Celebrate St. Patrick's Day with a Beer Ice Cream Float

St. Patrick's Day. It's all about meat, 'taters, cabbage, and leprechauns. No wonder this Italian girl from New England has never gotten excited about it. Fortunately, it's also about beer, and that does get me excited.

I'm a late-comer to beer, but I love it; since I live in San Diego, that's a good thing. With a whopping 33 breweries producing craft beer, San Diego was recently crowned the top beer city in the country by Men’s Journal.

I just discovered an amazing seasonal beer called Pipeline Porter. It's brewed by Kona Brewing Company in Hawaii but distributed to only a handful of markets including San Diego. It may just be the perfect beer for a Beer Ice Cream Float.

Made with rich, freshly roasted 100% Hawaiin Kona coffee, Pipeline Porter is a smooth, dark, complex beer with a distinctive espresso flavor. It's delicious on its own, but it's downright decadent when paired with premium coffee ice cream for an authentic Beer Ice Cream Float. If you can't get Pipeline Porter, then substitute another porter or stout with chocolate or espresso notes. Then celebrate St. Patrick's Day, with or without the leprechauns.

Beer Ice Cream Float
Makes 1
Print recipe only here.

2-3 scoops premium coffee ice cream
1 bottle Pipeline Porter (for San Diegans) or other rich, dark, coffee flavored porter or stout

1. Fill a tall chilled glass with ice cream, and slowly pour beer over it. Enjoy!

You might also enjoy these recipes featuring beer from Food Blogga:
Dill and Beer Quick Bread
Chocolate Stout Pudding (for adults only!)
Roasted Sweet Potatoes with Maple Smoked Bacon and Beer (made with San Diego Arrogant Bastard Ale)


You might also enjoy these beer cocktails:
5 Beer Cocktails for St. Patrick's Day at YumSugar
Michelada (a beer cocktail) recipe at Serious Eats
Beer Margarita recipe from The Kitchn

Cardamom is Captivating: A Recipe for Banana Apple Cardamom Cake with Cardamom Icing

Few spices can excite your taste buds as powerfully as cardamom. Have you ever noticed how someone will take a bite of a cardamom-laced dessert, declare instant love, yet not be able to identify the spice?

That's because cardamom is enigmatic. Think about it: Is it spicy or sweet? Citric or floral? Does it taste like lemon? Cinnamon? Anise? Christmas? Yes. Cardamom embodies all of these flavors in one glorious spice, which is why baking with cardamom is so popular.

As this Banana Apple Cardamom Cake bakes, it will permeate your home with the sweet and spicy aromas of cardamom, nutmeg, ginger, and coconut. With mashed ripe bananas, butter, and coconut milk, this is an especially moist cake that is punctuated with bits of chewy raisins, crisp apples, and crunchy nuts. It makes a sweet start to the day when paired with a mug of hot coffee or a relaxing afternoon snack with a cup of tea or a glass of milk. It also has the added benefit of tasting even better the next day.

Banana Apple Cardamom Cake with Cardamom Icing
Makes 2 (9-inch) round cakes; serves 16-20
Print recipe only here.

2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 sticks (12 T) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons honey
2 teaspoons pure vanilla extract
3/4 cup canned unsweetened coconut milk
2 very ripe bananas, mashed (about 1 cup)
1 1/4 cups chopped fresh apple, peeled (such as Fuji, Rome Beauty, or Honey Crisp)
1/2 cup raisins (or chopped dates)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped walnuts or pecans

Icing and Garnish:
1 cup confectioners' sugar
1/2 teaspoon cardamom
several droplets of milk

1.  Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking two (9 X 2-inch) round cake pans.

2.  In a medium size bowl, whisk the flour, baking soda, salt, cardamom, cinnamon, nutmeg, and ground ginger.

3. In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs and beat well. Add the honey, vanilla, and coconut milk, and beat until batter is silky. Lower the speed, add the bananas, and beat briefly.

4. Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the apples, raisins, coconut, and nuts. Divide the batter evenly between the pans.

5. Bake for 40 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes before removing from pans.

6. Meanwhile, make the icing in a small bowl by whisking together confectioners' sugar and cardamom. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.

7. Invert cakes onto a rack, then turn right side up. Using a spoon, drizzle the icing over the top of the cakes, and spread it with a thin, metal spatula. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 tablespoon chopped pistachios. Allow to set for at least 15 minutes before slicing.

You might also enjoy these cake recipes from Food Blogga: 
Coconut Lemonquat Tea Cake
Upside-Down Clementine Cake
Pear and Cardamom Coffee Cake with Pecan Streusel
Italian Almond and Orange Torte with Blood Orange Compote
Spiced Sweet Potato, Cranberry, and Pecan Cake with Orange-Cinnamon Glaze

Here are more lovely cardamom cake recipes you might enjoy:
Cardamom Cakelets recipe at Kitchen Unplugged
Cardamom Vanilla Bundt Cake recipe at The Food Librarian
Walnut, Lemon, and Cardamom Cake recipe at Bon Vivant
Orange and Cardamom Upside-Down Cake recipe at David Lebovitz
Glazed Crumb Cake with Cardamom and Pecans recipe at Sass and Veracity

Oscar Night Food Ideas: Maple Walnut Popcorn (Recipe)

This Sunday night is the Oscars, the night when millions of Americans will tune in to see which actress is wearing the ugliest gown. Since this event will drag on for hours, you'll need lots of snack foods, like my Maple Walnut Popcorn.

This New England inspired popcorn is everything a snack food should be: sweet, salty, sticky, and crunchy. Since the Oscars are at least three hours long, you might want to make a double batch. You might also want to make a Blood Orange Vodkatini.


Maple Walnut Popcorn
Yields 10-12 cups
Print recipe only here.

3 tablespoons canola oil
1/2 cup popcorn kernels
1 cup coarsely chopped walnuts

1 cup pure maple syrup
2 tablespoons butter
1 1/4 teaspoons salt


1. Preheat oven to 325 degrees F.  Coat two large rimmed baking sheets with cooking spray.

2. Pour oil in a large saucepan over high heat and cover. After 1-2 minutes, toss a couple of kernels inside. Listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts.

3. In a small saucepan over medium heat, bring maple syrup, butter, and salt to a boil. Cook 1 minute. Lower to a simmer for 2 minutes. Pour syrup over popcorn and nuts, stirring to coat. Transfer popcorn mixture to prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters.

You might also enjoy these snack foods from Food Blogga:
Doughboys
Spicy Black Bean Dip
Buffalo Wings with Blue Cheese Dressing
Goat Cheese and Poblano Quesadillas with Pinapple-Mango-Habanero Salsa

You might also enjoy these popcorn recipes:
Peanut Butter Popcorn recipe at The Kitchn
Truffled Popcorn recipe at Alice Q. Foodie
Caramel Popcorn with Almonds and Pecans recipe at Lisa is Cooking
Popcorn with Brown Butter, Rosemary, and Lemon recipe at Andrea's Recipes

Get Ready for a Sexy New Cocktail: The Blood Orange Vodkatini

I'm not a big drinker, but I do love an occasional vodkatini, the Cosmopolitan being the prototype. A vodkatini is a cocktail made with vodka served "up" (without ice). It often includes vermouth, liquers, fruit juices, and fresh fruit.

Since it's peak blood orange season here in California, I was inspired to create my own cocktail, which I have named a "Blood Orange Vodkatini." The name "Blood Orange Vodkatini" may be more cosmopolitan than a Cosmopolitan.

Blood oranges are stunning. Peel back their orange and red speckled rind, and you'll discover a brilliant crimson flesh that is pleasingly sweet and tart. In this Blood Orange Vodkatini, the tangy blood orange juice is balanced by the sweeter Grand Marnier, creating a bright, smooth, and refreshing cocktail.

Blood Orange Vodkatini
Makes 1
Print recipe only here.

3 ounces vodka, preferably Ketle One
1 ounce Grand Marnier
1 1/2 ounces fresh blood orange juice

1. Add ingredients and ice to a cocktail shaker. Shake under your fingers feel frozen. Strain into a chilled martini glass.

You might also enjoy these blood orange recipes from Food Blogga:
Tilapia with Zesty Blood Orange and Mango Salsa
Wild Arugula and Blood Orange Salad with Prosciutto
Italian Almond and Orange Torte with Blood Orange Compote

For more about the history of blood oranges and four more recipes, check out "Blood Oranges: Change You Can Believe In," one of my NPR Kitchen Window pieces from last year.

You might also enjoy these blood orange cocktail recipes:
Blood Orange Margarita Cocktail recipe at Wasabimon!
Blood Orange Ginger Saketini recipe at Kahakai
Midnight Ride Cocktail recipe at White on Rice Couple

Say Good Morning to Glazed Meyer Lemon and Blueberry Cream Scones (Recipe)

Nothing says "Good Morning!" on a dreary winter day quite as cheerfully as freshly baked, still warm, Glazed Meyer Lemon and Blueberry Cream Scones.

Meyer lemons, prized for their sweet-tart flavor and deep yellow, thin rinds, add brightness to otherwise ho-hum cream scones. And just because it's winter time, doesn't mean you shouldn't enjoy blueberries. Unthawed frozen blueberries (or raspberries) work beautifully in baked goods, like these scones. Be careful though -- once you take a bite, you may get fooled into thinking summer is just around the corner.

Glazed Meyer Lemon and Blueberry Cream Scones
Makes 8 large or 10-12 small scones
Print recipe only here.

Note: If you can't find Meyer lemons, then substitute regular lemons. 

Scones:
3 cups all-purpose flour

1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glaze:
1/2 cup confectioner's sugar
1 teaspoon Meyer lemon zest (1/2 teaspoon if you'd like a less pronounced lemon flavor)
2 teaspoons Meyer lemon juice
a few drops of milk as needed 

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool.

Here are more baked goods recipes that will brighten your morning:
Kiwi and Coconut Muffins
Orange, Walnut, and Chocolate Chip Muffins
Apricot, Ginger, and White Chocolate Scones
Banana, Coconut, and Medjool Date Bread

You might also enjoy these scones:
Pistachio and Date Scones recipe at EatMakeRead
Carrot Walnut Scones recipe at Not Eating Out in New York
Maple Oatmeal Scones recipe at The Way The Cookie Crumbles
Peanut Butter Chocolate Chip Scones recipe at Mingling of Tastes