Tonight I discovered an adorable new ice cream parlor in Sacramento, La Bombe Ice Cream & More, and it reminded me of this incredibly simple but impressive
dessert I used to make all the time! Sacramentans, I highly recommend you check
this place out. They use Gunther’s ice cream (which is fabulous), have
incredible flavor combinations, and the staff is delightful. Here are two of
their finest combos…
less time and effort. Here are the basics…
it with plastic wrap, which makes it really easy to get it out of the bowl, but it
will create little lines in it. If you’re covering it with ganache or whipped cream later that won’t matter. If the ice cream will be seen brush
the bowl with vegetable oil and freeze it for a while before filling.
it around your bowl. Cover the inside completely with your first flavor, then fill the middle with as many layers of different flavors and toppings as you
like. Freeze it between layers for about 20 minutes.
tasty options. Just press the toppings into the last layer of ice cream while it’s
still soft or add chocolate fudge and sprinkle on top of that.
look amazing when it pops out of the bowl you can still dress it up. Graham
cracker crumbs, finely chopped nuts or ganache will erase all imperfections,
and no one’s ever complained about whipped cream with a cherry on top!
Last Fall I discovered Hardy Kiwis at the West Seattle Farmer’s Market. At first glance, they looked like olives so I was a little skeptical. When you bite into them (no need to scoop, just pop ’em in) they are just as sweet and juicy as a kiwi. The only bummer was I never saw my Hardy Kiwi man again.
2 weeks ago I lucked out and the Hardy Kiwis were back! They seem to only be around once a year in October, so if you see this stand, pick a batch up. I brought some to work and when my co-workers cut them open, the reaction was “awww”.
I’m striking out on other ways to try Hardy Kiwis, so the best options for my readers are to wait for the West Seattle Farmer’s Market in October of 2013, or to purchase a plant. They sell the plants here:
I just shot a role on a TV show in the Bay area and got the chance to hang at my mom’s house in the Greenhaven neighborhood of Sacramento. I have memories of eating the petals off the fruits in the Spring before they grow. Luckily for me, mom’s fruit tree was in full bloom. Feijoa has a similar flavor to guava, but it’s texture is grittier and it’s more fragrant. To eat it, cut the fruit in half and scoop out the pulp, the same way as a kiwi. It grows rapidly in New Zealand but also grows in California, and regions in Texas to Florida. If I could bottle it and create a perfume I would. I’ve never seen it sold in grocery stores, but I found them sold here:
Luckily, mom is shipping some up to me so I can have a taste of New Zealand in the PNW.
I’m hosting a bridal shower pretty soon so the menu planning
begins… with cocktails! We’re doing brunch, which of course calls for champagne, but I refuse to serve mimosas when there are so many more exciting options. Below are my favorite finds so far, please comment and add to the list!
gin, lemon juice, simple syrup, champagne (garnish with a
This is my favorite cocktail of the moment. It’s admittedly
strong for brunch, probably more appropriate to sip over oysters later in the
day, but we’re celebrating!
St. Germaine, grapefruit bitters, champagne (garnish with a
This one is named after a friend who invented it at The
Shady Lady in Sacramento. It’s highly addictive.
Crème de Cassis, champagne (garnish with a citrus peel)
lavender simple syrup, champagne (garnish with a lavender
ginger simple syrup, champagne (garnish with a lemon peel)
cranberry, Cointreau, champagne (garnish with an orange
pear brandy, champagne (garnish with a thin pear slice)
Rosemary Lemon Sparkler
rosemary simple syrup, lemon juice, champagne (garnish with
a rosemary sprig)
Classic Champagne Cocktail
sugar cube soaked in bitters, champagne (garnish with a lemon
When I throw parties I love to offer a fully stocked bar complete with handwritten cocktail menu cards to inspire guests to be creative with their beverage selection. Flavored simple syrups are the most inexpensive way to create an impressive bar, especially when you put them in antique thrift store bottles with handwritten labels. They’re incredibly easy to make too! It’s just equal parts sugar dissolved in boiling
water and left to cool, with any flavoring you like. If you have a lot left
over it’s great with iced tea and sparkling water, or if you’re a baker it
works miracles on layer cakes! In bakeries it’s standard procedure to brush the
cakes with simple syrup to keep them moist. It’s the best kept secret that you
won’t find in recipes and when you use the flavored syrups your cakes will
taste even better!
Drewski’s Hot Rod Kitchen – Grilled Cheese, Tots, Fries
@drewskishotrod for locations
about, and loves. A friend has been raving about it so I drove a little out of
the way to seek them out. When I arrived they had been open for about an hour
and the line was still growing. Their deep fried mac-n-cheese balls with smoked
bacon and black truffle were sold out. (My waistline thanks all those before
up was the “Prius.”
flower honey, smokehouse almonds, double crème brie cheese grilled on 9 grain
“Hemi.” I figured there must be a reason it’s first on the menu and the cover
photo on their Facebook page.
grilled onions, cheddar cheese, grilled on sliced French (I ordered it on
sweet. I’ll admit I rolled my eyes a little at the mac-n-cheese addition, assumed
I’d pick it out, but I loved it. My inner child jumped for joy.
line discourage you.
belly with delicious Indian fusion cuisine and send you on your way with a
little good Karma. I’m a fan of both. The food part is a no-brainer and I was
very excited to try it because I rarely eat Indian food, mainly because I have
yet to find a great Indian restaurant in Sacramento. (Suggestions please!) The
bit about the Karma though, that’s a head scratcher at first. I learned the
reason for the truck’s name when I went to drop a tip in the jar. After a thank
you I was told they donate all of their tips to different children’s charities,
currently St. Jude Children’s Research Hospital. I was thrilled with my lunch choice
even before my order was up!
in a mild curry sauce with tomato chutney
sauce with potatoes, peas and carrots with tomato chutney
chutney and creamy mint garlic sauce
leap from your standard lunch fare. The Masala chicken was my favorite of the
three. The true standout of the meal though was this fascinating dessert…
with coconut caramel sauce, vanilla ice cream, toasted coconut flakes and
topped with nutmeg and cardamom
no idea what an Indian style doughnut was and lately I have a fascination with
any dish that includes rose water.
water. It tasted like perfume to me. I tried it in a couple amazing desserts
though and now, I love it! It still tastes like perfume, but in a good way?)
yourself, I bet you’ll find it’s the best ice cream sundae you’ve ever had.
along with their “Macaron Madness” event, as an excuse to go back. I see that
happening quite often with this new hobby of mine… At some point I’ll have to
start writing about vegan spots and low calorie desserts but for now, chocolate
that’s so good it transcends guilt.
that this little brown box should make an appearance every Valentine’s Day,
birthday, anniversary, and sometimes “just because”… So, I’ve tried nearly
every one. The new flavor I discovered this time that I absolutely fell for is
their “Caramelized Milk and Coffee.” This one is dangerously delicious,
especially for the espresso-obsessed like myself. A close second at the moment
is the “Grapefruit & Fennel Pollen Caramel,” and if you’re a purist you must try the “Palet D’Or,” bittersweet chocolate ganache enrobed in bittersweet chocolate. These truffles are among the best, not just the best in Sacramento.
|On to the cakes…|
the slice at the store. Yes, it tastes every bit as delicious as it sounds.
Maybe a little more.
adorable, come in playful enticing flavors, and when done right, they’re a melt-in-your-mouth
bit of whimsy and delight. And Ginger Elizabeth’s are amazing. I’ve yet to try
a flavor that didn’t put a smile on my face. Here are some stand outs to
get you salivating…
cookie-sized versions with flavors like “Peanut Butter & Jelly” and pairs
them with their homemade ice cream for stunning ice cream sandwiches with
flavors like “Dolce de Leche Lime & Graham Cracker.” I haven’t tried these yet because something like this always stares me down when I walk in, distracting
Pistachio Mousseline layered with Ceylon Cinnamon Chocolate
and a Crunchy Pistachio Praline in a Chocolate Macaron
stops you down at the first bite and shuts you up. Shockingly good. And that’s even
more impressive knowing that no one would ever bite into it with low
expectations, it’s beautiful!
hints now to all of your loved ones!
Tiffany’s review of the Pour House made me curious, and I’m a sucker for new places to drink beer, so we headed there on a lazy Sunday. Walking into the bar, I was immediately drawn to their beer. They have a decent amount of taps, but the kicker to this joint is the individual tables that allow you to pour your own draught (from their selected features), and pay by the ounce (32 cents, to be exact). This can be dangerous if you’re on a date, but I do think it’s absolutely ideal for groups of six who want to relax in a circular booth, and take in the atmosphere…and because I am a gin woman through and through, I would steer clear of the $2 Jameson shots you can dispense at each table as well, but to each his own. Speaking of gin, they do carry Oxley, one of my personal favorites, so I give them a nod for their discerning taste.
So I was having a beer day…And while I perused the IPA selection, and was tempted by the Sculpin on draught (I know Ballast Point beer lovers are screaming Yay!), I wanted to take my time with their list. I also noticed that they had a relatively vast selection of 22’s on display including Knee Deep Brewing’s Hoptologist and Simtra, which seems to be all the rage right now.
While we started at the bar, I realized that a view from the booth is the way to go when you’re here, so we settled in. It was a pretty hot day, and a hot day calls for a sour beer.
For lovers of all beers Belgium, Duchesse de Bourgogne is the way to go at Pour House. For just $8, you can get a 750ml, and it is an ideal example of a Flanders Red Ale. For those of you that have never had a Flanders Red, it’s not for everyone. But for those of you that are adventurous, hunt one down.
It pours a dark ruby tinged brown. But it’s not like a dark beer at all. Every time I drink it, it reminds me of the bite you get from balsamic, and the nuances you find in a young Italian Sangiovese…but as it warms up in the glass, it becomes tamed, and the hints of cherry and caramel become more apparent. Yum.
As mentioned before, I’m on a mission to try out every Sac Food Truck! I’m quite enjoying this decision so far and have two more to report on…
Sandwiches & Burgers
that are stuffed with fries. It’s not exactly something I’d normally seek out but I’m very pleased that I went for it.
Vietnamese Carmel Sauce
I was rather surprised I liked this as much as I did. I was on the fence about the fries and the bun is pretty large for my taste. (I’m a thin-crust-over-deep-dish kind of girl when it comes to carbohydrate ratios in meals.) I ended up tossing a pretty hefty amount of the bread but other than that, I loved it! The pork was perfect and the fries added to it without being overwhelming. (The stack is much smaller than the picture on the truck.) The papaya and carrot slaw was the best part though, with the fresh jalapenos on top. My mouth was on fire and my un-glossed lips were bright red from all the burning by the end… but still, it was worth it.
our orders below are quite varied and the one thing we didn’t end up ordering
was the Meatball Sandwich with Jack Cheese & Marinara. A very strange mix…
who could complain about that? The waffle was too dense for my taste and I thought it might be crispy, but no. The fried chicken was good enough to make up for it though.
My new goal is to eat my way through the Sac Food Truck
scene. I’m rather surprised it took this long for me to try them out actually. I’ll post my favorites here. So far, we’re two for two…
Sliders, Fries, Tots
Sprouts, Crispy Scallions, Sriracha Aioli
Salads, Soup (The Healthy Truck)
It’s pretty hard not to choose fish tacos when they’re on the menu, but that might be because I’m from California. The tacos did not disappoint though, fresh and a tad spicy with the chipotle aioli. A perfect summer lunch. The sweet potato chips were a bit of a strange accompaniment, but it worked! I also tried their heirloom tomato soup, which was light and refreshing. If they sold it by the gallon I’d probably wipe them out.
First Stop: Pour House (Q & 19th)
adventurously and couldn’t really decide how we felt about them. It was the
cocktail equivalent of “I love you but I’m not in love with you.”
Syrup, Squeezed Lemon, Angostura Bitters
didn’t look at me funny when I asked for it with “less lemon, more fig.”
Apple Liqueur, Squeezed Lemon, Simple Syrup, Topped w/Wheat Beer
“Sammich” – Smoked Ham, Roasted Pork, Swiss, Fermented Pickles, and I ordered
it with the optional pineapple, which I recommend! A delicious version of one
of my favorite sandwiches on the planet.