Sweet Potato Creme Brulee

Sweet Potato Creme Brulee

Sweet Potato Creme Brulee

Sweet Potato Creme Brulee

I recently had to explain to a friend the crazy world of blogging. I'd gone over to her shop to shoot (and "use her" to help me eat) a sweet potato creme brûlée recipe, which I'd prepared for a blog post. More specifically, it was for a virtual baby shower for a fellow blogger. When I told her what this whole thing was for, she gave me a funny look. A virtual baby shower?  For a blogger... a blogger you've never met? Yup. That's right. We're crazy. And awesome.

Most of us started blogs not just because we love food, but because we wanted to share our life experiences, both good and bad, with others. I don't think any of us expected that complete strangers would read our posts.  It was all about keeping our friends and family updated on what's going on in our lives.  But then others found our sites and commented on posts... and a community was formed.

I really have no idea how I first started chatting with Bev (the creator of the site BevCooks).  It was through our blogs though that we connected; leaving comments, often humorous, on each other's posts.  I adore Bev's sense of humor... often laced with sexual undertones.  Our banter is pretty fantastic.  These brief conversations soon turned into the occasional e-mail to check in to see how the other person was doing.  And, earlier this year, I thought I'd reach out to her to see if she'd be up for doing a guest post for the cocktail blog, The Boys Club.  She responded immediately, explaining that she wouldn't be able to do a post at the time... not because she didn't want to, but because she had been trying to get pregnant.  So, no booze for her.

That was in the spring and, not long after, I got word that she was preggers. With twins. A boy and a girl. Yay for happy endings!

So, here we are! A group of us bloggers got together to throw this crazy woman a little online baby shower.  Now, if you could keep this a secret, that'd be great... but I spiked these bad boys with bourbon.  Sure, you could leave it out if you wanted... but everything's better with a splash of bourbon in it.  At least that's what I think.

Sweet Potato Creme Brulee

Bev's Baby Shower Menu

AppetizersBacon Cotija Guacamole from Gaby Dalkin Gruyère Gougères from Shaina Olmanson Lemon Risotto Tarts from Kelly Salemi Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce Spinach and Feta Quinoa Bites from Aggie Goodman Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara The Fastest Appetizer Ever from Brooke McLay Apple Pear Tart - Two Ways from Sarah Glyer

DrinksChocolate Chai Frappe from Brandy O'Neill Cherry Chocolate Kiss Smoothie from Amy Flanigan Cranberry Sorbet Bellini - Non-Alcoholic and Alcoholic from Megan Keno Peppermint Mocha Affogato from Christina Lane toasted marshmallow cream hot chocolate from Jessica Merchant Pomegranate Lemonade Punch from Heather Christo

SaladsKale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk Pear Cranberry Arugula Salad from Tracy Benjamin Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger Gluten-Free Pasta Salad from Lisa Thiele Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro Winter Citrus Salad from Catherine McCord

EntreesCreamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen Eggplant Parmesan Lasagna from Joanne Ozug Cheesy Chicken Enchilada 'Double' Stacks from Lauren Grier Jalapeno Popper Chicken Soup from Kevin Lynch Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans Sausage and Red Pepper Quiche from Tasty Kitchen Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

DessertsSoft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine Glazed Dulce de Leche Pound Cake from Meagan Micozzi Mississippi Mud Pie Brownie Ice Cream from Megan DeKok Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky 4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright Sweet Potato Creme Brûlée from Brian Samuels Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd Red Velvet Hi Hat Cookies from Kristan Roland Double Chocolate Panini from Kathy Strahs

Sweet Potato Creme Brulee

Sweet Potato Creme Brûlée

Source Slightly adapted from Emeril Lagasse's recipe, via FoodNetwork.com

Yield 8 servings

Note The goal is to end up with at least 1 cup  of sweet potato puree. One large potato should be sufficient, but it might be better to make extra just in case.

Ingredients 1 large (or two smaller) sweet potatoes 2 tablespoons whole milk 2 cups heavy cream 1/4 cup light brown sugar 1/2 cup granulated sugar 8 large egg yolks 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon grated nutmeg 1/8 teaspoon ground cayenne pepper 2 tablespoons bourbon

Instructions

1. Preheat the oven to 450 degrees.  Line a baking pan with aluminum foil.  Using a fork, poke holes into the sweet potatoes.  Place pan in the oven and cook for 50-60 minutes, or until the potatoes are tender.  Remove from oven and let cool.  Once it is cool enough to handle, use your hands to remove the skin.

2. Place peeled sweet potatoes in a food processor and puree with 2 tablespoons whole milk (alternatively, place in a bowl and use an emersion blender to puree.)

3. Lower the temperature of the oven to 325 degrees. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

4. In a medium saucepan, heat the heavy cream. Add the brown sugar, and 1/4 cup of the granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

5. In a medium bowl, whisk the eggs until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, bourbon, cinnamon, nutmeg, cayenne, and 1 cup of pureed potato, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

6. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

7. Sprinkle each custard with 1 1/2 teaspoons of the sugar (or more if you prefer). Using a blow torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, 1 to 2 minutes.) Place on small dessert plates and serve.

Pistachio and Sour Cream Coffee Cake

Pistachio and Sour Cream Coffee Cake

Pistachio and Sour Cream Coffee Cake

Pistachio and Sour Cream Coffee Cake

A

I don't bake many cakes.  I'm always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out.  It's probably for the best that we don't have these treats around the house, as will power has never been one of my strengths.  There are no calories in a sliver or in a finger swipe of icing, right?

A

Breakfast breads are the cakes I so fondly remember from my childhood... banana bread or a sour cream coffee cake were made often, prepared for Sunday brunch or a quick afternoon snack.  I don't make them quite as frequently as my mom does, but I do get the urge from time to time.  They don't last long, either.  I'll cut the majority for Eric to take to work, give a few pieces to friends, and save the rest for us to enjoy for a few days.

A

When asked to create a recipe for the KitchenAid blog,

The Kitchenthusiast

, I knew a coffee cake was in order. Baking a cake with pistachios has been on my list for a long time (years, in fact), so I used it as an opportunity to play around with what I believed would be the perfect pairing:

pistachios and sour cream coffee cake

.  And this guy (and his taste-tester husband) were not at all disappointed.

A

Head on over to The Kitchenthusist for this Pistachio and Sour Cream Coffee Cake recipe.

A

Pistachio and Sour Cream Coffee Cake

Disclaimer: While I was compensated for this post, all opinions here are my own.

Fig and Balsamic Ice Cream

Fig and Balsamic Ice Cream from A Thought For Food

Fig and Balsamic Ice Cream from A Thought For Food

I've had some unsuccessful attempts at making ice cream. I blame myself for the majority of these failures (if one can refer to them as such... can something that has cream and sugar in it be bad?).  My mistake has always been that I've made ice cream in the middle of summer. Now, that might make perfect sense to you folks, but when you keep your apartment at 76 degrees on a balmy day, well, things aren't likely to freeze very easily. I think my ice cream maker was having issues too. So, between those two things, the stuff wasn't turning out the way I'd hoped.

Anyway, I decided recently that I'm not giving up. Nope. In fact, I want to start making ice cream on a regular basis. Maybe not every week, but once or twice a month (I think it might be time to get back into that gym routine).  I may not post every success on here, but given how good this turned out, I thought it'd be wrong to keep it to myself. Despite my obsession with Jeni's Ice Cream and

her beautiful book

(which, shockingly, has sat on my book shelf, virtually untouched for two years.  Well, let me tell you, that book has now found a permanent place in our kitchen.

Fig and Balsamic Ice Cream from A Thought For Food

Fig and Balsamic Ice Cream

(ice cream base from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer)

Ingredients

For the Fig-Balsamic Sauce 1 cup figs, stems removed and fruit quartered 1/2 cup granulated sugar 3/4 cup balsamic vinegar

For the Ice Cream 2 cups whole milk 4 teaspoons cornstarch 3 tablespoons cream cheese, softened 1/4 teaspoon kosher salt 1 1/4 cup heavy cream 2/3 cup sugar 2 tablespoons light corn syrup

Instructions

1. To prepare the fig and balsamic sauce, add all the ingredients to a medium saucepan and set over medium heat. When it comes to a boil, reduce heat to a simmer. Once the figs begin to soften, use a wooden spoon to break up the pieces.  When the sauce begins to thicken, remove from heat and let cool while you make the ice cream base.

2. To make the ice cream, start by stirring together the milk and cornstarch in a small bowl.  Set this slurry aside.  In a separate bowl, whisk together the cream cheese and salt.

3. Prepare a large bowl of ice and water.

4. Combine the rest of the milk, as well as the cream, sugar, and corn syrup in a 4-quart saucepan.  Bring to a boil over medium-high heat and cook for 4 minutes. Remove from heat and gradually whisk in the corn starch slurry.  Bring back to a boil over and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute.  Remove from the heat.

5. At this point, slowly whisk the hot milk mixture into the cream cheese mixture until smooth. Carefully pour into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

6.Pour mixture into an ice cream maker and process according to manufacturer's instructions. Once the base is finished, add the ice cream to a storage container, alternating between the base and the fig and balsamic sauce.  Press a sheet of parchment directly on the surface of the ice cream and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.