Food Network Monthly Cookalong: Pierogi Truck Dreams (Part 4)

One last pierogi and I promise it is worth the wait! After all those savoury pierogi, I'm sure you will be craving something a little sweet. How about Apple Strudel in pierogi form? Yeah, that's what I thought too...SUPER YUM! It seems like a match made in heaven and while rolling out pierogi dough is tough and takes awhile, it doesn't compare to trying to roll out some strudel dough the size of your kitchen table. In this one, I used traditional flavours but stuffed them in the same pierogi dough I used for the rest (and yes, I mean the dough from the Potato Pierogi from Vegan Brunch) then fried them just like the others and served them dusted with powdered sugar and a drizzle of caramel sauce. What happened after I took the photo? Home made vanilla ice cream is what happened and I highly recommend adding it the warm strudel pierogi when you are serving. The heat from the strudel melts the ice cream just slightly and the caramel adds just a little more richness and sweetness. Is this dessert a low calorie, everyday treat? Heck no! But it is something you should treat yourself to sometime when you feel like a little decadence.

Apple Strudel Pierogi

Filling

4 small apples, peeled and diced small (I used Gala)

1 tbsp lemon juice

1/2 cup turbinado sugar

1/2 cup walnuts, chopped small

1 tsp cinnamon

scant 1/4 tsp nutmeg

1/8 tsp cloves

1/2 cup bread crumbs (I toasted some whole wheat sandwich bread and then used a spice grinder to make the crumbs)

zest of 1/2 an orange (preferably organic since you are eating the skin and don't forget to wash it!)

To Serve

Powdered Sugar to dust

Vanilla Ice Cream

Caramel Sauce

1. In a medium sized bowl combine all the filling ingredients. Let sit for about a half an hour to let all the flavours mingle.

2. Using your prepared dough circles, start filling each with about a tablespoon of the filling making sure to scrape up the side of the bowl and leave behind most of the liquid. I found it easier to hold the dough circle in my hand and kind of cup it when filling these as opposed to on the table in front of me. Place them on a baking sheet lined with floured wax paper and when you are finished, place them in the freezer for about two hours (more is fine) to make it easier to handle when you are cooking them.

3. To cook the pierogi, follow instructions from previous Cheeseburger Pierogi post (steps 4 and 5).

4. To serve, place a few pierogi in a bowl (or a basket like we did) and then sprinkle with powdered sugar. To go even further into Yummy-Town, serve with a scoop of vanilla ice cream and caramel sauce drizzle.

Makes enough to fill 21 pierogi

Food Network Monthly: If I had an ice cream truck part two

So I can honestly say that the Drumstick Sugar Cone Ice Cream was a serious hit around here! My in-laws happily finished off what we had restrained ourselves from eating and my father-in-law said it was the best one ever!

Coming up with that flavour got me thinking about what other flavours of ice cream I would have if I had an ice cream truck. I thought about interesting flavour combinations I have had over the years and the first one that popped up was a memory of a truffle from Vosges chocolatier that I absolutely adored pre-vegan. I even had them as the favour at our wedding! The truffle is called Naga and it is a combination of deep milk chocolate, coconut and sweet curry powder. I have made truffles before with semi-sweet and dark chocolate and they are a little too deep for this flavour combo but I know from making chocolate ice cream that the flavour becomes much milkier by adding non-dairy milk and silken tofu so I knew that was the way to recreate the flavours I had enjoyed before. The next stumbling block was that I had no idea what sweet curry powder meant. I googled and came up with a few companies that in fact sell a sweet curry blend but I wanted to eat that ice cream now and didn't have the patience to wait for something to arrive in the mail! I decided that I would make my own sweet curry blend. I thought through what spices would be tasty in this recipe and settled on a nice mix of cumin, coriander, ginger, garam masala, fenugreek, amchur powder (dried green mango) and anise. I also added in some candied coconut flakes spiked with the sweet curry powder for good measure. I have become quite addicted to the candied coconut so in the recipe I made lots and you can thank me later. If you eat a bit of it at a time it tastes almost like the coconut wheels in the liquorice allsorts which were always my favourites. I should also say the base of all my recipes is always inspired by Carla Kelly's vanilla ice cream recipe. She found the magic formula and I just keep running with it.

Sweet Curry Choco-Coconut Ice Cream

Ice Cream Base

1 1/2 cups So Delicious Vanilla Coconut Milk

6 oz silken tofu (not the boxed stuff, the refrigerated one in water)

3/4 cup icing sugar

3/4 cup granulated sugar

2/3 cup vegetable oil (I used grapeseed)

1 1/2 cups semi-sweet chocolate chips

1 tsp vanilla

1 tsp sweet curry powder (recipe follows)

Candied Coconut Flakes

1 cup granulated sugar

1/4 cup water

1 tsp sweet curry powder

1/2 tsp vanilla

1 1/2 cups unsweetened coconut flakes (the big shards of it)

Sweet Curry Powder

1 1/2 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1 tsp anise seeds

1/2 tsp fenugreek seeds 

1/2 tsp amchur powder

1. Start by making the sweet curry powder since you will need it to make the other two. Place all the spices in a spice grinder to grind the two seeds as well as mix the spices all together. Set aside and you will have extra leftover after making the ice cream.

2. Make the ice cream base: Place the chocolate chips in a microwave safe bowl and pour the vegetable oil on top. Microwave on high for one minute (checking after 30 seconds since it might be done, microwaves vary) until the oil is warm and the chips are melting. Stir this until it is well mixed. Combine all the ice cream base ingredients in a blender and blend until it is well emulsified and is thick almost like pudding. Chill and process in your ice cream maker according to the manufacturer's instructions.

3. While the ice cream is churning, prepare the candied coconut. First preheat the oven to 350F. Prepare a large rimmed sheet pan with a piece of parchment paper and set aside. Place the sugar, water, sweet curry powder and vanilla in a heavy bottomed sauce pan over medium-high heat. Stir with a wooden spoon or heat safe rubber spatula until the sugar has fully dissolved.  After about a minute or two the sugar will have dissolved and started to caramelize just slightly. Add in the coconut flakes and stir to coat them. Continue to cook while stirring for one more minute. Pour the coconut out (and any liquid left in the pot) onto the prepared sheet pan. Place in the oven for 5 minutes then stir/flip it and place back for 5 more minutes. You want it to be slightly browned. Once browned remove from the oven and let cool. It will crystallize and harden a bit as it cools and then you can break it up with your hands into smaller pieces. 

4. To finish the ice cream: Once your ice cream is finished churning, place in a freezer safe container and as you do sprinkle in pieces of the candied coconut. How much you add is up to you but you want to add enough that you will get a bit in each scoop (around 1/4-1/2 cup). Place in the freezer to let it really freeze and serve on a sugar cone once it has!

Food Network Monthly Cookalong: If I had an ice cream truck

If I had an ice cream truck, I would have the best ice cream you ever saw and everyone would want some! At least that's the dream right?! There would be sugar cones and sprinkles and Dandies and lots of sauces. Sundaes, banana splits and of course a cherry on top! Even one of those old school horns that plays little songs and a bell to ding so all the kids in the neighbourhood would know we were coming.

I asked Mac what he thought we would call it and he said "Ice Cream Truck". He's from the keep it simple school of thought. Can't go wrong though...it's straight to the point and no one would walk up and ask what we were selling. I was dreaming about it and came up with what would be my signature flavour. The one that would keep them coming back for more. I was even smart enough to keep track of what I was doing and wrote it down so I could share the recipe!

So here it is...Ice Cream Truck's signature flavour...Drumstick Sugar Cone!

Trying to take a picture of ice cream is no easy task! I have a even bigger amount of admiration for Hannah Kaminisky and her upcoming ice cream book now for sure.

Drumstick Sugar Cone Ice Cream

Sugar Cone Milk (totally inspired by Momofuku Milk Bar's Cereal Milk)

8 sugar cones

3 cups soy milk (I used Original which is sweetened)

2 tbsp coconut sugar

2 tbsp brown sugar

pinch of salt

Ice Cream Base

2 cups Sugar Cone Milk

8oz silken tofu (not the boxed stuff, just organic silken tofu that would be in the fridge at the health food store)

1/2 cup icing sugar

3/4 cup turbinado sugar

1/2 cup oil (I used grapeseed but you can use any light tasting vegetable oil you like, sunflower, safflower)

1 tbsp barley malt syrup

1/2 tsp custard powder (I use Go Bio brand)

1 tsp vanilla extract

1/8 tsp maple extract

Your favourite caramel sauce (I used a test recipe so I can't share but I know there are lots of good ones out there)

Chopped Peanuts

Chocolate Covered Sugar Cone Pieces (I painted melted chocolate on and inside two sugar cones, popped them in the freezer for 5 minutes, then used a butter knife and sheer will power to crack them into pieces)

1. Make the sugar cone milk: Break up 8 sugar cones into a large bowl, cover with 3 cups of soy milk and let stand for 10 minutes. After 10 minutes, pour the soymilk and cones into a strainer (with another bowl under it). Gently push the cones to release all the milk but don't push so hard that the cones start to smoosh through the strainer. Add the sugars and salt to the strained milk and put in a covered container. Put it in the fridge overnight to let the flavours meld. Also, I found after soaking and straining, I lost a cup of the soymilk just so you know that this recipe makes what you need for the ice cream base.

2. Make the ice cream base: The next day, place all the ice cream base ingredients into a blender and blend it on high for a minute or two. You want to get it all creamy and thick. Chill and then process in your ice cream maker according to manufacturer's instructions.

3. While the ice cream is churning, get all the add ins ready so you can stir them in right before you put the ice cream in the freezer. I stirred the peanuts and chocolate covered sugar cone pieces in the machine and put in ribbons of caramel sauce as I was putting it in the storage container. You don't want to stir it into the ice cream. Let the ice cream sit in the freezer for awhile (I know it will be hard to walk away) to let it set up. Serve on a sugar cone for extra sugar cone goodness!

Oh so yummy dessert

I'll admit it...we are dessert people. There I said it! Every night after supper we have something, just a little something sweet. Sometimes it's fruit but I won't lie, most of the time its not. Popsicles and Smooze (or push pops as Mac calls them) are a favourite of Mac's. Homemade vegan ice cream is also a favourite. This morning I made Baked Oatmeal Squares by Mama Pea for breakfast...how does this relate to dessert you might ask? Well, it uses half a block of silken tofu I answer to that. And what else do you do with half a block of silken tofu but make homemade vegan ice cream?? Exactly (even though I'm sure there are a million other uses for it)! So today I made some Brown Sugar Cinnamon Ice Cream and served it with Speculoos cookies and oh my gosh it was a match made in my mouth. Mac saw the ice cream, picked up a spoon and asked Daddy "Can you get me a bowl for this spoon?" for which he got a bowl and a big laugh which is a big win for him. Here's a picture just so you can dream about it tonight! And yes, it is rich and creamy and sweet and spicy...in short, it's delicious!

My First Vegan Banana Split

It has honestly been years since I have had a banana split, vegan or not. I remember when I was little seeing it at Dairy Queen and thinking how gigantic they were. Back a couple years ago I got pretty hooked on Banana Split Blizzards from DQ but those went out the window with dairy obviously.

Mac has recently been on a Backyardigans kick where it is literally the only thing he will watch on TV and in one episode they have banana splits and he's been wondering what all the fuss is about since. I should also add that thanks to The Backyardigans, the other day for lunch Mac asked for a vegetable quesadilla, so it's not all bad! Anyways, I decided to try and recreate the classic dessert but all vegan and a slight modification for my little chocolate hater.

Mac's banana split, he told me, would include strawberry, vanilla and blueberry ice cream so I had to figure that one out! I have been testing some ice creams for Carla Kelly lately for a new project of hers and the vanilla was just right for this. I then thought I could probably alter the vanilla to be the other two flavours and I was right...and it was so easy! I just made her basic vanilla and added fresh strawberries with a little lemon juice to one batch and some frozen blueberries and lemon juice to another. Perfection, Carla is a genius! For the rest of us I went with the classic strawberry, vanilla and chocolate. For the whip cream I used Healthy Top from Mimic Cream. That stuff is wonderful, only takes a little bit of planning and so easy to use. I always have at least one container on the shelf at all times, you know, in case of emergency whipped cream needs (those happen, right?). I made the fruit sauces myself and will put my "recipe" (I use the term very loosely) below.

Mac was pretty impressed with the whole thing and even though it was three tiny scoops of ice cream and half a small banana it seemed like an all you can eat ice cream buffet to him! He decided that he didn't need sauce or whipped cream or cherries, he just wanted the ice cream and banana. He even walked away before it was all finished saying "it's just too much". I know he's mine but things like that make me question it.  Good for him I say, to know when enough is enough. It seems like something he just came with. For the grown-ups, we went for a scaled down but all out banana split experience. Vanilla, strawberry and chocolate ice cream with pineapple, strawberry and chocolate sauce, topped with a little dollop of Healthy Top and a cherry of course!

It might not look that glamorous to us but I swear to Mac it was like Candy Land in a bowl! He freaked right out for this!

I will say that it was a fair bit of friggin' around to make all the ice creams and toppings but it was totally worth it since they were all so friggin' delicious! It is definitely a special occasion treat that requires a little planning but that's probably best. I don't agree with Michael Pollan all the time but that rule he came up with where you can eat whatever you want as long as you make it all from scratch and you then won't eat it everyday really does make a lot of sense and applies to this for sure! I earned this one!

Strawberry Sauce

2 cups sliced fresh strawberries (local if you can get them)

3/4 cup organic sugar (or not organic, it's up to you!)

1 tbsp lemon juice (fresh or bottled)

1 tbsp cornstarch mixed with a splash of cool water to get it liquid and no lumps

Put berries, sugar and lemon juice in a medium sized pot over medium heat. The sugar will start to dissolve and the juices will release from the berries after a minute or so, just keep stirring. Cook for 4-5 minutes, stirring occasionally, until the berries have softened a bit and it looks like a runny jam. Blend with an immersion blender (carefully since it is really hot and might splash) but leave some little chunks of strawberries in there. Add the cornstarch that has been mixed with water to the strawberry sauce to thicken if you want it a little more jam like, making sure to keep stirring while you add it in. Cook until thickened. Remove from heat and let cool before storing in the fridge.

Pineapple Sauce

1-14oz can of organic pineapple chunks

3/4 cup organic sugar

1 tbsp lime juice (fresh or bottled)

1 tsp pure vanilla extract

1 tbsp cornstarch mixed with a splash of cool water to get it liquid with no lumps

Cut the pineapple chunks into smaller pieces so they will cook down a bit faster, especially the harder core pieces. Place the pineapple and all the juice from the can in a medium size sauce pan over medium low heat with the sugar, lime juice and vanilla extract. Let it cook for 4-5 minutes, stirring occasionally until the pineapple is softened. Blend with an immersion blender (careful of it spitting, it's hot!) but not smooth, you want to have some texture in there. Add the cornstarch slurry while stirring so you don't get lumps and cook until thickened. Remove from heat and let cool before storing in the fridge.