Who says panini presses are just for sandwiches?
Like waffle makers and George Foreman grills, the panini press can be used to cook all kinds of things, from seared ahi tuna for a salad to grilled fajita meat for tacos.
Kathy Strahs knows more about cooking on a panini press than just about anyone, which led her to write "The Ultimate Panini Press Cookbook" (The Harvard Common Press, $19.95), which came out last year.
One of the coolest dishes in the book are these homemade ice cream cones similar to the ones made on waffle irons in old fashion ice cream shops.
Homemade Ice Cream Cones
This recipe is adapted from one by pastry chef Gale Gand and requires a panini press that closes very tightly in order to make a wafer thin enough to turn into a cone. You’ll also need to make a mold to make the cone shape. To make the mold, mark a circle approximately 4 5/8 inches in diameter on a piece of cardstock-weight paper. Use scissors to cut out the circle, then form the paper into a cone shape by overlapping two sides and twisting the circle until you’ve formed a point on one end. Tape the cone closed so that it retains its shape.
1 1/2 cups confectioners’ sugar
1 1/2 cups all-purpose flour
1/4 tsp. ground cinnamon
A pinch of ground nutmeg
1 Tbsp. cornstarch
1 cup heavy cream
1 1/2 tsp. pure vanilla extract
In a medium-size bowl, whisk together the confectioners’ sugar, flour, cinnamon, nutmeg and cornstarch. Set aside.
In another medium-size bowl, with a whisk or electric mixer whip the cream and vanilla together until it is mousse-like. Add the dry ingredients to the cream and stir to make a batter. Let the batter sit at room temperature for 30 minutes.
Heat the panini press to medium-high heat.
For each ice cream cone: Place a heaping tablespoonful of batter onto the grill and close the lid, completely pressing the batter. Grill until the pressed cone is browned but still malleable, about 90 seconds; it will be an oblong shape. Carefully transfer the pressed cone to a cutting board or piece of waxed paper.
Position your cone mold in the center of the pressed cone, leaving about 1/2-inch space between the long edge of the pressed cone and the pointed end of the cone mold. Working quickly and carefully (the cone will be very hot!), roll the pressed cone around the cone mold to shape it. Leave the cone on the mold for about 10 seconds to set the shape.
Enjoy your favorite ice cream in your freshly made cones! The cones are best enjoyed the same day that they are made, but they’ll still be fresh the next day if stored in an airtight container at room temperature. Makes 14 cones.
— From "The Ultimate Panini Press Cookbook" by Kathy Strahs (The Harvard Common Press, $19.95)
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