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Wednesday Food: Merry War-on-Christmas!

Just a short and sweet post from Wednesday Food today.  Two of my favorite desserts are suited to this time of year and I felt it necessary to link them to you.  Heidi Swanson’s Ginger Chip Cookies are outstanding and were beloved last week by the most skeptical of recipients.  They are made with whole wheat pastry flour and a minimal amount of butter and, when properly baked, result in a soft, fresh ginger interior and slightly crisp sugar crust.  Pair them with Jeni Britton’s Peppermint Ice Cream.  She has a method for the base which uses corn starch instead of egg, thereby removing the possibility of nasty scrambled custard.  A few substitutions make this an amazing vegan ice cream.

I used the recipe last night with candy canes and in lieu of an ice bath to cool the custard, just set the bowl on my snow-covered patio.  Definitely a silver lining to somewhat unfortunate weather.

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December 23, 2009 - Posted by | Wednesday Food

3 Comments

  1. Ice cream AND snow? So jealous! Ohhhh, can you make snow ice cream?

    Comment by Vanessa | December 23, 2009

  2. m, icecream! recently i can’t eat icecream without feeling some guilt like feeling, it seems to me all the delicious pre-made soft fatty consistency gets directly into my belly fat, just need to exercise to get a firmer abdomen maybe
    b/c i eat it usually before going to sleep, so didn’t buy it for at least three mo now to avoid the temptation

    Comment by read | December 23, 2009

  3. Shoot! I wish I had read this before Christmas because I would have totally made that peppermint ice cream. Mmm…sounds so good.

    Comment by Sarah | January 1, 2010


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