The Feathered Nest

The softer side of MaisonBisson

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches August 5, 2007

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.

So once again, my husband called on my assistance with a Friday Food Fiesta challenge. This week’s theme was cookies and biscuits. I scoured my pantry, but alas, like Old Mother Hubbard, my cupboards were practically bare. The one interesting thing I did have was a bag of Hershey’s white chocolate chips. So, between my meager rations and a quick trip to our town’s tiny market for butter, I cobbled together the ingredients needed to make the chocolate, white chocolate chip cookies on the Hershey wrapper. The only alteration I made to the recipe was to substitute my favorite Ghiradelli cocoa powder for the Hershey’s that they suggested.

However, at MaisonBisson we are not satisfied with mere cookies. When I called Casey to let him know I made the cookies he responded with those three little words: “ice cream sandwiches!” Sometimes that man can be an absolute genius! I e-mailed a list of ingredients for him to pick up on his way home and let my cookies cool.

When Casey came home he brought with him a gallon of Bryer’s Vanilla Bean ice cream, chocolate sprinkles, and mini chocolate chips. We stirred up the ice cream to soften it, placed a nice scoopful on a cookie, pressed another cookie on top, and rolled the edges in the sprinkles or the chips. We wrapped each sandwich in a square of aluminum foil and let them rest in the freezer. We ended up with about twenty sandwiches. Friends stopped by and helped us polish off some of them but the others remain in my freezer taunting me. They are really very delicious and very easy to make.

Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.Chocolate White Chocolate Chip Cookie and Vanilla Bean Ice Cream Sandwiches.

 

Surf ‘n Turf Salad May 20, 2007

Surf n Turf Salad

My computer geek husband, who I do adore, joined a Flickr photo group called Friday Food Fiesta. A new theme is announced every Friday, and everyone contributes a single photo that illustrates that theme. The first themes he contributed to were burgers and pizza, but when salads came up, he needed help. Luckily for him, I love making salads. So Casey, my husband, asked me to be his partner in crime and create a salad for him to photograph and submit.

Well, it was a gorgeous spring day to I decided we’d grill and make a little party out of it. I wanted to create an original salad and I decided it would be a surf and turf salad. I tossed a big bag of spring mix greens in a lime vinaigrette and l spread them out a large serving tray. Then I grilled up a bunch of jerk marinated beef and some pineapple slices. If you’ve never grilled pineapple you must try it! It gets a wonderful caramel crust. (Would also be fabulous with some vanilla ice cream!) I sliced the beef in thin strips and arranged it on the tray with the grilled pineapple. Then I added some mandarin oranges and large handfuls of lobster meat. I garnished the platter with the top of the pineapple and served the salad with the extra vinaigrette on the side.

The resulting salad was a visual and taste delight. We invited over some friends and had an impromptu party. I whipped up some cocktails with pureed frozen raspberries, dark rum, and seltzer. And we mellowed out in the back yard with some good cocktail tunes. (I recommend the Zumanity soundtrack by Cirque du Soleil and anything by Pink Martini.)