YumSugar

Summer of Sandwiches: Vanilla Caramel & Saltines

YumSugar — Wed, 18 Jul 2007 10:01:38 -0700

What I'm about to say is going to sound a little crazy, but you're going to have to just trust me on this one. When I was a little kid, my uncle took me to an ice cream factory that made the most amazing ice cream sandwiches. There was a rich layer of vanilla ice cream sandwiched between two crisp saltine-style crackers. That's right, salty thin crackers. Before you knock it, you must absolutely give it a try - the salt/sweet combo works well, and the texture is perfect. I personally think they taste best when they're firm, but they're pretty good when the ice cream is gooping out of the sides too.

In order to indulge in this taste sensation, all you have to do is pick up a high-quality ice cream (I suggest vanilla, strawberry, or some sort of vanilla/caramel) and plain saltine crackers.

Choose a rectangular-packed ice cream (this way you can remove the packaging and cut into perfect squares) if possible - else scoop ice cream, place between saltines and use a knife to cut off the excess sides. Place into freezer until slightly-firm and serve!

Alternatively, if you plan on making a lot of sandwiches, you could spread ice cream onto baking sheet, place into freezer until firm and cut into perfect sized squares. No matter which route you choose, remember to have fun! Oh and trust me on this one, it's a delicious combo!

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Do You Enjoy Salty Sweets?

YumSugar — Wed, 23 Jan 2008 07:18:31 -0800

Earlier I mentioned how much I like it when sweet things are a little bit salty, and it got me wondering if I was alone. I know some of my friends enjoy salty sweets, while others think it's repulsive. How about you, what's your opinion of the salty sweet?

Source

Let's Dish: What's Your Favorite Salty-Sweet Combo?

YumSugar — Mon, 03 Aug 2009 05:50:49 -0700

I have a serious weakness for sweet-salty foods. One of my favorite ice cream treats as a kid involved saltine crackers, and the salted caramel ice cream at local sweet shop Bi-Rite Creamery is to die for. The sweet-savory deliciousness extends far beyond desserts to everything from fig pizza to watermelon and feta salad. What's your favorite dish that combines savory and sweet tastes?

Taste Test: Brown Sugar Cinnamon Ritz Crackers

YumSugar — Wed, 18 Nov 2009 15:15:15 -0800

With holiday parties looming on the horizon, I've had killer apps and hors d'oeuvres in the back of my mind. Since no party is complete without a meat, cheese, and crackers platter, it's only appropriate that Nabisco has come out with a new variety of Ritz cracker, Brown Sugar Cinnamon, that's sure to be popular come Christmastime. Ritz crackers were an after-school pastime for me growing up, so I couldn't wait to try the new flavor. Did it live up to its highly-regarded name? Find out when you read more.

Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Do You Enjoy Salty Sweets?

YumSugar — Fri, 30 Mar 2007 00:01:39 -0700

The other night we (the bf and I) went out to dinner with my friend Adam and his pals. We headed over to A16 where we ate a thousand things, including a pizza as our appetizer. I'd go into detail about everything (it was delicious), but the thing that totally grabbed my attention was dessert. It was a chocolate tart drizzled with olive oil and sprinkled with salt (unfortunately we devoured it before I could remember to snap a photo). I loved it because of the way the salt paired with the sweetness of the chocolate, and yet the whole thing was smooth and creamy (the extra olive oil definitely helped with that). The bf on the other hand, thought it was too much - he didn't want his sweets to be salty. We'll disagree on that one, but I'm personally glad to see this sweet and salty dessert is a growing trend.

So how about you, do you like salty sweets?

Let's Dish: What's Your Favorite Way to Enjoy Eggs?

YumSugar — Fri, 09 Oct 2009 04:00:09 -0700

Happy Friday, and happy World Egg Day! This special occasion only comes around once a year, so I wanted to take the time to relish eggs and their multifaceted splendor. The incredible edible can be shirred, coddled, emulsified, or poached; used raw or cooked all the way through; eaten for breakfast or dinner; and presented in a salty or sweet manner.

From dessert soufflés to savory Scotch eggs, I've yet to meet an egg dish I don't like. But if I had to pick a favorite egg specialty, I think it would have to be smoked salmon eggs benedict, which comes with both poached eggs as well as a luscious, egg-laden hollandaise sauce, so I get a double dose of my favorite ingredient. What's your preferred egg dish?

Source: Flickr User shirley77

In Season: Figs

YumSugar — Fri, 02 Oct 2009 13:00:10 -0700

Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.

This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety. Learn how to select fresh figs, and how to prepare them when you read more.

When buying figs, choose fruits that are firm but not hard, with a slight amount of give. Pick figs that feel juicy and rich, rather than dry, and be sure to handle them gingerly until you're ready to eat them, as they bruise easily. They are delicious on their own, but figs also play nicely against salty cheeses and cured meats. Here are some recipes to try:

Wrap them in prosciutto for figs in a blanket hors d'oeuvres.
Poach them for an elegant but simple dessert.
Smash them into panini with nut butter and banana.
Use them as a sweet topper for a salty pizza.
Bake them in a fig and goat cheese scone.

How do you plan to cook with figs this season?

Killer App: Figs in Blanket

YumSugar — Mon, 28 Sep 2009 16:15:55 -0700

Figs are one of my favorite late Summer, early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this Sandra Lee recipe that combines figs, goat cheese, and prosciutto. Inspired by her recipe but wanting to keep it simple, I came up with my take on her killer app. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture. If you want to impress your guests with figs in a blanket, keep reading.

Poached Figs Two Ways - Beginner and Expert

YumSugar — Wed, 23 Sep 2009 03:30:57 -0700

The narrow window of time that bridges late Summer with early Autumn is high time for figs, and I have this season's abundance thanks to a sale at my local market. Figs taste lovely when they're poached in syrup and offered as the close to an evening meal, so perhaps I'll simmer them briefly in Sambuca and finish them with a sweet-salty topping of pine nuts and fresh ricotta. Or, if I've got the time, I'll coat them in a slow-cooked sauce of herbs and spices, then serve with vanilla-imbued mascarpone. Considering the difficult decision I'm faced with, I may prepare both! Decide which recipe suits you and get them both.