THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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April 1, 2013 at 6:38 am
· Filed under Ice Cream-Sorbet-Yogurt, Recipes
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Upside-down sundaes. Photo courtesy Peanut
Butter & Co. |
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Looking for an April Fool’s Day recipe? Adapt this comfort food idea from Peanut Butter & Co.: An upside down sundae.
In a parfait or sundae dish, layer the nuts, cherries or other topping on the bottom of a glass sundae dish.
Follow with the sauce—chocolate, marshmallow, peanut butter, strawberry, etc.—then top with ice cream.
Have fun with it. And if you come up with the iconic April Fool’s Day Sundae, let us know.
Find more clever ideas with peanut butter at the Nutropolitan Museum Of Art.
HOW DID THE SUNDAE GET ITS NAME?
America didn’t invent a dish of ice cream with toppings:
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It was (and is) served across Europe under various names including coupe, which describes the rounded, stemmed dish in which the ice cream and sauce were served. (Coupe glacée aux marrons, vanilla ice cream with candied chestnut topping, remains one of our all-time favorites. Coupes glacées aux cerises is topped with cherry sauce. Coupe glacée meringue is topped with meringue. And so forth.)
But the name “Sundae” was bestowed in the U.S. for a dish consisting of one or more scoops of ice cream topped with sauce or syrup (classic options included butterscotch, caramel, chocolate, marshmallow creme or strawberry). The sauce was sprinkled with chopped nuts, with whipped cream and the iconic maraschino cherry as the finishing touches.
Today there are endless variations on the sundae, incorporating fruit, cookies, candy, cake, peanut butter sauce, sprinkles/jimmies, and ingredients too numerous to list.
Here’s how the sundae got its name.
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March 31, 2013 at 6:29 am
· Filed under Appetizers-Hors d’Oeuvre, Desserts, Entertaining
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Use your Champagne flutes for more than
Champagne. Photo courtesy Filicori Zecchini. |
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Since today is a holiday that features a fancy dinner, today’s tip is about fancy presentation of food.
When you create a snazzy presentation for a good recipe, you invariably have a hit.
If you’re not using your Champagne flutes, tulips or coupes for drinking, use them for appetizers or desserts.
What goes into a Champagne flute? Anything that can be spooned out of it.
APPETIZERS
A dip or spread garnished with a tall bread stick and served with a side of crackers, crostini or toasts
Gourmet mac & cheese; take a look at these gourmet mac and cheese recipes
Guacamole with a caviar or shrimp garnish and a side of gourmet tortilla chips
Savory yogurt parfait: seasoned plain Greek yogurt (mix in dill and lemon zest) layered with diced cucumbers and red bell peppers
Soup, preferably a thick vegetable purée
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DESSERTS
Ice cream, frozen yogurt or sorbet
Pudding or mousse
There are many other spoonable recipes, of course. Send us your favorites.
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