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posts tagged ‘creamy’

Peach Bourbon Ice Cream

Friday, July 5, 2013 at 01:07 PM - Posted by Megan - (0) comments

Juicy peaches at the peak of ripeness are one of my favorite summertime treats. And there’s nothing like creamy, homemade ice cream to keep you cool on a hot day. This easy-to-make recipe combines fresh, flavorful peaches with a touch of bourbon and honey sweetness. The result? A perfectly refreshing, warm-weather delight that’s sure to be a winner at your next summer party.

peach bourbon ice cream
Recipe adapted from Cooking Light, with my additions of bourbon and honey to kick it up a notch. Churn up a batch and enjoy!

Peach Bourbon Ice Cream

  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Bourbon whiskey
  • 1 tablespoon honey
  • Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm. Note: this ice cream is best eaten the same day it’s made.

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    Butternut Squash Risotto with Pancetta & Jack Cheese

    Monday, October 29, 2012 at 02:10 PM - Posted by Megan - (0) comments

    Early Monday, as New York City and the rest of the East coast was preparing for the wrath of Hurricane Sandy, an unyielding urge to get in the kitchen and whip together something comforting came over me. While I still had gas and heat and power, maybe only for a short time, cozying up to a big bowl of creamy risotto was exactly what was needed to help weather the impending storm.
      
    This decadent butternut squash risotto is chock full of fall flavors, with velvety Monterey Jack cheese, toasted pine nuts, and smoky pancetta adding savory richness and depth. Serve yourself a heaping bowlful, pour yourself a glass (or a few!) of buttery Chardonnay, and settle in to a perfectly satisfying autumn meal.
     
    Butternut Squash Risotto with Pancetta & Jack Cheese 

    Adapted from Cooking Light

  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
  • Cooking spray
  • 2 cups fat-free, less-sodium chicken broth
  • 1 1/3 cups water
  • 2 tablespoons Madeira wine or sweet Marsala
  • 1 tablespoon minced fresh rosemary or tarragon
  • 4 ounces chopped pancetta
  • 1 cup finely chopped onion
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3/4 cup uncooked Arborio rice or other short-grain rice
  • 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts, toasted
  • Fresh rosemary or tarragon sprigs (optional)
  •  
    Preheat oven to 475°.

    Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.

    Reduce oven temperature to 325°. Combine broth, water, wine, and rosemary/tarragon in a saucepan; bring to a simmer. Keep warm over low heat.

    Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)

    Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with rosemary/tarragon sprigs, if desired. Serves 4.
     
    Love butternut squash? You’ll fall for the flavors in this Butternut Squash & Pumpkin Soup recipe.

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    Red, White and Blueberry Mascarpone Parfaits

    Friday, July 1, 2011 at 12:07 PM - Posted by Megan - (0) comments

    Friends and family, beaches and barbecues, fireworks and fun. Nothing screams summer like Fourth of July weekend. For a festive treat that’s sure to be a hit at any celebration, try whipping up this simple, refreshing layered fruit parfait. In patriotic red, white and blue, this cool, creamy dessert is perfect for all your Independence Day picnics and parties.

    Red, White and Blueberry Mascarpone Parfaits (serves 4)

  • 8 oz mascarpone cheese (available in most Italian specialty markets or gourmet grocers)
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange liqueur (such as Grand Marnier)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon lemon zest (optional)
  • 1 pint blueberries
  • 1 pint raspberries (or strawberries)
  •  
    In a medium mixing bowl, combine the mascarpone cheese, sugar, vanilla and orange liqueur and whip together with an electric mixer. Slowly add the whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy. Fold in the lemon zest, cover and refrigerate the mixture for at least an hour.

    Using parfait glasses or Champagne flutes, spoon some raspberries or strawberries into the bottom of the glass, then add a dollop of the chilled whipped cream mixture. Add a layer of blueberries, then another dollop of whipped cream. Continue layering until glass is full, then playfully arrange berries on top. Cover and chill until ready to serve.
     

    Wishing you all a safe and happy 4th of July weekend!

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