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.

Cup Match Popsicles – Triple Berry and Coconut Blue Mint Blackberry

Triple Berry and Coconut Blue Mint Blackberry

So who would’ve thought that this tiny country shuts down entirely for a weekend in the summer in the name of a cricket match where one side of the island plays the other side of the island? As many here would say, “only in Bermuda!” This is Cup Match: a public holiday where all of Bermuda enjoys a four day celebration of camping, boating, swimming, eating and of course, cricket!

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Triple Berry and Coconut Blue Mint Blackberry
Triple Berry and Coconut Blue Mint Blackberry
An island wide celebration of it’s Emancipation Day, the annual game dates back to the late 1800’s, where the friendly game was played during picnics between men from Somerset and St. George’s. Every year, before the start of the holiday, fans can be seen sporting their chosen team’s colours – red and royal blue for Somerset and light blue and navy for St George’s. This year the match is held in St. George’s, the oldest English town in the New World. If cricket watching isn’t your thing, you can try your luck and gamble on a game of Crown and Anchor, where many locals take advantage of the relaxed gambling laws during the holiday. Other weekend festivities include a beach party on Horseshoe Bay, one of the more famous Bermuda beaches, as well many reggae and soca concerts throughout the evenings. To cap it all off, Sunday is the annual Non-Mariners Race and boat raft up in Mangrove Bay.

Triple Berry and Coconut Blue Mint Blackberry

In celebration of Cup Match, I made these fun fruity popsicles in Cup Match colours. It took me a while to figure out what flavors to choose, with so many blue shades between the two teams, there are only so many blue hued foods that exist! So pick your side to cheer for and keep cool in the August humidity…Dan and I are on team St George’s, but with these two delicious popsicles, it’ll be hard to choose! Have a Happy Cup Match everyone!

Triple Berry and Coconut Blue Mint Blackberry

Coconut Blue Mint Blackberry
Makes 4 Popsicles

Half can of full fat coconut milk
2 tablespoons of sugar
Bunch of mint leaves
1 cup blackberries
2 tablespoon simple syrup* to taste
1 teaspoon lemon juice
Blue food colouring

In a small saucepan over medium heat, whisk together coconut milk, sugar, and mint leaves. Cook stirring until sugar dissolves. Remove from heat, cover and let steep and cool down for at least an hour. Strain to remove mint leaves. Add 1 drop of blue food colouring and stir to combine.

In a blender or processor, puree blackberries and add lemon juice and simple syrup to desired sweetness. Add 5 drops of blue food colouring and stir to combine.

Pour the coconut mixture into half of the popsicle mold with the stick inserted and freeze until slightly firm, 1-2 hours. After the coconut layer is slightly firm, pour in the blackberry mixture. Freeze tray for 4 hours until set.

Triple Berry Popsicle
Makes 4 Popsicles

1 cup raspberries
1 cup strawberries
1/2 cup fresh blueberries
1 tablespoon lemon juice
4 tablespoons simple syrup

Puree strawberries and raspberries in a blender or processor. Add simple syrup and lemon juice. Adjust sweetness according to taste.

Pour berry mix into popsicle mold and then add in a few blueberries. Using the stick or mold top, push the blueberries down and to the sides of the mold. Freeze tray for at least 4 hours until set.

Simple Syrup

To make a simple syrup, combine equal parts water and granulated sugar in a saucepan and cook over low heat. Heat until sugar is dissolved. Remove from stove to cool.

 

Chocolate Lavender Tart

Chocolate Lavender Tart
Chocolate Lavender Tart
I love everything French. Crusty baguettes, rich foie gras, savoury galettes and even all kinds of stinky cheese. I could day dream all day about living in a tiny town in Provence, riding my bicycle to the morning market for groceries and returning home with a belly full of sampled jambon and sweet pâtisseries . It’s a shame that I’ve forgotten most of my high school level French, but some days I like to live vicariously through an imaginary French me, humming along to Francoise Hardy’s Comment te dire adieu? while rolling out perfect croissants in my tiny Parisian kitchen.

Chocolate Lavender Tart

Last fall Dan and I travelled to France, specifically Paris, Lyon and Avignon. For the 2 weeks that we were there I was in culinary heaven. Much to Dan’s dismay, I dragged him to every cookery store that was highlighted in The Food Lovers Guide to Paris. A visit to G. Detou was of course a must. I’m pretty sure I stood in the aisle staring in awe at all the brick-sized blocks of chocolate for quite some time until Dan’s impatient foot tap interrupted my baker’s fantasy. I would’ve purchased the entire shop if I could, but I was already testing the check-in limit with the 2 bottles of wine from Châteauneuf-du-Pape. So alas, I escaped France with a bag of pearl sugar, jars of floral fleur de sel and a large tart pan that I thought would be perfect for the days I wanted to dream in French.

Chocolate Lavender Tart
Chocolate Lavender Tart

Yesterday was Bastille Day (Vive la France!) and although I’m nearly 3600 miles away from the Eiffel Tower; I still wanted to celebrate in my Bermuda kitchen by making tarte au chocolate with my souvenirs from Paris. A classic pastry of rich chocolate with a hint of lavender, a small sliver is all you need to make your day a little sweeter and perhaps you’ll even dream en francais!

Chocolate Lavender Tart

Pâte Sucrée
1/2 cup (1 stick/114 grams) unsalted butter, at room temperature, cut into 8 pieces
1/2 cup powdered sugar (60 grams)
1/4 teaspoon kosher salt
1.5 cup (195 grams) unbleached all-purpose flour
1 egg

In a large bowl whisk together flour and salt, set aside. Using a stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for a few minutes until mayonnaise constancy. Add flour and continue to beat at low speed until the flour mixes with the butter/sugar and looks like wet sand. Add the egg and mix on low for 30 seconds until the dough comes together.

Form the dough into a flat disk and wrap tightly with plastic wrap and refrigerate for about 1 hour.

Sprinkle flour over the counter. Take the dough out of the Fridge and bang on it a few times to soften it up. Unwrap the dough and roll it out into a 12-inch circle about 1/4 inch thick. Carefully roll the dough onto the pin and then roll out onto a 9 or 10-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring. Use scraps to patch up any tears or missing areas.

Pierce the dough with a fork and place a piece of parchment paper over the centre of the shell and top with dried beans or pie weights. Place the tart shell in the fridge again for at least 30 minutes.

Preheat the oven for 350°C and bake for 15 minutes, and then remove the beans or weights and bake again for another 15-20 minutes until slightly golden brown. Remove from the oven and cool on a rack.

Chocolate Filling
1 cup heavy cream
8 oz bittersweet chocolate, chopped
4 tbsp butter (1/4 cup)
2 egg
flaky sea salt
dried lavender

Preheat oven to 325°C

Place chopped chocolate in a heatproof bowl. Heat cream and butter in a saucepan over medium-low heat until slightly simmering and pour immediately over the chocolate. Mix well until the chocolate has melted. Beat eggs in a small bowl and add to the chocolate mixture and whisk until completely blended and glossy.

Carefully pour into the cooled tart shell. Bake for 15-20 minutes until set and surface remains glossy. Cool on a rack and sprinkle sea salt and dried lavender buds before serving.

Overnight Ginger Cinnamon Rolls with Black Rum Glaze

Overnight Ginger Cinnamon Rolls with Black Rum Glaze

January of last year, I packed my trusted pistachio coloured KitchenAid mixer into a suitcase lined with sweaters that were probably not going to be put to much use anymore. There was no way I was leaving that workhorse behind. I was taking the leap of love, moving 3000 miles away from my family and friends in Vancouver to Bermuda where my boyfriend Dan lived. Probably not the worst of places to move to considering it’s sunny 99% of the time, but there are drawbacks of living on a tropical island…well…you live on a tiny tropical island! While I welcomed with open arms freshly caught Wahoo, beautiful humid sunny weather, and breathtaking turquoise waters…I couldn’t deny that I would miss Vancouver’s rich culinary diversity. However, trading in hunter boots for year-round flip-flops was too good of a deal to pass up.  

Overnight Ginger Cinnamon Rolls with Black Rum Glaze

Now here I am, assimilated a year and a half later with great new friends, a healthy tan, and a penchant for baking artisan breads. Much of my free time is now occupied with attempting to master my way through Peter Reinhart ’s books and because of that, I have unassumingly upgraded Dan’s office status by sending him off to work with trays of test run recipes. 

Which brings me to this blog…the first post to have been written months ago. But I dragged my feet and made up excuse after excuse. Starting something new can be so daunting, the fear of complete utter failure can haunt anyone’s mind. But just like taking the leap of love 17 months ago, I’m diving head first into the world of food blogging. And sometimes a little liquid courage can help. 

One of Bermuda’s more known exports is Goslings Black Rum, a rich dark liquor with notes of butterscotch, vanilla and caramel. Mostly used to mix its famous Dark N’ Stormy cocktails, I decided to add a little bit into the glaze of these rolls. The ginger is a subtle touch in the brioche dough and the Goslings gives it the extra little spice. 

So without further ado, here is my very first recipe post. Bottoms up!

Overnight Ginger Cinnamon Rolls with Black Rum GlazeOvernight Ginger Cinnamon Rolls with Black Rum GlazeOvernight Ginger Cinnamon Rolls with Black Rum Glaze

Makes 12 small or 8 Large rolls

For the Dough:
3/4 cup of milk (185 g)
2 1/4 teaspoons of active dry yeast (or one package)
1/4 cup of softened butter (57 grams)
1/3 cup of sugar (67 grams)
1/2 tsp of salt
1 teaspoon ground Ginger
2 teaspoon peeled Grated fresh ginger
4 cups of flour (plus more for dusting) (512 grams)
2 large eggs 

Filling
3/4 cup light brown sugar
1 tablespoon cinnamon
2 tablespoon all purpose flour
pinch of sea salt
1 teaspoon ground ginger
6 tablespoons softened butter (85 grams) 

Glaze
1 1/2 cups powdered sugar
3 table spoons dark rum
3 table spoons butter melted
a pinch of sea salt 

Heat milk and grated ginger in a microwave safe measuring cup for about 45 seconds. Stir in butter until melted. Cool to lukewarm or until below 115 degrees.

In a large bowl or stand mixer, whisk together half of the flour, yeast, ginger , sugar and salt. Add the eggs and milk mixture and beat well. or medium-low speed with the hook attachment. Add the other half of the flour gradually 1/2 cup at a time and continue to mix until the dough has pulled together. Turn the dough out to a lightly floured surface and knead adding more flour as needed for 8 minutes until slightly tacky to the touch or 5 minutes in the mixer.

Cover the dough to let the gluten relax for 10 minutes. While the dough rests, mix the filling ingredients until it forms a paste.

Lightly flour a surface and roll out the dough into a 10×14 inch rectangle. Spread the filling evenly over the dough making sure to reach all sides. Tightly roll the dough from the long side and pinch the seam to seal. Using a sharp knife or unflavoured dental floss, cut the roll into 9 pieces for a 9” pan or pie plate, or 12 rolls for a 9 x 12” pan. Cover rolls with plastic wrap and refrigerate overnight.

The next day, remove the rolls from the fridge and let the dough rest on the counter to take the chill off for about an hour. When ready, preheat the oven to 350 degrees.

Bake for 20-23 minutes until golden brown.

Whisk together glaze ingredients, adding more melted butter (or rum!) to thin. When rolls have cooled to warm, pour glaze over and serve.