Andrea’s recently back from upstate New York where she tasted regional favorites Tomato Pie and Half Moon Cookies, along with delicious and easy Biscoff Ice Cream Sandwiches. Stefin’s intrigued by these new regional food favorites and looking forward to trying some.
On to a review of the DIY Dole Whip ice cream. Both our hosts’ blenders struggled to get this dish blended enough to make a smooth and creamy ice cream. Next time, they’ll be taking their frozen bananas and pineapple out of the freezer 10-15 minutes before blending. Stefin’s family enjoyed the frozen treat, while Andrea and her family were ultimately disappointed in the flavor. Andrea wonders if this is a PixiFood, a term coined by writer Joe Posnaski to refer to “Any food substance that is highly pleasant to the taste as a child and tastes shockingly unpleasant once you become an adult.” Stefin’s PixiFood is Pop Tarts, while Andrea’s is Chef Boyardee Mini Ravioli.
Listeners, do you have any PixiFoods that come to mind?
Next week’s bake along is Rocky Road Ice Cream from Cuisinart. The hosts are starting with the Simple Chocolate Ice Cream recipe; Andrea will be making hers vegan and dairy free by substituting coconut milk for the whole milk, and coconut cream for the heavy cream. The traditional Rocky Road recipe contains nuts and marshmallows. Andrea is planning on using pistachios, while Stefin is thinking of using almonds. For some history on Rocky Road, check out this article.
Finally, our hosts discuss several ways to use fresh fruit fast, and what to do when fruit is past its prime. Andrea is creating compound butter and flavored cream cheeses, along with a new discovery from Waitrose – Strawberries in Sweet Lemon, Cardamom and Black Pepper Syrup. Stefin enjoys stuffing her cupcakes with a hidden mini fruit bomb, along with placing fruits in her quick breads, smoothies, and face masks! And don’t forget our hosts favorite Roasted Strawberry Buttermilk Ice Cream from Episode 30.
Stay tuned next week to hear Stefin interview Helen Goh, pastry chef from Ottolenghi and co-author of Sweet. So exciting!
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