Smoked gouda and proscuitto panini

One of Robert's Christmas gifts this year was a panini maker.  I'm usually against appliances that only serve one function because they take up space but might not accomplish much.  I made an exception for a panini maker because a) we love a good sandwich around here, and b) I was tired of trying to recreate the effect by smashing sandwiches with a pan.  Also, the addition of our third child has impacted the frequency (or lack thereof) of my cooking, and this is an easy way to still have a delicious dinner without much effort.  Our first paninis on the new maker was this smoked gouda and prosciutto panini from Wolfgang Puck.  It was so delicious, we made them again the next day!

Smoked gouda and prosciutto panini 

(adapted from www.foodtv.com)

Serves 2

Ingredients

• 4 (1-inch) slices sourdough bread (about 8 ounces)
• 3 tablespoons olive oil or melted butter
• 4 ounces sliced smoked gouda
• 4 ounces thinly sliced prosciutto (1-2 slices per sandwich)
• thinly sliced red onion
• 4 slices tomato
• 2 ounces shredded fontina cheese

Directions

Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.

Marinated cheese

 This was our second year to host our family Christmas Eve dinner and our menu had an Italian theme.  I like to have a few appetizers for people to munch on while I'm working in the kitchen, so I immediately bookmarked this marinated cheese recipe when I saw it on my friend Debbie's blog, Dining with Debbie.  I added an extra block of cheese (pepperjack, our favorite) because I was feeding 11 people. It was a big hit with everyone, and I expect Robert to request another batch soon!

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons fresh parsley, chopped
3 tablespoons scallions, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, minced
2 oz. jarred pimentos, drained
1 block cheddar cheese
1 block cream cheese
1 block pepper jack cheese


Cut all cheeses lengthwise, then into squares and alternate them on a platter.  Combine all other ingredients and mix well.  Pour marinade over the cheese and refrigerate overnight.  Serve with Ritz or or your favorite cracker.

Peanut butter Reese cup cookies

This recipe for peanut butter Reese cup cookies is an oldie but a goodie.  There's just something special about joining together peanut butter and chocolate- a match made in heaven!  These are simple to make and are always a crowd-pleaser.

Slow-cooker French dip brisket

It's Christmas, the most wonderful time of the year- but also the busiest!  May I recommend this delicious slow-cooker French dip brisket?  Prep it in the morning, then after a day of work, last-minute gift shopping, Christmas party hopping, etc, it will be there waiting for you.  Don't be afraid to get messy and dunk your bread in the sauce!!

Pumpkin snickerdoodles

This cookie recipe combines two of my favorites - pumpkin and snickerdoodles- so I knew it would be a winner.  They are light, fluffy, and full of yummy goodness.  This recipe makes 4 dozen, so it's a great one for teacher gifts, neighbor gifts, office parties, etc.  That is, if you can stand to part with them...

Red pork posole

Dinner last night was this red pork posole from Rachael Ray.  It was very good, but I have to be honest- it's a lot of work.  Several steps for all of the components, 2 1/2 hours for braising the meat, and lots of dirty pots.  The end result was delicious (ie: blog-worthy), but with a disclaimer about the time and effort required. The pickled onions and peppers are a must, and we substituted mozzarella cheese for the queso fresco.  Yum!

Espresso spice pumpkin muffins

These espresso spiced pumpkin muffins from Baking Bites are a repeat recipe for us, but we ate the first batch before I had a chance to post them!  These are moist and delicious, and my girls love them too.

(On a side note, I finally invested in a nice camera- you'll notice an improvement in my food photography!)

Pie Week: Quiche Lindsay

To wrap up Pie Week and to give your sweet tooth a break, our finale pie is a savory one- quiche!  Quiche is a great, flexible dish because you can add anything you like to it.  I made this one up out of thin air, hence the name Quiche Lindsay.  Clever, I know.

Ingredients:
1 refrigerated pie crust
shredded cheese (I used gouda and mozzarella.  Sorry, no measurement- depends on your preferred level of cheesiness)
3 eggs
1 cup heavy cream
1/2 cup skim milk
5 slices bacon, cooked and chopped
1 bell pepper
5 scallions, sliced
2 tomatoes, thinly sliced
salt and pepper

Preheat the oven to 350 degrees.  Place refrigerated pie crust in a 9-inch pie plate.  Layer  shredded cheese in the bottom of the crust.  In a large bowl, whisk together eggs, cream and milk.  Stir in the chopped bacon, bell pepper, and 4 of the scallions.  Season with salt and pepper, then pour mixture into pie crust.  Arrange tomato slices on top, then bake in the oven for 30-35 minutes.  Once the custard is set, broil for 3-4 minutes to brown the top.  Let set for 10 minutes before serving. Garnish with remaining scallion.

Pie Week: Tar Heel pie

I recently made this Tar Heel pie from the Pie cookbook by Ken Haedrich.  It is essentially a brownie in a pie crust, and the key is to underbake it ever so slightly so the center is soft.  This is ooey, gooey, chocolate deliciousness!

1 refrigerated pie crust
1/2 cup unsalted butter
1 1/2 cups semi-sweet chocolate chips
2 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/8 tsp salt
3/4 cup chopped pecans
1/3 cup sweetened flake coconut

1. Place the refrigerated pie crust in a 9-inch pie pan.  Place it in the freezer for 15 minutes. Preheat the oven to 350 degrees.
2. Melt the butter in a medium-size saucepan over low heat.  When it is melted, turn off the heat and immediately add 1 cup of the chocolate chips to the pan. Swirl the pan so the hot butter runs over the chips. Set aside for 5 minutes, then whisk to smooth.  Scrape into a large bowl and let cool for 10 minutes.
3. In a separate large bowl, whisk the eggs, sugars and vanilla until evenly mixed. Stir in the cooled chocolate mixture.  Add the flour and salt and whisk just until evenly combined. Stir in the pecans, coconut, and remaining 1/2 cup chocolate chips.  Scrape the filling into the chilled pie shell.
4. Place the pie on the center oven rack and bake until the top has risen somewhat but the center still seems a little moist, 30-35 minutes. Check it with a toothpick, which should emerge with a bit of batter attached.
5. Transfer the pie to a wire rack and let it cool.  Serve just barely warm or at room temperature.

Pie Week: Coconut cream pie

It's Pie Week at Lindsay's Menu, and first up is this coconut cream pie from Sugar Crafter. I love coconut desserts, but Robert won't tolerate them in any form or fashion.  Thanksgiving was the perfect time to make this because I knew there would be plenty of pumpkin and pecan pie for Robert to nibble on, leaving more of this dreamy pie for myself.  Everyone wins!

Tomato basil soup

You may have seen this recipe for tomato basil soup floating around on Pinterest, touted as being a replica of the much loved La Madelaine restaurant version.  I looooooooooove tomato basil soup, and this recipe is so simple, yet SO delicious.  Robert made some toasted ciabatta bread croutons to go on top - Mmmmm!  (I didn't get a good photo, so I'm borrowing the one from the original poster, Girltalk).

Crispy gnocchi with pesto

We made this crispy gnocchi with pesto from Rachael Ray a few weeks ago and it was a big hit!  It is simple to make and has lots of flavor.  In fact, it's so festive in it's red and green that we're planning to serve it as part of our Christmas dinner this year!

Pesto mozzarella grilled cheese

You may have seen this pesto mozzarella grilled cheese making the rounds on Pinterest, which I immediately bookmarked.  Yummy gooey cheese smothered in pesto- what's not to love??

Pat's famous beef and pork chili

We're always looking for new chili recipes around here, and I found this one on the Food Network site for Pat's famous beef and pork chili.  Pat is a Neely, of Neely's BBQ in Memphis.  This is a great traditional, hearty chili.  We topped ours with sour cream, scallions, and Fritos, of course!  Oh, and the recipe says it feeds 4-6, but I'd say it's more like 8-10.

Italian chicken soup

Our second successful Pioneer Woman recipe this month- we're on a roll!  This time it was her Italian chicken soup.  I used boneless skinless chicken breasts and baked them in oven instead of poaching them in the broth.   This soup is hearty, spicy, creamy and delicious!

Char Siu pork roast (crock pot)

I love cooking in the crock pot- I can do the prep work and get dinner started during my kids' afternoon naps, which frees me up at dinnertime when things get really chaotic around here.  Last week we made this Char Siu pork roast from Cooking Light.  This recipe had Robert's name all over it- a big piece of meat cooked in Asian spices and sauces.  It was a winner!

French onion soup

I've made French onion soup before, but my previous recipes have been quick, shortcut versions.  This one from Smitten Kitchen is more authentic (read: time consuming), but SO worth it.  The onions are a 2-step process: first steeping them for 15 minutes in a covered pot on very low heat, then uncovering them and caramelizing them for 40 minutes over slightly higher heat.  Oh, and we made the "optional" gratinee of cheesy, crusty croutons- this is a must in my opinion.  Ok, enough mumbo-jumbo-- the bottom line is that this soup is delicious!

Turkey suiza tamale pie

We had this turkey suiza tamale pie for a recent dinner, and it got a thumbs-up from everyone involved.  It is made with ground turkey (which seems healthy), but don't worry- there's heavy cream and plenty of cheese in there, too!

Mexican sliced steak tacos

We made these Mexican sliced steak tacos from the Rachael Ray show a few weeks ago at the lake.  You marinate the meat, then grill it and add your choice of toppings- we chose corn, avocado, red onion, tomatoes and lime juice.  Delicious!

Pub potatoes with horseradish cream sauce

So you may have noticed that I'm a little deficient in the side items category on this blog.  There are lots of reasons (excuses) for that, with the main ones being 1) we're entree kind of people, and don't need a lot of extras, 2) sometimes I don't have the time and energy to devote to a second dish, and 3) if we want a side we do something simple like rice or a salad, nothing worth blogging about.  But occasionally something catches my eye that I have to try, and these pub potatoes from Rachael Ray fit the bill.  I served them with burgers (imagine that!), and they are fantastic!!

PUB POTATOES WITH HORSERADISH CREAM SAUCE
Yield: 4 servings

Ingredients:

Extra-virgin olive oil

5 slices bacon, sliced crosswise into 1-inch pieces

1 1/2–2 lbs. baking potatoes

Coarse salt and black pepper

1 cup sour cream

Splash of heavy cream or half-and-half

2 tbsp. prepared horseradish

3 tbsp. finely chopped fresh chives (I buy these frozen at Fresh Market)

Instructions:
1. Heat a large skillet over medium-high heat with a drizzle of EVOO. Scatter the bacon in the pan and brown, then transfer to a paper-towel-lined plate to drain; leave the drippings in the pan.

2. Peel the potatoes and halve lengthwise. Slice each half lengthwise into 4 wedges, then crosswise into thirds (24 pieces per potato). Scatter the potato pieces in the bacon drippings and season with salt and generously with pepper. Cook to brown, about 5 minutes. Cover the skillet with foil, lower the heat and steam the potatoes, 6 to 7 minutes. Uncover, raise the heat to medium-high, flip and brown on the other side until deep, deep golden and very crisp, 3 to 4 minutes.

3. Stir together the sour cream, heavy cream, horseradish, chives, salt and pepper. Serve the pub browns topped with the horseradish sauce and bacon.

Cajun chicken pasta

I hadn't had much luck with the Pioneer Woman's recipes (nothing personal, the food just seemed a little bland), until we made her Cajun chicken pasta.  The spicy cream sauce is delicious (duh, cream!), and we loved the fresh tomatoes tossed in with the rest of the veggies.  This one is a keeper!

French onion dip burgers

So it's back-to-back burger posts here on Lindsay's Menu, but what can I say, we love grilled beef!  We made these french onion dip burgers from Rachael Ray last week for Sunday dinner, and they were DELICIOUS!!  There's just something fun about putting potato chips on a burger. (Pile on the creamy caramelized onions, too- you won't regret it!).

Basil burgers

We've finally had success growing basil this year (thanks, Miracle Gro!), and these basil burgers were the perfect reason to pluck some of those yummy leaves off.  This is a pretty simple burger- the meat is just seasoned with salt and pepper, and the blender makes quick work of the basil cream sauce.  It's a twist on the classic tomato-basil-mozarella combo-- and it's delicious!!

Avocado-corn chowder with grilled chicken

We made this avocado-corn chowder with grilled chicken a few weeks ago, but I'm just getting around to posting it.  This is a unique dish- the avocado-corn chowder isn't cooked, so it's a chilled soup topped with warm, grilled chicken.  It's creamy and delicious!

Chocolate chip cookies

My sweet tooth was aching last weekend so I made a batch of Cooking Light's chocolate chip cookies.  I'm not sure what makes these cookies "light" (maybe it's the egg whites?), but I'm pretty sure I counter any calorie cutting when I add extra chocolate chips.  It's worth it!!

Pumpkin spice syrup

Some of you may know about my love for Starbucks' pumpkin spice lattes.  I count the days down until their arrival in September, and I consume a large amount of them until the stores run out of syrup and tell me no more.  Well, here's a solution for having pumpkin spice lattes in the comfort of your own home, and it's available year-round-- make your own pumpkin spice syrup!  I tried a recipe last year that was just so-so, but was committed to finding a better version this year.  And I found it via Pinterest, from Baker Girl's blog.  This syrup is perfect, please try it.  I make it with half-Splenda, half sugar to make it a little more calorie conscious...  you know, so I can pile on the whip cream without any guilt!!

(Oh, and it's a great way to use the rest of that can of pumpkin from the chocolate chip bread you should be making!).

Chipotle turkey chili with apples and cheddar

We made this chipotle turkey chili with apples and cheddar from Rachael Ray last week when the weather cooled off and it felt like Fall.  This is a great, thick chili with lots of unique flavor from the Granny Smith apples and pepitas.  (Pepitas are pumpkin seeds- I bought mine from the bulk bins at Whole Foods so I could just buy the portion I needed for this recipe). Yum!

Chicken with shallots

We made this chicken with shallots recipe from Ina Garten a few weeks ago and I'm just getting around to posting it.  This is a simple, delicious recipe, and the cream sauce makes it deceivingly fancy.  Yum!!

Rustic vegetable and polenta soup

Dinner last night was rustic vegetable and polenta soup from Giada de Laurentiis.  Robert was skeptical of this one because there is no meat, but the first bite won him over!  The polenta adds a thickness and creaminess to the soup without using, well, cream.  Flavorful and fast- that's a great combination!!

Baked parmesan spaghetti

After seeing this recipe for baked parmesan spaghetti on Pinterest, I immediately bookmarked it for a future meal.  The recipe is simple, and the end result is hot, cheesy goodness!

Tacos al pastor with grilled pineapple salsa

We made Cooking Light's tacos al pastor with grilled pineapple salsa for dinner earlier this week. I loved the fresh pineapple salsa with the spicy pork. We used flour tortillas instead of corn (personal preference) and noted that next time we would cut the pork into smaller pieces for easier eating.

Meatballs a la pizzaiola

We made these meatballs a la pizzaiola last week. They were from a Giada de Laurentiis episode about spicy foods, but personally I don't think they're hot so don't let that scare you away! The key here is the smoked mozzarella- it is easy to find at our Kroger, right next to the regular fresh mozzarella in the 'specialty cheese case'. I served ours swimming in marinara sauce over whole wheat pasta. Yum!

Austin mac and cheese Suiza

I've had this Rachael Ray recipe for Austin mac and cheese Suiza bookmarked for a while, but wasn't sure how Robert would feel about calling this a main course since there isn't any meat in it. I took a chance though and made it for dinner a few weeks ago, and we loved it. It has lots of flavor from the tomatillos, jalapenos, and pepper jack cheese.

Peppermint marshmallows

I made these peppermint marshmallows a few weeks ago, and they've taken my morning mochas to a whole new level. I'm a coffee addict, but I like a lot of bells and whistles with my cup of joe. I mean, flavored syrup, whip cream, the works! These minty marshmallows are a great addition to a chocolatey mocha.

P.S. While we're having coffee talk, I'll take this opportunity to brag on my husband, who makes mine every morning AND delivers it in bed if neccessary. He's a real keeper.

Ravioli with spicy sage butter

Wow- this recipe for ravioli with spicy sage butter is a keeper! It's simple too, because it uses store-bought ravioli (I actually substituted tortellini because I could buy a smaller package and I was cooking for 2), and the sauce is ready in a flash. There's just something special about sage fried in butter- try it!!

Pork carnitas burrito bowl

We made this pork carnitas burrito bowl for dinner last week and LOVED it!! You cook the pork shoulder in the crock pot first to make it nice and tender, then you crisp it up on one side in a pan. That would be fantastic all on its own, but its really out of this world when you add the rice, beans, and pico de gallo. Please try this one- I'm sure you'll love it too!

Grilled potato salad

Our side dish with the English muffin burgers was this grilled potato salad. It looks like a big mess in this picture, but trust me, this was delicious. A mix of red and sweet potatoes parboiled, then grilled, then tossed with a bacon vinaigrette. Yummy!

English muffin burgers

The official name of these burgers are Niman Ranch burgers, but since that is referencing a specific brand of meat (which I didn't use), I've renamed them English muffin burgers. This is a simple recipe, but the few ingredients are very flavorful, and this is one great burger!

Mint chocolate chip cookies

We celebrated Robert's birthday this week, and since he loves mint chocolate chips, I adapted this Martha Stewart recipe for soft and chewy chocolate chip cookies to use a combination of mint chocolate chips and semi-sweet chocolate chunks. Delicious!!

Espresso bean gelato with toffee

We had a baby last week (welcome to the world, sweet Sam!), so my blogging will probably take a hit. Three little munchkins running around means we'll be eating out and relying on past tried-and-true recipes more. Here's an exception to that statement, though- espresso bean gelato with toffee. It is screaming hot here, so cold, cold ice cream is essential. This was my first recipe out of Ice Cream and Frozen Desserts by Peggy Fallon, and it was a huge hit. Bold coffee flavor, and the toffee is a no-brainer. Try this one!

INGREDIENTS:
1/2 cup espresso coffee beans (I used decaf)
2 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
Dash of salt
6 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup crushed chocolate-covered toffee bits, chilled

Makes about 1 quart (our batch looked smaller than 1 quart)

DIRECTIONS:
1. Place the espresso beans in a heavy-duty zippered plastic bag. Coarsely crush with a rolling pin or under a heavy pot. Do not grind in a coffee mill. (I used a meat mallet).

2. In a heavy medium saucepan, combine the crushed espresso beans with the milk and cream. Bring to a simmer over medium heat. Remove from the heat, cover, and let steep at room temperature for 30 minutes.

3. Stir in the sugar and salt. Return to medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 minutes.

4. Beat the egg yolks lightly in a medium bowl. Gradually whisk in about 1 cup of the warm espresso cream. Whisk the egg yolk mixture into the remaining espresso cream in the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon, 170*-175*. Do not let boil or the egg yolks will curdle. Strain the custard into the bowl. Cover and refrigerate for 4 hours, or until very cold. Stir in the vanilla extract.

5. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions (typically 25-30 minutes). Add the chilled toffee candy and process for 1 minute longer, or until incorporated. Transfer the gelato to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.

Grilled pork tenderloin sandwiches

We made these grilled pork tenderloin sandwiches from Cooking Light this week, and they were a big hit! So simple to make - no marinating required, the rub is typical pantry items, and the sauce is just two ingredients! YUM!

Tomato soup with roasted chickpeas

We made this tomato soup with roasted chickpeas from Cooking Light last week. I love tomato soup in all forms and fashions, so I knew we would like this one. The country ham might be an acquired taste- I had never even heard of it until I married Robert, and his grandmother always has it in her fridge. (I think pancetta would be a great substitute, if you're so inclined).

Chocolate chip-peanut butter cheesecake bars

These chocolate chip-peanut butter cheesecake bars from Rachael Ray were a hit at this week's Bachelorette watch party. And they are SO easy - no baking! I used chocolate graham cracker crumbs for my crust, and fat free sweetened condensed milk (Note: 7 oz is just half the can). Also, I haven't worked with gelatin much, and my first batch didn't congeal. So I googled and started over- start with the tbsp of cold water in your bowl, then sprinkle the gelatin over it. Don't stir and try to avoid dumping big clumps. Simple and delicious makes for a great recipe!!

Carne asada cheese tacos

It has taken me way too long to post about these carne asada cheese tacos - they became an instant favorite in our house and you HAVE to try them! You know how the best part of a grilled cheese is the cheese that oozes out of the bread and gets crispy? Well imagine taking that crispy cheese and wrapping it around flank steak - YUM!!!

(And to clarify in case it's hard to tell from the written recipe - you put the cheese in the pan and let it crisp on one side only- you put the meat on the top-side of the cheese which is still gooey. So crispy on the outside, gooey on the inside. Is your mouth watering yet??)

Chicken satay sliders

We had Rachael Ray's satay sliders for dinner this week. They have a spicy, Asian flavor- delicious! The original recipe had lots of options/substitutes, so I noted below where I made changes.

Satay Sliders
Yield: 8 sliders

Sauce:
1/2 cup chunky peanut butter (I used creamy)
1/4 cup apple juice, apple cider or pineapple juice (I used pineapple)
3 tablespoons Tamari (I used regular soy sauce)
1 tablespoon Asian chili sauce, or 1/2 teaspoon sriracha (I used sriracha)

Sliders:
1 1/2 pounds ground chicken or turkey (I used ground chicken)
2 scallions, finely chopped
2 cloves garlic, grated or finely chopped
1 piece (1 1/2 inches) fresh ginger, grated or finely chopped
salt and pepper
vegetable oil, for coating
8 slider sized soft rolls

Toppings:
shredded cabbage or iceberg lettuce
sliced chile peppers, such as fresnos
thinly sliced radishes (Yuck- skipped these)
mint or cilantro leaves (I used mint)

Preheat an outdoor grill or a grill pan to medium-high.

Mix the meat with the green onion, garlic and ginger. Season with salt and pepper. Divide the meat and portion into 8 patties. Coat each with a small amount of vegetable oil. Grill, turning once, until cooked through – 6 to 8 minutes.

In the meantime, heat the peanut butter in the microwave to soften, or in a small pot over medium heat. Stir in the juice, tamari/soy sauce and sriracha.

When the burgers are cooked through, serve them on the buns with a generous amount of satay sauce and your desired toppings.

Nutella chocolate chip cookies

Last week's Bachelorette sweet treat was Nutella chocolate chip cookies from Baking Arts. These were chocolatey and delicious! My cookie scoop must have been smaller than what the recipe intended because this made close to 4 dozen cookies instead of 2 dozen. They were so flat and crisp (probably because I baked them on silpat instead of parchment paper) that everyone ate a handful of them, so the "extra" cookies went quickly!

Mediteranean summer pasta

Dinner last night was Mediterranean summer pasta. This recipe was a little out of the box for us - uncooked pasta sauce? I usually drown my spaghetti in hot marinara, but I was willing to give this a try. And I'm glad we did - it was interesting, in a good way! (Oh, and I omitted the olives- personal preference).

Tropical watermelon sorbet

My ice cream maker is working overtime - next up was this tropical watermelon sorbet from Giada deLaurentis. Fruity, cold, and refreshing. So easy, too! Once you freeze it, it isn't very scoopable - more like a snow cone texture. (Snow cones - another one of my summer favorites!).

Chocolate chip cookie dough cheesecake bars

Last week's Bachelorette watch party sweet treat was chocolate chip cookie dough cheesecake bars from My Baking Addiction. I'm actually not a big cheesecake/cream cheese person, so I was surprised at how much I enjoyed these! There's a lot to like with the graham cracker crust, sweet cream cheese layer, and cookie dough topping. Yum!

Cinnamon ice cream

The other ice cream served at game night was this cinnamon ice cream from, again, The Perfect Scoop. This recipe was sooooooooooo creamy- the best texture I've ever accomplished from a homemade ice cream. Not sure if I should attribute that to this particular recipe or if I've just gotten better at making custard with all of the practice recently. Anyway, this ice cream has just the right amount of spice, and is delicious plain or accompanied by something else - fresh peaches, apple pie, oatmeal cookies... you get the picture.

Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3" cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

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.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.