black horchata ice cream

comments 14
Dessert / Ice cream / Sweets

Black Rice Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire BrigadeBlack Horchata Ice Cream - Lemon Fire Brigade

BLACK RICE HORCHATA ICE CREAM // makes 1-quart

1-1/2 cups black rice (aka heirloom forbidden rice)
4 cups whole milk
1/2 cup almonds, lightly crushed, most left whole
2 cinnamon sticks
2 cups mascarpone cheese
3/4 cup granulated cane sugar
1/4 teaspoon Kosher salt
3 large egg yolks
1 teaspoon vanilla bean paste or vanilla extract
1-3/4 teaspoons ground cinnamon

In a blender, pulse the milk and 1/4 cup of rice on medium-low just until the rice is lightly ground, about 8 seconds. Strain the milk from the ground rice into a bowl, discard the rice, and set aside. In a large saucepan, toast the remaining 1 1/4 cups of rice, almonds, and cinnamon sticks over medium heat for about 4 minutes until fragrant. Pour in all except 1 cup of the rice milk mixture to set aside. Bring to a boil, and let simmer on low until the milk has turned a deep purple hue, about 15-20 minutes.

Meanwhile, in a large saucepan, whisk together the mascarpone, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes. Turn off the heat and let cool slightly.

Add the remaining 1 cup of milk, egg yolks, vanilla, and cinnamon to the mascarpone-sugar mixture and whisk until incorporated. Strain the purple milk into the custard (there should be about 1-1/2 to 2 cups of milk remaining after straining the slightly cooked rice), turn the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. Strain the custard once more into a bowl to ensure it’s entirely smooth and free of clusters. Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.)

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 6 hours and up to 2 weeks.

crème fraîche ginger-almond bonbons

comments 4
Chocolate / Dessert / Ice cream / Sweet

Crème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire Brigadecreme fraiche ginger-almond bonbons - lemon fire brigade_-------0creme---------fraiche-ginger--almond-bonbons-lemon-fire-brigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire Brigade_creme--fraiche-ginger--almond-bonbons-lemon-fire-brigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire Brigade

Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a mixture of melted coconut oil and cocoa powder for a quick-coating, thin bonbon shell. Yuuumm! xo, sb.

Crème Fraîche Ginger-Almond Bonbons
Makes about 1-1/2 quarts of ice cream and 30+ bonbons

2 cups crème fraîche
1 cup granulated sugar
1/4 teaspoon kosher salt
2 1/4 cups whole milk
1/4 cup freshly squeezed lemon juice
3 egg yolks
3/4 cup crystallized or candied ginger, finely diced
3/4 cup sliced almonds
1 1/2 cups melted coconut oil
3/4 cup sweetened or unsweetened cocoa powder

In a large saucepan, whisk together the crème fraîche, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes.

Meanwhile, pour the milk and lemon juice into a large heatproof bowl, add the egg yolks and whisk until smooth. When the crème fraîche mixture is ready, gradually whisk it into the milk-egg mixture. Pour the combined mixtures into the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.) Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight.

Pour the custard into an 1-1/2 quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and stir in the chopped ginger and almonds until evenly distributed. Freeze for at least 6 hours and up to 2 weeks.

To make the bonbons, line a 15′-10’inch baking or casserole dish with an even layer of ice cubes and a double lined sheet of parchment paper, fit to lay flat over the ice. In a large bowl, whisk together the melted coconut oil and cocoa powder until smooth and set aside. With a .75 ounce ice cream baller (about 2 tablespoons), scoop the ice cream into round balls. Working over the coconut-cocoa sauce, stick a toothpick or skewer into the center of the ice cream ball and begin to dip it into the sauce until it’s evenly coated. If needed, use a spoon to help ladle more sauce against the ice cream to coat entirely. The cocoa will form a shell around the ice cream within seconds. Repeat steps with each scoop. Place the bonbons on the prepared parchment-ice bed and freeze for at least an hour or until ready to serve.

Crème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire BrigadeCrème Fraîche Ginger-Almond Bonbons - Lemon Fire Brigade

blueberry muffins

comments 4
Baked / Sweets

bluberry-muffins-Lemon-Fire-Brigadeblueberry muffins - lemon fire brigade

Blueberry Muffins
Makes 6 large muffins

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar, plus more sprinkling
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 375F. Line a large muffin tin with 6 paper cup liners. Whisk together the flour, baking powder, baking soda, and salt.

In a bowl, cream together the butter and sugar with an electric mixer until fluffy. Lightly beat in the eggs, add the milk, vanilla extract, and mix to incorporate.

Add the dry ingredients and stir gently to combine. Fold in the berries. Drop the batter into the cup liners and sprinkle the tops with a little extra sugar. Bake for 30-35 minutes until the tops are golden brown and feel firm to the touch. Let the muffins cool for 10 minutes and serve warm or at room temperature. They will keep for 2-3 days in an airtight container.

blueberry muffins - lemon fire brigade

Just a little muffin recipe for the archives and a tune that’s been in my head a bit. Saw this babe play last week and she was amazing. (slipped a few chocolate chips into one of those muffins above too!) :)

My thoughts and prayers right now go out to the families and communities affected worldwide by the recent earthquakes in Nepal. x

crème fraîche dirt worm ice cream

comments 2
Ice cream / Sweets

oreos--dirt-worm-ice-cream---lemon-fire-brigadecreme-fraiche-dirt-worm-ice-cream---lemon-fire-brigade

happy earth day! xo.

crushed-cookies-for-dirt-worm-ice-creamcookies-for-dirt-worm-ice-creamcreme-fraiche-dirt-worm-ice-cream-lemon-fire-brigade

Crème Fraîche Dirt Worm Ice Cream
Makes about 1-1/2 quarts

2 cups crème fraîche
1 cup granulated sugar
1/4 teaspoon kosher salt
2 1/4 cups whole milk
1/4 cup freshly squeezed lemon juice
3 egg yolks
16 chocolate cream filled chocolate cookies, finely crushed
12-14 (about 3/4 cup) gummy worms

In a large saucepan, whisk together the crème fraîche, sugar, and salt. Place over medium heat, bring to a simmer, and cook stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 to 7 minutes.

Meanwhile, pour the milk and lemon juice into a large heatproof bowl, add the egg yolks and whisk until smooth. When the crème fraîche mixture is ready, gradually whisk it into the milk-egg mixture. Pour the combined mixtures into the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon and registers 170-175ºF on an instant read thermometer. (You can speed the cooling process by nestling the bowl in an ice bath and stirring from time to time.) Cover with plastic wrap and refrigerate until well chilled, at least 6 hours or up to overnight.

Pour the custard into an 1-1/2 quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze for up to 2 weeks. To serve, sprinkle ice cream with crushed cookie crumbles and gummy worms.

creme-fraiche-dirt-worm-ice-cream---lemon-fire-brigade--

fontina cheese + chive biscuits with jam

comment 1
baking / breakfast

cheesy-chive-biscuits-with-jam-lemonfirebrigade-fontina-chive-biscuits-and-jam-lemon-fire-brigade_fontina-chive-biscuits-lemon-fire-brigadefontina-chive-biscuits-and-jam-lemonfirebrigade-_fontina-chive-biscuit-dough-fontina-chive-biscuit-dough-_fontina-chive-biscuits-with-raspberry-jam-lemon-fire-brigadefontina-chive-biscuit-dough-and-buttermilkfontina-chive-biscuit-dough fontina-chive-biscuits-lemon-fire-brigadefontina-chive-biscuit-slab_fontina-chive-biscuits-fontina-chive-biscuits-_fontina-chive-biscuits-lemon-fire-brigade--

Fontina Cheese + Chive Biscuits 
Makes about 12 biscuits

1 1/2 cups all-purpose flour
1 1/2 cups pastry flour
2 1/2 teaspoons baking powder
1 1/4 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1/4 cup finely minced chives
2 cups grated and loosely packed fontina cheese
3/4 to 1 cup grated and loosely packed yellow or white cheddar cheese
1 1/2 cups buttermilk
1 large egg
Flaky sea salt for sprinkling
Jam for serving

Preheat the oven to 425. Line a heavy bottomed baking sheet with parchment paper. In a large bowl whisk together the flours, baking powder, and salt.

Using your hands or a pastry cutter, mix the butter, chives, and cheeses into the flour until it barely comes together and looks crumbly. Slowly pour in the buttermilk, starting with 1 cup and fold together briefly until just combined. Add the remaining 1/2 cup buttermilk to parts of the dough that look the least wet and mix again for just a few seconds, being careful to not overwork it. The dough should be slightly sticky.

Transfer the dough onto a well floured surface and using your fingertips, flatten the dough out to a 2-inch thick rectangle and cut into squares or desired shape. Brush the tops with a beaten egg and sprinkle with flaky salt and place onto the sheet tray. Bake for about 20 minutes or until golden brown. If biscuits appear underdone on the inside, drop the oven temperature to 250 and continue baking just for a few more minutes. Serve warm with manner of jams, honey, fried eggs, and good butter.

_fontina-chive-biscuits-with-raspberry-jam-lemon-fire-brigade- _cheesy-chive-biscuits-with-jam-lemonfirebrigade-

New Zealand + Beetroot and peppercorn spiced cured salmon with crispy kumara hash, poached eggs, and sweet beet relish

comments 7
Uncategorized

citrus-beet-cured-salmon-beetroot-and-peppercorn-spiced-cured-salmon-with-crispy-kumara-hash-poached-eggs-and-sweet-beet-relish

In December I had a very special opportunity to visit New Zealand for the first time. We were there for two full weeks and stayed at friends homes and at various spots along the West Coast on the North Island and also a few days on the South Island in Queenstown and Wanaka.

beetroot+dill-and-peppercorn-spiced-cured-salmon--_beets-lemonfirebrigadebeetroot+peppercorn-spiced-cured-salmonbeets-lemon-fire-brigade-grated-beets-for-beet-and-peppercorn-spiced-cured-salmon

There were many cafes, restaurants, and even fresh-style yogurt shops where we had some very memorable meals. The food and lifestyle there felt so relaxed and laid-back and I loved that if you walked into any convenient food or coffee shop it would almost be guaranteed that you’d find a quiche or frittata thing set behind a glass case next to all the other amazing looking eats. Always a frittata! I love them. Also pretty rad to see the growing awareness of organics and focus on quality and originality in healthier ways throughout parts. It was chilly when we were there. And so windy! Halfway through the trip, I started ordering a soy chai latte at just about every coffee spot we hit up, on a kick. And oh man, those drinks! They are sooo good. I’m actually not a soy milk drinker, prefer almond or coconut but kept it easy and just went for it. Those cups were perfect with the weather during those days.

beetroot+peppercorn-spiced-cured-salmon--beetroot-and-peppercorn-spiced-cured-salmon-with-crispy-kumara-rosti-sweet-beet-relish-and-poached-eggsRuapuke-beach-lemon-fire-brigadebeetroot-cured-salmon--

There’s this inspiration I’ve been sitting on from our time there, though. The beaches, the sleepy surf towns we stayed in, the jams on the radio cruising through, our day at Oxbow in Wanaka, the rocky road, the people I met and friends we cooked with, the meals we shared. Our adventures and moments were so humbling to me. I made this a few weeks ago after it had been in the back of mind for a while. It’s a dish recreated from this cafe in Queenstown. Mount Cook beet-cured salmon with crispy purple sweet potato (kumara) hash, spinach, poached eggs, and sweet beet relish.

grated-purple-kumarabeetroot+dill-and-peppercorn-spiced-cured-salmon-beets-and-zest_beetroot-+-peppercorn-spiced-cured-salmon beetroot-+-dill-and-peppercorn-spiced-cured-salmon-with-crispy-kumara-rosti-and-poached-egg

Some pics off our phones from when we were in Wanaka/Queenstown/Auckland/Raglan and some beaches Muriwai/Ruapuke/Maori Bay

wanaka-new-zealandqueenstown-new-zealand-lemonfirebrigade Queenstown-New-Zealandeating-in-nz---lemon-fire-brigadenew-zealand-lemon-fire-brigadeRuapuke-beach-nz-lemon-fire-brigadebeetroot+dill-and-peppercorn-spiced-cured-salmon

I made a few changes to the original but still kept it super close to the way it was served that morning. Grated a purple sweet potato variety instead of a white or russet potato to make the hash. Used lots of citrus zest, some coriander and fennel seeds, and both red and chiogga beets in the beet cure. Also some honey and lots of black pepper and fresh dill for a spiced rub. The dish came together really well and the salmon stretched our meals out for a few days with snacks and other ways to have with eggs too. I wrapped some up in parchment to give to friends and had some solid feedback in a photo sent to me with a few slices over smashed avocado toast.

citrus-beet-cured-salmonbeets-lfbbeetroot+dill-honey-and-peppercorn-spiced-cured-salmonbeetroot+dill-and-peppercorn-spiced-cured-salmon-with-crispy-kumara-rosti-and-poached-egg

Beetroot and Peppercorn Spiced Cured Salmon with Crispy Kumara Hash, Poached Eggs, and Sweet Beet Relish Salmon serves 6-8 // Hash dish serves 4

Beetroot Cured Salmon
2  to 2 1/2 pounds side of skin-on wild salmon, scaled and filleted, pin bones removed, rinsed and patted dry
1 cup Kosher salt
1/2 cup light brown sugar
1/2 tablespoon freshly ground fennel seeds
1/2 tablespoon freshly ground coriander seeds
1/2 tablespoon freshly ground whole black peppercorns
Zest of 1 lemon, orange, and lime
2 cups packed and finely grated raw red beets, (from about 3 medium beets) – I used both red and candy striped Chiogga beets
1/4 cup fresh dill, coarsely chopped

Honey Glazed Peppercorn + Dill Spice Rub
2 tablespoons freshly ground whole black peppercorns
1 teaspoon red chili pepper flakes
1/4 cup fresh dill, coarsely chopped
2 tablespoons runny honey

Sweet Beet Relish
1 medium red beet, cut into 1/4 by 2-inch sticks
1/2 cup water
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon Kosher salt
1 tablespoon mustard seeds
1 pinch cinnamon 1 pinch ground cloves

Hash + Eggs
1 large sweet potato, coarsely grated – I used a purple variety
1 large egg
Kosher salt
Freshly ground black pepper
1 pinch smoked paprika (optional)
1 pinch ground cayenne pepper (optional)
1 cup baby spinach leaves
Squeeze of fresh lemon juice
Extra-virgin olive oil for drizzling and frying
4 large eggs for poaching

To Make the Salmon
Over a work surface, place the salmon skin side up and make a few small cuts evenly over the skin to reveal the flesh below. Turn the fish over onto a plastic wrap lined baking sheet large enough to lay the salmon skin side down. In a medium mixing bowl, mix to combine the grated beets, salt, sugar, spices, citrus zest, and dill. Spread the mixture over the salmon and firmly pack it onto the fish. Wrap the entire baking sheet in plastic wrap ensuring the fillet is covered tightly. Place another baking tray on top of the salmon. Weigh the tray down with few heavy items such as unopened canned foods or jarred pasta sauce. A brick wrapped in foil works great. Leave to refrigerate for 48-72 hours. *I cured mine for two days. Once cured, unwrap the fish and gently scrape off the beet mixture. Rinse the salmon under cold water and pat dry. In a small bowl, mix to combine the ground peppercorns, chili flakes, and dill. Using a pastry brush, brush the salmon lightly with honey until evenly coated. Scatter the spice mixture over the fish, pressing the dill and spices into place. Chill and wrap in parchment or plastic wrap until ready to serve.

To Make the Beet Relish
In a small saucepan, combine the beet sticks, water, vinegar, honey, salt, mustard seeds, and spices and cook over medium until the beets are tender and the sauce has reduced into a glaze coating the beets. Set aside and let cool.

To Make the Hash and Eggs + Assembly
Bring a medium saucepot of salted vinegared water to a boil. In a small mixing bowl, beat an egg, add the grated potato, and season with salt, pepper and spices. In a large skillet, add the olive oil over medium-low heat. Gather a loose 3/4 cup or handful of the grated sweet potato mixture and press into the shape of a flat patty, about 4-5 inches round. Place the patty in the pan and press down. Cook for 5 to 6 minutes per side, checking for doneness and crispiness. While the hash rounds are crisping and the water is up to a full boil, poach the eggs until the whites are set and wound into teardrop-like shapes, with the yolks still super soft. Using a slotted spoon, remove the eggs from the poaching liquid and set in a holding dish. Place the hash rounds on plates and garnish each with a few spinach leaves dressed in lemon juice and olive oil. Thinly slice and portion the salmon and arrange 4 to 5 pieces over each round. Spoon the beet relish within a few pockets along the slices. Top each with a poached egg, season with salt, freshly ground black pepper, and serve.