[1] Celebrate National Ice Cream Month with a cookie crumble sundae (photo ©James Beard Foundation).

[2] Praline is just one of the exceptional dessert sauces from Somebody’s Mother’s.

[3] Vanilla ice cream, brownie crumbs and Baileys Irish Cream (photo © Baileys | Pinterest).

July is National Ice Cream Month, an enticement to explore new ways to enjoy ice cream sundaes.

There are ice cream sundaes with fudge or butterscotch sauce; sundaes atop brownies, blondies and pound cake; and the less common but fun fried ice cream sundaes.

And there’s the ice cream cookie crumble, which crumbles the cookies as a base.

It’s an opportunity to combine your favorite cookies and ice cream, with a drizzle of anything from dulce de leche to fruit coulis. We’ve put together a list of options below.

The recipe in the photo is from Chef Todd Shoberg of Molina in Mill Valley, California. It was created for a fall dinner at the James Beard Foundation dinner. Chef Todd made the ice cream with Fernet—a bitter Italian herbal liqueur that is drunk as an after-dinner digestif (and, according to Wikipedia, is popular in the San Francisco Bay Area where Molina is located).

His cookie crumble has a base of homemade gingerbread cookie crumbs topped and a syrup made by reducing Coca-Cola. The syrup and ice cream moisten the cookies in a most delightful way.

> The history of the ice cream sundae.

> The history of ice cream.

> The different types of frozen desserts: a photo glossary.

> A year of ice cream holidays.

> Check out 25 more ice cream sundae recipes below.
 
 
HOW WILL YOUR COOKIE CRUMBLE?

Think beyond the obvious (chocolate or vanilla ice cream with fudge sauce over crumbled Oreos), and consider that you can:

 
 
MIX & MATCH YOUR COOKIE CRUMBLE SUNDAE

Pick Your Frozen Dessert

Pick your flavor of:

Some options:

 
 
Pick A Sauce

For complexity, you can add a tablespoon of alcohol to any topping. Here are the different types of dessert sauces.

 
You can also let guests make their own sundaes, by setting up an ice cream buffet with cookies and toppings. Either way, a good time will be had by all.
 
 
MORE ICE CREAM SUNDAE RECIPES

 
Plus

 
Savory “Sundaes”

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Instead of an elaborate fajita spread with six different condiments and sides (see the history of fajitas, below), try this “deconstructed” Beef Fajita Salad with Mango-Serrano Vinaigrette. It’s from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, BeefItsWhatsForDinner.com.

You can substitute a green salad for the diced mangoes. Or, serve a large green salad on the side with a different vinaigrette (we like balsamic).

RECIPE: BEEF FAJITA SALAD WITH MANGO-
SERRANO VINAIGRETTE

Ingredients For 4 Servings

 
Optional

1. BRUSH the mangoes lightly with oil. Place the mangoes and poblanos in the center of the grill over medium, ash-covered coals. Grill the chiles, covered, 9 to 10 minutes (gas grill times remain the same) or until the skins are completely blackened, turning occasionally. Grill the mangoes 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place the chiles in a food-safe plastic bag; close bag. Let stand 15 minutes. Set the mangoes aside.

2. PRESS the black pepper evenly onto the steak. Brush the onion slices lightly with oil. Place the steak in the center of the grill over medium, ash-covered coals; arrange the onion slices around steak. Grill the steak and onions, covered, turning occasionally. Cook for 11 to 15 minutes over coals, 13 to 16 minutes over medium heat on preheated gas grill, or until the steak is medium rare (145°F) to medium (160°F) and the onion is tender. Keep warm. Meanwhile…

A top sirloin steak, grilled and ready for a fajita salad (or a regular fajita!). Photo courtesy Red Marble Steaks.

4. REMOVE and discard the skins, stems and seeds from the the poblano chiles and cut them into 3/4-inch pieces. Slice the steak. Cut the onion slices in half.

5. PLACE the beef, remaining mango pieces, onion, chiles and radishes on serving platter. Season with salt as desired. Drizzle the salad with vinaigrette. sprinkle with cilantro and serve.
 

ABOUT FAJITAS

Fajita is a Tex-Mex term for strips of meat cut from the faja, or beef skirt (skirt steak is the most common cut used to make fajitas, but you can also use top sirloin). The word faja is Spanish for band, belt, sash or strip.

The dish was popularized in the 1970s by Mexican restaurants in Texas. The meat was served sizzling, usually cooked with onions and bell peppers. Tortillas were used to roll the meat, with a choice of add-ins from shredded lettuce and cheese to guacamole, pico de gallo or other salsa, sour cream, and tomato.

Today, you can order fajitas in all popular proteins: chicken, pork, shrimp, and all cuts of beef.

The clambake has long been a popular New England summer festivity. Sand pits are dug on the beach to steam the seafood. It’s not only delicious food—it’s a fun event.

But you don’t need a beach to enjoy the deliciousness. This recipe from Williams Sonoma’s One Pot of The Day Cookbook will do the trick.

Get out or borrow a large, heavy-bottomed stockpot (16-20 quarts) and fill it to the brim with everybody’s favorite clambake ingredients: clams, corn, lobsters, mussels, potatoes and sausages.

Advises Williams-Sonoma: Just provide plenty of napkins, a bowl for the discards and crusty bread to soak up the broth.

We’ll add: bibs and a clam chowder starter!

For vegetables: Prepare a green salad without adding dressing. If anyone’s still hungry after the main course, dress and serve the salad. Otherwise, keep it for the next day.

 
RECIPE: ONE-POT LOBSTER CLAMBAKE

Ingredients For 4 Servings

 
Plus

 
*Discard any clams or mussels that are cracked or open before cooking. Mollusks should be closed before cooking and open afterward.

Preparation

1. HEAT the oil in the stockpot over medium-high heat. Add the onion, garlic, fennel and thyme. and season with salt and pepper. Sauté until the fennel is soft, about 8 minutes.

2. ADD the wine and cook until reduced by half, about 5 minutes. Add the broth and then layer the other ingredients on top in this order: the potatoes, the kielbasa and the lobsters. Cover the pot tightly and cook for 10 minutes. Remove the lid and nestle in the corn, clams, mussels and shrimp. Cover tightly and cook for another 10 minutes. Discard any unopened mussels or clams.

3. TRANSFER the corn, potatoes, sausage and seafood to a large platter, using a slotted spoon. Season the broth in the stockpot to taste with salt and pepper and spoon it over the top of the seafood (we pour the excess broth into a pitcher for the table and reserve whatever is left for to enjoy next day). Garnish with fennel fronds and lemon wedges, and serve immediately.

Find more easy one-dish dinners in this cookbook by Kate McMillan. Order yours online. Photo courtesy Williams-Sonoma.

A lobster clambake is a 2,000-year-old tradition that began with Native Americans in what is now New England. The Pilgrims first learned about it by watching them gather the seafood from the water and prepare the community meal on the beach.

Native Americans did not have large cooking vessels. Instead, a sand pit was dug and lined with hot rocks and coals. The seafood was set into the pit and covered with wet seaweed and more hot rocks, steaming the food in seawater. (Today, a tarp is added to keep the steam in.)

What was a subsistence meal for the Native Americans of Connecticut, Maine, Massachusetts and Rhode Island has evolved into a modern-day festive beach dinner, often held at sunset.

At some point after the Europeans arrived, seafood was not considered sufficient protein source for the men working hard to dig the pit and gather the seafood. Meat was added as an energy food—first as hame or bacon in clam chowder, and then in the “bake” itself.

The only “given” in a clam bake are the clams; but if you don’t eat seafood you can include different fish fillets.

“A home-baked fruit pie with a lattice crust is a guaranteed crowd pleaser,” says Annalise Sandberg of CompletelyDelicious.com. If you’ve always wanted to make one but haven’t yet, Annalise is here to help with a step-by-step photo tutorial.

A lattice crust is a top crust for pies or tarts made from strips of dough woven into a criss-cross pattern.

In addition to the eye appeal, the openings between the strips of dough allow steam to escape during baking. Some of the water in the fruit juices evaporates, which can caramelize the filling and makes for a less drippy filling. That’s why you typically find a lattice top on fruit pies.

The lattice is made from the top crust dough of a double crust pastry recipe. The dough is cut into strips using a sharp knife or, preferably, a pastry wheel cutter which provides a beautiful crimped edge.

If you need to buy a pastry wheel, we like this one which has both crimped and straight cutting blades. You can use the same tool to cut ravioli.

LATTICE CRUST TIPS

 
RECIPE: LATTICE PIE CRUST

Ingredients

Preparation

1. MAKE the fruit filling of your choice. Set aside and make your favorite pie crust recipe, divided into two disks. Chill the dough.

2. ROLL out first disk of dough, place it in the pie pan and fill it with the fruit.

3. ROLL out second disk of dough. Use a plain or decorative pastry wheel cutter (or a very sharp knife) to slice the dough into strips approximately 1-inch wide. Use 10 strips as you first master the technique. Later you can get creative with the width of the lattice and the number of strips you use.

4. PLACE 5 dough strips on top of pie, spaced evenly. The longest strips should be in the center.

5. WEAVE the second group of strips under and over the first five (and if these instructions sound confusing, look at the photo at right, watch the video or this photo layout).

6. BAKE as directed and impress your friends and family!
 

LATTICE TRIVIA

Before it was adapted to a pie crust design, a lattice was a structure of crossed wooden or metal strips, often arranged to form a diagonal pattern on trellises (for vines), gazebos, summerhouses, arches and other structures.

The word first appears in print as an English noun in the late 13th century, derived from an Old English variant of laett, from the German latte—which is not a beverage but a thin slat of wood. The root can be found in numerous old languages, including Proto-Germanic, Old Norse and Old Saxon. The verb appears in the 1530s.

Im Middle English the word was spelled latis; in Middle French, lattis. The French spelling is the same today.
  

Photo courtesy Cereal Lovers Cookbook.

Of course, it’s breaded with Corn Flakes crumbs. Not only is the texture superior to flour, but the corn flakes add a delightful flavor note. (Panko, Japanese bread crumbs, provide the texture but not the flavor.)

You can make this recipe with or without the chicken skin. We remove it to cut back on cholesterol.

> The history of Corn Flakes is below.
 
 
RECIPE: OVEN FRIED CHICKEN WITH CORN FLAKES

Ingredients

1. CRUSH. Crush corn flakes in a plastic bag with a rolling pin or wine bottle. Place crushed cereal in a shallow dish or pan. Set aside.

2. MIX. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.

> The different cuts of chicken. How many can you name?

> The history of chicken.

> The year’s poultry holidays: chicken, turkey and duck.

Corn flakes were developed by Dr. John Harvey Kellogg, a surgeon and vegetarian who built a sanitarium in Battle Creek, Michigan, and his brother Will Keith (W.K.) Kellogg, the sanitarium’s bookkeeper.

Many of the patients were wealthy individuals with digestive problems.

Seeking to develop a more digestible form of bread for the patients, the brothers Kellogg had just placed a sample of boiled wheat berries on a baking sheet when Dr. Kellogg was summoned to the operating room for an emergency.

W.K. was also called away to supervise arrangements for the funeral of another patient. No one was watching the wheat berries.

When they returned to their experiment, they ran the overcooked wheat berries through rollers and, to their surprise, found that each wheat berry formed a large, thin flake.

The brothers had accidentally discovered the principle of tempering grains, and called the flaked wheat cereal Granose.

They applied the same technique to create Corn Flakes, made from white corn grits; and rice flakes.

In 1906, W.K. Kellogg formed his own company for nationwide marketing of Corn Flakes (Dr. Kellogg preferred healthcare to business).

C.W. Post, a former patient at the sanitarium, came out with his own corn flakes at about the same time. At first he called them Elijah’s Manna, and later changed the name to Post Toasties.

The Kellogg’s Corn Flakes rooster actually has a name: Cornelius Rooster. The artwork was created in 1957 by Rena Ames Harding at the Leo Burnett Advertising Agency.

It has been pictured on the front of Kellogg’s Corn Flakes box ever since.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.