Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Saturday
    Jul222017

    Cherry Cheesecake Ice Cream

    Yep, we were on Fox & Friends. Can you believe it? We made this very ice cream on set. It's from our book, A LA MODE, one-hundred-and-twenty desserts in sixty pairings. You can get it here. And you need it this summer. Trust us.

    This is a true ice cream. Not a frozen custard, not a gelato. Except it's cheesecake. Also, cherry.

    To hear the podcast about our making it, click here or check it out in the media player on the main recipe page of this site.

    Cherry Cheesecake Ice Cream

    Makes about 1 quart

    • 1 1/4 cups whole milk
    • 3/4 cup heavy cream
    • 2/3 cup granulated white sugar
    • 6 ounces regular cream cheese, softened to room temperature
    • 3 large egg yolks, at room temperature
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon finely grated lemon zest
    • 3/4 cup cherry jam or preserves

    1. Heat the milk and cream in a medium saucepan set over medium-low until steaming but not bubbling.

    2. Meanwhile, put the sugar, cream cheese, egg yolks, vanilla, and lemon zest in a food processor.

    3. Lock the lid onto the processor and turn it on. As it runs, pour the hot milk mixture through the feed tube. Continue processing until smooth.

    4. Scrape into a sealable container and store in the fridge overnight to chill down.

    5. Prepare an ice cream maker. Freeze the ice cream mixture in it, according to the manufacturer's instructions.

    6. When the ice cream is firm and almost ready, spoon the cherry jam or preserves into the machine so it swirls it around the ice cream for the last few turns. Serve at once or store in a sealed container in the freezer for up to 1 month (yeah, right).

    Here's a shot of the ice cream with its accompanying dessert in A LA MODE: almond bear claws. Seriously.

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