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Watermelon Bombe Two Ways - Beginner and Expert

partysugar — Fri, 23 May 2008 13:00:56 -0700

With its layers of colorful ice cream and pretty shape, a bombe is a stunning Summer dessert. Bombes are made by spreading softened ice cream into a mold, one flavor at a time. After the entire dessert is frozen solid, the bombe is unmolded, sliced, and served. A watermelon bombe is such a fun and popular style that I've found two recipes for you to check out. The first, more simple version involves sherbet and chocolate chips. The second, more sophisticated variation involves ice cream and chocolate wafers. Both make a visually cool dessert so get the recipes when you read more.

Beginner Watermelon Bombe
From Taste of Home magazine

Ingredients

About 1 pint lime sherbet
About 1 pint pineapple sherbet
About 1-1/2 pints raspberry sherbet
1/4 cup miniature semisweet chocolate chips

Directions

Line a 1-1/2-quart mixing bowl with plastic wrap.
Press slightly softened lime sherbet against the bottom and sides of bowl. Freeze, uncovered, until firm.
Spread pineapple sherbet evenly over lime sherbet layer. Freeze, uncovered, until firm. Lime and pineapple sherbet layers should be thin.
Pack raspberry sherbet in center of sherbet-lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
Just before serving, uncover bowl of molded sherbet. Place a serving plate on the bowl and invert.
Remove bowl and peel off plastic wrap. Cut the bombe into wedges; press a few chocolate chips into the raspberry section of each wedge to resemble watermelon seeds.

Serves 8.

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Expert Watermelon Bombe
From Martha Stewart

Ingredients

2 pints pistachio ice cream
1 pint vanilla ice cream, recipe below
1 quart watermelon sorbet, recipe below
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake, recipe below

Directions

Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.
Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.
Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.
Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.
To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

Serves 12.

Vanilla Ice Cream

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.

Makes 1 1/2 quarts.

Watermelon Sorbet

1 cup sugar
1 tablespoon white creme de menthe, or Campari (optional)
3 cups ripe watermelon flesh

Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat, and stir in creme de menthe, if using. Chill the syrup.
Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.
Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.

Makes 1 quart.

Vanilla Sponge Cake

For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty-five minutes. Use one layer for the bombe, and freeze the second layer for later use.

Unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt

Heat oven to 350 degrees.Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again. Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.
Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake, and wrap it in plastic wrap until ready to use.

Makes one 9-inch-square cake.

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Celebrate Mardi Gras With a Frozen Bananas Foster Bombe

YumSugar — Mon, 16 Feb 2009 16:00:56 -0800

Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration.

Since the dessert is frozen, make a day in advance to allow enough time to completely freeze. The final step of flambéing the banana topping will surely impress your guests.

Each bite is a delightful combination of crispy caramelized bananas, creamy chocolate mousse, and delicate banana-flavored ice cream. If you want to pull out all the stops with this fabulous flambé, read more.

Banana Foster Bombe With Chocolate Mousse
Adapted from Food Network

Ingredients

2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices
2 tablespoons dark rum
1/2 quart vanilla ice cream, softened
Quick Chocolate Mousse
4 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
Garnish
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 tablespoon rum

Directions

Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter.
Add the bananas and cook, stirring for 3 minutes.
Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form.
To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm.
When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially.
Place frozen banana bombe on a plate and top with cooled bananas. Enjoy.

Serves 6-8.

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Bananas Foster Bombe

YumSugar — Sun, 15 Feb 2009 21:22:51 -0800

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Noteworthy Nibbles - June 23-30, 2009

YumSugar — Tue, 23 Jun 2009 14:00:13 -0700

It's almost July, and the palatable parties just keep coming. If you're a wine enthusiast, head over to Pinot Days or the Telluride Wine Festival. Beer more your thing? Throw back some sake bombs at the Beer & Sake Festival, or hit up the Colorado Brewfest. Here in Fog City, the Best of the Bay looks to be one heck of a soirée. What happenings are you hitting up?

If you know of anything that's been left off the list, please go ahead and chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 23-30
Hampton, SC: Hampton County Watermelon Festival - June 23-28
Gettysburg, PA: Gettysburg Festival - June 23-28
Portsmouth, NH: Taste of the Nation Portsmouth - June 24
London, OH: London Strawberry Festival - June 24-27
San Francisco, CA: Pinot Days - June 24-28
Wisconsin Rapids, WI: Cranberry Blossom Festival - June 24-28
San Diego, CA: Beer & Sake Festival - June 25
Milwaukee, WI: The 2009 Big Taste - June 25
San Francisco, CA: Best of the Bay - June 25
Ft. Lauderdale, FL: Taste of the Nation South Florida - June 25

To see the rest, read more.

Cedar Rapids, IA: Cedar Rapids BBQ Roundup _ June 25-28
Telluride, CO: Telluride Wine Festival - June 25-28
Luling, TX: Luling Watermelon Thump - June 25-28
Cleveland, OH: Cleveland Wine Festival - June 26-27
Emerson, AR: Purple Hull Pea Festival - June 26-27
Chipley, FL: Panhandle Watermelon Festival - June 26-27
Tacoma, WA: Taste of Tacoma - June 26-28
Long Grove, IL: Long Grove Strawberry Festival - June 26-28
Burlington, VT: Green Mountain Chew Chew Food & Music Fest - June 26-28
Chicago, IL: Taste of Chicago - June 26-July 5
Honolulu, HI: Slow Food's Honolulu Fish Auction Tour - June 27
Washington DC: National Capital Barbecue Battle - June 27-28
Fort Collins, CO: Colorado Brewfest - June 27-28
Pennington, NJ: East Coast Food & Wine Festival - June 27-28
New York, NY: Summer Rosé Celebration With Ariane Duarte - June 29

Source

5 Beer Cocktails For St. Patrick's Day

partysugar — Thu, 12 Mar 2009 03:30:51 -0700

This St. Patrick's Day, instead of sipping regular old beer, get creative and use an Irish brew to make a beer cocktail. If the thought of an Irish car bomb or Broilermaker makes you shudder, have no fear; these libations are easier to drink than their shot-in-beer cousins. And there's something for everyone, whether you prefer a lighter lager or rich stout. Source

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 21 Feb 2009 09:30:15 -0800

Make the burger that took the title at last year's South Beach Burger Bash.
Get excited for the Oscars and this year's Governors Ball!
Share your thoughts on the first half of the Top Chef season finale and this week's eliminated cheftestant!
Celebrity chef and Chopping Block host Marco Pierre White talks Gordon Ramsay, Hell's Kitchen, and organic food.
Celebrate Mardi Gras this week with a delectable frozen bananas foster bombe.
Is it OK to refreeze meat after it's been thawed?
PartySugar plans an upscale Oscars viewing party that's also easy on the wallet.

Do You Know What's Cooking This Week?

YumSugar — Fri, 20 Feb 2009 14:30:28 -0800

After settling down from Valentine's Day, we geared up for our favorite awards show of the year: the Oscars! We also bit our nails over the first half of the Top Chef finale and rang in Mardi Gras with a muffuletta sandwich and a bananas foster bombe. Were you paying attention? Find out when you take our quiz!

Take the quiz

Is Ruby Tuesday Blowing Its Campaign Out of Proportion?

YumSugar — Thu, 31 Jul 2008 15:00:32 -0700

Restaurant chain Ruby Tuesday announced its plans to destroy one of its locations next Tuesday in an explosion that will be broadcast live on its website. The explosion signals a new era for the chain, something the company has been trying to do with its slogan, "It's a brand new Tuesday."

The bomb will go off on Aug. 5 at 3 p.m. EDT, at an undisclosed restaurant location which is the last remaining "old-style site." The overhaul includes a new "simple, fresh, American dining" menu and revamped décor. The makeover was the plan of David Oakley, who said:

They have redone everything . . . gotten rid of all the bicycles hanging from the recycles, the surfboards and old movie posters to point where there wasn't an inch of space.

With an oversaturated sit-down restaurant market and an increasingly poor economy, the casual dining industry has been reeling. This campaign comes on the heels of an announcement two days ago that Bennigan's would be closing almost 300 restaurants after more than 30 years. What do you think about the bombing? Will you watch?

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What's Cooking at Slashfood

partysugar — Thu, 09 Oct 2008 03:00:52 -0700

An Ohio congressman thought a bag of bacon was a bomb.
As the economy spirals downward, cookbook sales increase.
A giant cranberry bog has taken over Rockefeller Center.
Would you pay $200 for a cookbook?
Eight scrumptious sweet potato pie recipes.
Don't let them freeze: bring herbs indoors to survive Winter.
Wheeled grocery store baskets lighten your load and your wallet.

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Who Had The Hardest Commercial?

partysugar — Mon, 21 Jul 2008 07:45:57 -0700

Last night on the Next Food Network Star the final three had to make a promotional commercial for their show and create an over the top buffet for Las Vegas performers. Former NFNS winner, Guy Fieri, coached the contestants and acted as the guest judge.

While each finalist ran into certain obstacles (Lisa burned her pork, Aaron bombed his introduction, and Adam went smoking crazy), I felt like the promos were totally unfair. Lisa flew through a huge wine cellar and Adam learned a choreographed dance, but Aaron simply walked around a casino.

Did you watch? Whose commercial was the most difficult to shoot?

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