy slaw and creamy tarter? Whenever Dan and I have friends visiting, one of the must-do’s on the list for our guests is to take them to Art Mel’s Spicy Dicy for their famous fish sandwich. Piled high with crispy battered fish as tall as a fist, Art Mel’s sandwich really is a sight to see. Even my brother and his fiancée loved it so much they went twice in the week they were visiting.

Fried Fish Gua Bao

Bermudafoodie.com is currently holding an Island wide contest with local restaurants in search of the best fish sandwich. 40 restaurants are participating and if your belt can stay notched in, you have until August 14th to try each one. Needless to say, Bermuda loves their fish sandwiches.

Fried Fish Gua Bao

In honour of Bermudafood.com’s contest, I decided to create my own version of a fish sandwich. I knew that I wanted to incorporate some of my Asian heritage into this endeavour and at first I wasn’t sure how I was going to go about it. I didn’t think slapping some Asian condiments on top of fish warranted enough creativity, so I started to think about the carb portion of the meal and a light bulb went off in my head. Ah ha! I can wrap the crispy deep fried fish in a Chinese mantou bun!

Slightly sweet and steamed to softness, I grew up on this dough in the form of barbecue pork buns where the filling is actually enclosed. Bao, in Chinese, literally means ‘to wrap’. So instead for this recipe, I was inspired by the Gau Bao, a Taiwanese street food item that has been in the limelight in the last few years due to trendy eateries such as Momofuku and Baohaus. With raisins kneaded into the dough, the bun has that same hint of sweetness that makes Bermuda’s Fish sandwiches one of a kind. Add tempura styled fried fish, zesty citrus slaw and spicy tarter and you have my spin on a fish sandwich. Part Bermuda and part Chinese, this is the Fried Fish Gua Bao!

Fried Fish Gua BaoFried Fish Gua Bao

Makes 8 small sandwiches
Raisin Mantou Bao 
Adapted from A Table for Two

300 g bread Flour (2 1/3 cups)
2 teaspoons instant dry yeast
2 tablespoons milk powder (optional)
1/4 tsp baking powder
3/4 cup water at room temperature
3 tablespoons sugar
1/2 cup raisins

Add the yeast to water and let it activate for 5 minutes until frothy. Add the rest of the dry ingredients in a bowl of stand mixer with a dough hook and pour in the yeast water. Mix on low speed for 5-8 minutes until the dough is smooth and elastic. Grease the sides of a bowl and place the dough inside and cover with a towel. Let the dough rest for about 1 – 1 1/2 hour until doubled in size.

Punch the dough down and transfer to a lightly floured surface and roll the dough into a large rectangle. Shape the dough into large tight log. Using a knife, cut the log into 8 equal pieces about 70 grams each. Flatten and roll each piece until smooth and place onto a tray lined with parchment paper and let rest covered for another 30 minutes.

While resting, cut out 16 small squares of parchment paper.

Take each dough and with a rolling pin, roll into a long oval shape about 6″x 4”. Fold over the dough in half lengthwise and place a piece of parchment paper on the inside to prevent sticking. Place the bun on a second square of paper. Repeat with all 8 pieces and cover with a towel and let it proof for another 30 minutes.

Set up a steamer over simmering water on medium heat. Place the buns in the steamer with at least 1 1/2” space in between. Steam for 10 minutes in batches.

*Buns freeze well and just need to reheated in the microwave for serving.
Asian Slaw
1 medium carrot
half of a small white cabbage
half of a small purple cabbage
1 green onion
1 tablespoon rice vinegar
1 tablespoon Lemon juice
1 teaspoon sesame oil

Shred carrot and cabbages with a mandolin or slice thin with a knife. Slice green onion. Mix together and sprinkle in vinegar, lemon juice and sesame oil. Season with salt and pepper to taste.

Sriracha Tarter
1 teaspoon Sriracha (or more to taste)
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon sweet pickle relish

Combine all ingredients for sauce and set aside.

Tempura Fried Fish
1 pound white fish sliced in small 2oz portions (wahoo, cod, tilapia, mahimahi) * always locally caught when available
squeeze of lemon juice
salt & pepper
pinch of cayenne pepper
1 cup flour
1 tablespoon corn starch
1 1/4 cup of cold seltzer water
oil for frying
cilantro leaves for garnish

Marinate fish with a squeeze of lemon juice, salt & pepper and a pinch of cayenne. Set aside for 20 minutes while you prepare the batter.

Mix together flour, corn starch, pinch of salt, pinch of cayenne, and seltzer water. Whisk to combine.

Drain the fish pieces and pat dry with a paper towel.

Line a plate with paper towels and in a large heavy pot or cast iron pan heat about 1/2 inch of oil medium heat until 360c.

Dredge the fish pieces in the batter and carefully drop into the hot oil, careful not to crowd the fish by cooking in several batches. Monitor the temperature of the oil throughout the fry, keeping it at least 360. Fry until crisp, light and golden brown about 3 minutes each side. Remove and place on lined plates.

To assemble, remove paper from the bun and peel it open. Slater a good amount of tarter sauce on the inside of each steamed bun. Layer the slaw and hot fried fish and garnish with a handful of cilantro.

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary

When I was surviving the drag of long distance love, before my inevitable move, I was fortunate to have the opportunity to visit Bermuda on several occasions. I remember first attending one of Dan’s soccer games and by the end of my first match I was subsequently dubbed a WAG (Wives and Girlfriends). Although admittedly to this day, I still don’t fully understand the rules of soccer! The team that Dan plays for is the Flanagan Onions, made up of a great group of guys from all over the world as well as Bermuda. At first, I found it peculiar to have a sports team named after an onion of all things and when I inquired, Dan’s only response was that the Onion was a ‘thing’ in Bermuda.

Sweet Onion Focaccia with Rosemary

Sweet Bermuda Onions were originally imported in from the Canary Islands in the 18th century and were such a heavily exported item to the US, it monikered the Bermudian nickname “Onions”. A high water and low sulfur content make the onion not as pungent, which is great for any teary eyes. Satiny white, with a flat top, they are perfect for caramelization and what better use of them than to top it on something salty and carby.

Following Peter Reinhart’s: The Bread Baker’s Apprentice has been helpful in my journey of perfecting my bread practice. The chapter on focaccia offers 2 options, both require some pre-meditation with an overnight ferment; however, if you wish to have the loaf within a day you still can! I just love the process of a slow ferment to bring out the great flavour in bread. 

PS: A special thanks to my dear friend Melanie of Fiander Foto for gifting me this beautiful Bermuda onion from her In-law’s garden.

Sweet Onion Focaccia with Rosemary

Sweet Onion Focaccia with Rosemary
recipe adapted from The Bread Baker’s Apprentice

5 cups bread flour (22.5 ounces)
2 teaspoons salt (.5 ounce)
2 teaspoons instant yeast
6 tablespoons olive oil (.22 ounces)
2 cups water, at room temperature (16 ounces)
½ cup Rosemary Oil
Extra olive oil for the pan
Caramelized Sweet Onions

Combine the flour, salt and yeast in a large mixer bowl. Add the olive oil and water and stir with a spoon or paddle attachment for a few minutes until a cohesive dough forms. Switch to the dough hook and mix on medium for 5-7 minutes until a smooth tacky dough is formed. Additional flour may be added to achieve a dough that will clear the sides of the bowl but stick to the bottom.

Sprinkle a 6-inch square flour bed on the counter and using a scraper transfer the dough and pat into a rectangle shape dusting liberally with flour. Let the dough relax for 5 minutes.

Coat your hands with flour and stretch the dough on each end until double the size. Fold it, letter style, over itself to return to a rectangular shape. Mist the top with spray oil, sprinkle with flour and cover loosely with plastic wrap to let rest for 30 minutes.

Stretch and fold the dough again and let rest for another 30 minutes. Repeat once more after the rest. Allow the covered dough to sit on the counter for 1 hour until swollen or nearly double the size

Line a 17 x 12 inch sheet pan with parchment paper and drizzle a good amount of olive oil and spread it evenly over the surface. Using oiled hands or a scraper, carefully transfer the dough to the pan maintaining the rectangle shape

Spoon half of the Rosemary oil over the dough and using your fingertips, gently dimple the dough and spread it around until it fills the pan. Be careful not to tear or rip the dough and keep the thickness as even as possible. If the dough springs back, let it rest for around 15 minutes and continue dimpling. Use more Rosemary oil as needed

Cover the pan loosely with plastic wrap and refrigerate the dough overnight. The dough can keep for up to 3 days at this point. If you’d like to bake the same day, let the dough rest for another hour or until double the size and proceed to the baking stage.

On the day of baking, remove the pan from the fridge and drizzle additional oil and dimple allowing the dough to fill the pan completely. Add the Caramelized Sweet Onions and cover the dough with plastic wrap and allow to sit in room temperature for about 3 hours or double in size to proof

Preheat the oven to 500°F

Place the pan in the middle of the oven and lower the temperature to 450°F and bake for 10 minutes. Rotate the pan halfway and continue to bake for 5-10 minutes or until a light golden brown. Remove focaccia when done onto a cooling rack and allow 20 minutes to rest before serving.

Caramelized Sweet Onions
1 large Sweet Onion (Spanish Onions work as well)
1 tablespoon butter or Extra virgin olive oil
1 tablespoon white or red wine vinegar (optional)
Water
Salt

Cut the onion into thin slices

Melt butter or oil in a skillet over medium heat and add onions with a pinch of salt.

Continue to cook the onions for 40 minutes, checking every 5-10 minutes adding water or vinegar to prevent burning

Rosemary Infused Oil
1 cup Extra virgin Olive Oil
1/2 cup chopped fresh Rosemary
1 teaspoon sea sal

Warm olive oil to about 100° in a small sauce pan. Add chopped rosemary and salt. Allow the herbs to marinate in the oil while you prepare the focaccia. Leftover oil keeps in the fridge for about 2 weeks.