I’m going rhubarb crazy right now. The tart ruby red stalks are everywhere. I have been making rhubarb crisp, rhubarb muffins, rhubarb jam, and I am about to try my hand at a recipe for tomato rhubarb ketchup (who knew you could add rhubarb to ketchup?). I have thought about growing rhubarb myself but I… [read more]
Spring is always beautiful in Maryland. I am taking every moment to enjoy the sun and play in my garden, watching eagerly as my vegetables begin to grow. I planted them a few weeks ago and so far so good. I even ate a small salad yesterday with greens from the garden! While waiting for… [read more]
For a long time I didn’t think I liked cherry vanilla ice cream. The cause of distaste may have been related to an unfortunate childhood run-in with the disgustingly sweet cherry-flavored variety of cherry vanilla ice cream. More recently I discovered my love for sour and tart cherries and how they can be made into a beautiful topping or sauce with just a little bit of sugar and spice.
I am extremely excited to share my recipe with you this week, for several reasons. First, I love floats. Second, I made a float using two of my favorite things – beer and chocolate. Cream milk stout poured over a scoop of chocolate stout sorbet rimmed with chocolate beer sauce. Oh yes. And third, I get to share my first Scoop Adventures Video!
Honestly, I am not much of a cocktail drinker. I prefer a pint of beer or glass of wine over a cocktail. Despite my love of all things dessert, I usually do not enjoy sweet beverages, and most of my early exposure to cocktails was just that, sweet and sugary. Since moving to New Orleans, and with the boom of the art of the cocktail, I have learned to better appreciate these liquor concoctions. My preference is gin (gin o’clock anyone?), but every once in a while I enjoy a champagne cocktail.