CARAMEL-ALMOND ICE CREAM TORTE

Caramel-Almond Ice Cream Torte

Serves 12| Total Time: 1hr 20m

Directions

 Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.

Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.

IF YOU MISSED 
Salad Potato

Sally Markham ~ Design in South Carolina 

Loft Design in Tribeca

Tudor Design In California

Lindsay Reid ~ Design in California

Ken Fulk ~ Design in San Francisco

Light Up Your Life With Lanterns

Michael Deperno ~ Design in Sonoma

Rue ~ New Issue!

Sheila Bridges ~ Design in New York

Kitchen Design In Naples, Florida

See you soon,

Teresa

xoxo

By Sara Quessenberry,  June 2010  

POTATO SALAD

POTATO SALAD

SERVES 4–6

2 lb. small Yukon Gold potatoes, peeled and quartered

2 ribs celery, minced

½ medium red onion, minced

½ cup mayonnaise

2 tbsp. dill pickle relish

2 tbsp. finely chopped parsley

1 tbsp. yellow mustard

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

IF YOU MISSED ~

Sally Markham ~ Design in South Carolina 

Loft Design in Tribeca

Tudor Design In California

Lindsay Reid ~ Design in California

Ken Fulk ~ Design in San Francisco

Light Up Your Life With Lanterns

Michael Deperno ~ Design in Sonoma

Rue ~ New Issue!

Sheila Bridges ~ Design in New York

Kitchen Design In Naples, Florida

See you soon,

Teresa

xoxo

Saveur June-July 2011