Monday, May 31, 2010

Sunday Dinner, May 30, 2010



The events just before Sunday dinner exemplified this busy week. Jason had finished half of his preparations for the savory courses and we arrived home from church in time to finish up when...beep beep beep...uggh. 
The dreaded beeper calls Jason back to the hospital. He quickly downloads a portion of his vision of dinner and scoots out the door. Guests are coming soon, and now it is up to me to innovate based somewhat on what Jason has already done and what he had in mind. Not surprisingly our visions were a bit different, but I liked the way things turned out in the end. As always, if you want more details on a course leave a comment and we are happy to expound.  


Course One
Sheepsmilk Panna Cotta with Marinated Courgette,
Sauteed Squash Blossoms  and Parmesan Tuille

Course Two
Grilled Rosemary Lamb and Goat Chops
Garlic Hasselback Potatoes
Grilled Haricot Vert Wrapped in Grilled Onion with Preserved Lemon Vinaigrette
Course Three
Apricot Chai Ice Cream Profiteroles
Toasted Almond Sauce

Roasted Apricot Chai Ice Cream
Makes 1 generous quart

  • 1 lb. apricots
  • 2/3 cup sugar*
  • 1/4 cup honey*
  • 4 Bengal Spice herbal tea bags
  • 1 cup cream
  • 2 cups milk
  • 2/3 cup powdered milk (optional, it make the finished product less icy)
  • 3 T cornstarch
  • 1 t almond extract
*The amount of sugar and honey is to taste, depending on the sweetness of your fruit.

  1. Place halved apricots and sugar in oven proof dish and roast at 400 degrees for 30 minutes or until soft and bubbly. Remove one third of apricots and set aside. Blend the remaining apricots.
  2. Chop the apricots you have set aside into small pieces. 
  3. Place cream and milk in a medium sauce pan with tea bag, heat to a simmer then take off heat and steep for 10-20 minutes until flavorful. Remove tea bags.
  4. Mix cornstarch with a small amount of cold water and add slowly, while whisking, to infused milk.
  5. Add powdered milk if using. 
  6. Cook over medium heat until it comes to a boil. Remove from heat and allow to cool. 
  7. Add almond extract, honey to taste and pureed apricots and mix well. Carefully add in chopped apricots.
  8. Cool mixture at least 3 hours or overnight.
  9. Churn in ice cream machine.


Toasted almond sauce

  • 2 T cocoa
  • 2/3 cup water
  • 1/2 cup honey
  • 1/4 cup butter
  • 1 2/3 cup toasted almonds
  • 1 1/3 cup powdered dry milk
  • 1/2 t kosher salt
  • 1/8 t xanthan gum (optional)

  1. Place cocoa, water, honey and butter in sauce pan. Bring to a boil and simmer for 5 minutes. 
  2. In a Vitamix blender, blend almonds (or 2/3 cup almond butter), 1 cup of water and dry milk (or you can use milk or cream or even coconut milk). Add salt, xanthan gum and blend until smooth. 
  3. Add cocoa mixture and again blend until smooth. Best served slightly warm 
The gluten free pate choux were leftover from my croquembouche (recipe here)

    3 comments:

    1. So do you love your Vitamix? I've heard so many great things about them. Have only used one in a cooking class. Definitely powerful. And love the way it purees so smoothly. Your profiteroles put all others to shame. Made with fresh apricots? A genius touch. ;)

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    2. I apologize if I missed it, is there a recipe to make these profiteroles as well?

      Looks amazing.

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    3. Food Gal - I do love my Vitamix. I have found my ability to create new desserts and flavors has increased with its ability to pulverize everything...

      Hot BA Nights - The recipe for the pate choux (gluten free) is on a previous post. Sorry I missed putting that in!

      http://www.breakingbreadblog.com/2010/05/spring-flower-croquembouche-bouquet.html

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