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Feather River Bulletin
Quincy, California
June 13, 2012     Feather River Bulletin
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June 13, 2012

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Bulletin, Record, Progressive, Reporter Wednesday, June 13, 2012 t| ummer socials al fresco: this is what California summers are all about. To complement barbecues and pLcnics during the season, food lovers search for decadent desserts to satisfy the sweet tooth. With this in mind, the California Milk Processor Board (CMPB), the creator of Got Milk?, has part- nered with "Top Chef: Just Desserts" season one finalist Danielle Keene to show Californians gomznet, yet easy-to-make recipes that are sure to please even the most discriminating dessert connoisseurs. "The creative and physi- cal rigors of a television show like 'Top Chef: Just Desserts' are true testa- ments to Keene's ability as a pastry chef," says Steve James, CMPB executive director. "We are thrilled to collaborate with Danielle because she offers out-of- the-box, milk-based desserts that are sure to please and impress families through- out the Golden State this summer." Born and raised in Southern California, Keene is the founder of "Bittersweet," an old-fash- ioned ice cream and desserts online company, famous for putting mod- ern twists on classic desserts, while incorporat- ing the finest ingredients in all her creations. "Making desserts, espe- cially ice cream, has been my lifelong passion," says Keene. "I grew up in a home where desserts are the highlight of every dinner and I wish for everyone to have this same experience. Collaborating with Got Milk? is a no- brainer because I cannot imagine desserts without milk. Milk adds creami- ness and consistency, bringing that wholesome, homemade touch to my tasty treats." Keene's recipes will hit the sweet spot on any summer event. Nothing says summer more than Caribbean Pifia Colada popsicles, bringing the taste of the tropics to summer gatherings. The sweetness of just ripened bananas combined with good old-fashioned milk, malt balls and coffee ice cream makes the Coffee Banana Malt Ball Milk- shake a summer favorite. The Lavender Vanilla Bean Panna Cotta with Berry Caramel Sauce Chocolate Pudding Tart with Swiss Meringue Serves 8 Pudding ingredients: 2-1/2 cups whole milk 2 tablespoons cornstarch 1/4 cup cocoa powder 112 cup sugar .1 egg 2 egg yolks 4 ounces bittersweet chocolate, 2 tablespoons butter cut in small pieces melts the hearts of dessert lovers everywhere. This soft and silky panna cotta -- Italian for "cooked cream" features a kick of lavender and a topping of sweet berry caramel sauce. The rich, dark Chocolate Pudding Tart with Swiss Meringue, topped with a light touch of billowy meringue, will surely impress even the most discerning guest. The smooth, velvety, rhinty treat of Homemade Mint Chip Ice Cream with chocolate shavings serves as a refreshing indulgence to help cool off during hot summer days. To learn more about Got Milk? and Keene's summer social desserts recipes, visit recipes. About Danielle Keene Pastry chef Danielle Keene has been recog- nized by Los Angeles Magazine as one of "Best of .Los Angeles" in her craft and was praised by the Los Angeles Times for her creative "Ice Cream Shoppe Night" while she worked at Wilshire Restau- rant in Santa Monica. Through her participation in "Top Chef: Just Desserts," Keene's visibility reached new heights, garnering national exposure for her craft and her business. Her first storefront, "Bittersweet Pastry Shop," will make its grand opening in the fall in Pasadena. About the CMPB The California Milk Processor Board was established in 1993 to make milk more competi- tive and increase milk consumption hu California. Awareness of Got Milk? is over 90 percent nationally and it is considered one of the most important and successful campaigns in history. The CMPB is fund- ed by all California milk processors and adminis. tered by the California Department of Food and Agriculture. Homemade Mint Chip Ice Cream Serves 8 Ingredients: 2 cups whole milk 2 cups heavy cream 1 cup fresh mint leaves 1 cup sugar 8 egg yolks chocolate shavings In a saucepan over medium heat, bring cream, milk and sugar to a simmer. Once hot, turn off heat, add mint, cover and let steep for 1 hour. Reheat mixture and slowly whisk in egg yolks. Strain and chill for 4 hours. Spin in an ice cream mak- er according to instructions. Fold in chocolate shav- ings and freeze 2 hours. Coffee Banana Malt Ball Milkshake Serves 4 Ingredients: 1 pint premium-quality 1 cup milk 1 ripe banana, sliced 114 cup malt balls whipped cream cinnamon chocolate sauce (optional) coffee ice cream Directions: Combine ice cream, milk, bananas and malt balls in a blender until smooth. In a tall glass, top the milkshake with whipped cream, malt balls and a sprinkle of cinna- mon. Optional: Before pouring milkshake, line glass with chocolate sauce for added touch. Serves 8 LaVender Vanilla Bean Panna Cotta with Berry Caramel Sauce Panna cotta ingredients: 1 vanilla bean, split 2-1/4 teaspoons dried lavender 112 cup sugar 1 cup milk 3 cups heavy cream 112 cup cr me fraiche 1 tablespoon powdered gelatin Directions: In a saucepan over medium heat, bring vanilla bean, lavender, sugar, 112 cup milk and 1-1/2 cups heavy cream to a simmer. Cover, remove from heat and set aside to steep for,30 minutes. In 9 separate bowl, mix geiatin p()wder-in remaining- 1"12 cup milk to hydrate. Reheat vanilla mixture and pour over gelatin mixture. Whisk un- til combined and gelatin is dissolved. Whisk in cr me fraiche and strain. Cool to room temperature, With an electric mixer, whisk remaining 1-1/2 cups heavy cream to soft peaks. Gently fold in vanilla bean mixture in two parts. Pour into small greased ramekins and chill for 6 hours or overnight. Unmold and serve with blueberry caramel and fresh fruit. Berry caramel ingredients: 1 cup sugar 114 cup water 1-314 cup fresh berries (in season), 1 tablespoon butter pureed Directions: In a saucepan over high heat, combine sugar and water. Boil until mixture is an amber color. Add berry puree and butter. Whisk until dissolved. Strain and serve over panna cotta. Directions: In a saucepan, heat 2 cups of milk to a simmer. In a sep- arate bowl, whisk cornstarch, cocoa powder, sugar, egg and yolks with remaining 1/2 cup milk. Temper hot milk into egg mixture. Return to heat and bring to a boil, whisking constantly. Reduce heat, and continue to sim- mer for 2 minutes, until custard thickens. Add chocolate and butter, whisk until smooth. Strain and chill for 3 hours. Cookie crust ingredients: 1-112 cups finely ground cookie 2 tablespoons sugar 2 ounces melted butter crumbs Directions: Preheat oven to 325 degrees. Combine all ingredients in a bowl. Press into a 9-inch. pie plate and bake for 10 minutes until set. Cool com- pletely. Fill with chilled pudding and top with Swiss meringue. Swiss meringue 4 egg whites 1 cup sugar ingredients: Directions: In a double boiler (large bowl sitting atop a simmering pot of water), whisk egg whites and sugar until sugar is dissolved and mixture is hot. Remove from heat and whip with an electric mixer until cooled and peaks begin to form. Spread on top of pie. Torch meringue peaks, if de- sired. Serves 6 Pifia Colada Popsicles Ingredients: 2 cups fresh pineapple 1 cup pineapple juice 1-1/2 cups coconut water 1 cup whole milk 112 teaspoon vanilla extract 114 cup sugar 114 cup light rum (optional) 314 cup shredded coconut Directions: Combine all ingredients in a blender until smooth. Pour into popsicle molds. After 30 minutes, insert wooden popsicle sticks and freeze for 3 hours. Photos. and recipes courtesy Got Milk?