I recently decided to try and make homemade ice cream. I also decided to buy an ice cream making-appliance. I didn’t want an elaborate machine or one that was too large. America’s Test Kitchen recommended the Cuisinart Ice-21, so I went with that recommendation. Turns out the appliance was very easy to use and made the ice cream exactly as described. I also watched a YouTube video prior to making the ice cream just to be sure of what I was doing.
I followed a recipe for making a sugar free version but I found that my first batch became very hard in the freezer. I did some research and the Cuisinart manual said that homemade ice cream does become quite hard in the freezer and needs to be left on the counter for 20-30 minutes before serving. I also learned that you can add some special ingredients to help the ice cream retain its softness, such as more heavy cream than milk, guar gum powder, fiber syrup, and vodka. The second batch was very successful with the addition of the fiber syrup and guar gum.
Homemade Butter Pecan Ice Cream
Makes about 1 ½ quarts
4 tablespoons unsalted butter
1 cup pecans
1/4 teaspoon salt
1 cup whole milk
1/2 cup powdered monk fruit sweetener or regular sugar
¼ teaspoon guar gum
¼ cup clear fiber syrup
2 cups heavy (whipping) cream
1 tablespoon pure vanilla extract
Steps prior to making the recipe:
- The freezer bowl must be completely frozen before beginning the process.. Before freezing, wash and dry the bowl. The length of time needed to reach the frozen state depends on how cold the freezer is. It is recommended that the freezer bowl be placed in the back of the freezer where it is coldest. Be sure to place the freezer bowl on a flat surface in its upright position for even freezing. Generally, freezing time is 24 hours. Shake the bowl to determine whether it is completely frozen. If you do not hear the liquid within the bowl moving, the cooling liquid is sufficiently frozen. Use the bowl immediately after removing from the freezer. It will begin to quickly defrost once it has been removed from the freezer. Ingredients such as chips and nuts should be added during the last 5 minutes before the recipe is complete. Once the ice cream has begun to thicken, add the ingredients through the ingredient spout at the top
- In a mixing bowl or a large measuring cup, combine the guar gum, sugar, and salt. Pour in the milk, cream. Fiber syrup and vanilla. Using a hand mixer on low speed thoroughly combine the ingredients. Cover the bowl and refrigerate 2 hours or overnight. Overnight is best.
- Melt the butter in a medium skillet. Add the pecans. Cook over medium-low heat until the pecans are lightly toasted, stirring frequently, about 6 to 8 minutes. Remove from the pan from the heat to cool to room temperature. With a spatula spread the pecans on a sheet of foil and set aside.
Turn the ice cream maker on; pour the mixture into the frozen freezer bowl through the spout at the top and let mix until thickened, about 20 minutes. Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Savoy Cabbage Gratin
4 tablespoons butter, melted
1/2 head savoy cabbage cored and thinly shredded
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 garlic clove, minced
2 teaspoons chopped fresh thyme leaves
1 tablespoon flour or arrowroot
1 teaspoon dried yellow mustard
1 cup heavy whipping cream
1 cup shredded cheddar or swiss cheese
Butter a shallow baking dish (8 by 8 in.) and preheat oven to 400°F.
Place the shredded cabbage in the prepared baking dish and sprinkle with ½ teaspoon salt and the black pepper. Mix. Pour 2 tablespoons of melted butter over the cabbage and mix well.
In a large measuring cup mix together the remaining 2 tablespoons melted butter, garlic, chopped thyme, mustard, and flour. Stir until thoroughly combined, add cream, stir and pour over the cabbage in the baking dish. Top with the shredded cheese. Bake until golden brown and bubbling, about 30 minutes. Let rest about 5 minutes before serving.
Leftover cutlets are great for sandwiches.
3 boneless pork loin chops (about 5 to 6 ounces each)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/4 cup milk
3 cups plain panko crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 cloves of garlic, grated
4 tablespoons butter
1 tablespoon chopped sage
1 tablespoon lemon juice
Mix all the ingredients for the sage butter in a microwave-safe bowl. Set aside.
Cut the pork chops in half lengthwise to make 6 cutlets.
Place each cutlet between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat mallet until they are an even 1/8-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish. Put the panko crumbs in a third dish. Lightly dredge each piece of pork in flour, then in the egg and finally into the panko crumbs, pressing the crumbs onto the pork gently so they adhere.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for at least 30 minutes or until ready to cook.
Heat the oil and butter in a large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 2 minutes per side. Transfer the cutlets to a serving platter. Melt the sage butter in the microwave and pour over the cutlets. Serve immediately.
2 tablespoons butter
1/4 cup sweet onion, finely chopped
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
In a medium skillet over medium heat, melt the butter and add the onion and salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and then the peas and thyme and cook, stirring often, until the peas defrost and are heated through about 3 minutes. Season with black pepper and serve immediately.
After Russia sold Alaska to the United States in the mid-nineteenth century, waves of Russian immigrants fleeing religious persecution moved to the United States. These groups generally settled in coastal cities, including Brooklyn (New York City) on the East coast, and Los Angeles, San Francisco, and Portland, Oregon, on the West coast.
Many of the city dwellers took jobs in factories, often as garment workers. Those who preferred rural living benefited from the Homestead Act and set up farms across the West, while still others worked in mills and mines in the Midwest. Russians contributed their diverse cultural traditions and devout faith (for some Judaism and for others Russian Orthodox) to the places they settled. Unlike immigrants from other countries, few returned to Russia—America had become their homeland.
Emigration was restricted during the Soviet era, however, following the breakup of the Soviet Union, immigration to the U.S. increased considerably. Some Ukrainian Americans, Belarusian Americans, Rusyn Americans along with Jewish Americans, German Americans from the former Russian Empire and the Soviet Union, identify themselves as Russian Americans. According to the Institute of Modern Russia’s 2011 report, the Russian American population was estimated to be 3.13 million.
In 2007 Russian was the primary spoken language in 851,174 homes, according to the U.S. Census. The New York City metropolitan area has historically been the primary place of settlement for Russian immigrants legally admitted into the United States. Brighton Beach, Brooklyn continues to be the most important demographic and cultural center for Russian Americans. However, as Russian Americans have climbed in socioeconomic status, they have moved toward more affluent parts of the New York metropolitan area, notably Bergen County, New Jersey.
Russian cuisine tends toward the starchy side, with plenty of pickling. Grains are a major crop, with rye, buckwheat, wheat and barley commonly used in cooking, especially for bread. Root vegetables like beetroot, potatoes, and onions are also popular ingredients along with mushrooms, sour cream, cabbage, and the ricotta-like “farmers’ cheese”. Classic Russian dishes include Beef Stroganoff, chicken Kiev, beetroot broth, blini, and cheese dumplings.
They prepare a variety of soups, which are almost always served with sour cream. Most famous is borscht, made from beets, cabbage, and meat. In the summer, borscht is served cold. Shchi, also made with cabbage, includes turnips, carrots, onions, and beef. Fish soups are popular, such as solianka, and include onion, tomato, cucumber, lemon, butter, and sometimes beef. Many soups also include potatoes or dumplings. Traditional dark Russian bread is made from rye and Russian meals are accompanied by vodka.
Beef Stroganov or Stroganoff (Russian spelling: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Following its origin in mid-19th-century Russia, the dish has become popular around the world, with considerable variation from the original recipe.
Elena Molokhovets’s classic Russian cookbook, A Gift to Young Housewives, gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, “Beef à la Stroganov, with mustard”, in its 1871 edition. The recipe involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms, and no alcohol. Another recipe, this one from 1909, adds onions and tomato sauce and serves it with crisp potatoes, which are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste as an option.
After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s.
The version often prepared in the United States consists of strips of beef filet with a mushroom, onion, and sour cream sauce served over noodles. In the UK and Australia, a recipe very similar to that commonly found in the United States is popular, but it is served over rice.
Make a Russian inspired dinner at home.
Serves 4 (or servings for 2 in parenthesis)
1 (1/2) pound filet mignon or mignon tips (cut into 2 inches long and 1/4 inch wide)
3 ( 1 1/2) tablespoons butter
1 ( 1/2) sweet onion, finely chopped
1/2 ( 1/4) cup beef broth
1 (1/2) tablespoons Dijon mustard
1/4 ( 2 T) cup heavy cream
1/2 ( 1/4) cup sour cream
2 ( 1 ) teaspoons flour
2 (1) tablespoons minced fresh dill
2 (1) tablespoons minced parsley
Salt and freshly grounded black pepper
8 ( 4) ounces medium egg noodles, cooked
Heat a large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so the meat does not give off any liquid. Remove to a plate.
Add the butter and onions and saute until tender.
Blend broth, flour, mustard, heavy cream, and sour cream together. Lower heat, add the liquid mixture, and simmer, without boiling until sauce thickens about 5 minutes.
Return meat to the sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
Roasted Carrots and Parsnips
2 pounds parsnips
1 pound carrots
2 large shallots
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill
Preheat the oven to 425 degrees F.
Cut the carrots, and parsnips into 2-inch sticks. Cut the shallots into 1/2 inch pieces
Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 slices day-old bread, cubed
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.
2 cups almond flour
1 tablespoon coconut flour
1/2 cup salted butter
3/4 cup granulated sugar or granulated low carb sweetener
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup full-fat sour cream
2 ounces regular cream cheese
4 large eggs
Preheat oven to 350 degrees F.
Generously butter a 9 to 10-inch bundt pan, set aside.
Combine almond flour, coconut flour and baking powder in a large bowl, set aside.
In an electric mixer cream the butter, sweetener, and cream cheese together until light and fluffy. Add vanilla and almond extracts and sour cream to the butter mixture. Mix thoroughly.
Beat in the eggs, one at a time.
Add the almond flour mixture a little at a time into the butter/sour cream, beating on low after each addition.
Pour batter into the prepared bundt pan, place in the oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
A toothpick should come out mostly clean, with just a few crumbs when the cake is done.
For best results, let the cake cool in the pan completely for at least 2 hours, but preferably overnight.
1 cup cold heavy whipping cream
2 tablespoons powdered sugar or powdered sugar substitute
1/4 teaspoon almond extract
2 cups finely diced peaches fresh or unsweetened jarred peach slices (Dole) drained
Combine the sugar, cream and almond extract in a medium bowl.
Beat the cream on medium speed for about five minutes, until soft peaks form.
Dry the peaches on paper towels to get rid of extra moisture and chop into small pieces.
Fold peaches into the whipped cream. Cover the dish and refrigerate until serving.
2 boneless loin pork chops, about 1 inch thick, all fat removed
2-3 tablespoons flour
1/2 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons butter
1 medium zucchini, cut into 1-inch cubes
4 large white mushrooms, quartered
1 garlic clove, minced
2 jarred roasted red peppers, drained and sliced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Noodles, 3-4 oz uncooked
Pat the chops dry with paper towels and season with salt and pepper.
Mix the flour with the Italian seasoning. Coat the pork chops in the flour mixture.
Heat butter in a medium skillet over medium heat. Add pork chops and cook until browned, about 5 minutes per side. Transfer to serving platter and tent with foil.
Add mushrooms and zucchini to the skillet and cook 5 minutes. Add garlic, cream, roasted peppers, and Parmesan cheese and simmer until sauce is slightly thickened about 5 minutes. Add the pork chops back to the skillet and heat.
Parmesan Crusted Fish Fillets
10-12 oz white fish fillets
2 tablespoons heavy cream
1 egg, beaten
½ cup grated Parmesan cheese
Salt & black pepper to taste
2 tablespoons butter
Combine the egg, cream and Parmesan cheese in a shallow dish. Sprinkle the fish fillets lightly with salt and pepper.
Heat the butter in a skillet.
Coat the fish in the batter and add to the hot butter in the skillet. Cook until golden on the bottom side and turn over to cook the second side until golden. Serve with lemon quarters.
1/4 of a large savoy cabbage, sliced thin
2 scallions, finely minced
1 teaspoon honey or sugar substitute
1/4 teaspoon each salt and pepper
1/4 teaspoon celery seed
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons heavy cream
1 1/2 teaspoons white vinegar
In a large bowl, combine the honey, salt, pepper, celery seed, mayonnaise, whipping cream, sour cream and vinegar using a whisk.
Add the shredded cabbage and scallions, stir gently to mix.
Refrigerate, covered, for several hours before serving.
Sweet Potato Waffle Fries
2 sweet potatoes (about 1 lb./500 g total)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
Preheat an oven to 350°F (180°C).
Peel the sweet potatoes and cut them in half crosswise. Using a crinkle cutter or a mandoline fitted with the waffle cut blade, thinly slice the potatoes into waffle-cut rounds about 1/8 inch (3 mm) thick according to the manufacturer’s instructions, rotating the sweet potato 90 degrees between each cut.
Spread the sweet potatoes on a baking sheet and drizzle with the olive oil. Season lightly with salt and pepper. Toss the sweet potatoes to coat evenly, the spread in a single layer on the baking sheet.
Bake until the potatoes are crisp and golden-brown, about 10 minutes. Sprinkle with more salt, if desired, and serve hot.