I am not a sucker for gimmicks. Some years ago, I paid big bucks to go to a certain very fancy restaurant, wherein I was served a dish that was “a play on chicken Parmesan.” It consisted of a one-inch piece of pressed chicken, some Parmesan noodles, and a handful of little frozen tomato sauce balls, a la Dippin” Dots. And after consuming the one bite that was this dish, I remember thinking, “I wish I had a plate of chicken Parmesan.” Because I am hungry, and five Dippin” dots do not a meal make.
So, when I was invited to for a preview of their summer ice cream festival, where one of the featured items was a tableside preparation of “guacamole ice cream.” I was skeptical. Not one to resist the charms of frozen desserts, though, I tried to go in with an open mind.
For this particular concoction, avocado ice cream was hand-blended with raspberries, mint, white chocolate and something crunchy. It was done in a frozen stone bowl (think upscale Coldstone). The result looked like guacamole and tasted, well, delicioso. Cinnamon-coated fried tortillas were the perfect thing for dipping into the “guacamole.” The presentation was cool (heh) but it was the end result that really delivered. It was enough to at least partially obliterate my memories of those tiny frozen tomato balls.Read More›
Vanilla lovers, rejoice. Vanilla ice cream with two vanilla beans AND vanilla extract. A spiced vanilla porter ripple simmered with another vanilla bean. This combo is creamy, sweet, complex, and did I mention there’s a shitload of vanilla in it?
Double Vanilla Porter Ripple Ice CreamRead More›
I hadn’t planned on pulling out the ice cream maker for at least two more months, but all the prime citrus is to be had RIGHT NOW. Powerless against the allure of citrus, I found myself churning a batch of Orange-Cardamom Ice Cream from Bi-Rite Creamery’s Sweet Cream and Sugar Cones last week. A giant scoop on the top of a freshly baked, irresistibly dark and chocolatey doughnut makes an incredible dessert you won’t forget.
Dark Chocolate Doughnuts topped with Orange-Cardamom Ice Cream (Gluten-free)Read More›
It’s never too early to start planning Valentine’s Day! And single folks, it’s definitely never too early to start planning a mid-winter, anti-romantic gorge fest, right? We’re thinking a weekend staying in Vegas, ordering up ridiculously lavish steaks and tracking down various booze-soaked desserts like the ridiculously good banana’s foster at Hugo’s Cellar in Four Queens Hotel and Casino Las Vegas. It’s prepared tableside, bananas served up over vanilla ice cream and then set on fire! Who’s with us?
Or you know, either way you could just stay home and cook up your own lavish mid-winter feast. Chef Nisa Burns of Kitchenability.com and author of the new book Kitchenability 101: The College Student’s Guide to Easy, Healthy, and Delicious Food, shares a sweet, spiked dessert. This bananas foster is made with bourbon rather than rum (we like), and is actually quite easy to make.
Easy Bananas Foster with Ice CreamRead More›
While taking down our window wreath, putting away Frank Sinatra’s Christmas album and downing our last bit of eggnog, we were left with an abundance of candy canes. While there are only so many sheets of peppermint bark you can make and cookies to bake, we started brainstorming ways to use the red and white spiraled confections in a sweet and soothing dessert.
While traveling through Italy, we remember sitting at a café on the bank of the Arno River in Florence in the mood for an indulgent afternoon sweet. Our charming waiter suggested affogato (“drowned in coffee”) which traditionally is a scoop of gelato with a shot of hot espresso poured on top. The espresso cooled slightly when it hit the cold gelato and created a melted medley of swirled flavors.
Back in our cozy Boston apartment, we decide to crush our collection of candy canes and sprinkle the flurried bits atop our version of affogato. To add a kick, we top the overflowing liquid with a bit of peppermint schnapps, so we could spoon and sip our nightcap and dessert all in one.
Peppermint AffogatoRead More›
Well, it’s here, the day we’ve been waiting for all year: National Nachos Day. No, I’m just kidding—I’m talking about Election Day, of course! (But seriously, it actually is National Nachos Day as well, so maybe hit up your local Mexican restaurant after visiting the polls today.)
I know a lot of people like to make their decision by examining where the candidates stand on important issues such as the economy, civil rights, coolness factor, and international relations, but for our endorsement, Endless Simmer cuts through the crap to the only thing that matters: who eats it better?!
Round One: Ice Cream
Romney goes for a tall cone o’ soft serve, which is one of my favorite treats. (Seriously, every time we drive by a Dairy Queen on a road trip, I scream “DQ!!!” like a rabid six year old.) Obama, on the other hand, goes for a controversial choice: mint chocolate chip eaten with a spoon. I’m not kidding about the controversy; bloggers had a heyday about Obama’s outrageous rebellion. (“If he wanted to eat with a spoon, he should have ordered ice cream in a cup!”) Well, guess what, haters: I also eat ice cream out of cones with a spoon. Sometimes my teeth are sensitive! I’m glad to see our sweet-toothed POTUS understands my struggles.
Ice Cream Winner: Obama
Round Two: Chicken
(photo: Hard Grubbin)
Well, it’s reassuring to know that both of our options aren’t afraid to grub down on some bird. Romney seems a bit… uh… glazed over during the whole thing, while Obama aggressively tears into his wing. What does this mean? It probably means nothing. Both of these political bros are just chowing down on some chicken, and while Romney looks perilously close to the mortal sin of sticking his fork into that drumstick, he doesn’t actually do it.
Winner, winner, chicken dinner: Neither. Tie.
Round Three: Hot Dogs
(photo: DailyAdvance)Read More›