 |
|
| |
|
May 2010 - In this Issue: |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|
|
| |
|
Gelato! |
Every season is a good season for ice cream and its frozen cousins, but anticipating the entire summer ahead creates added inspiration. We shift our kitchen around for the seasons like some rearrange their clothes closets. The slow cooker slips deeper into the cupboard, and the blender and ice cream maker slide forward. This spring we're experimenting with gelato - the intense, Italian-inspired version of ice cream that raises frozen pleasures to a new level. We like homemade gelato, ice cream, and other freezes for all of the obvious, cold, refreshing reasons,  but also for its fresh ingredients, no preservatives, no foreign substances, no guar gum, carageenan, mono- and di-glycerides, etc., just great personalized taste.
In this issue, we'll explore summer's sweet frozen options, and equip you with how to make and serve your own favorites. We finish with a twist on three classics, vanilla gelato, chocolate sorbet, and strawberry gelato. Get your spoons ready!
| |
 |
|
|
Next Issue: |
"Better Burgers" |
Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
|
Kitchen Window Services |
|
|
|
|
Gift Registry |
• Available for any occasion
• Online access & purchasing
• In-store consultation
• Registrants receive a
Kitchen Window gift card
• Two complimentary cooking classes*
• Complimentary gift wrap
• Complimentary package hold & delivery
more info
|
Taste Testing |
|
GET MONEY TO EAT
Participate in an upcoming
Taste Testing being held at Kitchen Window
Wednesday, June 16 & Wednesday June 30
Sessions available
10:30AM-2:30PM
(last session ends at 3:15PM)
Each session lasts approximately 45 minutes
Participants receive $35
Requirements:
NO FOOD ALLERGIES
Location:
Kitchen Window's Cooking School - 1 hour parking will be validated when parking in the Calhoun Square Ramp.
To sign up email us at eat@kitchenwindow.com.
Include name, phone number and e-mail address and we will contact to confirm your reservation.
Share this invitation with a friend.
|
Join Our Team |
JOIN OUR TEAM!
Kitchen Window is hiring for the following position:
Cooking Class Coordinator
If you have a passion for food and cooking and a flair for outstanding customer service we invite you to view our ad on our website.
|
|
Kitchen Window Online |
|
Kitchen Window
is now on Facebook
|
|
|
|
|
|
 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
Happy Hour Ice Cream and Sorbets - #3115 – Saturday, May 22 -- 1:00 p.m.
Young Chefs: Cooking with Fire - From Grills to Campfires - #3117 – Sunday, May 23 | 2:00 p.m.
Block Party - Kitchen Window Style - #3118 – Monday, May 24 -- 6:00 p.m.
Meet the Chef: Oceanaire - #3120 – Thursday, May 27 -- 6:00 p.m.
I Scream You Scream - Ice Cream - #3189 – Saturday, August 15 -- 1:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
|
|
|
|
|
All Clad MC² Promotion
25% Off or More
on Select MC² Cookware
May 1st – June 15th
MC2 is the contemporary iteration of the legendary Master Chef, All-Clad's original cookware collection. Subtly redesigned and substantially reengineered, MC2 presents a classic commercial aesthetic, light weight, and outstanding cooking performance.
The 18/10 stainless steel interior complements the matte-finished, brushed aluminum exterior, providing an ideal cooking surface and exemplary heat distribution. Sculpted stay-cool handles add a finishing touch of polished stainless steel.
MC2 is the ideal cookware for the professional chef or culinary enthusiast with an eye for professional style. |
|
Featured Ice Cream and Gelato Items |
Refreshingly cold, summer's frozen desserts are always an appropriate end to any meal, or as the perfect midday or evening snack. Be ready with bowls, scoops and your own fresh ice cream or gelato!
|
|
KNIFE OF THE MONTH
Wusthof Trident 7" Flexible Fillet Knife with Leather Sheath
The uniquely flexible, tapered and pointed blade of the Wusthof Classic 7 inch Flexible Filet Knife makes it ideal for thin slicing or filleting of fish or game. This knife also makes a great knife for skinning freshly caught fish.
Trident Classic 7" Fillet Knife - Suggested Retail $130 THIS MONTH $89.99
|
|
|
|
|
|
COUPON
Make Some Homemade
Ice Cream this Summer
$10.00 Off Any Ice Cream Maker
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number and one per household.
Offer expires May 27, 2010 |
|
|
|
|
|
Many ice cream terms get used interchangeably and differently depending where you are in the world, but there are distinct differences among frozen treats. We'll begin by answering some key basic questions:
Two Styles of Ice Cream and Gelato: There are two basic styles of ice cream and gelato: custard-based or Philadelphia-style. Custard styles have egg yolks in the base, Philadelphia-styles do not. Mixtures with eggs must be cooked to a temperature of 185ºF for food safety purposes, and then thoroughly chilled prior to churning. Egg yolks serve to stabilize the milk and cream mixture with their high protein content, and the natural lecithin acts as a butterfat emulsifier. Philadelphia-style gelati and ice creams skip the egg yolks and reach the churning step faster with its own style of richness.
|
|
|
Freezing your choice of cold relief is easier than ever! Not long ago, homemade ice cream involved tons of ice, rock salt, and a sore arm from cranking the handle. No more! By far the easiest way to make homemade frozen treats is with a double-insulated, pre-frozen cylinder - a freezer bowl -- that fits into a holder for churning and produces fresh, frozen goodness in 20-30 minutes.
What is churning and why must it be done?
Churning accomplishes three things during the gelato and ice cream freezing process:
(1) the chilled mixture becomes frozen,
(2) air is incorporated into the mix, and
(3) a smooth consistency of tiny ice crystals is formed.
By consistently moving the mixture around the freezer bowl, these three essential things are accomplished transforming sweet liquid into the best ever food invention. Air is essential for texture and scoop-ability. Without air, the mixture would be rock hard. The churning process forms miniscule ice crystals that create a smooth texture and an optimal mouth feel.
After Churning
After the ice cream maker has done its work, the once liquid mixture will be frozen and ready to eat. However, if you prefer a harder ice cream, remove the frozen treat from the freezer bowl, place in another container, cover well, and place in your refrigerator's freezer until ready to eat.
How to Choose the Right Freezer for You
There are many styles of ice cream makers available. Your choice will be based on preferences and desired ice cream habits. Think about performance, size, and, most importantly, ease and convenience!
White Mountain Electric Ice Cream Freezer - The White Mountain Electric Ice Cream Freezer can make more ice cream than most of the countertop units. And with its old-fashioned bucket-style look, it’s a great choice for larger families, community organizations or even small businesses. The White Mountain uses ice and rock salt to keep the freezer insert cool, while the automatic crank powers blades that churn the ice cream. You do have to keep an eye on the salt and ice, but as long as you keep it nice and cold, you’ll end up with perfectly smooth and creamy results. White Mountain also makes hand-cranked machines for a truly authentic hand-made ice cream experience. White Mountain Ice Cream Makers are available in 4- and 6-quart models.
Donvier's Hand-Powered Ice Cream Maker - This simple unit uses a pre-frozen freezer bowl and paddle connected to a simple hand-powered crank.During cranking, a slow, smooth motion will freeze one quart of your favorite frozen recipe in about 20-30 minutes.
Cuisinart's Automatic ICE-20 Series 1.5 Qt. - This machine is a great entry point for homemade ice cream, gelato and all kinds of frozen treats. This ice cream maker also uses a pre-frozen freezer bowl. When ready, the rotating scraper/blade is powered by a motor that effortlessly moves the mixture within the freezer bowl producing a smooth consistency. The ice cream maker's top sports a wide pouring spout that makes adding the mix and any mix-ins easy.
Cuisinart's Pure IndulgenceTM 2 Qt. - This machine offers a larger 2-quart capacity in a brushed metal housing. Ice cream is ready in 20-30 minutes. A pre-frozen insert is also used to bring icy coldness to the process. A heavy duty motor smoothly churns the mixture making for a smooth, even result. The lid has a wide spout for accommodating all mixes and mix-ins.
 |
|
Lello Musso Lussino Ice Cream Maker - The Musso Lussino is incredibly easy to use. It’s fully automatic and runs on a timer, so you don’t have to worry about the results. All you have to do is fill the insert with pre-chilled ingredients, plug it in and press two button. The machine does everything else – from freezing to mixing. You get 1.5 quarts of rich, creamy ice cream in just 30 to 40 minutes. Best of all, the Musso Lussino’s freezer insert does not require pre-chilling. It’s always ready to go, even when making consecutive batches – so you can make a variety of frozen desserts in just one afternoon.
SupremeTM Commercial Quality Ice Cream Maker - This machine has a built-in compressor-freezer that eliminates the need for a pre-frozen insert. Acting as a mini-freezer, the machine cools and freezes batch after batch of ice cream, gelato, or sorbet. The strong motor moves the paddle within the freezing chamber. This unit doubles as a great frozen drink maker.
|
|
|
|
 Homemade ice cream is an easy and delicious hot weather treat. While the tried-and-true favorites like chocolate, vanilla and strawberry hit the mark for simple summertime pleasure, if you crave something more exotic, the creations from Vosges Haut Chocolat combine worldly flavors with world-class ice cream.
Vosges founder Katrina Markoff uses the finest ingredients from around the world. Her goal is to create a luxury chocolate experience while bringing about awareness of the world’s cultures by fusing a gamut of indigenous spices, flowers, roots, herbs and liqueurs with premium chocolate. Now she brings this sensibility to the world of ice cream
If you’ve tasted Vosges chocolates, you can imagine the tantalizing mixture of flavors that these exquisite chocolatiers have concocted for their line of specialty ice cream. The unique combinations of spices with high quality ingredients work magic on your taste buds. The flavors play with each other in a special alchemy that creates a lovely dance of pleasure in your mouth. . "I wanted to shake up the ice cream market with some radical flavors,” says Katrina. “My favorite at the moment is wattleseed.”
In addition to sourcing only the best ingredients, Vosges also closely monitors the manufacturing of the ice cream. It is produced in Pennsylvania, in a specially-equipped facility. Vosges uses vat pasteurization in making its ice cream. The ice cream is pasteurized at 145 degrees for 30 minutes. Vosges is one of only two companies in the United States that still use vat pasteurization. Most ice cream companies use flash pasteurization, done in 15 seconds at 161 degrees. The longer vat pasteurization time allows the flavors and herbs to steep for full flavor, almost like infusing tea, and gives the ice cream a lovely rounded custard-like mouthfeel.
Kitchen Window is the only Twin Cities outlet to carry Vosges ice cream. We’re pleased to offer all four flavors for your summer enjoyment. Stop by for a taste.
Red Fire Ice Cream
ancho & chipotle chillies + Ceylon cinnamon
+ dark chocolate ice cream
As dark chocolate ice cream chills your lips, ancho and chipotle chillies impart subtle warmth while amber cinnamon lingers. Serve on its own, with a sprinkle of red fire pecans, spoon atop a bowl of fresh strawberries or splash with some soy milk and make a soy shake. Don't forget to garnish with a red chili pepper.
Naga Ice Cream
sweet Indian curry + fresh young coconut
+ creamy custard ice cream
This Haute-Glace is a must-try for the adventurous sort! Sweet Indian curry is a mélange of turmeric, ginger, cumin, clove, chillies and more. A perfect intermezzo between courses or paired with flourless chocolate cake or topped with a rich chocolate sauce.
Pandan Ice Cream
pandan leaf + dark chocolate ice cream
This dark green leaf of sublime flavor is used in the Asian kitchen just as the vanilla bean is in the Western. Notes of pine nut, vanilla wafer and tree nuts characterize this most sensual of leaves. Serve as is or pandan is a perfect pairing with banana fritters, brownies or sticky rice pudding.
Wattleseed Ice Cream
Aboriginal wattleseed + roasted macadamia nuts + creamy custard ice cream
The chocolate brown Aboriginal wattleseed is scented with the complex flavors of cacao, coffee, hazelnut and vanilla. You might try serving Wattleseed Ice Cream with toasted brioche or chocolate cake...or scoop some in a glass and pour a shot of espresso atop, to create an Italian affogato. Or, try as a float in your favorite dark beer!
|
Kitchen Window's Smart Freezing Tips |
Tip #1: For best results, chill the liquid mixture well prior to freezing. When chilled to refrigerator temperature, 39ºF, it will have less "distance" to go to a frozen state beginning at around 32ºF and ending at a storing temperature close to 0ºF.
Tip #2: Match the recipe quantity with the size of your freezer bowl. The mixture will expand in size as air is incorporated and ice crystals are formed. Generally, fill the freezer bowl only two-thirds full.This will allow for expansion space and churning room.
 |
Match the size of your recipe to the size of your freezing unit; ice cream expands as it freezes |
Tip #3: Frozen foods can dull taste buds. Make sure that any fruits used are very ripe and flavorful. A liquid mixture may taste too strong, but will freeze nicely with great flavor.
Tip #4: Allow the freezer bowl to be thoroughly chilled prior to churning. A typical 1-1.5 qt. bowl will take between 6 - 22 hours to become completely frozen depending on your freezer. Gently shake the bowl to test its frozen-ness; if you hear liquid sloshing about, more chilling time is required.
Tip #5: If your gelato or ice cream uses alcoholic liqueurs, add at the very end of the churning process. Alcohol lowers freezing temperatures and may interfere with proper freezing if added earlier.
Tip #6: Buy an extra freezer bowl. Having two freezer bowls is a dream come true! Two batches can be made quickly in sequence, or different flavors presented at the same time.
Tip #7: Store your frozen ice cream in a separate container than the freezer bowl. The ice cream will continue to freeze and become harder. Scooping hardened ice cream may damage the freezer bowl. Also, ice cream will taste fresher and not take on freezer odors if stored in an airtight container.
|
|
 |
Q: My homemade ice cream becomes very hard after a day or two in the freezer. What's wrong?
A: Homemade ice cream has less air incorporated into it than commercial versions; this makes it harder when thoroughly frozen. Softer treats can be had in several ways: (1) Add more sugar to the mixture; this inhibits hard freezing, (2) Store at a warmer temperature, (3) Allow the container to stand covered on the counter for a few minutes before scooping, or (4) Microwave the container on half power for 10 seconds.
Q: What's the best way to scoop ice cream?
A: Frozen treats can require some arm muscle to get from container to dish! Regular flatware spoons will easily bend under the frozen pressure. A great scoop makes life easier! Choose from many styles of scoops designed to collect and release any frozen concoction. You'll find insulated scoops, scoops with a releasing lever, and many other styles. Check the handle of your scoop - is it comfortable? Long enough for applying some leverage? We'll be glad to show you our favorites.
Q: My ice cream and even my ice have an off flavor. What causes it and how can it be prevented?
A: Despite the cold of a freezer, condensation and oxidation can occur on the surfaces of all frozen foods including plain ice. Both these processes can result in tastes and odors resident in the freezer (and the refrigerator that may share air with the freezer), landing and crystallizing on the food's surface. Tightly wrap all foods to minimize air exposure. For ice cream, a layer of plastic wrap placed directly on its surface will help reduce frozen condensation and subsequent freezer odors and tastes.
Q: The chunks of fruit in my ice cream become like hard rocks when frozen and eaten. How can I make them softer and make a better ice cream texture?
A: When adding fresh fruit to your frozen concoction, dice or mince to a small size, then sprinkle the pieces with sugar allowing them to stand for several minutes. The sugar will draw out excess water allowing the fruit pieces to remain softer once completely frozen. Add the macerated fruit to the ice cream mixture only in the final minutes of freezing.
|
|
 |
|
Making Artisan Gelato by Torrance Kopfer. Photography by Madeline Polss. Published by Quarry Books, a member of Quayside Publishing Group, Beverly, MA. Copyright 2009.
Whether a novice, first time, ice cream maker, or a practiced churner, this cookbook with its stunning photography provides basic instruction and advanced inspiration to take you to the next level. The first part of the book is instructional. Chef Kopfer guides us through the two basics types frozen bases - custard (egg) bases which must be cooked and chilled and Philadelphia-style, non-cooked bases. (This book gets extra bonus points for including ingredient weights along with volume measurements). The focus is on making great gelato, but sorbets and granitas are equally worthy inclusions. Kopfer articulates the key points that yield desired success at the end of the process. With this expert guidance, recipes are offered that range from basic to exotic with flavor and flair. We started by sampling the basics -- vanilla, chocolate, and strawberry - with the recipes below. Those now mastered, we have a few enticing concoctions on our list of flavors to try next: Pistachio Gelato, Blueberry Lavender Gelato, Candied Ginger Gelato, Pink Grapefruit, and Tarragon Sorbet. Mmmm . . . .
|
|
Gelato and Sorbet Recipes |
Recipes excerpted from Making Artisan Gelato by Torrance Kopfer. Published by Quarry Books, a member of Quayside Publishing Group, Beverly, MA. Copyright 2009. Reprinted with permission of the publisher. All rights reserved.
|
Madagascar Bourbon Vanilla Gelato
Vanilla is a perfect place to start mastering home-crafted freezes. This recipe is in the Philadelphia-style tradition of no eggs, no custard-making step. Rather, the richness comes from a slightly greater reliance on cream. The vanilla flavor in this version comes from a fragrant vanilla bean pod steeped in milk. The finished vanilla flavor was nicely balanced with the sweetened cream.
View recipe
|
|
Chocolate Sorbet
Like all sorbets, this deep chocolate version is based on a simple sugar and water mix. A double depth of chocolate is added with cocoa and melted dark chocolate - it's like a primo fudgsicle. The mixture freezes easily and forms a perfectly smooth texture. The result is a satisfying experience that brings new meaning to the oft-used chocolate phrase, "melts in your mouth...."
View recipe
|
|
Strawberry Gelato
What better way to celebrate the beginning of summer than with the very best frozen strawberry concoction you can imagine. Building on the flavor-burst of ripe, local berries, this classic pairing with cream generates a seasonal favorite not too be missed. This recipe demonstrates a cooked custard base - a good technique to master and become comfortable with in the frozen treat world.
View recipe
|
|
|
|
Share this email with a friend or invite someone to join you for a cooking class.
|
| |
Enjoy a summer's worth of homemade frozen treats!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
|
| |
|
Register Now For A 
