Have a Sweet Adventure
(Page 3 of 8)
February/March 2006
By Susan Belsinger
1 teaspoon rose water
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A good handful of rose petals
1 cup confectioners’ sugar
1 tablespoon rose jelly or 1 tablespoon red currant jelly mixed with about √ teaspoon rose water
2 to 3 teaspoons water
Preheat oven to 425 degrees. Combine dry ingredients in a large bowl and blend thoroughly. Using a pastry cutter or two knives, cut in butter until the mixture resembles a coarse meal. Stir in pistachios.
Stir cream together with rose water. Rinse rose petals and pat dry. Cut into a chiffonade (thin ribbon-like shreds); there should be about 2 tablespoons. Stir cut rose petals into cream and add the liquid to the dry ingredients. Stir to form a soft dough.
Drop the dough by the heaping tablespoonful onto an ungreased baking sheet. Bake scones for 10 to 12 minutes or until golden brown. Prepare the icing while the scones are baking. Combine confectioner’s sugar, jelly and 2 teaspoons water in a small bowl and whisk until smooth. Add another teaspoon water if icing seems too thick — it will melt a little if the scones are warm.
Remove scones to a baking rack to cool slightly before drizzling with icing. They are best served warm, right after baking.
If you want to prepare them in advance, cool them completely without icing and store them in an airtight container. Wrap them in foil and gently reheat in a 325-degree oven for 10 to 15 minutes. Drizzle the icing over them while they are warm.
Chocolate Ice Cream with Anise-flavored Herbs
Makes about 1 1/2 quarts
This creamy chocolate ice cream becomes nearly exotic when flavored with a hint of anise or licorice. Anise or Thai basil are delicious in this recipe, or it can be prepared with other licorice-flavored herbs like tarragon or anise hyssop. If you don’t prefer an anise flavor, then try mint or cinnamon basil, which are always a good choice with chocolate
2 cups milk
2 cups whipping cream
1 cup sugar
1/2 cup packed whole anise or Thai basil leaves
6 extra-large egg yolks
2 ounces unsweetened chocolate, broken into pieces
6 ounces good-quality, semisweet chocolate, broken into pieces
Combine milk with 1 cup of whipping cream, sugar and anise or basil in a 2-quart, heavy-bottom nonreactive saucepan. Bruise the leaves against the side of the pan with a wooden spoon. Bring contents of pan to a simmer and remove from heat. Cover, and let herbs steep in the liquid for 30 minutes.
Strain infused cream through a large sieve, pressing on herb leaves to extract their essence. Return warm infused cream to the pan, reserving about 1 cup. Lightly whisk eggs in a small bowl and add about half of the reserved cup of the warm cream to eggs and whisk; add remaining cream and whisk again.
Whisk egg and cream mixture into the saucepan and gently reheat the infused cream over low heat. Cook, stirring constantly, until custard lightly coats a metal spoon, about 5 minutes. Remove from heat.
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