Poof, Yer a Sammiche!

Discussion in 'Food and nutrition' started by Penmart01, Dec 17, 2003.

  1. Penmart01

    Penmart01 Guest

    We call for English-style bitter orange marmalade (made with Seville oranges
    and often called Dundee) because other types made the ice cream too sweet and
    too soft. It's available at specialty foods shops and some supermarkets. This
    recipe makes about a dozen more florentines than you'll need for the
    sandwiches, but it's a good idea to have extra in case one or two break — and
    the cookies are delicious even without the ice cream.
    Active time: 1 1/2 hr Start to finish: 7 hr (includes freezing)

    For ice cream 3 navel oranges 5 tablespoons sugar
    1/2 cup English-style bitter orange marmalade 2 cups half-and-half 1 cup heavy cream 5
    large egg yolks
    2/2 teaspoon vanilla extract
    3/8 teaspoon almond extract
    4/4 teaspoon salt Vegetable oil for pan

    For florentines 1 cup slivered blanched almonds (4 1/2 oz)
    5/2 cup sugar
    6/2 tablespoons unsalted butter, softened 2 tablespoons light corn syrup 2 tablespoons heavy cream
    7/4 teaspoon vanilla extract
    8/8 teaspoon salt 2 teaspoons all-purpose flour 5 oz fine-quality bittersweet chocolate (not
    unsweetened), finely chopped

    Special equipment: an instant-read thermometer; an ice cream maker; parchment paper; a 2 1/2-inch
    fluted round cookie cutter; a pastry brush: an offset metal spatula

    Make ice cream: Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze enough
    juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3 tablespoons sugar to a boil in a
    1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes. Add marmalade and
    simmer, stirring, until melted, about 1 minute. Remove from heat and cool.

    Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart
    heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add 1/2
    cup hot cream mixture in a slow stream, whisking. Stir custard into cream mixture in saucepan and
    cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat
    back of spoon and registers 175 to 180°F on thermometer (do not let boil).

    Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture,
    vanilla, almond extract, and salt. Cool to room temperature, stirring occasionally, then chill,
    covered, until cold, at least 2 hours.

    Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and sides of a 13- by 9-
    inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang
    on each short end. Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze
    until ice cream is hardened, about 4 hours.

    Make florentines while ice cream hardens: Put oven rack in middle position and preheat oven to
    350°F. Line 2 baking sheets with parchment.

    Pulse almonds with sugar in a food processor until finely ground. Cook almond mixture, butter, corn
    syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until
    butter is melted and sugar is dissolved, 2 minutes. Remove from heat and stir in flour, then
    transfer batter to a bowl and chill until firm, about 1 hour.

    Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets. Gently
    flatten balls to about 1 1/4 inches in diameter with a fingertip.

    Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment with cookies from sheet
    onto a rack to cool completely.

    Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water,
    stirring occasionally, then remove top of double boiler or bowl from heat.

    Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put,
    chocolate sides up, on rack. Chill cookies in 1 layer until chocolate sets, about 5 minutes.

    Assemble sandwiches: Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with
    cookie cutter. Lift out rounds with offset spatula and sandwich each between 2 chilled florentines,
    chocolate sides in.

    Cooks' notes: • Florentine cookies (brushed with chocolate but not filled with ice cream) can be
    made 2 days ahead and chilled, layered between sheets of wax paper, in an airtight container. •
    Ice cream sandwiches can be assembled 3 days ahead and frozen, individually wrapped well in plastic
    wrap. Let soften in refrigerator 5 to 10 minutes before serving.

    Makes 12 sandwiches.


    ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
    ```````````` "Life would be devoid of all meaning were it without tribulation."