Over the 4th of July weekend I had a piece of apple pie that I won’t soon forget. The crust was flakey and delicious; the fruit filling was tart and mouthwatering. I asked the baker of the pie if she would write down her recipe. Here it is:
Mexican Chocolate Gelato
There’s a small, quaint ice cream shop at Farragut Street in Munhall. It’s not new by any stretch of the imagination. The small building that houses the precious soft-serve ice cream machines has been around for years. In fact, I can remember going when I was a kid, and that was, well- a while ago. If you ask Munhallers where to get soft-serve they will all tell you the same thing: Dells.
When of the best parts about summer is ice cream- cold, frozen cream with sugar… yum. When I was a kid, my father would take me to Baskin Robbins. “Don’t tell your Mom we had ice cream before dinner, she’ll get mad,” he would say. We would always order the same thing- two scoops of chocolate fudge ice cream on a sugar cone; extra napkins to wipe away the evidence, please. In the two miles that it took to get home, we would finish our cones. My father would look in the rear-view mirror to make sure he didn’t have any signs of chocolate on his face; then he would make sure I was clean as well. My mom never suspected, but I imagine she was curious when my dad and I only had a few bites of dinner.
Rhubarb is a fickle vegetable; it looks like celery, but has a sweeter taste and light texture. People don’t know whether to cook savory dishes with it, or make pies or tarts. Either way, it’s a food worth exploring. Rhubarb has been cultivated for thousands of years, and was originally used by the Chinese to cure common ailments. Back to point: I had the opportunity to experience a phenomenal dessert the other evening at a dinner party… it was a Strawberry-Rhubarb Crisp with Cardamon and Nutmeg Topping. Freshly out of the oven it melted in my mouth, and was the perfect ending to a great meal.
If you find yourself in Irwin, PA, and are in the mood for some ice cream, be sure to stop by the Kerber Dairy Farm. Besides producing a wide variety of quality dairy products, the Kerbers also make premium ice cream. So, what does “premium ice cream” mean ? Well, simply, it means having a high butter fat content. The more butterfat in an ice cream has, the better it is. Higher levels of fat mean a smoother, fluffier texture and a pleasant, soft aftertaste. Besides being rich, Kerber ice cream is also dense; free of excess air. Combine these two qualities in an ice cream, and the result is a close-to-perfect product.
’ve been an ice cream fan for some time now. Heavy cream, sugar, and chocolate…what’s not to like? Not all ice creams are created equal. Some have little flavor, and bad texture. Some use chemical fillers, and have gooey chunks of candy in them. In my opinion, here are a few things that make quality ice cream. First of all, the percentage of butterfat superiority- the higher the butterfat content, the better the flavor. Secondly, the density of the ice cream also determines quality. The less air in the product, the better ice cream you’re going to have. This being said, I’ve been in search for the perfect scoop of ice cream for a while now.