Happy Independence Day! Buona festa dell’Indipendenza! Summer is here and it’s so nice to see more people out and about, finally! And speaking of out and about, this nonna got to take a last minute trip with great friends to Ogunquit, Maine.
My family and I have been going to Ogunquit for over 30 years, when the town was still the best kept secret of the Southern Coast of Maine.
It has been curious to watch the town grow and change, some things for the better, some not so much. Despite the changes and the popularity of its beauty bringing tons of tourists, we can’t wait to visit the charming quaint little town, dip our toes in the always freezing water, go barefoot on the sugary sand and walk the breathtaking Marginal Way each summer!
This trip was bittersweet. The last time I was there in 2019 (prior to Covid quarantine) it was with my entire family, including my older kids and my grandkids. And, of course, Dan was there.
Last week I was there without my family. Everywhere I went, I remembered the special moments I had with my family but, most importantly, with Dan….moments that cannot ever be made again.
I was blessed to be with understanding and loving friends who made sure to keep me busy with great fun and good food! The weather was perfect during our entire stay, making it even a more memorable trip.
In addition to Ogunquit, we visited York and the Nubble Lighthouse. It was interesting to see the different species of birds that were all on a big rock next to the lighthouse, which sits on a tiny island. At first glance, they looked like a bunch of penguins! Lol
I’m back, refreshed and happy to start making some great recipes to share with you.
This week’s recipe is my go-to for 4th of July picnics. It’s a patriotic ice-box cake, Italian style of course.
Enjoy my friends and come back next week to visit with me, as always, in my kitchen!
Bacioni (Big Kisses)!
Nonna Antoinette
ITALIAN ICEBOX CAKE
Ingredients:
1 box of graham crackers (3 sleeves per box)
Italian custard cream, vanilla and chocolate
Whipped cream
OPTIONAL: Sliced bananas, strawberries, blueberries, etc.
For the cream:
1 quart half and half (whole milk can be substituted)
4 eggs
¾ c sugar
1 ¼ c flour
1 tsp vanilla extract
4 oz mini dark chocolate chips
Directions:
Pour the half and half into a small pan and allow to warm up without reaching a boil.
Meanwhile, place the eggs, sugar and vanilla in a separate pan. Wisk until well blended. Add sifted flour and continue to whisk until creamy and smooth.
Add 1/3 of the warm milk to the egg mixture while stirring constantly until fully mixed. Repeat this step 2 more times so that all the milk is incorporated.
Place pan on a burner on low heat, stirring the entire time to avoid sticking and formation of lumps.
Bring to a gentle boil and cook a minute or two, just until the cream thickens.
Remove pan from stove and pour half into a glass bowl. Immediately cover with plastic wrap (sticking to the top of the cream) to avoid the formation of a “dry skin”.
Pour the other half of the cream in a second bowl. Add the chocolate chips while still hot and whisk until melted and absorbed. If you like your chocolate cream darker, you may add a few more chips.
Cover with film as described for vanilla cream and refrigerate both until needed.
To Assemble:
Use one sleeve of graham crackers to form a single layer at the bottom of a 9x13 glass pan. You may need to break some crackers to fill in the gaps.
Add the vanilla cream and spread evenly over crackers.
If you choose to add fresh fruit, place it evenly at this time.
Layer one more sleeve of graham crackers over the vanilla cream.
Add the chocolate cream and spread evenly.
Use the last sleeve of crackers to cover the chocolate cream.
Cover the entire top with Whipped Cream (or Cool Whip).
Decorate as you like by adding Maraschino cherries, sprinkles, chocolate chips, etc.
Cover with plastic wrap and refrigerate overnight or for at least 10 hours.
Tips: You can substitute the Italian custard with instant pudding of your choice. To make this version of the cake, cut strawberries into quarters and form the stripes of the flag. Use blueberries as the stars of the flag. This type of cake can be adapted to the event. Decorate it appropriately. Make this cake a day ahead for best results.
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