Chocolate Stout Ice Cream + Float

 Chocolate Stout Ice Cream + Float
Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Chocolate Stout Ice Cream by Modern Day Forager


No matter what your age, we think there is something really satisfying, watching creamy rich vanilla ice cream being scooped into a tall chilled glass and then the anticipation of  ice cold root beer being poured over the scoops, to create a old fashioned soda fountain float.  It’s what comes next, that is one of the best parts of this old school treat, there is the foam, the spill over and if that wasn’t enough, the top off of root beer, plus the nifty straw you get to stir, swirl, slurp and sip your icy glass of goodness.  Does it get any better?

Chocolate Stout Ice Cream by Modern Day Forager

We think not!   We replaced the traditional vanilla flavor of the ice cream and churned out our own milk chocolate stout ice cream.  To build the float, we added some stout to our chilled glass giving us better control when we added the scoops of ice cream and the splash of beer, making a thick head of foam and overflow but not making a huge mess.  The result was a extremely rich, thick, malty (with hints of hoppy bitterness), that really complimented the intensely flavored ice cream, creating a truly decadent dessert.  Who says the kids have to have all the fun this summer…?!?

Ingredients:

  • 7 ounces milk chocolate, grated
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/2 vanilla bean
  • pinch of salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup chocolate stout
  • pretzel pieces, to taste, as garnish

Directions:

  1. Place chocolate pieces in a large bowl and set aside.
  2. Warm the milk, sugar, vanilla bean and salt in a medium saucepan over medium heat.
  3. In a medium bowl, whisk egg yolks, then slowly pour some of the warm milk mixture into the egg yolks, whisking constantly, to temper the yolks.
  4. Then add the warmed egg yolks back into the saucepan.
  5. Stir the mixture constantly over medium heat,  scraping the bottom as you stir, once the mixture thickens and coats the spatula, pour it through a sieve on to the milk chocolate, stir until the chocolate is melted and smooth.
  6. Whisk in the cream and stout.
  7. Stir until cool, over an ice bath or chill the mixture thoroughly in the refrigerator
  8. Freeze it in your ice cream maker according to the manufacturer’s instructions.

Ingredients:

Ice cream
Stout

Directions:
Pour about half the stout in your chilled glass, (this will allow the ice cream to set up and you will have better control) followed by a large scoop of ice cream, then add a second scoop on top of that, add a splash of the stout to cover all of the ice cream to get a thick head of foam, add your favorite straw and serve immediately.

Chocolate Stout Ice Cream by Modern Day Forager

Modern Day Forager

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Street Food Week: Wrap-up

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Street Food Week

We had a very busy and productive week.  We were very excited to bring street food to the pages of Modern Day Forager; it is a subject matter that is near and dear to our hearts for so many reasons, it is a culture we truly enjoy when we travel both here and abroad, it is a part of what we think will bring “community” back to our communities, it’s a connection to a simpler time and its just so darn tasty!  Monday we got even more excited when we learned that our Summery Watermelon Soup from last week’s post was being re-published on a national healthy living web site called Hella Wella… Healthy living for the real world.  Then, Tuesday we got an email from the Huffington Post asking us if they could use our photograph and recipe for the Simply Sensational Melon Sangria on their HUFFPOST TASTE .


Singapore by Modern Day Forager

Our week was filled with the hunt and we were in of search of ingredients and inspiration, our first stop was at the Super L Ranch Market at The Chinese Cultural Center in Phoenix, where we found several ingredients on the MDF shopping list, a whole bunch of provisions that just looked fun and of course props, we are always in search of that perfect little treasure and this is the place.  Next, we were off to Pro’sRanch Market in search of the perfect tortilla, specialty produce and props, of coarse. props.  Our last stop was to Saffron Market which is located in north Scottsdale, were we found our dried chickpeas and ingredients to make our tahini sauce.

Singapore by Modern Day Forager

One of the best parts of our field trip was that Heather’s daughter Bailey, who is nine, was along for the ride and adventure and how many cool food products we got to experience with her, she is not a stranger to these kinds of trips, however, we were thrilled we got to see it through her eyes as well as share and show her some things we have learned about these foods and cultures.  The hunt, the find and the get is something we talk about a lot here at Modern.  Doing the R&D is a blast and is so satisfying.  We reap the rewards by going to these markets and learning new things.

If you missed any of the posts this week page down and take a look.  Tuesday featured an introduction written by Traci explaining why we are so fascinated with street food, the street food culture and why we think it is so important that we embrace it. Wednesday we gave you our first impressions of the new Scottsdale Food Truck Caravan, what a treat, you should stop by some Saturday evening and check it out and please let us know your thoughts in the comments area or on our facebook page.  We jumped right into recipes on Thursday with our take on one of the most popular United States street foods, the Korean short rib taco, popularized by the LA food truck scene.  If you have never experienced a First Friday in Venice CA. you are truly missing out.   Next, we jumped across the pond to the United Kingdom (and Australia) for one of my favorite dishes Fish and Chips featuring a double or triple cooked chip and simple beer battered haddock or cod. For those of you that jump all over me for using lard in my recipes I fought the urge this time and went with peanut oil just for you, and its high smoke point.  Yesterday we featured what I think is the most under appreciated sandwich here in the States, the  Banh Mi.  We did our MDF version with a lemongrass and spice infused pork, but you can use any meat you have on hand, the crunchy, sweet, savory and spicy elements in this sandwich are what pushes it over the top and Traci added an MDF twist to ours with Granny Smith apples and pickled watermelon rinds.

Let us know your thoughts on the anything and everything we are doing here at MDF.  Thanks.

MDF’s Icy Melon Granita

Cantaloupe Granita by Modern Day Forager

ICY MELON GRANITA

Our version of a childhood summer revival with a twist, a little bit more sophisticated and all grown up.  Chill out, cool down and make the most of your long hot days.  Using white and orange cantaloupe makes for a very fragrant and well-balanced combination.   The addition of basil and the spicy, salty, sweet sugars really liven up this recipe.

Ingredients:

  • 1/2 cup filtered water
  • 1/4 cup sugar
  • 1 1/2 cups cantaloupe chunks
  • 1 1/2 cups white cantaloupe chunks
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper
  • curry sugar, didi’s sugars for the spicy component and for the salty and sweet component we used “martini” from go lb. salt rim-licks.
  • chiffonade of basil

Directions:

  1. In a small saucepan, stir the water and sugar over low heat just until the sugar melts.  Let cool completely.
  2. In a blender, puree the cantaloupe with the syrup and lime juice.
  3. Strain puree into a bowl through a fine mesh sieve, pressing through with a wooden spoon.
  4. Transfer the puree to a shallow container and place in freezer until frozen around the edges and slushy, about 30 minutes.
  5. Using a fork, stir the granita every 20 until it is completely frozen, about 1 1/2 hours.  Just before serving, fluff granita with fork.
  6. Scoop into bowls, sprinkle with curry sugar and garnish with chiffonade of basil.

Cantaloupe Granita by Modern Day Forager

Our good friends Liz and Aaron Ecburg own a great company, go lb salt which is a local salt bar here in Arizona and boy, do they know their stuff.  We highly recommend their website, there is a wealth of information, along with a user friendly online store,  filled with everything you could possibly need, and if that wasn’t enough they offer classes as well.   Check them out at golbsalt.  We also used another favorite resource of ours for this recipe, Didi Davis’s Food Sugar Blends.  This is a great source for all things spicy, salty and sugary, and they focus on small-batch handmade productions.  Check them out at salttraders.  So many new ways to play with your food.

Cantaloupe Granita by Modern Day Forager

Modern Day Forager

Simply Sensational Melon Sangria

 Simply Sensational Melon Sangria

Melon Sangria by Modern Day Forager

Savour the evenings or the summer sunshine while mastering the art of making this flavor-packed sangria.  This recipe is simple and will ramp up any outdoor fare, plus we’re sure you’ll be the talk of the town or your next bbq bash.

Ingredients:

2 cups mixed melons cubed (we used cantaloupe, honeydew, watermelon, and Juan Canary)

4 ounces of brandy (if you wont drink it don’t cook with it)

1 granny smith apple sliced

1 bottle of Riesling (cold)

3-4 drops ginger extract

pineapple and white cranberry juice to taste (Ocean Spray makes a white cranberry and peach that works great)

Directions:

Place melon in an airtight container or zip lock bag, add brandy and refrigerate for 2 to 12 hours.

In a large serving container or pitcher stir melon, apples, wine, extract and juices together

Add ice to glasses pour in sangria and spoon extra fruit on top as garnish.

(Sangria gets better with time in the refrigerator )

Melon Sangria by Modern Day Forager

Variations

Sparkly: Club soda or ginger ale

Fruity: grapes, oranges or peaches

Savory: Basil, cardamom or saffron

Boozy: Midori, fruit schnapps, more brandy

Sugary: Moscato, 1/3 cup sugar, simple syrup

Have fun with this and please share your spin on this recipe with use here in the comments or on our Facebook page.

Melon Sangria by Modern Day Forager

 

Recipes by Rj of Urban Table
Photo Style & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

Modern Day Forager

Stone Fruit Week Wrap up…

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Stone Fruit Week Wrap up…

I want to start this week’s wrap up off by giving you a glimpse behind the curtain at MDF and no I am not the wizard, that job falls squarely on the shoulders of Traci and Heather. There is a whole lotta love,  I mean thought, at least one meeting, (yes there’s food) several days of planning, recipe writing, recipe testing and then at least one, usually two days of food styling and photography.

When it came to the planning meeting for this week, stone fruit as our subject matter was a no brainer. Summer and stone fruit go hand in hand, for that matter stone fruit is summer in your hand.  If you never make a single one of these recipes, please at the very least take a bite out of as many of these drupes as you can get your hands/mouth on.

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We started the week off with an intro to stone fruit and then on Tuesday we featured Nectarine Salsa, I am incredibly proud of this recipe, not only does it taste great, it highlights the nectarine and is a wonderful representation of how I like to cook. (Let the ingredients shine, equal balance of sweet and savory, presence of heat and several textures.)

Next we took a journey down south with a totally different take on the crumble… Our Peach and Cardamom Crumble takes advantage of a white peaches less acidic and sweeter taste paired with the herbal and citrus characteristics of cardamom to create a truly memorable dessert.

On Thursday we brought you Roasted Chicken with Pickled Cherries and Radish Sprouts… a sample of what happens when Traci and I start freethinking about a flavors.

“What does it pair with, what can we do to enhance its core qualities, what sounds wrong but tastes so right?”

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Friday brings another dessert inspired by the south but with our MDF name all over it. The Caramelized Plum Tartlets are a great example of how to incorporate several textures into a dish thats featured ingredient is high on flavor but low on crunch.

For those of you wondering where the cocktail is, let me refer you back to cocktail week for the Crazy Jane … ok, ok I can’t help myself. A classic is begging to make an appearance here:

Apricot Bellini

Add 2 tablespoons of *apricot puree to a glass of chilled sparkling wine (Those of you that follow us, know we prefer Prosecco)

*Apricot Puree

4 apricots, pitted

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 teaspoon sugar

Place all the ingredients into your food processor and process until smooth. Force mixture through a sieve with a spoon then store in an air tight container in your refrigerator.

Modern Cocktail Week Wrap Up

herbs

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

So what did you think of Modern Cocktail week?  We had so much fun coming up with the recipes and photographing details.  Oh and tasting everything too!  That was the most fun!  If you weren’t able to join us for the whole week here is a recap of what we did this week.

ModernDrinks-19Violet Prosecco Cocktail

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Watermelon Cucumber Cocktail

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The Paloma

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The Crazy Jane

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Jack Sour with Chocolate Covered Bacon

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Sweet & Salty Nuts

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Olive Tepanade

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Stilton-Pear Crostini

When we started working on the theme for this week we thought about a party we might like to have or at least be invited to.  We imaged this as a lovely party with drinks and appetizers being served on a lovely patio overlooking a lovely sunset.  Yes, that is a fantasy but we can dream.  With a bit of prep time, not much, you could have this party with your friends over the weekend.  Most of what we gave you can be made ahead of time so you will only need to do last minute details like the crostini, but really just assembly.

We love bringing you our stories of food but we want to hear from you.  What are some of the theme you would like to see from us?  Please connect with us in the comments or on our Facebook page.  Have a wonderful weekend.  We will be back next week with another theme.

Modern Day Forager

Jack Sour with Chocolate Covered Bacon

ModernDrinks-14Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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Do you like our Jack Daniels stir sticks?  We love them!  Yes, we said bacon!  We might have saved the best for last.  We thought of this as a man’s drink but really ladies, feel free to drink up!  On to the recipe.

Jack Sour with Chocolate Covered Bacon

2 oz Jack Daniels

1 large egg white

3/4 oz freshly squeezed lemon juice

3/4 oz rich simple syrup (2:1 ratio not 1:1 ratio, sugar:water)

1 dash bitters

1 piece of chocolate covered bacon (you can dip yourself, which is fun, or purchase already done.)

  1. Fill cocktail shaker half way with ice.
  2. Add Jack, egg white, lemon juice and simple syrup.
  3. Shake for 15-20 seconds.
  4. Pour over ice in a rocks glass and top with chocolate covered bacon.

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For chocolate covered bacon:

Melt a dark chocolate bar in the microwave, 15 seconds at a time.  And stirring in between to avoid burning the chocolate.  Pour over crispy bacon and let cool.

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You might want to make a lot of the bacon because if you are anything like us you had to make sure that it was safe to share with others by tasting as you go.  Happy Friday!!!  We will be back to talk about our FOUND for this week and a wrap up of the week.

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Modern Day Forager

Stilton-Pear Crostini

ModernDrinks-67Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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These little bites are really fantastic.  We are sure you will love these as much as we do.  The brioche is much softer then a baguette even when toasted so it won’t take away from the cheese and grilled pear.  Yes, we said grilled pear.

Stilton-Pear Crostini

Loaf of brioche

1/3 cup walnut oil

6 oz Stilton Cheese

3 Anjou pears (grilled)

1/2 cup fresh rosemary walnuts (recipe below)

honey for drizzling

  1. Pre-heat oven to 375 degrees and set the grill to high.
  2. Brush pear slices with walnut oil and grill until softened.  Make a turn half way through so you can get the nice cross hatch grill marks.
  3. Slice brioche into 1/2 inch think slices.
  4. Brush with remaining walnut oil and bake until golden brown.
  5. While still warm top with cheese then pear. (We did 2 layers of this.)  Then sprinkle with rosemary walnuts and drizzle with honey.

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Rosemary Walnuts

1/2 cup chopped walnuts

2 springs fresh chopped rosemary

olive oil (for frying)

salt to taste

  1. In a skillet set on medium high heat, heat the oil.
  2. Fry walnuts until they float and remove from oil.
  3. Sprinkle with salt and chopped rosemary.

You might want to make more of these because they are lovely on their own or on salads to add a bit of crunch.

Well, we are almost done for the week!  What do you think is up for Friday?  Let us know in the comments or on our Facebook page.

Modern Day Forager

The Crazy Jane

ModernDrinks-72Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This cocktail is currently the most popular drink at Home Restaurant in New York City.  People love the earthy rosemary juxtaposed with fresh, fragrant apricots.  Here is our interpretation.

The Crazy Jane

1 1/2 oz rosemary-infused vodka (recipe below)

1/2 oz apricot puree (recipe below)

1/2 oz simple syrup (2:1 ratio not standard 1:1, sugar to water)

1/4 oz fresh squeezed lime juice

Lime wedge for garnish

  1. Combine all ingredients, expect for lime wedge, in a cocktail shaker with ice.  Shake vigorously.
  2. Serve in a rocks glass filled with ice cubes and garnish with the lime wedge.

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Apricot Puree

8 apricots, pitted and diced

2 tablespoons lemon juice

2 teaspoons sugar

  1. Place all ingredients in a food processor and process until smooth.
  2. Pass through a sieve or other straining device to remove the coarser elements.

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Rosemary-Infused Vodka

2 cups vodka (we used Smirnoff)

2 bunches fresh rosemary

  1. Place the rosemary in a quart sized jar or other container.  Add vodka and seal.  Store in a cool, dry place and allow to infuse for 3 days.
  2. Strain the mixture and discard rosemary.  Use right away or you can store it in a sealed jar for up to 3 weeks.

Modern Day Forager

Paloma

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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We are still getting wonderful grapefruit juice and its getting to hot to eat so we are just going to make these all day and call it good.

Paloma

4 oz fresh squeeze grapefruit juice

1/2 oz fresh squeezed lime juice

1 teaspoon sugar

4 oz club soda (we prefer Fever Tree)

1 oz Tequila

Salt for rimming

Garnish with lime wedge

  1. With a wedge of lime, wet the edge of a Collins glass and dip in salt.  Be sure not to get salt on the inside of the glass.  Fill with ice.
  2. In a cocktail shaker, add grapefruit juice, lime juice and sugar and stir or shake until sugar dissolves.
  3. Pour over ice.
  4. Add Tequila and top with club soda.
  5. Garnish with lime wedge.

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Isn’t it pretty?!  Love the color, love the taste even more.  This can be made into a virgin cocktail by leaving out the tequila and just adding more club soda.  You should have your weekend party planned and ready to go with the 3 drinks we’ve given you so far this week.  We hope you invite us!  If you make these we would love for you to share a picture on our Facebook page.

Modern Day Forager