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August 2018 By i sugar coat it! 2 Comments

Fresh Soursop Ice Cream

Hints of banana, pineapple and mild citrus, this Fresh Soursop Ice Cream is a childhood fave and an addictively refreshing summer treat.

Hiya! After many weeks of procrastinating, I am feeling a little shaky typing this post. If you've stuck around, I've got a real treat for you - Fresh Soursop Ice Cream - a childhood fave!

I imagine a number of you will not have heard of soursop - I had a few messages on instagram when I shared one in my stories. There were a few who knew it by other names like guanabana, graviola and paw paw. It is native to the West Indies and other tropical areas.

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Sour What?

My grandparents had a tree when we were kids. It was located just off the side entrance of the property, not far from a massive breadfruit tree (yuck. yuk. YUCK!).

Every so often, we would walk out to find a couple overripe victims, whose custardy sweetness was just too heavy to bear, splattered on the ground. Those that were caught in time, made some memorable drinks and treats, sorbet and ice cream being my faves.

Unlike its smaller, sweeter counterpart, sugar/custard apple, soursop isn't the most appealing of names. However, it does not disappoint in the taste department and it's pretty bad-ass looking, IMO. We mostly enjoyed the fruit as-is, juices from the custard-like pulp dripping down our sun-kissed arms, leaving puddles for ants to later indulge.

I was thinking the other day that it seemed odd I've waited this long to share recipes, like this, that were such a big part of my childhood. Like the accompanying memories, I hold these things sacred.

However, my otherwise healthy, vibrant, eighty-going-on- thirty grandmother has been dealing with some recent health challenges and my way of coping has been to make all the things from my childhood.

Granted, my cooking and baking skills don't hold a match to her's, but I sure am trying my damnedest! And having lots of fun to boot!

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Fresh Is Best!

So, this Fresh Soursop Ice Cream...

I used fresh in the name to stress the use of fresh fruit - there's just no comparison. Living in a culturally diverse city, it's becoming increasingly easy to find so-called exotic ingredients and produce. You'll likely have more luck at the West Indian and Asian markets, but some items have started appearing in the bigger chains.

Because they are imported, a lot of these tropical fruits are generally picked too early. Soursop can be on the sour side, when not fully developed and ripened. Choose fruits that give when lightly pressed with your fingers, or leave to ripen in a shaded area on your kitchen counter. The skin will start to darken from a bright to a dull green when ready.

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Simply peel the skin off, or cut in half and remove the spine and seeds. Scoop out the flesh and experience it as-is and fall in love with its complex flavour profile - hints of pineapple, banana, citrus and sometimes papaya - and creamy texture.

If fresh soursop isn't available where you are, frozen puree works in a pinch, but the taste and texture are noticeably diminished. Someone mentioned there is a canned version, but I've never seen, nor tried it.

This version of Fresh Soursop Ice Cream is very close to my grandma's, with a few minor adjustments. I hope you get the opportunity to try a little taste from my childhood, it's so freaking awesome!! We also make an egg and dairy-free version and a sorbet, so refreshing.

What are some of your favourite childhood treats?

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Fresh Soursop Ice Cream

Hints of banana, pineapple and mild citrus, this Fresh Soursop Ice Cream is a childhood fave and an addictively refreshing summer treat.

Prep Time15

Cook Time20

Chill Time1

Total Time1 35

Course: Frozen Dessert

Cuisine: Ice Cream

Keyword: #frozen desserts, #ice cream, #soursop

Servings: 6

Author: i sugar coat it!

Ingredients

Special Equipment:

ice cream maker

For the ice cream:

1 medium/large fresh soursop
118 grams soursop juice or water
220 grams coconut milk
235 grams 35% whipping cream
2 egg yolks
72 grams granulated sugar
1 lime zest only
1 vanilla bean scraped

Instructions

Prepare the soursop by cutting it, or breaking it open, in half, lengthwise. Remove and discard the spine. Scoop the flesh with seeds into a small saucepan with the juice or water and warm the flesh over medium heat to draw out the juices. Push the flesh mixture through a sieve to extract the liquids. Discard the seeds and remaining flesh. Set aside.
Set up an ice water bath in a large bowl, or clean sink for later.
In a medium heatproof bowl, whisk together the egg yolks and sugar until fully incorporated and pale. Set aside.
In a medium saucepan, warm the milk, cream and vanilla bean and pod to a light boil. Remove from the heat and drizzle half into the egg mixture, while whisking. This tempers the egg/sugar mixture. Add to the remaining cream/milk mixture in the saucepan and return to a light boil, allowing it to thicken.
Add the soursop to the egg/cream mixture and continually stir the mixture with a wooden spoon until it thickens and coats the back of the spoon. Run your finger along the back of the spoon and it should leave a clear line through the mixture on the spoon.
Remove from the heat and quickly cool the mixture by placing the saucepan in the water bath, stirring the mixture to help the cooling process. Zest the lime into the mixture, cover and place in the refrigerator for 4 hours, or overnight for a more pronounced flavour.
Once chilled, remove the vanilla pod. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. I use the KA ice cream attachment, which took about 20 minutes. Transfer to a freezer-safe containe and allow to chill overnight.

July 2018 By i sugar coat it! Leave a Comment

Fresh Fig Cherry Goat Cheese Ice Cream

Add a mouth-watering scoop of luscious egg-free, jewel-tone, fresh Fig Cherry Goat Cheese Ice Cream to your summer!

Don't you just love summer and all it's beautiful bounty? I especially love when the tropical fruits from my childhood start popping up in stores, other than my frequented Asian and West Indian markets.

As I type this post, I am catching glimpses in my periphery of the tropical spread of sugar apples, soursop, mangoes, tamarind and guava on my kitchen counter. As much as I enjoy being able to enjoy them here, nothing quite compares to enjoying them, freshly picked, straight from my grandparent's backyard.

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Today, however, I want to tempt you with a scoop, or two, of my delightful Fresh Fig Cherry Goat Cheese Ice Cream.

Cherries, with their striking jewel-tone plumpness and subtle tarty sweetness, were love at first bite for me. Fresh figs, on the other hand, required a little warming up to. I vacillated, over the years, between adoration and disdain and remained somewhere in the middle for a while.

Over the last few years, I've become more familiar with the various types and most suited applications and now have a great appreciation for figs.

Brown Turkey, for instance, is less sweet with a milder flavour. I like that variety on pizza alongside Gouda or Goat Cheese, with a generous serving of Pinot Grigio.
Black Mission, the sweeter variety, is perfect eaten as is. I like using it for jams, salads, cheese boards and desserts.

I won't get into the other varieties, like Calimyrna and Adriatic, as they are hard to come by here. But if you are ever on vacation in the mediterranean, be sure to give them a try, the Adriatic, in particular.

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We make lots of ice cream year-round, but this was my first time using fid gas the star ingredient. I hadn't planned to, but I happened upon this and we had a large tray of figs on hand, so I thought I'd give it a try. I weighed the figs, but we had enjoyed a few, so we came up short. I didn't want to halve the recipe, so I looked over at the large bowl of glistening cherries and decided they would make up the difference.

I shared the result of that initial batch here, but true to form, I had to mess around with it just a touch more. I really liked how the cherry addition turned out, so I kept it for the second batch, added a little cheese and replaced the lemon with orange.

It's egg-free, but the cheese and cream lend enough creaminess to make it relatively rich in texture. The trick, as with all ice cream (IMO), is to allow it to warm up a bit out of the freezer. Just a few minutes wait, vastly improved the taste experience in this case. Brie or cream cheese would also be good options for the cheese add-in.

Give it a try before these in-season fruits and summer say bye-bye!!

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Fresh Fig Cherry Goat Cheese Ice Cream

Add a mouth-watering scoop of luscious egg-free, jewel-tone, fresh Fig Cherry Goat Cheese Ice Cream to your summer!

Prep Time15

Cook Time25

Freeze Time8

Total Time40

Course: Frozen Dessert

Cuisine: Ice Cream

Servings: 8

Author: i sugar coat it!

Ingredients

750 grams fresh fig preferably organic
250 grams fresh cherries pitted
125 grams water
zest of 1 orange unwaxed, untreated organic
150 grams demerara sugar
176 grams coconut cream or dairy cream 35% whipping cream
60 grams goat cheese or another complementary soft cheese
a couple drops orange blossom water

Instructions

Wash the figs well, remove the stems, cut figs into quarters and place in a saucepan.
Add water the water and orange zest. Cover and cook over medium heat.
Cook the figs until tender, stirring occasionally.
Add the sugar, and continue to cook the mixture uncovered, stirring frequently, until it resembles the consistency of jam.
Remove from the heat and press through a sieve/strainer. You may skip this step, if you want the extra crunch of seeds in your ice cream.
Allow to cool to room temperature, add the cream, the cheese and blossom water or orange juice and blend well. You may do this in a blender, food processor, or if you have a good immersion blender, that works well too (and less clean-up).
Refrigerate the mixture overnight, then freeze it in your ice cream maker following the manufacturer’s instructions.

June 2018 By i sugar coat it! Leave a Comment

Sous Vide Browned Butter Lemon Asparagus

Crisp, tender, nutty and slightly tangy, Sous Vide Browned Butter Lemon Asparagus is the perfect side for all your summer grilling.

We are knee-deep into summer and that means grilling ALL THE THINGS! I think my meat, poultry, fish/seafood consumption increases ten-fold at barbecues. But nothing quite beats perfectly charred, hot off the grill veggies along side your meat. AM I RIGHT?

I made this Sous Vide Browned Butter Lemon Asparagus side, back in early June, when some seriously sexy locally grown asparagus hit the Farmers' Market close to my office. How I wish I had the photography skills to better capture their beauty.

The blogger struggle is real... 🙂

Colour Compromise

You may remember my sous vide sides from last fall, the carrots and beets were almost jewel-tone in colour, when cooked sous vide. Green vegetables, like broccoli, peas and asparagus tend to sometimes lose a bit of their vibrant colour, when cooked sous vide, however.

You still get great flavour and texture, but if you are fussy about the colour, you likely won't go this route. The same recipe can be done stove or grill-top.

There is also the question of whether to peel the asparagus. Perhaps I don't have an advanced enough palate, but I did not find any glaringly noticeable difference in taste and only a slight difference in texture. I quite like the look of them unpeeled - personal preference I suppose!

Browned Butter Love

If you have been around these parts long enough, you are fully aware of my love for browned butter - in desserts and savoury applications. It adds an irresistible flavour depth. I make a batch each of clarified and browned butter, almost religiously, each weekend. YUMMMM!

I cooked these Sous Vide Browned Butter Lemon Asparagus at 85C for 12 minutes, because I knew I would finish them off on the grill. If that step is of no interest to you, cook sous vide for 15 minutes. Play around with temps/time to find your perfect stalk doneness.

Once out of the water bath, simply cut open the bag, plate and serve. If like me, you prefer your food with a little char in the summer, toss them on a hot grill or skillet for about a minute.

Easy, delicious Sous Vide Browned Butter Lemon Asparagus! This batch was enjoyed alongside perfectly cooked sous vide pork chops!

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Sous Vide Browned Butter Lemon Asparagus

Crisp, tender, nutty and slightly tangy, Sous Vide Browned Butter Lemon Asparagus is the perfect side for all your summer grilling.

Prep Time10

Cook Time14

Total Time24

Course: Side Dish

Cuisine: Sous Vide

Servings: 4

Author: i sugar coat it!

Ingredients

1 bunch asparagus
28 grams browned butter cubed
2 pieces lemon zest
salt to taste
freshly ground peppercorn to taste
lemon juice to taste
crispy onions and garlic to garnish, optional

Instructions

Heat the water bath to 85C/185F.
While the water is heating, trim the ends off the asparagus and place them in a single layer in a vacuum bag. Add the butter and zest to the pouch and vacuum seal. Add to heated water and cook for 14 minutes.
Remove bag from water bath after 14 minutes, cut open pouch and plate. Add a little lemon juice and salt to taste and top with crispy onion and garlic.
OR
Toss asparagus on a hot grill for 30 seconds to a minute, depending on your grill. This gives them a nice char, without over cooking. Then add the citrus juice, salt and toppings, as above.

June 2018 By i sugar coat it! Leave a Comment

Vanilla Bean Rhubarb Elderflower Soda + Video

Refreshingly tart, with flecks of vanilla beans and pops of sweetness, my Vanilla Bean Rhubarb Elderflower Soda will become a fast summer favourite.

The Farmers' Market near my office kicked off a couple weeks ago and my very first purchase was the rhubarb I used in my Vanilla Bean Rhubarb Elderflower Soda!

We're not big soda folks, so we generally don't keep it stocked, except the odd bottle of ginger ale for mixing up drinks when we have company. We were allowed the occasional soda when we were kids, but the pantry and dinner table were void of the stuff.

That's pretty much remained the same for my adult life, except for the rare craving, which I satisfy with homemade soda.

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Vanilla Bean Rhubarb Syrup

Simple syrup is as easy a recipe as they come - equal parts water and sugar, heat, cool, use. It's perfect for cocktails. Add in a little flavour and it goes from simple to sublime syrup, perfect for not only keeping baked cakes moist, but flavourful!

Rodelle takes care of all my vanilla bean needs and I am ever grateful! I use them in all the things, but had only planned to use the extract in my syrup, until I saw this. I adore the look of vanilla beans speckled throughout baked goods, so why not libations.

Whip It Real Good... with A Whipping Siphon!

OK, that should really say 'carbonate it real good...', but it doesn't roll off the tongue quite as fluidly.

Now you can add your deliciously flavoured, beautifully bean-speckled syrup to a glass of soda water over ice and call it a day. I like to use my whipping siphon for that extra punch of carbonation. Hey, I use it to whip up coconut cream, foams, cakes and even chocolate! So why not soda! Plus, it's just cool to watch (see slowmo shot in video below).

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Just remember to use soda chargers (Co2 - carbon dioxide) and not the cream variety (N2O - nitrous oxide). My stupid-simple version of how they work - the first will carbonate water, the latter adds volume to whipped cream.

They are used with a whipping siphon - a.k.a whipped cream dispenser, culinary whipper. My only piece of advice is to buy your whipper and chargers made by a reputable brand.

My Vanilla Bean Rhubarb Elderflower Soda went over extremely well at a recent backyard hang. This is the non-alcoholic version, but feel free to booze it up to suit your entertaining needs. We had a couple other flavours on hand, which I'll share over the summer months.

Here's a quick video of the making of what has become a summer staple round these parts.

Note: Please be sure to read and follow the instructions included with your whipper and chargers and always work safely.

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Vanilla Bean Rhubarb Elderflower Soda

Refreshingly tart, with flecks of vanilla beans and pops of sweetness, my Vanilla Bean Rhubarb Elderflower Soda will become a fast summer favourite.

Prep Time15

Cook Time10

Chill Time1

Total Time25

Course: Beverages

Servings: 2

Author: i sugar coat it!

Ingredients

Equipment:

1 litre whipping siphon
soda chargers

For the syrup:

1 cup granulated sugar
1 cup water
1.5 cups fresh rhubarb roughly chopped
1 vanilla bean scraped beans and pod

For the soda:

.50 cup syrup adjust up or down to suit your taste
2 cups filtered water
2 tablespoons elderflower cordial
4 drops bitters
juice from one lime

For garnish:

lime slices
shaved rhubarb
ice cubes

Instructions

Make the syrup:

Add all the ingredients to a saucepan and bring to a boil. Lower heat and let mixture simmer for 10 minutes. Remove from heat and allow to cool at room temperature. Strain into a clean container, seal and refrigerate.

Make the soda:

Combine water, syrup, cordial, lime and bitters in a tall measuring cup. Stir to combine and pour through a strainer into the whipping siphon.
Seal the container securely and add a Co2 charge. Be sure to tighten the charge cartridge until it pierces - you will hear the gas release. Tilt the whipper downward and shake firmly and vigorously three to five times.
Add ice to two glasses and squeeze the whipper lever firmly, while tilting it down into the glass. Garnish and enjoy!

May 2018 By i sugar coat it! 2 Comments

Matcha Chocolate Bundt Cake

Green tea and chocolate unite for a deliciously decadent Matcha Chocolate Bundt Cake.

This Matcha Chocolate Bundt Cake combines three of my fave things - chocolate, green tea and pretty Bundt pans! OK four... GREEN! The Dude calls it the combat fatigues cake. I call it simply delish!

I've lamented about my love for matcha for sometime now on here. A non-coffee drinker as myself, needed something to get me through school and matcha did the trick, without the jitters and lows.

I've learned however, that there is no middle-of-the-road when it comes to matcha - you either love it or dislike (even hate) it.

A few months back, I polled my Instagram peeps on their love for matcha - 'magical' or 'meh'. I was pleasantly surprised at the response - 62% voted magical! YAAYY! BTW - I'll soon get around to posting those cookies shown in the link...

I imagine if I drilled down a bit, results would likely show that folks enjoy it more in baked goods and sweetened, milky lattes, than as the traditional hot drink.

I believe that is likely due in part to the quality of the tea purchased and how it's made - water temp, tools etc. It's difficult to explain the taste of good quality matcha, but if I had to, deep earthy/vegetal, umami-like (slight sweetness) all come to mind. The good stuff comes at a hefty price tag, so I reserve it for drinking.

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Cooking grade matcha costs less and tends to impart an astringent, bitter aftertaste when taken as a plain drink. I use this grade for baking, as the other flavours and sweeteners in the recipe will mask those unpleasantness.

I'm no tea officionado, but I know what I like. Apart from the taste of good matcha, I like the colour it adds this Matcha Chocolate Bundt Cake - a stunning pop of green swirled into rich, dark chocolate brown.

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Sweet Tips for Matcha Chocolate Bundt Cake Success:

You can find tips for baking with Bundt pans here and here.
I chose a bittersweet chocolate, as I wanted to keep the cake on the less sweet side.
If you want to omit the chocolate, you can sub in 55.5 grams of cocoa powder and adjust the sugar and fat slightly.
Use a couple ice cream scoops to add the two batters to your pan randomly.
So you don't scratch your lovely pan, use a silicone spatula to swirl the batter. For a good swirl, get the spatula into the batter, as close to the bottom and swirl through a couple times.

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4 from 1 vote

Matcha Chocolate Bundt Cake

Green tea and chocolate unite for a deliciously decadent Matcha Chocolate Bundt Cake.

Prep Time15

Cook Time1

Cooling25

Total Time1 15

Course: Dessert

Cuisine: Cake

Servings: 10

Author: i sugar coat it!

Ingredients

298 grams all-purpose flour
11 grams baking powder
5 grams salt
75 grams melted chocolate (I used Valrhona 70%) or 55.5 grams cocoa powder
14 grams matcha powder
229.5 grams unsalted butter room temperature
563 grams granulated sugar or 575 grams (if using cocoa)
6 grams vanilla bean paste
3 eggs room temperature
426.5 grams coconut milk room temperature

Instructions

Preheat oven to 325 degrees.
Prepare a 6-cup Bundt pan. I used the Jubilee loaf pan.
In a bowl, sift together the flour, baking powder and salt. Split the mixture equally among two bowls (I weigh each to be exact). Add the matcha to one bowl and use a hand whisk to combine.
Use a stand mixer fitted with the paddle attachment to cream the butter, sugar and vanilla bean paste. Add the eggs, milk and vanilla and mix until thoroughly combined.
Add half the butter mixture to the matcha mixture (again, I weigh each to be exact). Mix until well combined.
Combine the melted chocolate to the other half of the butter mixture and add to the remaining flour mixture. Mix until well combined.
Scoop alternating colours and place randomly into the Bundt pan. Bake for about 50 to 60 minutes. Check for doneness with a toothpick or cake tester.
Remove from the oven when finished and allow to cool for 10-15 minutes in the pan, on a cooling rack. Then place the cooling rack over the pan and invert to release the cake. Allow to cool completely. Chocolate drizzle optional, but... DUH!!

May 2018 By i sugar coat it! 4 Comments

Sous Vide Bacon Brie Egg Bites + Video

Sous Vide Bacon Brie Egg Bites stuffed with two types of cheese, bacon and vegetables are perfect in the jar for an on-the-go breakfast, or plated for Sunday brunch.

It's a long weekend here, but if you are eager to start prepping your weekly meals, these Sous Vide Bacon Brie Egg Bites are just the place to begin.

If you have been cooking sous vide for a few years, as we have, you've likely had some version of these omelettes in your repertoire. Likely, long before the ubiquitous coffee chain coined them egg bites and made them popular. So, I won't be insulted if you skipped to another page on my blog.

For those of you who are less familiar (or not at all familiar), let's get cracking, shall we...

Starbucks may have made what they call egg bites popular, but we've been making what we call omelette in a jar for sometime now. Sounds lame, but I just never got around to sharing them on here. You snooze, you lose! 🙁

Eggs were one of the first things we cooked when we first got into sous vide - poached, boiled, scrambled and a few yet to be named messes. Omelettes became a quick winner, as we were able to make and take in handy little jars - version of one of the recipes that we tried in the recipe book that came with our immersion cooker.

We generally make a few flavour combos on Sunday for breakfast on-the-go for the work week. Once made, we refrigerate them and give them a quick spin in the microwave to warm. They can also be warmed in the water bath using the immersion cooker.

When not being inhaled for breakfast on the drive to work, they are perfect for feeding a Sunday brunch crowd.

Sous Vide, Schmous Vide

Simply put, it's cooking vacuumed food in a precise temperature-controlled water bath. Professional chefs and restaurants have relied upon it for decades. However, over the last few years, the equipment has become more accessible and sous vide cooking has been gaining popularity with home cooks.

It's not a fad. It's become a way of life for us over the last four plus years and for good reason - perfectly cooked food!

For the visual learners, here's a quick video of how I made my Sous Vide Bacon Brie Egg Bites!

It's All In The Texture

I've made sous vide egg bites/omelettes a number of times, a number of ways. I've found separating and whipping the egg whites to firm peaks and then incorporating them into the egg yolk mixture, yielded my preferred texture - springy, souffle-like.

If that isn't your preference, you can skip separating the eggs and get to stuffing your face a little sooner!

Mix Up Your Mix-Ins

It's easy to get creative with your flavour combos. Just think of your favourite omelette, frittata, quiche, or even taco recipes and get creative. A few of my faves include:

mushroom medley, spinach and gruyere
caramelized onions and gorgonzola (fashioned after this)
jalapeños, sweet peppers and spinach with a side of salsa and avocado
goat cheese, chives and tomatoes
sundried tomatoes, salmon and cream cheese

All can be adjusted for egg white bites. The possibilities are deliciously endless!

What are some of your favourite omelette flavour combinations? Tell me below and tag me @isugarcoatit, #isugarcoatit on Instagram, I'd love to see and share what you've made from my blog!

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4.50 from 2 votes

Sous Vide Bacon Brie Egg Bites

Sous Vide Bacon Brie Egg Bites stuffed with two types of cheese, bacon and vegetables are perfect in the jar for an on-the-go breakfast, or plated for Sunday brunch.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: Sous Vide

Servings: 6

Author: i sugar coat it!

Ingredients

Equipment:

Immersion Cooker
6 4-oz mason jars

Ingredients:

6 slices cooked bacon
6 stalks baby asparagus
6 eggs separated
½ cup aged cheddar grated
¼ cup brie
1 small sweet red pepper finely diced
¼ teaspoon salt
pepper to taste

Instructions

Bake the bacon:

Line a rimmed sheet pan with foil and place an oven-safe rack on top. Arrange the bacon in a single layer on the rack and bake in a 400ºF heated oven for 12-15 minutes. Remove from the oven and set aside to cool.

Cook the asparagus:

Lay the asparagus on a damp paper towel lined plate, cover with another sheet of damp paper towel and microwave for 10-15 seconds. Set aside.

Prepare the jars:

Use a pastry brush to lightly coat inside the jars with the dripped bacon grease from the baked bacon.
Line each jar with a strip of bacon and a baby asparagus. Set aside.

Make the eggs:

Heat the water bath to 77.8ºC/172ºF.
Whip the egg whites to stiff peaks.
In a separate bowl, beat the egg yolks until light and fluffy. Add the cheese, peppers and seasoning. Fold in the egg whites until well combined.
Divide the mixture evenly among the jars using a ladle. Seal the jars, but not too tightly. You should be able to open with your finger tips.
Stack the jars two-high in the heated water bath and cook for 45 minutes to an hour. Check one at 45 minutes to see if the texture is to your liking. If so, remove them, or leave to cook for an additional 10-15 minutes.

Serve:

Carefully remove the jars from the bath and unscrew the lids and enjoy straight from the jar. I like a little colour, so I lightly torch the tops.
If you prefer to plate them, invert onto a plate (some may require a little help releasing - I run a small offset spatula along the inside edge of the jar, if needed), lightly torch or broil and serve with your favourite sides.

May 2018 By i sugar coat it! Leave a Comment

Browned Butter Vanilla Dutch Baby Pancakes

Served with sweet or savoury toppings, these Browned Butter Vanilla Dutch Baby Pancakes make a perfect addition to brunch or dessert.

Browned Butter Vanilla Dutch Baby Pancakes... because waffles are so last Wednesday! OK, I am always down for waffles; I actually prefer them to pancakes. Dutch Baby Pancakes are another story, however.

This is only my second (or maybe fifth) time making this type of pancake and my first time sharing on the blog. I think they are a sweet way to show your mom some love this weekend!

Before ever tasting them, their name is what piqued my interest - Dutch Baby Pancakes. Oddly, there's nothing 'baby' about them and they are supposedly of German origin, not Dutch.

The first time I made them, I was really disappointed to have it deflate almost immediately after removing it from the oven. Those were the days before photos of your food trumped actually eating the food...

Since then, I've tried to snap them in their glorious billowiness, with mediocre success, at best. I think I need a camera that would survive the heat in my oven, or maybe I need to do a better job cleaning my oven glass.

My Browned Butter Vanilla Dutch Baby Pancakes are an adaptation of a basic recipe from Chef Villegas.

I used browned butter in place of regular and decreased the amount, coconut milk in place of dairy, vanilla bean paste in place for nutmeg and orange juice in place of lemon. I also made them in mini pans instead of one large cast-iron - they are just cuter this way!

They are super easy to whip up and would make a wonderful addition to your Mother's Day brunch plans! Only thing missing is dollop of whipped coconut cream!

Happy Mother's Day, ya'll!

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Browned Butter Vanilla Dutch Baby Pancakes

Served with sweet or savoury toppings, these Browned Butter Vanilla Dutch Baby Pancakes make a perfect addition to brunch or dessert.

Prep Time10

Cook Time20

Total Time30

Course: Brunch

Cuisine: Pancakes

Servings: 2

Author: i sugar coat it!

Ingredients

Special equipment:

cast iron or other heat-proof pan(s)

For the pancakes:

2 large eggs
1 gram vanilla bean paste
45 grams cake flour
122 grams coconut milk, or dairy
43 grams browned butter
16 grams confectioner's sugar
juice from ¼ orange

Toppings:

fresh fruit of your liking I used mango and strawberry
confectioner's sugar optional
maple syrup optional

Instructions

Make the pancakes:

Preheat the oven to 425°F. Set two 6-inch heat-proof skillets (or one large) on a baking sheet.
Break the eggs into a medium bowl, add the vanilla paste and lightly whisk with hand whisk, or fork.
Add the cake flour and coconut milk to the egg mixture and use the whisk to blend until combined, but not smooth.
Add equal amounts of the browned butter to each skillet and place in the heated oven until melted and foamy.
Pull the oven rack out partially and quickly pour the batter evenly among both pans. Return rack to oven and bake until the pancakes are brown around the edges and billowing, about 20 minutes (depending on your oven).
Remove from the oven, sprinkle pancakes liberally with confectioner’s sugar and return to the oven for about 30 seconds, or until sugar has melted.
Remove from the oven, drizzle with orange juice and sprinkle confectioner’s sugar. Top with fresh fruits, a dollop of whipped coconut or dairy cream and serve immediately.

May 2018 By i sugar coat it! Leave a Comment

Cinco de Mayo Sudachi Margarita

Cinco de Mayo Sudachi Margarita is a refreshing, mouth-puckering, peppery take on a festive fave.

Hello, hello! It's been a while, so I thought I'd ease back into things with a refreshing Cinco de Mayo Sudachi Margarita! It's my take on a fave drink associated with what we North Americans/Canadians celebrate as Cinco de Mayo.

So, about my absence... my last post was this beauty back in March. Then I woke up and we were already four days into May! WHAAAAT?

My absence here in no way translated to an absence in my kitchen - I've been busy baking, cooking, colouring, tempering, casting and loving every moment. I just did not have the desire, and often, the time to sit and craft a post, write up recipes, edit photos and all the other tasks involved in sharing on here.

I am also quite fed up with companies and people who think that it's fine to take others' hard work and put their name on it, while profiting from it without regard for its creator. Works of art are displayed in public places around across our country, people park their vehicles in public, for most that is not an invitation to take it and call it their own.

That's what is commonly known as theft in society. Correct?

So why do some people, including companies big and small, think this is the wild wild west?

Because content is posted publicly on the internet does not give others the right to take it, call it their own and profit from it. There's a little something called copyright law. For those of you guilty of the above, have a read. Knowledge is power - the kind that may save you money and face and me, time.

For the majority of you who respect, share and credit responsibly the hard work of bloggers (and artists), I raise two extra large glasses of Cinco de Mayo Sudachi Margarita to you!

As indicated in the title, I used Sudachi, a Japanese citrus fruit, instead of regular limes. Think of it as Yuzu's peppery, tangy cousin. It lends an unforgettably distinct flavour to this traditional, festive cocktail.

Of course, if it isn't readily available any other citrus will do the trick!

Print Recipe

Cinco de Mayo Sudachi Margarita

Cinco de Mayo Sudachi Margarita is a refreshing, mouth-puckering, peppery take on a festive fave.

Prep Time10

Course: Beverages

Cuisine: Cocktails

Servings: 4

Author: i sugar coat it!

Ingredients

1 lime wedge optional
kosher salt flakes optional
120 millilitres tequila
120 millilitres sudachi juice fresh or bottled
1-2 dashes orange bitters
lime slices to garnish
ice for glasses and shaker

Instructions

Refrigerate or freeze glasses to chill for a few minutes. Rub the rims of the glasses with lime wedge. Salt rims by adding a thin layer of salt flakes to a flat saucer, invert glass onto plate and swirl to cover.
Add ice to glasses and a couple dashes of bitters. Add tequila, juice and ice to a cocktail shaker, shake and strain to glasses. Garnish with lime slices.

March 2018 By i sugar coat it! 6 Comments

Pomelo Blueberry Thyme Bundt Cake

Pomelo Blueberry Thyme Bundt Cake with a refreshing citrus freeze-dried blueberry glaze and swirl, is the perfect dessert to welcome spring!

So what if the first day of spring was frigid AF. Just knowing we have arrived, puts a spring in my step, as does the hit of citrus and berries in this Pomelo Blueberry Thyme Bundt Cake! It's basically the baked version of a cocktail we make around these parts, on occasion.

These cool days have been accompanied by much sunlight, a definite mood lifter! I really don't mind the gradual warm up. Last year, it was like someone flipped a switch, which caused our tulips much confusion and a short-lived appearance in an already sad excuse for a garden. Fingers crossed for better blooms this year!

For now, we cake...

Before I started baking and blogging, I developed an inexplicable addiction to bundt pans. Those around me know it and lovingly enable my addiction, which, over the years, has led to a collection of epic proportions. Hoarder comes to mind for those who don't appreciate the workmanship and sheer beauty of these pans. Me? I fancy myself a collector. Yup, let's go with that! 😉

I mean look at the lines on this Pomelo Blueberry Thyme Bundt Cake! It's the Naomi Campbell of super-Bundts. Riiiight!! OK, a chocolate bundt might have added a little more weight to that argument, but I generally don't see colour.

I'll admit, after the initial beat-skipping of my heart, upon receiving this new mold/pan, I had some concerns about the design. Mainly, whether those sharp corners would transfer seamlessly to the baked cake. I generally don't have problems releasing my cakes from their mold, but this pan's design gave me pause. Not for long, however...

How I Prep My Bundt Pans For Easy Release

The not-so-secret tip for effortless release... cake release - homemade (equal parts shortening, oil and flour and a pastry brush to apply) or store-bought. See? Stupid easy!

About two weeks ago, I shared a sneak peek of this cake on Instagram. I immediately received a number of comments and direct messages asking how I was able to get the cake to release so perfectly. So, I shared how I prep my pans in an Instagram story. If you missed it live, you can still see it on my highlight reel under 'sweet tips'. You can also find additional tips in my previous posts here and here.

What's a Pomelo?

I'm virtually hearing some of you ask...urm, pomelo? Native to Southeast Asia, the pomelo is a relative (or, as I was recently told, ancestor) of the grapefruit. There are three varieties - white, which have an acidic taste and pink and red, which are sweet and less acidic. They are available here, between late December and March.

I normally purchase mine at the Asian market and have seen them come as big as watermelons. The majority of the fruit is skin and pith (the white, spongy layer between the skin and fruit), but once you work your way past all that, you are met with the most beautiful rose-coloured or white segments. I simple removed the membrane from the segments, blitzed them in my Vitamix and strained it so I was left with just the juice.

Freeze-dried Blueberry Glaze

I've been using freeze-dried fruits for about five or six years on here. They are great in smoothies when their fresh counterparts are out of season, but I especially love using them in chocolates, baked goods and frosting. They also make a pretty garnish.

I buy the freeze-dried blueberry slices, mostly because they look prettier than the whole freeze-dried ones. I use them as-is or blitz them in a grinder to make powder. Here, I reserved some of the batter and mixed it with some blueberry powder to create the swirl inside the cake, which was a bit of a disappointment looks-wise. I then used the remaining powder, a little sugar and fresh pomelo juice to mix up that pretty pink glaze cascading down the bundt.

The thyme flavour came from the sugar, which I infused with fresh thyme. One went to my neighbour and the other to my office. Both were very well-received!

Print Recipe

5 from 2 votes

Pomelo Blueberry Thyme Bundt Cake

Pomelo Blueberry Thyme Bundt Cake with a refreshing citrus freeze-dried blueberry glaze and swirl, is the perfect dessert to welcome spring!

Prep Time25

Cook Time1

Inactive Time:1

Total Time1 15

Course: Dessert

Cuisine: Cake

Servings: 12

Author: i sugar coat it!

Ingredients

For the cake:

300 grams granulated sugar
fresh thyme leaves
250 grams butter at room temperature
4 eggs at room temperature
5 grams vanilla bean paste
120 grams freshly squeezed pomelo juice at room temperature
350 grams unbleached all-purpose flour
6 grams baking powder
pinch sea salt
206 grams milk at room temperature
11 grams freeze-dried blueberry powder for the swirl

For the glaze:

10 grams freeze-dried blueberry powder
100 grams icing sugar
fresh pomelo juice as needed

For the garnish (optional):

freeze-dried blueberry slices
fresh thyme sprigs
pomelo zest

Instructions

Bake the cake:

Prepare the infused sugar the night before, by adding fresh thyme sprigs and leaves and storing in an airtight container. If you want pieces of the thyme n the batter, blitz the sugar and leaves mixture in a food processor to combine.
Preheat the oven to 325ºF. Grease a Bundt pan and place on a baking sheet.
In the bowl of a stand mixer outfitted with the paddle attachment, mix the butter, sugar and vanilla bean paste until well combined.
Crack the eggs into a bowl and add to the butter mixture one by one, mixing well between each addition so that each is fully incorporated.
Add the pomelo juice and mix to combine. The batter may have a strange appearance, but don’t panic.
Sift together the flour, baking powder and salt in a medium bowl. Run the mixer on low (I use the stir setting on my KA) and alternate adding the flour and milk in three additions. Once all added, increase the mixer to medium-low (setting ¾ on KA) and mix until well combined.
Spoon about 100 grams of the batter into a small bowl and add combine well with the freeze-dried blueberry powder.
Pour half the plain batter into the prepared pan and tap to help it settle into the design of the pan. Spoon in the blueberry batter and use a plastic spatula to swirl it through the batter. Top with remaining batter and bake for 60 minutes. Check for doneness with a toothpick before removing from the oven.
Remove from the oven when ready and allow to cool for 10-15 minutes in the pan on a wire rack. Once cooled, place the wire rack over the open side of the Bundt pan and flip over. Slide the pan off the cake and allow to cool completely.

Make the glaze:

Add the sugar and blueberry powder to a small bowl and whisk together. Spoon in the pomelo juice a bit at a time until it reaches the desired consistency.

Glaze and garnish:

While still on the wire rack, pipe or pour the glaze over the cake. Or you may do this on the serving plate, if you don’t mind the puddles of glaze that form at the base.
Sprinkle with zest and fresh thyme leaves and top with a few randomly placed freeze-dried blueberries.