Desserts

Galaxy Berry Ice Cream (All-Natural)

July 29, 2016

So this is basically what the galaxies of the universe look like right? Probably not, but I’ve seen a few really cool hubble pictures of crazy nebulas and far off galaxies that look an awful like a delicious mix of sorbets and ice creams and (being the nerd that I am) this is what I came up with.  ALL NATURAL GALAXY BERRY ICE CREAM BABY! Hope you enjoy.

Screen Shot 2016-07-29 at 10.23.26 AM

Begin by adding 1 cup of sugar to 4 cups of cream.  Give this a gentle mix until the sugar is fully dissolved.

Screen Shot 2016-07-29 at 10.35.40 AM

Transfer to an ice cream maker.

Screen Shot 2016-07-29 at 10.36.23 AM

Allow it to mix until it becomes fluffy, frozen, and has doubled in volume.

Screen Shot 2016-07-29 at 10.36.51 AM

Once it has doubled transfer it to the freezer and allow it to set up for about 2 hours.

Screen Shot 2016-07-29 at 10.37.06 AM

 While the ice cream sets up, it’s time to start making the berry flavors using fresh blackberries, blueberries, strawberries, and cherries.

Screen Shot 2016-07-29 at 10.37.45 AM
In a small sauce pan on medium heat add 1 cup of water…

Screen Shot 2016-07-29 at 10.37.27 AM

…and 1 cup of blueberries.

Screen Shot 2016-07-29 at 10.38.20 AM

Give the blueberries a little mash…

Screen Shot 2016-07-29 at 10.38.50 AM

…and cook for 10-15 minutes, or until the berries are nice and tender.

Screen Shot 2016-07-29 at 10.39.21 AM

Transfer the cooked berries to a blender…

Screen Shot 2016-07-29 at 10.39.56 AM

…and blend on high until you have a very smooth berry puree.  

Screen Shot 2016-07-29 at 10.40.24 AM

Pour the puree into a strainer over a small bowl.  

Screen Shot 2016-07-29 at 10.41.03 AM

Repeat these steps with 1 cup of pitted cherries… 

Screen Shot 2016-07-29 at 10.40.48 AM

…1 cup of blackberries…

Screen Shot 2016-07-29 at 10.40.36 AM

…and 1 cup of strawberries (one type of berry at a time.)

Screen Shot 2016-07-29 at 10.41.23 AM

Once you have all four of the berry syrups made, add a few tablespoons of the blueberry syrup…

Screen Shot 2016-07-29 at 10.41.57 AM

…to 1 cup of the sweet cream ice cream.

Screen Shot 2016-07-29 at 10.42.53 AM

Give this a good mix…

Screen Shot 2016-07-29 at 10.44.10 AM

…transfer it to a small bowl, allow to set up in the freezer for 2 hours, and repeat these steps for each berry syrup.

Screen Shot 2016-07-29 at 10.45.48 AM

After the ice creams have set up , transfer them to a chilled work space .

Screen Shot 2016-07-29 at 10.46.37 AM

Begin to fold the cherry, blackberry, blueberry, strawberry, and sweet cream ice cream into one another. Be careful not to over mix. The goal is to have equal swirls of each flavor, separate, but together in this Galaxy Berry Ice Cream treat!

Screen Shot 2016-07-29 at 10.47.40 AM

Transfer the mixture to a freezer safe container and allow an additional 2 hours to set up in the freezer.

Screen Shot 2016-07-29 at 10.49.03 AM
Once the ice cream has set up…

Screen Shot 2016-07-29 at 10.49.32 AM

…scoop out a few generous helpings and ENJOY!  

Screen Shot 2016-07-29 at 10.49.51 AM

Galaxy Berry Ice Cream (All-Natural)

Galaxy Berry Ice Cream (All-Natural)

Ingredients

  • 4 cups cream
  • 1 cup sugar
  • 1 cup blueberries
  • 1 cup pitted cherries
  • 1 cup blackberries
  • 1 cup strawberry
  • 4 cups water (1 cup for each cup of berries)

Instructions

  1. Begin by adding 1 cup of sugar to 4 cups of cream. Give this a gentle mix until the sugar is fully dissolved. Transfer to an ice cream maker and allow to mix until it becomes fluffy, frozen, and has doubled in volume. Once it has doubled transfer it to the freezer and allow it to set up for about 2 hours.
  2. While the ice cream sets up, it's time to start making the berry flavors using fresh blackberries, blueberries, strawberries, and cherries.
  3. In a small sauce pan on medium heat add 1 cup of water and 1 cup of blueberries. Give the blueberries a little mash and cook for 10-15 minutes, or until the berries are nice and tender. Transfer the cooked berries to a blender and blend on high until you have a very smooth berry puree. Pour the puree into a strainer over a small bowl. Repeat these steps with 1 cup of pitted cherries, 1 cup of blackberries, and 1 cup of strawberries (one type of berry at a time.)
  4. Once you have all four of the berry syrups made, add a few tablespoons of the blueberry syrup to 1 cup of the sweet cream ice cream, give it a good mix, transfer it to a small bowl, and allow to set up in the freezer for 2 hours. Repeat these steps for each berry syrup.
  5. After the ice creams have set up , transfer them to a chilled work space and begin to fold the cherry, blackberry, blueberry, strawberry, and sweet cream ice cream into one another. Be careful not to over mix. The goal is to have equal swirls of each flavor, separate, but together in this Galaxy Berry Ice Cream treat! Transfer the mixture to a freezer safe container and allow an additional 2 hours to set up in the freezer.
  6. Once the ice cream has set up, scoop out a few generous helpings and ENJOY!
http://www.byrontalbott.com/galaxy-berry-ice-cream-all-natural/

Screen Shot 2016-07-29 at 11.16.46 AM

| Left: Kitchen Aid MixerIce Cream Attachment | TopMiddle: Marble Slab | Top Right: Vitamix |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Strainers | Bottom Right: Glass Bowl Set |

Main Course

Zucchini “Pasta”

July 29, 2016

This recipe is a GREAT example of the many awesome things you can do with just a few simple ingredients and mark my word, it’s SENSATIONAL! From now on I’ll be shaving, slicing, shredding, and noodling my way through ingredients to find another one of these glorious veggie meals!  Let’s dive in.

Screen Shot 2016-07-29 at 9.36.06 AM

Start by adding your fresh herbs to a food processor.  That includes 1/2 cup of fresh basil and 1/2 cup of flat leaf parsley leaves. 

Screen Shot 2016-07-29 at 9.36.28 AM

Next add 3 tbsp of parmesan cheese…

Screen Shot 2016-07-29 at 9.36.49 AM

…one clove of garlic…

Screen Shot 2016-07-29 at 9.37.11 AM…1/4 cup of  toasted pine nuts…

Screen Shot 2016-07-29 at 9.37.30 AM

…1 tsp of lemon zest… 

Screen Shot 2016-07-29 at 9.37.42 AM

…1/4 cup of olive oil…

Screen Shot 2016-07-29 at 9.38.06 AM

…and a dash of cracked pepper.

Screen Shot 2016-07-29 at 9.38.25 AM

Pulse the covered food processor several times to make space …

Screen Shot 2016-07-29 at 9.38.43 AM

…add 1/2 an avocado…

Screen Shot 2016-07-29 at 9.39.41 AM

…and blend for 2 minutes or until it becomes a very vibrant green paste.

Screen Shot 2016-07-29 at 9.40.47 AM

Once blended, cover in plastic and set in the fridge until you’re ready to use it.

Screen Shot 2016-07-29 at 9.41.26 AM

Next up begin shredding 2 whole zucchini and 1 yellow squash using a mandoline.

Screen Shot 2016-07-29 at 9.42.32 AM

Only use the outer layers of each, avoiding the soft interiors.

Screen Shot 2016-07-29 at 9.43.23 AM

Add the shredded veggie noodles to a large mixing bowl, giving them a good toss, and then setting aside.

Screen Shot 2016-07-29 at 9.43.43 AM

Once that’s done, halve 1/2 a cup of sliced cherry tomatoes and 3 tbsp of sliced Castelvetrano olives.

Screen Shot 2016-07-29 at 9.48.35 AM

Add them to a sauté pan on medium heat with a generous amount of olive oil, a pinch of chili flakes…

Screen Shot 2016-07-29 at 9.48.56 AM

…1 tsp of fresh picked thyme…

Screen Shot 2016-07-29 at 9.49.37 AM

…and a dash of cracked pepper.

Screen Shot 2016-07-29 at 9.50.30 AM

Sauté for about 5 minutes, avoiding over cooking the tomatoes. You want them to maintain fresh bite!

Screen Shot 2016-07-29 at 9.51.00 AM

Lastly begin cooking the veggie noodles by adding a generous drizzle of olive oil to a large pan on high heat…

Screen Shot 2016-07-29 at 9.52.06 AM

…along with the veggie noodles…

Screen Shot 2016-07-29 at 9.52.27 AM

…and a few dollops of the avocado pesto.

Screen Shot 2016-07-29 at 9.53.37 AM

Give this a few tosses while cooking for 2-3 minutes, or until the desired bite is achieved.

Screen Shot 2016-07-29 at 9.54.20 AM

Begin plating by placing a 1/2 cup of fresh spinach inside a medium bowl.

Screen Shot 2016-07-29 at 9.54.35 AM

Toss the cooked tomatoes and olives in 1 tbsp of balsamic vinegar…

Screen Shot 2016-07-29 at 9.55.08 AM

…and add a few spoonfuls of the melody on top of the spinach.

Screen Shot 2016-07-29 at 9.55.28 AM

Add the freshly made veggies noodles…

Screen Shot 2016-07-29 at 9.55.39 AM

…a few leaves of thyme…

Screen Shot 2016-07-29 at 9.56.00 AM

…a drizzle of the warm balsamic…

Screen Shot 2016-07-29 at 9.56.40 AM

…and some freshly grated parmesan. All that’s left to do is ENJOY!   

Screen Shot 2016-07-29 at 9.56.58 AM

Zucchini “Pasta”

Zucchini “Pasta”

Ingredients

    Avocado Pesto:
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh flat leaf parsley leaves
  • 1/2 avocado
  • 1/4 cup olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1 tsp lemon zest
  • Zucchini "Pasta:"
  • 2 whole zucchini
  • 1 yellow squash
  • 1/2 cup spinach
  • 1/2 cup sliced cherry tomatoes
  • 3 tbsp sliced Castelvetrano olives
  • 4 tbsp olive oil
  • 1 tsp picked thyme
  • 1 tbsp balsamic vinegar

Instructions

  1. Start by adding your fresh herbs to a food processor. That includes 1/2 cup of fresh basil and 1/2 cup of flat leaf parsley leaves. Next add 3 tbsp of parmesan cheese, one clove of garlic, 1/4 cup of toasted pine nuts, 1 tsp of lemon zest, and 1/4 cup of olive oil. Pulse the covered food processor several times to make space and continue by adding 1/2 an avocado, and a dash of ground pepper.
  2. Blend for 2 minutes or until it becomes a very vibrant green paste. Once blended, cover in plastic and set in the fridge until you're ready to use it.
  3. Next up begin shredding 2 whole zucchini and 1 yellow squash using a mandoline. Only use the outer layers of each, avoiding the soft interiors. Add the shredded veggie noodles to a large mixing bowl, giving them a good toss, and then setting aside.
  4. Once that's done, halve 1/2 a cup of sliced cherry tomatoes and 3 tbsp of sliced Castelvetrano olives. Add them to a sauté pan on medium heat with a generous amount of olive oil, a pinch of chili flakes, 1 tsp of fresh picked thyme, and a dash of cracked pepper. Sauté for about 5 minutes, avoiding over cooking the tomatoes. You want them to maintain fresh bite!
  5. Lastly begin cooking the veggie noodles by adding them to a large pan on high heat, along with a generous drizzle of olive oil and a few dollops of the avocado pesto. Give this a few tosses while cooking for 2-3 minutes, or until the desired bite is achieved.
  6. Begin plating by placing a 1/2 cup of fresh spinach inside a medium bowl. Toss the cooked tomatoes and olives in 1 tbsp of balsamic vinegar and add a few spoonfuls of the melody on top of the spinach. Add the freshly made veggies noodles, a few leaves of thyme, a drizzle of the warm balsamic, and some freshly grated parmesan. All that's left to do is ENJOY!
http://www.byrontalbott.com/zucchini-pasta/

Screen Shot 2016-07-29 at 10.17.51 AM

| Top Left: Cutting Board | Top Middle: Mandolin | Top Right: KitchenAid Food Processor |

| Bottom Left: All-Clad Saute Pan | Bottom Middle: All-Clad Bowls | Bottom Left: Squeezy Bottles |

Main Course

Pine Nut Crusted Salmon

July 15, 2016

 Whenever I travel I always try to taste as many new things in new places as I can and this salmon dish was inspired by the hazelnut crusted salmon dish that I had on a recent cruise to Alaska. They paired it with maple glazed veggies and sticky rice, so all I did was omit the sticky rice, shave the veggies and dress them like a salad instead of cooking them, and used pine nuts in my breading mix instead of hazelnuts. It’s definitely fun to play around with inspired flavors or recreating a dish that sparked your imagination because you just never really know where it’s going to take the recipe and it’s a fun learning process. I hope you guys are inspired to recreate this recipe at home! So let’s get started!

Screen Shot 2016-07-15 at 3.12.54 PM

Start by finely chopping 1 cup of pine nuts with a knife or food processor.

Screen Shot 2016-07-15 at 3.14.03 PM

Add to a large mixing bowl along with 2 cups of bread crumbs…

Screen Shot 2016-07-15 at 3.14.39 PM

…3 tbsp of chopped parsley…

Screen Shot 2016-07-15 at 3.15.32 PM

…salt and pepper to taste.

Screen Shot 2016-07-15 at 3.16.10 PM

Give this a good mix and set aside.

Screen Shot 2016-07-15 at 3.16.36 PM

Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard…

Screen Shot 2016-07-15 at 3.17.00 PM

…4 tbsp of honey…

Screen Shot 2016-07-15 at 3.17.15 PM

…1 tsp of minced garlic…

Screen Shot 2016-07-15 at 3.17.33 PM

…4 tbsp of olive oil…

Screen Shot 2016-07-15 at 3.18.05 PM

…and 1 tsp of lemon zest.

Screen Shot 2016-07-15 at 3.18.25 PM

Mix well.

Screen Shot 2016-07-15 at 3.19.24 PM

Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you’d like to skip a step!

Screen Shot 2016-07-15 at 3.20.40 PM

Thoroughly coating each fillet in the honey mustard sauce…

Screen Shot 2016-07-15 at 3.21.03 PM

…giving the fillets a good rub down to make sure they’re coated well.

Screen Shot 2016-07-15 at 3.21.49 PM

Then drop them into the pine nut breading and thoroughly coat.

Screen Shot 2016-07-15 at 3.22.21 PM

Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.

Screen Shot 2016-07-15 at 3.23.33 PM

While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands.

Screen Shot 2016-07-15 at 3.24.42 PM

Toss these into a bowl with a handful of mixed greens…

Screen Shot 2016-07-15 at 3.24.55 PM

…2 tbsp of honey mustard…

Screen Shot 2016-07-15 at 3.25.06 PM

…2-3 tbsp of olive oil…

Screen Shot 2016-07-15 at 3.25.19 PM

…2 tbsp of lemon juice…

Screen Shot 2016-07-15 at 3.25.32 PM

…salt and pepper to taste.

Screen Shot 2016-07-15 at 3.26.22 PM

Give this a good toss and begin plating.

Screen Shot 2016-07-15 at 3.26.45 PM

Start with a handful of the veggie salad…

Screen Shot 2016-07-15 at 3.27.23 PM

…followed by the pine nut crusted salmon…

Screen Shot 2016-07-15 at 3.28.07 PM

…and finish it all off with a drizzle of the honey mustard. All that’s left to do is enjoy!

Screen Shot 2016-07-15 at 3.28.21 PM

Pine Nut Crusted Salmon

Pine Nut Crusted Salmon

Ingredients

    Breading:
  • 2 cups bread crumbs
  • 1 cup finely chopped pine nuts
  • 3 tbsp chopped parsley
  • salt and pepper to taste
  • Honey Mustard:
  • 2 tbsp whole grain mustard
  • 4 tbsp honey
  • 4 tbsp lie oil
  • 1 tsp minced garlic
  • 1 tsp lemon zest
  • Salad Additions:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. Start by finely chopping 1 cup of pine nuts with a knife or food processor. Add to a large mixing bowl along with 2 cups of bread crumbs, 3 tbsp of chopped parsley, salt and pepper to taste. Give this a good mix and set aside.
  2. Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard, 4 tbsp of honey, 4 tbsp of olive oil, 1 tsp of minced garlic, and 1 tsp of lemon zest. Mix well.
  3. Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you'd like to skip a step! Thoroughly coating each fillet in the honey mustard sauce, giving the fillets a good rub down to make sure they're coated well. Then drop them into the pine nut breading and thoroughly coat. Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.
  4. While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands. Toss these into a bowl with a handful of mixed greens, 2 tbsp of honey mustard, 2-3 tbsp of olive oil, 2 tbsp of lemon juice, salt and pepper to taste. Give this a good toss and begin plating.
  5. Start with a handful of the veggie salad, followed by the pine nut crusted salmon, and finish it all off with a drizzle of the honey mustard. All that's left to do is enjoy!
http://www.byrontalbott.com/pine-nut-crusted-salmon/

Screen Shot 2016-07-15 at 3.55.07 PM

| Top Left: Cutting Board | Middle: Glass Mixing Bowls | Top Right: Mandoline |

| Bottom Left: Shun Kaji Knives | Bottom Right: Metal Mixing Bowls |

Desserts

Sweet Croissant Paninis

July 8, 2016

Sometimes the simplest things in life are the best and these sweet melted croissant paninis are a mouth watering example of that! You can make the croissant dough from scratch (My Recipe: http://bit.ly/298bsWk) or go grab a few inexpensive croissants at the local grocery bakery and have at it! Nut butters, chocolate spreads, jams, fruit, cookies, or really anything that’s sweet, can be put between a croissant and toasted to perfection…almost anything! Try this out with different variations of flavors and comment below letting me know what you made! I may have to recreate it on my channel and blog!

Screen Shot 2016-07-06 at 11.05.29 AM

I started by halving a few fresh croissants.

Screen Shot 2016-07-06 at 11.05.54 AM

Beginning with the “Almond Butter and Banana Brûlée Panini,” spread a generous portion of salted almond butter on both sides of a halved croissant.

Screen Shot 2016-07-06 at 11.06.19 AM

Top with sliced bananas…

Screen Shot 2016-07-06 at 11.06.47 AM

…and a sprinkle of brown sugar.  

Screen Shot 2016-07-06 at 11.07.03 AM

Lastly,brûlée the sugar with a kitchen torch or oven broiler.

Screen Shot 2016-07-06 at 11.07.37 AM

Sandwich the halves, and set aside until ready to press.

Screen Shot 2016-07-06 at 11.08.01 AM

Next up, the “Strawberry and Nutella Panini.” Start by spreading a few spoonfuls of nutella on both sides of a halved croissant.

Screen Shot 2016-07-06 at 11.09.02 AM

Top with a handful of sliced strawberries…

Screen Shot 2016-07-06 at 11.09.21 AM

…and a hearty sprinkle of walnuts. They add a nice crunch! 

Screen Shot 2016-07-06 at 11.09.52 AM

Close both halves together and set aside. 

Screen Shot 2016-07-06 at 11.12.06 AM
Last up—the S’mores Panini! Starting with a croissant base, spread several dollops of whipped marshmallow over each half.

Screen Shot 2016-07-06 at 11.12.55 AM

Add a handful of chopped dark chocolate…

Screen Shot 2016-07-06 at 11.14.19 AM

…and top with two halved graham crackers. 

Screen Shot 2016-07-06 at 11.13.43 AM

Sandwich the halves.

Screen Shot 2016-07-06 at 11.14.59 AM

Once all of your paninis are assembled, pre-heat your press to medium-high.

Screen Shot 2016-07-06 at 11.15.50 AM

Close the paninis in the press and cook 4-5 minutes…

Screen Shot 2016-07-06 at 11.16.25 AM

…or until they are golden brown.

Screen Shot 2016-07-06 at 11.17.05 AM

Give them a quick slice…

Screen Shot 2016-07-06 at 11.17.31 AM

…and dig in while they’re warm!

Screen Shot 2016-07-06 at 11.17.51 AM

Sweet Croissant Paninis

Sweet Croissant Paninis

Ingredients

    Almond Butter and Banana Brûlée:
  • 1 Fresh Croissants
  • 3 Tbsp Salted Almond Butter
  • 1 Banana
  • 1 Tbsp Brown Sugar
  • Strawberry and Nutella Panini:
  • 1 Fresh Croissants
  • 3 Tbsp Nutella
  • Handful of Fresh Strawberries
  • 2 Tbsp Roasted Walnuts
  • S'mores Panini:
  • 1 Fresh Croissants
  • 3 Tbsp Whipped Marshmallow
  • 1 Bar of Dark Chocolate
  • 1 Graham Cracker

Instructions

  1. I started by halving few fresh croissants. Beginning with the "Almond Butter and Banana Brûlée Panini," spread a generous portion of salted almond butter on both sides of a halved croissant. Top with sliced bananas and a sprinkle of brown sugar. Lastly,brûlée the sugar with a kitchen torch or oven broiler. Sandwich the halves, and set aside until ready to press.
  2. Next up, the "Strawberry and Nutella Panini." Start by spreading a few spoonfuls of nutella on both sides of a halved croissant. Top with a few sliced bananas and a hearty sprinkle of walnuts. They add a nice crunch! Close both halves together and set aside.
  3. Last up—the S'mores Panini! Starting with a croissant base, spread several dollops of whipped marshmallow over each half. Add a handful of chopped dark chocolate and top with two halved graham crackers. Sandwich the halves, and set aside until ready to press.
  4. Once all of your paninis are assembled, pre-heat your press to medium-high. Close the paninis in the press and cook 4-5 minutes, or until they are golden brown. Enjoy!
http://www.byrontalbott.com/sweet-croissant-paninis/

Screen Shot 2016-07-06 at 11.45.45 AM

| Left: Kitchen Torch | Middle: Boos Walnut Cutting Board | Right: Panini Press |

Desserts

Baked Alaska

July 6, 2016

This is such a satisfying desert to make for the senses. Between the silky smooth meringue that you torch to perfection and the trio of layered ice cream, this is by far one of the better deserts that has come from my kitchen. If you can pull this one off for a group of people, you’ll feel like a champion!
Let’s dive in!

Screen Shot 2016-06-29 at 4.30.38 PM

Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.

Screen Shot 2016-06-29 at 4.31.58 PM

Make equal molds of strawberry ice cream and chocolate ice cream.

Screen Shot 2016-06-29 at 4.31.33 PM

Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.

Screen Shot 2016-06-29 at 4.32.34 PM

Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer.

Screen Shot 2016-06-29 at 4.33.08 PM

Transfer onto a sheet tray and allow to set up in the freezer for 5 hours.

Screen Shot 2016-06-29 at 4.33.49 PM

Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.

Screen Shot 2016-06-29 at 4.34.19 PM

Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.

Screen Shot 2016-06-29 at 4.34.59 PM

Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.

Screen Shot 2016-06-29 at 4.35.18 PM

Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.

Screen Shot 2016-06-29 at 4.35.35 PM

While they set up, begin making the meringue by adding 3 large egg whites…

Screen Shot 2016-06-29 at 4.35.47 PM

…and 1/2 a cup of sugar to a mixing bowl.

Screen Shot 2016-06-29 at 4.36.15 PM

Give this a good whisk and transfer to a double boiler.

Screen Shot 2016-06-29 at 4.37.24 PM

Continue whisking until the mixture reaches 160°F.

Screen Shot 2016-06-29 at 4.38.58 PM

Once it reaches temp, remove it from the heat and whip until you have soft peaks.

Screen Shot 2016-06-29 at 4.39.34 PM

Next transfer the meringue to a piping bag.

Screen Shot 2016-06-29 at 4.40.10 PM

Begin plating by smearing 1 tbsp of salted peanut butter across the plate.

Screen Shot 2016-06-29 at 4.40.25 PM

Then add a drizzle of Rum Syrup.

Screen Shot 2016-06-29 at 4.41.00 PM

Next pipe several dollops of the meringue onto the plate.

Screen Shot 2016-06-29 at 4.41.12 PM

Carefully transfer the ice cream sphere onto the plate as well…

Screen Shot 2016-06-29 at 4.41.58 PM

…and pipe a generous portion of the meringue directly over the sphere.

Screen Shot 2016-06-29 at 4.42.33 PM

Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.

Screen Shot 2016-06-29 at 4.42.47 PM

Add few brownie bites…

Screen Shot 2016-06-29 at 4.43.26 PM

…some macerated strawberries…

Screen Shot 2016-06-29 at 4.43.46 PM

…or really any goodies of your choice!

Screen Shot 2016-06-29 at 4.44.11 PM

Last but not least, carefully torch the tops of the meringue until they turn a beautiful golden brown.

Screen Shot 2016-06-29 at 4.44.28 PM

All that’s left to do is dig in and ENJOY!

Baked Alaska

Baked Alaska

Ingredients

  • 1 cup strawberry ice cream
  • 1 cup chocolate ice cream
  • 1 cup vanilla ice cream
  • 1 tbsp salted peanut butter
  • 3 large egg whites
  • 1/2 cup sugar
  • Rum Syrup
  • 1/2 cup dark rum
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp vanilla extract
  • *Simmer for 5-6 minutes
  • Macerated Strawberries
  • 1 cup sliced strawberries
  • 1/4 sugar

Instructions

  1. Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.
  2. Make equal molds of strawberry ice cream and chocolate ice cream. Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.
  3. Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer, transfer onto a sheet tray, and allow to set up in the freezer for 5 hours.
  4. Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.
  5. Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.
  6. Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.
  7. Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.
  8. While they set up, begin making the meringue by add 3 large egg whites and 1/2 a cup of sugar to a mixing bowl. Give this a good whisk and transfer to a double boiler. Continue whisking until the mixture reaches 160°F.
  9. Once it reaches temp, remove it from the heat and whip it until you have soft peaks. Then transfer the meringue to a piping bag.
  10. Begin plating by smearing 1 tbsp of salted peanut butter across the plate and add a drizzle of Rum Syrup.
  11. Next pipe several dollops of the meringue onto the plate. Carefully transfer the ice cream sphere onto the plate as well and pipe a generous portion of the meringue directly over the sphere. Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.
  12. Now is the time to add few brownie pieces, macerated strawberries, or any additions of your choice to the plate.
  13. Lastly, carefully torch the tops of the meringue until they turn a beautiful golden brown. All that’s left to do is dig in and ENJOY!
http://www.byrontalbott.com/baked-alaska/

Screen Shot 2016-06-29 at 5.20.18 PM

| Top Left: Glass Bowl Set | Top Middle: Demi-Sphere Mold | Top Right: Metal Bowl Set |

| Bottom Left: Ring Cutter Set | Bottom Middle: Piping Bags | Bottom Right: All-Clad Sauce Pan |

Main Course

Masala Dosa: Vegan & Gluten Free

June 13, 2016

I have to say, after making this for my family several times during the testing period of this recipe, I fell crazy in love with dosas! They’re beyond incredible in so many different ways and have a zillion and one applications, both savory AND sweet. I can’t wait to make sweet dosas with loads of cool fillings and sauces to indulge in in the very very near future, but for now it’s time to sit back and enjoy the savory flavors.

Screen Shot 2016-06-13 at 9.56.46 AM

In a large mixing bowl add 1 cup of rice flour…

Screen Shot 2016-06-13 at 9.57.10 AM

…1/2 cup of black gram flour (Urad Dal)…

Screen Shot 2016-06-13 at 9.58.37 AM

…and a splash of water…

Screen Shot 2016-06-13 at 9.59.39 AM

…every few stirs until the batter is smooth and lump free.

Screen Shot 2016-06-13 at 10.01.10 AM

Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.

Screen Shot 2016-06-13 at 10.01.36 AM

Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes…

Screen Shot 2016-06-13 at 10.02.01 AM

…2 tbsp of hydrated chic peas…

Screen Shot 2016-06-13 at 10.02.29 AM

…1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove…

Screen Shot 2016-06-13 at 10.03.09 AM

…1/4 cup of coconut cream…

Screen Shot 2016-06-13 at 10.03.32 AM

…a pinch of salt… 

Screen Shot 2016-06-13 at 10.03.53 AM

…and 1/2 cup of water to a blender.

Screen Shot 2016-06-13 at 10.04.16 AM

Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.

Screen Shot 2016-06-13 at 10.06.34 AM

Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes…

Screen Shot 2016-06-13 at 10.07.37 AM

…in 3 tbsp of canola oil on medium heat, for 3-4 minutes.

Screen Shot 2016-06-13 at 10.08.12 AM

Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.

Screen Shot 2016-06-13 at 10.08.29 AM

Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil…

Screen Shot 2016-06-13 at 10.08.51 AM

…2 cups of chopped potatoes…

Screen Shot 2016-06-13 at 10.09.18 AM

…1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste.

Screen Shot 2016-06-13 at 10.09.53 AM

Sauté the potatoes for 4-5 minutes…

Screen Shot 2016-06-13 at 10.10.06 AM

…adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender.

Screen Shot 2016-06-13 at 10.10.42 AM

Remove from heat until ready to plate.

Screen Shot 2016-06-13 at 10.11.52 AM

Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar.

Screen Shot 2016-06-13 at 10.12.18 AM

Give this a good mix.

Screen Shot 2016-06-13 at 10.12.56 AM

Preheat a large non-stick pan on high heat for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will even out the temperature of the pan.

Screen Shot 2016-06-13 at 10.13.23 AM

Next, add a scoop of dosa batter to the center of the pan…

Screen Shot 2016-06-13 at 10.13.57 AM

…and lightly spread it evenly about, until the batter reaches the edges of the pan.

Screen Shot 2016-06-13 at 10.14.34 AM

Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown.

Screen Shot 2016-06-13 at 10.15.00 AM

Once it has, gently roll the hot dosa into the shape of a tube or scroll.

Screen Shot 2016-06-13 at 10.16.26 AM

Remove from heat and repeat steps until you run out of dosa batter.

Screen Shot 2016-06-13 at 10.18.33 AM

Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping.  The flavor combo is simply sensational and out of this world!

Screen Shot 2016-06-13 at 9.43.40 AM

Masala Dosa: Vegan & Gluten Free

Masala Dosa: Vegan & Gluten Free

Ingredients

    Dosa Batter
  • 1 cup rice flour
  • 1/2 cup black gram flour (Urad Dal)
  • 1 1/2 cups water
  • 3 tsp salt
  • 1 tbsp sugar
  • Coconut Chutney
  • 1/2 cup coconut flakes
  • 2 tbsp hydrated chic peas
  • 1/4 cup coconut cream
  • 1 tbsp chopped cerrano pepper
  • 2 tbsp chopped yellow banana peppers
  • 1 tbsp chopped ginger
  • 1/2 garlic clove
  • 1/2 cup water
  • 3 tbsp canola oil
  • 1 tsp celery seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp curry powder
  • 1 tsp chili flakes
  • Curry Potatoes
  • 2 cups chopped potatoes
  • 2 tbsp canola oil
  • 1 tbsp curry powder
  • 1 tsp cumin seeds
  • 1 tbsp turmeric powder
  • 2 tsp chili flakes
  • 1 tbsp mustard seeds
  • salt to taste

Instructions

  1. In a large mixing bowl add 1 cup of rice flour, 1/2 cup of black gram flour (Urad Dal), and a splash of water--every few stirs until the batter is smooth and lump free. Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.
  2. Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes, 2 tbsp of hydrated chic peas, 1/4 cup of coconut cream, 1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove, and 1/2 cup of water to a blender. Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.
  3. Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes in 3 tbsp of canola oil on medium heat, for 3-4 minutes. Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.
  4. Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil, 2 cups of chopped potatoes, 1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste. Saute the potatoes for 4-5 minutes, adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender. Remove from heat until ready to plate.
  5. Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar. Give this a good mix.
  6. Then preheat a large non-stick pan on high heat, for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will evenout the temperature of the pan. Next, add a scoop of dosa batter to the center of the pan and lightly spread it evenly about, until the batter reaches the edges of the pan. Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown. Once it has, gently roll the hot dosa into the shape of a tube or scroll. Remove from heat and repeat steps until you run out of dosa batter.
  7. Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping. The flavor combo is simply sensational and out of this world!
http://www.byrontalbott.com/masala-dosa-vegan-gluten-free/

Screen Shot 2016-06-13 at 10.50.30 AM

| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Right: Vitamix Blender |

| Bottom Left: Mini Sauce Pan | Bottom Right: All-Clad Non-Stick Pan |