I’m the girl at the frozen yogurt shop who bypasses the special flavors and toppings and fills up on the plain. I love the tartness and the fact that it’s not overly sweet.
One of my favorite Brazilian cookbooks has a recipe for molton dulce de leche cake; the author recommends serving it with sour cream ice cream. Although the cake recipe was a bit too fussy and precise for my tempermental oven, I loved the idea of pairing sour cream and dulce de leche.
Enter this simplified combo: a tangy sour cream ice cream recipe that’s surprisingly smooth and creamy for being eggless and a simple one ingredient recipe for dulce de leche that doesn’t involve potentially exploding cans. Do the dulce de leche recipes involving boiling a can of scare the bejezus out of anybody else? For my fellow plain frozen yogurt fans, the ice cream is great by itself as well.
Sour Cream Ice Cream
* 1 pint sour cream
* 1/2 cup water
* 1 cup sugar
* 1/4 cup Lime Juice
* Zest from a lime
Make simple syrup: in a medium saucepan combine 1 cup of sugar and 1/2 cup over medium heat. Once sugar is dissolved, remove from heat and let cool to room temperature.
Whisk sour cream in a bowl and gradually add in the syrup, the lime juice and the zest. Mix until smooth.
Refrigerate mixture until thoroughly chilled. Add the mixture to your ice cream maker and follow your machine's instructions. Place into freezer to harden.
Dulce De Leche:
* 1 or 2 cans sweetened condensed milk
Preheat oven to 425.
Pour the condensed milk into a glass pie plate or small baking dish. Place within a larger baking or roasting pan and add hot water halfway up the pie plate or baking dish.
Cover with aluminum foil and bake 1 1/2 to 2 hours until browned. Stir and serve immediately or let cool, whisk and refrigerate in a covered jar or container.
Sour Cream Ice Cream adapted from Momofuku
This is the best kind of recipe: common ingredients combine to create a knock-your-socks-off meal (or starter). It’s bright and complex, without being overly spiced. It’s also a good way to use up smaller- and less expensive- shrimp; I like being able to get spoonfuls that have everything, the shrimp, the pepper and onion and some of the flavorful broth.
Moqueca de Camarão- Brazilian Shrimp Stew
* 1 lb small shrimp (60-80 per lb), peeled and deveined
* 1/4 tsp. black pepper
* 1-1/2 tsp. salt
* 3 cloves garlic, minced
* 1/4 cup lemon juice
* 1 can (15 oz) diced tomatoes in juice
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 1/2 TB. olive oil
* 1/2 tsp. cayenne
* 1/4 cup cilantro, chopped
* 1 cup coconut milk
Combine the shrimp with the pepper, 1/2 tsp. salt, garlic and lemon juice. Cover and marinate for about 20 minutes.
Puree the tomatoes in a blender until smooth.
Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened. Add cayenne, a pinch of the cilantro, and the remaining teaspoon of salt and cook for one minute, stirring. Add the tomato puree and simmer until the mixture is thick, about 10 minutes. Stir in the coconut milk and bring to a boil. Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes.
Stir in the remaining cilantro and serve.
When I saw recipes for Brazilian cheese bread I didn’t get my hopes up…. an easy recipe that is naturally gluten-free? I figured if these were any good they’d already be in every gluten-free cookbook out there. Thankfully I figured wrong. I’d say these are definitely one of the undiscovered gems of the gluten-free community.
The recipes I saw called for tapioca starch/flour only. That resulted in a cheese bread with great flavor, but gummy texture. I replaced a third of the tapioca starch with brown rice flour and was pleased with the results. They may no longer be the traditional Brazilian recipe, but it’ll be much more versatile as a dinner roll. If you don’t need to eat gluten-free I imagine all purpose flour would work as well.
Pao de Queijo- Brazillian Gluten-Free Cheese Bread
* 2 cups freshly grated Parmesan cheese (can also do a Parmesan and Cheddar mix)
* 2 large eggs
* 1 1/3 cup tapioca starch
* 2/3 cup brown rice flour
* 2 tsp. salt
* 1/2 cup milk
* 1/2 cup water
* 1/3 cup olive oil
In a blender or food processor, combine the cheese and eggs and pulse until almost smooth.
In a large bowl, combine the tapioca starch, rice flour and salt.
Place the milk, water and olive oil in a saucepan and bring to a boil. Immediately pour into the bowl of dry ingredients and stir until combined. Add the cheese and egg mixture and stir again until combined. At this point the mixture will be lumpy.
Cover and chill in the refrigerator for an hour or two.
Preheat the oven for 375 and line a baking sheet with a Silpat or parchment paper. Roll dough into small 1-1/2 inch balls and place on the baking sheet, leaving about 2 inches between each.
Bake until the rolls puff up and turn golden, about 15-20 minutes. Serve immediately.
Note: Tapioca starch is easy to find at most Asian markets.
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