As you prepare yourself for a football-filled weekend, ask yourself whether there’s more to beer than a cold can of Bud. If you’re anything like me, hours of watching football calls for great food and, of course, great drinks. For a creative way to consume football’s favorite beverage, try Alie and Georgia’s Beer Float Your Boat Cocktail.
You don’t want to miss a moment of the game, which means football food needs to be quick and simple, and the same goes with this beer cocktail. All you need are three delicious ingredients: Dulce de leche ice cream (really any flavor you prefer will do), chocolate stout and sweet butterscotch schnapps. Though beer (and football) purists may gawk, this chocolate stout float is more like a boozy, beer-filled dessert than a replacement for your favorite brew. So whether you’re celebrating a victory or drowning your sorrows, your weekend of football frenzy will be met with an indulgent treat.
Bottoms up, folks.
Continue Reading Thirsty Thursday: Start the Football Frenzy with a Chocolate Stout Float
The Franklin Fountain's signature flavor: Franklin Mint Chip, featuring peppermint ice cream swirled with green creme de menthe and shards of dark chocolate from Wilbur Chocolate.
No doubt about it; I’m an ice cream lover. But lately, there’s been two things weighing me down about it — and not just the actual pounds stemming from my five-scoop-a-week summer diet (hey, there’s been a heat wave around here):
1) It is nearly impossible to get a ‘small’ in New York City for under $6.
2) Textures have been disappointing; iciness abounds where creaminess should rule.
So imagine how delighted I was to discover the phenomenal-ness (is that a word? It should be.) of Philadelphia’s ice cream scene. No $6 icy scoops here. Instead, a concentration of impeccable options – even just within downtown — that are lush, dense and under $5 for a single cup.
It makes sense, then, that this weekend Philly hosted its sixth annual Ultimate Philadelphia Ice Cream Festival at Reading Terminal Market. But you don’t need a festival to get your ice cream fix in the City of Brotherly Love. Any time is ideal for a self-led tour — so long as you bring cash (most don’t accept cards) and go before 1:30 p.m. to avoid lines. So where to go? Here’s the scoop:
Continue Reading Philadelphia: A Dream Destination for Ice Cream Fans
Rich Vanilla Ice Cream Just Waiting to Get Sauced
I can’t think of a better-suited end to a slow summer meal than an eye-popping ice cream sundae. Like summer itself, the best ice cream sundaes are about wild contrasts of taste, texture, temperature and flavor.
Voluptuous vanilla bean — full and round. When it melts and relaxes on your palate it reveals notes of honey, jasmine, leather, smoke, and cream into your nose. There is nothing more full-flavored, full-bodied than a well-made vanilla ice cream. Vanilla has its own personality, and, like people, is at its best when paired with something that complements, highlights and occasionally pushes its limits.
Buy or make your favorite vanilla ice cream, then assemble these easy sauces for a dessert that really pops.
Plum Skin Sauce
A neon pink and puckery plum skin sauce is the perfect accessory; one bite of the two strikingly dissimilar flavor profiles makes all the flavors pop.
Continue Reading Make Your Vanilla Ice Cream Pop with Striking Sauces
Adults-only Cantaloupe and Campari Pops from People's Pops taste just like summer. Photograph by Jennifer May.
In 2008 three friends living in Brooklyn –Nathalie Jordi, David Carrell and Joel Horowitz — had the idea of selling grown-up ice pops at a one-day event. Their artisanal frozen treats made with local, farm-fresh ingredients were such a hit that they decided to take it to the next level. They became regulars at the Brooklyn Flea and have since opened shops in the East Village, the High Line, Park Slope and Chelsea Market (luckily for me, also the location of the Cooking Channel and Food Network offices). And now, for the rest of the country, the founders of People’s Pops are sharing their best pop recipes in a cute new cookbook, People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop.
The pop recipes are sorted by season (with summer divided into three sections) so you can match up your farmers’ market finds with the perfect People’s Pop. Spring brings rhubarb and strawberry; early summer you get cherry and blueberry; midsummer means apricots, peaches and nectarines; late summer is all about melons; and autumn is full of pears, apples, pumpkins and cranberries. All are mixed with herb and spice combos that make the fresh fruit and veggie flavors sing.
Continue Reading Cookbook Giveaway: People’s Pops
Sriracha, that red Asian-inspired hot chili sauce whose green-capped squeeze bottle with a rooster printed on it, is more than just a means of spicing up a dish — Asian or otherwise. Like bacon, this iconic hot sauce has garnered praise from all over the culinary spectrum, and it has been elevated to having cult status by the power of Internet-fueled fandom. But can the popularity of Sriracha go too far? I mean, would you put Sriracha hot chili sauce on your sweet and creamy milkshake?
Continue Reading Someone Put Sriracha in My Shake and It Wasn’t a Mistake (A Review)
Coffee and Donuts Sundae: Fresh-Baked Cinnamon Donuts, Coffee Ice Cream and Hot Fudge Sauce.
Summer’s here, and that means indulging in our favorite summer foods: burgers, hot dogs, potato salad, frosty cocktails and — of course — ice cream.
Every year, ice cream store owners across the country predict which flavors will most appeal to customers. As new flavors come on the market, proprietors weigh the pros and cons of swapping in a new option for a low performer from the previous year. This can mean hitting the jackpot with a hot new flavor, or sinking money into a dud that will sit around all season.
Nowhere is ice cream in higher demand than at the beach, including the Jersey Shore, a destination for New Jersey locals and visitors from nearby New York City and Philadelphia. Skipper Dipper has been a local, family-owned ice cream tradition for 35 years, a line of beach-goers often snaking out the door of its Long Beach Island, NJ location.
Store owner Dave Powitz shares the early ice cream trends from this summer.
Continue Reading Summer’s Hottest Ice Cream Flavors
The Baker Chick's Funfetti Layer Cake
5 Hot Links We’re Loving:
- Boxed mix funfetti is irresistible, but homemade is even better! The Baker Chick made the colorful layer cake from Momofuku Milk Bar and we’re stunned by the results.
- Salad for breakfast? If by that you mean a poached egg atop avocado and prosciutto, we’re in! – The Kitchn
- Chocolate covered pretzels might not be the best match for the sun. But Tikkido’s royal icing covered pretzels are a sweet and salty snack that can stand up to the heat.
- It’s pool party season. These yogurt and chocolate stuffed strawberries from ChefMom are a healthy and delicious snack your kids will love.
- Boozy foods: Tartlet Sweets takes banana nut bread to a whole new level with bourbon.
When I was little I lived in Philadelphia, just steps from an ice cream parlor. At the time I didn’t know what Philadelphia-Style ice cream was, nor would I have cared. All I knew was that the ice cream was cold, creamy and delicious.
Fast-forward 40 years and I am brought back to this memory by a desire for chocolate ice cream. I’d usually make my favorite “French” custard base, which results in a rich, creamy, luscious ice cream, but I wanted it fast and without fuss. The French-style requires making an egg custard and then adding flavors. But, this is by no means the only way to make fantastic ice creams. The eggless version is often referred to as Philadelphia-style, which is just cream, sugar and lots of flavor. The texture is a bit lighter but no less delicious, and it is so simple and fast to put together.
Continue Reading Philadelphia-Style Chocolate Ice Cream
I inherited my banana bread recipe from my future mother-in-law; it’s the only recipe my fiancé claims is worth making. I’ve made a few changes of my own to the recipe over the past few years, and now it’s the only recipe I claim is worth making. My secrets? I roast the bananas to bring out their natural sweetness (no need to let them rot on your counter). Both butter and a splash of oil keep the bread moist for days, and vanilla bean paste adds a certain something extra you can’t quite put your finger on.
Banana bread — especially this banana bread — is delicious all year round, but how ’bout a little summertime makeover? Think grilled banana bread ice cream sandwiches, a fun twist on an old classic! The best part? These are so simple you almost don’t need a recipe. I threw the bread on the grill to add a nice toasty flavor and to help it stand up in the freezer. When it came to choosing ice cream flavors, I got a little crazy. Vanilla made for a classic ice cream sandwich, but my favorite pairing was rich and creamy coconut gelato — such an amazing flavor combination. If you get really adventurous, try using your own homemade ice cream. (I went with banana. Oh my word.) Then the possibilities are truly endless!
Continue Reading Grilled Banana Bread Ice Cream Sandwiches