Edible Omaha

Ebelskivers

From the story The Roundness of Life by Matt Low , Photography by Linda Gentry Yield: 21 individual ebelskivers ¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan 2 eggs, separated 1¾ cups milk (or buttermilk) 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons granulated sugar Powdered … Read moreEbelskivers

Macarons

Yield: 3 dozen 1⅓ cups confectioners’ sugar ⅔ cup almond flour 3 egg whites, at room temperature ¼ cup granulated sugar Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats. In medium bowl, sift confectioners’ sugar and the almond flour together; set aside. Add egg whites to a clean, dry metal … Read moreMacarons

Roasted Strawberry and Rhubarb Pie Ice Cream

Yield: 1 quart Pie Crust Pieces Pie crust scraps from Asparagus Mushroom Onion Tart, or 1½ cups pie crust, uncooked and crumbled 1 tablespoon whole milk 1 tablespoon sugar Fruit Purée 1 pint fresh strawberries, hulled and halved 2 cups rhubarb chopped into 2-inch pieces ⅓ cup sugar Ice Cream Base 2 tablespoons cornstarch 1½ … Read moreRoasted Strawberry and Rhubarb Pie Ice Cream

CRANBERRY APPLE MUFFINS

Serving: 12 muffins 2 cups peeled, cored and chopped apples ¼ cup granulated sugar 2 tablespoons vegetable oil 1 egg 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 1 cup fresh or frozen cranberries ½ cup chopped walnuts Preheat oven to 350°. Line muffin tin … Read moreCRANBERRY APPLE MUFFINS

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