Tag Archives: nutmeg

Is it pie? Is it cobbler? It’s BOTH! Texas Hill Country Peach “Pobbler”

Knock knock knock.

Gentleman Caller.

Hello again, my lovelies. Do you like peaches? I don’t mean using the peach emoji as something lewd, I mean the succulent sloppy stone fruit that stars in desserts from pie to cobbler.

And that brings me to this: why can’t we hybridize those two things? Oh, wait. I’m The Gentleman Caller. I can.

Here’s my issue. Cobblers can be lazy, tired, careless, overly sweet. Not enough pastry, or pastry that is soggy and wet. Pies can be too big of an event. And also potentially not enough well-executed pastry.

So here I come to save the day. The filling is sweet. The pastry is flaky and salty. The experience is perfection.

WHAT YOU NEED:

  • 4 cups peeled and pitted peaches, preferably Texas Hill Country peaches (I know how unrealistic that is)
  • 3/4 cup sugar
  • scant 1/4 cup flour
  • zest of 1/3 of a lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/4 – 1/2 tsp freshly grated nutmeg
  • 1 egg
  • splash of water
  • sugar for sprinkling
  • one recipe of The Gentleman Caller’s Perfect Pie Crust – downloadable PDF: PERFECT PIE CRUST

Make your crusts and put them in the fridge to rest for at least an hour.

Pre-heat oven to 425 degrees. In the bowl of your food processor in which you probably made your crust combine the first seven items. Pulse to desired consistency. BE CAREFUL. Like 3-4 pulses max. Unless you’re going for peach soup.

When your crust is ready to roll – haha – roll out the bottom crust to fit your chosen vessel. I precautionary spray with pan release the inside AND outside. Spoon the filling into the crust. Roll out the top crust and assemble to your liking. The video will help you. Crimp edges. Place the whole thing onto a sheet pan lined with foil (for spillage).

Perfect crusts

Beat the egg with a splash of water. Brush it onto all exposed crust surfaces and then sprinkle generously with sugar.

Place in the center of your pre-heated oven for 15 minutes. Reduce the heat to 375 degrees and continue baking for another 45-60 minutes. Remove when the filling is molten, bubbly and the crust is golden brown.

Allow it to cool before cutting or the filling will run everywhere. I like a scoop of ice cream. Who doesn’t? I recommend Blue Bell Homemade Vanilla if it has to be store bought.

Don’t eat the whole thing by yourself, ok?

Farewell for now, my lovelies.

Printable PDF here: Peach Pobbler

 

 

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The Gentleman’s Egg Nog Ice Cream – your children will sleep past 6am Christmas morning…

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

When I was a fat little kid down in Texas, I couldn’t get enough eggnog. And even though I was 8 or 9, dad would still spike it a little for me. Probably because he realized it would make me sleep.

Christmas Eve was the most overstimulating day of the entire year. Family, church, singing, Mawmaw time, presents, driving around looking at lights in Hillcrest Village, more church, more singing, cousins, cousins, cousins, eating, more eating, more presents, baby and toddler meltdowns, envelopes of money, TV specials, more eating, and EGGNOG.

We never made eggnog from scratch, nor did we make eggnog ice cream. I didn’t even know making eggnog was a “thing” until I was well into adulthood. So, here I will offer you two versions: version 1 being the overachiever method and version 2 being the “I still have 30 presents to wrap, I am not making homemade eggnog” method, and then the freezing process.

VERSION 1

What you need (approximate 1 pint yield):

  • 3 egg yolks
  • 1/3 cup sugar (superfine works best) + an additional tablespoon
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg
  • 3 egg whites

**may be doubled or eliminated. 

This is very easy. Using an electric mixer, beat the egg yolks for about 2 minutes. Add the 1/3 cup sugar gradually. Beat until the sugar dissolves. Add milk, cream, booze, nutmeg, and vanilla.

In another bowl with clean beaters, beat the egg whites until they form soft peaks. Gradually add the 1 tablespoon sugar and beat to stiff peaks.

Fold the egg whites into the mixture, chill.**

**Yes, this recipe contains uncooked eggs. Yes, the FDA says eggs should get to 160 degrees for “food safety.” However, you eat steak medium and raw oysters and over easy eggs, don’t you? And most dietitians/nutritionists agree that raw organic eggs are the cleanest, safest form of protein available. So screw the FDA.

If you don’t want to make ice cream, you can serve this as is right now! It’s delicious!

VERSION 2

What you need:

  • 1 pint commercially produced eggnog, your favorite variety*
  • 1 tablespoon whiskey or bourbon**
  • 1 tablespoon dark spiced rum**
  • 1/2 teaspoon vanilla, or the caviar of 1/4 of a vanilla bean
  • 1 teaspoon fresh grated nutmeg

*Not the kind from the liquor store. It won’t freeze. The kind from the dairy case.

**may be doubled or eliminated. 

Mix all the ingredients together and chill to very cold.

MAKING THE ICE CREAM

I use this with my Kitchenaid Mixer:

http://www1.bloomingdales.com/shop/product/kitchenaid-kica-ice-cream-attachment-kica0wh?ID=481896&pla_country=US&cm_mmc=Bing-PLA-_-Home-HomeCoop-_-Kitchenaid-_-50946960197USA&CAWELAID=120156070003174529&catargetid=120156070003728566&CADEVICE=c

I think it’s a great tool. Super easy, no fuss. You use what works for you.

Pour the well-chilled liquid into the SUPER FROZEN bowl of the mixer attachment. Process on slow/stir for about 25 minutes.

Remove the dasher and put the ice cream (should be about soft serve consistency) into a bowl or container, and quickly get it into the freezer.

It will continue to harden. Allow it to sit for a few hours before you serve it so it’s nice and firm.

Shown here with The Gentleman Caller’s Spiced Up Holiday Apple Pie http://thegentlemancaller.net/spiced-up-holiday-apple-pie/

Do your best not to eat it all before your guests arrive!

That’s all for now, little fatty.

xo,

The Gentleman Caller

THE GENTLEMAN’S EGG NOG ICE CREAM

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Sugar Free Paleo Gluten Free Banana Nut Bread

Well, kiddos, Yours truly, The Gentleman Caller, is on a CLEANSE. Yes, a CLEANSE. I know, it sounds terrifying, doesn’t it?

It’s actually not that bad. I usually encourage the 80/20 philosophy in life. 80% of the time you eat properly, healthfully. The other 20% GO HOG FREAKING WILD.

Most of what I present to you here are for the 20% times. So while I am on the CLEANSE, I am offering you some healthy alternatives to favorite food items.

A good many people are turned off by the notion of “healthy” and turn their noses up at the mere insinuation of “sugar-free.” Or “fat-free.” Or “gluten-free.” Free your mind from those negative connotations. Would The Gentleman Caller lead you astray?

This bread is not super-sweet. If you want a sweeter bread, use 1 1/2 tsp stevia. The way I am presenting it is more versatile; it’s not necessarily sweet or savory. You could make croutons, or an egg sandwich out of this.

Now go wash your dirty mitts and let’s get cooking!

What you need:

  • 2 very, very ripe bananas
  • 1 cup pecans, chopped
  • 1 1/2 cups unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp ground stevia
  • 3 tbsp molasses
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tbsp arrow root powder
  • 1/2 teaspoon fresh nutmeg
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 3/4 cup chick pea flour

*This would be extra delicious with 1 cup of golden raisins. My CLEANSE does not allow raisins, but if yours does, by all means!

Pre-heat the oven to 375 degrees.

Toast the pecan pieces on a hot sauce pan. You’ll be able to smell the nuttiness ever so slightly. Watch that you don’t overdo it!

Mash them bananas. Mash them to a smooth consistency, and stir in the applesauce. Add eggs, vanilla, and molasses.

Combine salt, stevia, baking soda, baking powder, arrow root flour, nutmeg, cinnamon, pumpkin pie spice and chick pea flour in another bowl.

Stir dry ingredients into wet ingredients.

Spoon into 4 greased loaf pans. These would also make great little muffins!

Put a piece of aluminum foil on a cookie sheet; place the pans on the foil. The foil is prophylactic. It’s there in case the batter overflows.

Bake for 25 minutes in the 375 degree oven. Checking at 20 minutes won’t hurt. It will probably take 25.

Allow to rest until the pans are cool enough to deal with.

Slice and ENJOY!

If you are dieting or low-carb-ing, this really will take the edge off your cravings. It’s very satisfying and very tasty.

Also, you all know I like to make my own jam, BUT if you want a little more satisfaction, Smuckers makes a very nice sugar-free jam sweetened with sucralose (Splenda). It’s really not bad.

Enjoy this healthy “bread” treat!

xoxo,

The Gentleman Caller