The Suppressed Potential of Cookie Dough Ice Cream

Wake up, ice cream flavorologists, you are failing me!  There is a world of potential just a lick beyond vanilla bases.  How torturous it is in a world where innovations like balsamic strawberry and maple bacon tease, while classic greats drip hopelessly through my sweetest dreams.  Until Cookie Dough Ice Cream design is an art of equal opportunity, I will resort to a DIY approach.  I keep a pack of pre-made dough in the freezer and chop a hunk into my base of choice: chocolate peanut butter, coffee, pistachio, and cookies-n-cream are a few that work very well.

A note of coffee appreciation…

In spite of my focus on beer research earlier this year in Hong Kong, I must say the coffee there left a lasting impression.  Their ‘cup-a-joe’ is a fashionable coffee-tea hybrid, the Yuen Yeung-- a quirky blend of tea, coffee, and sweetened condensed milk.  After days of coping with western-style coffee withdrawal, the local university students directed us to one of their favorite trendy European style cafes.   Designed to resemble a quaint, colonial schoolhouse, After School is tucked away upstairs among the many hip boutiques in the vertical shopping neighborhood of Causeway Bay.  The cappuccino was done well, and, to my pleasant surprise, the café had a decent beer menu relative to Hong Kong’s typical limited offerings.  Maybe next time I will forego a coffee drink for a Boddington, Hoegaarden, Asahi, Sapporo, Hitachino, or a Guinness.

_Beer Floats and Football

I began my celebration of the 2011 NFL championship games today by floating a scoop of Turkey Hill Bavarian Espresso Light Ice Cream in a pint glass half-filled with Trader Joe's 2010 Vintage Ale, bottle conditioned Belgian Dubbel by Unibroue.  Mmmmalty spice and creamy sweet coffee froth!  NY and PA blended so well together in the glass, but, not as harmonious on the field.  I will be mature and congratulate the Steelers.... I guess.

http://www.traderjoes.com/pdf/onthecounter-vintageale.pdf

Cheers to Snow and Ice Cream...and Rum-(balls?)

A trip to the supermarket is always in order when the weather man predicts a blizzard.  Since I'm home in NJ with my mother for Christmas, this excursion is made in our own private vehicle with a trunk's capacity to carry heavy items home!  This makes me giddy with excitement knowing I won't break my arms walking home from Trader Joe's, all 16 blocks and 2 avenues to midtown's extremely West side.

My prized purchases are two containers of Edy's ice cream.  Yes, one would have been plenty, but they are on sale: 2 for $5!  I chose the Light Egg Nog to be simultaneously conscientious and festive....and, the Chocolate PB Cup to just be me.  I was thrilled as it was with the new additions to our (my mother's) food stock, but only when we got home did I discover the full potential...

I knew there was a good side to yesterday's late day laziness.  Giving up on the bowl of rum-ball mix, we left it in its formless glory and covered it with plastic wrap to be considered later; and we enjoyed some wine to conclude our Christmas night.

Well, now, it is later.  The rum-ball "dough" serves as the perfect Egg Nog Ice cream swirl-in.  Topped with chocolate whipped cream and a dash of cinnamon, accompanied by a hot cup of coffee = day after Christmas, snowed-in-snacking perfection!

xoxo

Thanksgiving

I am overwhelmed with thanks, most of all for the people in my life.  No need for sappiness here, so I will stay on task.  I adore THANKSGIVING (regardless of its basis on partial myth).  Mom, I love you, and I can't wait for our make-up Turkey Day on Sunday
:-D
(AND, I think this might solve our little disagreement about using the bathtub to brine the turkey, DRY BRINE!! http://www.nytimes.com/2009/11/11/dining/111trex.html)

In the meantime, we will make a fantastic day for the many families coming into the restaurant!

P.S.- there were about a gazillion appetizer, side dish, and dessert recipes I've fallen in love with over the past month or so of passing through a plethora of fabulous menus on the web, magazines filled with magnificent turkeycentric spreads, and TV specials devoted to the gobblingly glorious legend of the Pilgrim and Indian feast.  Unfortunately, my classes are dominating my time and energy now as finals deadlines are closing in.  I can't share as much with you as I like---lame, I know.  Once finals are over, I will be more active about my blogging and I am looking forward to it!

For now...Happy Turkey (or even Tofurkey) Day!!

The largest single cell is found inside the...

Have you seen one?  Have you touched one?  Have you sunny-sided one up and brunched one down with a side of turkey bacon?

Maybe I am a bit more sheltered than some, but my first encounter was at Whole Foods earlier this year.  Prior to that, the closest I came was at the Fuddruckers in NJ--but that was an Ostrich Burger.  

Rumor has it they are quite tasty, but before you go all out, take some notes:

They are approximately 3 pounds, so work up that appetite!  

And, if you are the thrifty type, you can avoid the $40 price tag by taking a trip here:

http://www.roostercogburn.com/index.php

Pondering New York City Hospitality

This week, I overheard two guests comment that the staff members of our restaurant really exude the "mid-western influence" of the company's CEO in their service style.

I'm from New Jersey, and have been exposed to NYC my whole life.  I don't know if I've had an exceptional experience, but I've always been very pleased with New Yorkers' thoughtful consideration whenever I've needed direction or even if I am seeking recommendations and insider-opinions.  I admit many people in the city are very rushed, but not necessarily inherently rude.  I don't mean to say that each region of the US doesn't have its own personalized way of making visitors feel at home and comfortable, but is it fair to call New York generally UNwelcoming?