turmeric and ginger honeycomb ice cream

turmeric and ginger honeycomb ice cream| A Brown Table

I traveled to LA last weekend to attend the IACP (International Association of Culinary Professionals) awards. I made it a point to visit as many important restaurants as I could, we even visited Lisa Vanderpump's Pump restaurant in West Hollywood and saw her and Ken. We were too afraid to speak to her and chickened out, so nope we didn't speak with her or get photos with her. The IACP conference was a blast, I got to spend some time and meet some of favorite people in the world of food who have always inspired me. Now for the awards, I won the Best Photo Based Culinary Blog for this year and I couldn't be more thankful to you (click the link to see all the winners). You guys have given me so much support and love over the years and I wish you were all there with me to celebrate!

But since you couldn't be there physically, we can all celebrate with ice cream. As a kid whenever I got a cold, my dad would recommend drinking a glass of hot milk with turmeric sweetened with honey or sugar. But I've been toying with this idea for a while, why not put all of this into an ice cream and add some ginger? Sure, this ice cream is a culmination of a lot of home cold remedies in a way..... Okay, I have no scientific evidence that this will actually fight colds but it's really good! The bright yellow color of turmeric, the fresh ginger juice and the honey makes this one delicious ice cream. You can add a few bits of crystallized ginger and I did consider doing that but 1 1/2 tablespoons of juice squeezed out of a fresh piece of ginger root is intense, so I'd personally recommend cutting back on the amount of juice if you want to incorporate ginger bits. Also, don't add fresh ginger juice to milk and boil it, it will curdle! 

My recipe is loosely based on Jeni's Splendid Ice Cream's cream cheese technique which makes this an egg-free version. 

turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this ice cream;

  • Use a young and fresh ginger root, the flavor is better. I add the ginger juice to the ice cream base once it is chilled or the milk can curdle when hot. You can cut back on the amount of ginger used if you like it less intense
  • You could garnish this with bits of crystallized ginger root but I felt that it would be too gingery because the fresh ginger flavor is pretty strong.
turmeric and ginger honeycomb ice cream| A Brown Table

turmeric and ginger honeycomb ice cream

yields: about 1 pint


2 cups whole milk

2 cups half and half

1 teaspoon turmeric powder

1/2 teaspoon fine grain sea salt

1/2 cup fine grain sugar

1/4 cup diced honeycomb

2 tablespoons honey

1 1/2 tablespoons cornstarch powder

2 tablespoons water

3 ounces creamcheese

1 1/2 tablespoons peeled and freshly grated ginger root

1. Place the milk, half and half, turmeric powder, salt, sugar, honeycomb and honey in a thick-bottomed medium sized saucepan. Stir on medium-high heat with constant stirring until all the milk starts to boil. When the milk starts to boil vigorously, whisk the cornstarch and water in a small bowl and whisk into the saucepan. Allow the ice cream base to thicken by boiling for about 4 minutes with constant stirring. The mixture should resemble a custard and coat the back of a spoon. Pass the hot mixture through a sieve, then whisk the mixture into a large bowl containing the creamcheese. Store the ice cream in a gallon ziploc bag, place the bag in an ice water bath until it is completely chilled. 

2. Squeeze and collect the juice from the freshly grated ginger root. Stir this juice into the chilled ice cream base. Pour the liquid into your ice cream maker and churn as per the manufacturer's instructions. Store in a freezer safe container and allow to freeze for at least 4 hours until firm. 



oscar dinner party

Oscar dinner party | A Brown Table

If there is an event, I'd like to attend in person at least once in real life, it will have to be the Oscars. From what I've seen on TV and in the news, it always looks like one big party that continues through the night even after the award ceremony. And while it's true I'd like to meet a few actors (though I can envision myself, entering into a momentary paralysis while being starstruck from the glam) I've always wondered about the food. They always have something interesting and tasty to eat. I remember reading somewhere once, that they had 9 different menus for the night! 

Now while, I think 9 separate menus might surely be overkill to entertain at home, this menu I've created for Pottery Barn (Recipes in link) is simple yet pretty delicious and glamorous!

Here's what I'm serving on my Oscar menu this Sunday:

Start with this Apple Cider Hibiscus Ginger Cocktail made with champagne.

For small nibbles choose between or make both; Cannellini Bean and Blood Orange Crostini and/or Ancho Chili and Coriander Steak Crostini with Horseradish Mayonnaise.

And For dessert, this dark chocolate raspberry cake with a chocolate ganache frosting.

And now with our plates and glasses full, we can all focus on who is going to win!!!

cannellini bean and blood orange crostini for @potterybarn oscar dinner party| A Brown Table
cannellini bean and blood orange crostinifor @potterybarn oscar dinner party | A Brown Table
crostini for for @potterybarn oscar dinner party| A Brown Table
raspberry chocolate ganache cake for @potterybarn oscar dinner party| A Brown Table
apple cider ginger and hibiscus ginger cocktail for @potterybarn oscar dinner party| A Brown Table

Disclaimer: Thank you to Pottery Barn for sponsoring this post. All opinions expressed here are solely my own. 

tea and ginger infused lemon tart

tea and ginger infused lemon tart | A Brown Table

There are several things about winter that make it interesting after Christmas and the holiday season has passed. Citrus is a big one! From blood oranges to big, bright and yellow Meyer lemons, there are a lot of interesting colors to spot in what might otherwise be a pretty drab and cold season. So every winter, I make myself some sort of lemon or orange curd. A jar or two! 95% of the time it ends up in tart or a bar because that's one of my favorite ways to eat it. 

In many ways this filling is an ode to Indian tea, one specific version that is my favorite and includes freshly grated ginger root. It's perfect on a cold wintry day and it goes beautifully, in this lemon tart. I infused the lemon curd with freshly grated ginger root and black darjeeling tea in an odd way. The tea is made up in a concentrate (which is not your normal way to make tea) but it helps to control the water volume in the final ratios when you prepare the lemon curd. The strands of shredded ginger give this filling a nice little kick in every bit but you can strain it out, if you prefer a smooth and even texture. 

I had some issues baking a complete nut crust solely made with sugar, butter and nut flour. The longer you bake the higher the risk for the fat to melt out and drip. The water in the lemon curd starts to get absorbed by the nut and the end crust becomes soggy. To be honest, I'm not completely satisfied with this crust either, it tastes good but the issues I experienced testing different versions made me a little curious. My goal was to make an only nut flour based tart crust but my final version of this recipe ended up with oat flour to act as a binding agent. There's something to be said for the texture and taste of sweet toasted coarsely ground walnuts with lemon curd, it's delicious. The texture of this crust still needs a lot of work and perhaps, I can get some suggestions and help from you. I added oat flour to absorb some of the oils and liquid but waterproofing the  tart base with melted white chocolate is one trick I use often with pies and tarts. A thin layer will work well in this tart without compromising the taste of the lemon curd. My other issue with the only-walnut tart crust, was trying to release it from my tart pan after I chilled it. It's easier to release the tart from the pan while it is at room temperature rather than when it's chilled. 

So far, my experience with nut based crusts has been OKAY! Taste wise excellent but in terms of how it releases from the tart pan or how it absorbs liquid, has me curious. For those of you that bake with nut crusts, do you have any suggestions or tips or even a favorite recipe you like to use. Leave a comment below and I will check it out! I'm going to revisit this crust recipe in the near future because there has to be a way to make it work perfectly! 

tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table
tea and ginger infused lemon tart | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this dessert;

  • Use fresh ginger root. If you don't care for the texture of fresh ginger, strain the lemon curd once it is cooked and use the strained curd for the filling. 
  • This is not a normal method to prepare tea but I prefer to use this method to get a concentrated form of the flavor and in a small volume. 
  • You can use any tart crust you want. I add the oat flour to bind any liquid that might be present in the walnut dough while the sugar not only sweetens but also helps bind the crust together. 
tea and ginger infused lemon tart | A Brown Table

tea and ginger infused lemon tart

yields: one 9 inch tart


for the lemon curd

1/4 cup boiling water

4 darjeeling tea bags

1 tablespoon cornstarch, powder

1/4 cup fresh lemon juice (I used the meyer variety), squeezed

4 large eggs

1 cup superfine sugar

1/2 teaspoon lemon zest, fresh

1 teaspoon grated ginger root, fresh

1/2 stick butter, chopped and softened to room temperature

for the crust (or you can use your favorite/preferred tart crust)

14 ounces whole walnuts

1/4 cup oat flour

4 tablespoons butter, softened to room temperature + a little extra for greasing

4 tablespoons fine sugar

a little confectioners sugar to dust (optional)

1. Pour the boiling water over the darjeeling tea bags in a cup and let it steep for 10 minutes. Squeeze the bags and discard. Place the extracted tea liquid in a small saucepan and reduced the volume to 2 tablespoons. It will be very dark and concentrated. Cool completely. Once the liquid is cooled, whisk in the cornstarch to form a slurry and keep aside.

2. Prepare a pot of boiling water. Place a large glass bowl over the pot, the level of the boiling water must be an inch below the base of the glass bowl. This allows the steam to heat the eggs evenly. Place the eggs and sugar in the bowl and using a hand whisk or handheld electric whisk, whisk at high speed for about 5 minutes until the eggs become pale yellow and light and fluffy. Whisk in the lemon juice, lemon zest, ginger, butter, and tea-cornstarch slurry. Whisk continuously, until the mixture transforms into a thick custard. Remove from heat and transfer to container. Keep aside until ready to use. The lemon curd can be prepared a day ahead in advance and refrigerated until ready to use.

3. To prepare the tart crust, place a wire rack at midlevel in the oven and preheat to 325F. Pulse for a few seconds to grind the walnuts along with the sugar in a food processor to form a coarse powder. Remove the ground walnuts and transfer to a medium-sized mixing bowl. Fold in the oat flour and butter and mix using your hands to form a dough. Lightly grease a 9" fluted tart pan with a little butter. Line the base of the pan with parchment paper cut to size. Place the dough in the center of the pan and spread it out to cover the pan and the edges in an even layer, using your fingers. Place the prepared tart pan in a baking tray lined with parchment paper or a silicone mat, remove and bake in the preheated oven for 5 minutes. Remove the pan from the oven and pour the lemon curd into the tart shell. Level the filling using a small offset spatula. Return the tart to the oven and bake for another 8 to 10 minutes, until the edges of the filling start to get firm while the center of the filling jiggles slightly when shaken gently. Remove the tart pan from the oven and allow to cool completely to room temperature before releasing it carefully from the tart pan. Refrigerate  to chill the tart for at least 3 to 4 hours before serving. Dust with a little confectioner's sugar if desired. 

guest post: beard & bonnet cranberry ginger moscow mule

guest post by @beardandbonnet cranberry ginger moscow mule

We're off to Goa for the last wedding and plenty of beach time. All I can think about is eating and drinking all the coconuts in sight (I wish it were summer because it would be mango season). It's only fitting that today's post is a cocktail by the lovely Meg of Beard and Bonnett because this is one cocktail I'd love to drink by the sea. Meg is a super talented blogger and creates delicious gluten-free and vegan food on her site! She's also one of the friendliest and down-to-earth people you can meet and always willing to help. I'll let Meg take over now and talk about her lovely holiday cocktail.

guest post by @beardandbonnet cranberry ginger moscow mule

I am so excited to be visiting here on A Brown Table today sharing one of my favorite holiday cocktails! I have been a fan of Nik's inspiring photography and recipes for quite some time and am honored to have one of my own gracing the pages of his site. 

When I think about food during the Christmas holidays a few things come to mind - cookies, steaming mugs of hot chocolate, appetizers, and cocktails. Unlike Thanksgiving, where my family and friends sit down to huge decadent feasts, in December, we tend to host cocktail parties with tables loaded down with tapas and humongous homemade cookie platters. That's normal right?

guest post by @beardandbonnet cranberry ginger moscow mule

This cocktail has been in the works at my house for a few weeks now and I have to say it is one of my favorite cocktail creations to date. It is so easy to sip and the flavors of cranberry, vanilla, citrus, and ginger are a match made in heaven. If Santa were to whip you up a Christmas cocktail himself I imagine that this would totally be it!

guest post by @beardandbonnet cranberry ginger moscow mule

The recipe itself comes in 2 parts, one recipe for the cranberry vanilla syrup which can be made a few days in advance of your cocktail party and one recipe for the actual cocktail which you can double or triple as needed. I like to make a big pitcher of the cocktail minus the ice and let guests pour their drinks in their own glasses as needed. I intentionally made this drink easy for hosts by ensuring no special bar equipment is needed and the measurements are perfect to fill a wine glass so no need for washing extra glassware after the party is over. 

guest post by @beardandbonnet cranberry ginger moscow mule
guest post by @beardandbonnet cranberry ginger moscow mule

cranberry vanilla syrup


4 cups fresh cranberries, washed well

1 cup water

1/2 cup caster sugar

1/4 cup light brown sugar

1 vanilla bean, scraped

1/4 cup freshly squeezed orange juice

1. Combine the cranberries, water, sugars, and vanilla beans in a heavy bottomed sauce pan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened. The cranberries will begin to burst as they cook and if the syrup thickens too quickly you can add more water a few tablespoons at a time as needed.

2. Place a fine mesh strainer over a large bowl and pour the cranberry vanilla mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Stir in the orange juice. Allow the syrup to cool then store in the refrigerator for up to a week.

Prep time: 10 mins      Cook time: 30 mins    Serves: 2 cups

cranberry ginger moscow mule



1 1/2 ounces vodka

3 tablespoons cranberry vanilla syrup

strong ginger beer (I use Bundaberg)

juice of 1 lime wedge

Fill a wine glass halfway with ice. Add the vodka and cranberry vanilla syrup then fill to the top with ginger beer and stir vigorously until the syrup is completely blended with the liquor and ginger beer. Squeeze a lime wedge into the glass, stir again and serve.