Tag Archives: duck eggs

Apricot Cobbler

6 Aug

There are a few things my grandma always has on hand – dark chocolate, candied ginger, and dried apricots (which she pronounces APE-ri-cots).  Until this morning, the only kind of apricots I’d ever had were of the dried variety.  They’re good, but they did not prepare me for the tart, sour, and slightly peachy flavor of a fresh apricot.

I stopped by Griffin Gardens (twitter: @minnesotapeach) just as they were finishing up harvesting apricots for the morning.

After tasting a fresh apricot, I was reminded of the peach cobbler at The Salt Lick in Driftwood, TX.  As far as desserts go, there’s hardly one finer.  Armed with two different varieties of apricots and half a dozen duck eggs, I went home and set out to make a cobbler/bread pudding hybrid sort of like the one they serve up at The Salt Lick. 

I started with an unofficial recipe that claimed to be the one used at The Salt Lick.  Then, I mixed it up a bit by adding some chunks of bread, and substituting soy milk and non-dairy butter for their dairy counterparts.  And since apricots are more tart and less sweet than their peachy cousins, I used both white and brown sugar to help boost some sweetness out of the fruit.  The resulting dessert was delicious – the chunks of bread give the cobbler a bit of body without the heaviness of a bread pudding, the brown sugar added some caramel flavor just as I’d hoped, and the apricot lended a touch of tartness to each bite.

Apricot Cobbler
Serves: 12
Serving Size:  1 scoop

1 c. day old bread, torn into bits
1 c. very vanilla soy milk, divided
1/4 c. non-dairy margarine
1/2 c. all-purpose flour
3/4 c. sugar, divided
1 t. baking powder
1/4 t. kosher salt
1 duck egg
1-1/2 lbs. apricots, pitted and cut into thin wedges
1/2 c. brown sugar
1 t. cinnamon

In a bowl, pour 1/3 c. soy milk over bread and stir to combine.  Set aside.

Preheat oven to 350° F.  Place non-dairy butter in a 9×13 pan and set in oven to melt the butter.  When it has melted, remove from oven and set aside until ready to assemble the cobbler.

In a bowl, combine flour, 1/4 c. sugar, baking powder and salt.  Stir until well mixed.  Add duck egg and remaining 2/3 c. soy milk.  Stir until it is a batter-like consistency.  Add the bread mixture, and stir to combine.

In a large bowl, combine apricot wedges, remaining 1/2 c. sugar, brown sugar, and cinnamon.  Stir until everything is well coated.

Pour the egg mixture into the pan and gently push it to cover the whole pan.  Place spoonfuls of the apricot mixture into the pan without stirring everything together.  Try to evenly distribute the apricots in the pan.

Bake for 40-45 minutes.  It is done when the edges just start to get a bit crispy and the cobbler portion in the middle is firm to the touch.

Estimated Calories:  181 cal/serving

– You can definitely substitute cow’s milk (I’d use 2% + add 1 t. vanilla) and butter for the non-dairy ingredients
– Also, a chicken egg can be used instead of the duck egg
– If apricots are too tart for you, try using half apricots and half peaches
– Don’t bother trying to cut this one either, it is meant for scooping
– As far as desserts go, this one is pretty low in calories, which should help you feel better about it should you choose to top this off with a scoop of ice cream or whipped cream (either of which would be AWESOME)

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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

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