There is just something about the flavor of cardamom that makes a super pairing with espresso.  This ice cream is very simple to make.  It is made in the same style in which we made ice cream when I was growing up on my grandmother’s farm in rural Georgia – with fresh cream, milk, sugar and natural ingredients, but no eggs.  It is rich and creamy and intensely flavored!  My obsession with the cardamom ice cream affogato came to me a few months back while at Oxbow Market in Napa.   I spotted cardamom ice cream at the Three Twins Ice Cream shop.  Since it is right across from Ritual Coffee, I asked the Ritual folks to put a shot of espresso in the bowl.   I liked it so much that I started experimenting with making cardamom ice cream at home. 
 

Ingredients
1 cup cream
1 vanilla bean
1/2 teaspoon crushed cardamom seeds (I buy whole seeds and crush them myself using a pestle and mortar.)
4 green cardamom pods (optional)
1/2 cup sugar
1 cup whole milk

Espresso shots for serving

You will also need:
Small saucepan
Paring knife
Large spoon
Ice cream maker (I use a Cuisinart ice cream with a compressor in it).
Pint-sized freezer-safe container with tight-fitting lid
Espresso maker
Ice cream scoop
Glasses or dishes for serving affogato

Instructions
Pour the cream into a saucepan and place over medium heat.  Split the vanilla bean lengthwise and scrape the seeds into the cream.  Drop the vanilla bean into the cream, as well. 

Add the crushed cardamom seeds, the cardamom pods and the sugar. Mix well.  When the mixture starts getting bubbles on the sides (just before a full boil), turn off the heat, cover the mixture and let it sit for about 20 minutes for the flavors to infuse.  

Remove the vanilla bean halves and the green cardamom pods.  Add the milk.  Cover and place into the refrigerator to cool for at least an hour.  

Remove the mixture from the refrigerator and pour into the container of your ice cream maker.  Freeze the mixture according to the instructions for your machine. 

Remove the ice cream from the machine, place into a freezer-safe container with a tigh-fitting lid and place into the freezer.  The ice cream will need to freeze to a firm consistency.  I find that overnight is best.
   

Makes 1 pint of ice cream.

To make the affogato, remove the ice cream from the freezer.  Using an ice cream scoop, scoop out a serving of ice cream and place it into a dish.  Pour a shot of hot espresso over the ice cream.  Serve immediately.

With autumn at our door, I’m trying to savor one last moment of summer with this double chocolate ice cream with salted toasted pecans.   In this dish, I used my favorite Askinosie chocolate - made in the USA in Springfield, Missouri.  The pecans are from my hometown in Georgia.  I seasoned them with fleur-de-sel sea salt that I picked up on my last Culinary Getaway to Provence.  The combination of ingredients in this ice cream yields a dessert that is deep, rich and luscious – sweet and savory.

Ingredients
1 cup heavy cream
1/4 cup cocoa powder
3 ounces (by weight) bittersweet or semi-sweet chocolate, finely chopped
1/2 cup sugar
1 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup pecans
1/4 teaspoon fleur-de-sel sea salt plus extra for garnish

You will also need:
Medium saucepan
Large spoon
Immersible blender
Baking dish
Ice cream machine

Instructions
Heat the cream in a medium saucepan over medium high heat until bubbles form at the sides.  Turn off the heat.  Add the cocoa powder and the chopped chocolate.  Let stand for a couple of minutes to melt the chocolate. 

Add the sugar.  Stir well. 

Use an immersible blender to fully incorporate the chocolate and sugar into the cream. 

Add the milk and the vanilla.  Stir well. 

Place the mixture into the refrigerator to completely cool.

Meanwhile, preheat the oven to 300 degrees Fahrenheit.   Add the pecans to a baking dish and roast in the oven for about 15-20 minutes, stirring every 5 minutes, until they start to get a toasty aroma.  Be very careful, as they burn easily.  Remove from the oven and cool completely.

Chop the pecans coarsely and add 1/4 teaspoon fleur-de-sel sea salt to the chopped pecans.  Mix well.  Divide into two portions – 1/2 cup and 1/4 cup.

Remove the cream mixture from the refrigerator and add 1/2 cup of chopped toasted salted pecans.   Reserve 1/4 cup chopped pecans for later. 

Make the ice cream according to the manufacturer’s instructions for your ice cream machine.  Let ripen in the freezer for a few hours before serving. 

To serve, place the ice cream into festive dishes.  Top with a scattering of the reserved chopped pecans.  Sprinkle lightly with fleur-de-sel, if desired. 

Serves 4.

This coffee cake is so simple to make and is moist, crunchy and delicious.  I used olive oil and yogurt in this recipe instead of butter and milk.  You can use any fruit that is in season.  In this instance, I used fresh pears and blueberries.  Note that you don’t even need a mixer – you can mix it all by hand. 

Ingredients
2 cups plain flour (You can substitute 1/4 cup plain flour for 1/4 cup whole wheat flour, if desired.)
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup extra virgin olive oil + extra for the baking pan (I use the “everyday” olive oil from California Olive Ranch)
1 cup Greek-style yogurt (I use 2% from Fage)
1 teaspoon vanilla extract
1 1/2 cups fruit, peeled and coarsely-chopped (or whole, if using berries)

Topping:
1/4 cup extra virgin olive oil (I use the “everyday” olive oil from California Olive Ranch).
1/2 cup brown sugar, packed
1/3 cup plain flour
1/3 cup oats
1/3 cup chopped pecans
1 pinch salt
1 teaspoon cinnamon

You will also need:
3 mixing bowls
Whisk
Large spoon
Medium baking dish

Instructions
Preheat the oven to 350 degrees F/175 degrees Celcius.   Grease the baking pan with olive oil and set aside. 

Place the flour, baking powder and salt into a mixing bowl.  Stir to combine.

Put the eggs and sugar into a second mixing bowl and beat with a whisk until creamy. 

Add the olive oil and yogurt.  Mix well.  

Add the flour mixture and the vanilla.  Stir well to incorporate. 

Add the fruit.  Stir to combine. 

Pour the mixture into the greased baking pan. 

Combine all of the topping ingredients until moist and crumbly. 

Sprinkle them over the top of the batter in the baking pan. 

Place the pan into the preheated oven and bake for about 45 minutes or until the cake bounces back when pressed in the center.   

Remove the cake from the oven and let it cool for 15 minutes before slicing.  Serve with vanilla-laced whipped cream, if desired. 

Serves 8. 

Note: Top photo courtesy of Sean McArdle.

Fresh French prunes are so delightful – in fact, they can be as sweet as candy.  They can be difficult to find, but Glashoff Farms had some this morning at the San Francisco Ferry Plaza Farmers Market.  As soon as I saw them, a clafoutis started to bake inside my head.

Although the clafoutis is traditionally made with cherries, you can use almost any fruit that is in season.  This recipe is really simple and uses ingredients you probably have in your kitchen already.

Ingredients
Butter and sugar for the pan
About 1 pound of fresh French prunes, halved and pitted
4 eggs
1 1/2 cup whole milk
1/4 cup plain flour
1/4 cup sugar
1 teaspoon vanilla extract or your favorite liqueur
Pinch of fresh nutmeg
Powdered sugar for the top (optional)

You will also need:
Baking dish (1 1/2 quart size)
Mixing bowl
Whisk

Instructions

Preheat the oven to 375 degrees Fahrenheit/190 degrees Celsius.

Rub the pan with the butter and sprinkle the bottom with a thin layer of sugar.  Arrange the fruit in the bottom of the pan.

Using a whisk, whip the milk and the eggs together until well-combined, about 1 minute.  Add the flour and the sugar and stir together briefly.  Add the vanilla (or liqueur) and the nutmeg.

Pour the liquid over the fruit in the pan.

Bake for approximately 35 minutes or until the center is set.  Remove from the oven and let cool.

Sprinkle with powdered sugar just before serving.

Serves 6-8.

Baking a cobbler is a perfect way to showcase seasonal fruits.  I found sweet, juicy boysenberries at the market this morning and could hardly wait to get home to use them.  Although I chose boysenberries today, almost any fruit will work in this recipe. 

I grew up on cobblers in rural Georgia.  This is the way we made them - with fresh, ripe fruit, butter and buttermilk. 

Ingredients
2 cups ripe boysenberries
2/3 cup sugar (raw sugar works fine in this recipe)
3 Tablespoons butter, unsalted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
pinch of baking soda
1 cup buttermilk (lowfat works fine in this recipe)
2 Tablespoons sugar

Topping (optional):
1 cup whipping cream
2 Tablespoons sugar
1/2 teaspoon pure vanilla extract
Fresh mint for garnish (optional)

You will also need:
1 colander or mesh strainer for rinsing fruit
1 small saucepan
1 large spoon
Measuring cups
1 9″ diameter baking dish
1 medium-sized mixing bowl
Individual serving bowls

Instructions
Preheat the oven to 425 degrees Fahrenheit.

Rinse the berries and let drain. 

Place the berries into the saucepan and add 2/3 cup sugar.  Place the saucepan on the stove over medium heat.

Stir to incorporate the sugar. 

Bring just to a boil. 

Meanwhile, cut the butter into 12 small pieces.  When the berries just reach a boil, remove them from the heat and pour them into the baking dish. 

Add the 12 pats of butter and set aside for the butter to melt.

Place the flour, baking powder, salt and baking soda into a medium-sized mixing bowl. 

Add the buttermilk and mix well to combine. 

Add two tablespoons sugar and mix well.

Stir the berries until the butter has totally melted. 

Pour the flour mixture on top. 

Bake for about 18 minutes until the top has risen and is browned. 

Remove from the oven.  Let cool for 15 minutes.  Dish up into individual serving bowls. 

To make the topping, whip together the cream, 2 Tablespoons sugar and the vanilla extract until thickened.  Place a large dollop of cream over the top of each bowl of cobbler.  Garnish with fresh mint, if desired. 

Serves 6-8.

Growing up in the South, we had homemade ice cream almost every Sunday afternoon in the summertime.  Our ice cream had a very simple base of cream, whole milk and sugar.   We did not use eggs in it, and we did not cook it.  We added fruits and other ingredients to the base, depending upon what we had gathered that week – ripe, juicy peaches or sweet blackberries.  Sometimes, we just added vanilla or chocolate to the base.  Then we would put the creamy mixture into our hand-cranked churn, cover it with ice and rock salt, and start turning.

My friend Melissa has inspired me to make ice cream again – she has been making some amazing flavors this summer.  This recipe was based on what I had in my kitchen one afternoon – some ripe bananas and a bar of outstanding Askinosie chocolate. It has become one of my favorites.

Ingredients
3/4 cup sugar
1 ripe banana
1 cup cream
1 cup whole milk
1 generous pinch of salt
1.5 ounces of your favorite chocolate (I typically use Askinosie’s 70% San Jose Del Tambo bar, but their Dark Milk Chocolate bar with fleur-de-sel works fantastically well, too.)

You will also need:
Small skillet
Large spoon
Measuring cup
Medium mixing bowl
Ice cream maker (I use one with a compressor in it, but you can use just about any kind.)

Instructions
Put the sugar into the skillet and heat over a medium-high flame until the sugar becomes liquid and turns honey-brown.

Don’t stir it but instead shake the pan to ensure that all of the sugar has turned to liquid.

Reduce the heat to medium-low.

Mash the banana (I do this while it is still in the peel) until it becomes soft.  Peel it and carefully add it to the honey-colored liquid sugar.

Let it cook for about 30 seconds to caramelize the banana.

Add the cream, turn up the heat and bring the mixture back to a boil.

Stir over medium heat for about two minutes.

Remove from the heat and pour the mixture into a medium mixing bowl. Add the whole milk and the salt.

Stir well.

Cover and refrigerate until cool.

Meanwhile, chop the chocolate into small chunks.

When the creamy mixture has cooled, remove it from the refrigerator and add the Askinosie chocolate chunks.

Pour the mixture into your favorite ice cream maker and freeze according to the manufacturer’s instructions.

When the ice cream is ready, either dish it up or put it into a container and store in the freezer for later use.

I like to make this recipe a day ahead and let it “ripen” in the freezer.  Remove it about 3-4 minutes before you need to dish it up so that it thaws slightly.

Serve quickly, though, because it melts fast.

Makes 1 pint of ice cream. Enjoy!

These muffins are delicious and easy to make.  They contain no butter or milk but use low-fat yogurt and olive oil instead.  I have made these muffins with a number of different citrus fruits – Meyer lemons, limes, grapefruits, Satsuma mandarin oranges – and they always turn out great! 

Ingredients
For the muffin:
1 1/2 cup all-purpose unbleached flour
2 teaspoons baking powder
Large pinch of salt
2 teaspoons citrus zest
3 eggs
1 cup sugar
1/2 cup mild-flavored olive oil
1/2 cup low-fat (2%) plain yogurt (I typically use Fage Greek-style yogurt.)

For the syrup:
1/4 cup citrus juice
1/4 cup powdered sugar

You will also need:
2 medium-sized mixing bowls
Whisk
Large Spoon
Muffin pan for 12 muffins
Paper liners for muffin pan

Instructions
Preheat the oven to 350 degrees Fahrenheit.

In a medium-sized mixing bowl, mix together the flour, baking powder, salt and zest.

In a second mixing bowl, whisk together the eggs, sugar, olive oil and yogurt.  When they are mixed well, add the dry ingredients and stir just until they are incorporated. 

Pour batter into each of the muffin liners until they are about 2/3 full.  There should be enough batter for 12 muffins. 

Bake for approximately 18 minutes, until the top springs back when pressed.  Remove from the oven.  Let cool for about 5 minutes. 

Meanwhile, make the syrup by mixing together the citrus juice and the powdered sugar.  Poke holes into each muffin with a fork.  Drizzle some citrus syrup over each muffin.  

Makes one dozen muffins.

Budda’s Hand is a type of citron that looks like a large thick-skinned lemon with long fingers.  It has a fragrance similar to that of lemon blossoms.  One of my favorite ways to use this citron is to candy it.  You can either enjoy it simply candied or dip it into a great-quality melted dark chocolate to finish. 

Ingredients
1 medium-sized Budda’s hand citron, washed and dried
2 cups sugar (unrefined works great in this recipe)
2 cups water

3 ounces great-quality dark chocolate (optional)

You will also need:
Cutting board
Chef’s knife
1 medium-sized saucepan
Slotted spoon
Baking sheet
Cooling rack
Parchment paper
1 double-boiler (if coating with chocolate)
Another baking sheet (if coating with chocolate)

Instructions
Slice the Budda’s Hand citron into thin (1/8″) slices. 

Bring the water and sugar to a boil in a medium saucepan. 

Add the Budda’s Hand citron. 

Reduce the heat and simmer for about 45 minutes-1 hour, until the citron is translucent and the liquid has thickened.

Meanwhile, line a baking sheet with a sheet of parchment paper.  Place the cooling rack on top.  

When all of the citron in the pot is translucent, remove the pot from the heat.  Using a slotted spoon, remove the citron from the liquid and spread it out on the cooling rack. 

Pour the remaining liquid into a jar. 

Cover tightly with a lid and refrigerate when cool.  This liquid will set up like jelly and will be delicious on bread and with cheeses – a nice bonus!

When the candied citron has totally cooled, either store it in an airtight container in the refrigerator – or take part of it (or all of it) and coat it with dark chocolate.

Chop the chocolate into small pieces. 

Bring about an inch of water to a boil in the bottom of your double-boiler.  Bring the water almost to a boil.  Turn the heat down to low but make sure that the water is still hot.  Place the chocolate in the top of the double boiler and place it over the bottom pan of hot water.  Stir the chocolate until it melts.   Turn off the heat but leave the pot on the burner. 

Meanwhile, line the second baking pan with a piece of parchment paper.  Dip the candied citron pieces into the chocolate and place each one on the parchment paper to cool.

When completely cool and the chocolate has set up, store in an airtight container in the refrigerator.

Yield:  About four dozen pieces.

English-style puddings remind me of luscious fruit cakes – only much more moist.  This one is made with one of my favorite fruits, the hachiya persimmon.  There are so many persimmons in our farmers markets right now, and I am very lucky to have a tree in my yard.  I am always trying to come up with new ways in which to use them. 

Ingredients
For the pudding:
2 large ripe Hachiya persimmons
1 stick (4 ounces) butter + more for the mold
1 cup sugar (unrefined works great in this recipe)
1 cup unbleached all-purpose flour
2 eggs, slightly beaten
3 teaspoons bourbon
2 teaspoons baking powder, mixed with 2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup chopped raisins

For the hard sauce:
1 stick (4 ounces) butter, softened
1 cup powdered sugar
1 Tablespoon bourbon
2 Tablespoons persimmon puree (optional)

You will also need:
Food processor
Mixer – portable or stand mixer will work fine
Large spoon
Pudding mold with lid or metal bowl with foil, buttered well 
Large pot with lid + water
Medium mixing bowl

Instructions
Cut the stem out of the persimmons and puree them in the food processor.  Measure out 1 cup of puree and 2 Tablespoons of puree and set them aside.

Cream the butter and sugar together until fluffy.  Add the flour and the persimmon puree and mix well. 

Add the eggs, bourbon, baking powder solution, vanilla extract, cinnamon, ginger and cloves.  Mix well. 

Stir in the walnuts and the raisins. 

Pour the batter into the prepared pudding mold or metal bowl. 

Cover well with the lid or with the foil. 

Fill a large pot with enough water to come halfway up the sides of the pudding mold.  Place the pudding in the water.  Bring the water to a boil.  Reduce the water to a simmer, cover and cook for about two hours until the pudding has cooked throughout.  You may need to add water during the process as some may evaporate.   

To make the hard sauce, combine the softened butter, sugar, bourbon and persimmon puree and stir vigorously. 

When the pudding is done, remove it from the water and let it sit in the mold to cool for at least an hour.  Remove the pudding from the mold and serve it with the hard sauce.

 Serves 8.

I call these buttery bites “no-fuss cookies” because they are mixed in the food processor – in one simple, easy step.  They can be made for children and for grown-ups, too.  The glaze calls for either orange juice or Cointreau – use the Cointreau if only grown-ups will be enjoying them!   And, of course, you can cut them into any shape you’d like!

Ingredients

For the cookies:
1 cup + 2 Tablespoons all-purpose flour
1/4 teaspoon fine sea salt
1/8 teaspoon baking powder
1 stick (4 oz.) unsalted butter, softened
1/2 cup sugar
1 Tablespoon grated orange zest
2 medium egg yolks
1 teaspoon vanilla extract

For the glaze:
1/2 cup powdered sugar
1 Tablespoon orange juice or Cointreau liqueur
1 Tablespoon full-fat milk or half-n-half
1 teaspoon grated orange zest

You will also need:
Food processor with blade attachment
Plastic wrap
Rolling pin
Cookie cutters
Parchment paper or silpat mat
Baking sheet
Metal spatula
Cooling rack
Small bowl
Teaspoon

Instructions
Preheat the oven to 350 degrees Fahrenheit.

Put all of the cookie ingredients in the food processor and process for about a minute until the dough comes together.  Remove the blade and set it aside.  Gather up the dough and wrap it in a piece of plastic wrap. 

Let the dough rest in the refrigerator for at least a half hour.

Remove the dough from the refrigerator and roll it out between two sheets of plastic wrap until it is about 1/4″ thick.  Using the cookie cutters, cut into your desired shapes. 

Place the parchment or silpat onto the baking sheet.  Place the cookies onto the baking sheet. 

Bake for about 11 minutes or until lightly browned.  Remove from the oven.

Let the cookies cool for a few minutes on the baking sheet.  When the cookies are cool enough to handle with a metal spatula, then move them onto the cooling rack.  Cool completely.

Meanwhile, mix the ingredients for the glaze together in the small bowl. 

When the cookies are cool, spoon the glaze onto the cookies. 

Serve immediately. 

Note:  If you are not serving these cookies right away, then store them without the glaze.  Glaze them right before serving. 

Makes about 18 3″ cookies.