Peanut butter cookies with salted caramel gelato.
It wouldn’t be Labor Day without ice cream sandwiches. Here’s an idea for some awesome salted caramel ice cream sandwiches with peanut butter cookies and salted caramel gelato that I LOVE!
Salted Caramel Ice Cream Sandwiches
1 cup brown sugar
½ cup (1 stick) unsalted butter, softened
½ cup creamy natural peanut butter
1 large egg
½ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoons sugar and coarse salt, for sprinkling on the cookies
1 quart Talenti sea salt caramel gelato
1. Beat the brown sugar, softened butter, and peanut butter with the paddle attachment of a stand mixer until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and mix just until combined. Cover the dough and refrigerate for at least 2 hours.
Use the tines of a fork to make crisscross pattern.
Sprinkle with coarse sugar and salt!
2. Heat the oven to 350°F. Using the palms of your hands, roll the dough into 1-inch balls, coat each ball in the salt and sugar mixture, and transfer to a baking sheet, leaving 2 inches between cookies. Press the tines of a fork flat against each ball of dough, then make a second indentation perpendicular to the first one. Bake until the cookies are firm and their edges are golden brown, about 10-12 minutes. Let cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks or paper towels to finish cooling. Once the cookies have cooled, use an ice cream scooper to add a generous portion of gelato to one half of the cookies. Sandwich them together withe the remaining halves and place in an airtight container. Can be stored for 2-3 days. Yields 12 sandwiches.
Let the peanut butter cookies cool before adding gelato.
Ciboteca is a unique Italian marketplace in Santa Monica.
Ciboteca is a gourmet market, bakery and fast-casual restaurant now open in Santa Monica. Robert Ivan or “Bobo” is co-owner and executive chef this modern Italian marketplace. The menu includes an array of panini as well as deli items, pasta dishes, salads, charcuterie and rotisserie chicken. The food here is good but the rotisserie chicken steals the show! If you like slow cooked fresh herb crusted bird this is for you! If you are in the area it is not to be missed! Perhaps most intriguing is the patisserie which features an amazing selection of cakes, tarts and cookies. Yakari Kamiya lovingly creates Japanese/Italian fusion desserts that provide a insightful glimpse of Ciboteca’s potential. Also, not to be missed is the espresso (which I’m told Bobo roasts himself). One of the best espressos I’ve had stateside!
Yakiri Kamiya segments a grapefruit for one of his creative fusion desserts.
Japanese/Italian fusion leads to unique desserts such as sesame cheesecake.
Santa Monica, CA 90401
Ever get tired of tuna salad? Try salmon salad instead! It’s probably healthier given the lower mercury content in addition to all the omega 3 fatty acids salmon contains. I’ve found the perfect way to quickly poach salmon and use it in a salmon salad sandwich. The results are undeniably better then anything you will ever have out-n-about town and far tastier then the tuna alternative.
Poaching Made Easy:
2 salmon fillets with skin removed
8 cups water
1 1/2 cups white or apple cider vinegar
two sprigs fresh dill
3 bay leaves
1 tablespoon peppercorns
3 whole allspice
2 garlic cloves smashed
1 large lemon cut into discs
Combine all ingredients in wide bottomed pot and bring to a boil for two minutes. Submerge salmon fillets in poaching liquid, cover and turn off heat. In 5 minutes, carefully remove salmon with tongs to a plate and allow to cool. At this point, you could use them on a salad as is or follow my recipe for a salmon salad sammy.
Salmon Salad Sammy
Ingredients (serves 4)
2 poached salmon fillets cooled to room temp
3 heaping tablespoons of mayo
1 tablespoon mustard
1 teaspoon seasoned rice wine vinegar
2 tablespoons fresh dill
1/4 red onion finely diced
2 tablespoons capers
1 teaspoon caper juice
1 small stalk of celery heart with leaves finely diced
Salt and pepper to taste
1 large heirloom tomato
your favorite bread slightly toasted (I used everything bagels)
Combine all ingredients in the first category in a good sized bowl and mash together with a fork. The fork helps break apart the delicate salmon and integrate the other ingredients. Next, taste and adjust the seasoning with salt and pepper to your liking. At this point you can refrigerate for up to 3 days without losing any flavor or enjoy immediately. Finally, add a generous portion of salmon to bread, add sliced tomato and avocado. This is great with a salty dill pickle! Enjoy, we sure did!