In case you hadn't noticed, we really love Jeni's ice cream and couldn't be more delighted for our August cooking column's top pick, Jeni's Splendid Ice Creams at Home. The following video and this week's recipe are great reasons to fall in love with Jeni's, too:
Without further ado, Jeni brings us the perfect summer treat:
I’ll never forget the day Adam Welly at Wayward Seed Farm cut open his favorite variety of watermelon for me to try. A bunch of folks from our kitchen and I were at the farm one Saturday, picking huckleberries for a winter jam to use in one of our holiday flavors. As Adam hacked into the sun-bloated melon with a large soil-crusted machete, its juice streamed out everywhere. The warm melon tasted of sunburned cheeks, warm sidewalks, and sunshine and all the summertime memories of my childhood. We made watermelon lemonade sorbet as soon as we returned to the kitchen.
This sorbet is perfect on a hot summer day, and we like to toss a few black watermelon seeds back in for fun.
Fill a large bowl with ice and water.
Heartland by Judith Fertig, one of our cookbooks from the August cooking column, celebrates good, down-home American Midwest cooking. Whoever sits at your table -- whether friends, family or just you -- will find bread made from fresh dough to be out-of-this-world. The following recipe is keeping with the spirit of Heartland: a good all-American recipe in half the time, with half the work!
Can bread dough be a pantry staple? Yes, if you consider your refrigerator as “pantry.” With a bowl of this versatile made-ahead dough on hand, you’ll be already halfway to yeasty breads, rolls, and coffee cakes. Busy Heartland farm wives in the early part of the twentieth century had two yeast dough recipes they used regularly. One was for bread and one was for dinner rolls, cinnamon rolls, and coffee cakes. This streamlined approach made life easier for them, and it can still make things easier for us today. Plus, there’s also another way to streamline bread baking.
Adding more liquid to a dough eliminates the need to knead. You can simply stir the dough together, keep it in the refrigerator for up to 3 days, and bake when you’re ready. So why not have a baking day, and then wrap and freeze your wares for up to 3 months?
A Danish dough whisk features a mitten-shaped metal mixing end on a wooden handle and makes short work of mixing any dough. Measuring is an important step to assure that your bread turns out right, so follow the directions exactly.
Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a 16-cup mixing bowl.
Add the yeast and salt to the flour. Stir together with a wooden spoon or a Danish dough whisk. Mix the honey, oil, and eggs together in a 4-cup measuring cup. Add enough warm water to reach the 4-cup mark and stir together. Pour the honey mixture into the flour mixture, stir to combine, then beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.
Cover with plastic wrap and let rise at room temperature (72°F) for 2 hours, or until the dough has risen to about 2 inches below the rim of the bowl and has a spongelike appearance.
Use that day in your favorite recipe for sweet bread or rolls, or place the dough, covered with plastic wrap, in the refrigerator for up to 3 days before baking. If you like, write the date on the plastic wrap so you know the bake-by date for your dough.
We have been excited about Jeni's Splendid Ice Creams at Home (our Cookbook of the Month for August) since May—and one of our editors had some Jeni's ice cream at Hot N Cold the day before the "rapture" (just in case). Making Jeni's delicious ice cream at home takes some careful reading and "a modicum of self-control to keep from becoming a hopeless but happy ice-creamaholic," but it's worth it. The following recipe is for Jeni's signature ice cream flavor.
Danger! This is the dry-burn technique. I don’t add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:
Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on the top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color—like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 14 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until it is incorporated, then add a bit more cream and stir, then continue until it is all in.
Whisk the cream cheese and salt in a medium bowl until smooth.
Mix the cream with the corn syrup in a measuring cup with a spout.
Fill a large bowl with ice and water.
Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.
Freeze in the coldest part of your freezer until firm, at least 4 hours.
Reduce the salt in the ice cream to 1/4 teaspoon, then make and freeze the ice cream. Pack it into the storage container, layering it with 1 cup coarsely chopped smoked almonds.
One of our cookbooks from our August cooking column combines an appreciation for the amber waves of grain with being super time-friendly. Heartland by Judith Fertig "celebrates its farm-to-table traditions, grounded in the bounty of the land and laced with the ethnic accents and pioneering spirit of the settlers." Read: you'll be cooking up the soul of America in a 2011 minute.
In a large bowl, whisk the cornmeal, flour, baking powder, and salt together. In a small bowl, whisk the egg and milk together. Stir the egg mixture into the dry mixture until well blended. Set aside.
Fry the bacon in a 10-inch cast-iron skillet over medium-high heat until crispy. Transfer the bacon to paper towels to drain and add the scallions to the skillet. Sauté the scallions for 1 minute, then transfer to the cornmeal batter. Crumble the bacon into fine pieces. Stir the crumbled bacon and melted butter into the batter, then spoon the batter into the hot skillet.
Immediately, wearing oven mitts, place the skillet on the middle rack of the oven. Bake until golden and a toothpick inserted in the center comes out clean, about 10 minutes. Let cool slightly before cutting.
Note: Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350°F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up to 2 weeks or freeze for up to 3 months.