Thursday, June 18, 2015

Cookbook Thursday: 'New Orleans Classic Desserts'

This Cookbook Thursday we’re looking at “New Orleans Classic Desserts” by Kit Wohl, a book that’s a great gift as well as a handy cookbook filled with recipes.
The following is a great summer treat, peach melba ice cream sandwiches!

Peach Melba Ice Cream Sandwiches
From “New Orleans Classic Desserts” by Kit Wohl (Pelican Publishing)
Ingredients for roasted peaches
2 peaches, peeled, halved, and pitted
1/4 cup brown sugar
1/4 cup Steen's cane syrup
Splash Chambord liqueur
            Directions: Preheat the oven to 375 degrees. In a bowl, toss the peaches with the brown sugar and cane syrup. Spread the peaches on a non-stick baking sheet, and roast for 8 to 10 minutes, until slightly caramelized. Remove from the oven, and cool.

Ingredients for cinnamon cookies
2 stick butter (8 ounces)
1/2 cup granulated sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 cup almond meal (ground almonds)
2 teaspoons ground cinnamon
Extra sugar for dusting
1 pint vanilla ice cream
1/4 cup raspberry jam
            Directions: In a standing mixer fitted with the paddle attachment, cream together the butter, sugar, and salt until fluffy. Mix in the egg and vanilla, scraping down the sides of the mixing bowl with a rubber spatula. Combine the flour, almond meal, and cinnamon mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour in refrigerator.
Preheat oven to 325 degrees.
Unwrap the cookie dough, and place on a sheet of parchment paper. Lightly flour the top of the dough and roll it out to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut 8 circles from the dough, without removing them. Refrigerate the parchment sheet for 30 minutes. Place another piece of parchment paper on a baking sheet. Remove the circles from the dough, and place them on a parchment-lined pan. Dust the tops with a little granulated sugar. Bake for approximately 10 to 15 minutes, until slightly golden brown. Remove from the oven, and cool completely on a cookie rack.

Turn all of the cookies upside down and spread a little raspberry jam on each. Place a small scoop of vanilla ice cream on four of the cookies. Place a roasted peach half on top of each scoop of ice cream. Finish by topping the peaches with the remaining cookies, jam side down, drizzle with Chambord, and serve immediately.

Louisiana Book News is written by Cheré Coen, the author of “Forest Hill, Louisiana: A Bloom Town History,” Haunted Lafayette, Louisiana” and “ExploringCajun Country: A Historic Guide to Acadiana” and co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets.” Write her at cherecoen@gmail.com.