Cinnamon Toast Crunch™ Ice Cream with Peaches

SERVES 6-8 • It’s a sweet taste of summer in a bowl: warm, fresh peaches and velvety ice cream with just the right hint of cinnamon.

INGREDIENTS

ICE CREAM

• 1 ¼ cup whole milk
• 3 cup Cinnamon Toast Crunch™
• Pinch of salt
• ½ cup sugar
• 5 large egg yolks
• 2 cup heavy cream
• 2 Tbsp. vanilla
• 3 Tbsp. butter
• 2 Tbsp. brown sugar
• 1 tsp. cinnamon

PEACHES

• Fresh peaches, halved and pitted
• Maple syrup (for brushing)
• Butter (for grilling)
• Pecans, chopped

DIRECTIONS

ICE CREAM

1. Start by pouring the milk in a bowl and putting ½ cup of the cereal in it. (You really only need one cup of milk, but some of the milk is going to get absorbed into the cereal, so it’s best to use 1 ¼ cups.)
2. Let the cereal sit in the fridge for as long as you can. Six to eight hours is ideal. When you take it out of the fridge, it will be all soggy-like.
3. Strain the milk from the cereal, making sure you have a cup of milk
   (if you need more, just pour more plain milk). Put milk in a medium saucepan. Heat the milk with the salt and sugar in the saucepan. Bring mixture to a simmer and then remove from heat.
4. Whisk egg yolks in a separate bowl. Pour half of the hot milk mixture into the egg yolks, whisking constantly. Then pour that back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
5. Pour the cream into a separate bowl placed in an ice bath. Now, strain the warm milk mixture into the bowl of cream. Add in vanilla. Stir over the ice until cool. Then put the bowl into the fridge for at least 8 hours or overnight.
6. In the meantime, prepare the cereal, so it’s nice and crunchy when you add it into the ice cream. First, put the two cups of cereal in a bag and crush it just a little bit. Heat the butter and brown sugar in a bowl in the microwave until it’s melted. Whisk it together and pour it over the cereal.
7. Spread the cereal over a parchment-lined cookie sheet, so it’s in a nice even layer and bake it in the oven for about 10 minutes at 350oF, until it’s nice and caramelized. Let it cool and then break it into little pieces.
8. Process your ice cream according to your ice cream maker’s instructions. Add 1 teaspoon of cinnamon while the ice cream is processing.
9. When the ice cream is almost done, mix in the Cinnamon Toast. Then store the ice cream in a separate container and let freeze for another few hours, or overnight.

from We are not Martha

PEACHES

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn.

Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

SERVE

Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans and extra Cinnamon Toast Crunch™.

Chocolate and stout…that’s what love is about!

Creamy Centers

Truffle Filling

Coating

Directions:

Creamy Centers

Truffle Filling

Add the beer to a pot over high heat. Reduce by half (about 3/4 cup remaining), stirring frequently. Remove from heat, and add the chocolate. Stir until smooth and melted.

Allow to cool to room temperature. Cover and refrigerate until set, about 2 hours.

Use a melon baller to scoop out a small amount of chocolate. Remove centers from freezer. Sandwich one dollop in the middle of the truffle mixture and roll into a ball with your hands. Chill for 20 minutes to an hour.

Coating

Heat chocolate in double boiler, on low. Stir until the chocolate is just melted. Remove from heat. Roll each truffle ball in melted chocolate until coated.

Place on parchment paper, sprinkle with desired topping. Chill until ready to serve.

Topping Ideas

Mulled Wine & Bacon Jam

INGREDIENTS:

MULLED WINE

• 4 cups apple cider
• 1 orange (juice and zest)
• 1/4 cup honey
• 4 whole cloves
• 2 cinnamon sticks
• 3 star anise
• 1 bottle of red wine

BACON JAM

• 1 lb. bacon, chopped in 1-inch squares
• 2 large shallots, finely diced
• 3 cloves garlic, finely diced
• 1/4 cup brown sugar
• 3/4 cup strongly brewed coffee
• 1/2 cup apple cider vinegar
• 3 Tbsp. real maple syrup
• 1/2 tsp. red pepper flakes
• 2 Tbsp. water

DIRECTIONS:

MULLED WINE

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes.

Pour into mugs, add an orange peel to each and serve.

BACON JAM

In a heated skillet, cook bacon until crisp, remove bacon from pan and reserve the grease.

Sauté the garlic and shallots in the bacon grease until soft. Add brown sugar, coffee, vinegar and syrup to the shallots and garlic and simmer 5 minutes.

Add bacon, pepper flakes and water and stir gently.

Simmer on low for about 35 minutes stirring often until the liquid is evaporated and the mixture is syrupy.

Place the entire mixture in a food processor and pulse a few times until it reaches the consistency of chunky jam.

Serve at room temperature. Makes approximately two cups.

Peruvian Idaho® Potato Soup

MAKES 8 CUPS • The hearty comfort of a classic potato soup with a twist of Peruvian spice. Serve with warm, crusty bread for a delicious fall dinner.

INGREDIENTS

• 11/2 pounds assorted Idaho® fingerling potatoes (red and yellow)
• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, cut into 1/2-inch pieces
• 4 large cloves garlic, coarsely chopped
• 1 small red bell pepper, stem and ribs discarded, cut into 1/2-inch pieces
• 1 tsp. cumin seeds, ground
• 1 tsp. ground annatto seeds
• 1 tsp. coarse sea or kosher salt
• 1 tsp. coarsely cracked black peppercorns
• 1/2 tsp. cayenne pepper
• 4 oz. cream cheese, diced
• 2 cups whole milk

GARNISH

• Queso cheese
• Avocado, sliced
• Scallions, diced
• Fresh cilantro

DIRECTIONS

Wash potatoes well under cold running water. Cut in half and submerge in a bowl of water to prevent discoloration.

Heat oil in a Dutch oven or large saucepan over medium-high heat. Once oil appears to shimmer, add onion, garlic and bell pepper. Stir-fry until onion is light brown around the edges and garlic and pepper have softened, 5 to 7 minutes. Remove pan from heat.

Stir in cumin, annatto, salt, peppercorns and cayenne. Cook only about 15 seconds.

Drain potatoes, add them to the pan along with the cream cheese and milk. Return pan to medium-high heat. As milk comes to a boil, the cream cheese will start to melt. Lower the heat to medium-low, cover the pot, and simmer, stirring occasionally, until the potatoes are tender when pierced with a fork or knife, about 15 minutes.

Transfer soup in batches to a blender jar and puree until smooth, creamy and a beautiful shade of yellow, scraping the inside of the jar as needed. You can also purée it in the pan with an immersion blender.

Serve the soup warm in individual bowls, topping it with queso, avocado, scallions and cilantro.

Recipe by Idaho Potato Commission

Ricotta with Honey Roasted Tomatoes Bruschetta

Cinnamon Toast Crunch® Ice Cream with Peaches

SERVES 6-8 • It’s a sweet taste of summer in a bowl: warm, fresh peaches and velvety ice cream with just the right hint of cinnamon.

INGREDIENTS

ICE CREAM

• 1 ¼ cup whole milk
• 3 cup Cinnamon Toast Crunch^®
• Pinch of salt
• ½ cup sugar
• 5 large egg yolks
• 2 cup heavy cream
• 2 Tbsp. vanilla
• 3 Tbsp. butter
• 2 Tbsp. brown sugar
• 1 tsp. cinnamon

PEACHES

• Fresh peaches, halved and pitted
• Maple syrup (for brushing)
• Butter (for grilling)
• Pecans, chopped

DIRECTIONS

ICE CREAM

1. Start by pouring the milk in a bowl and putting ½ cup of the cereal in it. (You really only need one cup of milk, but some of the milk is going to get absorbed into the cereal, so it’s best to use 1 ¼ cups.)
2. Let the cereal sit in the fridge for as long as you can. Six to eight hours is ideal. When you take it out of the fridge, it will be all soggy-like.
3. Strain the milk from the cereal, making sure you have a cup of milk
   (if you need more, just pour more plain milk). Put milk in a medium saucepan. Heat the milk with the salt and sugar in the saucepan. Bring mixture to a simmer and then remove from heat.
4. Whisk egg yolks in a separate bowl. Pour half of the hot milk mixture into the egg yolks, whisking constantly. Then pour that back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
5. Pour the cream into a separate bowl placed in an ice bath. Now, strain the warm milk mixture into the bowl of cream. Add in vanilla. Stir over the ice until cool. Then put the bowl into the fridge for at least 8 hours or overnight.
6. In the meantime, prepare the cereal, so it’s nice and crunchy when you add it into the ice cream. First, put the two cups of cereal in a bag and crush it just a little bit. Heat the butter and brown sugar in a bowl in the microwave until it’s melted. Whisk it together and pour it over the cereal.
7. Spread the cereal over a parchment-lined cookie sheet, so it’s in a nice even layer and bake it in the oven for about 10 minutes at 350oF, until it’s nice and caramelized. Let it cool and then break it into little pieces.
8. Process your ice cream according to your ice cream maker’s instructions. Add 1 teaspoon of cinnamon while the ice cream is processing.
9. When the ice cream is almost done, mix in the Cinnamon Toast. Then store the ice cream in a separate container and let freeze for another few hours, or overnight.

from We are not Martha

PEACHES

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn.

Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

SERVE

Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans and extra Cinnamon Toast Crunch^®.

Beef & Mushroom Burger

The secret to a juicy summertime burger? Fresh mushrooms mixed into the beef. It’s grill perfection!

SERVES 6-8

Ingredients

• 1 Tbsp. olive oil
• 1 lb. finely minced cremini mushrooms
• 3 sprigs fresh thyme
• 1 egg
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire sauce
• 1/2 cup finely diced white onion
• 3 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. black pepper
• 2 lbs. ground beef

Directions

Finely dice mushrooms or gently pulse in food processor.

Heat oil in a saucepan. When hot, add the minced mushrooms. Sautée for two minutes and add fresh thyme. Continue cooking until moisture evaporates. Lightly season with salt and black pepper and set aside.

Whisk egg in a metal mixing bowl. Add mushroom/thyme mixture, mustard, Worcestershire, onion, garlic, salt and black pepper. Whisk again.

Mix in ground beef. Try to avoid overworking during this process as this will make the burgers tough. Form 6-8 balls and shape into burger patties. Press a small dimple in the center of each patty so they don’t puff up while cooking. Place on parchment-lined baking tray and chill in refrigerator for 30-45 minutes.

Cook on heated cast iron skillet (coated with a thin layer of canola oil) or cook on the grill to desired doneness.

Lobster Mac & Cheese

Succulent chunks of lobster give this creamy mac and cheese a sweet taste of Maine.

SERVES 4-6

Ingredients

1 lb bag of large pasta (we used ziti)
3 Tbsp. butter
2 shallots, finely chopped
3 Tbsp. all-purpose flour
2 cups milk
½ cup heavy cream
½ cup mascarpone
2 tsp. Dijon mustard
3 Tbsp. brandy
12 oz. Wood River Alpha’s Morning Sun cheese (white cheddar/gruyere blend), grated
6 oz. fontina cheese, grated
Salt & pepper, to taste
2-3 cooked lobster tails
2 Tbsp. chives, chopped

Topping

1 cup panko crumbs
1 Tbsp. butter, melted
2 Tbsp. chives, chopped
Salt & pepper to taste

Directions

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft.
Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, mascarpone, Dijon, brandy, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish.

Topping

Mix together panko crumbs, butter, chives and salt and pepper. Sprinkle topping over pasta. Bake until golden. This will take about 20–25 minutes.

Rosemary Parmesan Skillet Bread

Warm, flavorful homemade bread that’s incredibly easy to make. Bake up your own variations with fresh herbs all summer long.

YIELDS 1 LOAF

Ingredients

2 ¼ tsp. (1 package) active dry yeast
2 cups lukewarm water
1 tsp. sugar
4 ½ cups all-purpose flour
½ cup Manitoba Milling Co.^® Smooth Whole-Milled Flaxseed
½ cup grated parmesan cheese, reserve 2 Tbsp. for sprinkling
2 Tbsp. chopped fresh rosemary, plus more for sprinkling
1 ½ tsp. fine salt
3 Tbsp. olive oil, divided

Directions

In a large mixing bowl, combine the yeast and water and sugar. Allow to sit for 5 minutes. Add half the flour in and stir with a wooden spoon. Add the flax, Parmesan cheese, rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn’t have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.

Meanwhile, preheat the oven to 400°F.

Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.

Adapted from Baker Bettie.

Cheddar Corn Waffles with Poblano Pepper Sauce

Crisp, cheesy waffles topped with eggs and just the right amount of zip in a creamy sauce. An Easter brunch show-stopper! Makes 10 waffles. 

INGREDIENTS

Poblano Sauce

• 1 Tbsp. olive oil
• 4 garlic cloves, peeled
• 1 onion, coarsely chopped
• 2 poblano peppers, cut into large strips
• 6 Tbsp. butter
• ½ cup flour
• 2 cups milk (warm)
• 2 cups chicken broth (warm)
• 1 tsp. salt
• 1 cup spinach leaves

Waffles

• 1 cup yellow cornmeal
• ¼ cup flour
• 1 tsp. salt
• ½ tsp. baking soda
• ½ tsp. double acting baking powder
• 1 cup sour cream
• 1¼ cups creamed corn
• 2 large eggs
• ¼ cup canola oil, plus extra for greasing the waffle iron
• 1 medium onion
• 2-4 jalapeño peppers
• 10 ½ oz. sharp cheddar, grated

DIRECTIONS

Poblano Sauce

1. Preheat the oven to 375ºF. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.
2. Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.
3. Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until smooth. Taste and adjust with additional salt, pepper, or other seasoning.
4. Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!

Waffles

1. Chop the onion and peppers finely.
2. Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.
3. In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil.
4. Add the chopped peppers and onion to the wet ingredients. Stir well.
5. Fold your wet ingredients into your dry ingredients until just mixed.
6. Now add in the grated cheddar and stir well until combined.
7. Heat your waffle iron and brush the interior with a little oil to grease.
8. Bake the batter according to manufacturer’s instructions, being careful not to overfill the waffle iron.

Notes

• I like to leave mine in for a little longer after the “ready” light comes on to get crunchier edges.
• The longer you simmer the sauce, the thicker it will get.
• This recipe was inspired by the Rick Bayless recipe for the Enchiladas Especiales Tacuba.
• Recipe by Stacy Rushton, Sundaysuppermovement.com