Miniature Neapolitan Ice Cream Cakes

Passover's coming, and I (as usual) had cake in the freezer that I wanted to use up. I thought it might be fun to do some teeny ice cream cakes, so I went to the store and bought a half-gallon of Breyer's Neapolitan. I was waaaaay too lazy to make my own today.

Anyway, I had some chocolate and yellow cake layers and used a biscuit cutter to make six rounds of each flavor. By the way, I apologize for the lousy photography, but I was in a hurry trying to keep everything cold.

I then sliced each round in half so they wouldn't be so thick, giving me a dozen each of yellow and chocolate.

I worked with the cake frozen to keep it sturdy. You will have to work quickly to keep things chilly, keeping whatever you're not working with at the moment in the freezer. I started with a round of chocolate cake. I scooped a lump of vanilla ice cream into my hand, and worked very quickly to squash it into a rough-looking patty and stuck it on the chocolate cakes, then put the whole tray into the freezer.

Next, a chocolate ice cream patty on a yellow cake round. Then strawberry on chocolate. I built the cakes in the freezer to keep everything cold, squishing them a bit as I stacked the layers, and topping the strawberry ice cream with a yellow cake round.

I left the cakes to harden in the freezer for about an hour, then frosted them with the chocolate frosting at the bottom of this page, removing only the one being frosted from the freezer. I put in extra milk to make the frosting easier to spread. I did consider using a glaze or ganache because they are so silky, but I wanted to recreate that birthday party flavor of cake, ice cream, and a classic frosting all together in your mouth. Top with sprinkles and a cherry.

Voila!

Leave them in the freezer until ready to serve.

Vegan Shabbat Dinner

Our friend Jessica, who is vegan, joined us for Shabbat dinner last night. She assured me that I could merely do a vegetarian dinner, but I liked the idea of trying to create a fully vegan meal. I decided on challah, manicotti, pureed cauliflower, steamed asparagus dressed with sea salt and a spritz of olive oil, and a chocolate strawberry cake.

My normal challah recipe is Maggie Glezer's Chernowitzer recipe, which is nearly as rich as brioche. But I've been wanting something less decadent for a while now, and thought this would be a great excuse to fool around with a water challah recipe. Incidentally, I use King Arthur flour and Florida Crystals sugar in all my baking. They are vegan, having not been bleached with bone char. After playing for a bit, here's the recipe I came up with:

1 envelope (2 1/4 teaspoons) yeast
4 cups flour
225 ml (1 cup minus 1 tablespoon) warm water
1 1/2 teaspoons salt
3 tablespoons sugar
1/4 cup vegetable oil

Mix the yeast, salt, and one cup of flour in a bowl. Add the water, whisking until a smooth sort of sludge forms. Allow it to sit for about 10 minutes, or until it looks rather puffy. Then add the remaining ingredients. Knead either by hand, food processor, or stand mixer until a smooth, satiny ball forms. It should be slightly sticky, like Play-Doh. Sprinkle with some more warm water if too stiff, or a few tablespoons of flour if too sticky.

Place dough in a clean, warm bowl and cover with plastic wrap. Allow to rise about two hours, or until at least doubled in size. A good idea is to run the dishwasher, then let the dough ferment in the wet heat with the door shut after the cycle is done.

Shape the dough as desired (I do two three-strand braids) and allow to proof on a baking sheet. The loaves are ready when they have roughly tripled in size, and the dough doesn't spring back when poked with a finger. Bake for 20 minutes at 350F.

The results were so good that this now going to be my new go-to challah recipe. I may try baking it at a lower temperature though, maybe 300. I'm also eager to see how it works with whole wheat.














Now the manicotti. Naturally, I wanted a filling that would be reminiscent of ricotta cheese. I thought a combination of silken tofu and cannellini might do the trick. I drained and rinsed a can, then added them to the food processor with a block of silken tofu. I also put in one tablespoon each of dried oregano and dried basil. My daughter sampled the results and pronounced them "too beany." Alas, I had to agree. It was disappointingly hummus-like. So then I used a potato masher to roughly crumble a block of extra firm tofu. I folded the crumbles along with two teaspoons of unflavored almond milk into my bean puree. Success! The texture was awesome, and the flavor was mild, herbal, and ever so slightly sweet. Next time, though, I think I'll just puree half the silken tofu and crumble to other half with the firm.














I boiled the manicotti for 7 minutes then drained and rinsed them. Using a pastry bag, I filled 14 with my faux ricotta. I then spread about a cup of tomato sauce (I like Muir Glen's basil one when I'm too lazy to make my own) over the bottom of a 9x13 glass pan. I nestled the filled shells in, then topped them generously with more sauce.














Because I made them early in the day, I covered the pan with foil and stuck it in the fridge. I later reheated the covered pan for 30 minutes at 350. The results, if I may say so, were delicious. My son at two shells and my daughter ate three.

Pureed cauliflower is one of my favorite sides. It has a similar comfort-food quality to mashed potatoes, but without the starch and fat. The flavorings are a matter of personal taste,but here's my favorite combo.The measurements are approximate.

Begin by thawing two 1-pound bag of frozen cauliflower florets. Put them in a pot with about 1 cup of vegetable stock, and simmer until the cauliflower is tender but not soft. Add the stock and cauliflower to the bowl of a food processor, pureeing in batches if necessary. Add the juice of one lemon, 1/4 cup olive oil, pepper, and a pinch of kosher salt to taste. Puree until smooth. Serve warm.














I knew I wanted a decadent chocolate cake for dessert. I had once read a recipe for a vegan chocolate cake in a 40's cookbook (eggs and milk were scarce) and remembered it being extremely moist. I used Hershey's Special Dark cocoa powder for the cake and frosting, as the dutched powder adds so much depth and flavor, a particularly good idea when not using eggs or butter.

I found this recipe online, and it is identical to the one in that old cookbook. I doubled the recipe and made it in my Kitchen Aid. I poured the batter into two round 9 inch pans, and baked it for 30 minutes. The top was quite sticky, but a toothpick revealed the crumb to be firmly set.

The frosting was a bit trickier. Many vegan frosting recipes contain margarine, which I strongly dislike. A little hunting turned up this one, which seemed quite promising. After reading the user comments, I decided to turn the burner off as soon as the mixture came to a boil so that it wouldn't get too thick. This turned out to be a wise choice, as it was sill slightly thick and required thinning with a bit of almond milk. But I must say, the flavor was excellent and the texture silky-smooth. I could detect some of the corn starch flavor, but no one else picked up on it. Still, I may try it again with 5 tablespoons instead of six.

I spread one cooled layer of cake with the frosting, then added a layer of sliced strawberries.













I added a very thin layer of frosting to the top of the strawberries for glue, then placed the second layer of cake on top. I covered the whole thing with frosting, the decorated the top with fresh strawberries.














It was an outstanding cake. It was velvety and moist with rich, fudgy frosting and a lovely crumb that sliced beautifully. I advise trying it even if you're not vegan.

In Which I Pickle And Can Some Beets

I like beets a lot. The problem with them is that many people have only encountered beets as those sodden, mushy slices available at salad bars, pinkening the baby corn with their drippings. And they often taste like dirt and metal. Which is a sad fate for the noble and delicious beet.

According to the interwebs:

• Garden-beet is very low in calories (contain only 45 kcal/100 g) and fat; but is very rich in dietary fiber, vitamins and minerals.

• The root is rich source of phytochemical compound Glycine betaine. Betaine has the property of lowering homocysteine levels in the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation which is otherwise can be harmful to blood vessels. High levels of homocystiene in the blood results in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

• Raw beets are an excellent source of folates; contains about 109 mcg/100 g ( Provides 27% of RDA). However, extensive cooking may significantly depletes its level in food. Folates are necessary for DNA synthesis in the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.

• It contains significant amounts of vitamin-C, one of the powerful natural antioxidant which helps body scavenge deleterious free radicals one of the reasons for cancers development.

• Beet’s green leaves (tops) are an excellent source of carotenoids, flavonoid anti-oxidants and vitamin A; contain these compounds several times more than that of in the roots.Vitamin A is required maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.

• The root is also rich source of Niacin (vit B-3), Pantothenic acid (vit.B-5), Pyridoxine (vit.B-6) and carotenoids, and minerals such as iron, manganese and magnesium.

• In addition, this root veggie indeed has very good levels of potassium. 100 g fresh root has 325 mg of potassium or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

So, as you can see, beets are our friends and deserve better.

On the last day of our mountain vacation a couple of weeks ago, AlmondBoy picked 3 pounds of beautiful beets from our friends' garden. I debated what to do with them. Mr. Marzipan loves borscht, but our host remarked upon how he enjoys pickled beets and so I figured it might be neat for him to get a jar of his own beets in the mail as a thank-you. They're also highly flavorful and make a great addition to salads, negating the need for high-fat condiments.














The morning after we got home from our trip, I cut the greens from the beets and trimmed the roots. It is important to leave the taproot intact when you're cooking beets or else all of the color will leach out. And leave the base of the leaves on as well, Basically, your beet should look rather like a human heart. Do not peel the beets. You'll slip the skins, roots, and tops off after they've cooked.





























Place the beets in boiling salted water. They'll need roughly 30-40 minutes to cook, but you'll know they're done when you can easily poke a knife through.

While you are cooking and preparing the beets, make your pickling solution. Pickling solution is a high-acid brine that will preserve your food. It is not necessary to can these beets, and you can just keep them in the fridge if you like. But I like to cook in bulk when possible, so canning and freezing are handy. I used this recipe for the brine. It was heavenly. The recipe is for 1 pound of beets, and I had 3. I actually made a quadruple batch of solution to ensure I'd have enough to fill the jars. If you're not canning, a 1:1 ratio is fine.

Once they are sufficiently tender, remove the beets to the sink, drain, and allow to cool.

Once the beets have cooled enough, pick them up and slip the skins off with your fingers. It is very fun to do, actually.














Chop the beets into cubes.




























If you are canning, put the cubes into the strained brine and bring back to a boil. If not, just pour the strained marinade over the beets and put everything in the fridge.

Canning The Beets

I don't have a high pressure canner yet and therefore use the open bath method. Which is a fancy way of saying I can using a big pot of boiling water. I also never got around to buying canning tongs and just use use two pairs of silicon-tipped kitchen tongs. It works find for me, but canning tongs really are better. When you do open bath canning, make sure the jars stay covered with water at all times or the pressure gradient will cause an explosion.

Here is a good link to canning beets. Scroll down to step 11 as the first 10 steps deal with trimming, cooking, and making the brine. (The brine recipe I used is vastly superior.) They have their brine and beets separate, but you can use your combined and boiling mixture.

My 3 pounds of beets yielded 5 jars. I apologize for not taking pictures of the brinemaking and the canning process, but I kind of forgot.

In Which I Make Some Pizzas

I love making pizza. It's cheap, it's easy, and it can double as a craft for bored children. It's clay, it's finger paint, it's confetti. Pizza dough also freezes beautifully, providing an excellent make-ahead dinner. Just pull the frozen dough out in the morning, unwrap it, stick it in a covered bowl, and it will be thawed and risen in plenty of time for dinner. I'm always a bit bemused when people act like I'm making handcrafted croquenbouche towers from scratch when I mention making my own pizza. Anyone can do it, and for a small investment, you'll have all of the equipment you'll ever need need.

First, a pizza stone. You can spend a lot on a very high end one, you can spend between $10-$40 at a store like Target, or you can get unglazed (glazed ones can contain lead, so ask) terra cotta tile from the garden center for like $2 apiece. They're all fine, but thicker is better. Mine was around $50 and has lasted me a decade. I use it at least twice a week for a variety of baking needs but if I had known about the terra cotta tiles, I'd have one of those.

Next, a pizza pan. I strongly recommend that you get one that lets air flow through, like this one.

Okay! Now you need some pizza crust. There are two recipes I like to use. The first is my own whole wheat crust recipe, and I have never once had anyone complain about the texture. I served it to four children today and they all had at least two pieces. It is chewy rather than dense. The second recipe is based on the (delicious and brilliant) No-Knead Bread craze.

Here's a quick tutorial on dough: dough gets chewy and delicious because of gluten. Gluten is the protein in flour, and it's what differentiates things like cake and pastry flour (low gluten) from bread flour (high gluten). You can think of the gluten as being like chewing gum. It starts out as being soft and flexible but as it gets worked, it gets hard and stretchy, just like your Bubble Yum. It's why dessert recipes will often direct you to mix things until "just combined." Overworking a cake batter builds up gluten and you get tough cake. (Or cookies, or pie crust.)

All-purpose flour has 11% gluten, making it suitable for most day-to-day uses. It's what I buy (King Arthur Unbleached), and I alter as needed. It's too annoying to keep track of a bunch of extra flours beyond white, wheat, and anything specialty like rye. There's something known as "baker's math" but here's a basic approach that is pretty much no-fail. To substitute AP flour when cake flour is needed, remove two tablespoons per cup. So if a recipe calls for 1 cup of cake flour, measure one cup of AP and then take out two tablespoons. For bread flour, use the amount of AP flour called for and then 1.5 teaspoons of wheat gluten per cup. You can get wheat gluten at most grocery stores in the baking aisle and it's a little spendy, but it lasts a long time and comes out way cheaper than paying a premium for bread flour.

But in breads, we usually seek that chewiness and it's why we knead doughs and let them rise. Time and energy make for chewy gluten, and gluten will also give your bread a better rise. The first recipe relies primarily on kneading, the second on time. So! Here we go. I'm going to share the recipes first, then discuss shaping and baking because they're both done the same way.

Whole Wheat Crust

1/2 cup all purpose flour
1/2 cup vital wheat gluten
2 cups whole wheat flour
1 2/3 cups warm water
1 1/2 teaspoons yeast
1 1/4 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon olive oil, more if needed

Mix first four ingredients together, then knead for 5 minutes. (I use the dough hook in my Kitchen Aid.) Dough will be veeery sticky and wet, but do not add more flour. Allow to rest for 20 minutes.

After the dough is done resting, add the next three ingredients and knead the dough for ten minutes.

Coat a clean bowl with the tablespoon of olive oil and transfer the dough to the bowl, turning to coat it with the oil and prevent sticking. Add more if you need it.

Cover and allow to rise for about two hours or until the dough has at least doubled in size.

No-Knead Crust

Follow this link and do what they say.

***

Both of these recipes generate two pizzas each at our house. There are benefits to both hand-stretching and rolling dough, and I'll just let it come down to your preference. But here's a good tutorial on hand-stretching.

Sprinkle the counter with a little flour - just enough so it doesn't stick because too much will spoil your dough, plop half the dough on the flour, and either roll it out with a wooden rolling pin (the tapered dowel kind are the best in my book) or shape it with your hands. Spritz your pan with a little nonstick spray, then transfer your dough. Repeat with the other half.

***

So now we come to tomato sauce. There are many options out there. You can make your own from scratch, which I like to do when I can/feel like it/have tomatoes handy, but it's not always an option. There's good stuff available in jars too. But I think the best of both worlds is what I like to call Half-Assed Homeade Sauce.

Half-Assed Homemade Pizza Sauce

28 ounces crushed or whole peeled tomatoes (info on BPA in cans here, if you're interested)
Fresh or dried herbs to suit your taste (I use rosemary, oregano, basil, marjoram - Italian seasoning, basically)
1 - 2 tablespoons of olive oil, whatever your preference

Okay, this is so easy you'll kick yourself. If you're using whole tomatoes, you can heat them and stir to break up the pieces or just pour the tomatoes and juice into the food processor.

Take your dough, which you have rolled out and placed on your pan ->

Drizzle it with the olive oil ->

Sprinkle some herbs on top ->

Pour on however much liquefied tomatoes you like ->

Use your fingers to paint it all together on the crust ->

Voila! Sauce.

***

Now what? Well, the best pizzas come from very hot ovens. So I preheat my oven (and the pizza stone, which lives and works on the floor of my oven) at 500F for at least half an hour before I bake. One it's done heating, I place the sauced crust (and pan) on the pizza stone for 8 minutes.

No, I didn't forget the cheese. Putting the cheese on too early will give you one of two results in a home oven because they're nowhere near the temperatures of pizzeria ovens: Either underbaked, bland crust or burnt cheese.

Then I remove it and put the cheese on top. Fresh mozzarella is better, but kids like to sprinkle the grated stuff, so we usually go for that. Okay, now comes the tricky part. You want to get the parbaked pizza off the pan and onto the middle rack of your oven. I do it with a little wrist-flicking motion, but you can also use a spatula or tongs to help. Bake like that for about 5 minutes, or until the cheese is brown and bubbling.

Slide the pizza back onto the pan, allow to cool for a few minutes, then slice and serve!

The whole pizza at the top is a no-knead crust. Here's a side view of the whole wheat crust, which you can see has risen almost like a white flour one. AlmondGirl ate 5 pieces today. She has also apparently been sneaking up to Boston because she told me lunch was "wicked awesome."

In Which I Am Tired Of Giving A Crap

I care about a lot of stuff. Sometimes it is overwhelming, to be honest. I recycle and compost and buy as much organic/grassfed/locavore/sustainably farmed/humanely slaughtered food as I can. I clean with earth-friendly products when possible and I shop at consignment/secondhand shops a lot to avoid contributing to mass consumption of goods. I read articles about parabens and BPA and sulfates and now even buying shampoo and canned tomatoes can be exhausting. A friend with a fledgeling Mary Kay business reached out to me to see if I'd host a party, but the cosmetics are so full of chemicals I'm trying to avoid that I had to decline, so now I feel like the asshole who stole her pink Cadillac and used it to run over her dreams.

But it all really matters to me. It matters a lot for a whole bunch of reasons and even though my daughter's kindergarten teacher had to have a talk with her about why it is inappropriate to discuss the factory-farmed meat at McDonald's with the rest of the students, I am proud to be raising socially aware little people. (Secretly, I can't wait to hear when happens when she goes to school in November and says, "Mama is out of town deer hunting this weekend because deer are such a sustainable form of meat.")

Honestly, it's a good thing they're pretty kids because they're destined to be weird.

Right now we're having a dilemma over the Boy Scouts. On a local level, I think the Boy Scouts are awesome. AlmondBoy - aside from the nail polish and love of Disney Princesses - is your Classic Model of boy. He likes hitting things with other things and cars and explosions and mud and frogs and...I don't know. Stereotypical Y-chromosome junk. But on a national level, the anti-gay policies of the Boy Scouts repulse and anger me. And so Mr. Marzipan and I are not going to let him join. Which sucks, because AlmondGirl really wants to be a Girl Scout which I support and endorse because they are progressive and inclusive and don't make you mention God, but I just can't let my blue-eyed boy march around in Cub Scout gear.

And the thing is that I really want to. I want to give him this instead of it being one more thing to tell his therapist about his uptight mother years down the road. And I grew up Orthodox Jewish and I have all but completely eradicated all traces of that, so of course now I worry that my kids are going to grow up and eat McNuggets while they drive endangered-animal-fueled Hummers over gay people. I want to sigh and say, "Well, it's not like they protest same sex marriage at meetings or anything," but I just can't do it. And it sucks that this is even an issue, really, but that's a frothing rant for another day.

So we're looking into alternatives and I'm feeling pissed off at the Boy Scouts for being such medieval douchebags and at myself for caring and at the country in general for tolerating this kind of thing in a "well, the back of the bus is still the bus, Miss Parks" kind of way and I really think that if I find one more thing to angst about, my brain is going to liquefy and run out my ears.

In Which Fruit And Pork Make Beautiful Music Together

Let me begin this entry by apologizing to my parents for the fortune they spent on parochial school. But, quite frankly, if we're not meant to eat pigs, they ought not to be such a readily available source of lean and delicious protein.

I love pork tenderloins. The problem with them, however, is twofold. For one, they are incredibly lean and therefore prone to becoming dried out lumps of jerky. Secondly, many people believe that if pork isn't a solid gray throughout, it will cause you to develop intestinal worms and liver flukes and experience unpleasant side effects such as vomiting and death. But with a little know-how and attention, this cut can be tender, flavorful, and juicy. Properly cooked, pork tenderloin should be rosy in the center rather than looking like putty.

I like light, simple food in the summer and had purchased a pork tenderloin for grilling. I think pork pairs wonderfully with fruits (roast pork and applesauce being a classic combination) and considered dressing the loin with fresh apples and allspice. But that felt rather heavy for the weather. On Monday AlmondBoy and I had gone to the farm stand and selected some beautiful summer produce, including some enormous peaches and a variety of squashes. I thought the peaches would do nicely, and then I recalled that I had some sliced mangoes (thanks, Trader Joe!) in the freezer as well. Peaches and mangoes together are scrumptious, ergo I decided that all three would be a tasty trio.

To begin, trim the fat and remove the silver skin from the meat. Then soak it in a saltwater brine for roughly 12 hours.

After the meat had finished soaking, I patted it dry with paper towels. I took out a large piece of tin foil and spritzed it with olive oil spray. I placed the loin on the tin foil, then topped it with the mango slices. I arranged the sliced peaches (it took two, sliced into eighths) all around the perimeter like a fort of deliciousness, topped it with some fresh herbs (tarragon, sage, and rosemary from the garden) and sprinkled on some good sea salt.

Finally, I just folded it up into a packet, taking care to seal the seams. Make sure you crimp it pretty tightly because you don't want all of the juices to come pouring out when you flip your packet. I placed the packet on a hot grill and cooked each side for approximately 8 minutes, until the internal temperature reached 135 degrees.

After that point, I placed the pork directly on the grill to brown the outside and let the internal temperature come to between 145-150 degrees. I left the fruits in the foil over the heat.

Once the internal temperature was high enough, I moved the pork to a large platter and smothered it with the fruits, juices, and herbs.

Then I tented it loosely with foil and let the whole dish rest for about 5 minutes to let the interior finish cooking. Because the grill gets the meat so hot, it continues cooking after being taken off the grill. Therefore it's essential to have it come off a touch early if you want the middle to stay moist and juicy and delicately pink.. Which you really, really do.

As I had hoped, the flavors were wonderful together. I served the dish with a steamed squash medley (pattypan, crookneck, and zucchini) which I flavored with oregano and sea salt. We also had corn muffins with homemade strawberry jam.

In Which There Is Blueberry Onion Marmalade

I love this recipe. It's very fresh and summery, and blueberries and lemons are a perfect flavor combination. It's a little sexy, this marmalade, with the luscious melting texture of the onions and the unusual - yet regal - hue from the blueberries. The chicken itself was juicy, flavorful, and perfectly cooked. I served it atop a spinach/romaine salad topped with jicama, pigeon peas, cucumbers, and crumbled Pepper Jack. The marmalade is a beautiful violet color, and it contrasted marvelously with the green salad leaves, the caramelized exterior of the chicken, and the creamy white cheese.

Unfortunately, my USB port is acting up and my dad has my memory card adapter thingy so I can't show you the pictures I took.

Blueberry Onion Marmalade Over Grilled Lemon Chicken

Recipe courtesy of Jerry Edwards of Chef's Expressions Catering

4 whole chicken breasts
2 lemons
4 tablespoons olive oil
1 teaspoon sea salt
White pepper
1 pound chopped sweet onions
1/2 pint fresh blueberries
1 cup chicken stock
1/8 pound butter
Sea salt
White pepper

Zest one lemon and squeeze the juice from both. Cover chicken with the olive oil and lemon juice. Marinate for two to three hours. Toss together sea salt and zest. Remove chicken from marinade and sprinkle with lemon salt and white pepper. Grill on each side until browned, but still rare in center. Bake for 10-12 minutes in a 350-degree oven until they reach 150 degrees in center. Let stand for 5-8 minutes before slicing. (The chicken should reach 160 degrees while resting.) Slice in 1/4-inch slices.

In melted butter, simmer the onions slowly for about an hour. Continuously add chicken stock during the cooking process to keep moist. When onions are soft, add blueberries and cook slowly for 20 minutes. When the onions are almost a jam, season to taste with salt and pepper and serve over sliced lemon grilled chicken.

***

I cut the butter and olive oil in half, and the dish still had a wonderful, silky texture with a rich flavor. As you can see, that change eliminated a significant amount of fat and calories from the dish:

Original

Calories 500.0
Total Fat 22.4 g
Dietary Fiber 3.1 g
Protein 56.4 g

Modified

Calories 414.9
Total Fat 12.7 g
Dietary Fiber 3.1 g
Protein 56.4 g

I recommend unsalted sweet cream butter. I used thawed frozen berries (Trader Joe's sells some very nice organic wild blueberries at a good price) in place of fresh, and for the stock I went with Trader Joe's Free Range Organic.