|“Favorite ice cream flavors” was recently the topic of discussion among a group of friends. Once again, I had to lament the lack of “Tiger Tail” availability in the USA. It was my favorite flavor as a kid, and one of the uniquely Canadian food stuffs that I miss. It’s orange flavored ice cream with a black licorice ribbon running throughout – You might recognize the flavor from the Tiger Tail Cake recipe I created, inspired by it.
Well, not being one to just whine about what I can’t have, I created a recipe for a homemade version. Much like the Honey Garlic Cooking Sauce Recipe I created for the same reason… this really hit the spot. The appearance AND flavors were just right, and the licorice ribbon was just perfect.
As a kid, I used to eat the ice cream from around the thickest parts of ribbon, leaving the best for last… and this homemade version did NOT disappoint, on that front. Truth be told, I kind of shocked myself! I know I can create recipes for pretty much anything, but I thought for sure that the sweet, sort of sticky, kind of crystalline texture of the ribbon would take some serious trial and error to perfect. Nope!
Now, while I realize that this recipe will be heartily welcomed by many of my Canadian readers, I also realize that it will sound weird – or outright disgusting – to most of my American readers. If you don’t have anything against black licorice, I encourage you to give it a try! It may sound a little whacky to people who haven’t been exposed to it, but seriously – even kids love this stuff back home.
Orange Ice Cream:
8 large egg yolks
1 cup sugar
1/2 tsp salt
2 cups milk
2 cups / 1 pint heavy cream
2-3 tsp orange extract (or blood orange essential oil!)
Orange food coloring
1/3 cup water
1 cup sugar
1/2 cup butter
1/2 cup milk
3 tsp Anise Extract
black food coloring
First, make the custard for the orange ice cream:
In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined.
Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Add orange extract, stir to combine. Color to desired tint with food coloring, and allow to cool.
Next, make the licorice ribbon sauce:
Combine water and sugar in a medium sized pot. Bring to a boil, allow to simmer just until it starts to take on a golden color. Remove from heat, add butter carefully – it will steam and may boil up. Stir until completely melted and well combined. Add milk and anise extract, stir to combine. Tint to deep black with food coloring, allow to cool.
Once both the ice cream mixture and the ribbon mixture are cooled to room temperature, move them to the fridge to chill overnight.
Prepare orange ice cream according to your ice cream maker’s instructions. Once ice cream is finished processing, it’s time to create the striping effect:
Place a few scoops of ice cream randomly in whatever container you’ll be storing it in. Drizzle a scoop of licorice ribbon mixture over it, alloing it to pool in a few areas. Add a few more scoops of ice cream, pressing down lightly in a few areas to remove air pockets. Drizzle some more licorice ribbon, add more ice cream, etc. Continue to use up the rest of the ice cream – you’ll likely have some licorice ribbon left over.
Cover and freeze your ice cream container for at least a few hours, to firm up.
Store any leftover licorice ribbon in the fridge – pour it over ice cream, or save it or your next batch.
Enjoy my recipes? You should check out my cookbooks
|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes will be included.
The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.
In yesterday’s Candied Rims for Cocktails post, I mentioned that I was leading up to a post. Look at this! I followed through in a timely manner!
This is my own recipe for Jolly Rancher Martinis… and an excellent excuse to smash up candy and rim your glass with it! Use a solid flavor – Apple, Cherry, or Watermelon work best for this, on their own – or use one each of a few flavors of candy for an even more colorful rim. (We used one each – Apple, Cherry, Grape, and Blue Raspberry Jolly Rancher candies for the tutorial on that entry).
As I mentioned in an earlier entry on Candy Apple Martinis & Some Martini Trivia, this drink is properly called a “Martini Cocktail”, as it’s not a true “Martini”. The use of cranberry juice gives this a perfect amount of sweet/tart, yielding a VERY drinkable cocktail. Enjoy!
A disclaimer: This is my own recipe for Jolly Rancher Martinis, the way I like them. They vary slightly from what I was taught: 1 oz unflavored vodka, 1/2 oz Sour Puss Apple, 1/2 oz Sour Puss Raspberry, 2-3 oz cranberry juice, splash of bar lime mix. Hey, it’s my blog, I’ll mess with recipes if I want to!
Jolly Rancher Martini Cocktail
Jolly Rancher candies (optional)
1 oz watermelon flavored vodka**
1 oz Sour Apple Pucker / Sour Puss Apple
1 oz Sour Raspberry Pucker / Sour Puss Raspberry
1/2 oz Rose’s Sweetened Lime Juice
4 oz cranberry juice
If doing a candied rim, use the candies and follow the instructions here.
Measure remaining ingredients into a shaker. Add a handful of ice, shake a few times, strain into a prepared martini cocktail glass (~8 oz size).
*For the purposes of this blog entry, we picked up appropriately shaped/sized glasses at IKEA for about $3 each 🙂
** You can substitute “99 Watermelons”, if feeling particularly ballsy 🙂
To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!
This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!
This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!
It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!
Blood Orange Truffle Torte
2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract
Blood Orange Swiss Meringue Buttercream:
Now that it’s mid October, Twitter and the wedding blogs are lighting up with mentions of Halloween weddings. I’d like to take this opportunity to share my favorite Halloween wedding with you.
Now, it’s no secret that I’m being extremely selective about the projects I take on, and the people I’ll work with. Life’s just too short, you know? Aside from that, Halloween is the hardest weekend to get a booking with us, as we’re always booked to do an event in Chicago that weekend – they book us a year in advance. Ansley’s initial email to me was such a stand out, I couldn’t help but be intrigued – and bend over backward to make it work for her! Let me share:
My name is Ansley — I am getting married on October 30th of this year. After scouring the internet in the daunting task of researching wedding cakes, I fell in love with what you do. Everything else I’ve seen looks mundane and unimpressive in comparison to what I’ve viewed on your site. We are an “alternative” couple (I’ll swallow my pride a minute and admit that’s a somewhat politically correct way of calling us “goths”) and have concerns about how that effects our relations with vendors. Everyone we work with seems to assume that our Halloween wedding means skulls, plastic bats and ghosts.
Not so– we are classy and elegant, not campy. What I’ve seen on your website surely demonstrates not only your talent but that you understand that even “odd” is still art. I’d love to set up some sort of consultation with you, though I’m not sure how it is done as I’m new to this whole wedding thing and all of the chaos it entails!
Thank you for your time,
And that, ladies and gentlemen, is how it’s done. Polite, coherent, complimentary, eloquent, AND expressing a desire for something different? I was in love with this wedding – and clients! – before I met them!
The wedding was to be “Simple, elegant and most importantly, black”, taking the bulk of its visual inspiration from the Nine Inch Nails music video for “The Perfect Drug”. The wedding and reception were held at the The James J. Hill Reference Library in Downtown Saint Paul… an absolutely gorgeous, unique venue.
If this is starting to sound familiar at all, you may have seen our blog entry about the cake she ordered, “Glam Goth Wedding Cake“. If you haven’t – or want a refresher – be sure to click that link to view her cake photos!
James J. Hill reference Library, during setup.
Anyway, long story short, we juggled to make the logistics work out, and Ansley was a dream to work with. Absolutely one of my favorite brides ever! The cake was delivered, and I anxiously awaited photos of the event. I swear, nothing could have prepared me for the finished product! Ansley looked absolutely amazing in gorgeous black and blue gown, the black candelabra were a perfect compliment to the super high ceilings in the library… sigh. Must have been the perfect wedding to attend! Let me share the photos, courtesy of the bride, groom, their guests, and photographer – M. Doucet:
As always.. I LOVE when brides go their own way with their weddings. This was just amazing, and I’m sure her guests will be talking about the experience for years to come! Also, I’m sure her vendors will be, as well! Love it!
I recently had the opportunity to make my very first black wedding cake, for one of my absolute *favorite* brides of the year. Maybe ever.
I’d love to do a full blog entry on their wedding eventually – the visuals were so striking! The bride had a wonderful design vision, the venue was gorgeous… and you know I have a soft spot for brides who throw convention and “expectations” to the wind and really march to their own beat.
In the meantime, however… I’ll present you with photos of their cake! This cake was themed around their Halloween / Goth / NIN wedding through and through – it was Blood Orange Truffle flavored! (“Our deeply rich, dark chocolate cake is filled with alternating layers of blood orange chocolate truffle ganache, and blood orange buttercream.”). Not only specifically “Blood” orange – tee hee! – but that particular flavor cuts to a beautiful orange / deep dark chocolate brown. Seasonal colors!
The cake featured sugar roses in varying shades of gray, dusted with black accents. It also featured dark gray “lace” made from Sugar Veil icing – a unique product that allows a cake designer to pick up piped designs and drape it like fabric! Exciting… and meant that the entire cake was edible!
More detail photos of this cake can be seen on our Facebook site, Here
Well, Halloween is just around the corner, so now’s a great time to post our recipe for decorated sugar cookies!
These are great to serve guests at your halloween party, or as a weekend activity for kids, or even to hand out to your favorite Treat or Treaters. Very easy to make, and can be a lot of fun!
2 cups butter, softened
2 1/3 cups granulated sugar
4 egg yolks – Reserve egg whites for icing!
1 tbsp pure vanilla extract*
1 tbsp baking powder
1/2 tsp salt
7 cups all purpose flour
4 egg whites
1 Tbsp lemon juice
4-6 cups powdered/confectioner’s sugar
In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in eggs and egg whites, a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.
Mix remaining 3 ingredients together, carefully stir into wet ingredients until fully incorporated.
Wrap dough in plastic film, chill for 1 hour.
Preheat oven to 375 degrees F, grease cookie sheets.
On a floured counter, roll cookie dough out to about 1/4″ thick (can be up to 1/2″ thick if you prefer a thicker cookie). Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on greased cookie sheets.
Bake cookies for 8-10 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating.
In clean stand mixer, whip egg whites until foamy. Add lemon juice, whip for another minute. Slowly add powdered sugar until cookie icing reaches desired consistency. You will want a thicker frosting for piping details and borders. If you’re wanting to “flow” the icing within piped borders, icing can be thinned with a little lemon juice or water.
* 2 tsp Anise extract can be substituted for a fun variation. I especially like using anise (black licorice flavor) for doing cookies that will be shaped/decorated like black cats or bats.