Ice Cream Ireland

 Since I seem to be on a baking kick, I’ll post this meringue recipe. I’ve written up recipes before - most recently here, because meringues are something we want to get right. That’s because our ice cream uses only egg yolks, and we hate discarding egg whites. Meringues are also gluten-free, so they have their uses in desserts for people with restricted diets. Hopefully we’ll try to sell meringues in some form in the very near future.

Different people like meringues different ways. Some like them dry and crunchy, others like them crunchy with a somewhat chewy centre. The previous recipes have been the latter, but for making meringue baskets or using them as a base for an ice cream cake, dry is definitely better. Christophe and I have spent a few days in production testing variations in recipes and methods, and here’s our favourite.

(They need a long time in the oven, but good things come to those who wait!)

Murphys Meringues (Dry and Crunchy)

Ingredients:

• 3 medium egg whites
• 130 g sugar
• 1 teaspoon lemon juice

What to Do:

1. Preheat the oven to 100C.
2. Beat the egg whites in a dry glass or stainless steel bowl (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until foamy.
3. Add the lemon juice.
4. Continue mixing until they are fairly stiff.
5. Beat in the sugar in a slow stream.
6. Beat until very stiff and shiny.
7. Transfer to a piping bag (or use a couple of spoons) and shape the meringues on a baking tray or silicone mat.
8. Bake for 90 minutes.
9. Cool on wire racks.
10. Store in an air-tight container.

Notes:

1. If you want to make meringue nests, start in the centre, work out in a tight spiral, then build up the sides.
2. Please do follow my instructions about the mixing speed. If you mix them on high, the meringues will not be as strong and could develop unsightly bubbles.
3. There are many of things you can add to meringues in terms of flavouring - vanilla essence, almond essence, and cocoa for chocolate meringues are just a few examples. If you do add flavouring, always add it at the end, once the meringues are stiff.

Technorati tags: meringue, recipe, ice cream, dessert, baking

 Today is Shrove Tuesday, and while elsewhere in the world people are dancing and singing with Mardi Gras and Carnival, here we eat pancakes. Although I’d much rather be cavorting on the streets of New Orleans or Rio, at least I can console myself with a sweet traditional meal before we head into Lent.

Two years ago at this time, I was in Morocco, and there I came across amazing pancakes called Beghrir. They are served with honey and are oddly pock-marked. Here’s a recipe, in case anyone wants a pancake that’s as tasty as it is unusual.

Beghrir

Ingredients:

• 125 g semolina
• 40 g non-rising flour
• 150 ml warm water (ca 40C)
• 150 ml milk
• 1 egg
• 1/2 tablespoon dried active yeast
• 1/4 teaspoon sugar
• Pinch of salt 

What to do:

1. Combine the yeast with 50 ml of the warm water and the sugar. Set aside.
2. Sieve the other dry ingredients.
3. Warm the rest of the water and the milk in a small saucepan to 40 C.
4. Beat the egg well and add the warm milk and water, stirring all the time.
5. Add to the yeast and stir until fully combined.
6. Stir into the dry ingredients in small parts, mixing vigorously until it is combined and free of lumps.
7. Cover and allow to rest in a warm place for 30 minutes.
8. Warm a non-stick crepe pan or sauce pan over medium-high heat.
9. Pour batter into the pan to make a thin, round pancake.
10. Cook until the top layer is dry - bubbles will form.
11. Flip the pancake and cook for another 20 seconds.
12. That’s it! It’s ready to eat.

Yield: About 10 small pancakes. 

Note: Traditionally these would be eaten with honey mixed with butter and warmed in a pan. The ratio, if you want to try it, is 1 part butter to 4 parts honey. Simply combine them in a pan and cook over medium heat until the butter melts. Remove immediately from the heat and stir until smooth.

Technorati tags: recipe, pancake, beghrir, Shrove Tuesday, Morocco

 I have given a recipe for meringues here as a solution for what to do with the egg whites after making ice cream. Another possibility is macaroons. Anyone who has been to Paris is sure to have tasted these amazing confections, which rise in pyramids in bakery windows.

The following recipe is adapted from Pierre Herme, although the ganache (filling) is ours. They aren’t hard to make, although I sometimes have difficulty in getting them to rise properly (here’s a photo of a batch my brother made with a little more height). No matter. They still sure are tasty!

I like a dark cognac ganache filling, and it’s actually adaped from Wiebke’s (my brother’s wife) Sachertorte.

Ingredients:

• 150 ml egg whites (from ca. 3 large eggs)
• 250 g powdered sugar
• 150 g finely ground almonds
• 25 g unsweetened cocoa + a bit more for dusting

For the ganache filling:

• 75 g 70% chocolate
• 25 g butter
• 50 g golden syrup
• 1 teaspoon cognac

What to do:

1. Pre-heat the oven at 150C.
2. Beat the egg whites until soft peaks form (don’t over-whip!)
3. Sift together all the dry ingredients.
4. Fold into the egg whites in four additions.
5. Put a teflon baking mat on the counter, or put a teflon liner (cheap and reusable and should be available at any supermarket) on a baking tray.
6. Spoon the dough into a piping bag and pipe out half inch to one inch round circles on the baking tray, leaving 1 inch of space around each cookie for them to expand. You can also simply use a spoon.
7. Try to keep the size of them the same, since you will be using two to make the filled macaroons. I like them small.
8. Dust with cocoa. 
9. Bake for 8-10 minutes, until the cookies are firm but still pliable.
10. Place on baking racks to cool.
11. For the ganache filling, melt the chocolate and butter in a double boiler over (not touching) simmering water.
12. Remove from the heat and stir in the golden syrup.
13. Stir in the cognac.
14. Allow to cool until it is semi-solid, and then either pipe or spoon onto the flat side of a cookie.
15. Top with a second cookie.
16. Allow to set before serving, if you have that kind of patience!

Technorati tags: chocolate, macaroon, baking, recipe

 Given that all of the ice cream recipes I have given here call for egg yolks, I wanted to re-visit meringues, since they are such an obvious solution in terms of what to do with the egg whites. I wrote up a recipe before here, but I think the following is simpler and better.

Meringues are a lovely dessert - crunchy puff of sweetness on the palate. They can be enjoyed on their own, with whipped cream, or with ice cream and fruit. You can shape them into little baskets or simply make little meringue drops. They are, of course, gluten-free.

Meringues are said to have been invented in the 15th Century in the Swiss town of Meiringen by an Italian chef named Gasparini. They are made simply by beating egg whites, adding sugar and other ingredients, and then baking them. I like mine with a little hint of lemon. This recipe makes quite a lot of meringue, but since the ice creams mostly call for 5 egg yolks, it seems useful to use the 5 egg whites!

Ingredients:

• 5 egg whites
• 350 g caster sugar
• 2 tablespoons lemon juice

What to Do:

1. Preheat the oven to 150C.
2. Butter two large baking sheets.
3. Beat the egg whites in a dry glass or stainless steel bowl (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until fairly stiff.
4. Beat in the sugar in a slow stream, and then add the lemon juice, mixing all the time.
5. Beat until very stiff and shiny.
6. Using two spoons, place on the baking sheet. It should make 18 large meringues, so divide accordingly, leaving space around the meringues to allow them to expand.
7. You can shape them as you wish!
8. Bake for 45 minutes.
9. Cool on wire racks.

Notes:

1. If you want to make meringue nests, the easiest way is with a piping bag. Start in the centre, work out in a tight spiral, then build up the sides. Make them smaller that you might think, for the baked meringues will expand!
2. There are many of things you can add to meringues in terms of flavouring - vanilla essence, almond essence, and cocoa for chocolate meringues are just a few examples. If you do add flavouring, always add it at the end, once the meringues are stiff.

Technorati tags: meringue, recipe, ice cream, dessert, baking

  I ended 2007 with a chocolate recipe (Chocolate Whiskey Ice Cream), and given my chocoholic predilection, I think my first recipe for 2008 has to be a chocolate one as well.

This is a dense, intense chocolate experience. There’s a bit of cognac in it for kick, and a topping of fresh raspberry puree. There’s no flour, so it’s gluten-free. It’s not for the meek or chocolate-ambivalent. It’s a chocolate lover’s dream.

Ingredients:

• 500 g dark (70%) chocolate
• 500 ml cream
• 60 g butter
• 1 vanilla bean
• 2 tablespoons cognac

For the raspberry puree: 

• 200 g raspberries
• 50 g sugar 

What to do:

1. Melt the chocolate and butter in a double boiler over simmering water or a in a microwave. Take care – chocolate melts at a low temperature (ca. 37C) and it burns easily, so once it’s melted, remove from the heat!
2. Cut the vanilla bean lengthwise and place with the cream in a small saucepan.
3. Cook over medium heat to a simmer.
4. Remove the vanilla beans and scrape out the vanilla seeds with a spoon or knife. Whisk in to the cream, and discard the beans.
5. Add the cream to the melted chocolate in small parts and mix thoroughly until smooth and velvety.
6. Stir in the cognac.
7. Pour into a 9 inch baking spring form or shallow, medium-sized metal bowl and refrigerate until hard.
8. Heat the raspberries and sugar in a small pan until the sugar is dissolved.
9. Press through a sieve with a rubber spatula or wooden spoon to remove the seeds.
10. Allow to cool.
11. If you have used a metal bowl, use a cloth soaked in hot water to heat the bowl enough to free the cake. Invert the bowl onto a plate and top with the raspberry puree.
12. Refrigerate until set.
13. If you have used a baking form, top with the raspberry puree and refrigerate until set.
14. Use a cloth soaked in hot water to heat the form enough to free the cake.
15. Slide it onto a plate.
16. Serve at room temperature with vanilla ice cream and a bit of chocolate sauce.

Technorati tags: ganache, pastry, chocolate, cake, recipe

 Once Upon A Tart  is hosting a brownie day, so I used that as an excuse to bring out the chocolate and get back to brownies. I wanted something with a coffee kick, so here’s my moist, dark Kahlua brownie recipe:

Dark Chocolate Brownies with Kahlua

Servings : 8   Preparation Time : 00:45:00 (including baking)

Categories : Pastries

Ingredients:

250 grams chocolate (70% cocoa content)
165 grams butter — at room temperature
3/4 tablespoon natural vanilla
300 grams sugar
100 grams flour
3 each egg
100 ml Kahlua Liqueur

Instructions: 

1. Preheat the oven to 180 C.
2. Butter and flour an 10 inch square baking pan. Set it aside.
3. Melt the chocolate and butter in a double boiler. Mix until smooth.
4. Beat the sugar and eggs together.
5. Add the vanilla.
6. Slowly pour in the chocolate and butter, mixing all the time.
7. Sift the flour, then add, mixing thoroughly.
8. Stir in the Kahlua.
9. Pour the batter into the prepared pan, and bake 25 minutes (a knife should come out just about clean).
10. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.
11. Caramel ice cream is a great accompaniment for these…

Note: If you’re in the UK or Ireland, please read my comments on flour, or you will be very disappointed with the results!

Technorati tags: brownie, pastry, chocolate, Kahlua, recipe

 There are an infinite amount of things to add to brownies (I’ve already suggested Baileys), and today I had some left-over organic white chocolate, so I decided to cut it up and mix it in. I used darker chocolate for the brownie base than our usual recipe to offset the sweetness. It worked out quite well, although I had the temperature of the oven a bit too high from my last baking session, and I over-baked them slightly. The head is still a bit fuzzy from the festivites!

Murphys Dark Chocolate Brownies with White Chocolate Chunks

Servings : 8   Preparation Time : 00:45:00 (including baking)

Categories : Pastries

Ingredients:

250 grams chocolate (70% cocoa content)
165 grams butter — at room temperature
3/4 tablespoons natural vanilla
300 grams sugar
135 grams flour
3 each egg
80 gm white chocolate cut into chunks

Instructions: 

1. Preheat the oven to 180 C.
2. Butter and flour an 10 inch square baking pan. Set it aside.
3. Melt the chocolate and butter in a double boiler. Mix until smooth.
4. Beat the sugar and eggs together.
5. Add the vanilla.
6. Slowly pour in the chocolate and butter, mixing all the time.
7. Sift the flour, then add, mixing thoroughly.
8. Stir in the white chocolate chunks.
9. Pour the batter into the prepared pan, and bake 25 minutes (a knife should come out just about clean).
10. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.
11. Raspberry Sorbet is a great accompaniment for these…

Note: If you’re in the UK or Ireland, please read my comments on flour, or you will be very disappointed with the results!

Technorati tags: brownie, pastry, chocolate, white, recipe

 I wrote here about ice cream cakes, and I’ve been playing with a meringue base for them. We have excess egg whites from making our ice cream, so it makes sense. Besides, it would make the ice cream cakes gluten-free.

Meringues are not hard to make, and they are a great treat. Whether on their own or as a nest for another dessert (as in with the raspberry sorbet in the photo above), they are a real crowd-pleaser. I like them with a little hint of lemon.

Murphys Meringues Recipe

Ingredients:

4 large egg whites

300gm (1.5 cup) sugar

1 tsp. vanilla

1 tablespoon lemon juice

What to Do

1. Preheat the oven to 140C.
2. Butter a large baking sheet.
3. Beat the egg whites (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until fairly stiff.
4. Beat in the sugar in a slow stream, and then add the vanilla and lemon, mixing all the time.
5. Beat until very stiff and shiny.
6. Using two spoons, place on the baking sheet. It should make 10 large meringues, so divide accordingly.
7. You can shape them as you wish!
8. Bake for 45 minutes.
9. Cool on wire racks.

Note: If you want to make nests, the easiest way is with a piping bag. Start in the centre, work out in a tight spiral, then build up the sides… 

Technorati tags: meringue, recipe, ice cream, dessert, baking

 One of my favourite ways to eat ice cream is wrapped in a crepe. The combination of the warm crepe with the cold of the ice cream and the textural sensation are delightful.

Over the winter, we served crepes in the Killarney shop, but we’ve stopped for the season because it’s just to busy and crepes are too fussy when there is a crowd of customers waiting to be served. However, crepes are quite easy to make at home, and you can use the same crepes to make a main course (a tasty filling is spinach, cheese and toasted pine nuts).

If you regularly make crepes or pancakes at home, I highly recommend getting a crepe pan. I picked the one on the right up at a catering store for around 12 euro. What a difference it makes! Not only do they come out the perfect size every time, but they don’t stick and cook better.

Murphys Crepes

10 Servings

Ingredients:

150 gm flour (non-rising - see earlier post)

40 gm butter, melted

15 gm sugar

250 ml milk

75 ml water

3 eggs

1/4 teasp. salt

What to do:

1. Combine flour, sugar and salt.

2. Add milk, water, butter and eggs and process until smooth (use a food processor ideally or electric mixer).

3. Leave to settle in the fridge for at least an hour.

Note: You shouldn’t need any oil or butter on the pan if it is a good one. The butter in the crepes will keep them from sticking.

5. Pour into the pan (it should be hot) and cook over medium heat on one side until the edges begin to lift away from the pan. Flip and cook on the other side.

6. If you want to make them all at one time, put a stack on a plate with waxed paper in between them to keep them from sticking. You can keep them warm in the oven on low heat.

7. Scoop out your ice cream into the centre of the crepe and roll the crepe around it. I used raspberry sorbet.

8. If you’re feeling artistic, decorate with chocolate sauce, lime or anything else that strikes your fancy and goes well with the ice cream flavour you’re using.

9. Serve immediately.

Enjoy!

Technorati tags: recipe, chocolate, crepe, cooking, ice cream, sorbet

I am giving away the fact that I grew up in the US by my love of brownies. The brownies here in Ireland tend to be way too fluffy instead of being dense and decadent, and sadly people often use poor quality chocolate.

The fluffiness is no doubt due to the flour. It astonishes me that it is next to impossible to get flour without rising agents in Irish supermarkets. Even most “plain flour” is anything but when you peruse the ingredients. In my mind, plain flour would suggest one ingredient - flour, but that is not the case (look!). Of course commercially there is a great range of flour options but in supermarkets we have just found two flours that are simply flour - Family Favourite Plain flour from Lidl and Supervalu’s Valusaver Plain Flour. So check your flour ingredients list (how strange it is to say that!) and make sure it says nothing more than flour if you want to avoid the brownies rising more than they will naturally with the eggs.

The same goes for the chocolate chip cookie recipe I gave here earlier.

Murphys Chocolate Brownies

Servings : 6   Preparation Time : 00:45:00 (including baking)

Categories : Pastries

Amount / Measure / Ingredient

250 grams Chocolate (55% cocoa content)

165 grams butter — at room temperature

3/4 tablespoons natural vanilla

300 grams sugar

135 grams flour

3 each egg

Instructions 

1. Preheat the oven to 180 C.

2. Butter and flour an 10 inch square baking pan. Set it aside.

3. Melt the chocolate and butter in a double boiler. Mix until smooth.

4. Beat the sugar and eggs together.

5. Add the vanilla.

6. Slowly pour in the chocolate and butter, mixing all the time.

7. Sift the flour, then add, mixing thoroughly.

8. Pour the batter into the prepared pan, and bake just until cooked, 25 - 30 minutes (a knife should come out clean).

9. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.

10. Serve with ice cream and chocolate sauce for a truly decadent dessert!

Technorati tags: brownie, pastry, chocolate, ice cream, recipe