I am purposely writing this post the evening of Wednesday, August 26th, which is National  Women’s Equality Day. It marks the day in 1920 when white women in the United States got the equal right to vote. (Most Black women waited 50 more years to gain that right.) August 26th was the 100th anniversary of the certification of the 19th Amendment’s ratification, giving women the constitutional right to vote.

Amusing myself with a theme week, every evening I’ve been raising a glass or two to honor and learn more about a suffragette. My picks are Anthony, Paul, Stanton, Stone, Wells, Lampkin, Truth, Tubman and the Iroquois women.  In a moment of serendipity, last Sunday the incomparable Dorie Greenspan featured Chocolate-Flake Raspberry Ice Cream in her NYT’s EAT column. Our CooktheBookFriday’s choice this week is her Blueberry-Buttermilk Bundt Cake. With ice cream, cake and flags resurrected from July 4th it’s a week-long hen’s party for me and those stalwart suffragettes.

MENTALLY STRONG WOMEN DON’T…..

In the spirit of suffrage month (you all know I love Lists) this is worth a share. And to all you guys who receive my blog, please read this also. It’s from author Amy Morin’s book entitled “13 Things Mentally Strong Women Don’t Do.” Is counterintuitive the right word here?

1.They don’t compare themselves to others.

2.They don’t insist upon perfection.

3.They don’t see vulnerability as a weakness

4.They don’t let self-doubt stop them from reaching goals.

5.They don’t overthink everything.

6.They don’t avoid tough challenges.

7.They don’t fear breaking the rules.

8. They don’t put others down to lift themselves up.

9. They don’t let others limit their potential.

10.They don’t blame themselves when something goes wrong.

11.They don’t stay silent.

12. They don’t feel bad about reinventing themselves.

13. They don’t downplay their success.

WHAT ARE YOU WATCHING?

I’ve been watching MasterClass which is an e-learning platform that features classes taught by well-known celebrities, industry leaders and masters of their crafts who give curated lessons. I just finished author Doris Kearns Goodwin’s excellent class on U.S. Presidential History and Leadership. I’ve moved on to NYC’s pâtissier Dominique Ansel’s French Pastry Fundamentals. It’s happy. and calorie-free. Fundamental to Dominique is professional to me! For more info, click on this Link.

WHAT ARE YOU READING?

ICE CREAM SOLVES THE WHOLE SHEBANG

Pull out your ice cream maker (borrowing is good) and make this fabulous raspberry ice cream. Pour on Dorie’s version of Magic Shell, a glossy, glorious-tasting hard topping that works…..like magic. Now smile.    

CHOCOLATE-FLAKE RASPBERRY ICE CREAM by Dorie Greenspan, EAT, The New York Times

INGREDIENTS:

The Chocolate Topping:

12 ounces semisweet or bittersweet chocolate, finely chopped

3 tablespoons coconut oil

The Ice Cream:

8 ounces  fresh (or frozen) raspberries (if using frozen, don’t defrost)

2 cups heavy cream

1 cup buttermilk (shake well before measuring)

½ cup granulated sugar

3 tablespoons honey

3 tablespoons powdered milk

3 tablespoons vodka

1 teaspoon pure vanilla extract

½ teaspoon fine sea salt

DIRECTIONS:

1.Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. 

2. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.

3. For the Ice Cream, working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) 

4. Cover, and refrigerate the mixture for 6 hours or up to 1 day. When you’re ready, pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.

4. Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. 

5. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.

6. Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it’s had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream or the cone. It will immediately harden into a chocolate shell

COOK the BOOK FRIDAYS

This bundt can go plain with a powdered sugar dusting or fancy by drizzling a powdered sugar glaze on top. Ice cream? Whipped Cream? Your call. Not too sweet, this cake is summer goodness. 

BLUEBERRY-BUTTERMILK BUNDT CAKE by Dorie Greenspan, Everyday Dorie, The Way I Cook

Serves 12

INGREDIENTS:

2 cups plus 1 TBS all purpose flour

1 1/4 tsp baking powder

1/4 tsp baking soda

1 pint blueberries (2 cups)

1 1/4 cups granulated sugar

Zest of one lemon

1 stick of butter at room temperature, cut into chunks

1/4 tsp sea salt

3 large eggs at room temperature

1 1/2 tsp vanilla

1/2 cup canola oil

1/2 cup buttermilk

Confectioners sugar for dusting

DIRECTIONS:

1. Preheat the oven to 350° Butter and flour your bundt pan – even if it is nonstick. This cake can stick. (Or coat with baker’s spray  and then dust with flour.)

2. Whisk together the 2 cups of flour, the baking powder and baking soda

3. Mix the remaining TBS of flour with the berries and set aside

4. Add the sugar and zest to the bowl of stand mixer. Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.

5. Add the butter and salt. Using the paddle attachment set on medium, mix together until light and fluffy, about three minutes.

6. Turn to low and add the eggs, one at a time for one minute each until well combined.

7. Beat in the vanilla and oil.

8. Mix in the buttermilk on low speed until combined. Turn the mixer off.   Fold in the flour mixture until combined. Turn the mixer on and beat on low speed until the dry ingredients are blended.  Using a flexible spatula, fold in the blueberries.

9. Add the batter to the prepared pan. Drop the pan on your counter a 3-4 times to allow the batter to settle

10. Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean. Cool on a wire rack for 15 minutes before unmolding. 

11. Let cool completely before dusting lightly with the powdered sugar.

This post follows my progress cooking each recipe from
Dorie Greenspan’s Everyday Dorie, The Way I Cook. Check out our online group who cooks together virtually at www.CookTheBookFridays.Wordpress.com