Looking for delicious yet inventive versions of your favorite summer dishes? Look no further, thanks to David Venable, program host of QVC’s popular cooking and dining show In the Kitchen with David. Celebrate July’s national blueberry, ice cream and hot dog month with the following recipes and products.
Blueberry
David’s Whole Wheat Pancakes with Blueberries and Toasted Almonds
- In a large bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, sugar, and salt
- Slowly whisk in the butter, buttermilk, and eggs until all ingredients are well incorporated
- Heat the frittata pan over medium heat and grease the surface with some nonstick spray
- Ladle the batter onto the surface to form 1 large pancake
- Sprinkle with desired amount of blueberries and almonds
- Once bubbles form on the top of the pancake, flip it and cook for another 2 to 3 minutes
Ice Cream
David’s Chocolate Peanut Butter Fried Ice Cream
- Use an ice cream scoop to dish out 8 large balls of ice cream and then place them on a parchment paper lined sheet pan
- Freeze for at least 1 1/2 hours
- Combine the crushed cereal with the crushed peanuts
- Spread the mixture in a shallow dish and dip the chilled ice cream balls in the crumb mixture; re freeze for 45 minutes
- In a bowl, beat the eggs and sugar
- Dip the coated ice cream balls into the eggs, then roll the balls in the crumb mixture, coating completely
- Put the balls back onto the sheet pan, cover with plastic wrap, and freeze for 2 hours
- Repeat the coating process once again and re freeze for 6 hours or overnight
- Heat the oil in a large pot or deep fryer set to 375° F
- Place one ball into the oil and fry for about 25 to 35 seconds
- Remove from the oil and place on a plate lined with paper towel and drizzle with chocolate sauce
Cooking Essential – The Ninja Master Prep Professional Food & Drink Maker
- Chops, dices, blends, purees, and crushes ice in minutes with a 450 watt interchangeable motor and Ninja six blade technology
- $50 at QVC.com
Hot Dog
David’s Batter Fried Corn Dogs with Spicy Ranch and Chili Mustard Dipping Sauce
- To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined
- To make the corn dogs, combine cornmeal, flour, salt, onion powder, sugar, cayenne, smoked paprika, and baking powder in a medium bowl
- Whisk in the egg and milk
- Preheat the oil in a deep fryer to 350° F
- Insert wooden skewers into the frankfurters
- Roll the frankfurters in batter until well coated
- Allow excess batter to drip off
- Fry two or three corn dogs at a time until lightly browned, approximately 3 minutes and serve with dipping sauces
Cooking Essential – Cook’s Essentials 3 Quart Stainless Steel Deep Fryer
- Stainless steel fryer that fries just about anything in minutes, with a removable inner tank for easy cleanup
- $36 at QVC.com
