Interchangeable parts let the Primula Infuser Pitcher create any number of homemade beverages with a minimum of hassle.
(Credit: Macy's)Not all kitchen gadgets are gleaming devices shimmering with moving parts. Sometimes, utility is provided by something just sitting there minding its own business. Take tea, for example: not much goes on while it steeps. Another example might be ice chilling down a beverage. Finally in a trifecta of passivity, infusions require little more than placing a bunch of sliced fruits, herbs, and whatnot into a liquid. Considering the simplicity involved, it only makes sense that there would be one kitchen helper designed to do all three of these tasks.
The Primula Flavor It Beverage System 3-in-1 Infuser Pitcher, which retails for $45, is a simple device designed to brew, chill, or infuse. Creating the perfect beverage requires little more than switching among the three interchangeable inserts. The tea core includes a fine mesh screen to be used with loose-leaf tea or ground coffee, while the fruit infuser core can be used not only to flavor water with sliced fruit but could also be used in tandem with the tea insert so as to create homemade flavored tea. Finally, rounding out the BPA-free pitcher is the chill core, which is filled with a nontoxic gel. Just keep this part in the freezer and after letting the pitcher do all the work brewing and infusing, pop it in, sit back and continue relaxing with drink in hand.
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1. Pulse animal crackers and sugar in a food processor until finely ground. Dust work surface with cracker mixture and lay 2 overlapping pieces of the pie dough on top. (Brush water between them to help seal them together.) Sprinkle more crumbs over the top and roll the pieces of dough into a 19 by 14-inch rectangle.
2. Using a rolling pin, transfer the dough to a rimmed baking sheet. Lift and press the dough into the baking sheet, letting the excess dough hang over the edge. Brush dough with butter and refrigerate until needed.
3. Add the apple filling, then roll the remaining 2 pieces of dough together into a 19 by 14-inch rectangle with the remaining crumbs. Using a rolling pin, arrange the top crust over the apples.
4. Press the edges of the top and bottom crust together. Trim the excess dough to inch, fold the crust underneath, and crimp the edges using the tines of a fork.
1. Pipe the pte choux into evenly sized 1-inch mounds on the prepared baking sheet.
2. Use a wet finger to even out the shape and smooth the surface of the piped mounds.
3. Once the pastries are baked, cut a -inch slit into the side of each puff to release the steam. Return the pastries to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes.
4. Scoop the ice cream onto a chilled parchment-lined baking sheet, cover with plastic wrap, and freeze until firm.
5. Use a paring knife to split the pastries about inch from the bottom.
6. Arrange the pastry bottoms on individual serving plates or a large serving platter and place 1 scoop of ice cream on top of each pastry. Lay the pastry tops over the ice cream and press lightly to secure. Drizzle with warm chocolate sauce before serving.
