Summer Dishes: Meat Free Main and Very Berry Ice Cream Cake
Jun 25, 2014 in meat free main, very berry ice cream cake, foodie, summer, recipes, cooking, williams+sonoma, epicurious. Read the original on: VB \\ S t y l e Blog
It is hot out, but these refreshing Summer recipes should cool you down, or at least make your belly happy. I couldn’t wait until Foodie Friday to share these recipes found on Williams-Sonoma.com. However, wait until tomatoes are at their peak before making this light, summery dish, in which uncooked tomatoes are gently warmed by fresh pasta. Using top-notch olive oil and authentic Parmigiano-Reggiano cheese are also key to the dish’s success.
Enjoy and happy cooking,
Peace & Love,
VÂ
- Fresh Spaghetti with Heirloom Tomatoes and Basil
2Â lb. (1Â kg) ripe heirloom tomatoes, diced
2 Tbs. extra-virgin olive oil, plus more for drizzling
1 Tbs. sherry vinegar
1/8 tsp. red pepper flakes
2 Tbs. finely chopped shallot
1 small garlic clove, minced
Kosher salt and freshly ground pepper, to taste
1 batch Food-Processor Pasta Dough, rolled and cut into spaghetti or similar shape
1/4 cup (1/2 oz./15Â g) julienned basil leaves
Shaved Parmigiano-Reggiano cheese, for garnish
Bring a large pot of salted water to a boil.
In a large bowl, toss together the tomatoes, 2 Tbs. olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
Add the pasta to the water, stir gently and cook until al dente, 1Â 1/2 to 2 minutes. Drain.
Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Parmesan cheese. Serve immediately. Serves 4.
Williams-Sonoma Test Kitchen
This summer dessert is so impressive that no one will guess how easy it is to make—especially if you use pound cake purchased at your favorite bakery or grocer. If you prefer, however, you can make your own cake from scratch (Click here for Pound Cake Recipe).
Ingredients:
- 1Â 8-by-4-inch (20-by-10-cm) pound cake
- 1 pint (14 oz./440Â g) strawberry ice cream, softened
- 1 pint (14 oz./440Â g) strawberry or raspberry sorbet, softened
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 Tbs. confectioners’ sugar
- 1 tsp. vanilla extract
- 2 cups (8 oz./250Â g) mixed berries, such as raspberries,
 blueberries, blackberries and quartered strawberries
Directions:
Line the bottom and sides of an 8-by-4-inch (20-by-10-cm) loaf pan with plastic wrap or parchment paper, allowing it to overhang the edges by 2 inches (5Â cm).
Using a serrated knife and starting from the bottom of the cake, cut the pound cake horizontally into two layers, each 1Â 1/2 inches (4Â cm) thick. Set aside the extra layer for snacking or another use.
Scoop the ice cream and sorbet into a large, wide bowl, alternating scoops of the ice cream and the sorbet to make them easier to combine. Using a rubber spatula, gently fold and swirl the ice cream and sorbet together until they are mostly combined but some swirls are still visible.
To assemble the cake, spoon half of the swirled ice cream into the prepared loaf pan and, using an offset spatula, smooth it in an even layer. Top the ice cream with the bottom layer of pound cake. Spoon the remaining ice cream into the pan and spread it evenly over the cake layer. Top the ice cream with the second cake layer. Cover the pan with plastic wrap and freeze until firm, at least 4 hours and up to 2 days.
When ready to serve, remove the ice cream cake from the freezer and, using the overhanging plastic wrap to help remove the cake from the pan, invert the cake onto a serving platter. Remove the plastic wrap and let sit at room temperature for 5 to 10 minutes.
While the cake is resting, in a large bowl combine the cream, confectioners’ sugar and vanilla. Using a whisk, whip until stiff peaks form, 1 to 2 minutes. Using an offset spatula, spread the whipped cream over the top of cake, then scatter the berries on top of the whipped cream. Slice and serve immediately. Serves 10 to 12.
Williams-Sonoma Test Kitchen
Read the original on: VB \\ S t y l e Blog
VB \\ S t y l e Blog, Virginia Blair
Welcome to VB\\ a Style Blog. I am a Downtown Living, Westie owning, paper straw loving, foodie fanatic, art dealer. This blog covers ART, fashion, food, and more. Follow me on my artful journey traveling through life.
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