A Honey of a Dinner

We had a lovely time with my family in Jerusalem for Rosh Hashana. When we came back, I decided to continue the New Year’s celebration and make another special dinner for just the two of us. I know that I have blogged a lot about beef here, but we are really not big beef eaters: we eat a lot more fish and chicken. However, I found a nice reasonably priced piece of beef shoulder, which believe it or not, I have never cooked before.

I started looking at recipes and none of them really turned me on. I didn’t want to do the standard carrot, potato, and onion pot roast. Finally, I found a recipe called Boeuf a la Mode, which sounded like beef with vanilla ice cream. Actually, it is a quick and easy recipe that doesn’t require long hours in the kitchen. The spices gave a nice subtle flavour to the fork-tender beef. I served it with roasted potatoes and steamed broccoli.

I also made a creamy and delicious honey-thyme ice cream from The Cook and Gardener cookbook. I made it with Israeli citrus honey and a touch of Provencal chestnut honey that I brought back from our trip to the South of France and Provence a couple of years ago. It gave it a nice smokey flavour. The thyme was not overpowering, but you can definitely taste it. I really loved this ice cream and it was an excellent compliment to the honey cake I made.

Print
Honey-Thyme Ice Cream
Ingredients
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup citrus honey
  • 2 teaspoons chestnut honey optional
  • 5 egg yolks
  • 16 sprigs fresh thyme
Instructions
  1. Milk & Cream Infused with Thyme
  2. Heat the milk, 1 cup of cream and the honey in a heavy saucepan just before it begins to boil. Take off the heat immediately; add the sprigs of thyme and let it steep for about 30 minutes.
  3. Strain the milk mixture, place it in a clean saucepan, and bring the milk mixture to simmer over medium heat.
  4. Honey-Thyme Custard
  5. n separate bowl, whisk the egg yolks. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill covered until cold.
  6. Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze.

Print
Honey-Thyme Ice Cream
Ingredients
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup citrus honey
  • 2 teaspoons chestnut honey optional
  • 5 egg yolks
  • 16 sprigs fresh thyme
Instructions
  1. Milk & Cream Infused with Thyme
  2. Heat the milk, 1 cup of cream and the honey in a heavy saucepan just before it begins to boil. Take off the heat immediately; add the sprigs of thyme and let it steep for about 30 minutes.
  3. Strain the milk mixture, place it in a clean saucepan, and bring the milk mixture to simmer over medium heat.
  4. Honey-Thyme Custard
  5. n separate bowl, whisk the egg yolks. Gradually whisk hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across (do not boil). Strain into another medium bowl; chill covered until cold.
  6. Process chilled custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze.
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