Who wants a Froz Broz Tshirt? You do! Still have limited sizes available for $12 each. Order one now! Send us your size by emailing us at moneyinmymouth@frozbroz.com. Put “Tshirt” in the subject line, and we will email you pick up details.
Peace Coffee Chocolate Truffle
As the Autumnal Equinox passes and our days and nights begin to feel cooler and shorter, we got to thinking about flavors that are warm and comforting. We couldn’t think of two more warm and comforting flavors than coffee and chocolate. You know that feeling you get in the Fall when the day turns dark and you just want to curl up on the couch with a blanket and a tub of ice cream. FrozBroz has you covered – Peace Coffee Chocolate Truffle.
We start with Guatemalan Dark coffee beans roasted here in Minneapolis at our favorite Peace Coffee. Check them out if you haven’t already at www.peacecoffee.com. They are doing good things for coffee farmers and our community.
We infuse our cream with coffee using a french press.
Now let us make some truffles with Divine Dark Chocolate. Divine is a fair trade chocolate that is 45% owned by the farmers – and it’s delicious.
Chop it!
We make a nice ganache, let it cool, chop it up again, and toss in cocoa powder – truffles.
Here’s the final product for your couch consumption – Peace Coffee Cocoa Truffle.
You can win one of two available pints this week — leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners on Friday afternoon (9/30/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!
Plum Jam with Maple Orange Walnuts
In anticipation of our trip to Minnesota Peach, David Griffin’s fruit and vegetable farm in Cold Spring, MN(http://vimeo.com/27403794), we got to thinking about what we could pull together as a representative ice cream. David’s niece, Molly, kept us updated as to what was ripe and in season. It seemed every weekend something came up and we weren’t able to make it out to the farm. Fortunately, this gave us time to conceptualize this one – Plum Jam with Maple Orange Walnuts.
We start with Cinderella Plums from Michigan, purchased at the Seward Coop. These plums are sweet and bright, but wait until we get our hands on some of David’s “Surprise” plums next year.
Pitted and sliced, then thrown in a pan and toss with sugar and lemon.
Simmer Down. Plum Jam. Like Jammin? Check out Serious Jam www.serious-jam.com/ located here in Minneapolis.
These Walnuts get slow roasted with Wild Country Maple Syrup from Lutsen, MN , then finished with orange zest, cinnamon and salt.
Thanks to Minnesota Peach for a huge amount of inspiration. To that – Plum Jam with Maple Orange Walnuts.
As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!
Olive Oil Parmesan
Although not local, olive oil is something we always have on our table during the harvest season. It seemed only fitting to add a great pair to olive oil – Parmesan Cheese. Together they work in harmony as they both provide fruity and nutty notes to make this batch another in-your-face FrozBroz flavor.
We start with this beautiful Extra Virgin Olive oil from Tuscany, Italy – “Dolciolio”, meaning sweet oil, has olives that are picked by hand to avoid bruising, and pressed within 24 hours before any fermentation can occur. This oil is a mix of Leccino, Pendolino and Maurino olives. Want to buy a bottle? Check it out at Coastal Seafoods, Minneapolis.
We add finely grated SarVecchio Parmesan Cheese from Sartori Cheese in Plymouth, WI. This cheese speaks for itself.
In your face! FrozBroz Olive Oil Parmesan Ice Cream.
As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!
Tomato
In January there is nothing a food loving person could want more than a ripe tomato from the heart of summers harvest. People spend harvest months canning and canning and canning tomatoes for the cold months to come. We spend this time making tomato ice cream. Now we know there are a lot of people out there thinking, “tomato ice cream? Come on, that’s just wrong”. Let us tell you folks, it’s like the strawberry ice cream you never had.
We start with Roma tomatoes from the our favorite local summer produce spot – the Midtown Farmers Market. Romas are the tomato of choice for ice cream as they help maximize the amount of usable tomato meat. That’s right, meat. We have tried using Heirloom tomatoes, and the results are hard to distinguish.
Making tomato concassé. We start by dropping tomatoes into boiling water…
Then into an ice bath. Peel and remove seeds and core. Throw into a food processor
Tomato puree. We drain as much tomato water as we can from this puree and the two results are…
Fresh tomato paste(left) and tomato water(right). This tomato water is golden for many other kitchen uses, but for the purpose of this blog, it’s all about the fresh tomato paste here. It goes into our ice cream base and…
It’s delicioso! FrozBroz Tomato Ice Cream!
As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!