Back on the bike...

You don't have to tell me it's been awhile since I've updated this lovely little food blog of mine.  Don't think I forgot about it which wasn't the case as all.  It was a combination of time management,  too many activities, wanting to squeeze even more in and not enough hours in the day (which I know I'm preaching to the choir but really how about only a couple more hours each day?).  So here I am back on the bike and committed once again to the blog because come on; it's June, it's the land of summer dining and living and year 2 of the farm share has begun again and how can you not want to write and share about all of the adventures that happen in the kitchen.  So here is a recap of some favorites that have come out of the kitchen over the last couple of weeks:


-Rhubarb Ice Cream with a Caramel Swirl 
I have mentioned it before but I have somewhat of a love affair with all things rhubarb and I know that I don't remotely consume enough of it.  It is one of those wonderful vegetables that plays well either way whether it is being prepared in a sweet or savory dish and it is kind of the forgotten spring/summer option behind all of those berries.  I once had a rhubarb gelato at Capogiro in Philadelphia which was amazing like the rest of their flavors so when I came across this recipe in the NY Times a couple of weeks ago, it wasn't even a question of whether I would make it but when.  I was able to get a bunch of skinny stalks of rhubarb at a local farmer's market  one weekend and we were on for the first batch of ice cream for the season.  I actually used my tried and true Philadelphia Ice Cream Base and then just picked up the recipe when it got to simmering the rhubarb until tender and making a silky caramel sauce.  The original recipe looks delicious but I am a fan of egg-less ice creams because they tend to air on the lighter side and require much less prep and waiting time.  As I learned the first time I ever made ice cream, as I was heating eggs over a double boil and using every bowl in my kitchen this wasn't going to work out so well for me and therefore adopted the Philadelphia method which makes it so much more pleasurable to whip up a homemade batch of ice cream pretty much any time we wanted it with hardly breaking a sweat.  The ice cream has a sweet mellowness to it from the rhubarb and a fun twist with the added caramel.  Can't wait to make it again this time with a batch of snickerdoodle cookies to sandwich the ice cream between.


-Whipped Peanut Butter Frosting
The catiecakes have made multiple appearances all over Southern Connecticut in the month of June and this Peanut Butter frosting is the newest, popular addition to the mix.  Spread it on a brownie or cupcake and top it with a mini peanut butter cup from Trader Joe's and I promise you will look like a rock star when it comes to dessert. I know peanut butter is a tough sell for some people but the frosting is so light and not overly peanuty with the cream cheese mixed in that even the non peanut lover will be won over to.