I’ve been racking my brain this week trying to envision some Outrageous Fair Food Creation that hasn’t been done.  The beauty of the Internet is with the click of a button you can indeed confirm that most everything you can imagine has already been deep fried and served on a stick.  But I think I may have an original, inspired by my favorite childhood treat…a Dusty Miller Sundae…vanilla ice cream, hot fudge sauce, generous sprinkling of malted milk powder, topped with whipped cream.  A ‘treat’ would imply it didn’t happen often, however I was fortunate in that I grew up just across the cornfield from Silver Ranch, home of the Dusty Miller and so much more.

Silver Ranch was a ginormous complex (granted everything seems much bigger when you’re smaller) but it was big.  There was of course The Ice Cream Stand featuring dozens of flavors of homemade ice cream with all the usual toppings.  The Candy Shop with glass cases full of homemade confections and the quaint Gift Shop.  The Restaurant which served up tourist and local favorites, like lobster rolls and fried clam dinners.  The Airpark where dad would take us up in his Cessna for a late afternoon aerial tour of the Monadnock Region.  And last but not least, The Stables.

The place, beginning at age 10, I spent every waking moment from June to September.  I was a ‘barn rat’ which meant if I worked all day cleaning stalls, brushing horses, shaking hay….when 6:00 came we could ride.  And ride we did…wide open through the fields and trails, bareback swimming through the deep pond, and jumping in the ring.  No matter how hard I worked…..the reward was all mine.  Did I mention besides riding we were also allowed to eat at ‘the Ranch’ which I’m certain led to my Dusty Miller addiction.

So in Fabulous Fair Food fashion….I present the Inside Out Dusty Miller Sundae (deep fried on a stick).  Chocolate Truffle center, rolled in malted milk powder, encased in vanilla ice cream, dipped in egg then crispy coating, repeat, then quickly deep fried, served with a side of whipped cream.

All my best,
xo Libby

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Inside Out Dusty Miller Sundae {Deep Fried Fair Style}

Course Dessert

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 6 Chocolate Truffles see Ghirardelli Chocolate Truffles recipe
• 1/4 cup malted milk powder
• 1 pint vanilla ice cream
• 2 cups frosted flakes cereal crushed
• 2 Tbl. malted milk powder
• 1 egg beaten
• Canola oil for frying Whipped cream for serving

Instructions

• Prepare Chocolate Truffles according to recipe.
• Roll truffles in malted milk powder, creating a thick coating.
• Freeze truffles for 20 minutes.
• Scoop 6 balls of ice cream, working quickly press frozen truffle into middle of each ice cream ball, then return to freezer. Repeat until all balls have been formed. Leave in freezer for 30 minutes.
• Combine crushed cereal with 2 Tbl. malted milk powder.
• Remove ice cream balls from freezer one at a time. Dip in egg then roll in 1/2 of the cereal mixture. Repeat until all balls have been coated. Return to freezer until firm, about 15 minutes.
• Then again coat balls in egg then cereal mixture and return to freezer for minimum of 1 hour before deep frying.
• Heat oil to 375 degrees.
• When oil is ready, place frozen ice cream ball on wire spoon and gently lower into oil. Fry for 30 seconds.
• Insert skewer and serve with side of whipped cream.

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Of all our posts to Lemony Thyme or Facebook….Adventures in Chocolate get the most attention.  After several weeks of posting crazy decadent desserts I had a friend request something non-dairy (but I got the feeling a fresh fruit parfait wasn’t what she was envisioning).  So I present you with Chocolate Truffles, easily converted to non-dairy.

According to the Internet research I’ve done, there are a couple of brands of chocolate chips that do not contain milk.  Ghirardelli being one of them, however they do state that their chips and cocoa are manufactured in a facility that uses milk.  So if you have extreme milk allergies….this recipe is not for you.  Begin by heating non-dairy whipping cream to a boil, then pouring it over the chocolate chips.  Stir cream/chip mixture until the chocolate has melted.  Cover bowl and refrigerate until firm…about 2 hours.  Using a melon baller, scoop out chocolate balls and place on a parchment lined baking sheet and freeze for about 20 minutes.

Prepare coatings in individual bowls.  I used Ghirardelli sweet cocoa powder, shredded unsweetened coconut, chopped pecans, confectioners sugar, and malted milk powder.  Remove balls from freezer and roll each one in desired topping.  Return to sheet, cover and refrigerate until ready to serve.  Will keep in refrigerator for 10 days….yeah right!!  I’ll be delivering these to my friend…stat!

And as a bonus, today in honor of the last day of the Country Fair, I’m going to incorporate these truffles into my own Crazy Fabulous Fair Food Creation…Inside Out Dusty Miller Sundaes…deep fried served on a stick.

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Homemade Ghirardelli Chocolate Truffles {Adventures in Chocolate}

Course Dessert

Author Epicurious, lightly adapted

Ingredients

Truffles…

• 12 oz. Ghirardelli semi-sweet chocolate
• 2/3 cup nondairy whipping cream

Coatings…

• 2 Tbl. Ghirardelli Sweet Ground Chocolate
• 2 Tbl. Confectioners Sugar
• 2 Tbl. each of assorted chopped nuts pistachios, almonds, hazelnuts
• 2 Tbl. shredded unsweetened coconut

Instructions

Truffles…

• Finely chop the chocolate by hand or in a food processor, and place in a medium bowl.
• Microwave cream in a microwave safe glass bowl for 1-2 minutes until boiling or pour into a small heavy sauce pan and bring to a rolling boil over medium heat.
• Pour cream over chocolate and with a wooden spoon gently stir to melt the chocolate. Don’t whisk or you’ll incorporate air.
• Cover, chill until firm about 2 hours.
• Line baking sheet with parchment paper. With a melon baller, drop mixture by rounded spoonfuls onto prepared sheet.
• Freeze until firm, about 20 minutes.

Coatings…

• Place the cocoa, confectioners sugar, coconut, and chopped nuts into separate bowls.
• Roll balls into separate coatings, then quickly roll between your palms to form perfect rounds shapes. Reapply coating if too much falls off.
• Return to parchment lined baking sheet in a single layer.
• Cover with plastic wrap and chill until ready to serve.
• Can be made 10 days ahead. Keep refrigerated.

Notes

Please note that Ghirardelli Semi-Sweet Chocolate Chips and Ground Chocolate do not contain milk but are made in a facility that uses milk.

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