Your house is now the main place for staycation. There's probably a pool set up along with a badminton ser or shuffleboard court. Add to the fun by creating your own ice cream parlor. There's so many good frozen products out there , the kids can have a field day.
Ice cream parlors were known for their elaborate sundaes and sodas. Make sure you have a variety of different fixings to begin. Start with the ice cream. There's always chocolate or vanilla but coffee works as does strawberry and chocolate chip mint. If you're worried about having two much dairy , then go for soy, almond or cashew milk ice creams. Oat milk ice cream is big right now and with good reason. Planet Oat's oat milk one tastes just like the dairy kind, creamy and rich. They not only have the usual chocolate and vanilla but also blueberry oat crumble,cookies and cream , chocolate peanut butter swirl and coffee fudge swirl. These work in any sundae or soda. As for the toppings, there are homemade and store bought. Hot fudge sauce is easy to make. Start with cocoa powder and cook with sugar , heavy cream and butter over a stove top. You can serve it freshly made or store it in a glass container. It can be reheated in the microwave or stove top for a second use. Caramel is another great topping, especially over vanilla ice cream. Smuckers has a sea salt caramel that's phenomenal. Of course there's whipped cream but now you can get non dairy coconut or almond nut milk Reddi-Whip, Toss a handful of nuts, M&M's or sprinkles for extra fun.Sliced fruit also is a nice topping too.
Ice cream sodas are cool, refreshing treats. Many just plop a scoop or two into a glass filled with Coke or Pepsi. This is good but a real ice cream soda does have a bit more flair. Start with a root bear float. Put two scoops in a mug of well chilled root beer. It's the perfect marriage of flavors topped off with a good head of froth. As far as a true ice cream soda, start off with a seltzer. You can used a flavored one like cherry or raspberry for added taste. As for the ice cream, try a chocolate or vanilla one. Add one or two tablespoons of chocolate syrup like U-Bet or Hershey's. Top with a fancy swirl of whipped cream. Add multi- colored sprinkles for extra fun. If you're not into ice cream then try an egg cream. This is the perfect summer treat. This deli special is just a mouthwatering mix of cold milk, chocolate syrup, namely U-Bet and seltzer. It's then just vigorous beating with a fork until a foam forms on top.Sip and enjoy.For coffee lovers there is the coffee float. It's just taking cold coffee, whether caffeinated or decaf, adding ice cream - try chocolate for a mocchacino vibe to it. Top with a generous squiggle of whipped cream. You can add a drizzle of chocolate or caramel too.
An at-home ice parlor is just one of the great aspects for a stay at home summer. Go wild with sundaes and sodas. Enjoy them as you catch sun and fun in your back yard.
Showing posts with label root beer. Show all posts
Showing posts with label root beer. Show all posts
Tuesday, June 9, 2020
Saturday, May 21, 2016
Infusing Flavor And Fun
Infusing different flavors into beverages and meals a great way to add excitement to ordinary stuff we eat. It's easy to do , thanks to a new cookbook that can guide any home chef through the process. The best part is that infusing brings out the creative side any any cook.
Erin Coopey wrote this fun and fascinating book, Infusing Flavors (Cold Spring Press) This is a good book for gardeners looking for different ways to use their herbs as well as home bartenders seeking to expand their repertoires.It's also fun for home chefs as well because many dishes do have some kind of infusion.There is a brief description of what infusions are as well as a pictorial on the tools needed. Infusions are easy to do with the right equipment such as cheesecloth for bundling herbs along with crocks, Mason jars and funnels.Ms. Coopey divides the book into chapters that show different types of infusions. There's one on the old fashioned tincture , tissanes. that are making a big comeback as well as one on broths. I love the chapter on shrubs, and switchels , drinks from the Colonial era and how they're updated for our modern palates.Another neat aspect is that there are recipes that go with the infusions. The book is also studded with tips and definitions such as the explanations of different sweeteners, from sugar to maple syrup.along with a definition of herbes aux Provence. There's also a detailed list of herbs from catnip to sage and their benefits to the body.
The book is divided into sections .Home chefs will definitely appreciate the chapter dedicated to infusing oils.. There is a pizza drizzle one, flush with Italian herbs such as oregano and marjoram. along with garlic.It can be used to add extra oomph to a homemade pie or as a dipping sauce for crusty Italian bread.Rosemary infused oil is perfect for summer salads or just to bring out the flavor of home grown tomatoes Infused vinegar is also represented . Home chefs can have fun creating such infusions as blueberry infused gastrique and cherry infused balsamic vinegar. Both can be used for main dishes or in dressings..There are also recipes for infused broths which make for interesting and tasty soups. Water enthusiasts will appreciate the recipes for agua fresca, the refreshing drink from Latin and South America, made with just plain H2O and infused with , hibiscus flowers along with watermelon and honey. There are even recipes for homemade root beer, ginger beer, and grapefruit soda. Home bartenders will appreciate the recipes for that bar must have bitters.These have new spins such as cranberry bitters and cacao biters with cinnamon and spice. Home bakers will love creating their own vanilla and almond extracts too.
Infusing Flavors is the perfect gift for those infusion happy home chefs. There are some great recipes and tips on how to infuse even the simplest foods and drink with more flavor. It's a fun way to liven up summer dishes and drinks!
Erin Coopey wrote this fun and fascinating book, Infusing Flavors (Cold Spring Press) This is a good book for gardeners looking for different ways to use their herbs as well as home bartenders seeking to expand their repertoires.It's also fun for home chefs as well because many dishes do have some kind of infusion.There is a brief description of what infusions are as well as a pictorial on the tools needed. Infusions are easy to do with the right equipment such as cheesecloth for bundling herbs along with crocks, Mason jars and funnels.Ms. Coopey divides the book into chapters that show different types of infusions. There's one on the old fashioned tincture , tissanes. that are making a big comeback as well as one on broths. I love the chapter on shrubs, and switchels , drinks from the Colonial era and how they're updated for our modern palates.Another neat aspect is that there are recipes that go with the infusions. The book is also studded with tips and definitions such as the explanations of different sweeteners, from sugar to maple syrup.along with a definition of herbes aux Provence. There's also a detailed list of herbs from catnip to sage and their benefits to the body.
The book is divided into sections .Home chefs will definitely appreciate the chapter dedicated to infusing oils.. There is a pizza drizzle one, flush with Italian herbs such as oregano and marjoram. along with garlic.It can be used to add extra oomph to a homemade pie or as a dipping sauce for crusty Italian bread.Rosemary infused oil is perfect for summer salads or just to bring out the flavor of home grown tomatoes Infused vinegar is also represented . Home chefs can have fun creating such infusions as blueberry infused gastrique and cherry infused balsamic vinegar. Both can be used for main dishes or in dressings..There are also recipes for infused broths which make for interesting and tasty soups. Water enthusiasts will appreciate the recipes for agua fresca, the refreshing drink from Latin and South America, made with just plain H2O and infused with , hibiscus flowers along with watermelon and honey. There are even recipes for homemade root beer, ginger beer, and grapefruit soda. Home bartenders will appreciate the recipes for that bar must have bitters.These have new spins such as cranberry bitters and cacao biters with cinnamon and spice. Home bakers will love creating their own vanilla and almond extracts too.
Infusing Flavors is the perfect gift for those infusion happy home chefs. There are some great recipes and tips on how to infuse even the simplest foods and drink with more flavor. It's a fun way to liven up summer dishes and drinks!
Monday, August 9, 2010
Fun Summer beers
Nothing beats root or birch beer during a hot summer's days they are the best thirst quenchers, mellow and robust with a strong taste that goes with almost any food. They;re good with burgers , dogs or even with a scoop of vanilla ice cream .
Root beer came about during the Victorian Era. One American pharmacist , Charles Hire fell in love with a tea made form roots , barks and fruits. he later patented it and it became a hot at the American Centennial Fair in Chicago. This was the precursor of root beer. it was later carbonated. Root beer , then and now, has sarsaparilla bark as well as cherry wood, wintergreen juniper and birch bark. Sarsaparilla oil was banned in it's making in the 1960's and other roots took its; place.
Another summer favorite is birch beer. This had a different, earthier flavor than root beer but it;s just as tasty. Birch beer was started in Pennsylvania probably in t he late 1700's or early 1800's. It's made primarily with the bark of the black birch tree, hence, its' smoky deep flavor. Unlike root beer, though it comes in a variety of different colors, from a deep ruby to a brown to a purple. it also comes in a clear and this type is known as a white birch beer. Add vanilla ice cream and you have the original red bull, . Add chocolate and you have a Black Cow.
Nothing beats either beer on a hot August day. Enjoy a tall glass with a good foamy head under a shade tree. it;s the perfect way to beat the summer time heat!
Root beer came about during the Victorian Era. One American pharmacist , Charles Hire fell in love with a tea made form roots , barks and fruits. he later patented it and it became a hot at the American Centennial Fair in Chicago. This was the precursor of root beer. it was later carbonated. Root beer , then and now, has sarsaparilla bark as well as cherry wood, wintergreen juniper and birch bark. Sarsaparilla oil was banned in it's making in the 1960's and other roots took its; place.
Another summer favorite is birch beer. This had a different, earthier flavor than root beer but it;s just as tasty. Birch beer was started in Pennsylvania probably in t he late 1700's or early 1800's. It's made primarily with the bark of the black birch tree, hence, its' smoky deep flavor. Unlike root beer, though it comes in a variety of different colors, from a deep ruby to a brown to a purple. it also comes in a clear and this type is known as a white birch beer. Add vanilla ice cream and you have the original red bull, . Add chocolate and you have a Black Cow.
Nothing beats either beer on a hot August day. Enjoy a tall glass with a good foamy head under a shade tree. it;s the perfect way to beat the summer time heat!
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