Tag Archives: candy

Ice Cream Times in Philadelphia

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By Laura B. Weiss

Enough with the Liberty Bell. I go to Philly to eat. And as nearly everyone knows, Philly is known for its ice cream.

Philadelphia is loaded with great ice cream places, but I like the old timey ones. There’s Bassets in Reading Terminal Market. When we lived in Philly awhile back, I’d stop by there every day for a luscious, rich vanilla cone.

Philadelphia ice cream is made without eggs. But that doesn’t mean it isn’t delicious and rich. What makes ice cream taste creamy and smooth is the amount of of air pumped into it, not so much the amount of butter fat or whether it contains eggs.

 

Ice cream sundae. Photo: Franklin Fountai

If you want a faux ice cream parlor ice cream experience, try Franklin Fountain. The waiters sport facial hair, and there’s an old fashioned marble counter. Just be sure to prepare yourself for a mob scene, regardless of the season.

The night we tried to get into Franklin Fountain in the Old City section, the line snaked down the block so I can’t tell you if the ice cream is any good. We went next door to Shane Confectionery, selling handmade candies since 1910, including local favorite, Wilbur Buds, overly sweet Hershey Kisses-like chocolates, crafted in Lititz, PA. The Franklin Fountain folks have bought the ornately decorated place.

Click here for the Franklin Fountain menu.

Franklin Fountain
116 Market St.
Philadelphia, PA
215-20627 1899

Shane Confectionery
110 Market St.
Philadelphia, PA
212-922 1408

 

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In Time for Your Passover Seder: Rabbi Mints Sold on Upper West Side

Rabbi Mints. A mitzvah for your mouth.

What does it take for a Rabbi and an ad man and an entrepreneur to create a new product? Ad man Richard Kirshenbaum, entrepreneur David Mitchell and Rabbi Adam Mintz (get it???) of Congregation Rayim Ahuvim in New York City launched kosher Rabbi Mints March 21 just in time for the Passover season with its heavy, pleasant-breath-defying foods.

The idea for Rabbi Mints sprang from a mitzvah.  It came about when Kirschenbaum and Mitchell were seated next to each other at a wedding at which Rabbi Mintz was officiating. When it was time for the groom to kiss the bride, Kirshenbaum joked, “Just in time for Rabbi Mints Kosher Mints.” Mitchell said, “That’s a funny joke, but a serious business idea.” Thus were Rabbi Mints born.

How do they taste?  Like Altoids. But if you want your mints kosher, then these will fit the bill.

Here’s where you can buy them on the Upper West Side:

Barney Greengrass

Fischer Bros Kosher Butcher

Carnegie Deli (midtown)

 

 

 

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Easter: Chocolate Bunnies and Marshmallow Chicks at Three Tarts

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OK, these adorable Easter candies weren’t created on the Upper West Side.  They come from Three Tarts, an outstanding bakery in Chelsea, which, after all, could be considered the Lower West Side. In this charming shop overseen by two former designers, you’ll find their individually crafted Easter marshmallow chicks or “peeps,” $18 for six pairs, not to mention marshmallow bunny heads. A box of four goes for $14.

Of course, no Easter basket would be complete without chocolate Easter bunnies—medium $14, large $20, or extra large $26, in dark or milk.

For those who don’t want to schlep downtown, some of these items are available online, while others are sold at the store.

Three Tarts
164 Ninth Ave. at 20th St.
212 462 4392

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Recipe: White Chocolate Clusters for Valentine’s Day

Your Valentine’s Day honey should appreciate these delicious candies–White Chocolate Clusters.  You won’t be able to eat just one (or two)! Cassie Berkowitz, a talented recent pastry school graduate and Chef Renee Marton’s colleague, has created them.

Photo: By Cassie Berkowitz.

Photo: By Cassie Berkowitz.

White Chocolate Clusters

Yields 4 clusters
INGREDIENTS
1 cup white chocolate
1/3 cup dried cherries or cranberries
1/3 cup pistachios

Optional:
¼ cup white chocolate, for chocolate drizzling decoration*

METHOD

1.  Line a cookie sheet with wax paper.  Set aside.

2.  Melt white chocolate in a double boiler over low heat.  Stir the chocolate occasionally to make sure it doesn’t burn.

3.  When white chocolate is fully melted, take it off the heat, and immediately add the dried fruit and nuts.  Stir until dried fruit and nuts are coated in chocolate.

4.  Portion the mixture into 4 equal servings and drop onto the parchment lined cookie sheet.  Allow the white chocolate clusters to set in the refrigerator for 5-10 minutes.

Optional red drizzle decorations:

1.  Before putting the chocolate clusters in the refrigerator to set up, melt the remaining white chocolate (1/4 cup) in a double boiler over low heat.

2.  Add 1-2 drops of the red food coloring; stir to combine.

3.  With a spoon, drizzle each cluster with about a teaspoon of the colored chocolate.

4.  Allow the white chocolate clusters to set in the refrigerator for 5-10 minutes.

Oil based food colorings, not easily found at your local supermarket, work best in this recipe.  Here’s where to buy them.

What do you think of this recipe?  Do you have any special Valentine’s Day dishes to share?

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Recipe: White Chocolate Truffles with Cashews, Coconut and Drunk Raisins

Chocolate truffles. Photo: Ayala Moriel via flickr.

Chocolate truffles. Photo: Ayala Moriel via flickr.

With Christmas and New Year’s coming up, you’re going to want to have a recipe for making a sweet treat—my vote is always for chocolate truffles—that’s rich and decadent. This one, White Chocolate Truffles with Cashews, Coconut and Drunk Raisins, from Chef Renee Marton, fits the bill:

WHITE CHOCOLATE TRUFFLES WITH CASHEWS, COCONUT AND DRUNK RAISINS
© Renee Marton

INGREDIENTS
1 pound white chocolate
1 cup heavy cream
4 oz butter, cut in 8 pieces, and kept cool
½ cup golden raisins
½ cup single malt Scotch
½ cup cashews
½ shredded unsweetened coconut
Pinch salt
2 large egg yolks
Whole nutmeg, for grating

METHOD
1. Soak raisins in Scotch at least 2 hours before using. Strain raisins; chop coarsely and save the liquid.
2. Toast the coconut and cashews lightly in a pre-heated (350 ° F.) oven for about 10 minutes.  Coarsely chop the cashews, after they have cooled.
3. Heat the cream until very warm.
4. Chop the chocolate coarsely and put in food processor. While the food processor is running, add the cream and the butter. Process until you almost have a smooth paste – there will be little “dots” of white chocolate – that is what you want.
5. Place the mixture in a mixing bowl. Mix yolks with 7 TB of  Scotch, and strain into the white chocolate ganache. Stir until well blended.
6. Add raisins, cashews and ½ of coconut, pinch of salt and pinch of freshly grated nutmeg.
7. When well combined, place mixture in a plastic bag. Cut off one corner—one inch from tip. Squeeze dollops of truffle mixture onto parchment lined cookie sheets, and refrigerate until firm. (You can also drop by spoonfuls.) The truffles should be the size of very large marbles.
8. When the balls are firm, roll them quickly between your chilled palms to shape them into balls, then roll them in the leftover coconut. powdered sugar, etc.
Keep refrigerated until ready to serve. Letting them come to room temperature for will bring out the flavor.
Yield:  30 to 35 truffles

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