Posts Tagged ‘avocado’

I just read the most scrumptious article on inventive, creative, outrageous flavors of ice cream being offered around town.  Town meaning New York City of course.  I read about these exotic places and yet I don’t go, what’s wrong with that picture?  A LOT!  Instead of being inside my air-conditioned apartment typing away at this blog, I should hustle myself over to one of these dairy delightful destinations.  Maybe this weekend I can get to one and really give you a first-hand opinion on just how delicious these ice cream flavors are.  I’ve copied the article (with photos I hope) and will attempt to paste below.  You know, just because you don’t live in NYC and you love ice cream, you could suggest to your own local ice cream shop (provided they make their ice cream like they all say they do), one of these flavors and give them the article too.  Now I call that paying it forward!  ** The photos didn’t copy so I’m going to try to put them in myself which means the wrong photo might be above or below the description.  Well you get the picture.

Chocolate. Vanilla. Strawberry. Always good choices. Chocolate chai? Cherry vanilla? Black-pepper strawberry? Even better ones. (And we haven’t even gotten to the Mexican Coke yet.) Check out five local creameries that are taking flavor combos to the next level.

Rum & Coke Raisin

Rum & Coke Raisin

Photo: Davey’s Ice Cream
This is one of those “Where has this been all my life?” moments. Davey’s Ice Cream in the East Village whips drunken rum raisins into sweet cream that has been infused with–wait for it–Mexican Coke. It’s an occasional special, but even the shop’s simple strawberry variety gets a kick of black pepper. It’s just how they do.

Davey’s Ice Cream, 137 First Ave. (at St. Marks Pl.)

Makers Mark Manhattan

Makers Mark Manhattan

Photo: Coolhaus
More of a whiskey girl? The traveling Coolhaus truck spikes its ice cream with Maker’s Mark and folds in sour cherries. Order it in a cup or in a sandwich of equally inventive cookies (hi, potato chip and butterscotch) and call it a day.

Follow @CoolhausNY on Twitter for truck locations and daily flavors

Avocado Ice Cream

Avocado Ice Cream

Photo: OddFellows Ice Cream Co.
It only makes sense that the world’s creamiest fruit is spun into the city’s healthiest cone. (OK, we have no real evidence of that, but hey, it’s got omega-3s?) Hit up OddFellows in Williamsburg or the East Village to see if the scoop of avocado is available. But really, any of the shop’s rotating flavors are worthy of this list.

OddFellows Ice Cream Co., 75 E. Fourth St. (at Second Ave.); 175 Kent Ave. (at N. Third St.), Brooklyn

Earl Grey Tea Ice Cream

Earl Grey Tea Ice Cream

Photo: Van Leeuwen Ice Cream
The beloved day starter is now a day maker at Van Leeuwen. This is our go-to shop (and truck) for sophisticated flavors like Ceylon cinnamon, currants and cream, and gianduja.

Van Leeuwen locations throughout NYC

The article and photos are from PURE WOW.


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This Tasty Tidbits Tuesday I have two delicious Spring soup recipes I want to share with you.  The recipes are simple and easy, using only fresh ingredients and you can make them fairly quickly!  Lately in my house, we’ve been discussing eating only whole foods and trying to keep processed food out our diet.  For me, it’s because I truly do believe that your body doesn’t know how to process chemicals and the calories go into fat storage  and in general I think the more chemicals we ingest the more likely we are to get cancer or heart disease.  Anyway, I’m trying to follow the simple rules of not buying anything that has more than 3-5 ingredients and nothing that contains something I or any other cook would not have in their pantry.  

Now that I’ve given my nutrition lecture and believe me, I’m not one to really speak since I love Salsa and that’s good for you BUT I  like it on Multigrain chips and who am I kidding with the word Multigrain in the label!!

Spring Onion Soup

Spring Onion Soup

Spring Onion Soup   Prep time: 10 min. Total time: 60 min  Serves 4

Spring onions look like scallions but have a larger rounder bulb.  If unavailable use yellow onions.

2 TBS extra virgin olive oil plus more for drizzling

2 lbs spring onions, trimmed and thinly sliced

2 1/2 tsp coarse salt

1 1/4 cups low sodium chicken stock

2 cups of water

8 pieces of crisp flatbread, for serving

Heat oil in a large pot over medium high heat.  Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.  Stir in salt, stock and water.  Bring to a simmer, and cook for 15 minutes.  Remove from heat, and let cool for 20 minutes.  Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.  Divide soup among 4 bowls, drizzle with olive oil, and serve with flatbread on the side. 

Recipe from Martha Stewart Living 

Spring Green Soup

Spring Green Soup

Spring Green Soup

This soup can be served straight from the blender, when it’s still frothy or well-chilled during warmer months.  Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

1 cucumber, peeled

1/2 lb. pencil-thin asparagus, tough ends trimmed**

2 cups cold water

1/4 lb. spinach, rinsed well, tough stems removed

4 scallions, cut into 2-inch lengths

1 ripe avocado, pitted and peeled

1/4 cup fresh mint leaves plus more for garnish

2 TBS lemon juice

3/4 tsp coarse salt

freshly ground pepper

4-6 sorrel leaves for garnish (optional)

Halve the cucumber lengthwise; cut one half into eighths and the other into 1/4 inch dice.  Set aside.  Cut asparagus spears into  2 inch lengths.  Purée in a blender with 1/2 cup cold water.

Add spinach, scallions, cucumber eighths, and another 1/2 cup water.  Blend until thoroughly puréed.  Add avocado, mint leaves, and lemon juice; purée until smooth, adding the remaining water a little at a time until soup is desired consistency.  Add salt, and season with pepper.  Scrape down sides of blender with a rubber spatula and blend 5 seconds more.

Divide soup among four bowls;  garnish each with diced cucumber, and a mint spring (and sorrel if using).  Serve immediately.

** If you can’t find pencil thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.

Recipe from Martha Stewart Living

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