Olive Oil and Roasted Garlic Hamburger Buns

I’m not a huge fan of 4th of July. I don’t love fireworks, or mosquitos, or standing outside in the oppressive summer heat. I’m not super into platters of grilled meats or red, white, and blue tank tops. One thing I can always get behind, however, is a great cheeseburger. We do so little food-wise when it comes to 4th of July, that making your own hot dog or hamburger buns doesn’t seem quite as overwhelming and I promise you, it’s definitely worth it. These hamburger buns are brioche-esque, meaning that they are enriched slightly with fat, eggs, and milk, but not so much of these ingredients as to make a full brioche. They are light and fluffy, soft in the middle and sturdy enough to support a fully-loaded cheeseburger and they come together in just a couple of hours. And if you’re anything like my mom and prefer charred hot dogs to hamburgers, just shape them in cylinders instead of rounds to make hot dog buns. So Happy 4th of July to you all! I hope that your weekend is filled with air conditioning, cold margaritas, and great hamburger buns.

Olive Oil and Roasted Garlic Hamburger Buns

Yield: about 9 buns

adapted from NYTimes Cooking

Ingredients 

1 cup (237 g) warm water

3 T (42 g) whole milk

2 tsp active dry yeast

2 eggs, lightly beaten

3 cups (410 g) all purpose flour

1/2 cup (67 g) whole wheat flour

1 1/2 tsp kosher salt

2 T (30 g) honey

3 T (40 g) olive oil

1 head roasted garlic (about 20-25 grams) *see note below*

egg wash

Procedure: 

1. In a glass measuring cup, combine water and milk and heat in the microwave for about 30 seconds, until warm to the touch. Add yeast, and let rest for 5 minutes, until yeast is foamy. 

2. Meanwhile, in a medium bowl, whisk together flour and salt. Set aside. 

3. In the bowl of a stand mixer fitted with the dough hook attachment, combine eggs, honey, and olive oil. Add the yeast and liquid mixer and gently stir with a rubber spatula, just to combine. 

4. With the mixer on low speed, gradually add dry ingredients, followed by the roasted garlic. When everything has been added, increase mixer speed to medium and mix for 5-7 minutes, until a smooth, elastic dough has formed and it begins to pull away from the sides of the bowl. You can test the dough’s gluten development by performing the window pane test. 

5. Transfer the dough ball to a lightly-oiled mixing bowl, cover with plastic wrap and let proof for 1 1/2-2 hours, until doubled in size. 

6. Turn the dough out onto a lightly-floured work surface. Divide the dough into 50 gram portions and then shape each piece into a ball. 

7. Place dough balls on a parchment lined baking sheet and cover with plastic wrap. Let proof another 30-45 minutes, until buns are puffy and an imprint fills in halfway when poked gently with a finger. 

8. When the buns are finished proofing, preheat the oven to 375° F. Brush the tops of each bun with egg wash and sprinkle with sesame seeds. 

9. Bake for 15-20 minutes, rotating the pan halfway through the baking time, until buns are golden brown. Let cool completely before slicing. 

Notes: To roast garlic, slice a head of garlic in half horizontally and pour a couple of glugs of olive oil over the open cloves. Wrap the garlic tightly in aluminum foil and roast at 400° F for 20-30 minutes, until garlic is soft, caramelized, and fragrant. Let cool completely and then squeeze garlic cloves out of the skins. And if you’re roasting one head, you might as well roast two and then keep roasted garlic in the fridge to smear on anything and everything.

Goat Cheese and Roasted Raspberry Crumble Ice Cream

Have y’all ever been to a Jeni’s Ice Cream? If you haven't, you’re missing out. The franchise started in Ohio, but they have locations all over the Midwest and Southeast (and even California now according to the website!). We discovered Jeni’s a few years back while living in Nashville, where the ice cream shop has a cult following. It doesn’t matter if it’s 90° F and sunny or 35° F and snowy, you could always spot any Jeni’s location because of the line snaking out of the front door and down the sidewalk. They have a whole bunch of unique flavors that change seasonally, but my absolute favorite was a Goat Cheese and Red Cherries Ice Cream that only made it’s appearance in late Spring/early Summer. Usually, around mid-May, I would start seeking out Jeni’s trips to see if this perfect flavor had made it’s appearance on the board yet and get as much as I could before it disappeared at the end of cherry season. For all of the times that I went with high hopes of finding the goat cheese ice cream only to find it’s space on the flavor board empty, there was Brambleberry Crisp. Ribbons of dark, juicy berries, swirled with cobbler chunks, and although it wasn’t the goat cheese and red cherries, it made a pretty great second choice.

This ice cream is a mash-up of these two favorites. The tangy goat cheese gives almost a cheesecake flavor to the ice cream base, while bright summer raspberries are roasted until they are dark fuchsia and stirred in with chunks of crumble topping. The best part is that this ice cream can be made with or without an ice cream maker. Like all of my ice cream recipes here on the blog, it’s a creme anglaise base that gets chilled, whipped, and frozen—no churning necessary. But, if you’re one of the blessed few who has an ice cream maker at home, the base can be added to your machine and churned following the instructions on your ice cream maker. It’s a perfect summer treat for those of us without a Jeni’s around the corner.

Goat Cheese and Roasted Raspberry Crumble Ice Cream

Yield: 1 quart ice cream

Ingredients: 

for the ice cream base

2 cups (460 g) heavy cream

3/4 cup granulated sugar

4 egg yolks

pinch of salt

1/2 tsp vanilla extract

2.5 oz goat cheese

for the roasted raspberries

10 oz raspberries

2 T granulated sugar

for the crumble 

1/4 cup (35 g) all purpose flour

1/2 cup (50 g) rolled oats

3 T (40 g) brown sugar

1/2 tsp cinnamon

1/4 tsp kosher salt

4 T (57 g) unsalted butter, cold and cubed

Procedure: 

to make the ice cream: 

1. In a medium saucepan, heat cream over medium-low heat until it is beginning to bubble around the edges of the pan and is hot to the touch. 

2. While the cream is heating, whisk together salt, vanilla, egg yolks, and sugar in a large bowl. When the cream is hot, slowly stream it into the egg mixture, whisking continually the whole time. Transfer the entire mixture back into the saucepan and return to heat. 

3. Cook, stirring continually with a wooden spoon, over low-medium heat until anglaise sauce is thickened, but do not bring to a boil. You can test if the sauce is ready by wiping your finger through the sauce along the back of the wooden spoon. If the line your finger creates holds, the sauce is ready. If it drips, continue cooking. 

4. When the sauce is sufficiently thickened, strain into a large mixing bowl, whisk in goat cheese until melted and combined, cover, and refrigerate.

5. Whipping and chilling: When the anglaise sauce is cold, transfer to a mixer and begin whipping. Whip until soft peaks form and then return to the refrigerator.  

to make the roasted raspberries:

1. Combine raspberries and granulated sugar in a cast-iron skillet or glass baking dish. Bake at 400° F for 15 minutes. After 15 minutes, gently stir raspberries and continue baking for another 10-15 until bubbly and softened. Set aside to cool.

to make the crumble: 

1. Preheat oven to 350° F. Line a small baking sheet with parchment paper and set aside. 

2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, oats, sugar, cinnamon, and salt. Mix on low speed for 30 seconds to combine. 

3. Add cold butter to flour mixture and mix on medium speed until butter is evenly distributed and completely incorporated. (If making ahead of time, the crumble mixture can be stored in the refrigerator for up to three days.)

4. Press crumble mixture in an even-layered disc or rectangle on your prepared baking sheet. Bake for 10 minutes, rotating the pan halfway through, until golden brown on the edges. Remove from oven and allow to cool completely on the pan and then use your hands to break up into chunks. 

to assemble ice cream: 

1. After whipping the creme anglaise to soft peaks, use a rubber spatula to gently fold in the cooled roasted raspberries and sprinkle in the crumble mixture. (Make sure to mix only until everything is evenly distributed, but that ribbons and streaks of raspberry remain.)

2. Spread ice cream in an 8x8 pan or a loaf pan, cover the dish with plastic wrap and freeze overnight (8-12 hours). 

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Key Lime Pie

Inspired by the Atlantic Beach Pie, this tart key lime pie features a salty potato chip crust filled with a tangy key lime and sweetened condensed milk custard.

Ah, key lime pie. When I was a kid, there was a period of about two years where we regularly dined at a fish house called Catfish Dewey’s. At least once a month, on a Friday night, we would make the 20 minute trek all the way out to Oakland Park and sit on a bench outside of a rickety wooden trailer for 40 minutes while we waited for a table in a dimly lit dining room with creaky floorboards. We sat at tables covered in plastic checkered table cloths with little packages of salad crackers, aka appetizers, eating our weight in crab legs (which now as an adult I realized are not cheap at all and I see that my parents were saints for letting their children eat so many). And finally, the meal always ended with key lime pie. My dad isn’t much of an “order dessert at a restaurant” kind of guy, but he always made an exception for the key lime pie at Catfish Dewey’s. It was very basic, tart and creamy, topped with whipped cream and exactly how a true Florida key lime pie should be.

key limes vs limes: what is the difference?

Does it matter which one you use? Can you make key lime pie without key limes? Let’s dive in.

Key limes, also known as Mexican limes or West Indian limes, are small, vibrant limes and their juices are slightly tart and very floral. Back in the early 1900s, they were grown all over Florida, especially in the Key’s (hence the name Key Limes) and because of the alkaline soil and hearty rains, these little flavorful limes flourished in Florida. They were bright and juicy and well-rounded. In the 1920s, hurricanes wiped out a lot of the key lime groves around Florida and farmers replaced them with Persian lime trees, which are those big, dark green limes we find in the grocery store. Because Persian limes are now more widely grown, they are much more accessible and a lot of the key limes found in the United States are grown in Mexico and don’t necessarily have that je ne sais quoi that the original Florida key limes possessed.

Lucky for me, living in the Sunshine State, it’s a little easier to get your hands on key limes grown in Florida. They are more expensive than their more accessible Persian counterparts and because of their petit size, they yield less juice, but if you are able to get your hands on some, I recommend using them. Even using real key lime juice for half of the amount of lime juice called for will give your key lime pie that traditional balanced tartness that a true key lime pie is known for. That being said, if you aren’t able to find key limes from Florida and don’t want to spend a billion dollars for that bottle of key lime juice you found on Amazon, big green Persian limes will do the trick and save a couple of dollars.

how to make swiss meringue: 

You can use the leftover egg whites to make an easy peasy Swiss meringue for topping your pie. All you need is egg whites and sugar. Culinary school says that Swiss meringue ratios are usually one part egg whites to two parts sugar, but I sometimes go for a 1:1.5 ratio. I usually start with about 60 grams egg whites (from about 2 eggs) and about 100 grams granulated sugar. Combine whites and sugar in a heat-proof bowl and set over a double-boiler. Cook, whisking frequently until the mixture is hot to the touch and sugar has completely dissolved. Transfer to the bowl of a stand mixer and whip on medium-high speed until cooled, thick, and glossy. Pipe or swirl it on top of your pie and use a blow torch (carefully) to get those pretty toasted edges. 

Yield: serves 8

Author: Anna Ramiz

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Key Lime Pie with Potato Chip Crust

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Inspired by the Atlantic Beach Pie, this tart key lime pie features a salty potato chip crust filled with a tangy key lime and sweetened condensed milk custard.

Ingredients

for the potato chip crust

• 4 T unsalted butter
• 8 oz kettle-cooked potato chips
• 1/2 cup whole wheat flour

for the key lime filling

• 4 egg yolks
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup lime/key lime juice
• zest of 1 lime
• pinch of salt

Instructions

for the crust

1. Preheat oven to 350° F.
2. In a small saucepan, melt butter over medium heat. Cook, swirling occasionally, until butter begins to foam and turn light amber in color and the milk solids begin to brown. The butter should smell nutty and fragrant. Remove from heat and immediately transfer to a small bowl to prevent burning. Cool to room temperature.
3. Meanwhile, place potato chips in the bowl of a food processor. Pulse for about 30 seconds until finely ground. Add flour, and pulse once or twice more to combine.
4. With the food processor on, slowly stream in browned butter and mix until the crumb begins to hold together.
5. Pour crust into tart pan and firmly press it along the bottom and up the sides of the pan. (It may be a little crumbly, but should hold together when pressed.)
6. Bake for 15 minutes, rotating halfway through, until the edges are golden brown. Remove from oven and cool completely.

for the pie

1. In a large bowl, combine egg yolks, sweetened condensed milk, key lime/lime just, zest, and salt. Whisk until smooth and homogenous. (If you have time, transfer the filling to a airtight container and refrigerate overnight. This allows the air bubbles to settle and makes for a smoother pie.)
2. When you are ready to bake. Preheat the oven to 300° F and pour filling into your prepared crust. Set tart pan on a baking sheet inside the oven and bake for 40-45 minutes until filling is set, and has a slight jiggle when gently shaken. Remove from oven and let cool completely before transferring to the refrigerator to chill.
3. Top with whipped cream or toasted Swiss meringue and enjoy!

Notes:

I wanted a sweet and salty combination so I went for a potato chip crust. If you are feeling a little more traditional, you can always substitute the potato chip crust for a graham cracker crust (either homemade or store-bought). Because graham crackers contain gluten and potato chips do not, simply substituting graham crackers for the potato chips in this recipe will not work. You can google a graham cracker crust recipe or fly by the seat of your pants and combine graham cracker crumbs with a little sugar and enough melted butter to make it hold together.

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