The sundae is an ice cream dessert. The
classic hot fudge sundae is often a creation of vanilla ice cream,
hot chocolate sauce (hence the "hot fudge"), whipped cream,
nuts, and a single bright-red maraschino cherry on top. A hot fudge
sundae can be made with any flavor of ice cream; though, as a
chocolate sauce is generally favored, non-chocolate ice cream flavors
According to the Oxford English
Dictionary, the origin of the term sundae is obscure. Various
American localities have claimed to be the birthplace of the ice
cream sundae. These claimants include Ithaca, New York; Two Rivers,
Wisconsin; Plainfield, Illinois; Evanston, Illinois; New York City;
New Orleans, Louisiana; Cleveland, Ohio; and Buffalo, New York. In
recent years, officials in Two Rivers and Ithaca have used the
controversy to gain publicity for their cities.
Of the many stories about the invention
of the sundae, one frequent theme is the sinfulness of the ice cream
soda and the need to produce a substitute for the popular treat for
consumption on Sunday. In Peter Bird's book The First Food
Empire, it is stated as fact that the name 'sundae' for ice cream
with toppings was adopted from Illinois state's early prohibition of
ice cream consumption on Sundays, but ice cream with a topping that
obscured the main product was not deemed to be ice cream.
Pasadena, CA, may be best known for the
Rose Bowl, but the Fair Oaks Pharmacy has been around much longer.
Back in 1915, Fair Oaks Pharmacy used to be just a pharmacy with a
gift shop. Today, it is home to an old-fashioned soda fountain. In
addition to its ice cream sodas, Fair Oaks Pharmacy is famous for its
simple classic ice cream sundaes, lime rickeys, egg creams, ice cream
sodas, All-American banana splits and milkshakes. So, if you'd like a
taste of yesteryear, head to Fair Oaks Pharmacy. The Travel Channel included the Fair Oaks Pharmacy as one of the shops in its special on Ice Cream Paradises.
In one case, the original recipe had to
be adjusted. The egg cream had to be adjusted because it was made
with real eggs but since you are no longer able to serve raw eggs
this had to be cut out. Now it's just milk, soda water and
There is a vintage soda fountain and a
nostalgic look. In the 1940s, 75% of all pharmacies in the country
had a soda fountain but, sadly, today these drugstore delights are
These adorable owl key caps slip easily
on top of your car or house key and make any homecoming so much
cuter! The Little Hootligan key caps have mischievous grins while
others are pretending to be asleep, but they're all super cute.
Locked Owl Key Cap ($5.99 at ModCloth)
Little Hootligan Key Caps ($9.99 at
Emerald Owl Key Cap ($5.99 at ModCloth)
Il Laboratorio del Gelato's honey
lavender gelato costs more than a frozen treat usually does ($60 for
4 pints), but the rich handmade gelato is made with buckwheat honey
and organic lavender. You can even have it shipped overnight! Il
Laboratorio del Gelato opened in August 2002 in Manhattan, New York
by Jon F. Snyder and is dedicated to producing the finest ice cream
Their gelato comes in 75 flavors
including, but not limited to, the following: vanilla, vanilla
saffron, milk chocolate, dark chocolate, chocolate kahlua, chocolate
chocolate chip, chocolate cinnamon, thai chili chocolate, toasted
sesame, ginger, green tea, red bean, wasabi, maple walnut, chestnut
honey, nutmeg, rose petal, tarragon with pink pepper, peppermint
stick, green fig, raspberry, blackberry, lemon, orange, peach, mango,
apple calvados, pear, cheddar cheese, sour cream, buttermilk, olive
oil, dulche de leche and avocado. The sorbet comes in such delicious
flavors as lemon verbena, lime basil, tangerine, blood orange, green
apple, cactus pear, papaya, passion fruit, kiwi, coconut, watermelon,
black or red plum, strawberry, red cherry, black currant (cassis),
black grape, champagne and dark chocolate. For a complete list of
flavors, see the Il Laboratorio del Gelato's website.
Il Laboratorio del Gelato makes their
frozen desserts by hand in small batches to ensure the highest
quality. They source the world for flavors of purity and excellence
and when possible they source locally and organically.
As the name suggests, they call
themselves a custom lab where chefs and caterers are encouraged and
welcomed to help develop unique flavors for their individual menus.
For more information and an interesting
article on the history of Il Laboratorio del Gelato and Jon Snyder, I
refer you to the New York Times article by Alex Witchel entitled,
"For This Guy, Gelato Is The Answer."
Source: Food Network
Turn your watermelon into a cocktail
keg. Cut the lid from the top and scoop out the fruit. Drill a
small hole near the bottom and then use a knife to widen the hole
until it's slightly smaller than a keg shank. Attach the shank, then
fill the melon with a delicious and refreshing watermelon sour. To
find a keg shank, look for the kit at kegworks.com ($30).
It takes about 10 minutes to make the
watermelon sours. Puree 4 cups watermelon chunks; strain. Stir in 4
ounces Alize Red Passion or other fruit-flavored liqueur, 8 ounces
gin and 2 cups sour mix; chill. Add sparkling rose before serving.
Garnish with lime. Makes 10 to 12 drinks.
Source: Food Network