YumSugar

Yummy Link: Sweet Yogurt Sundae

YumSugar — Thu, 06 Dec 2007 14:28:39 -0800

Even with a stack of cookbooks surrounding you, this sweet yogurt sundae with saffron and pomegranate makes you brush everything else aside. I think I know what I'm serving for dessert at my next dinner party! - Steamy Kitchen

What Exactly Is in a $60,000 Ice Cream Sundae?

YumSugar — Wed, 23 Apr 2008 15:21:19 -0700

I was recently at the new Oxbow Public Market in Napa, where I came across a little organic scoop shop from Three Twins Ice Cream. While the ice cream is smooth and delicious, it was actually the absurdly expensive sundaes that caught my eye.

I asked the gal behind the counter if they've ever served an expensive sundae, and she said not yet, but she was sure it was bound to happen someday. The sundae costs $3,333.33 and consists of a banana split made with syrups from three rare dessert wines, served with an ice cream spoon from the 1850s. If you give them a day's notice, they'll even have a cellist play while you eat it. If you think the cost is too absurd - it is on the "absurdity" menu, after all - maybe it'll help to know that 1/3 of the price is being donated to a local land trust.

If, however, you think this is too tame to be considered the world's most expensive ice cream sundae, then perhaps the $60,000 "World's More Expensive Most Expensive Ice Cream Sundae" will pique your interest. To find out what all that cash will buy you, read more.

For $60,000 you can travel to the summit of Mount Kilimanjaro, where the Three Twins Ice Cream founder will handchurn a batch of ice cream using the glacial ice found at the summit. The cost includes first class airfare to Tanzania, five-star accommodations, a guided climb, all the ice cream you can eat, and an organic T-shirt, of course. Oh, and you can bring a friend for a mere $25,000 more. It should also be noted that a portion of the purchase will go to an African environmental nonprofit.

So tell me, if you had the money, is this something you'd do? I know I would!

Come Party With Me: Annabelle's Birthday - Desserts

partysugar — Wed, 15 Jul 2009 11:45:03 -0700

To celebrate her fourth birthday, FabSugar and her Frenchie, Annabelle, are going to make dog-friendly cupcakes. Annabelle loves to cook, so they'll be using Francesca and Sharkey's (Martha Stewart's Frenchies) recipe. The cupcakes are a mixture of ground, dried dog food, carrots, and peas. For the people in attendance, Fab's mom is taking a tip from Giada de Laurentiis and will be putting together a gelato bar!

She'll make a simple chocolate sauce and freshly whipped cream. Then she'll set out an assortment of toppings like chopped nuts, peanut butter chips, and rainbow sprinkles. The guests can make a sundae to their liking. Sound fun? Get the recipe.

Ice Cream Sundaes Two Ways - Beginner & Expert

partysugar — Tue, 07 Aug 2007 14:48:30 -0700

When I go out to eat, I'm too full of tasty appetizers, scrumptious entrees, and full bodied wines to order a decadent dessert. On occasion I'll order a tiramisu or creme brulee to share with my mom, but I never really find myself ordering something as simple as an ice cream sundae. Why? Well because I treat myself to them at home! My dad and I are big time sundae fans, and when we get a craving we enjoy them in the comfort of our very own living room. If it's just us, I make a quick sundae with store bought ingredients, but if I'm serving them at a dinner party, I go all out making homemade ice cream and homemade chocolate fudge. Whether you are skilled in the culinary arts, or still learning how to hold a knife, you should have an ice cream sundae recipe up your sleeve. So take your pick, just read more

Beginner Rocky Road Sundae
Modified from Rachael Ray

8 graham crackers, optional crushed or broken
3/4 cup whole unblanched almonds, toasted, coarsely chopped
2 pint rocky road ice cream
1 cup hot fudge sauce, from dessert topping aisle of market
Store bought prepared whipped cream in a spray canister
red cherries, optional

If using the crushed graham crackers, put them in the bottom of a dessert bowl. Place rocky road ice cream, 2 big scoops for each dessert, in the bottom of dessert bowls or sundae dishes.
Heat hot fudge in microwave and pour over ice cream.
Top with whipped cream, nuts and a cherry.

Serves 4.

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Expert Rocky Road Sundae
From Bon Appetit magazine

Fudge sauce
4 ounces bittersweet or semisweet chocolate, chopped
1/4 cup water
2 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 large egg yolk
Ice cream
3 large egg yolks
1 cup whipping cream
1 cup whole milk
2 tablespoons sugar
1/8 teaspoon salt
6 ounces milk chocolate, chopped
1 cup canned unsweetened coconut milk, available at Indian and Latin American markets and many supermarkets
Marshmallows
3 3/4 teaspoons unflavored gelatin
1 1/2 cups sweetened flaked coconut, toasted, cooled, divided
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon cornstarch
1/2 teaspoon vanilla extract
1 cup whole unblanched almonds, toasted, coarsely chopped
4 ounces bittersweet or semisweet chocolate, chopped
Whipped cream

For sauce: stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth.
Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk.
Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving.)
For ice cream: whisk yolks in bowl.
Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan.
Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt.
Mix in coconut milk. Cool 1 hour.
Process custard in ice cream maker according to manufacturer's instructions. Cover; freeze overnight.
For marshmallows: place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate.
Sprinkle half of coconut in 8x8x2-inch pan.
Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat.
Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly.
Add cornstarch and vanilla. Beat 30 seconds.
Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.

Serves 6.

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Yummy Deals: Buy One Sundae, Get One Free

YumSugar — Fri, 11 Jan 2008 10:57:31 -0800

A little birdie just sent this great deal to me, and I absolutely had to pass it on. From now until the end of the month, Baskin Robbins is having a buy one sundae, get one free deal. It's only available at participating locations, and you will have to print out the coupon. So print out your coupon, find a store near you, and indulge this weekend!

For those of you wondering if it really works: I sent my gal geeksugar on a scouting mission, and she successfully came back with two delicious sundaes for the price of one! She said the best part was that they let her create her own - although they do have pre-determined flavors like Oreo and Reese's Peanut Butter Cup - and that she was able to go crazy.

7 Sophisticated Ice Cream Sundaes

YumSugar — Tue, 08 Jul 2008 03:00:27 -0700

On this day in 1881, the ice cream sundae was invented by a soda fountain operator in Two Rivers, WI. In honor of the occasion, I've found seven grown-up versions of the childhood favorite. Some are simply gourmet, while others use adults-only ingredients. But don't worry: None of them will cost you $60,000. To get your mouth watering, click "start."

View Slideshow ›

Come Party With Me: Cinco de Mayo - Dessert

partysugar — Wed, 29 Apr 2009 11:30:09 -0700

Have no time to plan an extravagant Mexican meal for Cinco de Mayo? No matter. I've got the perfect menu for a delicious dinner that's easy to put together - complete with a decadent dessert. Ice cream sundaes are ideal because they're fast and guests can help with the assemblage. This recipe expertly employs three simple flavors - ripe strawberries, creamy dulce de leche, and rich Mexican chocolate - to create one stunning dessert. Don't hesitate to get creative, the spicy chocolate sauce is scrumptious slathered over any combination of ice cream and berries. Learn the technique and read more.

Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce
From Bon Appétit

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Directions

Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

Serves 6.

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What's Your Favorite Ice Cream Sundae Sauce?

YumSugar — Fri, 14 Sep 2007 01:03:13 -0700

Image Source

Would You Rather Have An Ice Cream Sundae Or An Ice Cream Sandwich?

partysugar — Sun, 08 Jul 2007 01:38:30 -0700

Come Party With Me: 4th Of July - Menu II

partysugar — Wed, 27 Jun 2007 06:39:38 -0700

Yesterday I wrote about the appetizers and several of the side dishes for a 4th of July Barbeque. Today it's time to move onto the classic main course portion of the same menu. Serve guests finger licking good barbequed ribs and grilled corn on the cob with herb butter to pair with a caprese salad and thick cut grilled french fries. Finish the meal with a stunning, cool red white and blue dessert in the form of make ahead ice cream sundaes. Scoop the ice cream in sundae dishes before the barbeque and allow guests to finish them off with their own toppings. To take a look at these perfect 4th of July recipes, read more

Barbecued Ribs
From Ina Garten

1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)

Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned.
Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute.
Add the zest and ginger and cook for an additional minute.
Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
Serve with extra barbecue sauce on the side.

Serves 6-7.

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Grilled Corn on the Cob
From Kraft Foods

4 ears of corn
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley

Preheat grill to medium-high heat.
Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap corn individually in foil.
Grill 15 to 20 min. or until corn is tender, turning occasionally.
Remove from grill; unwrap corn.
Mix butter, Parmesan cheese and parsley; spread onto corn.

Serves 4.

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Red, White, & Blueberry Ice Cream Sundaes
From Bon Appetit magazine

1 cup plus two 1/2-pint baskets blueberries
2 teaspoons fresh lemon juice
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled whipping cream
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint strawberry ice cream
1/2 cup pecans, toasted, chopped

Combine 1 cup blueberries and lemon juice in medium bowl; mash well.
Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes.
Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer.
Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up).
Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks.
Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes.
Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

Serves 6.

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