SparkBlog by The Hartman Group

Thank Goodness!

With the Thanksgiving holiday rapidly approaching, we know you're eager for a little inspiration. Allow us to present the ultimate in post-modern turkey:

Layers of turkey loaf, stuffing and mashed potatoes all topped with bubbling marshmallowly sweet potatoes. Essentially, Thanksgiving in a neat little package. Think of the dishes you'll save! For those of us who don't mind our food groups touching, that is.

If you make only one Thanksgiving turkey cake this year, let it be this one.

Recipe here.

Hot Heat, Grown-Up Treats

In case you haven't heard, it's hot outside. If you find yourself in need of a little post-work refreshment while soaking up those last-minute rays, may we suggest the following recipe? Think of it as reimagined nostalgia for the 21-plus set.

Watermelon Margarita Popsicles

Recipe via YumSugar

Ingredients

• 2 cups watermelon puree (roughly 1/4 medium size seedless watermelon)

• 1/4 cup lime juice (roughly 1 large lime)

• 3 ounces tequila

• 1 ounce cointreau
• 
2/3 cup sugar
• Popsicle molds

Directions

1. Chop the watermelon into small pieces. Using a Cuisinart, puree the watermelon. Place the puree in a large mixing bowl.
2. Add lime juice and sugar to watermelon puree. Stir until the sugar has dissolved.
3. Add tequila and cointreau and stir well.
4. Fill popsicle molds.
5. Place the popsicles in the freezer and wait patiently until frozen.

Makes 10 3-ounce popsicles.

If the thought of mixing and freezing is just too much for you to bear, try a pint of spiked delights from Silver Moon. A four-pack of their signature flavors features Lavender Limoncello, Mojito Ice, Orange Creamsicle, and Mango Mimosa. Yum.

Any way you shake it, summer is more delicious with grown-up refreshers. 

Recipe: elBulli's Savory Ice Cream Sandwich

This week on HartBeat we're bringing you everything you'd ever want to know about technoemotional cuisine (also known as molecular gastronomy). If our delectable reporting leaves you eager to roll up your sleeves and get scientific in the kitchen, may we suggest elBulli's savory ice cream sandwich?

Chef: Ferran Adrià

Restaurant: elBulli

Ice cream

• Ice Cream
• 5 cups heavy cream
• 1/2 pound finely grated Parmesan cheese

1. Place a fine strainer over a medium bowl and set aside.
2. In a medium saucepan over medium heat, bring cream to a simmer. While stirring with a wooden spoon, gradually add Parmesan. Stir constantly until mixture is smooth, about 10 minutes.
3. Pour mixture into strainer and press any solids to extract as much liquid as possible. Allow to cool to room temperature.
4. Pour mixture into a 9x12” baking dish and cover with plastic 4. wrap. Freeze until solid, about 6 hours.

Marmalade

• 5 lemons
• 1 cup sugar

1. Using a sharp knife, cut all peel (including white pith) from lemons. Dice lemons into 1/2” cubes and transfer to a small saucepan. Add sugar and bring to a simmer over medium-low heat.
2. Cook, stirring occasionally, until mixture is thick, about 1 hour. While marmalade is simmering, prepare Parmesan cookies, below.
3. Remove from heat and let cool to room temperature.

Tuiles

• 5 large egg whites
• 1/2 pound finely grated Parmesan cheese
• Nonstick cooking spray

1. Preheat oven to 350°F.
2. In a mixing bowl, combine egg whites and grated cheese.
3. Spray two 10x15” nonstick baking sheets with nonstick cooking spray. Spread half of the mixture in center of each sheet. Top with a sheet of wax paper and use a rolling pin to press mixture evenly across each pan. Remove and discard wax paper.
4. Bake mixture until lightly browned, about 7 minutes.
5. Remove pans from oven and trim dark edges. Cut remaining mixture in each pan in twelve 3” squares to make a total of 24. Using a spatula, turn the squares over and return pan to oven. Bake an additional 5 minutes; remove from oven.

Assemble and Serve

1. Remove the ice cream from the freezer and place on top of a warm, damp cloth for about 5 minutes.
2. Using a knife dipped in hot water, cut ice cream into twelve 3” squares.
3. Place a square of ice cream on a Parmesan cookie, top with a spoonful of marmalade and top with another Parmesan cookie.
4. Serve immediately or freeze until ready to serve.

Makes 12 ice cream sandwiches.