Olive Oil Sorbet
Fresh from the olive harvest we were anxious to experiment with our new ingredient, olive oil from the Streitz groves. Over the next weeks we will be publishing many creative ways to use olive oil: in sorbet, cakes, focaccia and more. We are also going to visit some restaurants on the Riviera, that are now featuring...
Pine Nut Pie
Yield: 1 pie Ingredients: 1 pate brise 1/3 cup rice syrup 1 teaspoon molasses 1/3 cup brown sugar 1 teaspoon pure vanilla extract 8 tablespoons butter, cut into 1-inch cubes 1/2 cup heavy cream 2 large eggs, lightly beaten 1 cup pine nuts Directions: For the Crust Preheat oven to 375F degrees. Press crust into...
Roasted Pumpkin Ginger Pie
The original outcome of this pie was a bit more savory than sweet, so we upped the sugar and reduced the ginger just a bit. The end result was a fun twist on a traditional Thanksgiving Day pie. Yield: 1 pie Ingredients: 1 pie crust (see recipe for pate brisée) 2 cups roasted pumpkin puree...
Cardamom Whipped Cream
Recipe By: Cooks Illustrated Ingredients: 1 1/2 cups heavy cream chilled, chilled 1/2 teaspoon granulated sugar 1/2 teaspoon vanilla extract 1/2 teaspoon cardamom, ground Directions: Chill deep bowl and beaters of mixer in freezer for at least 20 minutes. Add cream, sugar, vanilla, and cardamom to chilled bowl. Beat on low speed until small bubbles...
Sweet Chayote Bread
After coming across these atypical vegetables in markets across the Riviera this time of year, we experimented with chayote in many different forms (sautéed, puree, etc.). In the end, we wanted to share a bread recipe, akin to the zucchini bread recipe we played with all summer long. Note to our French readers: Bread such...
Sour Cherry and Rosemary Ice Cream
When we first arrived in Ramatuelle for the filming, the sour cherry tree in the garden was overflowing with ripe fruit just begging to be picked. A first thought was to make a compote with rosemary from the garden. Joshua whipped this up, and bam! we go the idea to confect a full on ice...
Basil Vanilla Ice Cream
Combining fresh basil with vanilla is a surprising and delicious combination. It is a nice twist and can be garnished with fresh basil leaves. The use of basil was inspired by our experimentations with other herbs such as rosemary, and led to further explorations using fennel seeds and other spices. Yield: about 1 quart Ingredients:...
Fig Fennel Ice Cream
Yield: about 1 quart Ingredients: Compote: 1 lb. figs, chopped 2 tablespoon water Ice Cream: 2 cups whole milk 1 cup heavy cream 1 vanilla bean, seeded 2 tablespoon fennel seeds, toasted pinch of salt 1 cup sugar 6 egg yolks Directions: For the Compote: In a medium sauce pan, dissolve sugar in water. Add...