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Archive for June 14, 2012

PRODUCT: York Peppermint Patty Ice Cream Bars

Lovers of York Peppermint Patties (us included) can cool off this summer with York Ice Cream bars, made by Good Humor, a Univlever brand. (The York Peppermint Pattie candy brand is owned by Hershey Company, and the ice cream is made under license.)

The three-ounce rounds of peppermint ice cream are dipped in a dark chocolate coating (coating = some vegetable oil is added so the chocolate will adhere to the ice cream). The ice cream is a lot less intense than the York Peppermint Pattie. This will please people who like just a bit o’ mint.

The ice cram bar doesn’t have the candy’s depth of chocolate coating flavor, either. But it certainly is refreshing, and we can’t complain: It’s tough to find any type of peppermint ice cream. Our favorite flavors, chocolate chip mint and cookie mint, seem to have disappeared from stores in our area.

 

York ice cream bars (partial view of box). Photo courtesy Unilever.

 

You can find the ice cream bars at retailers nationwide, including Walmart. The line is certified kosher by KOF-K.

CURIOSER & CURIOSER

Although the box declares that the bars are made from Peppermint Light Ice Cream (see photo above), the small print underneath it says, “This is not a light food.” It goes on to explain that the light ice cream has 75% less fat than “a range of full fat ice creams.”

Hmm. So the ice cream is lower in fat, but not the bar as a whole? The whole bar has 170 calories but the box explains that the light ice cream portion is 80 calories. So the thin chocolate coating has more calories than the much larger lump of ice cream?

If this information is meant to help consumers understand what they’re getting, we think that a second explanation is needed to clarify the first explanation.

PATTIE VS. PATTY

Second, the ice cream box never mentions the word “patty” or “pattie.” Wouldn’t calling them “York Peppermint Ice Cream Patties” better leverage the York Peppermint Pattie brand?

And what about “pattie?”

Whether it’s candy, meat or veggies, you may have noticed patty and pattie used in different places. The plural for both is patties.

Dictionary.com doesn’t recognize the word “pattie.” Merriam-Webster.com at least brings you to “patty.” The word, by the way, derives from the French pâté, for paste (i.e., a mix of finely-ground ingredients; pasta also means paste and in French, pâté refers to a meat loaf as well as the more rare ground goose or duck liver pâté). “Patty” seems to have entered the English language around 1710.

Patty, pattie or bar, the six pieces disappeared faster than we would like to admit.

YORK PEPPERMINT PATTIE HISTORY

According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania.

In the annals of corporate acquisitions, in 1972 the York Cone Company was acquired by Peter Paul. In 1978, Peter Paul merged with Cadbury Schweppes. In 1988 the Hershey Foods Corporation acquired the U.S. operations of Cadbury Schweppes.

The York Peppermint Pattie we know is different from Henry Kessler’s: the mint centers are only semi hard. In February 2009, Hershey closed the Reading, Pennsylvania plant that made York Peppermint Patties, 5th Avenue and Zagnut candy bars, and Jolly Rancher hard candies. Production was moved to a new factory the company built in Monterey, Mexico.

  

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FATHER’S DAY GIFT: Irresistible Cheesecake Pops

Cheesecake Pops are irresistible and fun.
Photo courtesy Le Chateaux.

 

There’s still time to send Dad a delicious and memorable Father’s Day gift: Cheesecake Pops from chef David Burke. Order them today for overnight delivery.

From the moment Burke created these pops, some eight years ago, we were in love with them: a favorite dessert turned into a bite-size sphere-on-a-stick.

There are three varieties of creamy cheese cake centers, coated in chocolate and dipped in garnishes:

  • Toffee Top Hats, cheesecake balls dipped in milk chocolate and coated with dark chocolate crunchies and ground Score Bars.
  • Pink Lady Pops, dipped in pink-colored white chocolate, then rolled in chopped pistachios and sundried cherry pieces.
  • Tuxedo Pops, decorated with a white chocolate shirt and milk chocolate jacket and bow tie, then rolled in peanut crunchies and Reese’s Peanut Butter Pieces.
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    Each order contains an assortment of the flavors. The pops come frozen and thaw in 30 minutes.

    If Dad doesn’t want to hoard them all, you can serve the Cheesecake Pops for dessert on Father’s Day; or simply hand them to guests as they walk in the door, to get the party started.

  • 24 pops are $42.32 (order them here)
  • 50 pops are $61.03 (order)
  • 200 pops are $148.19 (ordee)
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    David Burke Cheesecake Pops have been a NIBBLE Top Pick Of The Week. Here’s our review.

      

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    TIP OF THE DAY: Fancy Butter Ramekins

    Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do.

    Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly round balls, nicely patterned by the grooves.

    The butter balls were set on the table in a lovely porcelain dish. Those wishing butter (and in those days, we all did) helped themselves to a ball or two.

    When we started to host dinner parties, we had no paddles and needed to find an alternative. Our solution: butter ramekins.

    Perhaps it didn’t have the wow factor of those golden orbs of paddled butter, but it was much faster to make.

    FANCY BUTTER RECIPE

    All you need are butter, a ramekin, a spatula and a fresh herb garnish.

     

    Party time: Serve butter in a ramekin. Photo by Claire Freierman | THE NIBBLE.

     

    1. Soften 2 sticks of butter until they are malleable.

    2. Using a spatula, pack the butter into a small ramekin. If you don’t have ramekins, they’re worth the investment. They can be used to serve condiments; nuts, olives an other snack foods; desserts and more. Here’s a basic white ramekin.

    3. With a sharp knife, cut a crosshatch of grooves onto the top of the butter. If the butter is too soft, stick it in the fridge for 10 minutes.

    4. Garnish with a rosemary sprig or other fresh herbs, such as two short chive “plumes” inseted vertically, or a rim of finely-minced chives. You can also press a single large parsley or cilantro leaf into the top, and/or sprinkle some Hawaiian red sea salt (alaea), coarse pink sea salt, tri-color whole peppercorns or coarse-ground black pepper.

    MORE BUTTERY GOODNESS

    Find butter tips and recipes for flavored butters in our Butter Section.

    Check out all the different types of butter.

    How many types of butter have you had? See our Butter Glossary.

      

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