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garlic ice cream
• Garlic Ice Cream
• 2 cups heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 4 teaspoons Gourmet Garden™ Chunky Garlic Stir-in Paste
• 1 teaspoon McCormick® Pure Vanilla Extract
• Spicy Garlic Ice Cream Topping
• 1/2 cup honey
• 1 teaspoon Gourmet Garden™ Chunky Garlic Stir-in Paste
• 1/2 teaspoon McCormick® Crushed Red Pepper
• 1-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1-1/4 teaspoons baking soda
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1/4 cup canola oil
• 2 tablespoons peach whiskey or whiskey
• 1 cup chopped peeled fresh peaches
• 1/2 cup chopped pecans
• 1 cup confectioners' sugar
• 1 to 2 tablespoons 2% milk
• 1 tablespoon peach whiskey or whiskey
1. Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans.
2. Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted into center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set.
1. In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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9 whole graham crackers
1/4 c. light brown sugar
1/4 tsp. cinnamon
4 tbsp. unsalted butter
10 oz. fresh goat cheese
2 tsp. fresh lemon juice
1 1/2 c. heavy cream
c. plus 1/4 cup granulated sugar
Julienned zest from 2 navel oranges
1 tsp. Champagne vinegar
1/2 c. honey
1 c. cranberries
1. Lightly brush a 9-inch springform pan with vegetable oil. In a food processor, pulse the graham crackers, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pan and refrigerate until firm, 30 minutes.
2. In a bowl, beat the goat cheese with the lemon juice until creamy. Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.
3. In a saucepan of boiling water, simmer the orange zest over moderate heat for 10 minutes. Drain and return to the saucepan. Add the remaining 1/4 cup of granulated sugar and stir over low heat until the sugar is melted and the zest is glazed, about 2 minutes. Stir in the vinegar and transfer the candied zest to a small bowl.
4. Rinse and dry the saucepan. Add the honey and bring to a boil. Remove from the heat, stir in the cranberries and let cool.
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Jalapeno corn Cupcakes
1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup 2% milk
1/2 cup olive oil
1/2 teaspoon vanilla extract
3/4 cup frozen corn, thawed
2 tablespoons finely chopped seeded jalapeno pepper
1/4 cup panko bread crumbs
4 ounces cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
Sliced jalapeno peppers
- In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in corn and jalapeno.Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 24-28 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.Place bread crumbs on an ungreased
- baking sheet
- . Bake at 400° for 2-3 minutes or until toasted. Cool. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. Garnish with toasted bread crumbs and jalapeno slices. Store in the refrigerator.