Portland is an awesome place to live. It’s like the land of beer and vino, with a lot of funky, slow driving, alternative lifestyle loving, vulgar doughnut eating, striped sock wearing people thrown in the mix. There are more food and bar establishments here (not to mention strip clubs) than you can ever possibly visit. Most of the big names in music make a pit stop here, and of course if you want to be disappointed you can always catch a Blazers game. I mean, where else can you drink a pint and play Dr. Mario Brothers or BurgerTime?
But all this awesomeness doesn’t come for free. Portland seems to have a knack for attracting tons of mid-20’s/ 30-something’s that all arrive without jobs. This means that those of us already here have an ever growing amount of competition. And while it used to be the cheapest city of the west coast to live, and perhaps still is, it’s quickly growing up. Though it’s not on par with San Francisco yet, it’s trying its damnedest to get there. So while it’s truly a fantastic city with a wonderful climate and superb amenities, the hubs and I have decided to move it on down the line.
So where are we bound? To a city both of use said we’d never move to. Dallas. Texas. The Big D. Did you know it’s been over a 100 degrees there lately? Did you know my husband practically melts in the heat? Yeah, it’s gonna be interesting! My sister pretty much sealed our fate when she moved there in February. Plus the job market is supposedly not quite the ferocious beast it is here, but we’ll be the judge of that I guess.
So having said all that, the posting here will be a bit sparse over the next few weeks as we pack and clean and load and drive and drive and drive and unload and unpack and etc, etc. But I’ll leave you now with a tasty little summer treat, and hopefully there will be some cookies up here before we begin our trek across country.
Almond Amaretto Ice Cream
- 6oz extra-firm silken tofu
- 1 can coconut milk (full fat is better than light)
- 3/4 C organic sugar
- 1 t almond extract
- 1 t vanilla extract
- 5 T Amaretto liqueur
- pinch of salt
- 1 C sugared or candied almonds, roughly chopped
Puree the tofu in a blender with just enough milk to help it along. Once it’s completely smooth, add the rest of the ingredients, except the nuts, and puree again. Place it in the fridge for a bit to cool back down.
Now regarding those nuts, they’ll get all soggy and mushy if you just place them straight into the ice cream without doing anything to them, and nobody wants soggy nuts do they? The best way to avoid this is to candy them, but that typically involves egg whites and we obviously don’t do that here. You can sugar them however, and that’s super easy to do.
Generally you do not chop nuts before sugaring and toasting but if you chop them after you’ll break the barrier you just created and all will be for not. So, roughly chop the almonds. Bring a solution of equal parts sugar and water to boil (also known as simple syrup). Toss the nuts in the boiling simple syrup and stir them around for about 15 seconds. Now drain them, reserving the simple syrup if you like for another use, and spread them out on a sheet pan lined with parchment or a Silpat. Toast the nuts in a 350 degree oven until they’re no longer sticky. And since you can’t tell if they’re sticky while they’re still hot, pull an almond out of the oven and set it on the counter for a minute and then test. If it’s not sticky and has a good crunch, you’re done!
So when you’re ready, spin your ice cream in your ice cream maker. Add the cooled almonds towards the end of the spinning process, or fold them in after it’s spun. Cover tightly and freeze for several hours to allow it to setup completely.
Well I guess I’ll see you on the other side, but hopefully before. If you live or have lived in Dallas and have some vegan tips for me (i.e. restaurants) please share!