Gadgets: Lekue Silicone Bread Maker

I'm not exactly sure what to call the Lekue Silicone Bread Maker ($35). I mean, they call it a bread maker, but it's actually more of a bread pan that can be used as a bowl. It doesn't actually do any making of bread.

The idea is that you can mix your bread ingredients in the bowl, do the kneading in the bowl, close it up and cover the open ends to let it rise, then shape, rise, and bake, all in the same container.

It all makes perfect sense for me, except kneading in the bowl - if I'm hand-kneading, I prefer to do that on a clean counter top. But there might be reasons why someone prefers kneading in a container.

The best thing about using this as a bread pan is that the resulting bread is a unique shape - a cross between a football and a submarine, with slices being nearly round. I've bought plenty of baking equipment just because I like the shape, so I'm more than happy to add this to my arsenal.


A bonus is that because the bread bakes in an enclosed space that holds in the steam, you get a crisp crust - and it browns nicely.

Since the bread maker is made from silicone, it's microwave safe. Not that you'd bake bread in the microwave, but it's perfect for cooking corn on the cob in the microwave, if you're inclined to do so. If you leave it closed after cooking, it will help keep the corn warmer than if you leave them in an open container.

And of course you can cook, bake, or roast other foods in it as well, and it's dishwasher safe.

I'd like this if it was just a bread pan because I like the shape of bread baked in it, but the fact that it can be used for cooking other things makes it a little more practical.

Wondering about that bread - the recipe will be posted tomorrow!

The product was supplied for the purpose of a review on Serious Eats; this was previously published on Serious Eats.

Honey Vanilla Ice Cream

I was inspired to make a second recipe from the box of goodies I got from Jenny, who blogs at Creative Cooking Gluten Free, as part of a 37 Cooks challenge. One of the items she sent me was a jar of Run Dog Farm Pure & Raw Honey.

Mmmm... honey.

I sort of forgot about it when I was thinking about what recipe I could make, but then the lightbulb lit. Why not make honey ice cream?

Yeah, that's what I said.

It was pretty simple, really. I used honey instead of sugar - and not as much honey since it tastes sweeter than sugar - and the rest was a pretty basic recipe.

You can really taste the honey in this, and the vanilla adds a nice richness. As I was mixing it up, I was trying to think of a third flower-related flavor to add, but then I decided I didn't want to muddle the honey and vanilla, and I let it be.

Honey Vanilla Ice Cream

2 cups heavy cream
1/2 cup raw honey
1/2 teaspoon salt
1 tablespoon vanilla extract
3/4 cup whole milk

Mix the honey into the cream until it dissolves. If it doesn't want to dissolve, you can heat the cream gently to encourage the honey to melt. You won't need to get it more than lukewarm, so don't get carried away

Add the salt, vanilla, and whole milk and stir until it's all combined.

If your ice cream maker has its own compressor, you can start churning right away. Otherwise, refrigerate the mixture until it's fully chilled before churning.

Churn the ice cream according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

I wouldn't tell anyone if you decided to drizzle a little extra honey on top when you serve.

Watermelon-Berry Margaritas

While local watermelons won't be available for a while, there are plenty of nice-looking watermelons at the grocery store. From giants to personal-sized watermelons, they're all represented. Seedless and yellow, too.

I love watermelon. It's so ... cooling. Refreshing. Bright. Crisp.

And, the flavor makes a great cocktail.

Yes, I said cocktail. A nice, fresh, summery cocktail.

This time around, I combined the watermelon with some strawberries - might as well keep the color consistent - and then there was tequila.

To make the watermelon-strawberry juice, I used a juicer. I suppose you could use a blender to make a beverage with a smoothie-like texture, or you could blend then strain to remove seeds and excess pulp. My juice had a little body to it, but it wasn't super-thick.

Watermelon-Strawberry Margarita

1 ounce tequila
1/2 ounce agave syrup
1/2 ounce lime juice
Watermelon-strawberry juice, as needed (recipe follows)

You can make your margarita three different ways - blend with ice in a blender for a frozen margarita, serve it over ice, or shake with ice in a shaker, then strain. How you make it is up to you.

And ... of course you can adjust the sweetness or tartness by adding more or less agave syrup or lime juice.

But I think this formula is a good start. Then give it a taste and adjust to your liking. Once you've got the exact formula, mix up a pitcher or two.

Garnish your glass with a slice of lime. Some chunks of watermelon on a skewer would also be great. Or just have a small bowl of watermelon chunks to munch on. It's amazing how quickly they disappear.

Hint: if your watermelon isn't as sweet as you'd like it to be, add a teeny sprinkle of salt, and it will taste sweeter. You don't want salty watermelon, so be conservative.

Watermelon-Strawberry Juice

1 pint strawberries
6-8 cups chunked watermelon.

Process the berries and watermelon through your juicer. Transfer to a storage container and refrigerate until needed.