Community Newspaper Special Sections Bergen County Fall Dining Guide | Page 18

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2016 FALL DINING GUIDE
Celebrating everyday moments : top family-friendlyice cream desserts
BROOKIE CHERRY ICE CREAM SANDWICHES
PREP TIME : 20 minutes , plus 2 hours 30 minutes freezing time
COOK TIME : 25 minutes SERVES : 8
1
⁄ 2 pound freshcherries , pitted and halved 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 cups vanilla ice cream , softened 3 cupsconfectioners ’ sugar , sifted 1 cup natural unsweetened cocoapowder , sifted 4 large egg whites , at roomtemperature pinch of salt
1
⁄ 2 cupwalnut pieces , coarselychopped nonstick cooking spray
In small saucepan over medium heat , bring cherries , granulated sugar and lemon juice to simmer , mashing cherries with potato masher or fork to breakup . Simmer , stirring frequently , for about 15 minutes , or until mixturethickens . Transfer to shallow container , cover and refrigerate until cold .
In large chilled bowl , fold cherry mixture into ice cream until blended . Cover and freeze about 2hours , or until firm .
Heat ovento350 F . Line 2large baking sheets with parchment paper .
Meanwhile , inmediumbowl , combine confectioners ’ sugar , cocoa powder , egg whites and salt . Using electric hand mixer on low speed , beat forabout 1minute , or untiljust blended . Fold in walnuts .
Immediately drop 16 mounds of batter onto prepared baking sheets , spacing evenly . Spray underside of spoon with cooking spray and spread mounds into 2 1 / 2-inch rounds . Bake10-12 minutes , oruntil tops are shiny and cracked . Cool cookies completely .
Scoop ice cream onto flat side of half of cookies . Place another cookie on topof ice cream and gently press down until ice cream spreads to edges . Return sandwiches tofreezer forabout 30 minutes to firm up beforeserving .
Note : Brookies can be baked up to 1day ahead , stored airtight at room temperature .
ROASTED WHITE PEACHES WITH HONEYCOMB AND VANILLA ICE CREAM
PREP TIME : 10 minutes , plus 20 minutes cooling time
COOK TIME : 25 minutes
SERVES : 8
1 cup sugar , divided 1lemon , zested 4ripe but firm white peaches , halved and pitted
2
⁄ 3 cupwater , plus2tablespoons , divided nonstick cooking spray
1
⁄ 3 cuphoney 1 1 ⁄ 2 teaspoons baking soda 4 cups vanilla ice cream , divided
Heat oven to 425 F .
In small bowl , whisk 3 tablespoons sugar and lemon zest for about 1 minute , or until sugar is fragrant and moist . Arrange peaches , cutside up , in13-by-9- inch baking dish . Pour water into dish . Sprinkle lemon sugar mixture over peaches and roast 25-30 minutes , oruntil peaches areslightly softened and have released their juices .
Meanwhile , lightly spray cooking spray on small baking sheet .
In medium-heavy saucepan over high heat , bring remaining sugar , honeyand 2tablespoons water to boil , stirring constantly . Reduceheattomedium-high and cook , without stirring , about 5 minutes , oruntil candy thermometer reaches 305 F .
Remove from heat and whisk in baking soda until blended and mixturebegins to bubble .
Gently pour hot mixture onto prepared baking sheet and cool . Break honeycomb into small pieces and reserve in airtight container .
Spoon 1 ⁄ 2 cupice creaminto each of 8 bowls . Top with warm roastedpeachesand warm juices . Sprinkle with honeycomb pieces andserve immediately .
Note : Honeycomb can be stored in airtight containeratroom temperature for up to 3 days .
FAMILY FEATURES