..but I "won't" do that. (CtBF: Midori Babas with Pineapple & Apricot Kernel Ice Cream)
"Whatever is dirty, it is women's job to clean up, or drive some man to clean up, and that goes for everything from cellar to senate." Agnes Macphail
Now, there are many things in my life that I don't love doing but don't mind doing: folding laundry, pulling weeds, cleaning bathrooms. On the flip side, there are a much fewer number of things that I don't love doing but I mind doing.
Washing dishes is pretty high on that list.
This week's (and the next round's) Cook the Book Fridays involved a sink dirtying path on the road to deliciousness.
A butter rich yeasted cake formed the base for this rich dessert. Although the dough was not technically challenging to work with, it was sticky and ultimately a mess to clean up (strike one).
In addition to the stuff needed to prepare and bake the dough (stand mixer bowl and attachments, prep bowls, muffin tins, spatulas, measuring spoons), the next round of dishes consisted of all the "stuff" involved in making a simple syrup and soaking the babas introduced a further round of sink clutter (measuring cups, sauce pan, bowl for soaking). Strike 2. Side note: I was out of Kirsh, so I finished up a bottle of Midori (melon liqueur) to add flavoring to the simple syrup.
Because I was planning on a two-fer, the next step involved all the dishes needed to make apricot kernel ice cream. I won't list them all here, but you get the idea.... Strike 3.
And then...there was the pineapple. More dirty dishes. On the execution side, I veered off of the directions and cooked the pineapple in brown butter, brown sugar and added a splash of rum to seal the deal.
Ultimately, the pieces all came together to form something pretty special. However, I'm still pretty bitter about all those dishes...
In case anyone was counting on the "not following directions front", I think the tally is 1) Midori instead of kirsch, 2) apricot kernel ice cream instead of whipped cream and 3) using brown butter and rum on the pineapple (and slicing it instead of chunking it).
This post participates in Cook the Book Fridays, where a group is currently working their way through David Lebovitz's My Paris Kitchen (not an affiliate link).