Author: Ashley

Ashley's tiny kitchen is located in Ossining, New York- a short train ride from NYC. Her professional background is in graphic design + fine art, and she brings that aesthetic to her culinary creations.
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Maple Bacon Ice Cream

Maple Bacon Ice Cream
Adapted from spaghettiicecream.com

Beat the yolks of two eggs until light; add two-thirds of a cup of maple syrup and half a cup of milk. Cook over hot water, stirring constantly, until the mixture thickens; then pour over the stiffly beaten whites of two eggs and cool. When cold add a cup and a half of cream and freeze according to your ice cream maker’s directions. Right before taking it out of the ice cream maker, add 1-2 strips of finely chopped cooked bacon and stir to incorporate. Freeze as directed, and serve with more bacon “sprinkles” on top.

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Pumpkin Biscuits with Orange-Honey Butter

Pumpkin Biscuits

Orange-Honey Butter

Cooking Light

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup chilled butter, cut into small pieces
  • ¾ cup fat-free buttermilk
  • ½ cup canned pumpkin
  • Cooking spray
  • ¼ cup Orange-Honey Butter
Directions

 

  1. Preheat oven to 450º.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Orange-Honey Butter

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 teaspoon grated orange rind
Directions

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

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Spiced Fresh Orange and Honey Sorbet

Spiced Fresh Orange and Honey Sorbet

Bon Appétit January 2008

Makes about 4 cups

  • 3 cups water
  • 1 cup sugar
  • ½ cup clover honey
  • 2 tablespoons finely grated orange peel
  • 1 tablespoon chopped peeled fresh ginger
  • 2 whole star anise or cardamom pods
  • 2 cloves whole
  • 1 small bay leaf, preferably fresh
  • 2 cups chilled fresh orange juice
  • 3 tablespoons fresh lemon juice

 

  1. Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
  2. Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.