My Granny Neal made a version of these Sticky Coconut Maple Bars every Christmas and I wrote a love letter to them and shared the recipe over at The Kitchn – Granny’s Christmas Bars! They’re really perfect for any occasion, but when I was a little kid they were a special treat reserved for Christmas morning. Enjoy!
One of the most interesting things about writing a book on gluten-free breads, was learning about what grains are gluten-free and which are not. Oats are considered by many to be on the fence. It would seem that it would be a hard, fast line, but there is actually some gray area when it comes to gluten-free ingredients. Oats are 100% gluten-free, BUT they can be contaminated during the processing. Many celiacs and people who are avoiding gluten for other health reasons often stay clear of oats because the equipment used to harvest and process the cereal is also used for wheat, barley and rye, all of which are full of gluten. So, it is important to buy oats that are labeled “gluten-free,” even though they don’t themselves contain any of the wheat protein that would make them dangerous to celiacs. (Best to check with your Dr. if you are unsure about what grains you can eat.)
These cookies happen to be gluten-free, but you’ll never know it. No one in my family is gluten intolerant, so anything I bake without wheat has to pass their discerning (read: critical) palate. My boys are very free with their opinions and my 13-year-old said “these are perfect! Soft on the inside and crunchy on the outside, just how I like them.” The flavor is all about the maple and oats.
Last week I did a post on the tricks to creating Sorbet and it got me thinking about ice cream. I always tend to make a big batch and then mash other ingredients into it. This way I can tailor the flavor to the dessert I am serving it with or the mood I am in. You have to start with a really great ice cream base, which for me means lusciously smooth, with a dense and silky texture. The flavor should be rich, but not too buttery (greasy) and I always start my “French custard” ice cream base with vanilla, there really isn’t a flavor that it doesn’t compliment.
When the first frozen dessert was created by the ancient Chinese, it was just a mixture of fruity syrups and snow, basically a sorbet. Not until the 18th century in England did you find the first ice cream made with milk, cream and eggs, no snow. Today homemade ice cream is still made this simple way. The secret to getting the perfect texture and flavor is not only the ingredients, but the technique of creating a custard and then freezing it. You want to cook the cream, yolks, sugar and vanilla until the eggs thicken slightly, known as creme anglaise (English cream), and then chill the mixture overnight in the refrigerator, about 6 to 12 hours. This last step is a bit of a mystery, but it works to create the best mouth feel. I have heard the overnight chill described as “maturing,” “ripening,” or “aging.” You get the picture, it gets better with age. I find when I do this extra step my ice cream is smooth and less ice crystals form. The way big manufacturers get past this step is to add gums, starches, or gelatin. I’d rather not, so I just wait.
Once you have the base, you can freeze it as vanilla ice cream or add other flavors. For this recipe I am adding roasted bananas, which I just used in a banana bread post I wrote for the Cooking Channel. Roasting the fruit not only concentrates the sugars, but it also expels some of the water in the bananas, which can cause the ice cream to be icy. I don’t stop there, I also mash in toasted maple-pecans, brandied cherries and chocolate ganache into the roasted banana ice cream, for a total of 4 flavors. What can I say, I like variety! Read More