fatherand39s day

We have gotten totally spoiled by living near a bunch of really good ice cream shops with all sorts of great flavors. A favorite of mine is malted ice cream -- in ice cream form, not in shake/frappe form. It may not be terribly sophisticated, but I adore malt (and malted milk balls), probably because we had a malt shop in town that made insanely thick malts -- complete with whipped cream, a wafer, and a cherry on top -- when I was growing up, and it was where we went for treats on warm summer evenings. Anyhow, back to the present. Earlier in the summer, our neighborhood ice cream shop (a.k.a. our after-dinner destination almost every day) had both malted vanilla and a chocolate ice cream with pretzel pieces. I had a scoop of each together, but what I really wanted was to have them combined into one flavor (plus the pretzel bits weren&#39;t coated in anything to keep them from getting soggy, and something definitely needed to be done about that!). So, ta-da! This is basically a malted version of Cook&#39;s Illustrated&#39;s vanilla ice cream with homemade chocolate covered pretzel nubbins swirled in. I usually don&#39;t use corn syrup in anything, but I&#39;ve got to say, it does a nice job of keeping the ice cream from freezing too hard.

Malted Vanilla Ice Cream with Chocolate-Covered Pretzels

dark chocolate

butter

heavy cream

milk

sugar

corn syrup

salt

malt powder

vanilla extract

Chocolate-covered pretzel bits

Line a rimmed baking sheet with wax paper. Gently melt the chocolate in a double boiler or in the microwave. Stir in the butter until the mixture is smooth and the butter has completely disappeared.

Drop the pretzel bits into the chocolate and stir until all the pretzel pieces are coated. Then, using a fork, lift the pretzel bits out of the chocolate several at a time and push them onto the lined baking sheet, trying to make sure the individual pieces are separated from each other, for the most part. Transfer to the refrigerator to chill until the chocolate has hardened. Store in an airtight container until ready to use.

Combine the cream, milk, 1/4 cup of sugar, corn syrup, and salt in a heavy-bottomed saucepan and heat to a bare simmer, then turn the heat down. Meanwhile, in a medium bowl, whisk together the egg yolks, malt powder, and the remaining 1/4 cup sugar.

When the cream mixture is hot, whisk a ladleful of the hot cream into the egg yolks (whisk vigorously!) to temper them. Repeat with one or two more ladlefuls. Then, pour the egg mixture into the pot with the rest of the cream mixture.  

Cook the custard mixture over medium-low heat, stirring constantly, until it has thickened to a custard texture and coats the back of a spoon (it will be around 180 F). Pour the custard through a fine mesh strainer into a large metal bowl, then stir in the vanilla.

You can chill your custard over an ice bath, but I have hated ice baths ever since organic chemistry (I don't like bain-maries much either for the same reason). I just stick mine, covered, into the fridge and leave it overnight or until it is completely chilled.

Transfer your custard to your ice cream machine and process according to the manufacturer's instructions until it reaches the consistency of soft serve, adding the pretzel bits in the last minute or so of churning.   

Eat immediately (mmmm, soft serve), or transfer to an airtight container and chill for a couple hours until firm.

Malted vanilla ice cream

Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it&#39;s even easier. Though Lahey loves smart, unusual toppings like charred thai eggplant with bonito flakes, shiitake with walnut onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie. Lahey would want you to feel free to tinker, and to feel free to freeze the dough. Adapted very slightly from My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (Clarkson Potter, March 2012).

Jim Lahey&#39;s No-Knead Pizza Dough + Margherita Pie

(1/4 teaspoon) active dry yeast

(2 teaspoons) fine sea salt

(11/2 cups) water

pizza dough from above

tomatoes

olive oil

fine sea salt

mozzarella

basil leaves,

Parmigiano-Reggiano cheese

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. We find it easiest to start with the spoon, then switch to your hands (see slideshow).

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.

Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them. For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Making the Dough

Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500° F for 30 minutes.

Shaping the disk (Method 1): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 10-12 inches. Don't worry if it's not round. Don't handle it more than necessary; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel (or an unrimmed baking sheet) and lay the disk onto the center. It is now ready to be topped.

Shaping the disk (Method 2): Take one ball of dough and generously flour it, your hands, and the work surface. Gently press down and stretch the ball of dough out to 6-8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider until the disk reaches 10-12 inches. Set the disk on a well-floured peel (or unrimmed baking sheet). It is now ready to be topped.

Drain tomatoes and pass through a food mill or just squish them with your hands—it's messy but fun. Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.

Switch the oven to broil for 10 minutes. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Distribute 10 to 12 hunks of mozzarella (about 7 ounces) on top.

With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 to 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

Using the peel, transfer the pizza to a tray or serving platter. Sprinkle the Parmigiano and salt evenly over the pizza. Distribute the basil on top. Slice and serve immediately.

Assembling and Baking the Margherita Pie

The Original Painted Doll was the name of a barbecue joint in the Englewood neighborhood of Chicago back in my post-college years. They turned out some delicious ribs and such, but for me their piece de resistance was what they called a “Barbecue Burger.” It was huge – almost impossible to get your mouth around – and mysteriously delicious. We could never quite figure out what all was in it. But we knew it wasn’t all beef, if any. Years went by, the Original Painted Doll moved way south, too far to go for a burger, but the flavors have continued to haunt me. So a couple of years ago, I set out to recreate the burger. This is what I came up with. It comes pretty darn close, I must say.

Painted Doll Burger

bay leaves

coarse sea salt

cayenne pepper

whole cumin seeds

white pepper

black pepper

nutmeg

red onion

celery

extra virgin olive oil

pork

85% beef

seasoning blend

Olive oil

Break up the bay leaves into small pieces. Process them in a spice grinder until they are all ground up. Add the sea salt and cumin seeds and process until ground fine. Add all the peppers and the nutmeg and blend well in a shaker jar.

You will use two teaspoons of this mixture in your burgers.

Seasoning Blend

Heat a small skillet and add the olive oil. Sauté the onion and celery until they are soft and fragrant. Remove from heat and cool.

Using your hands, mix the meat, vegetables and seasoning together. Divide the mixture into four patties. Actually, these will be more like balls – very thick!

Heat a cast iron skillet or other heavy sauté pan. When it’s very hot, put a dab of butter in the pan to keep the burgers from sticking. Sear the burgers well on both sides, then coat them with the barbecue sauce and put into the preheated oven to finish cooking through for about 12 minutes.

Allow the burgers to rest for about 8 minutes before serving on burger buns (homemade if you can). Serve with additional barbecue sauce.

Burgers

A sour cream &amp;amp; vanilla cake that is easy, adaptable &amp;amp; about as fast as you can get. Make butterscotch whipped cream &amp;amp; strawberry compote while the cake bakes!

Strawberry &amp;amp; Butterscotch Whipped Cream Cake From Jami Curl

(400 grams) all-purpose flour

(400 grams) granulated sugar

(20 grams) baking powder

(5 grams) kosher salt

eggs

(227 grams) sour cream

(105 grams) canola oil

(18 grams) pure vanilla extract

(75 grams) boiling water

strawberries

(30 grams) apple cider vinegar

(800 grams) granulated sugar

(480 grams) heavy cream

(72 grams) brown sugar

(12 grams) pure vanilla extract

Heat the oven to 350°F. Line the bottom of a 9x13-inch pan with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Use a sturdy spoon to stir them all together.

In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.

Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.

Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners. Bake the cake for 35 to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely (editor’s note: or steal slices warm from the oven).

While the cake is cooling, make the Strawberry Compote and Butterscotch Whipped Cream. (See the steps below.)

When you’re ready to serve the cake, there are two ways you can serve it: 1) Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls. Or 2) Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream. 

The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Vanilla–Sour Cream Cake

Make the Strawberry Compote: Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally. Turn off the heat and let the compote cool before using. The compote can be spooned into a jar and refrigerated for up to 1 month.

Make the Butterscotch Whipped Cream: Chill a bowl and a whisk. Pour the cream into the bowl and add the brown sugar and vanilla. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping. Use immediately. (Yes, you can use a mixer with the whisk attachment to whip the cream!)

Strawberry Compote & Butterscotch Whipped Cream

This irresistible pound cake is so easy and so luscious, everyone who meets it falls in love. I think I’ll be remembered for this recipe whether or not I want to be. It has become my favorite cake, and it’s most requested by my favorite person to cook for.

OMG! Coconut Pound Cake

unsalted butter

organic cane sugar

organic unbleached all-purpose flour

shredded, unsweetened coconut (I get it at the health food store)

vanilla extract (I use Nielsen-Massey)

water

pure vanilla or almond extract

Heat the oven to 350 degrees. Make sure the rack is in the center of the oven. Grease and flour a 10-inch tube pan. (I use a bundt pan. You can also use two 9x5 loaf pans.)

Cream butter and sugar until light and fluffy (“as a shampooed cat”).

Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.

Now mix the coconut with the remaining one cup flour and the sea salt. Add to batter, using a wooden spoon to incorporate. Pour into pan(s).

Bake about 45 minutes to one hour. Test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. (If it doesn’t come out clean, leave it in a few minutes longer!)

Cake

Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Your glaze is now ready.

When cake comes out of the oven, poke holes through cake with skewers and pour on glaze while cake is warm. Don’t remove the cake from the pan until it is completely cool.

Teacher’s Tip: This cake is best 24 hours after baking. But it generally can't make it until then, so bake two and eat one warm and hold the other until the magic 24 hours are up! 

Glaze

The roasted garlic-orange aioli plays double-duty here:  it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun.  I&#39;ve added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli.  Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled. - EmilyC

Shrimp Burgers with Roasted Garlic-Orange Aioli

garlic

grapeseed oil

Kosher salt

orange

fennel,

shallots

red bell pepper

fennel fronds

chives

shrimp,

salt and black pepper

hamburger buns

To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.

In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper. 

Roasted garlic–orange aioli

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.  

In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.

Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.

Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.

Shrimp burgers 

A classic chopped salad full of salami, provolone, pepperoncinis and all your favorite Italian sub ingredients from chef Nancy Silverton at Pizzeria Mozza.

Nancy&#39;s Chopped Salad

red wine vinegar

oregano

lemon

garlic,

kosher salt,

black pepper,

red onion,

head (22 ounces) iceberg lettuce

head (11 ounces) radicchio

small, sweet cherry tomatoes,

chickpeas,

provolone,

Genoa salami,

pepperoncini (stems discarded),

oregano Sicilian

Whisk together the vinegar, oregano, lemon juice, the smashed garlic and grated garlic and the salt and pepper in a medium bowl. Let the mixture rest for 5 minutes (to marinate the oregano). Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and add salt or lemon juice as needed. The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad, and the remainder can be refrigerated for another use (up to 3 days).

FOR THE VINAIGRETTE

Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips. Repeat with the remaining onion layers. Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients. Drain the onion and pat dry with paper towels before adding to the salad.

Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves, and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, then cut them lengthwise into 1/4-inch-wide strips. Repeat with the remaining leaves; thinly slice the radicchio in the same way. Cut the tomatoes in half, season them with salt to taste, and toss gently.

Combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion in a large, wide bowl. Season with salt to taste, and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly. Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed.

Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano leaves on top and serve.


FOR THE SALAD

A chilled soup that (finally) feels like soup -- thanks to a clever blanching technique and some seductive spring trimmings. Adapted from Chef Justin Burdett of Ruka&#39;s Table in Highlands, North Carolina.

Justin Burdett&#39;s Chilled English Pea Soup with Garlic Cream &amp;amp; Pickled Ramps

water, divided

kosher salt, divided

English peas

buttermilk

spring onion, chopped

basil leaves

mint leaves

dill

lemon,

Black pepper, freshly ground to taste

Salt,

Mason jar, filled with ramp bulbs

red pepper flakes

coriander seeds

black peppercorns

thyme

fennel seeds

apple cider vinegar

In a large pot, bring 2 quarts of water to a boil with about a ¼ cup of kosher salt. Add the peas and allow the water to come back to a boil for a full minute. 

Prepare 2 quarts of iced water with ¼ cup of kosher salt in it and strain your peas out of the boiling water immediately into your salted iced water.  Allow peas to chill all the way down. 

Take your chilled peas and ½ of the salted iced water and place them in a large container. Add the buttermilk, spring onion, herbs, lemon zest, lemon juice, and black pepper. Allow mixture to sit and marinate for 20 minutes. 

Blend mixture until smooth and pass through a basket strainer or sieve.

To assemble the dish, ladle the chilled soup into individual cups or serving bowls.  Top with a tablespoon of garlic cream (recipe to follow) and garnish with a pickled ramp (recipe to follow).  Serve immediately.

English Pea Soup

Make Garlic Cream: In a small sauce pot, cook garlic and butter over low heat until the garlic is golden brown. Add the cream and salt to taste and simmer the mixture for 15 minutes. Place mixture in a blender and blend until smooth.

Make Pickled Ramps: Toss the ramp bulbs with the seeds and spices, and place into the Mason jar.

In a medium pot, bring the vinegar, water, sugar and salt to a boil.  Once boiling, pour the liquid immediately (it’s important that it’s still hot) into the Mason jar filled with ramp bulbs and spices. Tap the jar to allow air bubbles to escape, then seal it and cap it according to the directions on the Mason jar. (If not sealing by the pickling directions on the jar, be sure to refrigerate.)

Allow it to sit for at least 24 hours before using so the vinegar has time to fully penetrate and marinate the ramps.

Garlic Cream and Pickled Ramps

A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste like any green salad anyone’s had before. Recipe adapted slightly from Small Oven in Easthampton, Massachusetts.

Top 23 fatherand39s day recipes from across the web

The most viewed fatherand39s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 fatherand39s day recipes from across the web

The most viewed fatherand39s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Malted Vanilla Ice Cream with Choco...

Jim Lahey&#39;s No-Knead Pizza Doug...

Painted Doll Burger

Strawberry &amp;amp; Butterscotch W...

OMG! Coconut Pound Cake

Shrimp Burgers with Roasted Garlic-...

Nancy&#39;s Chopped Salad

Justin Burdett&#39;s Chilled Englis...

Small Oven&#39;s Green Salad With P...

Almost Flourless Chocolate Cake wit...

Szechuan Lambypops with Cilantro Ch...

Vegan Chocolate Cake with Creamy Ch...

Miso-black garlic hummus

cedar-planked salmon sliders

Jasper White’s World-Famous Lobster...

Banana Cake with Penuche Frosting

White Clam Pizza

Von Diaz’s Pork Tenderloin Pernil S...

&quot;Snowcap&quot; Chili, Guacamol...

Andy Bennett&#39;s Creamy Cauliflow...

A Healthy Snack – Roasted Lentils

Andrea Nguyen&#39;s Vegan &quot;Chi...

Flank Steak on Texas Toast with Chi...

The most viewed fatherand39s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Jim Lahey's No-Knead Pizza Doug...

Strawberry & Butterscotch W...

Nancy's Chopped Salad

Justin Burdett's Chilled Englis...

Small Oven's Green Salad With P...

"Snowcap" Chili, Guacamol...

Andy Bennett's Creamy Cauliflow...

Andrea Nguyen's Vegan "Chi...