Cherries? Check. Chocolate? Check. Booze? Check. Pastry Chef Brittani Szczecina of the Palm Beach Marriott Singer Island Beach Resort & Spa shares this can’t fail recipe for a perfect summertime ice cream.
There’s no better warming winter treat than a Polish pierogi stuffed full of potato and cheese, then topped with gobs of sour cream. BUT pierogies don’t have to be only a cold-weather treat. Casey Barber’s new book Pierogi Love puts a whole bunch of new-school spins on this old-world treat. One of our favorite versions makes great use of summer’s bounty. Here’s more from Casey Barber…
IT’S MY SUMMER BREAKFAST RITUAL: standing over the sink, devouring a fresh peach, no plate necessary. In the height of peach season I can plow through two pounds a week this way without even thinking of saving a few for a cobbler or pie. But because all things must end, I’ve stashed a few dozen of these in my freezer to remind me of warm-weather days. The crumble topping freezes
incredibly well, too—spread it on a baking sheet as you would pierogies and transfer to a bag once it’s hard.
Peach Crumble PierogiesRead More›
At Philly’s new V Street, the all-vegan menu is inspired by street food from around the world, fusing flavors from as far afield as Hungary, India, Peru and the Philippines into an amazing array of meat-free snacks like jerk trumpet mushrooms and harissa-grilled cauliflower mixed up with spiced avocado, olive salad and chermoula, an intensely flavorful North African marinade.
The cocktails are particularly off-the-wall—the “Cruz Control” mixes tequila with horchata, lime and tepache—a Mexican fermented pineapple drink—but the true crazy prize has to go to this dessert waffle: it’s layered with rich chocolate ganache, gooey bites of banana, vegan ice cream and a chunky miso caramel, with Sriracha peanuts and syrup poured over the whole thing. Yes, please.
(Photo: V Street)
I just returned from a trip to the Philippines, which has gotta have one of the most oddball food cultures in this whole entire world. I like to think of it as Asian tastes with American sensibilities — they’ve got all the fishy, funky flava you’ll find in Japanese or Korean cooking, but then they go and do things like deep-fry a whole dish or put cheese and ice cream on top. In other words, it’s pretty amazing.
But the most far-out dish of all I had there is known as halo halo — the ubiquitous Filipino dessert. It consists of a fruit cocktail melange topped by shaved ice and a scoop of ice cream (in this case, ube — purple yam — ice cream), with a cup of evaporated milk poured over the whole thing for a gooey, melty mess. But the kicker lies back in that melange of fruit cocktail, which basically seems to contain whatever the chef had in the fridge or lying on the counter that day. This version included bananas, syrupy peaches, coconut, sweet potato, regular potato, something that may or may not have been tapioca balls, lima beans, black beans, an old boot…you get the point: just surprise after mushy, delicious surprise.
Oh, and there’s Cheerios sprinkled on top of the whole thing, because why not?