Food & Drink - - BASICS SOURDOUGH 101 -

The idea for this recipe comes from grilling ex­pert and au­thor Steven Raichlen. The com­bi­na­tion of smoked cream, de­mer­ara sugar, vanilla and dark rum is out of this world. To smoke the cream, you’ll need two nested heat­proof con­tain­ers just low-sided enough to fit in your smoker—one to fill with ice and the other to fill with cream. A round or square cake pan is a good choice for the larger one, while any heat­proof bowl large enough to hold the cream but small enough to sur­round with ice within the larger pan would work. If you don’t want to make ice cream, try the smoked cream in a clas­sic Di­jon sauce over pork chops. So good!

2 cups (500 mL) whip­ping cream


1 tbsp (15 mL) fine maple or cherry wood smok­ing chips

1 cup (250 mL) whole milk

1 cup (250 mL) firmly packed brown sugar, di­vided

1 tsp (5 mL) vanilla ex­tract or paste


5 egg yolks, lightly beaten ½ cup (125 mL) dark rum

½ cup (125 mL) raisins, prefer­ably a com­bi­na­tion of dark and yel­low

¼ cup (60 mL) but­ter

1 To smoke the cream, pour cream into the smaller of the two nested ves­sels (see head­note); place bowl into larger pan and sur­round with as much ice as you are able to fit.

2 Place smok­ing chips in bot­tom of smoker; top with rack then nested con­tain­ers. Cover with lid or foil; set over high heat for 1 minute. Re­duce to low and smoke for 45 min­utes. With kitchen fan run­ning, open smoker.

3 Pour cream into a medium pot along with milk, ½ cup (125 mL) brown sugar, vanilla and a pinch of salt. Set over medium heat; whisk to dis­solve sugar. Mean­while, place egg yolks in a small heat­proof bowl. Once cream mix­ture is steam­ing, pour ½ cup (125 mL) onto yolks; whisk, then scrape yolk mix­ture into pot. Re­duce heat to medium-low and con­tinue to whisk un­til mix­ture is thick­ened, 5 to 6 min­utes. Pour through a fine mesh sieve and chill thor­oughly in fridge.

4 Pour into ice cream maker and pro­ceed as per man­u­fac­turer’s in­struc­tions. Trans­fer to a chilled con­tainer, cover and leave in freezer overnight.

5 Just be­fore serv­ing, com­bine re­main­ing ½ cup (125 mL) sugar, rum and raisins in a small pot; bring to a boil over medium heat. Re­duce liq­uid by half, about 5 min­utes. Whisk in but­ter and add a pinch of salt. Serve warm sauce over ice cream.

Serves 6

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