I’m an autumn girl. This favored season of mine showers me with crisp sweater weather, falling crimson leaves and cozy fires that align with my introvert’s sensibilities. And I cannot forget autumn’s bounty of rib-sticking roasted meats, soups and stews that beckon my German sensibilities as well. And yet, I bask in the first few weeks of summer – perhaps even more than autumn. Summer’s constant sun soaks through my tired flesh and warms my very soul. Birds sing the song of summer throughout the trees during the day while crickets serenade the night away, calming me. The longer days encourage my evening walks and dining alfresco – the TV is left silent. And my kitchen is inspired by summer’s bounty of sweet corn, ripe tomatoes, juicy nectarines and, of course, freshly made gelato.
This is my post-gelato school updated version of a 2012 recipe. Measurements are in grams.
500 grams 2% milk
1 bunch fresh mint leaves, washed, patted dry and lightly packed – about 2 cups
145 grams sugar
16 grams corn syrup
1 gram salt
38 grams powdered milk
1 gram guar gum
1 gram carob
250 grams heavy whipping cream
2 grams vanilla
1 package chocolate dinner mints, chopped (such as Andes) – about 1 cup
Heat milk to 104 degrees. Remove from heat, add ¾ of mint leaves, stir, cover and let steep for 1 to 1 ½ hours. Strain mint, pressing to extract as much mint oil as possible. Re-warm milk mixture. At 104 degrees, add sugar, corn syrup and salt. Continue heating and stirring milk mixture. At 144 degrees, add powdered milk mixed well with guar gum and carob. Heat milk to 194 degrees to pasteurize and immediately remove from heat.
Cool milk mixture in ice bath, adding cream and vanilla when mixture’s temperature is reduced to 144 degrees. Add remaining 1/4 of mint leaves and emulsify with a stick blender. When mixture has cooled to room temperature, pour through a sieve and refrigerate overnight.
Make gelato in ice cream maker and process according to manufacturer’s directions. Add chopped mints about one minute before gelato is finished.
Over 20 years ago, a young woman traveled to Sedona and stayed, on recommendation, at Don Hoel’s cabins. They were a cluster of small cabins near Oak Creek, looking a bit tired, but still cozy and homey, each with a kitchen, fireplace and a separate bedroom.
12 years later, she returned to Sedona and the first lodging she considered was Don Hoel’s. She was disappointed to learn she couldn’t reserve a cabin – the owner was selling and the cabins were closed. She stayed just down the road at Junipine, at a place that was neither cozy nor homey. During that trip, she drove past Don Hoel’s and saw the large “For Sale” sign across the closed gates. Even then, she daydreamed about buying it. The place was big – over 20 acres, with 20 cabins and a market. Her thoughts on the matter stayed in the daydream world.
The woman is back again. The place is now renamed, owned by a young couple for the past 5 years . They’ve polished the place up, adding the much needed character, and turned it into a little gem. The woman, who is not so young anymore, is envious. Again, she thinks “I could do that” and this time she doesn’t consider it just a daydream.
“Happy Anniversary!” – or is it “Happy Birthday?” We’re 9 years old today. For a girl who can’t stay committed to much of anything, I’m astonished to find TwoBitTart is still going – and growing! I starting this blog in 2008 with a different name (Phorenications) and a different mission – and nine years later, what began as a silly little hobby has grown into a big part of my life. This anniversary deserves some cake – like Bananas Foster Cake with Caramel Latte Buttercream Frosting.
Caramel and coffee flavor this not-too-sweet frosting
2 Tablespoons water
6.5 ounces sugar
3 Tablespoons strong coffee
3 Tablespoons heavy whipping cream
3 egg yolks
7 ounces softened butter
Combine water and sugar in a small saucepan. Cook over medium heat until sugar melts and turns coppery brown. Remove caramel from heat, cool slightly, and add coffee and whipping cream (caramel may bubble).
In the bowl of a stand mixer, beat yolks. Add caramel to yolks in a steady stream. Continue whipping until mixture has cooled to body temperature. Add 1/3 of butter and whip. Add remaining butter and whip until frosting is pale tan, fluffy and a spreadable consistency. In addition to banana cake, this bittersweet frosting would pair nicely with rich chocolate cake.
Every Superhero has one great nemesis. Batman has Joker. Superman has Lex Luthor. My nemesis is named Inertia. Inertia convinces me to sleep an extra hour; she calls me to my comfy couch, and encourages me to get lost in formulaic television rather than creating something of my own. Inertia’s power frightens me. Without her, there’s no telling what I can do, yet I don’t know how to rid myself of her. This layoff has given me approximately 40 weeks to reinvent myself. 40 weeks seems like plenty of time, but not when Inertia sits at my left hand, whispering to me, “Tomorrow, tomorrow, start tomorrow.”
4 Large Brussels sprouts, cut in half and finely shredded (about 1 1/2 cups of leaves)
1/3 cup Canadian bacon, finely diced
1/3 cup crumbled feta cheese
1 1/3 cup All-purpose flour
½ teaspoon salt
2 teaspoon fresh thyme, chopped
1/3 cup canola oil
3 Tablespoons plus 1 Tablespoon milk
Sauté onion in butter until beginning to soften. Add Brussels sprouts and bacon and continue cooking until onions are soft and golden. Sprinkle with salt and pepper and set aside.
Preheat oven to 350 degrees. In a medium bowl, combine flour, salt and thyme. Combine canola oil and 3 Tablespoons milk in a measuring cup. Pour oil mixture over flour mixture and mix well. Place dough between two sheets of waxed paper and roll into a 12” circle. Place on a sheet pan, remove waxed paper.
Spread filling on dough, leaving a ¾” border. Sprinkle filling with feta cheese. Brush border with remaining 1 Tablespoon milk, fold border towards center, just barely enclosing filling and pleating as you go. Brush top of dough with any remaining milk.
Bake galette 25-30 minutes until crust is golden brown.
Remember how you suffered through the last week of school before summer vacation? You couldn’t wait for summer to begin, concentrating seemed impossible, time in the classroom dragged on forever, and you were incensed if teachers asked you to do any actual work. You just had to get through those…last…few…day.
Déjà vu. I’m one week away from being officially laid off and the hour can’t arrive soon enough. I’m anxious for the moment when my time is once mine to spend as I desire. Sign my yearbook already and let’s get on with it.
In honor of the season (although it doesn’t officially begin until Monday), today’s recipe highlights a summer produce classic – freshly-picked sweet summer corn.