Tag: Summer Recipe

What’s Better Than a Peach and Butter Pecan Ice Cream Cake?

A surefire hit of any summer gathering is any cold dessert, especially if it involves ice cream. That’s why this particular recipe for a peach and butter pecan ice cream-flavored “icebox cake” from Epicurious is a sweet summer treat that’s guaranteed to cool you down and taste great while doing it. What really sets this recipe apart from other ice cream cakes is the use of peach jam or preserves that are infused into whipped cream as well as multiple layers of salty, buttery Ritz crackers. Add in a middle layer of butter pecan ice cream, and all of these wonderful ingredients work together to produce an insatiably delicious flavor, hearty texture, and a cold temperature that’s perfect for this time of year.

Ingredients for Ice Cream Cake

Directions for the Ice Cream Cake

  1. You’ll want to begin this delicious dessert recipe by lining a 9 x 5-inch loaf pan with plastic wrap. Be sure to leave a few inches of overhanging plastic wrap on all sides of the pan. Place the loaf pan into the refrigerator, allowing it to chill, until you are ready to use it.
  2. Place a dry, small skillet over medium heat and toast your ¼ cup of raw pecans in the skillet. Toast them while tossing them occasionally until they are fragrant and slightly darkened, which should take about 5-8 minutes. Once they’re fragrant and slightly darkened, let them cool before coarsely chopping them; afterward, set them aside.
  3. Next, take an electric mixer, set it on a medium-high speed setting, and beat your cream and powdered sugar in a large bowl until stiff peaks begin to form. This shouldn’t take longer than about 3 minutes to occur. Place your peach jam or preserves in a separate medium bowl and whisk the jam to loosen it up. Afterward, you may gently mix in half of your whipped cream, take the other half of whipped cream and mix your vanilla extract and kosher salt into it.
  4. Then, you’ll take your prepared loaf pan and half of your vanilla whipped cream and spread the whipped cream into an even layer on the bottom of the pan. Arrange a layer of Ritz crackers on top of the layer. Feel free to break or cut the crackers as needed so that they can fit. Next, add half of your peach whipped cream atop the crackers, and use a spreading utensil to smooth the whipped cream in an even layer. Top the peach whipped cream layer with another layer of crackers, just as before.
  5. Take an ice cream scoop and place a few dollops of your softened butter pecan ice cream across the top of the second cracker layer before smoothing it into an even layer of ice cream. Add a third layer of crackers, followed by the remaining peach whipped cream, a fourth layer of crackers, and lastly, the remaining vanilla whipped cream, which is spread on top. It’s okay and even expected if the final whipped cream layer is a little higher than the edges of the pan.
  6. Scatter your reserved pecans on top of it all and then cover the loaf pan with that plastic overhang from before. Place the covered loaf pan into the freezer or “icebox” until it sets, which should take a minimum of 6 hours.
  7. When serving, you’ll unmold the cake using the plastic overhang. If the cake is resistant to coming out of the pan, you can run the sides of the loaf pan with warm water to loosen it. Slide the cake out of the pan onto a platter, cut it into slices, and enjoy. Note: This cake can be made 2 days ahead of time, and it’s best to keep it frozen until serving.

For more delicious recipes, click here.

Summer Salad With Corn Za’atar Dressing

Summer is hands-down the perfect season to cook fresh produce, and let it stand out alongside seafood as a lightweight culinary treat. Luckily, this delicious summer salad recipe from Epicurious for a zesty salmon salad with summer corn, heirloom tomatoes, arugula, and a one-of-a-kind za’atar dressing is just the treat for your dinner table this summer.

Ingredients

  • 4 salmon fillets, skinless and 5–6-ounce each
  • 5 ears of corn-on-the-cob, washed and husked
  • 2 whole lemons
  • 3 tablespoons of freshly-squeezed lemon juice
  • ½ a red onion, thinly sliced
  • 3 cloves of garlic, peeled and crushed
  • 4 teaspoons of za’atar, plus more for serving
  • 3 whole bay leaves, preferably fresh
  • 3 sprigs of fresh thyme
  • 2 medium heirloom tomatoes or even creole tomatoes if you still have some, cut into wedges (about 1½ pounds)
  • A few sprigs of baby arugula or other baby greens (for serving)
  • ½ cup of extra-virgin olive oil
  • A few dashes of kosher salt, for boiling water

Directions

  1. You’ll want to begin this recipe by taking a large pot, filling it ¾ full with water, and generously salting the water. The recipe author at Epicurious suggests that the pot of water “should taste like the ocean,” so don’t skimp on the salt. Then, thinly-slice half of 1 lemon, and add it to the water along with your crushed garlic cloves, sprigs of fresh thyme, and fresh bay leaves. Place your pot of herbal, salted water on a stove burner and bring the pot to a boil. Allow the water to boil for at least 3 minutes but no more than 10 minutes in order to properly infuse the water with the lemons, salt, and herbal flavors.
  2. While your water is boiling or your pot of boiling water is infusing, you’ll want to whisk your extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 4 teaspoons of za’atar, and 1 teaspoon of kosher salt into a small bowl.
  3.  Once your water is properly infused and at a satisfyingly rolling boil, you’ll want to add your ears of corn-on-the-cob to the pot of boiling water and cook the husked ears of corn until they each become bright yellow in coloration and tender. This cooking process should take about 6 minutes in total for the 5 ears of corn, and you’ll want to transfer the ears to a nearby plate, allowing them to cool.
  4. After the ears of corn-on-the-cob are transferred out of the pot of boiling water, you will go ahead and reduce the burner’s heat to low and gently add your skinless salmon fillets to the water with a cooking utensil. Be sure to be careful and not add the salmon too harshly to the water. You’ll only want to poach the salmon fillets just until they are cooked through, which should take about 5 minutes. Afterward, transfer the fillets to a cutting board with a slotted spoon or a spatula and flake them into bite-sized chunks.
  5. Meanwhile, use a sharp kitchen knife and slice the corn off of the cob into a large mixing bowl. Add your heirloom tomatoes and red onion to the loose corn kernels. Using a mixing spoon, toss these vegetables with ½ a cup of the salad dressing you made and set aside earlier.
  6. Add the flaked salmon to your corn mixture, and toss the salad very gently just to coat it with dressing. Afterward, transfer pieces of your summer corn, tomato, and salmon salad to a serving platter or divide the salad among individual plates for serving. Top the salad(s) with the baby arugula and drizzle with the remaining za’atar dressing. Consider serving alongside additional za’atar for a better presentation, and enjoy.

For more delicious recipes, click here.

Skillet Rib Eye Recipe for Anyone

This Skillet Rib Eye Steak Recipe is the perfect recipe for the summer and it can be cooked inside, away from that heat. Add a Pinch posted the best 55 minute recipe. Call ahead to your butcher to make sure they will have the right size cut. One steak usually serves two people, however, there is never an issue with leftovers. This recipe is also great for dinners. Impress friends and family with your one skillet Rib Eye steaks.

INGREDIENTS

  • 1 (1 ¼ pound) bone-in rib eye steak-They should be about 1 ¼ to 1 ½ inches thick
  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter
  • 1 teaspoon of Stone House Seasoning
  • 2 teaspoons of fresh rosemary leaves, chopped up

UTENSILS

  • Sheet pan
  • Medium sized pan
  • Internal temperature probe

INSTRUCTIONS

Take the sheet pan and place the rib eye steak(s) onto the pan. Grab the Stone House Seasoning and coat both sides of the steaks, you want to make sure the seasoning is really pressed into the meat. Grab the chopped up rosemary leaves and sprinkle them on top. This isn’t necessary so if you don’t have any fresh leaves don’t fret. The Stone House seasoning has salt so make sure to stick the the unsalted butter, no need to double up on the sodium.

If you are cooking the steaks right away, let them rest for 30 minutes at room temperature (make sure to cover them). If you are preparing in advance, the steaks can be left in the refrigerator for up to 3 days. Make sure before you cook them to take them out of the fridge 30 minutes prior. Letting them sit at room temperature for 30 minutes.

Heat the medium sized (or larger depending on how many steaks are being cooked) skillet. Take the tablespoon of unsalted butter and heat it over medium heat. The butter should be melted completely and the pan should be coated evenly. Add the tablespoon of olive oil to the pan and evenly coat the pan with the olive oil too.

This is when the steak should be added to the pan, cook for about 5 minutes. The steak should be caramelized and brown at the bottom. Flip the steak over and cook the other side. Continuously bast the steak with the oil and butter while this side is cooking. You want this side of the steak to also be caramelized and brown. Check the internal temperature for the preferred level of doneness.

  • Rare- 120-130 degrees fahrenheit
  • Medium Rare- 130-140 degrees fahrenheit
  • Medium- 140-150 degrees fahrenheit
  • Medium Well- 150-160 degrees fahrenheit

Once the steak is at the desired temperature, remove the steak from the heat and let it rest for about 5 minutes. Slicing away from the grain, carve the steak. Remove the bone and serve the steak. The best part about this recipe is the endless amount of side that pair perfectly.

Start off with serving a house or caesar salad. Steamed and roasted vegetables. Try a baked sweet potato with brown sugar and butter. A soup would also pair well with the steaks.

For more delicious recipes, click here.