A MidSummer Night's Dream; GaGa for Gorgonzola - Peach, Gorgonzola and Candied Pecan Ice Cream

my favorite photo from Union Square yesterday – I felt as if the eye of Summertime was peering at me

I awoke this morning with an instantaneous sense of confusion. You know – when you don’t know what day of the week it is and you can’t recall what you’re supposed to be doing right away? Coffee needed! Callie, our cat, has taken to starting a loud chorus of meowing as soon as my feet hit the floor. I must say, this is rather annoying – but it is enough to shake one out of those dreams……

another gift:

I am thrilled with the reality outside for a July 6 – had I ever seen this before? When will I again? I don’t know, but I’m sure savoring it! Anyway, in those moments of confusion, as I tried to orient myself, I just felt the tiniest worry that Summer is slipping by and I’m not succeeding in making time stand still! Silly me. I’m conflicted, yes I am, especially in this weather – what should I do first, what should I do next?????? One part of me wants to be here and in New York as I was yesterday – thoroughly relishing the reality of less traffic and everyone being “away” – how lovely!!!! Another part of me (a big part) wants to be over in those venues I wrote about yesterday, and part of me wants to be roaming along the road snapping away in the dunes of Truro and Provincetown………. my east coast equivalent of taking a walk on “the wild side”….. Ahhhh yes, a Mid-Summer Night’s Dream – my way………

Well anyway, I was driving home from New York late yesterday – a glorious afternoon of summertime treat-dom – a comfortable day in New York in July – ahhhhh, and I began thinking about ice cream again. I started thinking about Gorgonzola cheese again. I don’t know, maybe because I was in Murray’s Cheese and the heady aromas stirred me. Anyway, along Rt. 78 I began thinking about my favorite salad of Pears, Gorgonzola, and Candied Pecans with Grilled Chicken. Hmmm. Pears aren’t in season but of course Peaches are and they “pear” perfectly with Gorgonzola and Candied Pecans. Could I make an ice cream that’s not overwhelming with these ingredients.

photo courtesy winecountry.it

Anyway, a few words about blue cheese and, about Gorgonzola – creamy, unctuous, velvety, pungent, unforgettable, profoundly pair-able:

http://www.gourmetcheesedetective.com/Gorgonzola.html

http://hubpages.com/hub/Everything-You-Ever-Wanted-To-Know-About-Blue-Cheese

http://www.foodista.com/food/6CFLQLX4/gorgonzola

Melissa Clark’s article this week in the Dining Section of the Times was still fresh in my mind. It gave me a jumping off point for a recipe. Now, I just have to give the ingredient mix a try and get the proper proportions.

http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=0

Of course, if you are like me, you’ll invest in a copy of David Levovitz’s The Perfect Scoop.

Anyway, the only complaint I have about the master recipe is that it only yields 1 1/2 pints! I’m trying this today – just as soon as I can locate my “I can’t find it” ice-cream maker!

PEACH, GORGONZOLA AND CANDIED PECAN ICE CREAM –

2 ripe white or yellow peaches, diced

scant 1/4 cup good Gorgonzola (such as Mountain Gorgonzola) crumbled,

3/4 cups candied pecans, chopped

Follow directions for making the base up through step to – where you finish straining. Mix in the peaches, gorgonzola and candied pecans, just until mixed through – very gently with a rubber spatula. Freeze according to directions. Serve with a drizzle of sunflower honey or just plain. Feel free to vary the ingredient proportions as you like. Also, feel free to try it with other fruits of your choice. I might add a swirl of your best honey or even a scant bit of caramel to this………. or even some fresh cracked black pepper

Enjoy!

Candied Pecans – courtesy Fine Cooking:

1 cup toasted pecans

1 cup sugar

butter for pan

For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan. Try to keep the nuts in individual pieces or pulse in food processor for praline effect.

Ahhhh, Gorgonzola, the king of blue cheeses. I just happened to pick up this amazing piece in Kings in Mendham a couple of weeks ago. It was labeled Mountain Gorgonzola. It inspired me. When my Dad ate blue cheese when I was a kid, I thought it the most bazaar, if not insane thing on earth. In retrospect, this was just another of his sublime choices, born of particularly pretentious palate.

Here are a few other recipes to try with my favorite Blue Cheese:

http://www.wicklowfarmhousecheeseltd.ie/recipes%20pear%20cider.htm

http://www.foodnetwork.com/recipes/pan-roasted-chanterelle-gorgonzola-stuffed-chicken-breast-recipe2.html

http://www.foodnetwork.com/recipes/giada-de-laurentiis/bruschetta-with-gorgonzola-cheese-and-honey-recipe.html – this can be enhanced with some diced fresh peaches, fresh cherries, figs, or any fruit you like – serve on the deck in Orleans with Whispering Angel Rosé………thinking of this right now!

http://esclans.com/whispering-angel/