Angry Asian's Yellow Fever

i made two dishes. because i felt like it.

the first dish was polenta. i'd never made it before, nor had i ever tasted it so i figured i'd learn something in the process. furthermore, i knew it was a soft food which we all know i'm a big fan of right now due to the grill.

i used instant polenta mix, just followed the package directions, only i added a cup of heavy cream to thicken the mixture a bit and make it smoother. i quickly spread the polenta onto a greased rimmed baking dish, evenly distributing it. then i set it aside to cool. i had a few items in the fridge i wanted to get rid of. i made a simple roasted red pepper jam, basil pesto chicken salad and regular chicken salad. once the polenta was cool enough to handle, i used a flower cookie cutter to shape little appetizer sized portions and added a dollop of whatever topping on top. it tasted ok, i don't have anything to compare it to but i thought it was pretty to look at.

the second dish was citrus semifreddo that i saw Giada make on her show Everyday Italian. Naturally, i had to change a few things in the recipe. rather than using amaretti cookies, i used molasses cookies (i'd never even heard of amaretti cookies and i couldn't find it in any of the stores i went to.) plus, i like molasses cookies. i also did not use limoncello, rather i used a mojito mix.

it came out ok. it melted the instant i took it out of the freezer so i had to move fast. jab taste tested it first, he said it was very lemon-y. he liked it but i know it's definitely not something he would normally eat. he said it reminded him of sorbet. he really liked the molasses topping.

i thought it was a nice snack to have, it's been hot all week. it's creamier than sorbet, a tad bit citrus-y. my roommate tasted it too, and noted the topping. (take that Amaretti cookies!) i don't think i'll be doing this recipe again, i did come across a mocha semifreddo that i'd like to give a whirl. i wish it didn't melt so quickly cus i'd take the rest of what i have leftover into work for my coworkers to devour. now i gotta eat it.

Citrus Semifreddo:

• Nonstick cooking spray
• 4 ounces purchased amaretti cookies crushed (about 20 small cookies) plus more for sprinkling
• 3 tablespoons unsalted butter, melted
• 1/2 cup sugar, plus 1/4 cup
• 8 large egg yolks
• 1/4 cup lemon juice
• 3 tablespoons lime juice
• 2 tablespoons limoncello
• Pinch salt
• 1 lemon, zested 1 lime, zested
• 1 cup whipping cream

Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides. Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

recipe courtesy of Giada de Laurentiis.

Happy Kitchen Doorknobbin'!