I Scream Sandwich

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I swear I may melt. It is that hot in Chicago, so this brand new cookbook I Scream Sandwich couldn’t have come at a better time!

I Scream Sandwich redefines the ice cream sandwich. It can easily be the star of a dinner party, a birthday party, a family picnic, or just a lazy summer afternoon. There is quite the variety of ice cream sandwich recipes to pick from. You can choose from the classic (chocolate cookie bars with vanilla ice cream) to the seasonal (blackberry buttermilk ice cream on crispy meringues) to the exotic (kaffir lime and lemongrass sorbet on five-spice cookies). If cookies are your forte, they also have recipe using brownies, cakes, bars, brioche, crusts, gelatos, and sorberts. As this lactose-intolerant ice cream lover was shocked to find, there are even some dairy free options in here. Seriously, there is pretty much a recipe for everyone in here!

If you are looking for a great dessert to end this summer, you have to get your hands on I Scream Sandwich!

Thanksgiving Desserts

Who says pie has to get all the attention at Thanksgiving?! Serve this fancy and decadent dessert this year and give your guests a holiday meal they will truly remember. Your guests (and kids!) never need to know how easy and good for you it actually is. It is also highly adaptable. Don’t have cardamom? Use vanilla. Have a cantaloupe in the fridge? Use that instead of honeydew. Agar agar can also be used in place of the gelatin making it vegan as well. This recipe serves 4.

CARDAMOM COCONUT PANNA COTTA
INGREDIENTS
1 14 ounce Can Coconut Milk
2 Teaspoons Unflavored Gelatin
2 Tablespoons Water
1/4 Cup Sugar
1/4 Teaspoon Cardamom

EQUIPMENT
Small Mixing Bowl
Small Saucepan
Stove Top
Measuring Cups and Spoons
4 Small Ramekins

NOTES
Coconut milk refers to the full fat Thai style, not the sweetened kind that goes in a Pina Colada. The only thing to take care with is the heat of the milk. It needs to be hot enough to melt the gelatin but a fully boiling hot liquid will cause it to loose its efficiency.

INSTRUCTIONS
1. Add water to small mixing bowl and sprinkle gelatin across the top. Set aside for gelatin to bloom.
2. Add coconut milk, sugar and cardamom to small saucepan.
3. Place coconut milk over medium high heat and bring almost to a boil, stirring constantly.
4. Remove coconut milk from heat. Spoon a small amount over the bloomed gelatin and stir until it begins to melt.
5. Add the gelatin back to the warm pan of coconut milk and stir until gelatin is fully melted and incorporated.
6. Pour coconut mixture into individual small bowls or ramekins. Refrigerate for at least 4 hours, preferably overnight.

HONEYDEW SOUP
INGREDIENTS
1 Honeydew Melon
2 Cups Ice
2 Tablespoons Sugar

EQUIPMENT
Chef’s Knife
Cutting Board
Blender

NOTES
Depending on the size of your blender, you may have to make this in two batches. Also, adjust the sugar according to the sweetness of the melon you use. Store any leftover soup in the freezer for a yummy sorbet or pour it into ice cube trays for a quick smoothie.

INSTRUCTIONS
1. Cut the melon in half and scoop out any seeds. Then, cut the melon into quarters and remove the skin. Finally, rough cut the melon into chunks.
2. Add the melon, ice, and sugar to the blender. Puree until smooth. Serve cold.

TO ASSEMBLE
1. Dip the panna cotta bowls into hot water long enough to loosen it. Run a knife carefully along the edge to help free it. Unmold into soup dishes.
2. Pour the honeydew soup around the base of the panna cotta.
3. Garnish with dried cranberries if desired.

Finally, just serve and enjoy!