Frozen Snickers Ice Cream Cake

Frozen Snickers Ice Cream Cake
2/2005

This combination of chocolate, peanuts, and caramel reminded us of our favorite candy: a Snickers bar. We use our Caramel Sauce (see related recipe) for this cake, but feel free to substitute your favorite homemade or store-bought sauce.

Serves 8

2	pints chocolate ice cream
1	cup chunky peanut butter
32	Nabisco Famous Chocolate Wafers
1 1/2	cups caramel sauce or butterscotch sauce (see related recipes)

1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, (see related Tip). Fold the peanut butter into the ice cream until uniformly mixed.

2. Working quickly, arrange 8 chocolate wafers to cover the bottom of the pan (some overlapping is fine). Spread one third of the ice cream mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

3. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing.

To Make Ahead

This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

STEP BY STEP: Unmolding Ice Cream From a Loaf Pan

Unfold the loose ends of the plastic wrap and, working with one end at a time, gently tug on the plastic wrap to loosen the cake from the loaf pan. Repeat with the opposite end.

Remove the cake from the loaf pan, and, using the plastic wrap to handle the cake, invert it onto a serving platter. Remove the plastic wrap.

 

Obtained from www.cookscountry.com 2/2005

Peach Squares

Peach Squares
8/2006

Although
any brand of frozen peaches or peach preserves will work, the test
kitchen prefers Whole Foods 365 frozen peaches and Smucker’s preserves.

Makes 24

1 1/2	cups all-purpose flour
1 3/4	cups sliced almonds
1/3	cup granulated sugar
1/3	cup packed light brown sugar plus 1 tablespoon
	Table salt
12	tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/2-inch pieces
1 1/2	pounds frozen peaches , partially thawed
1/2	cup peach preserves
1/2	teaspoon grated lemon zest
1	teaspoon fresh lemon juice

1. Adjust oven rack to middle position and heat
oven to 375 degrees. Line 13 by 9-inch baking pan with aluminum foil,
allowing excess to overhang pan edges. Spray pan with cooking spray.
Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown
sugar, and 1/2 teaspoon salt in food processor until combined, about 5
seconds. Add butter and pulse mixture until it resembles coarse meal
(some pea-sized pieces of butter will remain), about twenty 1-second
pulses.

2. Transfer 1/2 cup flour mixture to small bowl and set
aside. Press remaining flour mixture firmly and evenly into bottom of
prepared baking pan (see photo 1). Bake until golden brown, about 15
minutes. Meanwhile, toss remaining 1 tablespoon brown sugar with
reserved flour mixture. Set aside.

3. While crust is baking,
remove blade from food processor and wipe out workbowl. Pulse peaches
and preserves in food processor until mixture has 1/4-inch chunks,
about five 1-second pulses (if larger chunks remain, scrape down sides
and pulse 2 more times). Cook peach mixture in large nonstick skillet
over high heat until thickened and jam-like, about 10 minutes. Off
heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over
hot crust.

4. Using fingers, pinch reserved flour mixture to
create dime-sized clumps (see photo 2) and sprinkle over peaches.
Sprinkle remaining 1/2 cup almonds over top and bake until almonds are
golden brown, about 20 minutes. Cool to room temperature, at least 2
hours. Using foil overhang, lift from pan and cut into 24 squares.
Squares are best served on day they are baked because the crust can
become soggy with time. (See below for reheating instructions.)

To Reheat
To revive, simply place leftover squares side by side (with no spaces
in between the squares) on a baking sheet and heat in a 350-degree oven
until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to
room temperature before eating.

STEP BY STEP: How to Make Peach Squares

1. Sprinkle the flour, sugar, and nut mixture over the pan and press down firmly, using the flat bottom of a measuring cup to form an even layer.

2. After the crust has been baked, layer the hot peach filling into the pan, then pinch the remaining streusel (the crust mixturewith more brown sugar added) into dime-sized pieces and sprinkle it over the peach filling.

Recipe originally posted in Cook’s Country Aug 2006

Top Chef And The Fear of Contestants To Make Desserts

Let me start by saying I am a huge fan of Top Chef.  I have faithfully watched every season.  What I love about this show above other reality shows, is that these are professional cooks and chefs who are challenged to come up with creative menu items based on certain  criteria and time constraints.  They are often fearless, and think great under pressure.  Their only kryptonite, so to speak is dessert.

When the chefs have to create multiple courses, they try their best to pick something other than dessert.  I always wonder why this was.  When I was in culinary school, it was the same thing.  Everyone was fine until we go to the "Baking and Pastry" classes.  Then it dawned on me, there are many dessert recipes that need to be followed exactly in order to turn out correctly.  For example, I have a base recipe that I follow for creme brulee.  My base recipe never fails me, and I know that my customers love it.  However, sometimes I like to add other things to it to give it additional flavors.  I have often seeped espresso beans, or lemon zest in order to create a twist on the classic.

The problem arises when I add liquid to my cream.  Liquids such as liqueur or items such as coconut milk.  You have to be carefully on how much you add, as the brulee may not sit up correctly if there is too much liquid, or if you reduce the cream too much.  If you are adding chocolate, you have to reduce and monitor the cooking time as the chocolate brulees will set up faster than those without chocolate.  And don’t get me started on fighting for overs where other people are cooking meats at higher temperatures than what you require.  Instead of a smooth as silk consistency on your brulees, you know have an overcooked egg dish.

So, after considering that, I understand the chefs resistance to make desserts.  You can often fix (though not always) errors that my occur while cooking in the kitchen.  But with desserts, you don’t know until almost at the end of the process.  And when time is a factor, it is not always easy to go back and make another batch.   I also think that in the context of the show, people really want to show off.  So they are always thinking that it has to be elaborate.  Creme brulee is one of the easiest desserts to make, and I find that most people like nothing more than a plain vanilla or vanilla bean creme brulee.  So in competition settings, sometimes simple is best.