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RECIPE: Chocolate Raspberry Cream Pie

Raspberry Pie

Raspberry Tart

Linzertorte

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Fresh Raspberries In Box

[1] Raspberry pie with a flower crust from Driscoll’s. Chocolate cream pie topped with raspberry cream (photo courtesy Driscoll’s). [2] A raspberry tart from LottieAndDoof.com with a coconut crust. Here’s the recipe. [3] A Linzertort is a shortbread crust filled with raspberry preserves (photo courtesy MackenzieLtd.com). [4] Chocolate cream pie with a raspberry cream top (recipe below, photo courtesy Driscoll’s). [5] This is the right month to find well-priced raspberries (photo courtesy MorgueFile).

 

August 1st is National Raspberry Cream Pie Day, completing a sweet trifecta that also includes National Cheesecake Day (July 30th) and National Raspberry Cake Day (July 31st).

For a previous year’s Raspberry Cream Pie celebration, we published a classic French raspberry tart (see Pie Vs. Tart, below): a shortbread crust filled with creme patisserie and topped with raspberries. Here’s the recipe.

  • Those who have a bargain source of fresh raspberries can make a raspberry pie or a raspberry-apple pie.
  • It’s easy to make a raspberry ice cream pie with a pre-bought crust (try a chocolate cookie crust), raspberry ice cream (if you can find it) or vanilla ice cream, softened and blended with fresh raspberries and/or raspberry preserves.
  • Make Linzertorte, an Austrian favorite that requires only that you make the crust and add raspberry preserves (here’s a recipe).
  • How about a Raspberry Mousse Pie?
  • Or, make a deconstructed raspberry pie: Layer crushed graham cracker or shortbread cookie crumbs, ice cream or whipped cream, and fresh raspberries. Use a parfait glass, sundae dish or other dish (we used our glass coffee mugs).
  •  
    RECIPE: CHOCOLATE RASPBERRY CREAM PIE

    This recipe one-ups a simple raspberry cream pie: It’s a chocolate cream pie topped with raspberry cream (fourth photo).

    Prep time is 25 minutes plus chilling.

    Ingredients For The Crust

  • 1-1/4 cups chocolate wafer cookie crumbs
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  •  
    For The Filling

  • 4 ounces dark or semisweet chocolate
  • 2 cups whole milk, divided
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
  •  
    For The Raspberry Purée

  • 1 package (6 ounces or 1-1/3 cups) raspberries
  • 3 tablespoons sugar
  •  
    For The Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  •  
    Preparation

    1. MAKE the crust. Preheat the oven to 350°F. Place the crumbs and sugar in a medium bowl and stir in the butter until evenly blended. Press the crumb mixture firmly on the bottom and up the sides of a 9-1/2-inch pie plate. Bake for 10 minutes. Cool.

    2. MAKE the filling. Whisk together 1/2 cup milk and the cornstarch. Set aside.

    3. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir the cornstarch mixture then add to the milk mixture in saucepan and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from the heat.

    4. MELT the chocolate and stir it into the melted chocolate and vanilla.

    5. SPOON the filling into the cooled crust. Cover the surface directly with plastic wrap to prevent a skin from forming (personally, we like the skin!). Chill at least 4 hours or overnight.

    6. MAKE the raspberry purée. Purée 1/2 package of raspberries in the food processor fitted with metal blade (the other half is used for garnish). Strain through a fine mesh strainer. Discard the seeds. Stir the sugar into the purée until dissolved.

    7. BEAT the heavy cream and sugar until stiff peaks just form. Stir in the vanilla. Spread the whipped cream topping on chilled pie. With a small spoon (an espresso spoon is great) drop small amounts of raspberry purée onto the whipped cream. Use a toothpick or sharp knife to swirl the purée into the whipped cream (see the 4th photo). Garnish with the remaining raspberries.

     
    CREAM PIE VS. CREAM PIE

    What’s the difference between cream and creme? Just the spelling.

    Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adopted to make a dish sound more special.

    But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème or Crème Brûlée, stick to cream.
     
    PIE VS. TART

    We made a raspberry cream tart instead of a pie? What’s the difference between a pie and a tart? It’s interesting enough that we created an article about it. Check it out!

    For a quick visual, compare the first two photos at the top of the page.

     
      

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    RECIPE: No-Bake Raspberry-White Chocolate Cheesecake

    Raspberry White Chocolate Cheesecake

    Raspberries Growing

    [1] Raspberry-White Chocolate Cheesecake. [2] A half-pint of raspberries (photos courtesy Driscoll’s). [3] Raspberries growing on the bush (photo courtesy Answers.com).

     

    July 31st is National Raspberry Cake day. Time to get out the cake pans and make a selection. With these recipes, the choices are tough!

    You can make:

  • Chocolate-Raspberry Bundt Cake
  • Chocolate-Raspberry Cheesecake
  • Greek Yogurt-Coconut Milk Cake With Raspberries
  • Hazelnut Raspberry Cream Cake
  • Raspberry Ombre Cake
  • Raspberry Heart Cake
  • Raspberry Ice Cream Cake
  • White Chocolate Raspberry Cheesecake (recipe below)
  • White Layer Cake With Raspberry Cheesecake Middle Layer
  •  
    And the easiest options of all: pound cake topped with:

  • Raspberry ice cream or sorbet
  • Vanilla ice cream and raspberries
  • Whipped cream and raspberries
  •  
    RECIPE: NO-BAKE RASPBERRY WHITE CHOCOLATE CHEESECAKE WITH ALMOND CRUST (GLUTEN-FREE!)

    These recipe is from Driscoll’s, which supplied most of the recipes above to show off their delectable raspberries.

    It uses an almond flour crust, which is wonderful and happens to be gluten-free. However, if you don’t want nut flour, use your favorite cheesecake crust.

    Prep time is 40 minutes plus 6 or more hours chilling time.

    Ingredients For 16 Serving)

    For The Filling

  • 2 packages (6 ounces each) Driscoll’s raspberries
  • 8 ounces white chocolate chips or white chocolate bar, chopped
  • 1/2 cup cold water
  • 1 package unflavored gelatin
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 cup heavy cream
  • For The Crust

  • 13/4 cups almond flour
  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 4 tablespoons unsalted butter, melted
  •  
    For The Garnish

  • 1 bar white chocolate, shaved
  •  
    Plus

  • 9″ springform pan
  •  
    Preparation

    1. MAKE the crust: Combine the almond flour, sugar, cocoa, and melted butter in a bowl until evenly blended. Press mixture into bottom of a 9-inch springform pan and refrigerate.

    2. PLACE the chocolate in a double boiler or a metal bowl set over a saucepot of simmering water to melt chocolate. Stir constantly and be careful not to let any water or steam get into the chocolate. Set aside and let cool as you complete the next steps.

    3. COMBINE the cold water and gelatin in a small saucepan and heat over low, stirring just until gelatin is dissolved.

    4. BEAT the cream cheese, sugar and dissolved gelatin in the bowl of an electric mixer on medium, until evenly blended.

    5. CHECK the temperature of both the cream cheese mixture and melted chocolate. They should be the same temperature to continue. Then, mix a few tablespoons of the cream cheese mixture into the melted white chocolate until it looks shiny and smooth. Gradually add the white chocolate chocolate mixture to the remaining cream cheese mixture, mixing until blended. Divide the mixture evenly into 2 bowls.

    6. BEAT the heavy cream in a separate bowl, to stiff peaks. Fold the whipped cream into one of the bowls of the cream cheese mixture.

    7. PURÉE 1 package of raspberries in a blender or food processor. Strain (sieve) and discard the seeds; you should have about 1/2 cup purée. Stir the purée into the second bowl of cream cheese mixture, until evenly blended.

    8. POUR the whipped cream mixture into the cake pan and spread evenly. Spoon the raspberry mixture on top of the whipped cream mixture and gently spread evenly. Cover pan with plastic wrap and refrigerate at least 6 hours or overnight.

    9. UNMOLD: Briefly wrap a warm, wet kitchen towel around the pan for a short while before opening the latch. This prevents the cake from sticking to the sides. A hairdryer also works.

    10. USE a vegetable peeler to make white chocolate curls from chocolate bar. Place on top of the cheesecake with the remaining raspberries.

     
      

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    RECIPE: Blueberry Cheesecake Bars For National Cheesecake Day

    Whip up cheesecake bars for National Cheesecake Day, July 30th.

    These were developed for the U.S. High bush Blueberry Council by Emily Hobbs of Ozark, Missouri. There are many more great blueberry recipes on the website.

    A layer of crunchy crust, followed by fluffy whipped cheesecake topped with toasted almonds and blueberries? Say no more – I’m yours! These Lemon Blueberry Cheesecake Bars are so good you’ll be licking your fingers for every last bit. Because you cut them into squares, Lemon Blueberry Cheesecake Bars are great to pack for a picnic, dinner at a friend’s, or a family road trip.

     
    RECIPE: BLUEBERRY CHEESECAKE BARS

    Ingredients For 24 Bars

  • ½ cup plus 6 tablespoons butter
  • ¾ cup granulated sugar
  • 2¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 12 ounces cream cheese (1½ packages), softened
  • 2½ teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon almond extract
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ cup sliced blanched almonds
  • 1 cup fresh blueberries
  •  

    Blueberry Cheesecake Bars Recipe

    Highbush Blueberries

    [1] A stack of cheesecake bars. [2] Fresh-picked blueberries (photox courtesy U.S Highbush Blueberry Council).

    Preparation

    1. PREHEAT the oven to 350°F. Grease a 13-by 9-inch baking pan.

    2. SOFTEN ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer. Beat until fluffy. Add 2 cups of flour, the baking powder and ½ teaspoon salt. Beat until crumbly.

    3. TRANSFER the crumbs to the baking pan and pat to make an even layer. Bake for 10 minutes until the surface is dry but not browned. Meanwhile, in the same mixer bowl…

    4. BEAT the cream cheese, the remaining ¼ cup granulated sugar, lemon zest and juice, and almond extract until fluffy. Beat in the eggs until combined. When the crust has baked…

    5. SPREAD spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set.

    6. STIR together the brown sugar, remaining ¾ cup flour, cinnamon and ¼ teaspoon salt in a medium bowl. Cut the remaining 6 tablespoons of butter into ½-inch pieces and add to the brown sugar mixture. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed. Stir in the almonds.

    When the cheesecake layer has baked…

    7. SPRINKLE the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm, before cutting into 24 bars.
     
    THE TWO TYPES OF BLUEBERRIES

  • Highbush blueberries (Vaccinium corymbosum) grow on tall bushes; some cultivars reach a height of 6 to 8 feet. The berries are larger and more abundant than lowbush blueberries, although their flavor may be somewhat less intense and sweet.
  • Lowbush blueberries (Vaccinium angustifolium), also referred to as wild blueberries, grow in Maine and the colder regions of eastern North America. The shrubs grow no taller than two feet and may be smaller, depending on soil and climate, and produce small, exceptionally sweet bluish-black berries. If you want to plant a bush or two, these are hardy plants that do well in all soils, even poor, rocky types, providing the drainage is good.
  •   

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    TIP OF THE DAY: Throw A National S’mores Day Party

    Classic S'mores

    Fancy S'mores

    S'mores Pie Recipe

    [1] Classic S’mores (photo courtesy Dandies vegan marshmallows [they’re great]. [2] Gourmet S’mores made with a Petit Écolier chocolate-topped biscuit and a chocolate chocolate chip marshmallow (photo courtesy Plush Puffs gourmet marshmallows). [3] No-Bake S’mores Pie (photo courtesy Brown Eyed Baker; here’s the recipe).

     

    National S’mores Day, August 10th. We all know the recipe for s’mores, but just in case:

    To make these sandwich cookies, you need one or two marshmallows, two graham crackers and a piece of chocolate bar to fit the grahams for each. The marshmallow is toasted and placed on top of the chocolate and the bottom graham, followed by the top graham. The heat of the toasted marshmallow melts the chocolate into a gooey delight. Don’t forget the napkins.

    We’ve got lots of favorite s’mores recipes (the list is below), but this year we’re having a S’mores party with a twist.
     
    SUBTITUTES FOR THE CHOCOLATE BARS

  • Chocolate mints (e.g. Andes Mints)
  • Flavored chocolate bars (e.g. Lindt’s Crunchy Caramel with Sea Salt Bar; chile, coconut, orange, raspberry, toffee, etc.)
  • M&M’s
  • Nutella
  • Peanut butter cups
  • White chocolate
  •  
    SUBTITUTES FOR THE GRAHAM CRACKERS

  • Brownies or blondies (slice the squares in half)
  • Chocolate chocolate chip cookies With White Chips (or butterscotch chips, PB chips, etc.)
  • Chocolate chip cookies
  • Chocolate chocolate chunk cookies
  • Gourmet graham crackers (or homemade)
  • Pavlovas (meringue cups)
  • Peanut butter cookies or other favorite
  •  
    SUBTITUTES FOR THE MARSHMALLOWS

  • Gourmet marshmallows
  • Marshmallow cream (e.g. Fluff)
  •  
    ADD-ONS

  • Bananas, blackberries, blood oranges, strawberries, raspberries or other fresh fruit
  • Bacon
  • Cherry cheesecake spread (mix cream cheese with cherry preserves)
  • Dulce de leche
  • Nuts
  • Toasted coconut
  •  
     
    THERE ARE RECIPES BELOW, BUT FIRST…

     
    THE HISTORY OF GRAHAM CRACKERS, MARSHMALLOWS & CHOCOLATE BARS

    We don’t know who invented S’mores, but the Girl Scouts certainly popularized them: The first published recipe is in their 1927 handbook.

    S’mores around the campfire has been a happy tradition: a stick, a fire, two toasted marshmallows, a square of chocolate and two graham crackers get you a delicious chocolate marshmallow sandwich. The combined flavors of toasted marshmallow, melty chocolate and crunchy grahams is oh-so-much tastier than the individual ingredients (or, to quote Aristotle, the whole is greater than the sum of its parts).

    The name of the sandwich cookie comes from its addictive quality: You have no choice but to ask for “some more.”

    But you don’t need a campfire, or even all of the classic ingredients, to celebrate with S’mores, as you’ll see below. Don’t have a heat source to melt marshmallows? Use Fluff or other marshmallow cream.

  • Graham Cracker History
  • Marshmallow History
  •  

    MORE S’MORES RECIPES

  • S’mores Baked Alaska
  • Cinnamon S’mores and a cappuccino cocktail
  • Creative S’mores Recipes
  • Fancy S’mores (banana split, peach, peanut brittle etc.)
  • Grilled Banana S’mores
  • Gourmet Marshmallow S’mores
  • Ice Cream S’mores
  • S’mores With Other Types Of Cookies
  • S’mores Ice Cream Cake, Ice Cream Pie and Cupcakes
  • S’mores In A Cup Or Mason Jar
  • S’mores Cookie Bars
  • S’mores Ice Cream Cake
  • S’mores On A Stick
  • Smores On The Grill
  • Triscuit S’mores
  •  
    NOT ENOUGH?

    Check out these 25 different S’mores combinations.

     

    S'mores With Homemade Graham Crackers

    Ice Cream S'mores

    [1] S’mores with artisan graham crackers, marshmallows and chocolate (photo courtesy Burdick Chocolate). [2] Ice cream sandwich S’mores with S’mores ice cream—chocolate ice cream with pieces of marshmallows and graham crackers (photo courtesy Babble.com).

     

      

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    TOP PICK OF THE WEEK: Choctál’s Singe Origin Ice Cream

    When we first reviewed Choctál ice cream in 2007, it was a unique experience. It still is.

    The California company pioneered single origin ice cream in the two most popular flavors, chocolate and vanilla. The line—four single origin chocolate ice creams and four single origin vanillas—demonstrate how the flavor varies, based on the origin of the cacao and vanilla beans.

    This means you can have one heck of an ice cream tasting for National Ice Cream Month (July).

    It’s a memorable experience, especially for people who enjoy discerning the different flavor profiles between one origin and another in chocolate bars, olive oils, sea salts, wine grapes and so forth. The flavors of these agricultural products and others are greatly affected by their growing environment (terroir).
     
    A BRIEF HISTORY OF CHOCOLATE

    In the beginning—some 4,000 years ago—there was ice cream. Here’s the history of ice cream.

    Fast-forward ahead a few thousand years—beyond the labor-intensive ice cream made by servants of the wealthy in pre-electricity Renaissance days, beyond the invention of the ice cream churn in 1851, beyond the soda fountains at neighborhood drug scores, which engendered the ice cream soda along with scooped ice cream to eat at the fountain or to take home.

    Along with home refrigerators, supermarket brands arrived in the 1950s. Many used cheaper ingredients and whipped more air into then ice cream (known as overrun) to keep gallon prices low. This engendered a USDA classification system. “Economy,” “regular” and “premium” ice creams were defined by butterfat content and overrun.

    Häagen-Daz arrived in the 1970s with even higher butterfat and lower overrun than premium ice cream, inaugurating the superpremium category. With butterfat greater than 14% (some brands have 18% and more), overrun as low as 20% and complex flavors in addition to the basic ones), there’s no rung higher to go on the classification scale—by government standards, at least.

    Some companies—including Choctál—have labeled their ice cream “ultrapremium,” but this is marketing rather than an official government standard.

    And now, there’s single origin ice cream.
     
    WHAT IS “SINGLE-ORIGIN?”

    The term is not currently regulated in the U.S., but single origin can refer either to a single region or at the micro level, to a single farm or estate within that region.
     
    It is based on the agricultural concept of terroir (tur-WAH), a French term that is the basis for its the A.O.C. system (Appellation d’Origine Contrôlée, or controlled designation of origin), created in the 1950s.

     

    Choctal Single Origin Chocolate Ice Cream

    Choctal Single Origin Ice Cream

    Choctal Single Origin Vanilla Ice Cream

    [1] A pint of Kalimantan chocolate, with beans from Borneo. [2] The four origins of chocolate and vanilla may look the same, but the tastes are noticeably different. [3] A pint of vanilla made with beans from Madagascar, the classic raised to the heights by Choctál (photos courtesy Choctál).

     
    These environmental characteristics gives agricultural products their character. A.O.C. and related terms like Italy’s P.D.O. (Denominazione di Origine Protetta, or Protected Designation of Origin.) recognize that different plots of land produce different flavors from the same rootstock. In the 1990s, the European Union created a new system to provide a uniform labeling protocol: Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI).
     
    What IS “TERROIR?”

    Terroir, pronounced tur-WAH is a French agricultural term that is the basis of the French A.O.C. (Appellation d’Origine Contrôlée) system. It refers to the unique components of the place (environment) where an agricultural product is grown.

    Each specific habitat (plot of land) has unique set of environmental factors that affect a crop’s qualities, down to nuances of aroma, flavor and texture. They include the climate and microclimate, weather (the season’s growing conditions), elevation height and slant of the land), proximity to a body of water, slant of the land, soil type and amount of direct sunlight.

    This means that the same rootstock that is grown in different locations produces different flavors.

    Not only will the product taste and smell somewhat different (Sauvignon Blanc can have grass or grapefruit aroma and flavor notes—or neither—depending on their terroir), but intermediate products also create a difference.

    For example, grass with more clover, wild herbs, and so forth produces a delicate difference in an animal’s milk, and thus in artisan cheese.

    Note that processing will also affect the flavor. Neighboring wine makers, for example, can use different techniques to create wines that highlight their personal flavor preferences.

     

    Choctal Single Origin  Ice Cream

    Choctal Single Origin  Ice Cream Cones

    Choctàl pints and cones (photos courtesy Choctàl).

     

    THE CHOCTÀL SINGLE ORIGIN ICE CREAMS

    Choctàl Single Origin Chocolate Ice Cream

  • Costa Rican cacao is distinguished by sweet notes of coffee and a hint of butterscotch.
  • Ghana cacao, from the coast of West Africa, has a fudge, milk chocolate character.
  • Kalimantan cacao, from the island of Borneo in the South China Sea, produces intense cacao beans with a slight hint of caramel.
  • Dominican cacao, from the Dominican Republic on the Caribbean island of Hispaniola, has a natural dark chocolate flavor profile with notes of clove and nutmeg.
  •  
    Choctàl Single Origin Vanilla Ice Cream

  • Indonesian vanilla is full-bodied, blending the creamy sweetness of classic bourbon (Madagascan) vanilla with a woody floral note.
  • Madagascar vanilla, from the island off the eastern coast of Africa, has been the world standard in vanilla for centuries, smooth and buttery. In the hands of Choctal, it may be the best vanilla ice cream you’ll ever taste.
  • Mexican vanilla has a natural touch of cinnamon. Choctàl adds more cinnamon. It obscures the single origin flavor, but makes a delicious cinnamon-vanilla ice cream.
  • Papua New Guinea vanilla has fruity, floral notes of cherry that linger on the palate during a long, lush finish.
  •  
    The line is certified kosher by OU.

    While the main experience is to taste and compared the different origins to each other, they are also splendid in everything from à la mode to floats.

     
    WHERE TO FIND CHOCTÁL ICE CREAM

    Here’s a store locator to find the nearest pint of Choctàl.

    You can also order pints and gift cards on the Choctàl website.

      

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    TIP OF THE DAY: Meet The Wineshakes~Wine Milkshakes

    July 17th is National Ice Cream Day.

    Of course, it’s easy to head to the freezer, store or scoop shop to celebrate. But we thought you might like something special.

    Like a wineshake, a wine milkshake. Wine + ice cream = wineshake.

    Does it sound unusual? Well: The first printed reference to a milkshake dates to 1885, and referred to an alcoholic drink, a “sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat.”

    By 1900, the whiskey and eggs were gone, and the term “milkshake” referred to “wholesome drinks made with chocolate, strawberry, or vanilla syrups.”

    Yet, the milkshake still contained no ice cream until 1922. Here’s more history of the milkshake.
     
    THE DAWN OF THE WINESHAKE

    The folks at California-based Winc winery have whipped up delicious ice cream and wine milkshake recipes, combining their wines with Van Leeuwen ice cream. But you can use what you have on hand or other substitutes.

    Winc has an online store where you can purchase the wines and send gift cards. We want them just to display the names and label designs: a work of art in wine bottles, so to speak. The wines are well-priced, so this is art we can afford!

    RECIPE #1: COOKIES & CREAM WINESHAKE

    Ingredients Per Shake

  • 1/2 cup cookies and cream ice cream
  • 2 ounces Alchymist Noir Red Blend (Syrah, Barbera and Valdiguié) or other “big red”
  • Giant drizzle chocolate syrup
  • Garnish: more chocolate syrup for drizzling
  • Garnish: Oreo cookies, mix of crushed and whole
  • Optional garnish: whipped cream
  •  
    Preparation

    1. BLEND the ice cream, wine, and big drizzle of chocolate syrup until you reach the desired consistency of your shake. We mixed ours in the blender, but you can use an immersion blender, cocktail shaker or whatever you have at hand.

    2. POUR the shake into a glass. Top with more chocolate syrup and add the Oreos. Drizzle the top with more chocolate syrup and top with whipped cream as desired.

       

    Cookies & Cream Wine Shake

    Chocolate Wine Shake

    Strawberry Rose Wine Shake

    Vanilla Sparkling Wine Shake

    Shake it shake it baby: Wineshakes from Winc winery (photos courtesy Winc).

     

    RECIPE #2: DARK CHOCOLATE PINOT NOIR WINESHAKE

    Ingredients Per Shake

  • 1/2 cup dark chocolate ice cream
  • 2 ounces Porter & Plot Pinot Noir or other Pinot
  • Chocolate syrup, for drizzling
  • Garnish: chocolate chips, fresh cherries with stems
  •  
    Preparation

    2. BLEND the ice cream and wine until you reach your desired consistency.

    2. POUR into a glass, drizzle with chocolate syrup and top with chocolate chips, then the cherries.

     

    Alchymist Pinot Noir

    Au-Dela Dolcetto

    [1] Winc’s Alchymist Noir Red Blend. [2] Au-Delà Sparkling Dolcetto*, a dry sparkling red wine. Au-delà means “beyond” in French (photos courtesy Winc).

     

    RECIPE #3: STRAWBERRY ROSE SHAKÉ

    Ingredients Per Shake

  • 1/2 cup strawberry ice cream
  • 2 ounces Ruza White Zinfandel or other White Zin
  • Fresh strawberries
  • Garnish: more strawberries, for garnish
  • Optional: whipped cream
  •  
    Preparation

    1. BLEND the ice cream, wine, and a handful of strawberries to taste, until you reach the desired berry flavor and shake consistency.

    2. POUR into a glass. Top with whipped cream and garnish with more strawberries.
     
    RECIPE #4: VANILLA SPARKLING SHAKE

    Ingredients Per Shake

  • 1/2 cup vanilla ice cream
  • 2 ounces Au-Delà Sparkling Dolcetto* or other sparkling red wine
  • Fresh mixed berries
  • Garnish: whipped cream, more berries
  •  
    Preparation

    1. BLEND the ice cream, wine, a big handful berries to taste, until you reach desired berry flavor and shake consistency.

    2. POUR into glass. Top with whipped cream, and garnish with more mixed berries.

     
    FLOAT, MALTED MILK, MILKSHAKE: THE DIFFERENCE

  • A float is a carbonated soft drink—cola, root beer, etc.—with a scoop of ice cream “floating” in it.
  • A milkshake blends together ice cream, milk and flavoring.
  • A malted milk, malt for short, is a milkshake with added malted milk powder†.
  •  
    MORE FOOD HOLIDAYS

    National Vanilla Milkshake Day is June 20th; National Chocolate Milkshake Day is September 12th.

    See all the food holidays.
     
    ALSO SEE FROSÉ: ROSÉ & SORBET
     
    __________________

    *Dolcetto is a red wine grape from the Piedmont region of northwestern Italy. It is now planted in Australia and the U.S. as well. Other sparkling red wines include Brachetto d’Acqui, Lambrusco and Sparkling Shiraz, among others.

    †Malted milk is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk. It was originally developed by a pharmacist, James Horlick, as a nutritional supplement for infants. Soon enough, parents discovered how tasty it was…and the rest is history.

      

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    TIP OF THE DAY: Piña Colada Jell-O Shots

    Jell-O Shots

    Pina Colada

    [1] You can make Piña Colada shots with rum, or with add more pineapple juice for a cocktail (photo courtesy BreadBoozeBacon.com). [2] The inspiration: a Piña Colada (photo courtesy Tommy Bahama).

     

    July 10th is National Piña Colada Day, which reminded us that we’d saved a recipe for Piña Colada Jell-O Shots.

    So today’s tip is: Return to youthful fun with Jell-O Shots. You can find recipes online for everything from Margarita to Whiskey Sour Jell-O Shots.

    We first tried another recipe but preferred this one from by Julie Kotzbach of BreadBoozeBacon.com. We also like that she made them in a pan and sliced them, instead of using paper or plastic cups.

    Note #1: Look at the pans or baking dishes you have. Julie used a 6×9″ pan. We used the 8″ square Pyrex baking dish we have.

    Note #2: While most shot recipes use Jell-O (hence the term Jell-O shots), there is none in this recipe. Unflavored gelatin is used instead.
     
    RECIPE: PIÑA COLADA JELL-O SHOTS

    Ingredients For 15 Shots

  • 1 envelope unflavored gelatin powder
  • ¼ cup cold water
  • ½ cup boiling water
  • ¼ cup sugar
  • ¼ cup pineapple juice
  • 2 tablespoons cream of coconut (Coco Lopez, Coco Reàl*, etc.)
  • ¼ cup white rum or coconut rum (the different types of rum—substitute pineapple juice for a no-alcohol recipe)
  • 15 maraschino cherries, rinsed and dried (we used Tillen Farms’ with stems and just patted them dry)
  •  
    Preparation

    1. PREPARE the maraschino cherries: Pat dry, first rinsing as needed. Set aside on a paper towel.

    2. SPRINKLE the gelatin over the cold water in a small mixing bowl. Let the powder to soak in for 2 minutes.

    3. POUR the boiling water into the bowl and whisk constantly until the gelatin is dissolved. Then add the sugar, and whisk until dissolved.

    4. ADD the pineapple juice, cream of coconut and rum. Whisk to combine. Pour into a small baking pan (you can also use paper or plastic cups or mini jello molds).

    5. REFRIGERATE for 1 hour until the gelatin has thickened. Place the cherries evenly in 3 lines across the top. Refrigerate until completely set, at least 4 more hours or overnight.

     
    6. PLATE: Dip the bottom of the pan into warm water for 10 to 15 seconds. Run a sharp knife through the gelatin, parallel to the cherry lines, creating 3 strips. Cut each strip into squares. Use a small offset spatula to lift from the pan onto a serving dish. Cover and refrigerate until ready to serve.
     
    CUTTING DOWN ON THE SUGAR

  • Coco Reàl makes a version of its cream of coconut using low-glycemic agave instead of sugar.
  • Smirnoff makes a light pineapple-coconut vodka. Drink it straight or mix it with a splash of coconut water or milk. It’s not a Jell-O Shot, but it is lower in calories. You also can experiment with your own “light” shot recipe.
  •  
    WHO INVENTED THE JELL-O SHOT?

    The American singer-songwriter Tom Lehrer wrote about Jell-O shots in the 1950s, making them as a way to consume alcohol undetected on the Army base where he was stationed (no alcohol allowed).

    Jell-O shots seem like a modern concept, but Jell-O itself (flavored, sweetened gelatin) was invented in 1897. Beginning in the 1400s, gelatin (protein produced from collagen extracted from boiled animal bones and connective tissues) had been used to make desserts—a laborious undertaking.

    In 1862, the first modern cocktail recipe book was published in the U.S.: Jerry Thomas’ Bartenders Guide.

    Jerry Thomas advised: “The strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.” That sounds so much more charming than “falling-down drunk.”
     
    DON’T WANT TO MAKE JELL-O SHOTS?

    How about a Piña Colada dessert pizza?

     
      

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    TIP OF THE DAY: Ice Cream Cake Sundae

    We love this idea from Little Park restaurant in the TriBeCa neighborhood of New York City.

    The chef created Cinnamon Toast Ice Cream: cinnamon ice cream topped with cinnamon toast croutons. Building on that idea, we say:

    Celebrate July, National Ice Cream Month, with an Ice Cream Cake Sundae.
     
    Make the easiest ice cream cake ever, with ice cream and loaf cake layers in sundae dishes, and toasted cake croutons for the topping.

    We served it over July 4th weekend, and guests are clamoring for more. Perhaps it’s time for us to start a tradition of ice cream socials.

  • If you don’t have sundae dishes or other glass bowls, consider wine goblets or other glassware.
  • In addition to croutons made from toasted loaf cake, we cut thin layers from the untoasted loaf to layer in the sundae dishes.
  • We set out the toppings on a lazy susan. We scooped the ice cream and layered the cake, and everyone “dressed their own.”
  • Our recipe follows. You can do it more simply with just one flavor of ice cream and cake, and no toppings.
  •  
    RECIPE: ICE CREAM CAKE SUNDAE

    Ingredients

  • Ice cream flavor(s) of choice
  • Loaf cake(s) of choice
  •  
    Optional Toppings

  • Chocolate sauce (we used Somebody’s Mother’s*)
  • Caramel sauce (we used King’s Cupboard*)
  • Raspberry sauce (a quick purée with a bit of sugar)
  • Fresh berries
  • Whipped cream (we used both chocolate and original flavors of Reddi-Wip)
  •  
    _____________________
    *Both dessert sauce lines are NIBBLE Top Picks Of The Week. Here’s the Somebody’s Mother’s review and the Kings Cupboard review.
     

    Preparation

     

    Cinnamon Ice Cream

    Blueberry Banana Bread

    Reddi-Wip Flavors

    [1] The Ice Cream Cake Sundae (photo courtesy Little Park | NYC). [2] Buy or bake a loaf cake (photo courtesy Driscoll’s Berries). [3] Reddi-Wip flavors (photo courtesy ConAgraFoods).

     
    1. SELECT your ice cream flavors and loaf cakes. We chose the basics—chocolate, coffee and vanilla ice cream. For the loaf cakes: carrot cake, chocolate cake and pound cake loaf cakes (we couldn’t find a good banana loaf).

    2. SLICE some of the loaf cake(s) into 1/4″ to 3/4 inch slices. These are the cake layers, and the number you’ll need depends on the number of guests and how many slices fit in each serving dish. Wrap them in airtight plastic and set aside.

    3. CUT the remaining loaf(s) in as many 3/4″ to 1″ slices as you’ll need. Lightly toast the slices and let cool completely. Then cut them into the crouton size you like (we cut 3/4″ squares), and store them in an airtight container until you’re ready to serve.

    4. SERVE: Per the order of each participant, we scooped ice cream on top of pound cake layers. Don’t worry about exact size: You can push the layers into the sundae dish.

    5. TELL participants to go forth and garnish!

      

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    TIP OF THE DAY: Off-Season Coconut Macaroons

    Chocolate Dipped Macaroons Recipe

    Coconut Macaroons

    Coconut Macaroon Inside

    Top: Chocolate-dipped macaroons (photo courtesy McCormick). Center: Plain coconut macaroons (photo courtesy Recchiuti Confections). Bottom: Up close (photo by Georgie Grd | Wikipedia).

     

    If you like coconut, don’t wait until Passover* to make coconut macaroons. They’re a great treat year-round, and gluten-free. Bring them as house gifts: They travel well without breaking.

    We adapted this recipe from one by Serena Rain of VanillaQueen.com, purveyor of top-quality vanilla beans, extracts, pastes, powders, sugars and salts.
     
    RECIPE: COCONUT MACAROONS

    You don’t need to add chocolate to macaroons; but if you want to, there are two options:

  • Dip the macaroons in a chocolate glaze.
  • Mix chocolate chips into the dough. This is an especially good option for warm-weather months.
  •  
    Ingredients For About 24 Cookies

  • 3 cups unsweetened coconut
  • 1/4 cup almond meal†
  • 3/4 cup sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • Optional: 4 ounces semisweet chocolate chips (for the dough)
  • Optional: 4 ounces quality chocolate bar (for a glaze)
  • Option: 1 teaspoon grated orange peel
  •  
    Preparation

    You can incorporate the orange peel into the dough or the glaze. We like the “lift” it gives to the recipe.

    1. PREHEAT the oven to 350°F. Line baking pans with parchment paper.

    2. COMBINE the ingredients in a medium bowl and stir until well incorporated. Use a spoon to scoop tablespoon-sized mounds of the coconut “dough.” Shape into round balls and place on the parchment paper. Alternative: You can drop the dough as unshaped mounds. See the difference between the top photo (dropped) and the bottom photo (shaped).

    3. BAKE for about 20 minutes or until golden brown (aim for the color in the center photo). Let cool.

    4. MAKE the glaze. Place the chocolate in a bowl and microwave for 30 seconds. Stir, and if necessary, heat for 30 more seconds until fully melted. Dip the bottoms of the cooled macaroons into the chocolate. Alternatively, place the cookies on a tray lined with parchment paper and drizzle the tops with chocolate; let cool until set. Some people prefer the glaze on top: a chocolate dome. Take your pick.

     
    THE HISTORY OF MACAROONS

    Macaroons appeared in the late 15th or early 16th century in Italy. The historical record isn’t clear, but they are believed to have been created by monks. There were thousands of monasteries in medieval Europe, and monks created different types of beers, brandies and liqueurs, cheeses, pretzels, sweets, wines and spirits.

    The first macaroons were almond meringue cookies similar to today’s amaretti cookies, with a crisp crust and a soft interior. They were made from egg whites and almond paste.

    Italian Jews adopted the cookie because it had no flour or leavening‡, so could be enjoyed during the eight-day observation of Passover. It was introduced to other European Jews and became popular as a year-round sweet. Over time, coconut was added to the ground almonds and, in some recipes, replaced them. Today in the U.S., coconut macaroons are the norm.

    Macaroons came to France in 1533 with the pastry chefs of Catherine de Medici, wife of France’s King Henri II. In France they evolved into delicate meringue cookie sandwiches filled with ganache or jam.

    Here’s more about the different types of macaroons.
     
    _____________________
    *During the week of Passover, in April, celebrants eat no leavened grains. Macaroons (all varieties) are grain free.

    †Almond meal, or almond flour, is ground from whole, blanched sweet almonds. The nuts are very low in carbohydrates and very nutritious.

    ‡Leavening is the agent that raises and lightens a baked good. Examples include yeast, baking powder and baking soda. Instead of these, macaroons (all types) are leavened with egg whites.
     
      

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    RECIPE: Sweet & Sour Cucumber Salad

    June 13th is National Cucumber Day. How about a refreshing cucumber salad? It’s a perfect accompaniment to almost everything: a great sandwich side, hot dog topping, cookout and picnic fare, and a complement to grilled foods and Asian dishes.

    This recipe is from Sunset Growers, which used their One Sweet mini cucumbers. The mini cukes are seedless or have limited seeds, and the petite slices are nice visually. But conventional cucumbers are fine.

    It’s also much lower in calories and higher in fiber than mayonnaise-based side salads.

    This cucumber salad is dressed with a yummy sesame vinaigrette. You can make the recipe a day before serving. Turn it into a first course or luncheon salad with cooked shrimp.
     
    RECIPE: ASIAN CUCUMBER SALAD

    Ingredients For 4 to 6 Side Servings (3-1/2 Cups)

  • 6 mini cucumbers or 1-1/2 large convention cucumbers
  • 1/2 Tbsp sesame oil
  • 2 Tbsp sesame seeds
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup sugar
  • 3/4 tsp kosher salt
  • Optional: dash of Asian chili sauce
  • 1 green onion (scallion), very thinly sliced
  • 1/3 cup tiny-diced red or yellow bell peppers
  •  
    For A Luncheon Salad Or First Course

  • 8 ounces cooked shrimp
  • Green salad for base (we use mesclun)
  •  
    Preparation

    1. MAKE the vinaigrette. Heat the oil in a small saucepan heat over medium-high heat until hot. Add the sesame seeds and stir until toasty, about 30 seconds. Remove from the heat and add the vinegar, sugar and salt. Stir to dissolve the sugar. Cool to room temperature; then stir in the chili sauce. Meanwhile…

    2. THINLY SLICE the cucumbers. Combine the cucumbers, green onions and bell peppers in a bowl and add the cooled sesame dressing. Toss well and refrigerate for at least 30 minutes before serving. Serve using a slotted spoon.

    3. ADD the greens for lunch or an appetizer, top with the cucumber salad and garnish with the shrimp.

     

    Asian Cucumber Salad Recipe

    Mini Cucumbers

    Gulf Shrimp

    Top: Cucumber is refreshing, versatile and low in calories: a win-win-win. Center: OneSweet mini cucumbers (photos courtesy Sunset Growers). Bottom: Cook some shrimp for a luncheon salad or first course (photo courtesy I Love Blue Sea.

     
    MORE FOR NATIONAL CUCUMBER DAY

    Here’s a cucumber cocktail recipe—Cucumber Lemonade made with gin—and the different types of cucumbers.

      

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