S'mores Ice Cream

The great thing about this dessert is that it combines two of summer's most favorite treats... ice cream sundaes and s'mores!  The other bonus is that because of the ingredients used in the ice cream, it has a slower melting factor than most ice creams, which in the heat of summer can be a great blessing.  Now, should you be is a rush and not have the time to make your own s'mores ice cream, you can substitute a mild chocolate or rocky road ice cream from Bryers or Dryers.  Hagan Daaz would be a bit too rich for this recipe.  THIS IS NOT A MAKE AND EAT ICE CREAM.  IT MUST BE FROZEN OVERNIGHT IN THE FREEZER BEFORE THE RIGHT CONSTANCY IS ACHIEVED... otherwise, you end up with more of a funky chocolate pudding.

S'mores Ice Cream Sundae 

1 recipe of S'mores Ice Cream (see below)

Cool whip

1 sheet graham crackers, crushed

1 bar Hershey's chocolate, cut into to double square pieces

To Make The S'mores Ice Cream

1/2 cup cocoa powder
1/3 cup granulated sugar
1/4 cup brown sugar, packed tight
1/8 teaspoon salt
2/3 cup whole milk
1 2/3 cup heavy cream
1 teaspoon vanilla extract
7 oz jar of Fluff (marshmellow cream)
3 sheets of graham crackers, crushed
2-3 oz of milk chocolate (Hershey's bar preferred), melted and kept at room temperature but still liquid

In a bowl mix together cocoa powder, sugar, brown sugar, and salt.  Using an electric hand mixer, whisk in the whole milk until all ingredients are dissolved.  Beat in the heavy cream and vanilla extract for approximately 2 minutes.  Refridgerate this portion until ready to use, up until overnight if necessary.

In your ice cream maker (I use a Cuisinart), assemble unit and turn it on.  Poor the above mixture into the unit while it is on.  Depending on the recommended time for a soft freeze on your unit, mix 20-40 minutes.  When you have about 5 minutes remaining, with the machine still running, add the Fluff one scoop at a time and the graham crackers.  Continue the mixing/freezing process in the machine and add the liquid chocolate to the bowl of the ice cream.  Closer to room temperature is best as if it hardens it will not mix in very well, so it needs to be more liquid viscosity.  Continue with the ice cream maker on 5-10 minutes then place in container for hard freeze overnight.  DO NOT CUT THE FREEZING STEP FOR A HARD FREEZE SHORT!

ASSEMBLE THE SUNDAE
Take one scoop of the ice cream in a small bowl.  Top with a dollop of Cool Whip (or fresh whipped cream) and sprinkle with crushed graham cracker crumbs.  Garnish with a "stick" of Hershey Chocolate Bar.  Enjoy!

The BVC Pimms Lemonade

Summer would never be summer without a glass of Pimms Lemonade in your hand.  Even if you have never heard of Pimms Lemonade, or for that matter Pimms No. 1, it is a historical drink from across the pond in England and is currently making a statement here in the USA.  The liquor we use in the drink is Pimms No. 1 and it has been around since the 1850s.  It was first concocted in an oyster bar in the City of London by a man named Pimm who wanted to give a little umph to gin by adding spices and herbs. He hoped his new drink would be seen as a digestif.  He served it in a small tankard glass (the old fashioned glass with the lid on them) which was known as a "No. 1 Cup," hence the name Pimms No. 1.  The drink has come a long way since used as a digestif in 1850s, and has now become a favorite ingredient in this cool and crisp cocktail that will help you enjoy those hot summer days.

The BVC Pimms Lemonade

Ingredients 

1 1/2 cups Pimms No. 1

2 (12 oz) cans lemon-lime soda (7up is our favorite to use with this drink)

1 red apple, sliced thin and/or diced

1 cup pineapple, diced in small cubes

1 cup strawberries, sliced thin

1 orange, sliced

1/2 lemon, sliced

1/2 lime, sliced

1 cup English cucumber, sliced thin 

Mint for garnish 

**Ingredient note:  For any of the fruit, you can use more or less than the recipe calls for all depending on your own taste.  Same goes for how you slice them.  We personally like to slice the apple two ways, a quarter diced into small cubes and the rest sliced into thin strips.  You can also have bigger slices of pineapple.  They key is to have fun with it.  

Also, if you have never had Pimms No. 1 before, I do recommend starting off with just 1 1/2 cups.  If you find that you enjoy the flavor than you can always add a 1/2 cup more.  Like I said, have fun with it! 

1.  In a pitcher, combine all fruit(apple, pineapple, strawberry) and citrus (orange, lemon, lime).  Add the Pimms No. 1.  Using a wooden spoon slightly muddle the fruit.  You don't want to necessarily smash the fruit and citrus, you just want to slightly release some of their flavors into the Pimms.  A good 2-3 jabs with the spoon should do it.  Add cucumber.  Up to this point you can make this up to an hour ahead of time and set in the fridge (covered) to chill and let all those flavors macerate.

2.  When ready to serve, pour the 2 cans of soda into the pitcher.

3.  Fill a Tom Collins glass halfway with ice.  Add 2 slices of cucumber to the glass and fill the rest with ice.  Fill each glass with Pimms Lemonad mix.  Garnish with a lemon wedge and a  sprig of mint.

Yields about 6 servings

* For those who just want to have one glass of Pimms Lemonade and not make a whole pitcher you can easily make individual sized portions.  

For a single glass of Pimms Lemonade:

2 oz Pimms No. 1

1 1/2 oz juice from an orange

1 oz juice from a lemon

1 oz juice from a lime

1-2 strawberries, sliced thin

6 pieces pineapple, diced small

2 slices of cucumber

2 thin slices of apple (optional)

lemon-lime soda to top

mint for garnish

1.  In a Tom Collins glass, muddle (and this time I mean really muddle) pineapple, strawberry, juice from orange, lemon, and lime.  Add Pimms No. 1 and muddle a couple times more.  Add cucumber and apple slices to glass.  Fill glass with ice.  Top the remainder of glass with lemon-lime soda.  Garnish with a slice of cucumber or a slice of lemon and a sprig of mint.

Old School English Muffin Pizzas...BVC Style

Growing up one of our favorite lunchtime meals were the English Muffin Pizza's our mom used to make.  Simple, easily done for one or many, and most ingredients were always in the kitchen.  For the basic "pizza sauce" she used a can of tomato sauce and mixed in some dried oregano and dried onion.  Now, when we are in a pinch we throw in a bit of dried Italian spices as well or you can use your favorite pizza sauce whether it be homemade or canned.  The great thing about these is anything goes!  Kids and adults alike will love them. "The Classic" is a good starting point.  Add your favorite toppings to this one to create your own favorite, whether that be pepperoni (pictured above top row on right), sausage, mushrooms, other grilled vegetables, etc.

NOTE:  For all the below recipes, use the baking procedure recommended.  Depending on your oven, or toaster oven, if the pizzas are warmed throughout you may want to briefly put them under the broiler to get a nice browned bubbly cheese crust on the pizzas.

Each recipe makes one whole English muffin.

 The Classic

One English muffin cut in half and lightly toasted
1/2 cup mozzarella cheese shredded
1/4 cup pizza sauce (see suggestions above)

Place the toasted English muffin on a baking sheet lined with aluminum foil.  Spread pizza sauce on each toast and top with mozzarella cheese.  Place in oven or toaster oven at 400 degrees and bake until cheese is browned and bubbly.   Serve warm.

   The Hawaiian Cowboy

1 English muffin cut in half and lightly toasted
1/4 cup Canadian bacon, julienned
1/4 cup pineapple, diced
1/4 cup bbq sauce (Sweet Baby Rays preferred, or your favorite)
1/2 cup mozzarella cheese

In a nonstick pan saute the ham.  As is starts to brown add the pinapple and saute 1-2 minutes longer.  Drain if too many juices released.

Place muffin on baking sheet and spread bbq sauce over each.  Top with mix of pineapple and bacon then top with cheese.  Bake at 400 degrees until cheese is bubbly and browned

The Philly

1 English muffin toasted
1/4 cup pizza sauce (see above suggestions)
1/4 cup shredded Cheddar cheese
1/2 small onion, sliced
1/2 red bell pepper, sliced
6 thin slices of deli Roast Beef

Saute the onion approximately 3 minutes until softened.  Add bell pepper and continue to saute until veggies are caramelized.  Set aside

In a pan over medium heat, spray with oil and quickly fry the slices of beef so they are nicely browned.  Remove immediately.

Place muffins on baking sheet and spread with pizza sauce.  Top each muffin with 3 slices of beef, then the pepper and onion mixture.  Add the cheese on top and bake at 400 degrees until cheese is bubbly and browned.

Grilled Watermelon Salad

For a fresh and tasty treat this summer, the grilled watermelon salad is wonderfully simple and refreshing and has the "wow" factor in that the grilled watermelon most people do not expect.  Kids love it as the grilling process brings out the sweetness in the watermelon but the melon maintains its crunchy thirst quenching qualities.  Instead of the fennel, if you have made any of our recipes using balsamic glazed onions and have leftovers from that, or just like a thinly sliced red onion on your salads, those options accompany nicely as well.  Or omit if onion and fennel are of no interest to your taste buds.

Grilled Watermelon Salad

*Note:  Buy the seedless watermelon.  The "baby" watermelon is best if available and in season in your area but any watermelon will do.

Per salad:

1 cup arugula

3 slices of watermelon*, cut into triagles 1 1/2 - 2 inches thick and approximately 2 inches long on each side

scant 1/4 cup crumbled goat cheese (or blue cheese if you prefer - for a more mild flavor use farmer's cheese)

2 Tablespoons shaved fennel, tossed in fresh squeezed orange juice (optional)

reduced balsamic vinegar

1 Tablespoon Extra Virgin Olive Oil, plus additional for grilling (or High-heat grill spray oil for grilling)

juice from 1/2 lemon

1 Tablespoon honey

salt and pepper.

Brush each slice of watermelon with honey.  Salt and pepper lightly. 

Heat grill pan over high heat and spray with high heat oil, or brush lightly with oil.  Place slices of watermelon on grill pan, reduce heat to medium-high, and cook 3-5 minutes until marks appear.  Turn at 45 degree angle to create hashmarks and grill an additional 2-3 minutes.  Flip to other side and repeat.

Meanwhile, combine one Tablespoon olive oil with juice from 1/2 lemon.  Toss with arrugula.

When the watermelon has finished grilling, transfer on top of arugula.  Sprinkle the shaved fennel (if using) and the cheese.  Drizzle with the reduced balsamic.  Salt** and pepper and serve immediately. 

**For the final salting, a pink rock salt or some interesting variety of salt makes a nice addition, especially if you are using a milder cheese.  If you are using a blue cheese or pungent goat, use a small granulated salt minimally as those cheeses tend to be saltier.

Pepper Cheese Popovers

When we were little and living outside of Chicago there was a restaurant that served the most amazing loaf of pepper cheese bread.  When we moved out to the west coast, as a surprise our dad would bring home a loaf of this pepper cheese bread when he would return from his business trips to Chicago.  We would wait somewhat patiently for him to arrive home and we would heat the bread in the oven and the aroma of pepper and cheese would envelope the house.  We would then devour the loaf.  As we grew older we decided to try to make our own pepper cheese bread and found that, even though we could replicate it, it was time consuming...although a labor of love.  We discovered that the popover would be a simple solution when we had a craving for pepper cheese bread but didn't have the time to go through the whole process of making a loaf.  Popovers, crisp on the outside yet slightly soft on the inside, served to be a useful courier for the flavors we were looking for.  Now, to choose a cheese for our popovers.  I find that Gruyere cheese is a nice compliment to the popover's flavors.  But if you want the true pepper cheese bread experience, use a combination of Provolone (which is a little stronger) and parmesan.


Pepper Cheese Popovers

Ingredients

1 1/2 cups milk

1 1/2 cups all-purpose flour

1/2 TBSP Kosher salt

1 1/2 tsp black pepper

1/2 tsp oregano

3 eggs

2 cups Gruyere cheese, grated  (you can also use provolone cheese with parmesan)

1.  Preheat oven to 400 degrees.  Place a 6 cup popover pan in the bottom third of an oven.  Place a foiled lined baking sheet on the rack underneath to catch any drips.

2.  In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges.

3.  Using an electric mixer or kitchen aid, whisk eggs until frothy, about 2 minutes, on medium to high speed.  Lower the speed until milk is ready. (When it's time to add milk whisk on medium speed)

4.  Sift flour and salt together in a small bowl or parchment paper.

5.  Slowly whisk in the hot milk into the eggs whisking constantly so the eggs don't cook.  (We suggest ladling the milk a little at a time)

6.  Gradually whisk in flour mixture until almost smooth.  Add black pepper and oregano.  You may need to scrape down the edges of the bowl at least once.

7.  Remove the popover pan from the oven and spray the cups with a nonstick vegetable spray.  Fill the prepared cups about 3/4 full with batter and sprinkle each with 1/4-1/2 cup cheese (for us the cheesier the better).  If you are using Provolone cheese, once you sprinkle the provolone sprinkle a little parmesan cheese on top of that.

8.  Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees.  Continue baking until the popovers are brown and puffed, about 30 minutes more.  This is important, do not open the oven after rotating the pan.  Popovers can be just as temperamental as soufflés so it is imperative you let the popovers do their work in popping over the tins, so keep that oven door closed!

9.  Once removed from the oven, invert the pan and remove the popovers.  Best when served immediately. 

Yields 6 popovers

Plank Chicken Rolls Done 2 Ways

This dish is so fun and so tasty because you can use the planks and have variety in preparation.  You can do the whole family the same way or easily split up the ingredients to "experiement".  Whether your preferred method is in the oven or on the grill, both cooking methods will give you fabulous and tasty results.  For ease during the weekday with kids running around and the husband rushing home, or during the winter when I dread going outside, I like the oven, but for a relaxing, more festive weekend dinner in the summer the grill is great.  Any style plank works well.  Use the flavor you like best or vary it and try different ones each time to see how the flavor changes.  Some, like hickory, are more smoky and flavorful while the black cherry I used is more sweet and mild.  You can even change the flavoring depending on the medium you soak the plank in, from apple juice, water, a combination, or diluting a non-flamable liquor such as a white or red wine with water.  Play and have fun with it!

Plank Chicken Rolls Done 2 Ways

 

METHOD 1 Ingredients:

2 chicken cutlets (thin sliced chicken breasts)

2 slices mozzarella cheese, Polly-O brand preferred, each slice cut 1/8 inch thick and ½-1inch wide

10 leaves baby spinach

6-8 leaves basil

olive oil

1 Tbsp Lawry’s Perfect Blend Seasoning and Rub for Chicken and Poultry or see mix below

METHOD 2 Ingredients:

2 chicken cutlets (thin sliced chicken breasts)

2 slices smoked mozzarella cheese, each slice cut 1/8 inch thick and ½-1inch wide

10 leaves baby spinach

6-8 leaves basil

2 thinly sliced pieces of prosciutto

olive oil

1 Tbsp Lawry’s Perfect Blend Seasoning and Rub for Chicken and Poultry or see mix below

Seaoning:

1 Tbsp fine ground sea salt,

1 Tbsp garlic powder,

½ Tbsp pepper

1 tsp paprika

1 tsp dried rosemary, ground

1 tsp dried thyme, ground

1 tsp celery seed, ground

1/8 tsp red pepper, ground

½ tsp sugar

Combine seasoning ingredients.  Pulse in mini cusinart or blender for easier process until fine ground.

Additional Items:

1 Cedar plank for 2 roll ups (each cutlet = 1 roll up) – in the photo depicted these were Black Cherry planks but a Hickory, Oak, Cedar or any food grade plank of your favorite variety will work well

Toothpicks

1 Gallon Apple Juice (optional) – soaks 2 planks

For Both Methods:

Soak planks in apple juice or water for minimum 1 hour prior to cooking.  The apple juice will cut the smoky flavor of the plank and make a more mellow and sweet aroma while imparting the flavor of the plank.  Try half juice half water if you prefer.

Preheat oven to 425 degrees.  If grilling, preheat grill to High heat.

Pound each cutlet so it is a bit thinner and wider than as is.

Method 1:

On each cutlet place one layer of spinach leaves, leaving edges clear.  Repeat with layer of basil.  Starting at the point you are going to begin your roll place one slice of cheese then roll over once, place another piece of cheese on seam of that roll, and continue process until cutlet is completely rolled up.  Secure top and tail ends of roll up with toothpicks.  Brush with olive oil and sprinkle with rub mixture.  Remove cedar plank from soaking, place on baking pan.  Put chicken on planks and place in oven.  Reduce heat to 400 degrees and bake for approximately 15-20 minutes.   

This can also be cooked on the grill.  Start grill on high heat and reduce to med-hi when plank and chicken rolls are placed on. 

Remove toothpicks, slice and serve warm.

Method 2:

On each cutlet place one layer of single slice of proccuitto.  Next layer spinach leaves, leaving edges clear.  Repeat with layer of basil.  Starting at the point you are going to begin your roll place one slice of smoked mozzarella cheese then roll over once, place another piece of cheese on seam of that roll, and continue process until cutlet is completely rolled up.  Secure top and tail ends of roll up with toothpicks.  Brush with olive oil and sprinkle with rub mixture.  Remove cedar plank from soaking, place on baking pan.  Put chicken on planks and place in oven.  Reduce heat to 400 degrees and bake for approximately 15-20 minutes.   

This can also be cooked on the grill.  Start grill on high heat and reduce to med-hi when plank and chicken rolls are placed on.  

Remove toothpicks, slice and serve warm.

Each Method Yields 2 Servings

Jalapeno Creamed Corn

A nice twist on a classic recipe, this pairs great with any bbq as a side dish.  The jalapeno adds more flavor, but you can always kick it up a bit by adding more of the raw jalapeno to top it off.  The depth of the dish also makes a great transition into fall with a simple steak dinner.  Add more or less jalapeno to your taste but you are sure not to go wrong!  For the most part this is not a spicy dish, but you can make it spicy if you want by adjusting the amount of jalapeno.

Jalapeno Creamed Corn

4 corn cobs

3 TBSP jalapeno juice (recipe below)

2 -3 jalapeno, stems and seeds removed, diced

2 TBSP butter

1/2 cup heavy cream

Remove corn from the cob.  Use a corn creamer to do so if you have one.  If not, my preferred method is to cut the corn from the cob, place in deep bowl and use a muddler to smash up the corn so the "juice" starts to come out but it still resembles corn.  

Put corn into medium saucepan and cook over medium heat, stirring, until the corn starts to thicken.  Add the butter and the heavy cream and reduce slightly until again thickened, stirring the whole time.  It will not take too long.

Add the jalapeno juice, salt and pepper.  Taste and adjust seasoning to your preference.  You may want more or less of the jalapeno juice depending on how spicy you like it and how hot the peppers are.  Garnish with diced jalapeno and serve warm. 

 

 

Jalapeno Juice

Remove stems and seeds from 4 jalapeno.  Place in small Cusinart and puree until liquid.  Reserve until ready to use.