Buttered popcorn ice cream with caramel sauce

In a recent issue of Bon Appetit magazine there was a recipe for "Buttered Popcorn Ice Cream Sunday."  Intrigued?  So was I! I've been on a sweet and salty kick lately and this recipe just screamed "MAKE ME!" Who was I to disagree with a poor innocent dessert.  It was everything I hoped for and then some.  I made some changes based on the ingredients I had on hand, but kept as close to the recipe as possible.  It really does taste like buttered popcorn and the caramel sauce just takes it over the top!

Buttered-Popcorn Ice Cream Sundae
8 Servings
adapted from a Recipe by Elizabeth Falkner
Ingredients

Caramel Sauce
1 cup sugar
2 tablespoons light corn syrup
1/8 teaspoon cream of tartar
2 tablespoons (1/4 stick) butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Buttered-Popcorn Ice Cream
2 cups popped popcorn  (I don't recommend using microwave popcorn!) I air popped mine.
1 1/2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, divided

1 1/2 cups 2% milk  (using 2 cups whole milk would have produced a creamier texture but I added another     1/2 cup of cream to compensate for the lower percentage milk)

2 1/2 cups heavy cream
1/4 cup light corn syrup
5 tablespoons sugar, divided
8 large egg yolks

Directions:
Caramel Sauce
Combine sugar, corn syrup, cream of tartar, and 1/4 cup water in a medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color, about 7 minutes.

Remove from heat; immediately add butter and stir until melted. Slowly add cream (mixture will bubble vigorously). Add vanilla and salt; whisk until smooth. DO AHEAD: Can be made 1 month ahead. Let cool completely. Cover sauce and chill. Rewarm slightly before using.

Buttered-Popcorn Ice Cream
Set a strainer over a large bowl; set aside. Place popcorn in another large bowl. Drizzle butter over and sprinkle with 1/2 tsp. salt; toss to coat. Add milk and cream; cover and let steep for 10 minutes. Stir in corn syrup and 1 Tbsp. sugar.  Purée popcorn mixture in a blender until smooth. Transfer to a large saucepan and bring to a simmer over medium heat.

Using an electric mixer, beat yolks, remaining 4 Tbsp. sugar, and remaining 1/2 tsp. salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and an instant-read thermometer registers 175°.  Pour through strainer (important step, don't skip!) Cover and chill overnight.
Process in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 2 days ahead. Keep frozen.

Read More http://www.bonappetit.com/recipes/2011/10/buttered-popcorn-ice-cream-sundae#ixzz1fjBxsCVy

THE DARING BAKERS JANUARY 2011 CHALLENGE: BISCUIT JOCONDE IMPRIME/ENTREMET

First off, I want to tell you that while I completed this challenge, I felt it was an epic failure. Ok, maybe that is a bit extreme.  I mean, the cake was edible and quite tasty but it was the whole decorative paste that I somehow managed to mess up.  Sad to say, the design is not visible.  I've learned from my mistake and in the future I hope to recreate this dessert and have total success!

Blog-checking lines: The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert

There are two steps needed to make the cake itself: The Jaconde Sponge and Patterned Joconde-Décor Paste. 

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
        *Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

     1.In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
     2.Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
     3.On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
     4.Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
     5.Fold in melted butter.
     6.Reserve batter to be used later.

Patterned Joconde-Décor Paste
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid *
   * If you wish to make a Cocoa Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:
1.Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2.Gradually add egg whites. Beat continuously.
3.Fold in sifted flour.
4.Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

     1.Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
     2.Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
     3.Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

     4.Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
     5.Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
     6.Cool. Do not leave too long, or you will have difficulty removing it from mat.
     7.Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

This is where I failed... I must have had too thick of a bottom layer on my silpat.

     Preparing the MOLD for entremets:

You can use any type of mold.The suggestions were:
        1.Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
     2.A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
     3.Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good.  Astheroshe store would cut them for her. Cling wrap and parchment line, as outlined above.
     4.Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
     http://www.youtube.com/watch?v=ca4eLDok-4Q
     1.Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
     2.Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
     3.Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
     4.Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
     5.The mold is done, and ready to fill.
     *Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:
Astheroshe gave several suggestions:
http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related
     It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.
     Suggestions:
     Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.     I made an ice cream filling... not traditional I guess but I was too frustrated at this point to really care!

You can see the design colors at the top.  Notice the too thick cake layer hiding the actual design.



I have the top of the cake upside down since you couldn't see the design anyway. Flipped over you can at least see that the disign did exist!  I had left over truffle mix that I layered above the ice cream. 



Look closely and you can see the barest markings of my design.

 

August Daring Bakers Challenge: Baked Alaska

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

Hubby surprised me with an ice cream maker : -)  He said it was for me but I know it was because he didn't want any more late nights of having to stay up so that I could mix the ice cream.  Its not like we were up THAT late last month!!! Its a nice, simple cheapie machine that will provide us with some major yumminess in months to come.

I'm all about different flavors but hubby, my mom and son all like the boring vanilla ice cream.  Thankfully a vanilla recipe was provided for us so I knew that A: it would be good and B: I wouldn't have to go doing a web search for an awesome vanilla ice cream.

The cake was over baked but did have a good taste to it.  Sort of reminded me of the chocolate chip cookies I make using browned butter.  If you have never browned butter, you are in for a treat! Just the smell of the butter browning is heavenly!

The recipe I used for meringue made way to much.  Maybe I just didn't cover mine up enough, I don't know.  All I know is that I had enough to cover six more cakes!  I thought I would just bake the remainder of the meringue into cookies but they dried out into this funky sponge texture... almost rubbery.  Ick, wasn't impressed with that at all!  Over the ice cream itself though it was quite good.

Vanilla Ice Cream

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (165g) sugar

1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract

2 cups (500ml) heavy (approx 35% butterfat) cream

5 large egg yolks

1 teaspoon (5ml) pure vanilla extract

Directions:

1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

I couldn't resist! It looked as if it were smiling
at me so I added some Kix cereal for eyes.

4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.

5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: here 

Brown Butter Pound Cake

19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter

2 cups (200g) sifted cake flour (not self-rising; sift before measuring)

1 teaspoon (5g) baking powder

1/2 teaspoon (3g) salt

1/2 cup (110g) packed light brown sugar

1/3 (75g) cup granulated sugar

4 large eggs

1/2 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

this is how the browned butter looks

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Meringue (For the Baked Alaska)

8 large egg whites

½ teaspoon (3g) cream of tartar

½ teaspoon (3g) salt

1 cup (220g) sugar

     Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Baked Alaska

1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.

3. Make the meringue (see above.)

4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaskas on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.