Sunday, July 4, 2010

Sunday Dinner, Happy Fourth of July

It's the Redcoats vs. the Patriots today at our Fourth celebration. We wanted to dive back into our roots, and rediscover hot dogs and ice cream (OK, the latter we never lost our love for). So we paired our American dog against a British counterpart. OK, I nixed the plain British cuisine in favor of new national flavor of Britain - Indian inspired curries.

Haut cuisine creative hot dogs are all the rage these days, and we jumped on the bandwagon to try the dogs from 4505 Meats. Indeed the dogs are smokey, meaty and delicious. Also on board were the merguez sausage, which won the show. Mildly spicey, wonderfully savory and a bit gamey - they are the best merguez I have had.

To end it, we brought the classic 4th of July chips into our ice cream - because - why not?  If bacon can be added to chocolate and ice cream, so can the classic potato chip. And with that a new ice cream flavor was born: Coconut ginger caramel swirl with chocolate covered potato chips... I promise the flavor is not strange at all, but the chips add a nice crunch - and gluten free too!

The American Dog
4505 Meats Hot Dog, Carmelized Onion Mac and Cheese, 
Thick Cut Bacon and Blue Potato Chips 

The British Dog
4505 Meats Merguez Sausage
Pickled Onions, Cabbage with Black Mustard, Plum

Served with a Five Spice Beet Slaw

Coconut Ice Cream
Ginger Caramel Swirl, Chocolate Covered Potato Chips
Blueberries in Plum Sauce
Filo Stars and Confetti

Coconut Ginger Swirl Ice Cream with Chocolate Covered Potato Chips

  • 1 can coconut milk
  • 1 cup milk
  • 1 cup powdered milk (optional - makes a less icy product)
  • 1/2 cup sugar
  • 1 T corn syrup (optional)
  • 2 egg yolks
  • 1 T corn starch

  • 1 cup sugar
  • 1/4 cup hot water
  • 1 1/2 t microplaned ginger
  • 1 T salted butter

  • 3/4 cup chocolate covered potato chips,  chopped into small pieces*

*to make the chips, take your favorite brand - thicker is better and break into small pieces. Toss in melted chocolate and cool to set the chocolate. No need to temper - it is going to be frozen anyway.

  • To make caramel, place sugar in a large skillet. Heat over medium high until the edges start to melt. Stir gently until all is melted and amber brown. Remove from heat and add water. Stir over medium low heat until all the caramel is melted, then add ginger and butter. Stir until melted and combined, then cool caramel to room temperature.

For ice cream:

  • Blend together coconut milk, milk, powdered milk, sugar, corn syrup, egg yolks and cornstarch in a medium saucepan over medium heat. 
  • Stirring often, bring mixture to a boil and remove from heat. It will be thick. Place in a storage container and allow to cool.
  • Chill in refrigerator overnight, and churn in ice cream machine. 
  • Once churned, layer ice cream, chocolate covered potato chips, and drizzle of caramel sauce, until all the ingredients are used. 
  • Freeze for a few hours until hard.

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