When I saw the Father’s Day cake from bakersroyale, I knew I had to make it. Actually, I made two. It was one of those fortuitous days where I had everything on hand for the recipe, plus a little extra. Have you ever eaten something that has left you breathless, wordless? That’s how I felt about this cake. The combination of flavors was just perfect. So of course I had to convert it to ice cream form: almond flavored ice cream, with a salted caramel swirl and whiskey-soaked cherries. And while the ice cream didn’t leave me quite as stunned as that cake did, it is very, very delicious. The cherries can be made and refrigerated up to 3 days ahead, and the salted caramel sauce can be made up to 2 weeks ahead if you’re not up to tackling everything in one day.
We’re no strangers to crazy ice cream flavors here at ES, and let’s be real—in this brave new dessert world where salted caramel sundaes and olive oil ice cream have become the norm, a chef putting something insane inside your cone is not really newsworthy. HOWEVER, when I heard there is an ice cream shop in meat-mad Portland serving bone marrow ice cream, clearly I was there in a New York minute.
The bad news: Salt and Straw did not have the bone marrow flavor in stock on the day I visited, but really for the very best reason possible: they were waiting for cherry season to start, so that they could make a bone marrow-black cherry ice cream. Obvi.
The good news: I had enough friends with me to order up a smorgasbord of outrageous flavors: honey balsamic strawberry with cracked pepper, sea salt with caramel ribbons, coffee-bourbon, blue cheese and pear (!), honey-lavender, blood orange, and blueberry with key lime marmalade. All head-over-heels amazing. the sweet-and-savory balsamic-strawberry-pepper took top honors for me.
The better news:Read More›
Sometimes people unintentionally plant seeds in my brain. I have a sweet friend who is mildly obsessed with McDonald’s Cherry Berry Chiller and gets it on the daily. She mentioned it to me a total of 15 times last time I saw her. So…now I’ve been obsessing. In my mind.
If you know me at all, you know I am not that into fast food, so I thought I’d make one myself. You know what? I think this is the first thing that I couldn’t just Google and make. So, I went to McD’s website and found that their chiller is made with such lovely ingredients as flavor concentrates, citric acid and xanthan gum. Sounds yummy, huh? Don’t even get me started on the calorie and sugar count. I could go on all day…
But I won’t. I will, however, present you with a fresh, homemade and all (OK, mostly) natural Cherry Berry Chiller! Get into it, y’all.
Copy Cat Cherry Berry ChillerRead More›
With this terrible heatwave through the Midwest (and much of the country) I’ve had to start my oven hiatus. The temperature inside our house has reached at least 90 every day for the last two weeks. Finally, I decided that it probably couldn’t get much hotter so I turned the oven on to roast some cherries and make Jeni’s Goat Cheese Ice Cream with Roasted Red Cherries.
Well, ten minutes into the roasting I smelled something burning. I opened the oven to see the cherries bubbling over and small fires on the bottom of the oven. The cherries ended up okay, but oven needs a good scraping and my baking dish is now candy-coated.
1-Minute Sea Salt Chocolate Cherry CakeRead More›
Farmers’ market cocktail at Easy Lounge in Oakland, CA: fresh cherries, rosé, vodka, pomegranate honey syrup, lime and soda.
Shameless self-promotion: my article about Bay Area farmers markets in the Washington Post
Hi everyone — I’m Jessica from Feastie, and a huge fan of Endless Simmer, so I’m excited to chime in on all things food over here. In spite of my newly discovered love of pie, I’m a big fan of healthy eating and cooking. But no low-fat pie — that’s just wrong.
I’m currently in a hot and heavy love affair with pie. I wasn’t exactly deprived pie as a child, but our family tended to favor the cobbler or crumble – i.e. NOT pie. Don’t know why. In any case, I have a vague recollection of trying an apple pie or lemon meringue pie as a little kid, but until I was in my mid-20s, I had no idea what I was really missing out on. Cherry pie?! Seriously?! It’s like heaven in a crust. I feel robbed of all those pies that never came to be at our Thanksgiving table – so I’m making up for lost time in a big way.
I’m going big. In the last two summers, I’ve entered two local pie contests. If you’ve never participated in such an event, I can honestly tell you it’s unlike anything you’ve ever experienced. This summer there were 35 entries in the contest, ranging from chocolate cream pies to traditional peach and apple, even fig. I went traditional with a twist – I entered a sweet cherry pie, as well as a pear vanilla bean pie with a pecan crumble.Read More›