[2] The traditional banana split (photo © California Milk Advisory Board).

How should you celebrate August 25th, National Banana Split Day?

There’s the tried and true banana split, of course. Classically served in a long dish, called a boat (which gives the sundae its alternative name, banana boat), the recipe is familiar to most ice cream lovers:

A banana is cut in half lengthwise and set in the dish with scoops of vanilla, chocolate, and strawberry ice cream. The strawberry ice cream is garnished with pineapple topping, chocolate syrup is poured on the vanilla ice cream and strawberry topping covers the chocolate ice cream. Crushed nuts, whipped cream, and maraschino cherries garnish the entire boat.

Today, there are many variations to the classic banana split. We’ve had other Banana Split Sushi, Banana Split Cheesecake, and the recipe below, Deconstructed Banana Split.
 
 
RECIPE: DECONSTRUCTED BANANA SPLIT

Ingredients

 
Preparation

1. CUT the bananas in half width-wise, and then lengthwise. Sauté in butter with a dash of cinnamon until browned. Arrange on a plate, as shown in the photo.

2. ARRANGE the other ingredients: whipped cream, caramel corn, and fruit.

3. DRIZZLE with sauce or fruit purée of choice.

The soda fountains of yore were the equivalent of today’s Starbucks, where people met for refreshments and socializing. Soda jerks were the mixologists of their day*, inventing treats to excite customers. Malted milks, banana splits, and phosphates emerged at the soda fountains of neighborhood drugstores in the 1890s.

In those days, “jerk” was not a derogatory term; it referred to the quick, sharp pull as the attendant drew the carbonated water tap forward.

David Evans Strickler, a 23-year-old apprentice pharmacist at Tassel Pharmacy in Latrobe, Pennsylvania*, enjoyed taking on the soda jerk role and inventing sundaes at the store’s soda fountain. He invented the “banana-based triple scoop ice cream sundae in 1904.

The sundae originally cost 10 cents, twice the price of other sundaes, and caught on with students of nearby Saint Vincent College. In those pre-digital days, news of the nifty new sundae quickly spread by word-of-mouth, written correspondence, and newspaper coverage.

It must have done well for Strickler: He went on to buy the pharmacy, renaming it Strickler’s Pharmacy.

The city of Latrobe celebrated the 100th anniversary of the invention of the banana split in 2004. In the same year, the National Ice Cream Retailers Association certified Latrobe as the birthplace of the banana split. It hosts an annual Great American Banana Split Festival in August (it starts today).

The city has the original soda fountain where the banana split was created.

Others tried their hand at the recipe. One, published in 1907, called for a lengthwise split banana, two cones of ice cream at each end of the dish, and a mound of whipped cream in between with maraschino cherry on top. One end was covered with chopped mixed nuts and the other with chopped mixed fruits. [Source: Wikipedia]

Here’s the history of the ice cream sundae, and the long history of ice cream in general.
 
 
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*According to Wikipedia, Walgreens is credited with spreading the popularity of the banana split. A chain of drug stores established in the Chicago area in 1901 by Charles Rudolph Walgreen, Walgreens promoted the banana split as a signature dessert. But was it served when the store opened, or did someone at Walgreens read the recipe and adopt it. Did Walgreens bestow the name Banana Split to the “banana-based triple ice cream sundae”? So far, the record is mute.
 
 

The summer’s selection of stone fruits are begging for a naked cake. June through September is prime stone fruit season in the U.S.

WHAT ARE STONE FRUITS?

Stone fruits are members of the Prunus genus, and include:

 
A stone fruit, also called a drupe (it’s , is a fruit with a large, hard stone (pit) inside a fleshy fruit. The stone (pit) is often thought of as the the seed, but the seed is actually inside the stone.

Most stone fruits are native to warmer climates. That’s why in the U.S., much of the local supply comes in July and August.

A drupe is a fleshy fruit with thin skin and a central stone containing the seed. Not all drupes are stone fruits.

 
More for botany lovers: Drupes are members of the Rosaceae family—the rose family—which includes shrubs as well as other prominent fruits in non-drupe, genuses, such as apples, loquats, pears, quinces and strawberries.
 
 
RECIPE: NAKED CAKE WITH MIXED STONE FRUITS

Naked Cake is just the thing for summer. It requires no frosting on the sides (although some bakers like to use a thin swath.

Here’s more about naked cake, with plenty of photos of different presentations.

You can make any layer cake, but we prefer our homemade pound cake recipe (it’s more buttery). And guess what: box mixes don’t save time. The Kitchn did side-by-side tests; here are the results.

What you do save is a wee bit of clean-up, although we just stick the measuring spoons and cups in the dishwasher.

It’s different with whipped cream. Home-beaten cream is so luxurious, but does take 10 minutes. If you’re time-strapped, grab a couple of cans of Reddi-Wip.

Round cake layers are more elegant to present, but loaf cakes are easier to slice. To use a loaf cake, cut two slices and put the filling and fruit on the bottom; add the top layer and the sauce.
 
Ingredients

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*While photo #1 uses chocolate sauce, we think summer is too heavy for the cream-based dessert sauces (chocolate, butterscotch, caramel). A berry purée is just right.
 
Preparation

[2] Does light swath of icing make this a semi-naked cake? This recipe, from Wife Mama foodie, is a spice cake topped with fresh figs.

[3] A mixed berry naked cake is also a summery treat (photo Wife Mama Foodie | Facebook).

[4] If you don’t like to measure, use a box mix. But The Kitchn proves it’s not a time saver (photo courtesy Betty Crocker) .

This recipe is especially good with blackberries, boysenberries and raspberries. You can use fresh or frozen berries. Frozen is less expensive, and once you mix the purée with sugar and lemon juice, you can’t tell the difference.
 
Ingredients For About 1 Cup

 
Preparation

1. SORT and wash the berries (or thaw if frozen). Drain, cap and de-stem unsweetened berries.

2. COMBINE the berries, sugar, and lemon juice in a food processor fitted with the metal blade; process to a smooth purée, about 30 seconds. NOTE: Puréeing may be done in a blender or a food processor. If using a blender, make sure that any seeds are not ground so finely that they will pass through the sieve.

3. POUR the mixture into a fine sieve set over a bowl. Use a rubber spatula to stir and press the purée through the sieve. Discard the solids. Taste and add more sugar if necessary. (Editor’s note: Less is more when it comes to sugar.)

4. REFRIGERATE in a non-reactive container for up to 3 days, or freeze for up to 2 months.
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†When making purée from frozen fruit, let the berries thaw in a colander over a bowl. Once the berries have thawed, pat them dry before blending. By draining the berries first, you get a thicker purée.

[1] BLT Wafflewich, a waffle sandwich (photo courtesy Elegant Affairs Caterers).

[2] Waffle cups aren’t just for sundaes. Use them to hold a crisp, healthy veggie salad (photo courtesy Joy Cone Company).

[3] You can take a gourmet approach to chicken and waffles with little touches like these (photo courtesy Honey Butter Fried Chicken | Chicago).

[4] Smoked salmon on top of scallion-dill Greek yogurt. If you’re flush, add some caviar, as they do at Tsar Nicoulai.

The ancestor of waffles dates back to the Neolithic age; the ancient Greeks invented the practice of cooking them between two hot metal plates.

But the waffle iron we know today, with the honeycomb pattern, was invented by some nameless hero metalsmith in the 13th century. Here’s the history of waffles.

National Waffle Day is August 24th, a good reason to enjoy a warm, fragrant, crusty waffle.

And a good reason to go beyond the original, simple waffle with maple syrup, to some of the more creative ideas below.

First, some tips from Krups, makers of small kitchen appliances including waffle makers, on how to make the best waffles.
 
 
WAFFLE RECIPE TIPS

1. Read the instruction manual before plugging in the waffle iron. Unless you use your waffle iron often, brush up. You need to know more beyond pushing the ON button.

2. Treat the batter gently. Don’t mix it too quickly or vigorously. Use a slow, even tempo to get the right consistency, or your waffles will be tough and chewy.

3. Don’t lift the lid while the waffles cook. As tempting as it may be to peek, it lets out steam needed to fully cook the waffle.

4. Don’t use cooking spray on your waffle iron. Instead, cover the surface lightly with vegetable oil, using a basting brush or a paper towel. You’ll get a better crust on the waffle; and perhaps more importantly, Your waffle iron will last much longer. Chemicals in the sprays can affect the surface over time, and cause even more sticking.
 
> BONUS: 10 MORE USES FOR YOUR WAFFLE IRON
 
 
THE DIFFERENT TYPES OF WAFFLES

American, Belgian, Brussels, Liege, Hong Kong, and more: If you’d like to know the different types of waffles, take a look.
 
 
WAFFLE RECIPE IDEAS

Some would say that any waffle is a good waffle, and we wouldn’t disagree. Others have never had anything beyond a plain waffle with maple or pecan syrup, butter and a side of bacon or sausage.

Let us provide some inspiration:

These recipe ideas work for any meal:

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*Sawmill gravy is a white gravy or béchamel sauce with added bits of mild sausage or chicken liver; the roux is made from meat drippings. It is also called country gravy. See the different types of gravy.

Top savory waffles with:

 
 
SWEET WAFFLES FOR BREAKFAST & LUNCH

 
 
SWEET DESSERT WAFFLES

 
 
SWEET WAFFLE TOPPINGS

[5] For lunch: a PB&J wafflewich. Here’s the recipe from Cait’s Plate.

[6] For dessert: S’mores waffles. Here’s the recipe from Posie Harwood for King Arthur Flour).

[7] Who needs a banana split dish? Roll the ingredients in a waffle. Here’s the recipe from Krusteaz).

[8] Blueberry cheesecake waffles. Here’s the recipe from Cafe Delites.

[2] A Bourbon & Peach Smash. Here’s the recipe from Imbibe Magazine (photo courtesy Imbibe Magazine).

[3] This Tequila & Sage Smash is served in a tall glass with ice cubes (photo courtesy Imbibe Magazine).

[4] Basil Hayden’s Bourbon is made in small batches by Beam Suntory (photo courtesy Basil Hayden’s).

The only problem with this stunning cocktail is that kids will clamor for it.

Otherwise, it’s a deliciously refreshing summer smash (double entendre: smash is the name of the cocktail category). Just make it in a kid-free environment.

The recipe came to us from Basil Hayden’s Bourbon. It was crafted by mixologist Benjamin Schiller of Chicago, who called it the Market Street Smash (a local reference).

It’s easy to make, and it comes with a history (below).
 
 
COCKTAIL RECIPE: BLACKBERRY SMASH

Ingredients Per Drink

 
Preparation

1. COMBINE all ingredients in a mixing tin and muddle the blackberries. Add ice, shake and strain over crushed ice in a rocks glass.

2. GARNISH with a sprig of mint and 3 blackberries.
 
 
WHAT’S A SMASH COCKTAIL?

Smash is a family of easy-to-make cocktails that generally include a:

 
Imbibe Magazine calls them “those fruity, icy concoctions that highlight the best of the cocktail season

The Cocktail Novice notes, “It’s like a Mint Julep with seasonal fruit.” Adds Imbibe: “a smash is a julep, but a julep is not always a smash.

Here are Cocktail Novice’s recipes for:

 
From Imbibe Magazine:

 
 
THE HISTORY OF THE SMASH COCKTAIL

Per Imbibe Magazine, one of the earliest examples of a smash is a julep recipe in Jerry Thomas’ 1862 The Bartender’s Guide.

Thomas doesn’t mention the cocktail by name, but his definition of the julep “clearly lays the foundation for the future of the category.”

Thomas, who literally wrote the book—the first cocktail recipe book—begins by calling the julep a “peculiarly American beverage” that is most popular in the South.

He qualifies that a “real Mint Julep” must be made from a dozen mint leaves, a spoonful of white sugar and “equal parts peach and common brandy,” topped with crushed ice (and he acknowledges that there were many versions in existence).

In 1888, barman Harry Johnson distinguishes the smashes from the julep, and includes four distinct smash recipes:
“His Old Style Whiskey Smash is a casual concoction of sugar, water, mint, ‘small pieces’ of ice [crushed or shaved ice], and one ‘wineglass’ of whiskey (about 2 ounces). He added that to a glass with ‘fruits in season,’ gave it a mix, and served it with a julep strainer.”

Subsequent cocktail books include the smash in the category of juleps. In 1930 The Savoy Cocktail Book mentions a choice of spirits: “Either Bacardi Rum, Brandy, Gin, Irish Whisky or Scotch Whisky as fancy dictates” [source].

Subsequent cocktail books include the smash in the category of juleps. In 1930 The Savoy Cocktail Book mentions a choice of spirits: “Either Bacardi Rum, Brandy, Gin, Irish Whisky or Scotch Whisky as fancy dictates” [source].

Our fancy this summer is a Blackberry Smash.

(Why is it called a smash? Our guess is that in the days before crushed ice machines, the ice was smashed with a hammer.)
 
 

You put cranberry sauce on turkey sandwiches, don’t you? Mango chutney on chicken or cheddar sandwiches? Goat cheese or brie with fig jam?

How about fresh fruit?

Fruit and cheese, a perfect complement on a plate, do equally well on a baguette, croissant or other bread.

Lush stone fruits are a perfect complement, particularly ripe and juicy nectarines, peaches and plums. (With a sandwich, even barely-ripe works).

In the cooler months, turn to apples, grapes, pears, orange, raisins and other dried fruits, including coconut.
 
 
FRUITED SANDWICH TRICKS

 
 
SUMMER FRUIT & SANDWICH RECIPES

 
 
YEAR-ROUND FRUIT & SANDWICHES RECIPES FOR SUMMER

 
 
SWEET RECIPES FOR DESSERT OR SNACK

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*Gjetost (JEE-nust) is a unique, caramelized, fudgy cheese that some say tastes like dulce de leche or a Sugar Daddy. A blend of cow’s and goat’s milk is boiled until caramelization occurs, then packed into blocks. The taste is super unique but If I had to compare it to something, I wo.
 
 
RECIPE: GOAT CHEESE & PEACH SANDWICH WITH CILANTRO

This recipe from Good Eggs was the inspiration for today’s tip. The recipe was adapted from one in Samin Nosrat’s cookbook, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking.

This recipe works well as a wrap and go sandwich for lunch or snacks.
 
Ingredients For 4 Sandwiches

[2] In the summer, head for the stone fruits. Slice ‘em, dice ‘em, picked ‘em (photo courtesy Washington State Fruit Commission).

[3] Grapes are available year-round. Pick red grapes for more color, and be sure they’re seedless (photo courtesy Sun World).

[4] Berries are a treat on cheese sandwiches. Even if they’re not sweet enough for eating plain, no added sugar is needed on a sandwich (photo courtesy Green Giant Fresh).

[5] Gjetost, a caramelized cheese from Norway that tastes like dulce de leche.

 
Preparation

1. SLICE the baguette into 4 pieces, and slice each in half. Toast as desired.

2. SLICE the log of goat cheese into 8 coins.

3. SLICE around the hemisphere of each peach, and twist to pull apart. Remove the pit, and slice the peach into wedges.

4. PICK the cilantro leaves from their stems.

5. ASSEMBLE: Layer 2 slices of goat cheese onto four of the slices of baguette, and top with a few peach wedges and cilantro leaves. Top each sandwich with another slice of bread, and serve.