[1] A strawberry parfait built in a milkshake glass (photo © Fortnum & Mason).

[2] An over-the-top chocolate Oreo sundae with chocolate and vanilla ice cream, crushed Oreos, fudge sauce, and whipped cream, served in a jumbo brandy snifter (photo © Emile Mbunzama | Unsplash).

[3] Vanilla ice cream with lemon curd, raspberries, and chocolate sprinkles, served in a standard stemmed dessert dish (photo © Max Griss | Unsplash).

[4] A “Lindor” parfait with cookie crumbs, raspberries, pomegranate arils, and brandied cherries, topped with a Lindor chocolate truffle (photo © Lindt | Facebook).

[5] Key lime yogurt parfait in a glass jar: broken graham crackers topped with Key lime yogurt, vanilla yogurt, and blueberries. Another use for Mason jars! The recipe is within this article (photo © Pampered Chef).

[6] Need a parfait dish? Pull out your Champagne flutes (photos © Davio’s | Boston).

[7] A layered parfait built in a classic sundae dish (photo © Fisher Nuts | P&G).

[8] A French parfait: not layered ice cream, but a blended frozen dessert served in a curvy glass (photo © Diego Romero | Pixels).

[9] A classic parfait glass, shown here filled with a milkshake (photo © Momenti).

November 25th is National Parfait Day, which celebrates a delicious ice cream treat a bit more sophisticated than the sundae.

(The ice cream sundae was also invented in the U.S. National Chocolate Parfait Day is May 1st.)

The history of the parfait is below.

We also have a recipe for a Key lime yogurt parfait below, which exchanges the ice cream for Greek yogurt.

The difference between butterscotch and caramel—both sauces that can be layered in parfaits, and often used interchangeably—but they’re quite different.

But first:
 
 
THE DIFFERENCE BETWEEN A PARFAIT & A SUNDAE

The Parfait

 
The Sundae

 
 
RECIPE #1: KEY LIME YOGURT PARFAIT

Create all the flavors of a Key lime pie in a yogurt parfait! Thanks to Pampered Chef for the recipe.

If you’re avoiding sugar, you can make your own Key lime yogurt and use a powdered sugar substitute (Recipe #2).

Enjoy this for breakfast or dessert.
 
Ingredients Per Serving

 
Preparation

1. PLACE the graham crackers on the bottom of a stemmed glass or other glass container.

(Note: You can use any kind of glass to make a layered parfait, as you can see in the photos. But if you don’t have any appropriate glasses or glass dishes, just use any dish. It won’t have the parfait eye appeal, but it will taste just as good.)

2. LAYER with the yogurt, blueberries, and whipped topping.
 
 
RECIPE #2: KEY LIME YOGURT YOGURT

If you can’t find ready-made key lime yogurt, it’s easy to make your own.
 
Ingredients

 
Preparation

1. ZEST the lime, then juice it.

2. COMBINE all ingredients in a large bowl and whisk to blend.

3. TASTE the yogurt and adjust the sweetener, as desired.
 
________________
 
*If using artificial sweetener, add two teaspoons’ worth, taste, and adjust the sweetness as desired.
 
 
THE HISTORY OF THE PARFAIT

The term “parfait“ is of French origin and translates to “perfect.” The history of the parfait is a bit complex, as the term has been used to describe various dishes throughout different times and places.

However, when people refer to an ice cream parfait, they are generally talking about a layered dessert made with ice cream, toppings, and sometimes other ingredients like fruits and nuts—as you can see in these photos.

Here’s a brief overview of the history of the term “parfait” and how it became associated with the layered ice cream dessert:

In France, the term “parfait” traditionally refers to a frozen dessert made from a base of sugar syrup, egg, and cream. This French parfait is similar to ice cream but is made by churning the ingredients as they freeze, and does not include layers of syrups, sauces, fruits, etc. In the U.S., it would be called a “frozen soufflé.”

In the context of a frozen dessert made with cream, eggs, sugar, and flavorings, the term “parfait” likely gained popularity in late 19th or early 20th century France. That frozen dessert became part of French cuisine and eventually found its way into international culinary traditions.

The American Parfait

In the U.S., the term “parfait” took on a different meaning. American parfaits evolved into layered desserts typically served in tall glasses. These parfaits often involve a combination of ice cream, whipped cream, fruits, nuts, and syrups—layered, not mixed.

We can’t pinpoint who invented the ice cream parfait and when. There is no documented origin story. But we give thanks to the chef or home cook who first thought to layer conventional toppings with ice cream in a tall glass.

In the mid-20th century, parfaits gained popularity in the U.S., becoming a popular dessert choice in restaurants and homes. The layered presentation made them visually appealing, and the combination of different textures and flavors contributed to the delightful experience.

The beauty of the parfait concept lies not only in its appearance but in its versatility.

As yogurt became popular in the 1970s, yogurt parfaits debuted, layered with fruit and topped with granola. It is now used in overnight oats recipes and more.

Over time, the term “parfait” expanded to savory foods, used to describe layered dishes in different cuisines.

There are layered parfaits from caviar with crème fraîche to mashed potatoes with grated cheddar (there are recipes for both below.

There are also savory yogurt parfaits, layering plain Greek yogurt with diced cucumbers, tomatoes, legumes, feta, chopped vegetables (roasted veggies, beets), grains (quinoa), herbs, nuts, etc.

Today, the ice cream parfait is a popular dessert enjoyed around the world, and it continues to be a favorite treat due to its combination of flavors and textures, from classic to creative, such as a maple-pecan parfait with maple ice cream, maple-caramelized pecans, maple ice cream, a drizzle of maple syrup, a topping of crunchy maple granola, and maple-infused whipped cream, etc.
 
 
MORE PARFAIT RECIPES

 
 
MORE TO ENJOY

 
 
THE DIFFERENCE BETWEEN BUTTERSCOTCH & CARAMEL

Butterscotch sauce and caramel sauce are sometimes referred to interchangeably, but they are not the same.

While someone who likes one is likely to enjoy the other, they are made using different ingredients and techniques, resulting in distinct taste profiles.

Here are the key differences between butterscotch sauce and caramel sauce:

 
Type Of Sugar Used

 
Flavor Profile

 
Color

 
Cooking Technique

November 24th is National Sardines Day. Wild Planet, which sells premium canned sardines, sustainably fished, shared these different uses for canned sardines.

Although fresh sardines can be found year-round, the warm seasons, from May to October, are the best fishing seasons. The surface waters are warmer, plankton is more abundant and sardines overeat, bulking up.

Whether fresh or canned, the nutrition is pretty much the same.
 
 
SARDINES ARE A HEALTHY FOOD

Sardines are small oily fish belonging to the same fish family as anchovies and herring. They are meaty and dense in texture with a pleasantly fishy flavor.

Nutrient-rich and packed with flavor, these briny gems can be grilled, smoked, or pickled when caught fresh.

Just a few of sardine health benefits:

 
Grilled fresh sardines are wonderful, but here are ways to use canned sardines.
 
 
20 WAYS TO EAT SARDINES

 
Plus:

Sardine Pizza: Spread a thin layer of tomato sauce over a pizza dough crust or flatbread. Top with sardines and green olive halves. Broil until heated through (5-7 minutes). Top with arugula drenched in olive oil, Parmesan cheese, and cracked black pepper.

Sardine Sushi Roll Or Chirashi Sushi: Place a half sheet of nori on a sushi mat (shiny side down) and add a layer of seasoned sushi rice. Layer thin strips of sardines (ideally packed in water), avocado slices, and cucumber sticks. Add some lemon zest and roll up. Cut into 6-8 pieces and top with a drizzle of spicy mayo, black sesame seeds, and chopped cilantro. For chirashi, layer the ingredients on top of a bowl of rice (photo #6).
 
MORE SARDINE RECIPES

[1] Spaghetti with sardines is very popular in Italy. Here’s the recipe (photo © Taste | Australia).

[2] A high-protein lunch or a fish course for dinner: sardines on wilted spinach (photo by Emily Chang | © The Nibble).

[3] A sardine tartine (open-face sandwich) with pickled onions, hard-boiled eggs, creamy egg salad, and fresh dill (photo © Petrossian).

[4] The trendy new way to eat sardines: from the can. Serve with pickled onions and toasted bread (photo © Trattoria Italienne | NYC [permanently closed]).

[5] A simple sardine salad: sardines topped with dressed cress (photo © Payard | NYC).

[6] Sardines chirashi sushi-style with a poached egg. Here’s the recipe (photo © Kitchen Gidget).

[1] Carménère has become a flagship grape in Chile (photo © Dziana Hasanbekava| Pexels).

[2] The wine pairs very well with aged cheeses—in this photo, it’s Parmigiano-Reggiano (photo © Luigi Giordano | Dreamstime).

[3] Serve it with steak and most other meats (photo © Organic Beef Company| Facebook).

November 24th is National Carmenénère Day. Many people will say, understandably, “What’s that?”

People looking for a good value in red wine should take a look. Many bottles are available in the $10 to $20 range, with the crème de la crème going for $100 and more.

> The History Of Wine.

> Pairing Wine & Cake.

> Pairing Wine & Chocolate.

> Pairing Wine & Desserts.

> Pairing Wine With Ice Cream & Sorbet.
 
 
THE HISTORY OF CARMÈNÉRE

Carmenénère is a red wine grape variety that originated in the Bordeaux region of France, a natural crossing of Cabernet Franc and Gros Cabernet. It was traditionally used in blending with other grape varieties, particularly Merlot and Cabernet Sauvignon.

The grape was thought to have been largely extinct in Europe due to the phylloxera epidemic* in the 19th century, but it was rediscovered in Chile in the mid-1990s.

It was then that Chilean winemakers discovered that some of the Merlot vines they were cultivating were actually Carménère. This led to the realization that Carménère had unknowingly been grown in Chile for decades, masquerading as Merlot.

With a focus on the Carménère varietal achieved great success in Chile, where it found a particularly suitable environment for cultivation†.

Carménère has become a flagship grape for Chilean winemakers, and it has gained popularity both domestically and internationally.
 
 
WHAT DOES CARMÈNÉRE TASTE LIKE?
  
Carménère wines are medium-bodied and known for their deep red color, often with a purplish hue, and a rich, full-bodied flavor profile.

They exhibit dark fruit notes such as blackberry, black cherry, plum, and raspberry, along with hints of green bell pepper, herbal, black pepper, and other spicy notes.

Some expressions may also showcase chocolate, tobacco, or vanilla notes.

The tannins in Carménère can be moderate to high, contributing to the wine’s structure, and the acidity is generally moderate. These make the wines well-suited for aging.

With age, the wine can develop additional complexity and time will smooth out its tannins.

As with all wines, the characteristics of Carménère can vary depending on terroir (the region where it’s grown, the climate, etc.) and the wine-making techniques employed.
 
 
PAIRING CARMÈNÉRE WITH FOOD
  
Carménère is easy to enjoy on its own and to pair with food, particularly with hearty dishes. Serve it with:

 
The wine’s herbal and spicy notes can also work well with dishes that incorporate herbs and spices, making it a versatile choice for pairing.

The majority of Chilean Carménère is grown in the Central Valley. In the Central Valley, in the Maipo Valley and Rapel Valley, and in the sub-regions of Colchagua Valley and Cachapoal Valley, among other areas.

From the first spoonful, we’ve been huge fans of Tipsy Scoop, super-premium artisan ice cream imbued with alcohol.

It’s an easy way to get into the holiday spirit in your own home, and it’s a wonderful gift for any lover of ice cream and spirits.

This holiday season, Tipsy Scoop has a four-pack of limited-edition boozy ice cream that is perfect for everyone on your naughty and nice lists (yes, naughty people need ice cream, too).
 
 
TIPSY SCOOP HOLIDAY 4-PACK

All flavors contain up to 5% alcohol by volume and are meant to be consumed by those 21 and over.

The holiday gift pack includes four 16-ounce pints of liquor-infused ice cream and sorbet with festive flavors:

 
 
GET YOUR TIPSY SCOOP!

Nationwide delivery is available to all 50 states through Goldbelly.com for $99, including shipping.

It’s worth it!

Please note that an adult signature is required upon delivery.

Scoop this gift pack up quickly (pun intended) before the holidays because the limited-edition holiday flavors will only be available—while supplies last—through New Year’s Eve.

Beyond the holidays, Tipsy Scoop’s boozy ice cream is a memorable gift for anniversaries, birthdays, other celebrations, and client gifting.

Check out the wonderful flavors on TipsyScoop.com.

And if you’d like to have your own ice cream shop, check out Tipsy Scoop franchising.
 
 
> The history of ice cream.

> A glossary of frozen desserts with pictures.

> The different types of whiskey.

> The different types of rum.

[1] Coquito Dulce De Leche Ice Cream, made with rum (all photos © Tipsy Scoop).

[2] White Chocolate Peppermint Bark Ice Cream made with Mozart White Chocolate Liqueur.

[3] Mrs. Clausmopolitan, cranberry sorbet with vodka and lime.

[4] Oreo Old Fashioned Ice Cream With Whiskey.

[1] Fries with kimchi sour cream. The recipe is below (photo © Roy Choi | Idaho Potato Commission).

[3] You can serve a variety of fries with different dips (photo © Stonewall Kitchen | Facebook).

[3] Classic kimchi showing two different cuts (photo license CC-BY-SA-2.0 KR).

[4] Napa cabbage, the most commonly-used vegetable for kimchi (photo © MG Produce).

[5] Mother-In-Law’s excellent kimchi is available at grocers nationwide. Here’s a store locator (photo © Mother-In-Law’s).

November 22nd is Kimchi Day, a day dedicated to the Korean national dish that has been made for thousands of years. We’re featuring some fusion food to celebrate: French fries with kimchi sour cream. The recipe is below.

The South Korean government designated Kimchi Day to celebrate and promote the salted and fermented napa cabbage that is made in most Korean homes around this time of the year.

(Napa cabbage is the most commonly used vegetable, but other types of cabbage, plus carrots, cucumber, daikon radish, and scallion are also used. Garlic, ginger, and gochugaru (Korean chili sauce) are common seasonings.)

According to the Korean Herald, gimjang, the process of making large quantities of kimchi before winter, has long been a major annual event in Korean households.

Family members and/or neighbors gather to salt and drain the cabbage, make a spicy paste with hot chiles, mix it with the cabbage, and let it ferment.

Koreans used to store gimjang kimchi in large earthenware jars called jangdok, along with soy sauce and other condiments, on jangdokdae, an outside space near the kitchen, where they could be preserved and kept fresh. Today, homes have a special kimchi fridge (indoors!).

The recipe is from chef Roy Choi and sent to us from the Idaho Potato Commission.

There are additional kimchi recipes below, from kimchi hot dogs and tacos to wings and waffles.

> The history of potatoes.

> The history of French fries.

> The history of kimchi.

> The different types of potatoes: a glossary with photos.

 
 
RECIPE: BAKED FRIES WITH KIMCHI SOUR CREAM

This recipe is a nice blend of regular French fries and sweet potato fries.

You can purchase kimchi in many large supermarkets and in Asian groceries.

Use the kimchi sour cream as a dipping sauce or topping.
 
Ingredients For The Fries

 
Ingredients For The Kimchi Sour Cream

 
Preparation

1. PREHEAT the oven to 400°F oven.

2. MAKE the sour cream sauce. Whisk together all ingredients. Set aside.

3. BAKE the whole sweet potatoes for about 20 minutes and the Idaho® potatoes for about 30 minutes. Cook just until they are slightly fork tender, but not totally soft. When they are cool, cut them into large wedges.

4. DREDGE the wedges in rice flour and deep them fry in oil at 330 °F for 3-5 minutes until slightly brown. Drain on paper towels and season with salt. Serve with kimchi sour cream.
 
 
MORE KIMCHI RECIPES

 
 
__________________

*You can make rice flour simply by grinding rice in your food processor or spice mill. Here’s how. Rice flour is gluten-free, and can also be used as a thickening agent for soups and stews as well as tempura batters for frying vegetables, chicken, and more.