It is Sweet Corn season in Minnesota and this year it’s incredible. My friend’s family has an organic corn farm and he delivered dozens of ears to me, which I have made into corn chowder and this brilliant Sweet Corn Ice Cream. The taste of corn can be easily overpowered, so keep it simple. Nothing more than a bit of sugar, a touch of honey, lots of cream and a dash of vanilla.Read More
These are the orange creamsicle pops that I made on season 3 episode 8 of Zoë Bakes on Magnolia Network! In this episode I taste my way through the Minnesota State Fair with my friend and fellow cookbook author, Jessie Sheehan. Inspired by our visit, I make an angel food cake covered in a cherry studded whipped cream and these delightful and refreshing orange creamsicle pops.Read More
I made this chocolate icebox cake with homemade wafer cookies and caramel cream in the middle of summer for season 3 episode 6 of Zoë Bakes! It’s hilarious that it just so happens to be available for streaming today, in the middle of a Minnesota blizzard with dangerous wind chills and after 8 inches of snowfall! Nevertheless it’s a fabulous dessert that I know you’ll love in any weather.Read More
If you grow mint in your garden, you know it goes crazy. The little herb can take over any space, but if you give it room and let some grow, you also have a fresh and refreshing jolt for recipes. One of my favorite ways to use mint is in ice cream, because what’s more classic than a mint chocolate chip ice cream? It’s hard to beat on a hot day. This recipe is fast to put together and you don’t need an ice cream maker!Read More
It’s 90°F in the shade and I just can’t bring myself to fire up the oven today. So, the only reasonable thing to do is make a 4th of July Baked Alaska with homemade ice cream and top it with flaming meringue. If you don’t want to make your own ice cream, then just get your favorite store-bought brand and layer them up in a loaf pan. I used strawberry, coconut, and blueberry ice creams to create the red, white, and blue stripes. Okay, they’re pink, cream and purple, but the intention was right and I say close enough.Read More
There is nothing more satisfying than a perfectly ripe peach. When that happens, it is my job, as a pastry chef, not to screw it up. Nature is perfect, and often deserves to be left in its most pure form.
Having said that, I am a pastry chef and what fun would it be to serve a peach, unadorned, on a plate? So, I peeled the peach (which may be the sexiest dessert of all), removed the pit, stuffed it full of perfectly whipped cream with croquant (caramelized almonds) and set it on a bed of peach ice cream, to create my version of Peach Melba (Fresh Peaches with Ice Cream and Croquant).Read More