Moon Mist Ice Cream!
Yesterday marked the official release date of my latest cookbook, "More Than Poutine: Favourite Foods from My Home and Native Land"!
Maybe it's that I'm a Canadian living away from home - during troubling times! - maybe it's that I love a challenge... but I am especially proud of this book. It's definitely my favourite among the cookbooks I've written - not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.
There's a lot of really great stuff in here, to the point where I can't help but laugh when I flip through the book - I really got ridiculous about it. There are recipes in there that I've been meaning to replicate for years, and just hadn't gotten around to. It was funny, some of the things I got the MOST requests for... like mass produced cream cheese chip dips, and BBQ sauce you can buy for $2.XX back home! I'm so proud to have created recipes that are all but indistinguishable from the source material!
Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names. Canadians will be able to identify most - if not all - if them almost instantly, from the photos alone. For everyone else... consider it a fun game, a bit of bonus entertainment! 🙂
In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren't already inherently gluten free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!
This recipe - which I called "Lunar Vapour" in the book - ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of "Eat This Town". Lindsay mentioned a type of ice cream popular in Nova Scotia - one that sounded either amazing or revolting, I wasn't quite sure! - Banana, Bubblegum, and Grape marbled ice cream!
(Side note: We must love weird ice cream flavours in general, up here. While I grew up on it and love it, Tiger Tail Ice Cream has DEFINITELY raised some eyebrows amoung my American friends and readers!)
After a bit of research, I was shocked that this hadn't come up when polling people for recipes to include in this book, as it appears it's wildly popular - not only in Nova Scotia, but in New Brunswick and Newfoundland too! I was shocked to hear about Newfoundland, as I'd never seen it there in the few years I lived there... but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo's Turtle Cheesecake. MMMMmm. Anyway, here we are.
This recipe is the only one I've had to do with no exposure to the source material, because logistics are absolutely in the way in this case. So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings. Even if this isn't exactly as the source material is, it should definitely be very close - and it'll be the closest you can come, using retail-available flavourings!
The colours I used were all Americolor gel paste colourings, in "Lemon Yellow", "Sky Blue", and "Regal Purple". The Regal Purple was mixed with a little bit of "Electric Pink" to tone down the blue in the "Regal Purple".. but this was completely optional fussiness on my part!.
These colors are widely available at cake decorating supply stores, as well as online... but any food colouring will work!
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|With 2017 being Canada's 150th birthday, it's about time I wrote the Canadian cookbook I've been planning for YEARS.
"More than Poutine" will be a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes are included.
"More Than Poutine" is available for purchase, here.
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.