A few weeks ago my husband and I met a few friends after work at Flora in downtown Oakland. I jumped on BART and simply walked a block and there was this amazing restaurant. It is located in the uptown district of Oakland and the surrounding area is going through revitalization. Oakland has a poor reputation due to the high crime rate; however the local chefs are quickly realizing that Oakland is becoming the next gourmet scene in the Bay Area. Local foodies are beginning to flock to these new hot spots and taking advantage of this new restaurant boom.
Flora is the brain child of Dona Savisky and Thomas Schnertz who wanted to create a dining destination and bar the was reminiscent of the prohibition era with art deco style. The cocktails are specially crafted to echo that era along with updated American classics that have a definite flair. Flora sits in the beautifully ornate Oakland Floral Depot building and across from the newly renovated beautiful Fox Theatre.
Our food was amazing but the dessert really struck me and inspired me to make sweet corn ice cream. We shared two desserts with one being “corn ice cream, peach sorbet, crisp puff pastry, hazelnut streusel with blueberries”. The corn ice cream just added that extra special flavor profile to the blueberry crumble and the only problem was that there were four people sharing this divine dessert. Note to self for next time – order my own dessert.
Sweet Corn Ice Cream
4 Ears Fresh Corn
2 C. Milk
2 C. Cream
¾ C. Sugar
6 Egg Yolks
1 t. Vanilla
Remove any husks from the corn and then cut off the kernels. Break each of the cobs into three or four pieces.
In a medium pot add the milk and cream and bring to a boil, then reduce to medium low heat. Add the corn kernels and cobs. Cook for 10 minutes then turn off heat and let steep for about one hour.
After one hour, remove the cobs and pour the remaining liquid with kernels through a fine sieve or strainer. Add back to the pan and add the vanilla. Heat on medium heat until warm.
In a bowl add the egg yolks and sugar. Whisk until slightly fluffy and a light yellow color. Add about a ¼ cup of the warm milk to temper the eggs, and then add the entire egg mixture to the pot of warm milk and cream. Cook on medium until the back of a wooden spoon is coated and slightly thickened. Remove from heat and let cool in a water bath or refrigerator overnight in a covered container.
Process through an ice cream maker according the to the manufacturers directions. Serve alone or over your favorite fruit crumble.
Flora is the brain child of Dona Savisky and Thomas Schnertz who wanted to create a dining destination and bar the was reminiscent of the prohibition era with art deco style. The cocktails are specially crafted to echo that era along with updated American classics that have a definite flair. Flora sits in the beautifully ornate Oakland Floral Depot building and across from the newly renovated beautiful Fox Theatre.
Our food was amazing but the dessert really struck me and inspired me to make sweet corn ice cream. We shared two desserts with one being “corn ice cream, peach sorbet, crisp puff pastry, hazelnut streusel with blueberries”. The corn ice cream just added that extra special flavor profile to the blueberry crumble and the only problem was that there were four people sharing this divine dessert. Note to self for next time – order my own dessert.
Sweet Corn Ice Cream
4 Ears Fresh Corn
2 C. Milk
2 C. Cream
¾ C. Sugar
6 Egg Yolks
1 t. Vanilla
Remove any husks from the corn and then cut off the kernels. Break each of the cobs into three or four pieces.
In a medium pot add the milk and cream and bring to a boil, then reduce to medium low heat. Add the corn kernels and cobs. Cook for 10 minutes then turn off heat and let steep for about one hour.
After one hour, remove the cobs and pour the remaining liquid with kernels through a fine sieve or strainer. Add back to the pan and add the vanilla. Heat on medium heat until warm.
In a bowl add the egg yolks and sugar. Whisk until slightly fluffy and a light yellow color. Add about a ¼ cup of the warm milk to temper the eggs, and then add the entire egg mixture to the pot of warm milk and cream. Cook on medium until the back of a wooden spoon is coated and slightly thickened. Remove from heat and let cool in a water bath or refrigerator overnight in a covered container.
Process through an ice cream maker according the to the manufacturers directions. Serve alone or over your favorite fruit crumble.
No comments:
Post a Comment