Forever Nigella: Afternoon Tea

 

Forever Nigella #16 is being hosted by Fleur of Homemade By Fleur. This month’s challenge is to prepare and blog any Nigella Lawson recipe for Afternoon Tea. Forever Nigella is organized by Sarah at Maison Cupcake.

Afternoon Tea.  For us Americans, we think of it as something we have to get dressed up for and try our best to be posh.  But in reality, Afternoon Tea is supposed to be a snack to get us through the afternoon to dinner.  Now, I could go into all the different kinds of “Teas” there are, but I’ll save that for another post.  Today, lets treat Tea as so many do, with a cup of tea and a nice cake, cookie, or other sweet treat. 

I’m usually a chocolate lover, but in the summer, I’m a sucker for Lemon.  When I saw these Little Lemon Puddings on Nigella.com, I was hooked. (Translation: pudding can mean a steamed cake or just dessert.)  These puddings, are what Nigella calls a “short-cut version of the traditional English Canary Pudding.”  The traditional is steamed, while these are baked.

Don’t they look sunny and happy?  And Cute! And just look at that drippy lemon curd!  I gave these a try for a family dinner.  They were a big hit!

I had to use a conversion chart to figure out a few things:

125 grams of sugar = 1/2 cup + 1 Tablespoon

125 grams of butter = 1/2 cup + 1 Tablespoon

125 grams of flour = 1 1/8 cup

Preheat oven to 350 degrees F, (the equivalent to the 180 degrees C and gas mark 4).

I also used silicone cupcake liners, so they were a little smaller than the ramekins I would have used, so I got 8 servings instead of just 6.

Mine didn’t turn out as golden as the Nigella photo, but that doesn’t keep them from tasting delightfully lemony.  The lemon curd on top is the icing on the cake, literally. 

These little puddings are a nice addition to your own Tea Time recipes.  But I didn’t stop there.  Because this little beauty is also a part of my 2012 Ice Cream Cupcake Contest entry.

The Ice Cream Contest is being hosted by Scoopalicious and Cupcake Project.

When I was trying to decide what I wanted to do for the contest, I thought about all the different ice creams I wanted to try making.  My mind kept coming back to Afternoon Tea.  I love lemon curd on a scone with clotted cream.  It’s divine!  So what better to go with the Little Lemon Puddings than Clotted Cream Ice Cream.  Yes, I went there!

Wow! This ice cream was so good!  It’s yummy perched upon a Little Lemon Pudding, topped with more lemon curd; it tastes like sunshine!  It’s perfect for a summer afternoon.

Clotted Cream Ice Cream 6 Egg Yolks 1 Whole Egg 1/2 cup Sugar (I used Vanilla Sugar) 2 1/2 cups Whole Milk 1 Vanilla Bean (split, with seeds removed) or 1 Teaspoon Vanilla Extract 1 1/4 Cups Heavy Cream 6 ounces Clotted Cream Use a whisk to combine the yolks, egg and sugar.  Whisk until the mixture turns pale yellow.  Add the milk and vanilla, (pod and seeds) to a saucepan and simmer.  Once it simmers, pull out the vanilla pod and VERY slowly pour the milk into the eggs while quickly whisking.  Bring the mixture back to the pan with the vanilla pod and simmer, stir constantly, until thickened.  (It will coat the back of a wooden spoon.) Strain the custard mixture to remove any lumpy eggs and vanilla pod.  Stash the mixture in the fridge until cold.  Stir the clotted cream into the cold mixture. Whisk the heavy cream in a cold metal bowl until it forms soft peaks, and fold into the mixture.  Freeze according to your ice cream freezer’s manufacturers instructions.  *Note:  Clotted Cream can be purchased at grocery stores that specialize in international foods.  A tea room shop is another place to look.  Or you can buy online from companies like the English Tea Store.  Alternatively, you can make your own; a feat I would like to tackle soon.

2012 Ice Cream Cupcake Contest

Official Rules:

• Dates: You can enter any time through June 30, 2012.
• How to Enter:

1. Create a recipe for ice cream cupcakes! The ice cream cupcakes must contain cake and ice cream (or frozen yogurt, gelato, or something ice cream-like). Cupcakes baked in ice cream cones without a frozen element are not eligible.
2. Write a new post on your blog about your creation. The post must include a photo, a recipe, and a link to both this post and to Scoopalicious. If you don't have a blog, upload a photo of your creation to Facebook or any photo sharing site (like Flickr). Make sure that you make the photo public (on Facebook, you'll simply change "share with Friends" to "share with Public"). In the photo description, include the details about the cupcake and the recipe.
3. Find and click the "Add your Link" button at the bottom of this post.
4. Complete the entry form. In the name field, enter the name of your creation. In the URL field, enter the link to your post (not your whole blog). If you don't have a blog, enter the link to your photo's page. On Facebook, this is the address of the photo post, not the one that is facebook.com/yourname. When you click to add a thumbnail image, the program should let you choose from the images on your page. If it doesn't work properly, check your link. If it still isn't working, you can upload an image directly from your computer.
5. After you submit your entry, wait a few minutes and refresh this page. You should see a thumbnail version of your entry displayed. Your entry is now complete!

• Number of Entries per Person: Sorry, we are allowing just one entry per person this year - so make it count!
• Judging Criteria: Cupcakes will be judged on perceived deliciousness, creativity, and presentation - in that order of importance.
• Prizes: The Grand Prize winner and the entry prize winners will be announced by the end of July! For the Grand Prize of a $250 gift certificate to a favorite cooking store, the store (virtual or brick and mortar) must specialize in cooking and/or baking supplies. General stores like Amazon, Target, etc. are not eligible. The cooking store must sell gift certificates. Stores outside of the U.S. are eligible, but the gift certificate will have a value of $250 U.S.

Read more: http://www.cupcakeproject.com/2012/05/2012-ice-cream-cupcake-contest.html#ixzz1z9kZpUBD

 

Forever Nigella Rules

1. Blog your entry by 28^th of the month showing:
a) the current Forever Nigella badge
b) a link to this announcement post
c) a link to the Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

n.b. posts must have been published since the announcement post. Archived posts need to be re-published afresh if you wish to submit.

2. Remember copyright.
You must NOT reproduce Nigella’s recipes verbatim. Tell us which book it is from and/or link to it online. If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write directions in your own words.

3. Submit your post
Use the linky tool or email the host cc’ed to sarah AT maisoncupcake DOT com.

Forever Nigella: Iced Dreams

 

Summer is hot and that means ice cream is a freezer necessity.  I love that this month’s Forever Nigella theme, host by Soul Curry, is “iced dreams”.  We’re challenged to create one of Nigella’s cold desserts.  It took me most of the month to decide what I wanted to do, but after seeing this picture I was hooked:

(Source)

Nigella has here given us her version of Cheesecake Ice Cream sandwiched between two digestive biscuits.  Digestives are very similar to graham crackers, although not as thin.  In Britain, they are used to make the crust for cheesecakes as we do with graham crackers here in the States.  You can find Digestives at World Market and other stores that sell international foods.  Of course, if you can’t find them, plain graham crackers crumbled into the ice cream would be delicious as Nigella suggests doing when she gives the recipe here:

Nigella Lawson’s Cheesecake Ice Cream

This has all the goodness of cheesecake with the cool, creaminess that only ice cream can deliver.  It makes about a quart of ice cream.  I store my ice cream in plastic take-out containers.  Pioneer Woman has a little post about these containers.  These babies really come in handy. 

If you’re planning on making these sandwiches, it’s a good idea to make them, then return to the freezer to harden a little.  Otherwise, when you take a bite the ice cream will ooze out all around.

One other note on Digestives: they are great for kids.  Liam, who isn’t quite one year especially enjoys them.  They are yum!  You can also find them dipped in chocolate.  Those are certainly worth searching for; you’ll thank me later.

(We have a nice coincidence here; today is National Cheesecake Day.  I celebrated without realizing!)

Forever Nigella Rules:

The current theme is “Iced Dreams” runs until Sunday July 31st. The current host is Arthi at Soul Curry. For more details read the current announcement post.

A reminder of the rules:

Forever Nigella #7 “Iced Dreams”Challenge:

To prepare and blog any Nigella recipe for a chilled or iced dessert. Not just ice cream, any dessert served ice cold will do!
Deadline: Sunday, July 31st 2011 at midnight wherever you are.
Round up: By the next weekend.

There are:

• No rules about how often you must take part
• No rules about stuff being secret until certain dates
• No rules that everyone cook exactly the same thing
• No rules about not being able to submit to any other blog events – just check it doesn’t contravene the other guys’ rules

But there are 3 rules:
1. Blog your entry by the deadline including:
a) the current Forever Nigella badge
b) a link to the current host
c) a link to the official Forever Nigella page at Maison Cupcake: http://blog.maisoncupcake.com/forever-nigella

2. So not to breach Nigella’s copyright you must NOT reproduce recipes verbatim as shown in her books. If using an original Nigella recipe, tell us which book it is from and/or where we find it online (see most likely sites below). If you’ve adapted the recipe in some way i.e. changed at least two ingredients or amended the method then it’s ok to publish the a recipe in your post but you MUST write the directions in your own words.

3. Tell us about your post by emailing the current host at “debugcookingATgmailDOTcom”  and c.c. to “sarah AT maisoncupcake DOT com” with:
a) your name
b) URL of your post
c) a photo no more than 300 pixels wide.

Don’t forget to tweet your post with the hashtag #forevernigella – I will retweet all those I see!

N.B. Your entry must have been published since the announcement post. You may only submit something from your archives if you republish it as a new post.

If you don’t have any Nigella books check out these resources online:

Nigella’s official site: http://www.nigella.com/
BBC Food: http://www.bbc.co.uk/food/chefs/nigella_lawson
Channel 4 Food: http://www.channel4.com/4food/recipes/popular-chefs/nigella-lawson-recipes
UKTV Good Food Channel: http://uktv.co.uk/food/chef/aid/530864/
Food Network: http://www.foodnetwork.com/nigella-lawson/index.html
Daily Mail: http://www.dailymail.co.uk/home/search.html?s=y&authornamef=Nigella+Lawson

 

Linked to Made It On Monday and Polly Want A Crafter?.

A Sweet Collaboration

When I first started blogging, I often saw mention of how blogging brings people together and you can become friends with bloggers from all over the world. At that time, I couldn’t really grasp the thought, but now I know it is true. Blogging these past two years has not only allowed me to share some things in my life to you, but has introduced me to some fabulous people out there in the blogosphere.

One of my new friends is Tricia who writes and illustrates the blog Trillustrations. I stumbled upon Tricia’s blog almost two years ago and instantly became addicted. She has the cutest illustrations, many of which she generously shares for free on her blog. Of course, she is happy to create a custom illustration for you.

Together, we have a special treat for you. I’m sharing a delicious recipe and Tricia has created a lovely recipe card for it. First, the recipe…

Take your ice cream to the next level with this Caramel Walnut Ice Cream Topping!!

It is sweet, crunchy and perfect with vanilla, chocolate and even coffee flavored ice cream. It’s also super easy to make, so make up two batches and share one with a friend. Tricia has made it easy to share this recipe; there are two per page!

 

Click on the picture to enlarge and print, or write to me at emcook17[at]comcast[dot]net for the pdf file.

 

Make sure to visit Trillustrations to see all of Tricia’s beautiful artwork. I know you’ll love her work as much as I do!

I’m also linking this to Made It On Monday,  Polly Want A Crafter?, Today’s Creative Blog and Tasty Kitchen to share the love.

Ice Cream Cupcake Contest 2011

 

Coffee.  It fuels the world.  There are so many ways to enjoy it.  Most people I know put creamer and sugar in it.  Some like it with absolutely nothing in it, (I don’t know how they do it.  Gag!)  I myself cannot imagine drinking coffee without sugar and loads of milk.  My favorite coffee drink is the Double Shot from Starbucks, (I’m desperate to copycat that recipe), but cappuccinos and lattes are my alternate choices.   Lately, I’ve discovered that coffee ice cream has replaced chocolate as my go to frozen treat.  So when I decided to participate in the Ice Cream Cupcake Contest this year, I knew what I had to do.

My dream Ice Cream Cupcake is a combination of chocolate cake and cappuccino ice cream.  Throw in some chocolate chips and it’s a dream come true!  When I started thinking about the perfect Cappuccino Ice Cream Cupcake, here is what I envisioned:

A Chocolate Cupcake, Topped with Cappuccino Chocolate Chip Ice Cream.  Crowned with a Dollop of Whipped Cream and Chocolate Covered Coffee Bean.

 

That’s cute and all, but I felt that if I was going with the coffee theme, it needed to be a true cupcake and be either baked or served in a coffee mug.

That’s better!  To make your own, bake your favorite chocolate cupcakes, adding a teaspoon or so of instant coffee granules to the batter.  May I suggest these cupcakes?  If you’re baking in a mug, you’ll probably have to add extra batter and baking time to the recipe. I used about 4 cupcakes worth of batter here.

Another option would be to bake the cupcakes in silicone baking cups then unwrap them and place inside your favorite mug.

I’ve topped mine with whipped cream and a chocolate coffee bean, but dusting with cinnamon or cocoa powder would also bring the café experience to these cupcakes.

Cappuccino Chocolate Chip Ice Cream

Click here for the Printable Recipe at Tasty Kitchen.

Makes 1.5 Quarts

1 cup milk

1/4 cup ground coffee

1 cup sugar

3 eggs, beaten

1/8 tsp. salt

2-3 tsp. vanilla extract, depending on strength

3 cups half and half

1-4.25 oz. dark chocolate bar

In a saucepan, heat milk on medium-high heat until you see the first signs of bubbles, then remove from heat.  Stir in coffee and allow to steep for 3-4 minutes.  Strain the coffee grounds out of the milk using a fine sieve.  Slowly add the milk into the eggs, whisking constantly.  Return the mixture to the saucepan and add the sugar and salt.  Stir for 3-4 minutes over medium-high heat until the mixture thickens.  Add vanilla and 1 cup of the half and half.  Move the mixture to the refrigerator until chilled.  Meanwhile, chop the chocolate bar into small chunks and/or shards and set aside.  Once the mixture is chilled, add it, the chocolate, and the rest of the half and half to your ice cream maker and freeze according to the manufacturer's instructions.

The Contest:

The Ice Cream Cupcake Contest is host by Cupcake Project and Scoopalicious.  Judging with them are Nicole Weston from Baking Bites, Jessie Oleson from CakeSpy, and Naomi Robinson from Bakers Royale.  These three bloggers will also showcase their favorites on their own blogs

Prizes
The winner will be announced by July 1 and will receive an amazing collection of dessert cookbooks from some of our favorite authors!
From author Krystina Castella:

From authors Bruce Weinstein and Mark Scarbrough:

From Nicole Weston, author and contest judge:

From Jessie Oleson, author and contest judge (to be delivered upon book release):

From Bakerella:

From Emma Hand, creator of Snap Stories and designer of our amazing new Ice Cream Cupcake Contest logo:

Wow! I’d love to win all of those, but even if I don’t, I’ve still got my ice cream in the freezer!

Linked to Made It On Monday.

Check out this at Brewed Daily.

And here is the link to all the entries.