Chocolate 'Shell' Ice Cream Topping

If you have a small crowd, the amounts below will work. Since I was just testing this out, I reduced things to about 3 oz of chocolate, 2 T coconut oil and a pinch of salt. I used dark chocolate (well, a semi sweet), but milk or white would probably work too. White chocolate may not get that hard, and may not need quite as much coconut oil. I've also seen versions with add-ins (peanut butter, extracts, freeze dried berries, etc.). I just went basic here, but it could be fun to experiment. The secret to it hardening is because of the coconut oil -- kind of a misnomer since coconut 'oil' is a solid at room temperature (soft, but not a liquid).

Ingredients

12 oz chocolate, chopped

½ C coconut oil

¼ tsp salt 

Directions

Melt all the ingredients in a double boiler (or in the microwave) being careful not to cook the chocolate, stirring until smooth. Let rest at room temperature at least 15 minutes before spooning over ice cream.

You could also dip your ice cream into the chocolate shell mixture...

Quinoa Strawberry Salad with Basil & Citrus-Maple Vinaigrette

The basic idea for this salad comes from Eating Well magazine (April 2020). I didn't follow it exactly--what I threw together is listed below--but it's all the same thing, really. It's the citrus-maple vinaigrette that really tempted me. The fact that our local strawberries are available now, and my basil plant is growing gang-busters right now were definitely contributing factors...fresh, local summer flavors at their peak!

Ingredients

¼ C olive oil

2 T lemon juice

2 T maple syrup

pinch each salt & pepper

2½ C cooked quinoa

1 C chopped, fresh strawberries

½ C crumbled feta

3 T packed, chopped or torn fresh basil leaves

Directions

Cook the quinoa according to pkg directions (I used only water and a generous pinch of salt) and chill.

Whisk together first 4 ingredients for the vinagrette.

Pour vinagrette over strawberries, feta, and 2 T of the chopped basil in a bowl; gently stir into chilled quinoa. Garnish with remaining basil to serve.

This amount would serve 3-4 as a side. Put it over a bed of greens (including some more basil--yum!) and it could easily be stretched to feed more diners.

Cornmeal Waffles

I think regular Belgian waffles are great. But after making Strawberry Cornmeal layer cake recently, I was curious to try this recipe for Cornmeal Waffles (recipe from Brown Sugar Kitchen, published in Sunset magazine and other places online). It uses both yeast and a chemical leavener (baking soda); the waffles are nice a fluffy, but it does require chilling the batter overnight. I don't mind; but I'd like to experiment with a true/pure quick bread (chemical leavener only) recipe that uses cornmeal and wouldn't need to be made in advance...ideally without sacrificing texture. For now, here's Brown Sugar Kitchen's version:

Ingredients

1 tsp active dry yeast

½ C medium-grind cornmeal

1 C flour

¾ tsp salt

¾ tsp sugar

1 large egg + 1 egg white

 C whole milk

6 T melted, unsalted butter

¼ tsp baking soda

vegetable oil to brush the waffle iron

* I used salted butter this time, and reduced the added salt

Directions

Combine active dry yeast with 6 T very warm water (120°). Let stand until foamy (about 10 min).

Whisk cornmeal with flour, salt and sugar in a bowl.

In another bowl, whisk together egg, egg white and milk; then whisk in yeast mixture. Gradually whisk in butter until just combined. Chill batter overnight.

Heat oven to 250°; place a baking sheet in the oven -- with a wire rack on it, if you have one that's oven safe.

Heat waffle iron to hottest setting. Whisk baking soda into batter. Brush oil onto hot waffle iron; pour or scoop batter about 1 C at a time (depending on the size of your waffle iron) and cook until golden brown -- usually 5-8 minutes or until they stop steaming.

Transfer waffles to bakign sheets as they're done to keep them warm and crisp.

Brown Sugar Kitchen has a variety of toppings on their menu including Praline Bourbon Bacon Syrup and Rosé Strawberries with Vanilla Cream. I had some strawberry-blackberry compote and whipped cream to top mine this time around.

Strawberry-Rhubarb Compote

Ingredients

½ lb rhubarb

½ lb strawberries

3½ oz sugar

1½ tsp lemon juice

1 tsp vanilla

pinch salt

Directions

Chop both the rhubarb and strawberries into ½" pieces (separately).

Toss half of the sugar with the strawberries in a bowl; add lemon juice. Place berries in a strainer over a saucepan and let sit for ½ hour, stirring occasionally.

Return berries to bowl. Add rhubarb and remaining sugar to the strawberry juice in the saucepan. Bring to a boil; reduce ehat and cook, uncovered, stirring occasionally until fruit is softened (about 10 minutes). Add strawberries and cook an additional minute or two. Remove from heat.

If desired, mash fruit to desired consistency. Stir in vanilla and salt.

Serve on toast or muffins; stir into yogurt, spoon over pancakes, waffles, angel food cake, ice cream...

Strawberry Cornmeal Layer Cake

Eating Well just published this recipe (June 2021) for a cornmeal cake...layered with strawberries and yogurt whipped cream.

I've tried a few different corn-cake recipes in the past; still haven't found one I'm really in love with. This one tasted fine; it includes a bit of orange juice and zest (as have others), and I used an oragne-infused olive oil -- which wouldn't be necessary, but boost the flavor even a little more. Flavor is fine, but it's a very 'hearty' cake. Dense. Heavy. It is a cornMEAL cake, so I suppose that's to be expected.

I'm still looking for a lighter version, still big on corn-y flavor. I'll post one if I find or develop a good recipe! But this does get props for the zing that comes with the orange as well as the yogurt that's folded into the whipped cream layer, which was better than I thought it would be!