Sunday, January 5, 2014

Dinner and Dessert!

Here is a nice family meal that will bring everyone together around the table. This twist off the traditional spaghetti uses notomato sauce to give the family favorite a nice change. You will definitely want to save room for dessert, so go easy on the delicious pasta. I have been busy experimenting with my new ice cream machine, and had fun creating this butter pecan ice cream. It was a big hit! It's a bit of a lengthy process, but the results are definitely worth it.

Spaghetti and Meatballs with Notomato Sauce (8)
 

Spaghetti and Meatballs with Notomato Sauce
serves 6
1 batch of notomato sauce
1- 12 ounce box of dry spaghetti noodles
1 ½ pounds of ground turkey
¾ cup Italian breadcrumbs
4 tablespoons Italian seasonings
2 eggs

Preheat your oven to 375 degrees. Mix together the ground turkey, 2 tablespoons of seasoning, the breadcrumbs, and the eggs. Form the mixture into 24 small balls, and line them up on a baking stone. Bake for 20-25 minutes, or until the center of the meatballs are fully cooked. Meanwhile, bring a large pot of water to a boil and cook the pasta for a minute less than instructed on the box. Drain the pasta. In a separate pot, heat the notomato sauce over medium heat until it begins to bubble. Stir the remaining 2 tablespoons of seasoning into the sauce. Add the pasta and meatballs. Cook for about a minute, and then serve.

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Butter Pecan Ice Cream
makes 1 quart
2 cups heavy whipping cream
1 cup milk
¼ cup brown sugar
2/3 cup granulated sugar
4 egg yolks
¼ tsp salt
6 tbsp unsalted butter
1 cup pecans

Preheat your oven to 325 degrees. Scatter the pecans on a baking sheet and cook for about 10 minutes, or until lightly toasted and fragrant. Set the nuts aside to cool.

Meanwhile, mix together the cream, milk, and sugars in a small pot over medium heat. Stir until the sugar has dissolved and the mixture is hot. In a saucepan, melt the butter. Cook, stirring occasionally, until browned. In a small bowl, whisk together the egg yolks and salt. Pour the browned butter and 1 cup of the cream mixture into the eggs and stir this up. Pour the egg mixture into the pot with the remaining cream mixture. Cook over low heat until the mixture reaches 170 degrees and sticks to the back of your spoon. Stir often. Be careful not to allow it to boil, or the eggs will over cook. Strain he custard through a fine meshed sieve to remove any chunks. Pour this into a sealed container and refrigerate for at least 6 hours.

Once cooled, chop up the pecans into rough pieces. Using an ice cream maker (mine is from Cuisinart), pour the cooled cream and egg mixture into the frozen ice cream maker’s attachment bowl. Let the machine run for 20 minutes. Add in the pecans and let the machine run for about 60 seconds until the pecans are mixed into the ice cream.

Serve immediately for soft serve, or pour into a sealed container and freeze for 2 hours for normal ice cream. You may need to let it thaw on the counter for 10 minutes before scooping out and serving.

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