Many kids in the U.S. get excited over a banana split, a.k.a. banana boat. Some grown-up kids still do, as evidenced by variations of the dessert on menus of restaurants catering to adults. With a banana split, the fruit comes straight from the peel. It may not be perfectly ripe, thus contributing a slightly hard […]
It seems that once or twice a year, a new brand of artisan ice cream pops up in a local store. Ice cream lover that we are, we try every one. They’re all good, but aside from the occasional groovy flavor, they don’t distinguish themselves from all the other good ice cream in the freezer […]
[1] Cherry vanilla ice cream sandwiches are one way to celebrate Washington’s birthday (photo courtesy Delicious.com.au). [2] Dried cherries to sprinkle on anything or serve with cheese (photo courtesy Murray’s Cheese). [3] Frozen cherries turned into Cherries Jubilee (photo courtesy Williams-Sonoma). [4] Enjoy a shot of cherry liqueur, or add it to tea or atop […]
February 14th—Valentine’s Day—is also National Creme Filled Chocolates Day. But what’s with creme vs. cream? “Creme,” pronounced cream, is a mis-spelled, mis-pronounced Americanization of the French word for cream, crème (pronounced KREHM). It is used in the U.S. to make chocolates and desserts seem more special; i.e., French, without the correct French pronunciation and accent […]
[1] Chocolate lasagna: a happy Valentine Dessert (photo Persnickety Plates | Amanda’s Cookin’, photo courtesy Amanda’s Cookin’. [2] Stabilized whipped cream doesn’t collapse (photo Kuhn Rikon). We love whipped cream, and we don’t care for Cool Whip. (Sure, we ate it in college from the container, like the other girls in the dorm. But […]
[1] Turn a panettone into a fancy ice cream cake. Here’s the recipe from Proud Italian Cook. [2] Filling the well with ice cream (photo courtesy Proud Italian Cook). [3] A simpler take: no frosting needed. Here’s the recipe from Vincenzo’s Plate | Huffington Post. In past years, we’ve offered ways to turn panettone […]