The Genius Recipe Tapes

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**The Genius Recipe Tapes**

A weekly show from Food52’s new podcast network, featuring all the uncut gems from the weekly “Genius Recipes” column and video series. Host Kristen Miglore speaks to the geniuses behind iconic recipes, and uncovers the recipes that changed the way we cook.

Latest Episodes:

Key Lime Pie, No Key Limes Required, Revisited| Petra Paredez Aug 10, 2022

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Referenced in this episode:

Oh, *That's* What Key Lime Pie Was Missing (Food52)
Key Lime Meringue Pie From Petra Paredez recipe

Genius-Hunter Extra-Credit:

Petee's Pies ships nationwide through GoldBelly
Short on time? There's always J. Kenzi López-Alt's 10-Minute Lime Cracker Pie

Special thanks to Briana (@seasoningbottle), Katie (@qkatie, and host of new Food52 podcast Either Side Eaters!), and Jared (@young_coconvt) for your stories of sweet, summery slices.

Have a lead on something genius? Tell me all about it at genius@food52.com!

A Fattoush for Every Season | Reem Assil Aug 03, 2022

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Referenced in this episode

Genius-Hunter Extra Credit

Reem Assil on Instagram

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Who Needs Added Sugar? Not This Cookbook Jul 20, 2022

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Referenced in this episode

Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Theme Music by The Cabinetmaker on Blue Dot Sessions

Delicious No Churn Ice Cream with Joy the Baker Jul 13, 2022

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We're sharing an episode of Food52's Play Me a Recipe Podcast featuring Joy the Baker's no churn coffee and fudge ice cream to add a sweet treat to your week!

Recipe
Makes 3 cups

1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons instant espresso powder
2 tablespoons espresso liquor (optional)
2 ounces cream cheese, softened to room temperature
2 cups heavy cream
1/2 - 3/4 cup fudge (store-bought or recipe that follows

Mocha Hot Fudge Sauce

Makes 11/2 cups

1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good bittersweet chocolate (not unsweetened), finely chopped
2 tablespoon unsalted butter, cup into 4 cubes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1 tablespoon hot water

Mocha Hot Fudge Sauce

In a medium saucepan over medium heat, stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted. Cook mixture at a simmer, stirring occasionally, for 5 minutes.
In a small bowl, dissolve the espresso powder in hot water.
Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla. Stir until smooth. Cool slightly before serving.
Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring to serve after it’s been chilled.

No Churn Coffee Fudge Ripple Ice Cream

In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form.
Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine. Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine. Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

An Iconic Cake Gets a Summery New Look | Dorie Greenspan Jul 06, 2022

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Referenced in this episode

Genius-Hunter Extra Credit