MAPLE WALNUT ICE CREAM

All I can do is dream of the day when Scott and I get a cow or some goats.  Committing to a plastic free lifestyle has enhanced this desire even more because plastic free organic dairy products are non existent around these parts.  So, until then I am still going to buy organic milk in a carton, which is at least recyclable, and make our yogurt and tonight, ice cream!  I've had some maple walnuts floating around in our freezer for over a year.  What better way to use them up than in this delicious ice cream?

MAPLE WALNUT ICE CREAM

4 organic egg yolks

2/3 cup local maple syrup

1 tsp organic unbleached flour

1/4 tsp sea salt

1 cup organic half and half or 18% cream

1 cup organic whole milk

1/2 tsp organic vanilla

1/2 cup organic maple walnuts (recipe follows)

Method:  In a bowl, whisk together the egg yolks, maple syrup, flour and sea salt.  Set aside.  In a saucepan over medium low heat, bring cream and milk to a simmer.  Gradually whisk into the egg mixture.  Return mixture to the saucepan and cook over low heat, stirring often until the mixture is thick enough to coat the back of a wooden spoon.  Cool to room temperature.  Stir in vanilla, cover and refrigerate until completely cold or overnight.

Transfer to an ice cream maker and follow your manufacturer's directions.  Add maple walnuts in the last 5 minutes of freezing

MAPLE WALNUTS

3 cups organic walnuts

1/4 cup maple sugar

1 tsp coarse sea salt

1/4 tsp organic ground cinnamon

1/8 cup brandy

1 Tbsp pure vanilla

1/2 cup local maple syrup

1 Tbsp organic unsalted butter

Method:  Preheat oven to 350*.  Spread walnuts in a single layer on a baking sheet, toast in oven, stirring occasionally, until fragrant, about 10 minutes.  Let cool completely.

Combine maple sugar, salt, and cinnamon in a medium bowl; set aside.  In a large, deep skillet, combine brandy, vanilla, maple syrup and butter.  Bring to a boil over medium heat, and cook until liquid is reduced by half, about 5 minutes.  Stir in nuts, and continue cooking, stirring, until skillet is almost dry, about 3 minutes more.

Remove from heat, and immediately add reserved sugar mixture to hot nut mixture.  Toss until well coated.  Spread nuts out on a baking sheet lined with parchment paper and let cool completely.  Store nuts in an airtight container at room temperature up to 2 weeks or freeze for 6 months to one year.

BIRTHDAY DINNER

My son is two years old today.  I didn't know I was making a special meal until we sat down and realized just how lovely it was.   It is such a joy preparing food for my family.  Happy Birthday Faegan, here's to many, many more delicious meals together!

BROILED HADDOCK with Mushrooms and Thyme

1 pound hook and line haddock fillets

1 pound organic mushrooms

2 Tbsp e.v olive oil

1 tsp fresh thyme

1 Tbsp Tom's Spice (available from my Etsy Shop)

Method:  Preheat oven to 450*.  In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice.  Roast for about 10 minutes.

     Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice.  Pile the fish onto the mushrooms and roast for 10 minutes. 

 

HORSERADISH MASHED POTATOES

5 organic potatoes, peeled and cut into 4 pieces

sea salt and pepper

1/2 cup organic whole milk

3 Tbsp organic salted butter

1 heaping Tbsp natural horseradish (I like Bubbies)

sea salt and pepper to taste

Method:  Bring potatoes to a boil.  Cook until very tender, drain and then add the remaining ingredients.  Mash until creamy.

SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts

3/4 pound organic spinach

1/2 cup organic sprouts

1/2 cup organic raw walnuts

3 organic boiled eggs

3 Tbsp white wine vinegar

2 Tbsp organic Dijon mustard

2 Tbsp e.v olive oil

2 tsp local honey

sea salt and pepper to taste

Method:  Whisk the vinegar, mustard, olive oil and honey together in a bowl.  Drizzle over the salad.  Season with salt and pepper to taste.