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Hot Fudge Sauce - A dessert and a marital aid...


There's nothing quite as wonderful as a warm fudge sauce poured over homemade ice cream (see previous post for vanilla ice cream recipe) and a homemade fudge sauce elevates the already grand ice cream to an ethereal delight. It is impossible to describe, so you need to make some and describe it to yourself.

At Snowy Palms Resort it is used in the kitchen to be served atop Lazy Bastard's wonderful ice cream, and when it is in the fridge there are those that enjoy it in an entirely different way and does it disappear fast. In the interest of decorum I won't go on further about that sordid subject, suffice it to say, it is not just a dessert topping Dorothy...




Hot Fudge Sauce

2/3 cup whipping cream
1/2 cup corn syrup
1/3 cup brown sugar, packed firmly
1/4 cup cocoa powder (Dutch process cocoa is best for this and Fry’s is great!)

1/4 tsp salt
6 oz dark (70%) or extra dark chocolate (85%), chopped and divided in half

2 Tbsp unsalted butter
1 tsp vanilla 


Place cream, corn syrup, sugar, cocoa, salt, and half of chocolate into a heavy sauce pan.

Place over medium heat then bring to a boil, stirring constantly.

Reduce heat to low-medium to achieve a light bubbling action, cook for 5 minutes, stirring occasionally.

Remove from heat. 

Add butter, vanilla, and remaining half of the chopped chocolate then stir until smooth. 

Cool sauce to warm before serving. Then watch the smiles and expressions of joy and rapture take over as your guests enjoy a bit of earthly, fudgy, bliss...

Store in a plastic container that has a tight fitting lid.  It'll last 10 days in the fridge.

Vanilla Bean Ice Cream - Grandma Boos Style...



Many years ago. Many, many years ago. My sister Danette and I returned to Edmonton from Vancouver during summer vacation to visit our 4 grandparents (maternal and paternal) and in doing so we stayed with Grandma Boos (you all remember her baked beans don't you?) and took in all the sights and sounds that were a part of that house on Calder's 115th street. When language turned blue, a good donnybrook broke out, Wisers was poured and cards were tossed in the blood sport called cribbage a good time was had my some, not all, but some, and the Sunday afternoon gathering was underway.

It was prior to the starting of the usual Sunday afternoon gathering that Grandma suggested making some homemade ice cream and my sister and I wholeheartedly agreed with her.

After gaining our acceptance she headed to the kitchen to begin the process that is, making ice cream, and with the clanging of pots, a smoking of a few cigarettes, a lot of off-key humming and perhaps a gallon of coffee she took on the task with 2 little miscreants cheering her on in anticipation of some sweet, smooth, cold scoops of joy.

Finally after what seemed like forever she announced the ice cream is ready to churn.

"Churn?  What is this churn you speak of old woman?" my inside voice asked.

The next thing we see is a galvanized bucket with a handle attached placed on the table and Grandma shaking some ice cubes into it, then she placed handfuls of salt onto the ice cubes. We were mystified. Salt in ice cream? Who'd a thunk?

Once the salt was delivered into the bucket she poured the liquid she had been working with on the stove into another bucket also inside the contraption, flipped down a hinged lid and then looked at me and my sister and said, "You'll have to take turns cranking the handle" and then proceed to give us a demonstration of what cranking the handle looked like.

Once we had our demonstration I took the handle in hand and began to crank, and crank, and crank, and crank, in fact I cranked until my arm seized up and then it was Danette's turn. She cranked and cranked and cranked until she was worn out at which point it became my turn again. And cranking I did.

The cranking continued for a bit longer at which point I yelled out to Grandma, "it's ready" and she replied, "NO it's not, keep cranking!!"

 I can't remember if it was Danette that started whining first or if it was me, nor can I remember who started crying first, but crying was part of the cranking too and it complemented the whining perfectly. Between the whining and crying however, the cranking continued and after 229 hours, or so it seemed, Grandma came in to check on us, took a look in the bucket and declared, "It's ready!".

The handle was removed, the inner bucket removed from the outer bucket, and finally a spoon went into the inner bucket and scooped out two bowls of wonderfully, gloriously delicious, cold and creamy vanilla ice cream. It was a definitive life moment for me.

The taste of that wonderful home ice cream stuck with me all my life, as did the memories of the cranking, the muscle cramps, the crying and whining, but mostly the cranking, and I vowed I would NEVER do that again, but I did find another way to enjoy homemade ice cream years later that did not involved cranking, or whining, or crying but tasted just as glorious. It follows below. 

Vanilla Bean Ice Cream 
 
1 cup whole milk
¾ cup white sugar
2 cups Whipping cream
¼ tsp salt
1 vanilla bean

4 egg yolks
1 teaspoon vanilla extract

Place a 3-quart sauce pan over medium/low heat -  add sugar, heavy cream, milk and salt and heat, stirring continuously until the sugar is dissolved. Bring to a near boil, then remove from heat.

Split the vanilla bean, press open the scrape the seeds from the vanilla bean.

Add the seeds to the hot cream mixture along with the bean pod. Stir well, then let steep at room temperature for 30 minutes. Remove bean pod once the time has elapsed.
Whisk the egg yolks in a medium bowl.

Remove 1 cup of cream mixture from pot and slowly drizzle into the beaten eggs, whisking constantly as you do (this is called tempering the egg yolks).

When completed, slowly pour the tempered egg/cream mixture back into the remaining cream mixture in the saucepan, whisking constantly.

Place the saucepan over medium-low heat and stir constantly with a heatproof spatula until the mixture thickens (180? F). If a spoon is placed into the mixture (now a custard) and then removed, run your finger across the back of the spoon and the line it makes in the custard should not run.
 

Pour the finished mixture through a fine-mesh colander placed over a medium size bowl.

Stir in the vanilla extract, then place the bowl in an ice bath until the mixture is cool. Ensure no water gets into the cooling custard.

Pour cooled mixture into a container and cover with a tight-fitting lid or plastic wrap. Refrigerate until completely chilled, 4 hours or overnight.

When custard is completely chilled freeze the mixture in your ice cream maker according to the manufacturer's instructions. However, regardless of your machine, the volume of finished product should be at least 20% larger than when you poured the custard into the ice cream maker to indicate it is ready (see bottom picture below).
 
 

Place ice cream into the freezer for an hour or longer to have it tighten up. Most home use machines complete it to a very soft serve consistency and it needs a bit more freeze before serving.




Eat it as is or serve with whatever you like; berries, chocolate syrup or my favourite - hot fudge sauce (see recipe in the next posting).

No whining or crying!!!!!

Snowy Palms Resort








Cariboo Beef Sushi; aka - Steak Bites...




Lazy Bastard hasn't had an original thought in his brain - EVER. If he hasn't ripped off an idea from someone or some magazine, then he doesn't have an idea, or even an inking really, and like most foods he serves he ripped off the recipe from someone else and in this case it was stolen from his father.

He blames his father for the fact he wasn't born rich or well hung, always referring to the apple/tree analogy. But he did learn to cook and swear from El Padre and he did receive good looks, wit and charm from his father, but if you ask him, he would still rather have been born well hung. But his Pa always told him, "Son, if you can't be born hung, you might as well be handy, so pass the fucking hammer!"

In any event, he has ripped off many recipes from his father as I mentioned above, and the Steak Bite recipe that follows below is a good example of his recipe theft and I must say that everyone at Snowy Palms is glad he did because it is fantastic and a favourite appetizer when the Twister mat is rolled out for the weekly Co-Ed Naked Twister Gala and Prayer Vigil. Oh, he really isn't that handy either.

He renamed the treats Cariboo Beef Sushi claiming he only uses BC's Cariboo region beef, but that claim is spurious at best. Regardless of the origin of the beef used it is really worth making. Really!

Cariboo Beef Sushi

1/2 cup mayonnaise

2 Tbsp horseradish (not the creamed version)
Dijon mustard  

12 oz lb barbecue steak, sliced thin, 1 1/2" square pieces

3 slices Tramezzini Bread



Toast the bread on both sides

Slice the bread into 12 equal sized pieces

 1 1/2" square! More or less...

Mix the mayonnaise and horseradish together with a pinch of salt and fresh ground pepper

Spread a generous amount on a square of toasted bread

Place a piece of steak on the mayo-covered toast

Add a dollop of Dijon mustard

place a few capers into the mustard

Continue the assembly until the job is complete or you are full
 


Serve up to waiting guests or simply eat them yourself!



Snowy Palms Resort

Dim Sum Style - Black Pepper Beef Short Ribs

Continuing with the Dim Sum series I offer you this version of Black Pepper Beef  Short Ribs for your dining pleasure. The original recipe was found at Woks Of Life and I tweaked it just a bit.

Nothing is more satisfying for me, food-wise, than seeing a cart full of bamboo steamers coming my way atop a dim sum cart. Nothing! And sadly I haven't located good dim sum joint in Prince George so I will continue to make it for the benefit of all in attendance at Snowy Palms. Maybe opening a dim sum food truck in the summer?  Now there's an ass-busting plan! Nahhhhh...

Thankfully in Prince George we have The Chinese Store (that's the name!) to find select Asian ingredients, as well, Serengeti Northern BC offers up hard to find items.  The local supermarkets do a good job of it also, so if you are so inclined, and you want to make dim sum, visit these fine stores.  If you live in a bigger center like Edmonton or Vancouver you have a myriad of sources to locate the needed ingredients such as T&T Markets.


So go find some steamers and pantry ingredients and follow along.


1 lb  beef short ribs, Maui/Korean/Argentinian cut, -trimmed of any gristle or silver skin, cut into single rib pieces

1 onion, thin sliced

Marinade:

¼ tsp baking soda
½ tsp sugar
¼ tsp Chinese 5 spice powder
1 Tbsp dry sherry or sake
2 tsp light soy sauce
 
1 tsp dark soy sauce
1 tsp oyster sauce
1 teaspoon sesame oil
1 clove garlic, pressed

Add just before steaming:

1 tsp sesame oil
1 Tbsp cornstarch or tapioca starch
1 tsp freshly ground/cracked black pepper (coarse grind)

Place all above marinade ingredients into a plastic or glass container and mix well.

Add the ribs and onion to the bowl and toss to coat evenly, ensure the ribs have all met the marinade. Cover and place in fridge overnight.


When ready to cook, take the ribs out of the refrigerator, add the sesame oil, cornstarch, and freshly ground black pepper. Mix well, set aside for 1 hour to come to room temperature

Place the ribs in heat-proof bowl then place into the steamer, cover and steam for 10 minutes.
 

Stir the ribs then cover and steam for another 10 minutes.



At 20 minutes, check to see if the ribs are cooked through and the sauce has thickened up.  If you prefer very tender ribs, then steam for an additional 20 minutes, stirring every 10 minutes.

Once cooked to your liking, remove from the steamer and serve in small dim sum size plates.

Serve hot.

Note: These can be cooked well in advance and kept in the fridge, when ready to eat, simply reheat them in  a steamer and serve…

Snowy Palms Resort