Summer has officially arrived in the Parkallen Home Garden. With summer comes a garden full of fresh veggies. I wanted to give you a little update on how the plants are doing so far this summer.
The strawberry plant is starting to flower nicely.
Even Hubbard is starting to grow big and strong.
All in all, the garden boxes were a fantastic idea. The soil is draining well, and the plants are thriving! I am getting so excited to head into the garden to collect veggies for dinner. I would say we are only a few weeks away from that! Stay tuned for more gardening adventures in our Parkallen Home Garden.
Ah Cherry season. I was so excited to see rainier cherries at the market yesterday that I bought a large bag. It was good that I did too because it was the last bag of the day when I got there! I thought the return of cherry season would best be celebrated with ice cream. I also love cardamon, so when I saw this recipe, I was quite excited to try it!
Here they are, the lovely rainier cherries.
Cardamon Cherry Ice Cream (Courtesy of Food Wanderings)
You will need:
- 2 cups cherries, pitted and halved
- 2 tablespoons sugar
- 1 1/2 cups 1% milk1/2 cup sugar
- 1/4-1/3 ground cardamon
- 8 egg yolks
- 1 tablespoon vanilla
- 1 1/2 cups of half and half
In a medium bowl, add the cherries and 2 tablespoons of sugar. Mix and keep refrigerated overnight.
Whisk the yolks and sugar lightly in a medium heat resistant bowl, until sugar dissolves.
In a medium sauce pan, add the milk, half and half, vanilla and cardamon. Turn the heat to low medium heat until it just begins to steam.
Once bubbles start appearing around the edge of the pot, add 1/2 cup of the warm milk into the egg yolks in 2-3 increments while constantly whisking the egg yolks. This process is called tempering. Add the tempered egg yolks into the sauce pan while constantly stirring for up to 10 minutes. The milk/yolk mixture will turn into a light thin custard. Remove from the heat and pour the custard base into a heat resistant bowl with a lid. Let completely cool and refrigerate overnight.
The next day, churn in an ice cream maker according to manufacturer’s instructions. Once it reaches a soft serve consistency, strain the cherries and add them to the ice cream maker. Churn for a few seconds longer until the cherries are evenly incorporated. Scoop into a freezer proof container. Cover with a lid and keep in the freezer, ideally overnight, before serving. Enjoy, a lot!
There is nothing more satisfying than baking on a cold, windy, rainy evening. When it get’s like this, I just want to make muffins. So make muffins I did. White Chocolate Peach Muffins, to be exact!
I’ve had this recipe kicking around for a really long time, and truthfully, I have no idea why I’ve never posted it. They turn out great, every time, and you can swap out the peaches for different fruit to switch things up!
White Chocolate Peach Muffins
You will need:
1/2 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/4 cup melted butter or oil
2 cups whole grain flour
1 tablespoon baking powder
1/4 teaspoon cinnamon
1 cup diced peaches
1/2 cup white chocolate chips
1/2 cup sunflower seeds
1/2 cup of sliced almonds
Preheat 0ven to 375. In a large bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla & oil. Gently whisk to combine. In another bowl, combine flour, baking powder and cinnamon. Add to wet ingredients and stir just until flour disappears. Gently stir in peaches, white chocolate and sunflower seeds. Spray a muffin tin with non-stick cooking spray and spoon in the batter. Bake for 20-25 mins, or until top of muffins begin to brown.
It’s that time of year again: It’s time for Edmontonians to revel in all things summer. That means BBQs and ice cream, cold patio beers and burgers, campfires under the never setting sun and warm, lovely weather. Soak it all in, Edmonton. We deserve it. At this time of the year, I start jonesing hard for ice cream. That’s why I bring you my inaugural summer ice cream recipe. This time, it’s coconut! I’ve always loved coconut ice cream, especially Pinochio’s Ice Cream. It’s creamy, nutty and sweet flavour make my tongue dance with delight!
Once the milk is simmering, it’s time to temper it into the egg yolk mixture. That means adding it, bit by bit, while you are continuously mixing the yolk mixture. As you can imagine, it is extremely difficult to take a picture of this step, unless you have a third arm.
Homemade Coconut Ice Cream (Courtesy of the Food Network)
2 cups half and half
2 cups lite coconut milk
8 egg yolks
3/4 cups sugar
Whisk the egg yolks and sugar together, long enough to dissolve the sugar and until it looks like mayonnaise.
Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring constantly, until mixture starts to thicken. Transfer back to bowl and chill immediately in the fridge. Refrigerate overnight.
Churn in your ice cream machine. Transfer to a Tupperware and pop it in the freezer. Let firm in the freezer for at least 30 minutes then serve. Enjoy, a lot!