September 6th is National Coffee Ice Cream Day. Our recipe of choice: coffee ice cream sandwiches, made easily from store bought cookies, ice cream and optional Nutella or chocolate sauce. (And if this sounds super-good to you, National Ice Cream Sandwich Day is August 2nd).

Thanks to Hello Fresh for the suggestion!

In some surveys, coffee has dropped off of the favorite ice cream flavors in the U.S. It didn’t make the Top 10 as recently as five years ago.

In a recent study conducted by an online cake shop, coffee at least ranked number 9 in the top ten.

It’s hard to get consistent data across surveys. Even those based on industry data are skewed, because the data is typically based on both foodservice and supermarket figures*.

Here are 15 more ways to celebrate with coffee ice cream, plus recipes below.

> The History Of Coffee

> The History Of Ice Cream

> The History Of Ice Cream Sandwiches
 
 
RECIPE: COFFEE ICE CREAM SANDWICHES

You can use whatever type of cookie you like. The best candidates are chocolate chip, double chocolate (deep chocolate or chocolate chocolate chip), oatmeal, snickerdoodle and sugar cookies.

We like cookies that are 3″ or 4″ in diameter, although cookies of 1-1/2″ to 2″ afford the option of two smaller cookies with different cookie flavors.

As an alternative to cookies, a loaf cake is nice. We’ve used carrot cake as well as chocolate or regular pound cake, with a special shout-out to the chocolate pound cake.
 
Ingredients For 2 Cookie Sandwiches

 
Preparation

1. SET the container of coffee ice cream on the counter for 10 minutes.

2. SPREAD 1 teaspoon or Nutella or fudge sauce on the smooth sides of four double chocolate cookies.

3. SPREAD the slightly softened ice cream on two of the cookies and top with the remaining cookies. Use an offset spatula or butter knife to smooth out ice cream. If desired…

4. COAT the sides with sprinkles.

5. PLACE on a parchment-lined baking sheet in the freezer for at least 30 minutes before eating.
 

MORE COFFEE ICE CREAM RECIPES

[1] Coffee ice cream sandwiches made with store-bought cookies and ice cream (photo © Hello Fresh).

[2] We prefer artisan brands like McConnell’s Turkish Coffee, which has deep coffee flavor (photos #2 and #3 © McConnell’s Ice Cream).

[3] If you like deep coffee flavor, look for coffee ice creams in “espresso” or “Turkish” flavors. You’re most likely to find them in artisan brands. Some mass-market brands are called “espresso”; you’ll have to see if they measure up to your espresso standards.

*In foodservice—restaurants, cafeterias, etc.—vanilla and chocolate will always be at the top, never trendy flavors that might be in the top 10 of supermarket sales. For example, total retail and foodservice sales in the U.S. combined are $6.22 trillion, while the grocery store sales are $682.86 billion [source].

[1] A flight of five Margarita flavors (both photos © Resorts World | Las Vegas).

[2] There’s also Bottomless Sangria, Bianca (in photo) or Rosa.

Oh, to be in Las Vegas for brunch, with the flight of five Margaritas (photo #1) at ¡Viva! restaurant in the Resorts World hotel. You can relax as you sip on:

 
Yes, please!

(By the way, here are Margarita recipes to make these and many more Margaritas.)

There’s also Bottomless Sangria, in Roja or Blanca (photo #2)…

But perhaps it’s not advisable after the five Margaritas. (At least, it wouldn’t be for us. You be your own judge.)

Also on the new brunch menu are these Mexican faves:

 
¡Viva! chef Ray Garcia brings a modern approach to dishes that highlight Mexico’s bright and bold flavors, including the coastal ingredients found in the Alta California region.

Where’s Alta California? Check it out!

*Every region of Mexico has a chunky, fire-roasted salsa, made from tomatoes, onions and chiles. The salsa is called tatemada (from the Spanish tatemar, to roast or to grill). If the salsa is mashed instead of left chunky, it’s called martajada (from martajar, to crush or pound). The chile is typically the differentiated ingredient. For example, in the Yucatan, it’s the fiery habanero. In the north (as well as in Arizona and New Mexico) it’s the mild Anaheim chile. Check out the different types of chiles.
 
  

The Jewish New Year, Rosh Hashanah, begins today and is celebrated for two days. It is the first of the Jewish High Holy Days specified by Leviticus 23:23–32, that occur each year. Symbolic foods include:

 
Here’s the scoop about these symbolic foods.
 
 
THE APPLE CAKE

The classic honey cake, spiced with allspice, cinnamon and cloves, got edged out in our home. Mom preferred to make an apple cake (apple = “new fruit”)—honey cakes can be bland.

The recipe below is from our colleague Hannah Kaminsky of Bittersweet Blog; but we’ve included Mom’s favorite garnish.

“You don’t have to celebrate Rosh Hashanah to enjoy a moist apple cake with tender fruit,” Says Hannah.

“Dense with tender fruit and a moist crumb,” Hannah continues, “it’s a homey, humble dessert that is as soothing to make as it is to eat.

“Such an easy-going treat would be welcome for any celebration, but is also just as well suited for an everyday simple indulgence.”

That’s right: This cake is delicious anytime, for snacking or dessert. We made it yesterday for Sunday brunch.

It’s great anytime with a cup of coffee or tea, or for dessert with a scoop of ice cream and/or a drizzle of caramel sauce.

The garnish favored by our Mom: sautéed apples with raisins and pecans or walnuts. Dried cranberries can be substituted for the walnuts.

We want it all: sautéed apples, caramel sauce and a dab of mascarpone.
 
 
RECIPE: EASY APPLE CAKE

Hannah, who is vegan, made the recipe with oil; but you can substitute an equal amount of butter (which we did).

Use Honeycrisp and/or Granny Smith apples if you prefer your cake more tart; or Gala and/or Fuji for a sweeter experience.

Prep time is 15 minutes, cook time is 90 minutes.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. Generously grease and flour a 12-cup tube pan or bundt cake pan.

2. TOSS the apples in a bowl with the lemon juice and water. This will help prevent them from oxidizing and turning brown. Add the applesauce, butter/oil, and both types of sugar, mixing thoroughly to combine. In a separate bowl…

3. WHISK together the flour, baking soda and powder, salt, cinnamon, ginger and nutmeg. Add the wet ingredients to the dry, folding the two together with a large spatula. Stir until just combined, being careful not to over-mix (overmixing makes the crumb tough].

4. TRANSFER the batter to the prepared pan, smoothing out the top with the spatula. Tap the pan a few times on the counter to release any air bubbles. Cover the pan with aluminum foil so it doesn’t get too brown too quickly.

5. BAKE for 1 hour and 15-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before slicing and serving.

[1] An easy-to-make, delightful-to-eat apple cake (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Use Honeycrisp or Granny Smith apples for a slightly more tart flavor (photo © The Fruit Company).

[3] Granny Smith apples are another tart option. Some bakers like to mix two different apple types (photos #3, #4 and #5 © Good Eggs).

[4] Gala apples are a sweeter variety.
[5] Fuji apples, another a sweeter apple, can be mixed with Fuji apples.

[6] You can make the cake with butter or oil (photo © Sorin Gheorghita | Unsplash).

[1] Just peel and eat. The packaging lets you consume the whole stick without needing a napkin (all photos © 4505 Meats).

[2] A trio of flavors: Cheddar, Red Hot and Original. Each two-ounce stick delivers 24g protein.

[3] Which would you rather have?

[4] Treat yourself to a box; above, Cheddar & Uncured Bacon.

[5] Prefer something hotter? Here it is!

Earlier this year, we were delighted to try the limited edition “Cheesse-Charones,” cheese flavored chicharrones from 4505 meats in San Francisco. They elevated conventional chicharrones so much, that we should have made them a Top Pick Of The Week. We’re remedying that error with this week’s Top Pick: 4505 Butcher’s Snack Sticks.

In 2009, chef and butcher Ryan Farr began to make chicharrones from leftover pork fat, selling them to local bars for extra cash.

They sold so well that Farr started 4505 Meats: an artisan, whole-animal butchery company devoted to sustainable practices and a desire to bring people simple-ingredient, low-or-no-carbohydrate, high protein foods.

The pork comes from humanely-raised, vegetarian-fed pigs, which are raised without antibiotics, on family farms, in stress-free environments.

We’re don’t usually eat meat snacks. Most of them are too tough or fatty for us and many are made with lesser-quality meat that requires too much spice.

But we’re pretty thrilled with 4505 Butcher’s Snack Sticks. They’re tender, meaty and beautifully seasoned.

Beyond snacks, we’ve served them:

 
The flavor and texture are delightful.
 
 
4505 BUTCHER’S SNACK STICKS: PROTEIN-PACKED

The new Paleo-friendly Snack Sticks are so delicious that we, don’t like to think of them as sausage links, a name that connotes a cheap snack for us.

No, these are artisan meat sticks, crafted by artisan butchers from premium meat and nicely seasoned with the finest spices.

The sticks are 98% pork and 2% seasonings, stuffed into a beef collagen casing.

They’re an irresistible snack, packed with protein: 24g per stick, more protein than any meat stick currently in the market. They deliver great, meaty flavor; and nicely filling.

Each stick is two ounces, is Keto-certified, Paleo-friendly and gluten-free. They’re made in three delicious flavors:

 
These are not just another sausage or meat stick.

You’ll immediately taste the higher-quality meat, from pigs raised with no antibiotics or added hormones. No nitrites or nitrates are used in the sticks.
 
 
GET YOUR SNACK STICKS
 
 
4505 BUTCHER’S SNACK STICKS: PROTEIN-PACKED

The products are available in grocery stores nationwide, and in the company’s Amazon store.

While you’re at it, pick up some pork rinds (chicharonnes) and cracklings (the difference).

Thinking ahead: a single stick makes a party favor or stocking stuffer. A box of 12 is a yummy gift for any meat lover (or beer lover!).

For more information on visit 4505meats.com.
 
 
> THE DIFFERENT CUTS OF PORK

September 2nd is World Coconut Day (June 26th is National Coconut Day), a holiday observed big-time in the Asian and Pacific countries, which are home to most of the world’s coconut-producing countries. National Coconut Day in the U.S. is June 26th.

World Coconut Day was established to increase public awareness of the health and commercial benefits of coconut, a fruit that has been on earth for millions of years, much to the benefit of humanity (we’ll talk further about that in a bit).

While some Americans might think that our coconuts come from Hawaii, the top three coconut producers, representing 75% of the world output, are Indonesia (17+ metric tons), the Philippines, and India (both around 15 metric tons).

Smaller quantities from 2.5 to .5 metric tons are produced in Sri Lanka, Brazil, Vietnam, Mexico, Papua New Guinea, Thailand, and Malaysia [source].
 
 
DO COCONUTS GROW ON PALM TREES?

Yes, but only on the coconut palm tree (Cocos nucifera), a member of the palm family (Arecaceae). The family includes a variety of plants: climbers, shrubs, tree-like and stemless plants. All are commonly known as palms.

Yet with all the Arecaceae members, the coconut palm is the only extant species of the genus Cocos, i.e., the only tree that bears coconuts.

Coconut palm trees grow up to 100 feet tall. Each tree can yield up to 75 fruits per year, though fewer than 30 are more typical.

The trees are intolerant of cold weather and prefer copious precipitation, as well as full sunlight; i.e., the tropics.

The term “coconut” (the archaic spelling was cocoanut) can refer to the whole coconut palm tree, the seed, or the fruit.

Yes, the coconut is botanically a fruit, not a nut. The “nut” portion of its name was given because of its similarity to hard-shell nuts.

The part of the coconut that we eat is the inner flesh (called coconut meat) of the mature seed of the coconut palm. Here’s another bit of botany: Coconuts are drupes.

Drupes (here’s more about them) include stone fruits (apricot, cherry, nectarine, peach, plum, etc.; and tropical fruits like coconut and mango. Nuts—almonds, hickory nuts, pecans, pistachios, and walnuts—are also drupes; as are peppercorns.

And there’s yet another group of drupes typically not eaten raw, which includes coffee and olives†.

The coconut is different from these drupes, A coconut is a fibrous one-seeded drupe, also known as a dry drupe.

 
The name coconut comes from the old Portuguese word coco, meaning head or skull. Why?

There are three indentations on the coconut shell that were thought to resemble facial features.
 
 
THE “TREE OF LIFE”

The coconut palm is one of the most useful trees in the world. It provides food (flesh, coconut milk, and coconut water*, cooking oil), fuel, and building materials, and is used in cosmetics and homeopathic medicine, among many other uses (hence, the tree of life).

 
The Tree of Life, indeed!

COCONUT HISTORY

No one knows exactly when the first coconut palm tree appeared, but the oldest coconut fossils found date to some 55 million years ago [source].

Coconuts were domesticated in prehistoric times by the Austronesian peoples, indigenous to Taiwan.

Coconuts likely were first cultivated on islands in Southeast Asia: the Philippines, Malaysia, Indonesia, and perhaps on the continent as well. In the Indian Ocean, the likely center of cultivation was the southern periphery of India, including Sri Lanka, the Maldives, and the Laccadives [source].

They subsequently expanded to Madagascar, Maritime Southeast Asia, and Oceania. Coconuts were spread during the Neolithic era (from 10,000 B.C.E. to 4,500 B.C.E.) via seaborne migrations of people…and the fruit, which can float, may well have made its way across oceans.

Coconuts played a crucial role in the long sea voyages of early people. They provided a portable source of food and water, as well as building materials for outrigger boats.

Coconuts were later spread along the coasts of the Indian and Atlantic Oceans by Arab, European, and South Asian sailors. Arab sailors carried coconuts from India to East Africa as long as 2,000 years ago [source].

Arab traders also introduced coconuts to Europeans, first along the trans-Asian Silk Roads. Among the traders was the Venetian adventurer Marco Polo, who encountered the tree in Egypt in the 13th century, calling its fruit “the Pharaoh’s nut” [ibid].

Here’s more about how coconuts reached Europe.

Coconuts Reach The Americas

Coconuts were introduced by Europeans to the Americas during the colonial era of the Columbian Exchange, following the voyage to the Americas by Christopher Columbus in 1492.

However, to dig into the ancient past, there is evidence of a possible pre-Columbian introduction of coconuts to Panama by Austronesian sailors [source].

For the present, think of what coconut recipes you’d like to try, to celebrate World Coconut Day.
 
 
OUR 10 FAVORITE COCONUT FOODS & MORE COCONUT RECIPES

[1] Looking up to the top of a coconut palm tree (photo © Gerson Repreza | Unsplash).

[2] Clusters of coconuts growing on a tree. When the coconuts are green, they contain more water than meat. These are cut down before they develop their hard, brown shell (photo © Tome 213 | RGB Stock).

[3] The mature coconut, with a hard brown shell, yields white coconut meat. The shells are turned into charcoal or dissolved into printer’s ink and pesticides (photo © Tijana Drndarski | Unsplash).

[4] Piña Colada, one of our favorite drinks. Here’s the original recipe (photo © Tommy Bahama).

[5] Coconut fried shrimp, also called coconut battered shrimp. Here’s a recipe (photo © Dons Bogam | NYC).

[6] German chocolate cake uses coconut in the filling and frosting. Here’s a recipe (photo © Betty Crocker).

[7] Coconut macaroons. Here’s a recipe (photo © Djwtwo | CC-BY-NC-SA-2.0-License).

*Coconut water occurs naturally within the fruit; coconut milk is a processed beverage.

†Olives cannot be eaten from the tree. They contain oleuropein and phenolic compounds, which, while not poisonous, must be removed or at least, reduced, to make the olive palatable.