Savoy cabbage (Brassica oleracea var. sabauda L.) is the prettiest member of the cabbage species (Brassica oleracea).

It’s also known as choux de savoie (France), cavolo verza (Italian), and Milan cabbage and Lombardy cabbage (English).

Savoy is a loose-headed cabbage with crepe-like, crinkled, frilly leaves and a sweet, earthy flavor.

We enjoy it much more than a standard head of white cabbage—which is the industry name for what consumers call green cabbage.

It’s not as hard as conventional white/green and red cabbage. The leaves are still crunchy, but more tender tender.

As is common with agricultural products, there are many different varieties of Savoy cabbage, which is grown worldwide.

Savoy King is the most popular variety with U.S. growers, and favored for its versatility whether raw or cooked [source].

It is considered to be the most versatile of all cabbages, and can be substituted for both western hard-heading cabbages and Chinese loose-heading varieties (like Napa cabbage).

A head of cabbage will keep 1-2 weeks in the fridge, when loosely wrapped in plastic and stored in the crisper drawer.
 
 
HOW TO ENJOY SAVOY CABBAGE

In addition to serving raw in salads and slaws, Savoy cabbage can be baked, boiled, braised, grilled, roasted, steamed and stir-fried.

Simply cooked as a side dish (or on a vegetable plate), tossed with butter with black pepper, is nice enough.

But you can build on it by adding cherry tomatoes, grated cheese, mushrooms, peas, whatever. Here are other ways to enjoy Savoy cabbage.

 
 
CREATE A RECIPE

 

SAVOY CABBAGE HISTORY

Cabbage was most likely domesticated somewhere in Europe before 1000 B.C.E., although Savoys weren’t bred and cultivated until the 16th century C.E.

The first known documentation of this crinkly cabbage is in the 1500s, in a region that bordered France, Italy, and Switzerland that was then ruled by the Italian House of Savoy.

The historical territory was shared among the modern countries of France, Italy and Switzerland.

The elegant-looking cabbage was embraced in Savoy; and wherever it traveled since.
 
 
> The Detailed History Of Cabbage

[1] What a beauty: Savoy cabbage is the loveliest-looking variety (photo © Monika Grabowska | Unsplash).

[2] Stuffed cabbage in a vinegar-spiked tomato sauce. Here’s the recipe from Waitrose (photo © Waitrose).

[3] Take stuffed cabbage to new heights with this Barley “Risotto” Stuffed Cabbage. It has a surprise: Guinness beer. Here’s the recipe (photo © Guinness)

[4] Use Savoy cabbage leaves as wraps. Here, it’s taco filling; but conventional fillings like tuna are also delectable (photo © Vegetarian Everyday Cookbook).

[1] Drink it chilled, hot or at room temperature (all photos © Diageo).

[2] Make a sundae with vanilla ice dream and sautéed apples. Better yet, make boozy ice cream

[3] Bake with it. How about a Baileys Apple Chai Pie? Here’s the recipe.

[4] Give it as a gift, or buy a bottle for your Thanksgiving table.

Baileys Irish Cream Liqueur is the best-selling liqueur in the world.

Since the debut of Original Irish Cream Liqueur in 1974, Baileys has expanded its portfolio to include Almande (vegan, made with almond milk instead of cream), Chocolate Cherry, Espresso Crème, Salted Caramel, Strawberries & Cream and Vanilla Cinnamon.

Some flavors, such as Crème Caramel, Hazelnut, Mint Chocolate and Pumpkin Spice, have been retired, leaving behind fond memories.

Each flavor is an indulgent drinking experience. We find it a substitute for ice cream—a shot of Baileys being a better alternative to most of a pint of ice cream.
 
 
BAILEYS APPLE PIE ~ THE NEWEST IRISH CREAM FLAVOR

Introduced for Holiday 2020, Baileys Apple Pie Irish Cream Liqueur marries the fall apple season to holiday celebrations.

It’s an alcoholic apple pie, heady with the flavors of cooked apples and cinnamon. The natural creaminess of the liqueur adds a sense of vanilla ice cream (à la mode).

At 17% ABV, it’s in the same alcohol range as a glass of sherry or port.

Freshness is guaranteed for two years, even if the bottle has been opened, refrigerated or not. Just keep it away from heat.

The MSRP for a standard 750ml bottle is $24.99. Don’t tarry: It’s a limited edition for the holidays.
 
 
USES FOR BAILEYS APPLE PIE IRISH CREAM LIQUEUR

Some people think of Baileys Irish Cream Liqueur as an after-dinner drink, after—or instead of—dessert.

But it’s so much more than a liqueur to sip neat or on the rocks.

 
Here’s a recipe for Baileys Apple Chai Pie.
 
 
THE HISTORY OF BAILEYS IRISH CREAM

Baileys Irish Cream was created almost 50 years ago by Gilbeys of Ireland, part of International Distillers & Vintners (which is now part of Diageo), as it searched for something new to introduce to the international market.

Research began in 1971, and the liqueur was formulated by an internal team plus consultants.

The formulation of Baileys was created with a surfeit of alcohol from a distillery and a desire to use surplus cream from an Irish dairy business, both owned by by the parent company, Grand Metropolitan (Irish cows are known for quality of their milk).

The first trial formulation included alcohol, cream and Nesquik, the classic chocolate milk powdered drink made by Nestlé.

Finally, the approved formulation: a delectable concoction of the cream from the cows, Irish whiskey, cocoa extract, both beet and cane sugar, and some proprietary ingredients we can’t suss out (Vanilla extract? Sweetened condensed milk? A hint of coffee? None of these?).

When it was time for branding, the name was inspired by the Bailey’s Hotel in London, although the liqueur’s registered trademark omits the apostrophe. R.A. Bailey, whose signature adorns the label of the Original bottle, is a fictional character.

The liqueur was launched in Ireland in 1974, the first Irish cream liqueur on the market—creating the category, which now has at least 8 rivals.

Ron Ben-Israel is one of America’s most acclaimed designer of wedding and other special occasion cakes (see them at WeddingCakes.com).

His superb cake art is sought after for the most elaborate events. He also makes small cakes for birthdays, anniversaries, and for fans who can’t go too long without having one of his cakes.

But what’s a master of cakes to do when weddings are postponed in a pandemic?

You go from something tall and layered to something small and bite-size.

Thus, Ron Ben-Israel and pastry chef Tom Smallwood created a new product line: classic cookies and macarons.

The cookies are baked to order and sold in boxes of five: single flavors or an assortment.

Macarons are gluten-free, and there’s a gluten-free cookie collection in addition to the regular Ultimate Cookie Collection.

Each box of five is excellent for gifting (put them on your holiday list), but they’re also a well-deserved treat for yourself. Right now. You know you deserve it.

Before we take a further look at these gourmet goodies, here’s a time-sensitive opportunity:

For those celebrating the Jewish Holidays, there is a limited edition of gourmet honey cakes, with layers of flavor from a fragrant spice blend, and infused with Rishi’s ruby oolong tea.

They’re available through the end of September (photo #4).
 
 
THE ULTIMATE MACARON COLLECTION

We are in love with these macarons (photo #2). They’re better than any we’ve ever had, including those from the four most famous Parisian pâtissiers chocolatiers.

The cookie portion of a macaron is universal—confectioner’ sugar, ground almonds and egg whites†. What makes these so special are the fillings.

Most macaron fillings are pleasant, but don’t make a statement. These fillings are so flavorful, we could eat vats of them.

They have spoiled us for all other macarons!

The flavors include:

 
 
THE ULTIMATE COOKIE COLLECTION

These cookie flavors represent classic and new American flavors with one international touch (photo #3).

 
 
THE ULTIMATE GLUTEN FREE COOKIE COLLECTION

These gluten-free cookie flavors are the same as the Ultimate Cookie Collection, with one exception. The oatmeal cookie is switched out for Spiced Peanut With Valrhona Milk Chocolate.‡

 
 
IS YOUR MOUTH WATERING?

>Head to Ron Ben Israel Treats.

________________

[1] Order these for the best afternoon tea (photo by Jessica Taylor for Ron Ben Israel Treats).

[2] Three of the five macaron flavors (photos #2 and #3 by Darcy Miller for Ron Ben Israel Treats).

[3] Have these cookies with a glass of milk—or a glass of Banyuls.

[4] Special for September: the best honey cake, with layers of flavor.

†Some of the meringue cookies are more delicate, some are harder, depending on: technique (overmixing, e.g.), air circulation in the oven, cooking time, how humid the environment is, and more.

‡Pure oats are gluten-free and safe for most people with gluten intolerance. However, oats may be processed processed in a facility that also processes gluten-containing grains, such as wheat, rye and barley.
  

[1] A goat cheese crottin with toasted almonds and a drizzle of maple syrup (photo © Vermont Creamery).

[2] Toasted (a.k.a. roasted) pumpkin seeds. Here’s the recipe from Simply Recipes (photo © Elise Bauer | Simply Recipes).

[3] Snow peas with toasted sesame seeds. Here’s the recipe from Chef Curtis Stone. Note that toasted sesame seeds are tan in color, not to be confused with black sesame seeds (photo © Chef Curtis Stone).

More and more recipes are calling for nuts, seeds and spices to be toasted—even simple recipes like green salads, fruit salads and sides.

Add shredded coconut to the list.

 
Toasting takes the bite out of walnuts, and adds mellow dimensions of flavor to all nuts. It’s the same with seeds and spices.

Toasting can also put some life back into nuts, seeds and spices that are old.

With nuts, toast whole nuts or halves first, then chop them into smaller pieces if desired.

It’s best to toast all three as close to serving as possible—fresh-toasted nuts, seeds and spices have a wonderful aroma.

Once toasted, they can be stored in the refrigerator in an airtight container for 1 to 2 weeks, or frozen in an airtight freezer container for 1 to 3 months.
 
 
HOW TO TOAST NUTS, SEEDS & SPICES

It couldn’t be easier.

 
For all methods, shake the pan during toasting to even the browning. When finished, remove from pan to cool.

Like all cooked foods, the nuts/seeds/spices will continue to cook when removed from the heat.

Notes:

 
 
> The Magnificent Seven: Healthiest Nuts

> How To Prevent Stale Nuts

> Best Artisan Nuts: Squirrel Brand (Here’s Our Review)

This may be old news to you. But until recently, we’d never seen chocolate peanut butter ice cream in our supermarket.

One reason is that in our Manhattan neighborhood, the supermarkets are very small and have far less variety.

In fact, our favorite “bonus” thing to do when we visit people out-of-town is to go up and down the aisles of their supermarkets. Ah, the discoveries!

Last month, we were perusing our grocer’s ice cream case and Breyers Chocolate Peanut Butter Ice Cream was staring us through the glass door.

A fan of PB cups, we couldn’t resist. We took it home and pounced. And when we had our first bite, it was love.

The chocolate ice cream is thoroughly swirled through with peanut butter, the two flavors distinct and seductive.

We then went exploring and found Haagen-Dazs Chocolate Peanut Butter Ice Cream in another store.

OMG, we thought: Eating these is like eating frozen peanut butter cups. Why has it taken us so long to discover them? Duh!

A comparison:

 
Both brands are certified kosher: Breyers by Kof-K, Häagen-Dazs by OU.

 
 
CHOCOLATE PEANUT BUTTER ICE CREAM

And now, we’re on the hunt for more chocolate peanut butter ice cream brands!

We found quite online: Archer Farms, Baskin Robbins, Dreyer’s, Hood, McConnell’s, Stone Ridge, Talenti, Tillamook and Turkey Hill, among others. Some are national; others are regional.

Some, like Ben & Jerry’s, add inclusions like chocolate cookie swirls and/or cookie dough.

We have a friend who’s a peanut butter cup addict. She eats them daily: “straight,” frozen, even melted into a sauce for ice cream.

Somehow, she hadn’t discovered chocolate peanut butter ice cream. But now she has!
 
 
FROZEN PEANUT BUTTER CUPS

If you’re not familiar with this twist on the popular candy cups, even Reese’s has promoted freezing them in the summer.

They’ve also teamed up with Good Humor to sell a frozen peanut butter cup ice cream novelty.

Why have melt-in-your-hands chocolate when you can have a frozen treat?

There are numerous recipes for homemade frozen peanut butter cups online, including this recipe from Tyler Florence.
 
 
TO FREEZE PEANUT BUTTER CUPS

Why not freeze your own PB cups? We do it year-round with Reese’s Peanut Butter Cup Miniatures, for a quick sweet treat.

But who’s going to keep them, uneaten, for 12 months?
 
 
> The History Of Chocolate

> The History Of Peanut Butter

[1] Why has it taken us so long to discover chocolate peanut butter ice cream (photos #1 and #3 © Häagen-Dazs).

[2] Truth to tell, we ate both flavors from the container (photo © Ice Cream Source).

[3] Breyers’ comes in a 1.5-quart container (photo © Breyers).

[4] For portion control, you’d think a “pint”—actually 14 ounces—would be better. But Häagen-Dazs is 330 calories per 3.5-ounce serving. Breyers is 240 calories per 5.3 ounces.

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