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Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

A sundae with hot fudge sauce, marshmallow sauce, and Spanish peanuts. A salty-sweet tradition.

By Maureen Abood On August 15, 2013 · 8 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegetarian
For a hot fudge sundae with marshmallow, in a tall glass sundae dish, layer fudge sauce with scoops of good vanilla ice cream. When I’m making the sauces, usually I’m not making the ice cream too and I bet you aren’t, either. I like Hagaan Dazs vanilla. Top the sundae with Spanish peanuts and a [...]
Read More »

Favorite Things: Glass Sundae Dishes

By Maureen Abood On August 13, 2013 · 1 Comment · In Favorite Things
You know how I was all crazy earlier this summer when I got an ice cream maker, my first? The ice cream in all of its nuances has been my fascination these months, lots of successes (salty burnt caramel, dark chocolate) and some teensie weensie flops (overly salted like the ocean salty burnt caramel, low-mint [...]
Read More »

Fresh Mint Chip Ice Cream, and a melting moment

By Maureen Abood On June 20, 2013 · 12 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
The mint flavor in Fresh Mint Chip Ice Cream depends on how much mint, or na’na, is used to infuse the milk and cream. It will seem like a ton of mint leaves, but that is necessary for full flavor. I have no hesitation about using a touch of green food coloring to go green [...]
Read More »

Favorite Things: My new ice cream maker

By Maureen Abood On June 18, 2013 · 11 Comments · In Favorite Things
It’s one of those things I’ve been pining after for as long as I can remember. I hadn’t even used an ice cream maker before I went to culinary school, and there tried out both high (no freezer necessary; the machine does it all) and low (rock salt, ice, outside) machines. It didn’t seem to [...]
Read More »

Candied Kumquats Recipe (over ice cream)

By Maureen Abood On April 18, 2013 · 7 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Vegan, Vegetarian
It was the word “sheriff” that got him. As in, I hope I don’t get arrested by the sheriff doing this. Call it a cheap trick, but when a kid has his head in the iPad and is so mesmerized he doesn’t noticed that he’s not in Michigan in the middle of winter anymore, that [...]
Read More »

Nougat Glace: ice cream without an ice cream maker. And more.

By Maureen Abood On June 28, 2012 · 9 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
Among the sweets I adore there is in fact a hierarchy of that which captures my imagination, attention, and I’ll say it: love. I reserve the right to revise this statement at any time, especially when confronted with something like chocolate that sends me over the top—but the truth is that white fluff in the [...]
Read More »

Technique: How to whip meringue

By Maureen Abood On June 27, 2012 · 2 Comments · In Techniques
What they say about literary technique is also true of culinary technique: you must first master the basics before you can take liberties with them. That’s why when we learned to whip egg whites at Tante Marie’s, we were given two tools, neither of which plugged into the wall: a balloon whisk and a copper [...]
Read More »

Ingredient: Cherries

By Maureen Abood On June 26, 2012 · 4 Comments · In Ingredients, Summer
When you come from Michigan, there is so much to say about cherries that you practically come to a halt thinking of where to begin. When you’re Lebanese, cherries are known for their pits as mahleb, ground and used as a flavoring in baking. But right now it’s summer, and we’re focused on fresh fruit [...]
Read More »

Favorite Things: Stand Mixers. What color is yours?

By Maureen Abood On June 25, 2012 · 9 Comments · In Favorite Things
As with anything, it’s the physical that is always the first sign of attraction. There must be some kind of color chart that indicates the meaning behind the color you choose for your stand mixer. Or maybe I should write that chart if none exists. My mother’s original stand mixer is a white Sunbeam, purchased [...]
Read More »
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Salted Caramel Ice Cream with Orange Blossom

By Maureen Abood On October 18, 2014 · 5 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes
The ultimate ice cream! This recipe for Salted Caramel Ice Cream is adapted from my favorite ice cream book, Jeni’s Splendid Ice Creams at Home. My ice cream maker of choice is this one. The base is made without eggs, but uses cream cheese for flavor and texture. Making the caramel takes close attention; read [...]
Read More »

A sundae with hot fudge sauce, marshmallow sauce, and Spanish peanuts. A salty-sweet tradition.

By Maureen Abood On August 15, 2013 · 8 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer, Vegetarian
For a hot fudge sundae with marshmallow, in a tall glass sundae dish, layer fudge sauce with scoops of good vanilla ice cream. When I’m making the sauces, usually I’m not making the ice cream too and I bet you aren’t, either. I like Hagaan Dazs vanilla. Top the sundae with Spanish peanuts and a [...]
Read More »

Favorite Things: Glass Sundae Dishes

By Maureen Abood On August 13, 2013 · 1 Comment · In Favorite Things
You know how I was all crazy earlier this summer when I got an ice cream maker, my first? The ice cream in all of its nuances has been my fascination these months, lots of successes (salty burnt caramel, dark chocolate) and some teensie weensie flops (overly salted like the ocean salty burnt caramel, low-mint [...]
Read More »

Fresh Mint Chip Ice Cream, and a melting moment

By Maureen Abood On June 20, 2013 · 12 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
The mint flavor in Fresh Mint Chip Ice Cream depends on how much mint, or na’na, is used to infuse the milk and cream. It will seem like a ton of mint leaves, but that is necessary for full flavor. I have no hesitation about using a touch of green food coloring to go green [...]
Read More »

Favorite Things: My new ice cream maker

By Maureen Abood On June 18, 2013 · 11 Comments · In Favorite Things
It’s one of those things I’ve been pining after for as long as I can remember. I hadn’t even used an ice cream maker before I went to culinary school, and there tried out both high (no freezer necessary; the machine does it all) and low (rock salt, ice, outside) machines. It didn’t seem to [...]
Read More »

Candied Kumquats Recipe (over ice cream)

By Maureen Abood On April 18, 2013 · 7 Comments · In Gluten-Free, Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Vegan, Vegetarian
It was the word “sheriff” that got him. As in, I hope I don’t get arrested by the sheriff doing this. Call it a cheap trick, but when a kid has his head in the iPad and is so mesmerized he doesn’t noticed that he’s not in Michigan in the middle of winter anymore, that [...]
Read More »

Nougat Glace: ice cream without an ice cream maker. And more.

By Maureen Abood On June 28, 2012 · 9 Comments · In Ice Cream and Sorbets, Pastry and Sweets, Stories and Recipes, Summer
Among the sweets I adore there is in fact a hierarchy of that which captures my imagination, attention, and I’ll say it: love. I reserve the right to revise this statement at any time, especially when confronted with something like chocolate that sends me over the top—but the truth is that white fluff in the [...]
Read More »

Technique: How to whip meringue

By Maureen Abood On June 27, 2012 · 2 Comments · In Techniques
What they say about literary technique is also true of culinary technique: you must first master the basics before you can take liberties with them. That’s why when we learned to whip egg whites at Tante Marie’s, we were given two tools, neither of which plugged into the wall: a balloon whisk and a copper [...]
Read More »

Ingredient: Cherries

By Maureen Abood On June 26, 2012 · 4 Comments · In Ingredients, Summer
When you come from Michigan, there is so much to say about cherries that you practically come to a halt thinking of where to begin. When you’re Lebanese, cherries are known for their pits as mahleb, ground and used as a flavoring in baking. But right now it’s summer, and we’re focused on fresh fruit [...]
Read More »

Favorite Things: Stand Mixers. What color is yours?

By Maureen Abood On June 25, 2012 · 9 Comments · In Favorite Things
As with anything, it’s the physical that is always the first sign of attraction. There must be some kind of color chart that indicates the meaning behind the color you choose for your stand mixer. Or maybe I should write that chart if none exists. My mother’s original stand mixer is a white Sunbeam, purchased [...]
Read More »
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