Blueberry Maple Ice Cream w/Brazil Nuts

I decided that I’m going to stop trying to make excuses and witty comments about making ice cream in the winter. My wife and I love ice cream, and I get the impression that I’m going to be doing this quite often. I really enjoy making it, have more flavor ideas than I can expect to actually do during the entire coming year, and its such a fun and easy dessert to make. So what’s new to the Mulligan freezer this week? A delicious maple blueberry ice cream with brazil nuts.

Blueberry Maple Ice Cream w/Brazil Nuts

Ice cream had sort of become a staple in our freezer without any conscious realization of it happening. It just sort of shows up, goes away, and what do you know, there’s some more again. There’s the desserts I make/bake every week and there’s the backup: a carton of ice cream from the grocery store so that if you needed variety in dessert during the week (or ran… click to read more…

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Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

Thanksgiving has come and gone, but roasted birds still feel seasonally appropriate. Today, I roasted some Cornish Game Hen with a sweet and herby apple flavor and topped it off with a tangy orange cranberry mustard sauce.

Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

I’ve had it in my head all week that I wanted to cook quail. Granted, I’ve never had quail before and I don’t even know what it is I’d like to do with it, but I wanted it. Well, they were impossible to find so I settled on Cornish Game Hens, which is still a bird I’ve never worked with before, but it wasn’t quail, so I was little peeved. I then hit up my pile of recipe books for inspiration to see what I could do with these, and there was close to nothing there (and what was there really didn’t sound terribly interesting). So my bad mood began to develop a little further. I sat and I planned, but nothing… click to read more…

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Cranberry Sauce Two Ways

I couldn’t decide on how to make my cranberry sauce, so I prepared two separate versions and figured that it ought to cover everybody’s tastes. One is a fairly traditional cranberry sauce, prepared with citrus and sugar and the other is prepared with wine, balsamic vinegar, and dried figs.

Traditional cranberry sauce

Wine & fig cranberry sauce

Growing up, I was never really a fan of cranberry sauce, or so I thought. Honestly, I’m not even really sure if I’d ever tried cranberry sauce, but I had it in my head that I didn’t like it, and that was reason enough for this long. However, I’d never seen cranberry sauce beyond the perfect-can-shaped cylinder of jelly before, so in keeping with my make-everything-from-scratch Thanksgiving, I thought I might as well give it a try as some of the cranberry sauce recipes out there looked pretty tasty (this is where both recipes were largely derived from). The… click to read more…

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Pomegranate BBQ Sauced Lamb Meatballs over Apricot Cous Cous with Chickpeas

I love meatballs in pretty much any form. There’s something homey and inviting about them just conceptually, no matter how dressed up they are (and yes, I recognize how pretentious the title of this dish sounds right next to my “homey” statement). For this dish, I returned to one of my favorite meats: lamb. Ground lamb always seems to wow me where I least expect it, and these meatballs kept the trend going.

For the meatballs, I wanted them to be relatively simple with all of the appropriate spices and aromatics that would make the lamb sing without masking it–such as touches of cumin, allspice, garlic, and parsley. A bit of creme fraiche helped to enrich them and keep the texture light and delicate.

With that out of the way, onto the sauce. I have always thought that lamb pairs wonderfully with fruit, so the… click to read more…

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Cardamom Peach Preserves

Just like I get the strong urge to braise everything in the winter, I find myself wanting to preserve everything I encounter during the summer. After enjoying many a peach (and I must confess, I think I prefer Carolina peaches over Georgia peaches…), I vaguely recalled a recipe for peach preserves I had encountered and knew I had to make some for myself while I could still find some amazing local peaches.

Cardamom Peach Preserves

My first inclination when it comes to preserves is always jelly or jam, so I thought I’d try to not do that, instead opting for larger chunks of fruit and a looser syrup. Also, while the best preserves tend to be simple (e.g. just fruit + sugar), some pairings are a match made in heaven, and peach + cardamom is such a match. They both offer such… click to read more…

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Dark Chocolate Cupcakes with Honey Pecan Frosting

There’s a number of reasons I prefer making cupcakes over full cakes. Number one is probably my ineptitude with cake decorating. Beyond that, they just seem easier–easier to make, easier to serve, easier to eat, and they taste just as good. It had been a long time since I last made cupcakes, and I wasn’t about to endeavor on a full on cake.

Dark Chocolate Cupcakes with Honey Pecan Frosting

For these particular cupcakes, I opted for the flavor that always seems to draw my wife and I to cakes: chocolate. I wanted it to have some intrigue to it though, so its not just chocolate–I wanted something darker. So for the cupcake batter, the foundational flavors are both cocoa and molasses for something a bit more like click to read more…

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