Part 2: Flavors of Summer — Seven Ways to Serve Ice Cream by Marilyn Ostermiller

Attention Ice Cream Lovers: Here’s a challenge to make you smile. Enjoy ice cream served a different way every day for a full week.  These seven suggestions demonstrate how easy and enjoyable this challenge can be. Feel free to include your own favorite ways to serve ice cream as well.

Ala Mode: A fancy way of saying, “I’ll have a scoop of ice cream on top of my pie.” A classic combination is warm apple pie topped with a scoop of vanilla ice cream.

Banana Split: Cut a banana in half lengthwise and lay together in an oblong bowl. Top with three scoops of ice cream. The classic combination is vanilla, chocolate and strawberry, but use your imagination. Spoon one or more syrups over the ice cream. Hot fudge is a good place to start. Garnish with whipped cream and chopped nuts.

banana_split_with_icecream

Brownie Alaska: Start with a pan of brownies cut in 3-inch-square pieces. Cut slices of ice cream the same size. Keep ice cream in the freezer until time to bake in a 350-degree oven. Make a meringue by beating six large egg whites, a dash of salt, and 1/2 tsp. cream of tartar in a mixer, until soft peaks form. Continue to beat while gradually adding 3 tablespoons of granulated sugar, until peaks stand alone, when the beater is lifted out of the bowl. Arrange the brownies on a foil-lined cookie sheet. Place a slice of ice cream on each brownie. Spoon the meringue over each brownie until no brownie or ice cream is showing. Bake until meringue begins to brown, but no longer than five minutes.

Cone: Legend has it the first ice cream cone was created by a fast-thinking waffle maker at the 1904 St. Louis World’s Fair, when the ice cream vendor in the adjacent booth ran out of cups. He quickly rolled one of his waffles into the shape of a cornucopia and handed it to the ice cream vendor, who filled it with ice cream. The idea quickly caught on. Months earlier, an Italian immigrant to the United States was granted a patent for the ice cream cone. Like they say, great minds think alike.

i cream 2B

Root Beer Float: Place 2 scoops of ice cream into a glass. Hold the glass at an angle and slowly pour 3/4 cup root beer over the ice cream. It will fizz, but take it slowly and it won’t overflow.

Sandwich: Start with two cookies, 2-3 inches in diameter. Spread one with a generous scoop of ice cream, Top it with the other. Sugar, chocolate chip or oatmeal raisin cookies are among the popular choices.

Waffles: Toast frozen waffles or bake batter in a waffle maker. When cooled, top with scoops of ice cream, and syrup or fruit preserves.

For a fun picture book about the joys of ice cream check out SCOOP THE ICE CREAM TRUCK by Patricia Keeler.  SCOOP, PIN & MAGNET

Marilyn Ostermiller

Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.

 

In case you missed Part 1 of this ICE CREAM series, here’s the link:

https://wordpress.com/view/darlenebeckjacobson.wordpress.com

 

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Celebrate July With the Flavors of Summer by Marilyn Ostermiller

If you need a reason to indulge in ice cream, here it is: July is National Ice Cream Month. It has been, since 1984, when President Ronald Reagan signed a proclamation. Other flavors of summer celebrated this month as well, are baked beans, hot dogs and blueberries.

My favorite ice cream memory is a generous bowl of pistachio gelato my husband and I shared at the ancient town square in Taormina, Sicily, atop a mountain overlooking the Mediterranean, on a summer Sunday. Children played soccer nearby. Families strolled home from church. I savored the crunch of chopped nuts in every bite of that creamy green confection, served in a frosty, stemmed goblet.

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Ice cream has been enjoyed throughout history:

  • Roman Emperor Nero Claudius Caesar (D. 54-86) is said to have frequently sent runners into the mountains for snow, which was then flavored with fruits and juices, according to the International Dairy Foods Association.
  • Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what we call sorbet.

It wasn’t until the 1800s, though, the invention of insulated ice houses and other commercial equipment made it possible for ice cream to be widely enjoyed around the world.

Vanilla is the popular flavor, according to a survey conducted last year by the International Dairy Foods Association. The next four most popular flavors, were chocolate, cookies ’n cream, mint chocolate chip and chocolate chip cookie dough.

chocolate-close-up-cone-161420

The trend is toward unusual flavor couplings. For example, The Bent Spoon, in Princeton, N.J., specializes in small batch ice cream and sorbets using local and organic ingredients. Ricotta-pistachio, strawberries and elderflower, banana chunk, crème fraîche, school garden mint nib, pink rose, and lavender and mascarpone, were among the 28 flavors chilling in the display case on a recent day. https://www.facebook.com/pg/the-bent-spoon-132592140111950/reviews/?ref=page_internal

There are plenty of family friendly ways to churn a batch of ice cream at home, ranging from hand crank freezers to electric freezers that create ice cream in about 30 minutes.

Here are two books to get you started:

The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker by Robin Donovan and published by Rockridge Press. It features such time-tested flavors as Cookies and Cream, Classic Vanilla, Chocolate Fudge Brownie, and Red Velvet. The easy-to-follow recipes are all based on one classic base. https://www.amazon.com/dp/B01MXY0ANB/ref=rdr_ext_sb_pi_hist_3  

  • The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker    

Marilyn will return later this month with PART 2 of the history of ICE CREAM.

 

Marilyn Ostermiller        Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.

Easy, Creamy Asparagus Soup.

Here in NJ we’ve had a bumper crop of asparagus this year…thank goodness!  For those who are wondering what to do with these gems besides grilling or adding to omelets and stir fries, try having the kiddos help make a batch of this light and delicious ASPARAGUS SOUP.  It is so easy, you will have it ready in about 30 minutes.

Dice up about 1 pound of asparagus.  Set aside.

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In a 2 quart pot, saute diced leeks or onions in olive oil until  wilted.  Add 2 Cups water or vegetable broth (if you use the broth, no need to add salt), thyme, one Bay Leaf, the asparagus.  Cook about 15 minutes or until tender.

2017-05-31 19.55.57   Remove the Bay Leaf, add 1 Cup of milk.  Pour mixture into a food processor and PUREE until smooth.  Add a dash of nutmeg and serve with asparagus spear as garnish.

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I told you it was easy!  You can freeze leftovers to enjoy throughout the summer.

 

Got Donuts? Celebrate National Donut Day.

JUNE 1, 2018 is National Donut Day.  Why not celebrate one of America’s favorite treats by making some of your own donuts?  This recipe, taken from http://www.BiggerBolderBaking.com  is a baked version you can jazz up however you like.  You don’t even need a donut pan for these yummy gems.

This easy to follow video lets you make these NO-KNEAD BAKED DONUTS – easy as 1, 2, 3.

Photo of Baked Mini Doughnuts by theauthenticnut

You can dust them with a cinnamon/sugar mix after baking or use the glaze recipes shown on the video.

Happy Donut Day!

https://video.search.yahoo.com/yhs/search;_ylt=A0geKVzFPAxbbp0AKZgPxQt.;_ylu=X3oDMTByMjB0aG5zBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNzYw–?p=baked+donuts+without+a+donut+pan&fr=yhs-pty-pty_email&hspart=pty&hsimp=yhs-pty_email#id=3&vid=91f7f190134846dd1584c20359581af0&action=view

 

Memorial Day Activities

Since Memorial Day Weekend is the official start of summer, that usually means more time outdoors and lots of outdoor eating. If you’re going to a picnic this weekend, here are a few simple games, activities and food ideas to help win the day.                      patriotic-dove

MAKE PATRIOTIC NECKLACES using red, white, and blue straws cut into one inch sections. String them onto a piece of yarn and everyone looks ready for a parade or backyard barbeque.

Try frozen STRAWBERRY POPS to cool off after a fun day in the sun. Wash and remove the stems from a quart of strawberries. Toss them in a blender and add a splash of orange or grape juice.  Puree until smooth. Pour into small paper cups. Place a popsicle stick in each one and freeze until firm. Peel away the paper and they’re ready to eat.

At the next family reunion, have the kids dress up in red, white, and blue and have a backyard parade. You can decorate wagons and bikes, and play some peppy marching band music to add to the festivities. Adults can join in and everyone can “perform” by doing whatever they’re good at: acrobatics, card tricks, puppet show, singing, dancing, telling corny jokes.  Getting everyone – young and old – involved adds to the fun.

Happy Memorial Day.

Mother’s Day Treats: Fast, Easy, and Tasty.

Here is a simple and nutritious sweet treat the kids can make for MOM on Mother’s Day or for any time you want to WOW someone with a TASTE SENSATION for little effort.

CREAM CHEESE STUFFED DATES are sooo easy.  All you need are some whole dates and cream cheese.  Slit open the dates length wise to remove the pit.  (see photo 1) 

Photo 1

Photo 1

Fill the opening with cream cheese and serve!  This not too sweet, but satisfying dessert will be a hit with Mom and the kids as well.  Doesn’t everything taste better with cheese?   2015-04-18 03.21.43

 

Serve a few with a cup of tea.  You can also try spreading other fillings  such as peanut or almond butter.  They make great party food as well.

HAPPY MOTHER’S DAY!

 

Finding Comfort in Winter Foods by Marilyn Ostermiller

Come January, when rich holiday treats are but a sweet memory, I take comfort in baking runzas, one of the hearty, yet simple foods, of my European heritage. Runzas are pockets of bread dough stuffed with a savory mixture of ground beef, onions and cabbage. The scent of bread dough rising and the hash simmering on the stove, the flavors melding, put me in mind of Grandma cooking in her kitchen.

Runzas are thought to have originated in Russia in the early 1800s and spread to Germany. Handheld and portable, they are similar to Italian stromboli, Greek pirouskia and Indian samosas. German Immigrants brought the runza recipe with them to the United States, but the sandwiches aren’t well known outside of Nebraska, where the Runza Hut chain has most of its restaurants. The recipe I reach for on Saturday afternoons in winter is from a cookbook published in 1976 by the Federated Woman’s Club in my hometown, Bellevue, NE.

 Runzas:         Ingredients

Dough*                                                           Hamburger Filling

2 cups very warm water                       1 1/2 pounds ground beef

2 packages active dry yeast                 1/2 cup chopped onion

1/2 cup granulated sugar                      3 cups shredded cabbage

1 1/2 tsp. salt                                       1/2 cup water

1 egg                                                    1 1/2 tsp. salt

4 Tblsp. melted butter, cooled 1/2 tsp. black pepper

6 1/2 cups flour                                   dash of Tabasco

* Use prepared bread dough instead, if you prefer. Two loaves should be enough.

Directions: Mix very warm water, yeast, sugar, salt and stir until dissolved. (This process is known as proofing the yeast. If you aren’t familiar with it, the information is easy to find online.)

Add egg and butter. Stir in flour. Put dough in a covered bowl, greased with vegetable oil, and let it rise in a warm place until it doubles in bulk, about an hour.

While the dough is rising, brown ground beef, and onion. Drain grease.  Add cabbage, seasonings, and water. Simmer 15 minutes and cool.  Punch down the dough and roll it out in an oblong about 1/4 inch thick. Cut into 16 squares. Spoon a few tablespoons of the meat mixture in the middle of each square of dough. Pull the four corners of the dough up over the meat mixture and press the edges together. (Some cooks favor a round bun; others, an oblong.) Place the filled buns on a greased cookie sheet. Bake for 20 minutes at 350 degrees.

Runza Huts serve French fries or onion rings on the side, but, in keeping with the comfort food theme, I make a broth-based mushroom soup to accompany my hot sandwiches. This recipe is easy to make at the same time as the runzas. http://www.geniuskitchen.com/recipe/broth-based-mushroom-soup-super-simple-413306

Marilyn Ostermiller is a long-time business journalist who now writes for children. You can follow her on Twitter @Marilyn_Suzanne.