Maple Walnut Ice Cream

I chose this ice cream from my Mom's ice cream cook book.  I chose this because it was fall.  It was very good.

Maple Walnut Ice Cream
adapted from David Lebovitz

1 ½ cups whole milk
2 tablespoons sugar
1 ½ cups heavy cream
5 large egg yolks
¾ cup dark amber maple syrup
1/8 teaspoon coarse salt
¼ teaspoon vanilla extract
Wet Walnuts; recipe below

1.  Warm the milk and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

2.  In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3.  Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Add the maple syrup, salt, and vanilla, and stir until cool over an ice bath.

4.  Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Wet Walnuts, recipe below.

Wet Walnuts

1/4 cup dark amber maple syrup
3/4 cups walnuts, toasted and very coarsely chopped
Big pinch of salt

1.  Heat the maple syrup in a small skillet or saucepan until it just begins to come to a full boil. Stir in the walnuts, then cook until the liquid comes to a full boil once again. Stir the nuts for 10 seconds, then remove them from the heat and let cool completely. The nuts will still be wet and sticky when cooled. Chop coarsely and add to ice cream during last minute of churning.

Greek Tacos

This was a good meal that my family enjoyed.  I helped make the meat for the filling.  I didn't eat any of the cucumber salsa but my parents like it.

Greek Tacos
adapted from Mel's Kitchen Cafe

Cucumber Tomato Salsa:
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm large tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
1/2 cup diced red onion
Salt and black pepper to taste

Feta Tzatziki:
1/2 English cucumber
1 cup plain Greek yogurt
3/4 cup crumbled feta cheese
1 clove garlic, finely minced
Salt and black pepper to taste

Turkey Mixture:
2 pounds ground turkey
1/2 teaspoons salt
1 teaspoon pepper
1/2 cup minced red onion
4 cloves garlic, minced
2 teaspoons dried oregano
3 tablespoons tomato paste
1/4 cup broth (chicken, vegetable or beef)

For the pitas:
6-8 non-pocket pita or soft wrap breads (we used this soft wrap bread)

1.  At least one hour or as early as one day before, prepare the salsa and tzatziki. For the cucumber salsa, toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and season with salt and black pepper as needed. Cover and refrigerate for one hour or up to 24 hours to marry the flavors.

2.  For the tzatziki, peel the cucumber (optional) and shred on the large holes of a box grater. Place the shredded cucumber in a clean kitchen towel and wring out the excess water until the cucumber is very dry. In a medium bowl, stir together the strained cucumber, yogurt, feta, and garlic. Again, season with salt and pepper to taste. The tzatziki can be refrigerated up to 24 hours. Give it a good stir before serving.

3.  For the meat, heat a large, 12-inch nonstick skillet over medium heat. Cook the ground turkey with the salt, pepper, onion and garlic, breaking up the meat into small pieces and cooking until the meat is cooked through, 8-10 minutes.

4.  Drain any excess grease. Stir in the oregano and tomato paste and cook over medium heat for 3-4 minutes, stirring often. Stir in the broth and let the mixture simmer for about 5 minutes. Season with additional salt and pepper to taste.

5.  Warm the pita breads in a cast iron skillet or in the microwave until soft and heated through. Serve the tacos by spooning meat into the center of a pita bread and topping with cucumber salsa and tzatziki.

Vanilla-Almond Crescents

I made these with my Oma when we visited them in Germany right after Christmas.  They are a German Christmas cookie.  Everyone loved them, especially my two brothers.  One of them kept stealing them off the plate!

Vanilla-Almond Crescents 
adapted from German Baking Today

250 g/9 oz/2 1/2 cups all-purpose flour
pinch baking powder
125 g/4 1/2 oz/5/8 cup sugar
3 drops vanilla essence in 1 tablespoon sugar
3 egg yolks
200 g/7 oz cold butter
125 g/5 oz blanched ground almonds (almond flour)
powdered sugar, for dusting

1.  Preheat the oven to 350 F and line one or two baking sheets with parchment paper.

2.  Mix together the flour and baking powder into a mixing bowl.  Add the rest of dough ingredients and stir with a hand mixer to make a smooth dough.  Don't over mix.  Shape the dough into a ball with your hands.

3.  Roll out the dough into cylinders the thickness of a fat pencil and cut into pieces 5-6 cm/2-2.5 in long.  Then, roll out the ends a little thinner.  Place the crescents on the prepared baking sheets and place into the hot oven.

4.  Remove the crescents from the baking sheet with the parchment paper and put on a rack to cool down.  Sprinkle the powdered sugar onto the cookies while they are still hot.  Let cool.

Tzatziki Sauce

This is a delicious sauce that my family loves.  We have it with Naan bread.  My brother really likes this and eats it with a spoon. 

Tzatziki Sauce

adapted from What a Dish

1 1/2 to 2 cups plain yogurt
1 long cucumber or two shorter ones, shredded (squeeze out excess water with hands)
1 fresh lemon, juiced
1/2 teaspoon salt
1 fresh garlic clove, minced or pressed
fresh herbs, optional

1) Combine all ingredients together and stir well. Refrigerate for a few hours before serving.

2) Serve with pita or naan bread.

3) Refrigerate leftovers (if there are any).