Kaffir Lime and Ginger Ice Cream

My friend Liz tipped me off that our co-op had kaffir limes in stock.  This time last year I came across kaffir limes and attempted a sorbet. It was a complete flop. Too bitter to even eat. But this ice cream  was worth waiting for. This is one of the best ice creams I have made, so unique, so good. If you see these at your local store -- they're in season in California right now -- buy them and try this!

Kaffir Lime and Ginger Ice Cream
Adapted from David Lebovitz Ginger Ice Cream recipe in Perfect Scoop

Ingredients:

• 3 inch piece of ginger
• 1 cup whole milk
• 2 cups heavy cream
• 5 egg yolks
• 3/4 cup sugar
• Pinch of Salt
• Zest of three kaffir limes
• Juice of two kaffir limes, approximately 2 tablespoons
  

How To:

Bring two inches of water to a boil in a saucepan. Cut the ginger into thin slices, no need to peel. Drop the ginger into the boiling water and blanch for about two minutes.  Strain and remove ginger.

In a saucepan, heat 1/2 of the cream, milk, salt, sugar, and blanched ginger. Be sure not to boil. Once the sugar has dissolved and the mixutre is warm, remove from the heat and let steep for one hour.

Add the remaining cream, zest and juice to the saucepan.

In a medium sized bowl, whisk the egg yolks together. Begin to reheat the milk mixture and slowly add in the egg yolks. Over medium heat gently stir the mixture until it thickens. It will be done when the mixture evenly coats a spoon and holds a line when you run your finger along the backside.

Remove the ginger slices with a slotted spoon, and pour the mixture into a bowl. Let chill in the refrigerator for at least one hour.

Once chilled, pour into an ice cream maker and freeze according to its instructions. Remove ice cream and put into a freezer container and let set for an hour before serving.

Notes: The kaffir limes I used were very small, maybe an inch or so in diameter, adjust accordingly. Also, I skipped the crystalized ginger that David Lebovitz's recipe calls for. I wanted the lime to really come through and not have the ginger dominate. The ginger adds a perfect balance to the kaffir lime scent and flavor.

Chocolate Dipped Candied Orange Slices

I ate these every time I visited Bern, Switzerland last summer. There was a darling chocolate shop in the Old Town of Bern that had the most delectable chocolate dipped candied orange slices - among other treats. I have been meaning to try my hand at making these since I got back to the States. I finally got around to it. I did a little researching for recipes, and they all seemed to vary quite a bit in the sugar to water ratio. Rather than following any particular recipe, I decided to go with using a basic simple syrup -- equal portions water and sugar -- and it turned out great.

Ingredients:

• 1.5 cups water
• 1.5 cups sugar
• 2 oranges
• 1 cup semi-sweet chocolate chips

How to:

1. Using a very sharp knife, slice the oranges into wedges about a quarter inch thick. I was able to cut 16 slices per orange, but this will depend on the size of the oranges you're using.
2. In a large skillet (at least 12 inch) bring sugar and water to a boil.
3. Place the orange slices into the skillet. Reduce the heat to a simmer. Let the orange slices simmer for about 30 minutes, until the pith becomes translucent. Flip the oranges once or twice and occasionally press the oranges down into the syrup.
4. Remove the orange slices from the syrup and cool on parchment paper.
5. When the orange slices are cool, melt the chocolate in a double boiler. Dip half of the candied orange into the chocolate and let set on a sheet of parchment paper.
   
6. The orange slices are ready too eat once the chocolate is cool and hard -- you can store the orange slices in the refrigerator.

Notes: Don't forget to save the syrup from the skillet! It's great over pancakes, ice cream or in other baked goods. I am trying to think of what to use mine in. Also, the bigger the skillet the better - you do not want to over crowd the pan. I was barely able to get 2 full oranges in a 12 inch skillet.

Lemon Poached Cod with Olives

This dish couldn't be any easier. It takes less than 5 minutes and it's ready in 20. Quick and tasty!

Ingredients:

• 3 6oz cod fillets
• Dry white wine
• Lemon zest from 2 lemons
• Apx. 1/2 cup of pitted mixed olives
• 1 tablespoon olive oil
  
• Salt and pepper to taste
• Red pepper flakes (optional)
  

How to:

1. Preheat the oven to 400 degrees F.
2. Place the cod fillets in a small baking dish
3. Add enough white wine to the baking dish in order to cover half of the fish (apx. 1 cup)
4. Sprinkle the lemon zest and olives around the fish
5. Drizzle the olive oil on top of the fish fillets
6. Salt and pepper to taste, and add the red pepper flakes if using
7. Bake for 20 minutes - the fish should be opaque and flaky.

Note: I served the fish on top of cooked pearled barley. I cooked one cup of barley in 2 cups of water and added the juice from one of the zested lemons, some chopped parsley, and olive oil and salt to taste. I think if I make this dish again, I will add the juice of the lemon to the wine.