thanksgiving – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Thanksgiving Ice Cream Cake /2014/11/12/thanksgiving-ice-cream-cake-2/ Wed, 12 Nov 2014 14:19:51 +0000 http://www.audrey74.com/?p=3330 Giulia Doyle Ice Cream CakeThere is never a wrong time for ice cream. Be it a hot summer day or a chilli fall gathering. Ice cream will always be my friend. For exactly that reason I decided not to bake a pie, or a crumble or anything pumpkin for Canadian Thanksgiving. I wanted ice cream! However, I did want it to be pretty, something special for the occasion with flavours  reminiscent of fall. Enter the simple layer ice cream cake that you can assemble in advance so you have extra time for your turkey, bread pudding and cranberry sauce.

This particular recipe was made with store bought items – feel free to bake your own loaf cake or take out your ice cream maker. I kept it simple and it turned out great. Make this cake this week and you’ll be ready for your Thanksgiving gathering. By the way, this is a perfect cooking project to tackle with the kids.

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Thanksgiving Ice Cream Cake

Prep Time: 20 minutes

Total Time: 12 hours

Ingredients

  • 1 store bought loaf cake (I used a cinnamon swirl loaf)
  • 1/2 cup of chocolate ganache or chocolate sauce (optional)
  • 1 pint vanilla ice cream, softened
  • 1 pint chocolate ice cream, softened
  • 1 pint caramel pecan ice cream, softened

Instructions

  1. Line a 9-by-13-inch baking dish with plastic wrap making sure extra hangs out of pan. Slice loaf cake horizontally. Place the bottom half of the cake in bottom of dish. Spread caramel pecan ice cream over cake. Freeze until firm, about 1 hour.
  2. Spread chocolate ice cream over first ice cream layer and cover with a thin layer of chocolate ganache. Freeze until firm, about 2 hours.
  3. Spread vanilla ice cream over frozen chocolate ganache layer; top with top part of cake. Wrap in plastic wrap; freeze overnight.
  4. Remove plastic from top of the cake and lift out cake by pulling gently on the plastic wrap. Place on a cutting board and unwrap completely. Slice cake, and serve immediately.

Notes

Use any cake and ice cream combination you like. This also works well with sorbets and jam instead of chocolate sauce. Make sure colours of the ice creams are different enough that you see the layers and make sure flavours you choose work well together.

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Giulia Doyle Ice Cream CakeGiulia Doyle Ice Cream Cake

]]> Corn Pudding – our Thanksgiving and Christmas Tradition /2012/11/08/corn-pudding-our-thanksgiving-and-christmas-tradition/ Thu, 08 Nov 2012 14:45:43 +0000 http://audrey74.com/?p=129 Corn Pudding

Every year at Thanksgiving and at Christmas my grandmother would make corn pudding. I’ve made this in Paris and in Switzerland, where getting the ingredients was quite the challenge, but then again, so was getting the turkey or any bird that fit in a tiny European oven! While my grandmother started the tradition of making this dish – I started the tradition of making it first thing in the morning and then bundling the covered dish in a beach towel and duvet to keep it warm for hours. Every year now we have this odd bundle on a bed somewhere, ready to be devoured hours later.

My grandmother told me that she used to make a different version, one more typical to New England. But once she moved to Miami in the 70s she was served this South American version and has been making it ever since.

This part of our holiday meal is my absolute favourite and everyone loves it. Will you try it?

Corn Pudding

  • 1/2 cup of butter
  • 3/4 cup of chopped green peppers
  • 1/3 cup of chopped onion
  • 1 can of cream style corn*
  • 1 can of whole kernel corn
  • 3 eggs, well beaten
  • 8.5 oz pkg of corn muffin mix**
  • 1 cup of shredded sharp cheddar cheese
  • Heat oven to 350 F. Grease casserole dish. In small skillet, melt buter. Add green pepper and onion and sauté until tender.
  • In a large bowl, combine creamed corn, corn, eggs and corn muffin mix, blend well. Add onion mixture, mix well. Pour into casserole, sprinkle with cheese. Bake at 350F for 60 minutes*** or until firm and set. Let stand for 5 minutes before serving.
  • Makes 12 (1/2 cup) servings.

* If you can’t get creamed corn, use the same amount of canned or frozen corn and give it a quick whizz in the blender with a splash of cream. You want it lumpy.
** In the US you can get boxed corn muffin mix in that size, here in Canada I can only get bigger sized ones, so I either use 1/2 the box or just use this recipe (only the dry ingredients).
*** If making individual servings bake for 25 minutes or until firm.

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