So, I am managing to squeeze one more post in before A and I embark on the big adventure. This post is particularly important for reasons completely unrelated to our trip... it is the first time in awhile that I have successfully gotten away with ignoring the dessert ban.
It was a Friday afternoon; I had just finished my work for the day and was flipping through an issue of Bon Appetit to find some inspiration for dinner when I came across a recipe for polenta cake with plums and buttermilk icing. A quick scan of the recipe indicated that I had all the ingredients on hand and might actually be able to whip up an entire dessert before A called to check in. I had to do it. I had nearly a quart of whipping cream and buttermilk spoiling in the fridge - what a great way to knock them down... and polenta cake isn't super sweet so maybe A won't even notice I have made dessert. No plums on hand, so the pound of strawberries in the fridge would have to do. Voila, a frosty interpretation of strawberry shortcake!
All of the prep for the cake was finished in about 15-20 minutes, including measuring ingredients. It really does not get easier than that. 50 minutes in the oven... and then 15 more minutes of prep work to prepare the buttermilk custard for the ice cream... To serve I cut a thick slice of cake, garnished it with quartered strawberries and then topped it with two spoons of ice cream. That was all it took to have fresh, summery baked goods that are magazine worthy on hand all weekend.
All of the prep for the cake was finished in about 15-20 minutes, including measuring ingredients. It really does not get easier than that. 50 minutes in the oven... and then 15 more minutes of prep work to prepare the buttermilk custard for the ice cream... To serve I cut a thick slice of cake, garnished it with quartered strawberries and then topped it with two spoons of ice cream. That was all it took to have fresh, summery baked goods that are magazine worthy on hand all weekend.
The pound cake was dense and moist with a unique texture due to the polenta. At the same time, it was not overly sweet making it perfect for breakfast. Yes, for three days in a row I ate cake and ice cream for breakfast. My mother would probably be horrified. It was good.
Buttermilk ice cream is a little funny because the buttermilk gives it a tart flavor that is not particularly appealing on its own. Pairing the ice cream with something is the best way to enjoy it. After we had finished the cake, A and I ate the rest of the ice cream paired with fresh fruit such as strawberries. The ice cream is so easy to make that it would be great to have on hand through the summer for when you are craving a cold sweet treat.
So now we are sitting at JFK airport in the "oasis lounge" awaiting our departure. With a stroke of luck, we were able to move our flights up a day and minimize the number of connections. Let's just say it was a scramble to make the flight - I ended up needing to cancel my last meetings of the day and leave the office early so that I could dash home and tend to laundry, old food in the fridge, the trash, kill my sourdough starter (I nearly shed a tear, but who was going to feed the beast for the rest of the summer while I was away) and all of the other glamorous chores that must be done before you close up your house for a month.
Next stop - Singapore!
Recipes for the cake and ice cream below!
