Sasaki Time

Friday, June 1, 2012

Banana Cookies and Bourbon Ice Cream Sandwiche Recipe!

Ingredients

For the Bourbon Ice Cream (See Notes)
1 quart vanilla ice cream
1/2 cup bourbon
For the Banana-Walnut Cookies
1 1/2 sticks (6 ounces) unsalted butter
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 1/4 cups (about 11 1/4 ounces) all-purpose flour
1/2 cup chopped walnuts, plus 12 walnut halves for garnish
1/2 cup toasted wheat germ
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (about 10 1/2 ounces) plus 2 tablespoons packed dark brown sugar
1/2 cup mashed ripe banana (1 large)
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/3 cup (about 2 1/3 ounces) granulated sugar
For the Chocolate Dip
12 ounces milk or bittersweet chocolate, finely chopped

Procedures

For the Bourbon Ice Cream: Pulse ice cream and bourbon in food processor until combined (mixture will be runny). Transfer to large bowl and freeze until set, 1 to 2 hours.
For the Banana-Walnut Cookies: Meanwhile, adjust oven rack to middle position and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In medium stainless steel skillet (See Notes), melt butter over medium heat. Cook butter, swirling pan occasionally, until beginning to foam. As foam settles, brown bits of butter will become visible at the bottom of the pan (5 to 7 minutes). Immediately remove from heat and stir in lemon juice. Stir in cinnamon, ginger, and nutmeg. Transfer to large bowl and cool to room temperature, about 10 minutes.
Whisk flour, chopped walnuts, wheat germ, baking soda, baking powder, and salt in medium bowl. Whisk 1 1/2 cups brown sugar into butter and stir until well combined. In small bowl, beat together banana, egg, egg yolk, and vanilla. Whisk into butter mixture.
Add flour mixture to butter mixture and combine with wooden spoon. If mixture appears to soft to roll into balls, refrigerate until firm, 15 to 30 minutes.
Scoop dough into 2-tablespoon portions and roll into balls. Combine remaining 2 tablespoons brown sugar and granulated sugar in medium bowl and toss cookie dough balls to coat. Arrange about 2 inches apart on prepared baking sheets and press down to make 2-inch diameter discs. Press 12 walnut halves into 12 cookies.
Bake cookies until edges are set and centers are still slightly soft, 12 to 14 minutes, rotating and alternating sheets halfway through baking. Transfer to cooling racks and cool on sheets 5 minutes, then transfer directly to cooling racks and cool completely, about 30 minutes.
To Assemble: Spread 1/3 cup ice cream on bottom side of 12 cookies, leaving a 1/2 inch border. Top with remaining 12 cookies and press down gently. Arrange ice cream sandwiches on plate or baking sheet and freeze to set, about 30 minutes. If desired, make chocolate dip (see below) and dip in half of ice cream sandwich. Serve immediately.
For the Chocolate Dip: Place chocolate in medium bowl and microwave until smooth and melted, about 1 minute, pausing every 20 seconds to stir. Alternatively, bring about 2 inches water to boil in medium saucepan. Place chocolate in medium bowl and set on saucepan, making sure bottom of bowl is not making contact with boiling water. Stir chocolate until smooth and melted, 1 to 2 minutes.

Source: http://www.seriouseats.com/recipes/2012/05/sandwiched-banana-cookies-and-bourbon-ice-cream-recipe.html

Ricotta Cheesecake Pie Recipe!

Ingredients

One half recipe Easy Pie Dough, shaped and chilled in a pie plate
13 ounces whole milk ricotta (room temperature, see note above)
6 ounces cream cheese (room temperature)
1 egg (room temperature)
1 egg yolk (room temperature)
4 ounces granulated sugar
1 tablespoon potato or corn starch
1 tablespoon vanilla
Pinch of salt
1 tablespoon zest from 1 lemon
Strawberry and rhubarb compote:
8 ounces fresh rhubarb, cut into 1/2 inch pieces
8 ounces frozen strawberries, thawed
Approximately 3 ounces sugar (adjust to taste)

Procedures

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust just begins to get color on the top (you'll be baking it more later), about 5 minutes more. Remove pie shell from oven and allow to cool completely.
Drain excess liquid from ricotta by gently squeezing the whey from the cheese through doubled cheesecloth. Discard the liquid and place the ricotta in the bowl of a stand mixer with the cream cheese. Mix with the paddle attachment on medium speed until the mixture is completely combined and slightly fluffy, about one minute. Add the egg and yolk and mix on low speed until completely incorporated. In a small bowl, whisk together the sugar and starch, then add to the mixing bowl and mix on low speed until they are completely incorporated. Continue mixing on low and add the salt, vanilla, and zest. Pour the cheesecake mixture into the cooled pie crust.
Adjust oven rack to lower middle position and preheat oven to 325°F. Place the pie in the center of the rack and bake until the sides are just set, the filling is slightly puffed, and the center jiggles slightly, about 30 minutes. Be sure to turn the pie halfway through baking. Allow the pie to cool on the counter for 30 minutes, then press plastic wrap directly on top of the filling and chill for at least one hour. Slice to serve, or store in the fridge for up to 2 days.
For the Compote: Combine the rhubarb and strawberries in a medium sized saucepan set over low heat, stirring occasionally. After about 5 minutes, the fruit will begin to soften and let out liquid. Stir in the sugar a little at a time un1til desired sweetness is reached. Remove from heat and chill to cool completely. Once cool, use as a pie topping if desired. Leftovers are great on toast or stirred into yogurt.

Source: http://www.seriouseats.com/recipes/2012/05/ricotta-cheesecake-pie-with-strawberry-compote-recipe.html