Cherry chocolate chip ice cream with goat milk

Cherry chocolate chip ice cream with goat milk3 cups frozen cherries
1 cup goat milk
2 cups cream
1 tbsp. cornstarch
1 vanilla bean
1 pinch salt
2/3 cup organic cane sugar
1 tbsp corn syrup
5 (1.3 oz) squares dark chocolate (I used Trader Joe’s)

Puree the cherries, milk and salt in a blender until smooth. Strain to remove solid particles.
In a small bowl, mix about 2 tablespoons of the cream with the corn starch to make a smooth slurry.
Combine the cream, sugar, corn syrup and salt in a 4-quart saucepan, bring to a boil, and boil for 3 minutes — watch it closely and stir occasionally to make sure it doesn’t boil over. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Whisk in the cherry-milk mixture until combined and place mixture in the fridge for at least 4 hours, preferably overnight to cool completely.
Process the mixture in your ice cream maker. When churning is almost finished, melt the chocolate in the microwave or in a bowl above simmering water. Spread a third of the finished ice cream in a container, drizzle melted chocolate with a spoon. Repeat the layer and drizzle two more times, and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.

Pickled herring salad with potatoes and beets

Pickled herring salad with potatoes and beets3/4 C. drained pickled herring pieces
1 large dill pickle, diced
2 medium boiled Yukon Gold potatoes, cooled, peeled and diced
1 tsp. Dijon mustard
salt & pepper according to taste
1 tbsp. white wine vinegar
3 tbsp. extra-virgin olive oil
3 small or two medium roasted beets, cooled, peeled and diced

In a small container, whisk the mustard, vinegar, oil and salt & pepper, set aside.
In a large bowl, mix the potatoes, beets, pickle and herring. Pour dressing over vegetables and mix well.
Serve cold.

Recipe adapted from My Berlin Kitchen

Chocolate chiffon cake with cherry yogurt cream

Chocolate chiffon cake with cherry yogurt cream

4 eggs
4 tbsp warm water
1 sugar
1 C (140 gr) AP flour
2 tbsp cocoa powder
2 tsp baking powder
pinch of salt

1 2/3 fruit flavored Greek yogurt (I used cherry)
2/3 C whipping cream
1 tsp gelatin

Chocolate topping
3.5 oz dark chocolate
1 tbsp canola oil

Beat the eggs with the sugar in the bowl of an electric mixer until light and fluffy, then add warm water, and mix some more.
In a small bowl, whisk together the flour, cocoa powder, baking powder and pinch of salt.
Add dry ingredients to eggs and mix only until combined.

Preheat oven to 350 Fahrenheit/180 Celsius.
Butter and flour (or line with parchment paper) a 9×13 baking dish. Pour mixture in prepared dish, and bake for 10-15 minutes or until toothpick inserted comes out clean. Let cool slightly, turn out of dish and slice into to horizontally. (alternatively, you can bake the cake halved, twice)

Warm 1 dl (0.4 cup) of yogurt, add gelatin and mix until combined. Add the remaining yogurt and place in the fridge to cool.
Beat whipping cream until it holds its shape, then add yogurt and mix carefully – not to deflate the cream.

Place one cake layer on a serving dish. Spread half of the cream on top, and repeat with the remaining cake and cream.

Melt the chocolate in a double boiler (or in the microwave) with the oil. Let cool slightly, then spread on top of the second cream layer. Swirl slightly with a fork to create waves. Place in the fridge to cool before slicing.

Recipe adapted from

Lemon buttermilk sherbet

Lemon buttermilk sherbetZest from 1 lemon
1/3 cup water
2/3 cup organic cane sugar
1/4 cup lemon juice (about 2 lemons)
2 cups buttermilk (lowfat OK)

In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemons directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator.

Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer’s instructions.

Recipe from the Perfect Scoop

Lemon mascarpone ice cream with cherry vanilla sauce

Lemon mascarpone ice cream with cherry vanilla sauceFor the ice cream:
1 8 oz. container mascarpone
2 cups heavy cream
1/2 cup organic cane sugar
pinch of sea salt
vanilla bean
zest of 1 lemon
1 teaspoon lemon juice

In a blender, add mascarpone, cream, sugar, salt. Scrape seeds from vanilla bean, add lemon zest and juice. Blend until thoroughly mixed.
Process in your ice cream maker. You can serve immediately as a soft serve, or place in the freezer for a few hours for ice cream consistency.

For the cherry sauce:
2 tbsp. cornstarch
2 tbsp. water
3 cups fresh or frozen cherries
1 cup water or cherry juice
2 tbsp. organic cane sugar
1 vanilla bean
pinch of salt

Make a slurry in a small ball with the cornstarch and 2 tbsp water, set aside.
Add 1 cup water or juice, sugar and salt in a medium size pot. Scrape seeds from vanilla bean in pot, and add beans as well. Add cherries, bring mixture to a boil. Stir cornstarch slurry in the pot, stirring constantly to avoid lumps.
Bring mixture back to boil. Pull pot off of heat, and let cool. When cool enough to handle, remove vanilla beans.

Spicy turmeric smoothie (golden milk variation)

Spicy turmeric smoothieInspired by the drink I had at Rose and Basil in the East Village, this is cold version of the turmeric concoction I had. Next time, I will try using cherries instead of the mango chunks, or berries – I am curious what the final color will be like!
Also, if you like your smoothies more on the sweet side, you may want to add 1-2 tablespoons of agave syrup or honey.

1 cup frozen mango chunks
1 banana
2 cups vanilla almond milk (unsweetened)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4-1 teaspoon turmeric

Add all ingredients to blender, process until well blended.

Recipe adapted from