Pin It Crippen Creek Chronicles: July 2010

Thursday, July 15, 2010

Thanksgiving Preparations

Is it too early to start preparing for Thanksgiving? It's not if you are raising your own turkey. And that is what we started doing today. Eleven of them to be exact. We have never raised turkeys before so I only ordered six just to keep it manageable. They arrived in the mail and when we opened the box we were surprised to find eleven poults. I'm guessing that the hatchery expects a high mortality rate which gives credence to the stories I hear about turkeys being born trying to die.

If you are interested in ordering a pasture raised turkey this year, let us know and we will put you on the list but won't ask for a deposit at this time since we don't have a real sense of what the survival rate is. We'll keep you posted on their progress.

Have you ever raised a turkey? If so how about sharing your experience with the rest of us?

Sunday, July 11, 2010

Salted Butter Caramel Ice Cream

One day I was making an apple pie, and as one thing leads to another, I thought some ice cream would go nicely with this. While vanilla ice cream is certainly a classic pairing with apple pie, it just seemed a little boring. Then, I thought, since caramel goes well with apples, why not make some caramel sauce. But then it seemed like it was getting too involved so I decided to make a caramel ice cream. A little internet search turned up this gem from my latest favorite dessert author, David Lebovitz. I lack the ability to describe just how delicious this is. David is bold enough to claim that this recipe is better than the caramel ice cream at the famed Berthillon in Paris.
If you have an ice cream machine and get it out and try it for yourself. It's more involved than a simple vanilla ice cream but certainly worth the effort. Here is the recipe in David's own words. I see no reason to deviate from it.

If you like this, you will probably enjoy his books, The Perfect Scoop and Ready For Dessert.

For the caramel praline (mix-in)

½ cup (100 gr) sugar
¾ teaspoon sea salt, such as fleur de sel

For the ice cream custard

2 cups (500 ml) whole milk, divided
1½ cups (300 gr) sugar
4 tablespoons (60 gr) salted butter
scant ½ teaspoon sea salt
1 cups (250 ml) heavy cream
5 large egg yolks
¾ teaspoon vanilla extract

1. To make the caramel praline, spread the ½ cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.

2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)

Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.

3. Without hesitation, sprinkle in the ¾ teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.

5. Spread 1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.

6. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go.

The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.

7. Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).

8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.

9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.

10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch, or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a rolling pin.

11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the freezer until firm.

Note: As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which is what they're intended to do.

And since we are well into the ice cream season, be sure to check the latest posting from The Kitchenmage about no cook ice cream base. I have not tried it yet but it is high on my to-do list.

And what about you? Have you tried making your own ice cream? Do you have a favorite or unusual recipe to share?

Tuesday, July 6, 2010

Summer Stock

Summer seems to have finally arrived and so has our summer livestock.
Two weeks ago the Freedom Rangers arrived. Freedom Rangers are not a military rescue unit. They are the heritage breed broiler chickens that we free range on pasture and offer a sustainable and humane alternative to factory farmed chickens. They have been in the brooder for the last two weeks but they are feathering out nicely now and were introduced to pasture today.

Freedom Rangers

The new batch of pigs arrived a week later. That was a case of deja vu all over again as the first pig slipped under the hot wire and led us on a two and half hour chase. We finally gave Jessie, our German Shepherd a chance to help and she did a fine job of chasing the little porker right into my arms. The only problem was that when I grabbed him he started squealing like a stuck pig. Now this set Jessie off who kept trying to bite the pig while I'm trying to carry him over to the pig pen. I'll give Jessie the benefit of the doubt that she thought the pig was trying to hurt me and this was her attempt to protect me. After his second escape five minutes later I was seriously considering roast suckling pig for dinner. We finally got him settled with his siblings and now that he knows where his food and water is he seems content.

Escapes and chases notwithstanding, the pigs continue to be our favorite critter to raise. Probably the biggest challenge is keeping them cool on a hot day as they
have no sweat glands. Nothing like a little mud to keep a pig cool.

And sometimes those with sweat glands like to play in the mud.

The Freedom Rangers will be available by late August, the pigs will be ready by mid October and Crippen Creek Spa Mud is available year round. Call or email to place your order.