Tag Archives: dessert

Bourbon Caramel Green Tomato Pie

9 Oct

Give me a few ingredients Lynne Rossetto Kasper-style and I can make something that lands somewhere between edible and tasty, as long as we’re not talking sweets.  Baking does not come easily to me, and it took me a long time before the successes outweighed the failures.  I’ve looked to others for advice and have found the following greatly increase my chance of success:

1. Buy store-bought pie crust (Betty and Connie)
2. When making apple pie, use half white sugar and half brown sugar (Grandma Muder)
3. Put some bourbon in it (my mom, obviously)

Putting all three into play resulted in my go-to pie recipe, Caramel Apple Pie, which I loved so much I renamed it LOVE POTION NO. 9.  If you have an abundance of apples or want to make someone fall in love with you*, I’d highly recommend it.  Last year, thanks to the prolific apple tree in my parents yard, I DID have an abundance of apples.  This year was not an apple producing year, however, so I thought that LOVE POTION TESTING would be out until my mom handed me a big bag of green tomatoes and mentioned Green Tomato Pie.  Two seconds with Google told me that this Southern specialty might be the answer I was looking for to use up the green tomatoes and continue my scientific study.

Although technically, green tomatoes can count as any unripened tomato, this is the best time of year to use them in this way.  Earlier in the year, while the days and nights are still warm, tomatoes will do their best to ripen while on the vine.  Once a frost hits though, the chances that they will sweetly ripen on the vine are pretty slim.  It’s at this point that you can try to force them to ripen (best bet here is to leave them in a paper bag and check on them once in awhile to see if any are ready) or to embrace the green.  The tomatoes force ripened are still better than the tomatoes you’ll find in a mid-winter Midwestern grocery store, but they lack the flavor and sweetness of a summer-ripened counterpart.  My suggestion is to do a little bit of both, and with 2 lbs. of the green tomatoes, make yourself this pie.

I was apprehensive about what a tomato would taste like when used in place of apples in a pie, but once I got over the thought of it, the flavor and texture proved to be awesome.  I read that a few people said “you’ll never know it’s not apple!”, and I think that might be a bit optimistic.  While the color and taste are not easily identifiable, I would not say that they are an apple dead-ringer.  However, they were much sweeter and tastier than I’d expected, and all my other tasters agreed, helping to polish off this pie in two days flat.

Bourbon Caramel Green Tomato Pie
Serves: 12

Green Tomato Mixture
2 lb. green tomatoes
1 T. fresh lemon juice
1 t. ground cinnamon
1/4 t. Kosher salt
1/3 c. all-purpose flour
2 T. white sugar

Caramel Sauce
3 T. water
1 T. whiskey or bourbon
3/4 t. vanilla extract
3/4 c. sugar
3/4 c. brown sugar
1/3 c. water
4 T. non-dairy butter

Pie Stuff
2 prepared pie crusts (non-dairy)
1 T. sugar

Preheat oven to 400° F. Remove prepared pie crusts from refrigerator and let sit at room temperature.

Bring a large pot of water to a boil.  Drop in the tomatoes and boil for about 3-5 minutes or until the skins split.  Remove from water and cool.  When cool enough to handle, remove as much skin from the tomatoes as possible.  Cut off the stem end, quarter the tomatoes, and slice thinly.  Place sliced tomatoes on paper towels and pat to remove excess liquid.  Place tomatoes in a large bowl and add lemon juice, cinnamon, salt, flour and sugar. Set aside.

In a small bowl, combine the first three ingredients for the caramel sauce and set aside.

In a heavy saucepan, whisk together the sugar, brown sugar, and 1/3 cup water. Set over medium-high heat and cook for about five minutes. Remove from pan and whisk in the butter.  Add the whiskey mixture and stir until everything is well mixed and smooth.  Pour over tomato mixture and stir to combine.

Transfer 1 dough round to a deep pie pan. Unfold and ease into pan, patting it into the pan. Pour tomato mixture into the pie shell. Unfold the second dough round and place over the top. Press the sides together to make a tight seal around the outside edges, and then cut 6-8 slits on the top of the pie. Sprinkle with remaining sugar.

Bake until the crust is golden, for about an hour. Transfer to a wire rack and let cool for 1-1/2 hours before serving.

Estimated Calories:  267 cal/serving

Print it: Bourbon Caramel Green Tomato Pie

Notes:
– This is a saucy pie and while baking it can easily bubble over.  I’d highly recommend placing a baking sheet underneath the pie while baking to catch any saucy drips.
– Even with the store-bought crust, I still had trouble when rolling it out.  So, Sophie and I made a few decorative patches for the crust in the form of flowers and vines to seal up the holes left behind by my poor rolling skills.  I liked the look so much, I think I’ll do it again.  It took very little time and made the pie look extra FANCY.
– The first time I made the pie I used whiskey and the second time I used bourbon. My taste buds are not finely tuned enough to catch the difference when used in this recipe.  I think either one is just fine.
– Not all store-bought pie crust is non-dairy, so be sure to check the ingredients if non-dairy is important to your family.

*never actual proven, but  I love data and look forward to your research.

Phyllo Cups with Ricotta, Honey and Thyme

15 Jul

Last night I joined my neighbors for their annual Beer and Cheese party.  I knew I wanted to bring something featuring homemade cheese, but I also knew that I wouldn’t have a lot of time to putter around with anything complicated.  In trying to figure out what to make, I may have stumbled on my new go-to appetizer recipe.

Phyllo Cups with Ricotta, Honey and Thyme – you are tasty and make me look fancy.

Honestly, it just does not get much easier than this recipe (especially if you skip making the ricotta from scratch).  With four ingredients and a few minutes of time, you can have a beautiful plate of slightly sweet appetizers. Bite-sized, these cups are easy to eat, low in calories, and full of delicious flavor.  They would be great as appetizers, a nice brunch addition, or served with some fruit for dessert.  And, they look really, really beautiful on a plate.

For this batch, I made my own ricotta.  I can see at least one of you rolling your eyes from here (hey mom!).  It is worth noting that you absolutely do not need to make ricotta from scratch for this recipe; store-bought ricotta will be perfectly fine.  However, if you’ve had any interest in making your own cheese, I would highly recommend starting with ricotta.  Of all the cheeses I’ve made so far, ricotta is the easiest and requires the least amount of equipment, patience, or special equipment.  I’ve used a recipe from Cooking Light with great success.  This time, I used whole milk instead of the 2% that the recipe called for.  The cheese was much drier than I’ve made in the past, so next time I’d stick with the 2% as I preferred the consistency and would rather save those calories for something else.

The only effort in this recipe is in the assembly, which from start-to-finish is probably under 5 minutes.  The phyllo cups can be filled ahead of time, but I would not recommend doing it more than an hour or so before eating.  The cups soften slightly over time, and the honey soaks into the cheese the longer it sits.  The flavor is still the same, it just looks a little bit prettier when you can still see the honey drizzled on the top.

Phyllo Cups with Ricotta, Honey and Thyme
Serving size: 2 filled phyllo cups
Serves: 6

12 prepared phyllo cups
1/3 c. ricotta
1 T. honey
Fresh thyme leaves

Thaw frozen phyllo cups at room temperature for 10 minutes.

Spoon a heaping teaspoon of ricotta into each up.  Drizzle cups with honey and sprinkle with thyme leaves.  Serve cold or at room temperature.

Estimated calories:  75 cal/serving

Print it: Phyllo Cups with Ricotta,  Honey, and Thyme

Chocolate Whiskey Ice Cream

24 May

Some people say that inspiration is born of desperation, which is exactly what happens when it is cold and gloomy on a summer holiday and nothing sounds better than some coffee with Bailey’s.  Except that when the holiday lands on a Sunday and nobody thought of this ahead of time and you are in Minnesota, then you are out of luck because liquor stores are closed on Sundays.  It was on a day just like this that the recipe for Chocolate Whiskey Ice Cream was born.  My thought was that a little scoop of the ice cream would be PERFECT in coffee, except that it was so tasty that it never quite made it that far.

Although this ice cream technically meets my criteria for low-calorie at 201 calories/serving, a half cup size serving is not huge.  So, watch the portion size when dishing up.  Compared to other premium ice creams, it has about 1/3 fewer calories.  Which seems shocking because it sure does not taste low in calories, even relatively speaking.

A few notes about ingredients:
– The first time I made this, I used 2% milk.  It was really tasty.  The second time, I used raw milk and I could definitely taste a creamier difference.  Because I believe that convenience sometimes trumps all, use whatever is easiest for you.
– As far as whiskeys go, I have become partial to 2GINGERS.  It is really tasty in cooking, baking, and in cocktails.  It is versatile and pretty smooth.  I would totally recommend it.
– Have you tried the Dutch cocoa powder from Penzeys?  It is AMAZING.  If you’re ordering some to give it a try, might as well get some Sandwich Sprinkle while you’re at it.  Not needed for this recipe of course, but good on every other thing in the world.

Chocolate Whiskey Ice Cream
Serving size: 1/2 c.
Serves: 10

8 egg yolks, beaten
1 c. powdered sugar
3 c. whole milk
1/2 c. cocoa powder
2 t. vanilla
1 c. whiskey

In a large bowl, whisk together the egg yolks and powdered sugar until it is lighter in color (similar in color to butter) and texture.  Set aside.

In a double-boiler, heat the milk over medium heat.  Very slowly, add about 1/3 c. of warm milk to the egg mixture and keep mixing.  Adding the milk too quickly can result in cooked egg bits, so do it slowly and just keep the mixer moving.  Slowly mix in the cocoa powder and vanilla, mix until well blended.

Return the milk mixture to the double boiler and heat until thickened and coats the back of the spoon.  Stir the milk frequently to be sure it isn’t sticking to the bottom, and so that you can tell when it starts to thicken up.  If your double-boiler is small (like mine), do this step in two batches.

Remove from the heat and stir in whiskey.  Cover and refrigerate for a few hours.  When it is thoroughly cooled, churn in ice cream machine for about an hour.  Spoon into a container and freeze for a few hours.

Serve and enjoy.

Estimated calories:  201 cal/serving

Print it: Chocolate Whiskey Ice Cream

Notes:

  • You can substitute lower fat milk in this recipe, although it may change the texture a bit
  • I’ve also made this with chocolate chips instead of cocoa powder, and it was great.  In that case, omit the cocoa powder, and stir in the chocolate chips at the end, but before the whiskey.
  • Even after freezing, this ice cream has a texture similar to soft serve.

Non-Dairy Bette LeMae

12 Feb

As Valentine’s Day fast approaches, you may be on the lookout for a dessert that says “I love you very much.”  Look no further than Bette LeMae.  If you’ve ever stayed at Ruttger’s Bay Lake Lodge, you may have been lucky enough to have this dessert.  And if you’ve ever spent a summer working at Ruttger’s, you can probably attribute at least a few pounds of weight gain to having Bette LeMae on a regular basis.  A delicious, dense, flourless chocolate cake – Bette is tough to pass up.

Who is Bette?  We don’t know.  But I imagine that she is slightly bossy, and that she wants you to make this right now.

The bad thing about Bette, and I feel like I will be scolded for even saying a negative word about her, is that she is one dairy-laden dish.  For my family, this doesn’t work.  So, to make this special dessert at our house, I’ve come up with a non-dairy variation.  The end result is not quite as solid and dense as the dairy-filled original, but is really wonderful nonetheless.  It requires some time to sit and cool, then cool again, so be sure to plan ahead on this one.

As I plated the desserts and tried to take a photo, they were ripped out of my hands.  By the time I recovered, the plates were practically licked clean.  These shots are the only proof that I made the dish, which mostly illustrates that it is well-loved and impossible to eat slowly.

Non-Dairy Bette LeMae
Recipe adapted from the traditional recipe served at Ruttger’s Bay Lake Lodge
Serving size: 1 slice
Serves: 12

BETTE
4 oz. non-dairy chocolate chips
2 oz. non-dairy dark chocolate
½ c. boiling water
1-1/3 c. sugar
2 sticks non-dairy butter
5 whole eggs

GLAZE
½ c. soy cream
1-1/2 c. non-dairy chocolate chips

 

Line a 9-inch cake pan with wax paper on the bottom.  Preheat oven to 350° F.

Bring water and sugar to a rolling boil.  Reduce heat slightly, add chocolate and butter and melt, whisk until well combined. Remove from heat then add eggs slowly, whisking constantly until totally combined.  Pour chocolate mixture into cake pan and place in larger pan filled with hot water.  Bake for 30 minutes in water bath, and then remove from oven.  Allow cake to sit in water bath for 10 minutes, then remove cake pan to a cooling rack and allow to completely cool.

In a saucepan bring soy cream to a boil over medium-high heat.  Add chocolate chips and stir until the chocolate is melted and combined with soy cream.  Turn cake upside down on a plate and remove the wax paper.  Pour glaze over cake and set aside to cool.

 

Estimated calories:  383 cal/serving

Print it: Non-Dairy Bette LeMae

Print it: Ruttger’s Bay Lake Lodge Traditional Bette LeMae

 

Chocolate Peanut Butter Balls

16 Dec

I don’t do a whole lot of baking, even at Christmastime.  In fact, my entire holiday baking plan includes two recipes – sugar cookies and ginger snaps.  They are both good, non-dairy for Sophie, and easy to make.  A few weeks ago I started daydreaming about a Christmas treat I remember from when I was a kid – Chocolate Covered Peanut Butter Balls.  It turns out that there are tons of variations on this treat, but the one I really wanted was the kind served up in Central Minnesota c. 1985.  Luckily for me, my mom’s friend Betty had the exact recipe I was looking for.  In fact, there’s a good chance that I had one of these cookies made by Betty back in 1985.

This no-baking required cookie is super easy to make.  Simply mix together a few ingredients, roll them up, dip them in chocolate, and set them somewhere cool to set.  Here in December, that place is the Minnesota Walk-in, also known as the garage.  If location makes this impossible, you could use the refrigerator.

I’m so glad that Betty had the recipe and was willing to share.  She’s an excellent baker.  Oh look, here’s Betty now, planking on a giant peanut butter ball.  Safety is important to Betty, so she wears a helmet whenever trying new stunts.

These treats are delicious and super easy to make.  There were some differences though when I made the non-dairy version, so I would not recommend a 1:1 substitution of ingredients if you use dairy.  To make it easier, I’ve included printable versions of Betty’s original recipe and the non-dairy version below.  Make some immediately, they will make you very popular this holiday season.

Non-Dairy Chocolate Peanut Butter Balls
 

1 c. powdered sugar
1/2 jar of  reduced fat chunky peanut butter (16.3 oz. size)
2 T. non-dairy margarine
1 T. water
1 c. rice krispies
1 package non-dairy chocolate chips

 

Line a cookie sheet with waxed paper.

In a double-boiler, melt chocolate chips.  Reduce to low and keep warm until ready.

In a large bowl, cream together sugar, peanut butter, and butter.  Add water as needed to help the mixture stick together enough to form a ball that can keep its shape.  Add rice krispies and mix until well combined.

Form a ball with the peanut butter mixture about the size of a super ball.  Set aside.  Dip each in chocolate until totally covered, set on prepared cookie sheet.  When all of the peanut butter balls have been dipped, place somewhere cool until the chocolate sets.

Print it: Betty’s Chocolate Peanut Butter Balls (full recipe, dairy)

Print it: Non-Dairy Chocolate Peanut Butter Balls (half recipe, non-dairy)

Notes:
– Usually I don’t find a ton of differences in recipes when I start to substitute ingredients.  In making these, I made a few changes from the original.  The non-dairy version was WAY dustier than I’d expected once I mixed together the first three ingredients.  I added more peanut butter than used in the original, and also added some water to moisten the mixture enough so that it could form a ball.  It could have been the non-dairy margarine, or the reduced-fat peanut butter.  I’m not sure.  Either way, if you find that your dough is too dusty, add water a teaspoon at a time until you can form a ball with the dough.
– I used reduced-fat peanut butter because that’s what I had on hand, but I think it may have been the dusty dough culprit.  You may want to use the regular chunky peanut butter, because this is not a health food anyway.
– Speaking of health food, I didn’t even bother to calculate the calories on this one.  I think there are a lot of variables that would change how many each recipe makes and the amount of chocolate needed to coat each one.  My suggestion is to have a few and then immediately give the rest away.
– I think I ended up with a couple dozen peanut butter balls when making the non-dairy version. They should be gone by morning.

Caramel Apple Pie, or Love Potion No.9

5 Oct

There are two good reasons to make this pie:
1. you have an abundance of apples
2. you are trying to make someone fall in love with you*

This pie is delicious, and you should make it.  You should also take care to really seal up the edges of the crust and maybe put a cookie sheet on the bottom rack, because if you don’t – you may end up with a gooey, caramel mess on the bottom of your oven.  If you take those simple precautions, you will be on the fast-track to winning hearts in no time.

Caramel Apple Pie, or Love Potion No.9
Serves: 12

Apple Mixture
3 lb. apples, peeled, cored and thinly sliced
1 T. fresh lemon juice
1 t. ground cinnamon
1/4 t. Kosher salt
1/3 c. all-purpose flour
2 T. white sugar

Caramel Sauce
3 T. water
1 T. whiskey
3/4 t. vanilla extract
3/4 c. sugar
3/4 c. brown sugar
1/3 c. water
4 T. non-dairy butter, cut into ½” pieces

Pie Stuff
2 prepared pie crusts (non-dairy)
1 T. sugar

Preheat oven to 400° F. Remove prepared pie crusts from refrigerator and let sit at room temperature. In a large bowl, stir together all the ingredients for the apple mixture – apples, lemon juice, cinnamon, salt, flour and sugar. Set aside.

In a small bowl, combine the first three ingredients for the caramel sauce – water, whiskey, and vanilla. Set aside.

In a heavy saucepan, whisk together the sugar, brown sugar, and 1/3 cup water. Set over medium-high heat and cook for about five minutes. Remove from pan and whisk in half the butter, then second half of the butter. Whisk in the whiskey mixture 1 T. at a time. When everything is well mixed and smooth, pour over apple mixture and stir to combine.

Transfer 1 dough round to a deep pie pan. Unfold and ease into pan, patting it into the pan. Pour apple mixture into the pie shell, mounding it in the center. Unfold the second dough round and place over the top. Press the sides together to make a tight seal around the outside edges, and then cut 6-8 slits on the top of the pie. Sprinkle with remaining sugar.

Bake until the crust is golden, for about an hour. Transfer to a wire rack and let cool for 1-1/2 hours before serving.

Estimated Calories: 312 cal/serving

Print it: Caramel Apple Pie

Notes:
– You can use any prepared pie crust you like, when I choose one I just make sure it is non-dairy.  I often find that the store brands are non-dairy.
– You can totally use dairy ingredients in place of the non-dairy counterparts used here
– One good trick to keeping the calories lower on a dessert is to cut smaller slices (duh).  To estimate the calories in this pie, I divided it into 12 slices instead of 8.   It is still a good-sized dessert, and is just over 300 calories per serving.  When cutting it into 8 slices, the calories per serving jumps up to almost 470.

*Falling in love claim portion of this dessert is totally not tested. 

Jack and Ginger Baby Cakes

23 Sep

Recently someone was trying to make a point to me about how a person could make healthy choices between two foods – the two foods he compared were “carrots” and “carrot cake”.  I stopped listening to him just then and started dreaming about carrot cake.  I love carrot cake, but rarely make it for the following reasons:

1. Traditional carrot cake is loaded with things we cannot eat at our house due to food allergies (dairy, walnuts, nutmeg).
2. Once a cake is sitting there, lonely, I like to slice off just a bit.  Then just a bit more.  Then sometimes I have to even things up.

With both of these things in mind, I decided to lighten it up a bit, make it food-friendly for our house, and make it in individual portions so that I would know EXACTLY how much I was choosing to consume.  Plus, when you make things in individual portion sizes, the old “even things up” feeling goes away.  Unless you have a thing about even or odd numbers, in which case you may have bigger fish to fry.  To add a little boost of goodness to replace the traditional cream cheese frosting, I’ve added booze to the store-bought frosting.  I like to think of that as the ultimate touch of class to top off these baby cakes.

These little carrot cakes are packed with flavor, are low in calories, and pack a satisfying punch.  Using mini-cupcake liners, this makes a pretty good sized batch.  They are easy to freeze (a little easier to do without the frosting), but also disappear quickly.  The baby cakes are a nice 2-bite dessert, unless you’re my dad, in which case they are a one-bite gulp.

Jack and Ginger Baby Cakes
Serves: 60
 

1/3 c. canned white frosting (non-dairy)
1 t. Jack Daniels (any bourbon or whiskey will do)
2/3 c. very vanilla soy milk
1 t. cider vinegar
2/3 c. brown sugar
1/3 c. sugar
1/3 c. no-sugar added applesauce
6 egg whites
1 T. Jack Daniels (any bourbon or whiskey will do)
1 t. ground cinnamon
1/4 t. ground ginger
1 c. all-purpose flour
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/4 t. Kosher salt
1-1/2 c. carrots, grated or chopped into little bits

Preheat oven to 350 degrees F. Fill mini cupcake pan with cupcake liners and spray with cooking spray.

In a small bowl, mix together the frosting and 1 t. whiskey until well combined. Set aside and try not to eat it.

In another small container, mix together the soy milk and cider vinegar and set aside to curdle. You won’t want to drink this, so don’t worry about it.

In a large bowl, mix together brown sugar, sugar, applesauce, egg whites, 1 T. whiskey, cinnamon and ginger. When well mixed, add flour, wheat flour, baking powder, baking soda, and salt. When it is all well mixed, add carrots and combine.

Add about 1 T. carrrot cake mixture to each cupcake liner so that it is filled about 3/4 way to the top. Bake for 11-12 minutes, remove from pan and set aside on a rack to cool. When totally cooled, add a little dollop (about a 1/4-1/2 t.) of frosting to the top of each.

Estimated Calories: 40 cal/serving

Print it: Jack and Ginger Baby Cakes

Notes:
– You can substitute any of the non-dairy ingredients for their dairy counterparts.
– Don’t have Jack Daniels?  Any bourbon or whiskey will do.
– Don’t want to use booze?  Try some vanilla, adjust amounts as needed.
– When looking for a non-dairy can of frosting, I have the best success with store brands.  If non-dairy is important to you, just check the labels to be sure the store-bought frosting you select is non-dairy.

Apple Gelato with Calvados

4 Jul

When we were in Paris, we had a very tasty dessert featuring Calvados, an apple brandy from France.  It was served poured over the top of an apple gelato that had a slightly limey taste.  As we ate the dessert, we alternated between smacking our lips and trying to figure out exactly what was in it so that we could recreate it once we were home.

This weekend, we gave it a try, and although I did not get it just right the results were delicious.  The resulting dessert was less citrusy but tasted more like apple pie.  It was creamy, flavorful, and a refreshingly light dessert that is the perfect end to a meal on a hot day.  Adding a little Calvados to the top adds a little extra flavor and creates a slightly boozy float.  The gelato is good enough to stand on its own, so feel free to omit the Calvados.  If you don’t have Calvados but still want to add something, I’d suggest using brandy or bourbon in its place. 

Apple Gelato with Calvados
Serves: 8
Serving Size:  1 scoop
 
 
2 granny smith apples, cored and diced
2 c. water
2 T. sugar
1/4 c. lemon juice
1 c. soy creamer
1 egg yolk
1/4 c. sugar
1/2 c. Calvados

Place apples, lemon juice, water, and 2 T. sugar in a pan.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat and let cool for a few minutes.  Pour into blender and puree until smooth.  Strain, reserving all of the liquid and discard the rest.

In a double boiler, heat creamer until very warm but not boiling.  In a small bowl, whisk together 2 T. of the hot creamer with the egg yolk, until well combined.  Add egg mixture to remaining creamer and whisk until combined.  Add sugar, and continue to stir until it thickens enough to coat the back of a spoon.  This usually takes about 10-15 minutes.

Remove from heat and combine the apple mixture and creamer mixture.  Cool in refrigerator for an hour, then churn in ice cream machine according to manufacturer’s directions.

When ready to serve, place a scoop of ice cream in each dish and top with 1 T. Calvados.

Estimated Calories:  125 cal/serving

Print it: Apple Gelato with Calvados

Non-Dairy Chocolate Gelato

17 Jun

Just recently, I’ve started hearing a lot about duck eggs.  It started with reading an article about a recipe for a Cardamom Cake with Rhubarb Sauce (delicious) where the author mentioned her duck egg source – who happens to live in my same town.  Dave Griffin has a beautiful spot just outside of town where he’s raising Indian Runner Ducks, then collects and sells the eggs.  We went out to the farm and were lucky enough to get the full tour.  We started by searching for our own eggs.

The kids found eggs tucked into little shady spots along paths and trees throughout the farm.  When looking for eggs, being short has some definite advantages.

The duck eggs are darker in color, have a harder shell, and are bigger than chicken eggs.  Also, the yolks are much bigger.  Dave explained that they will keep for three weeks on the countertop, as long as we don’t wash them until ready for use. 

Known for their ability to make foods extra creamy, we decided to put the duck eggs to use by making a non-dairy chocolate gelato.  One of the tricky parts about making non-dairy ice cream is trying to find a way to emulate the thick, creamy goodness that comes naturally when you use dairy products.  Although soy substitutes work well for us, we had yet to achieve the creaminess we wanted.  Turns out, duck eggs were just what we needed.

Non-Dairy Chocolate Gelato
Serves: Approx. 3 c.
Serving Size: 1/2 c. 

1 c. soy creamer
1 c. very vanilla soy milk
3 duck egg yolks (carefully separated)
1/2 c. sugar
3 oz. non-dairy chocolate chips

Over medium high heat, bring creamer and soy milk to a boil.  Remove from heat.

In a bowl, beat egg yolks then add sugar, beating until they are creamer and lighter in color.  Add 2 T. of the hot milk and continue to beat until well combined.  Add remaining hot milk and beat until lighter in color and texture. 

Place milk mixture in the top of a double boiler.  Stirring often, cook until it has thickened and leaves a thick coating on the back of a spoon.  Add chocolate chips and stir until melted and well combined.

Remove from heat, allow to cool for 10 minutes, then place in the refrigerator for an hour or two.  Using manufacturer’s instructions add to an ice cream machine and cool until it turns into ice cream.  Place in container and freeze until ready to eat.  When ready to serve, remove from freezer about 10 minutes before serving.

Notes:  It is extremely important to make sure that no egg whites get into the mixture.  If you see any floating to the surface during the process, simply skim to remove.

Estimated Calories:  265 per serving

Print it: Non-Dairy Chocolate Gelato