Devour Dayton July August 2011

Devour Dayton Serving up the best food and drink from the Miami Valley July/August 2011

Heather’s Coffee and Café 505 South Main Street Springboro, OH 45066 www.heatherscoffeeandcafe.com

www.AConfections.com Aimee Plesa owner/operator Serving up homemade and to die for Chocolates, baked goods, candies and confections.

Find Us Online www.facebook.com/83sweets and www.etsy.com/shop/83sweets

Dayton Food Wars-Cincinnati Style Chili

By Aimee Plesa Welcome to the first ever installation of Dayton Food Wars, where each issue I pit two local food favorites against each other in a head to head food showdown. This issue features the Battle of Cincinnati style chili. Cincinnati style chili isn't merely food. In this area, it is a religion. Fights have been known to break out over which chili restaurant is better and how it should be eaten. For this matchup, Skyline Chili is going head to head and toe to toe with Gold Star Chili.

To

enjoy Cincinnati style chili, the first thing you need to do is throw away any preconceived notions you have about what chili should be. Cincinnati style chili breaks the chili rules with its unique combination of ingredients. Be prepared to savor the flavors of cinnamon, cloves and chocolate while leaving behind chili peppers and powder. Don't expect of bowl of steaming spicy stew either-in the Cincinnati area, we prefer our chili to be served over a plate of spaghetti or a hot dog. Here is an ordering guide for anyone who may need one: • • • • • • •

One Way-a bowl of chili Two Way-spaghetti topped with chili Three Way-spaghetti topped with chili and finely shredded cheddar cheese Four Way-spaghetti topped white chili, cheddar and onion or beans Five Way-spaghetti topped with chili, cheddar, onion and beans Six Way (not available in all restaurants)-spaghetti topped with chili, cheddar, onions, beans and garlic cloves Coney-hot dog topped with chili, cheddar, onions and mustard

Gold Star Chili was born in 1965 when four brothers from Jordan opened "Hamburger Heaven" in Mount Washington. After realizing their chili was outselling their burgers, they dropped most of the menu items and renamed the restaurant "Gold Star Chili". Gold Star is the official chili of the Cincinnati Bengals and currently operates approximately 95 locations in the Ohio, Indiana, Kentucky area. Their chili can also be found in Chili House restaurants in Egypt, Jordan, Palestine, Russia and Syria.

Skyline Chili was founded by Greek immigrant Nicholas Lambrinides and three of his sons.

After working for another Cincinnati style chili restaurant, Empress Chili, Lambrinides struck

out on his own and the first Skyline opened in 1949 on Glenway Avenue, atop of Price Hill.

Skyline currently operates approximately 100 restaurants in Ohio, Indiana, Kentucky and Florida. It is the official chili of the Cincinnati Reds, Columbus Blue Jackets, Kings Island and the Cincinnati Zoo. According to the Greater Cincinnati Convention & Visitors Bureau, Cincinnatians consume 2 million pounds of chili a year, making our area the Chili Capital of the United States. At one point in time, chili lovers could enjoy the flavor of our local fare at Chili Fest held at Yeatman's Cove along the Ohio River. Sadly, this event is no longer celebrated.

For this week's war, I have decided to enjoy coney dogs, hold the onion. All things being equal, the only judging criteria I used for this week was the chili itself. While not all hot dogs are created equal, Skyline and Gold Star both use dogs (buns, cheese and mustard) that are similar enough in taste to not affect the outcome of this contest. The Skyline chili has a sweeter taste and somewhat wetter consistency. Gold Star has a spicier flavor and is a bit thicker, both of which are assets in my eyes. In the battle of Cincinnati style chili, I declare Gold Star the winner. For my Skyline loving friends, fear not. My completely, totally unscientific research reveals that the majority of people prefer Skyline by 4-1 margin.

Green BEAN Delivery Delivers Organic Produce and More!

By Aimee Plesa Eating healthy in the Dayton area just got a little bit easier thanks to Green BEAN Delivery.

Green BEAN Delivery is a membership based service that provides home delivery of organic produce. The requirements for membership are simple: • • •

valid credit or debit card on file standing order of $35.00 orders must contain one produce bin

That's all that is needed to have fresh produce delivered right to your door! Deliveries can made weekly or bi-weekly depending on your needs.

All orders must include a produce bin and Green BEAN offers a variety of bins to choose from, including a $25.00 small bin • • • • • • • • • • •

1 Two Pounds Carrots,Bulk 1 Each Cauliflower 3 Each Grapefruit, Pink Florida 1 One Pound - Green Beans 5 Each Kiwi 1 Each Leeks 1 Each Lettuce, Boston Bib 1 24 oz - Potatoes, Klamath Pearl 1 8 oz. - Spinach, Baby 1 16 oz. Strawberries 4 Each Tangelos, Minneola

up to a large bin for $49.00 • • • • • • • • • • • •

7 Each Apple, Fuji 1 Two Pounds Carrots, Bulk 1 Each Cauliflower 4 Each Grapefruit, Pink Florida 1 One Pound - Green Beans 7 Each Kiwi 2 Each Leeks 1 Each Lettuce, Boston Bib 1 24 oz - Potatoes, Klamath Pearl 1 8 oz. - Spinach, Baby 2 16 oz. Strawberries 5 Each Tangelos, Minneola

In addition to produce, Green BEAN Delivery sells a wide variety of grocery items that can be added to your order. These additional groceries include cold cereals, dried fruits and nuts, coffee, snacks, cheese, meats, sauces and much more. You can add these additional items to your standing order or add them for a single delivery. Monday is the deadline for making changes to your order.

Deliveries can be made to your home or office, provided delivery drivers have access to a drop off spot. Deliveries are made between 2 and 8 PM Tuesday through Friday, depending on your delivery area. Delivery bins include insulation liners and cold packs when needed. All of these items are reusable and you may be charged $15 for every bin, $5 for every insulating liner and $2 for every ice pack that is not returned.

For more information about the Green BEAN Delivery service, please visit their website (www.greenbeandelivery.com/cincinnati) to read more. You can also follow them on Facebook (www.facebook.com/GreenBEANDelivery) and Twitter (www.twitter.com/greenbeanohio). If you like what you see, be sure to sign up and enjoy fresh produce delivered directly to you.

Gold Star Chili Goes Vegetarian

By Aimee Plesa Popular eatery Gold Star Chili has gone veggie! The popular Cincinnati based chain has recently added several new vegetarian entrees to their menu, including: • • • • • •

Veggie Chili 3 Way Veggie Chili Burrito Veggie Chili Burrito Bowl South of the Border Veggie Chili Salad Veggie Chili Rice Bowl Veggie Chili Bowl

The newly introduced vegetarian chili features a special no meat recipe that is loaded with veggies.

Those wishing to try the new veggie chili from Gold Star can visit any Dayton area location, including North Main and North Keowee in Dayton, Harshman Rd in Huber Heights, North Fairfield Road in Beavercreek, Miamisburg Centerville Road in Miami Twsp, East 2nd Street in Franklin, Dave Avenue in Lebanon, Oxford State Road in Middletown and Hamilton Lebanon Road in Monroe.

You can stay up to date with Gold Star's new menu items and special offerings by following them on Facebook (www.facebook.com/goldstarchili) or Twitter (www.twitter.com/chilitownusa).

Great American Bake Sale Fights Hunger One Cookie At A Time

By Aimee Plesa Benjamin Franklin once said, “At the working man's house hunger looks in but dares not enter”. With the state of our current economy, this statement is far from ringing true. Jobs are being lost at an alarming rate. Many that are lucky enough to still have a job are having their pay and/or hours reduced. We are all victims of the economic decline, but there is one segment of our population that is absolved from any blame yet are the most vulnerable victims: children.

It has been shown that children who suffer from hunger are more likely to have weakened immune systems, suffer from stomach aches, be admitted to the hospital and have impaired performance academically, athletically and socially. Many at-risk children receive help through federally funded programs, but as more people are forced to sign up for these programs, resources are being stretched thin. There are 500,000 more children living in poverty than this time last year and more than 30,000,000 (yes, million) Americans participating in some type of federal nutritional assistance programs. The average benefit per person? One dollar and twelve cents.

By now you may be wondering what you can do to help. There are 5 options: • • • • •

Donate directly to a local bake sale in your community.

Donate directly to Share Our Strength. www.gabs.strength.org/site/PageServer? pagename=GABS_homepage Attend a local event Host a local event.

Host a virtual event

By far, the most challenging-and rewarding-choice is to host your own event. I will warn you, it is not as easy as you think. My first event was a borderline disaster because we didn't plan ahead and the bake sale was held at a local park in the middle of August in southwest Ohio (the humidity capital of the world). Give yourself a window of 4-6 weeks to plan your event. Pick a date when the weather is fairly comfortable and consistent or find an indoor location (which is what I did last year). If you are a member of a church, ask them if they would allow you to use their facilities. More than likely other members will happily bake goodies for you and spread the word for you. You may want to talk to a local business who could benefit from the added foot traffic about holding your sale in their parking lot.

There are all kinds of fun things you can do to expand your event and get the whole neighborhood involved. Put together a raffle or silent auction, offer games and give away

inexpensive prizes, enlist the help of local businesses, hold a cookout. Each year, I seek out donations from companies from Cincinnati to Cleveland and have a lot of success with receiving items to raffle. If you go this route, be prepared to hear a lot of “No's” and possibly even some harsh words from a few business owners. Don't be discouraged and never take rejection personally. I highly recommend contacting your major and minor league sports teams.

You may get event tickets, autographed items or team photos. If you choose to contact chain restaurants, you will want to speak to the manager at the location nearest your event.

Not sure what to make? All it takes is a little research and you could have a bundle of quick, easy and delicious recipes for goodies to sell. Some places to look include: • • • •

Devour Dayton www.devourdayton.blogspot.com/ All Recipes www.allrecipes.com/ Food Network www.foodnetwork.com/ Martha Stewart www.marthastewart.com/?xsc=bng_ms-brand-home-page

You may also want to Google “bake sale recipes” and see what comes back. I guarantee you will not have a shortage of delicious recipes to choose from. You will definitely want to include the classics like chocolate chip cookies, white and chocolate cupcakes and brownies. If you have a signature cookie or cake, definitely add that to the mix! Just make sure whatever you and your volunteers make, it can brave the weather. You don't want to make something that is going to puddle if the temps soar. Even worse, you don't want something that will go bad and make the public ill.

Now that you know some basic information about putting together a bake sale, join the other participants in helping to stamp out childhood hunger in America. All of the money you raise will go towards local programs, so you will be helping your friends and neighbors. I promise you, baking cookies has never been so fun-or rewarding! This year's campaign ends October 31st. You can learn more by following Share Our Strength (www.strength.org/) on Facebook (www.facebook.com/ShareOurStrength) and Twitter (www.witter.com/sharestrength).

The Devour Dayton staff will be hosting a bake sale on Saturday, October 1st, location to be determined. If you would like to support-or join-our team, please visit our team page and sign up (http://join.strength.org/site/TR/CEM/General?team_id=106096&pg=team&fr_id=1120).

Bake Sale Recipes Strawberry Brownie Shortcake from Duncan Hines Ingredients • 1 pkg Duncan Hines® Double Fudge Decadent Brownie Mix • 1 (3.5 oz) pkg vanilla instant pudding and pie filling • 1 1/2 cups milk • 2 cups frozen non-dairy whipped topping • 1 quart fresh strawberries Directions Preheat oven to 350 ºF. Grease bottom and sides of two 9-inch round cake pans.

Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill.

To serve, place one brownie layer on plate.

Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.

For more recipes from Duncan Hines, please visit www.duncanhines.com/recipes Cream Vanilla Spice Cake From Food Network Ingredients • 1 box (18.25-ounce) spice cake mix, Betty Crocker • 1 1/2 cups low-fat vanilla yogurt • 3 eggs • 1 can (16-ounce) cream cheese frosting, Betty Crocker • 1 tablespoons garam masala, McCormick Gourmet Collection • 1 cup chopped walnuts, Diamond

Directions Preheat oven to 350 degreesF. Lightly coat an angel-food cake pan or fluted tube pan with cooking spray. Set aside In a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Spoon batter into prepared pan. Bake in preheated oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan for 15 minutes. Turn cake out onto a wire rack and cool completely. In a small bowl, stir together frosting and the garam masala.

Frost cake top with frosting. Sprinkle walnuts over frosting. For more recipes from Food Network, please visit www.foodnetwork.com/recipes-andcooking/index.html

Bake Sale Recipes Lemon Sunshine Cookie Pops from Domino Sugar Ingredients • 1 cup – butter, softened (2 sticks) • 1 cup – Domino® Granulated Sugar • 2 – eggs • 1 tablespoon – vanilla extract • 3 cups – all-purpose flour • 1/2 teaspoon – baking powder • 1/2 teaspoon – salt • 18 to 36 - craft or lollipop sticks Simple Glaze: • 1 – (1 lb.) pkg. Domino® Confectioners Sugar • 2/3 cup – water • 2 teaspoons – lemon extract • yellow food coloring Decorating Frosting: • 1/2 cup – Domino® Confectioners Sugar • Water Directions In the large bowl of an electric mixer, place butter, sugar, eggs and vanilla. Beat on low speed, just until blended. In a separate bowl, stir together flour, baking powder and salt. Add to butter mixture, stirring until well blended. Divide dough in half and refrigerate for 1 to 2 hours or until firm enough to handle. Preheat oven to 400°F. On lightly floured surface, roll each half of dough to about 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place on an ungreased cookie sheet and insert sticks lengthwise 1 inch through base of each cookie. Press so that tips of sticks are embedded in cookies. Place a small scrap of dough over stick to secure. Bake 6 to 8 minutes or until edges are firm and bottoms are very lightly browned. Allow cookies to

sit for 10 minutes before you remove to wire rack to cool completely. Makes about 3 dozen 2-inch cookies, or 1 1/2 dozen 4inch cookies. Decorate with a simple glaze.

To make glaze, combine confectioners’ sugar, water, extract and food coloring until smooth. Dip cooled cookie pop into the glaze and allow excess to drain off, using your finger to carefully remove excess icing. Garnish with candy and/or decorating frosting to create happy faces.

For decorating frosting, combine confectioners’ sugar and water to create a thick paste. Place into a zipper-style plastic bag, cutting a small hole in one corner.

Carefully squeeze out frosting onto cookie.

For more recipes from Domino Sugar, please visit www.dominosugar.com/ Recipes.aspx Raspberry Cheesecake Bars from Family Circle Ingredients • 1 box (18.25 ounces) lemon cake mix • 1/2 cup cornflake crumbs • 3 eggs • 1/2 cup (1 stick) unsalted butter, melted • 2 packages (8 ounces each) cream cheese, softened • 1/4 cup sugar • 1 teaspoon almond extract • 1 cup seedless raspberry preserves • 1/2 cup sliced almonds Directions Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

Set aside 1/2 cup of the cake mix. In a medium-size bowl, stir together the remaining cake mix, cornflake crumbs, 1 egg and 1/4 cup of the butter. Press into the bottom and partially up sides of the prepared baking

Bake Sale Recipes pan. In a medium-size bowl, beat cream cheese, sugar, almond extract and remaining two eggs; spread over crust.

Dollop cream cheese mixture with preserves and gently spread over cream cheese. Sprinkle reserved cake mix over the top and drizzle with remaining 1/4 cup butter. Bake at 350 F for 25 minutes.

Sprinkle with sliced almonds and bake an additional 25 minutes or until set. Cool completely in pan on cooling rack.

Refrigerate for at least 2 hours. Cut into 32 bars and serve slightly cool. For more recipes from Family Circle, please visit www.familycircle.com/recipes/ Almond Macaroons from Solo Ingredients • 1 can Solo Almond Paste • 1 egg white (extra large) • 1/2 cup sugar • 10 Maraschino Cherries (optional) Directions Preheat oven to 325 degrees F. Line cookie sheets with parchment paper. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and tacky; Approximately 2 minutes. Spoon almond mixture into large pastry bag fitted with a #6 star tip. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Top with 1/2 maraschino cherry. (optional) Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container. For more recipes from Solo, please visit www.solofoods.com/Recipes.aspx

Carrot Cake Whoopee Pies From Sandra Lee Ingredients • 1 (18 ounce) box carrot cake mix • 1 stick butter, softened • 3 eggs • 1 carrot, grated • ½ cup raisins FOR FILLING: • 1 pound cream cheese • 1 cup walnuts, finely chopped • 1 stick of butter, softened • 2 cups powder sugar • 2 teaspoons vanilla extract Directions Preheat oven to 375 degrees. In a large bowl beat together the carrot cake mix with butter, slowly add the eggs and mix until incorporated. Stir in the grated carrot and raisins. Refrigerate for at least 30 minutes and up to 2 hours. Using a small ice-cream scoop drop batter by 2 tablespoon mounds onto a parchment lined cookie sheet. Bake 10-12 minutes or until golden brown, rotating pans halfway through. Remove and cool 5 minute on pan before moving to a wire rack and cooling completely. In a mixing bowl beat together the cream cheese, butter, powder sugar and vanilla with a hand mixer until well combined and light and fluffy. To assemble whoopie pies, put filling into a zip top bag and snip corner. Place chopped walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe about ¼ cup of frosting into center. Top with another cookie and press gently to distribute frosting to edges. Roll edges of pie into the chopped walnuts and set aside. Repeat with remaining cookies and frosting. For more recipes from Sandra Lee, please visit www.sandralee.com/recipes

Things I Have Learned By Watching Cooking Shows on TV By: Dave Wittmann Women with annoying voices are great cooks.

It takes 6 pounds of meat, cheese and veggies to make a good burger.

If it's not so spicy that it burns the taste buds off of your tongue, it has no flavor.

Decorating a cake the size of Texas takes thirty minutes.

Chefs love it when you come into their kitchens and tell them you can cook better than them.

English food must not be very good. No one on T.V. Cooks it.

Kitchens magically clean themselves.

It is perfectly acceptable to sweep food off of the counter and onto the floor.

Everything you need for a recipe is measured out and placed in the fridge by the ingredient genies.

The less teeth you have, the better BBQ you make.

I need a lot more power tools in my kitchen. A whole lot more power tools.

You can stick your hand in a bowl of 300 degree melted sugar. Cut your thumb off and splash hot grease in your eyes and continue cooking your meal.

It is perfectly acceptable to taste a spoon full of sauce and then stir the sauce with the same spoon.

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

Hot Trends: Ice Cream Recipes, Reviews & Guides The Ice Cream Tree

By Criss Wittmann I walk down the street and what did I see?

A great big delicious ice cream tree!

All yummy and luscious, and tasty and sweet.

Right on the corner of chocolate street.

Oh no, it's a dream!

Well, that's OK. I shall grow my own today.

Recipes CHOCOLATE TOASTED MARSHMALLOW SHAKE Ingredients • • • •

10 regular size marshmallows 1 cup milk 4 cups chocolate ice cream 1/2 cup mini marshmallows (for garnish)

Directions Preheat your broiler. Line a baking sheet with parchment paper and spray it well with non-stick spray. Place the large marshmallows on the pan and broil until toasted and golden brown.

Turn and broil on the other side.

Remove the marshmallows from the pan, the broil the mini marshmallows.

After all marshmallows are toasted, place the milk, ice cream and large marshmallows in a blender and blend until smooth. Pour into 2 glasses, top with toasted minis. Serve immediately.

(Aimee Plesa) BANANA BLUEBERRY MILKSHAKE Ingredients • 1 cup ripe blueberries, plus more for garnish • 1 ripe banana, cut into chunks • 1 teaspoon vanilla • 1 tablespoon sugar • 2 cups whole milk • 4 scoops premium vanilla ice cream Directions Lightly mash together blueberries and banana. Add all ingredients to blender and blend until smooth. Pour into glasses, garnish with blueberries and serve immediately. (Aimee Plesa)

LIME HONEYDEW SORBET Ingredients • 3 cups cubed honeydew • 1/2 cup sugar • 1/2 cup lime juice • 1 tablespoon sweet white wine or water • 2 teaspoons grated lime peel • 2 drops green food coloring (optional) Directions In a food processor or blender, combine honeydew and sugar; cover and process until sugar is dissolved. Add the remaining ingredients; cover and process until blended. Freeze in an ice cream freezer according to manufacturer's directions. Spoon mixture into a freezer-safe container; cover and freeze in the refrigerator freezer 2-4 hours before serving.

(Aimee Plesa) PEANUT BUTTER CHOCOLATE ICE CREAM PIE Ingredients • 2 cups graham cracker crumbs • 1/4 cup finely chopped peanuts • 1/4 cup white sugar • 6 tablespoons melted butter • • • • • •

3/4 cup coarsely chopped cashews 1/4 cup coarsely chopped peanuts 6 cups vanilla ice cream, softened 2/3 cup creamy peanut butter 2/3 cup hot fudge topping 1/4 cup chocolate shell topping

Directions Preheat oven to 350 degrees F. Combine graham cracker crumbs, finely chopped peanuts, sugar and butter until well mixed. Press into the bottom of a 9 inch pie plate. Bake 8 to 10 minutes-until lightly browned. Cool

Recipes completely. While crust is browning, combine cashews and coarsely chopped peanuts and set aside. In a large bowl, mix ice cream with peanut butter and set aside. Assemble pie by warming and spreading half of hot fudge in bottom of crust. Sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving. (Aimee Plesa)

cream by peeling back the half-gallon carton from the ice cream, and scooping and flattening the ice cream to make 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return to the freezer. Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream.

(Heather Bryant)

COOKIE ICE CREAM SANDWICHES Ingredients • 1 stick margarine • 1 cup brown sugar • 2 eggs • 1 tsp. vanilla extract • 1/2 cup cocoa powder • 2 cups all-purpose flour • 1 tsp. baking powder • 1/4 tsp. salt • Half-gallon carton vanilla ice cream

BLACKBERRY PINOT NOIR SORBET Ingredients 4 (6-ounce) containers Driscoll’s Blackberries 1 2/3 cups sugar 1 1/3 cups pinot noir wine 1 1/2 cups water 2 tablespoons fresh lemon juice

Directions In a medium-sized bowl, cream the margarine and brown sugar. Beat in the eggs, one at a time, then the vanilla extract. In a separate bowl, stir the cocoa, flour, baking powder, and salt.

Gradually add to the margarine mixture. Beat until well combined.

Gather the dough into a ball and chill for at least 1 hour. Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick.

Use a ruler and a sharp knife, cookie cutter or clean used (large) can to cut out round shapes. Transfer the cookie rounds with a spatula to an ungreased baking pan. Use the tines of a fork to make patterns on the cookies. Bake the cookies for 8 to 10 minutes or until set.

Cool on a cooling rack. Scoop the ice

Directions Combine the blackberries, sugar, wine, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugar dissolves.

Reduce heat to medium and simmer 20 minutes. Remove from the heat and cool 15 minutes. Transfer cooled blackberry mixture to a blender and puree. Pour into a bowl through a wire mesh sieve to remove the seeds. Stir in lemon juice. Place in the refrigerator and chill at least 3 hours or overnight.

Pour into an ice cream maker and freeze according to manufacturers directions. Transfer to an airtight container and place in the freezer for at least 2 hours to allow sorbet to firm up.

(Driscoll’s Berries, used with permission)

Recipes HOW TO MAKE AN ICE CREAM TREE Simple Method Purchase a Wilton's Christmas tree cake mold. Fill the mold with the ice cream of your choice. I like mint chocolate chip. Lime sherbet is also nice. The tree can be decorated with mounds of sprinkles, cherries, nuts, etc.

Let your imagination take you away.

Be sure to remove the tree from the mold prior to decorating.

Fancy Method Place 6 scoops of ice cream of your choice on serving plate. Top with four scoops, then two, then one. Scoops may be placed in cup cake papers if you wish to serve them individually. The kids will love decorating this tree with gum drops, M&M's or their choice of candy. (Criss Wittman) COFFEE & DONUTS ICE CREAM Ingredients • 3 stale donuts, torn into bite size pieces • 1 cup strongly brewed coffee, cooled • 1/2 cup sugar • 2 cups heavy cream • 1 (14 ounce) can sweetened condensed milk • 1/2 cup milk • 1 teaspoon vanilla extract Directions In a large bowl, mix together all ingredients except donuts. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions . Fold in donut chunks and pack mixture into a 1 or 2 quart lidded plastic container. Smooth and cover with plastic wrap before placing the kid on the container. Freeze overnight before serving. (Aimee Plesa)

BANANA ALMOND MILKSHAKE Ingredients • 1 banana • 1 orange, peeled • 1 cup milk • 3 scoops vanilla ice cream • 1 tablespoon honey • 3 drops almond extract Directions Blend banana and orange in a blender and then add the all remaining ingredients and blend until smooth.

Serve immediately. (Aimee Plesa) CHOP SUEY SUNDAE Ingredients • 1/4 cup sugar • 1/4 cup water • 1/4 cup raisins • 1/4 cup dates • 2 scoops vanilla ice cream • 1/4 cup flaked coconut • 1/4 cup chow mein noodles Directions Boil water and sugar together for 5 minutes and add the dried fruits. Allow to cool then pour over the ice cream.

Top with the noodles.

BUTTERSCOTCH SAUCE Ingredients • 1 cup dark brown sugar, packed • 2/3 cup light corn syrup • 4 tablespoons butter • 1/2 cup heavy cream • 1/4 cup milk • 1 teaspoon cornstarch Directions Boil sugar, corn syrup, and butter in a heavy saucepan. Cook to 230 degrees F. Add cream, milk and cornstarch to a bowl and stir until well blended. Add to the syrup and blend well, over lowered heat, until smooth. Sauce will thicken as it cools. (Aimee Plesa)

Recipes PINEAPPLE SAUCE Ingredients • 1 1/2 cups crushed pineapple with juice • 1/2 cup light corn syrup Directions Combine pineapple and corn syrup in a saucepan. Cook over low heat, blending well. Remove from the heat and chill well before using. (Aimee Plesa) RASPBERRY SAUCE Ingredients • 10 ounces fresh raspberries • 1 1/2 teaspoon cornstarch, dissolved in 1/4 cup cold water • 1/2 cup raspberry jam • 1 tablespoon grenadine Directions Mix all ingredients in a deep saucepan.

Cook over low heat until the sauce thickens. Remove from heat and cool completely before using.

HOMEMADE HOT FUDGE SAUCE Ingredients • 1/2 cup unsweetened cocoa • 1/2 cup sugar • 1/3 cup light corn syrup • 1/2 cup evaporated milk • 1 tablespoon sour cream • 4 tablespoons butter • 1 teaspoon vanilla extract

Directions Combine cocoa, corn syrup, milk, and sour cream in a heavy saucepan. Stir over medium heat until mixture begins to boil. Remove from the heat immediately and stir in the butter and vanilla extract. Serve warm. (Aimee Plesa) CHOCOLATE PEANUT ICE CREAM CAKE Ingredients • 2 cups chocolate cookie crumbs • 1/2 cup butter, melted • 1/4 cup sugar • 1 quart vanilla ice cream • 1 1/2 cups chocolate covered peanuts, coarsely chopped • 1 quart chocolate ice cream • chocolate and peanut butter sauce • chocolate covered peanuts, chopped Directions Preheat oven to 350 degrees F. Mix cookie crumbs, butter, and sugar together in a bowl. Press cookie mixture into the bottom and up 1 to 2 inches on the side of a springform pan.

Bake 8 to 10 minutes. Place in freezer to set up. While crust is baking, allow vanilla ice cream to soften at room temperature for 15 minutes. Stir just enough to soften throughout. Spoon onto frozen crust, spreading evenly.

Sprinkle with chopped chocolate covered peanuts and freeze until firm.

Allow chocolate ice cream to soften at room temperature for 15 minutes. Stir just enough to soften throughout.

Spoon on top of peanut layer, spreading evenly. Cover with plastic wrap and freeze until quite firm, 4-6 hours. Once set, gently loosen crust with a knife (dipped in hot water if needed) from side of pan and remove the side. Allow

Recipes Cake to stand at room temperature for 20-30 minutes to soften slightly. When ready to serve, cut cake into wedges and drizzle generously with chocolate and peanut butter sauces. Sprinkle with remaining chopped peanuts and serve.

(Dawn Bowes) LEMON JALAPENO ICE CREAM Ingredients • 2 cups whipping cream • 1/2 cup sugar • 2 egg yolks • 1/2 cup lemon juice • zest of 2 lemons • 1 medium-sized jalapeno, seeded and chopped fine • 1 tablespoon sugar Directions Heat cream and half of the sugar to just below boiling. Beat yolks with the remaining sugar, lemon juice and zest until fluffy, pale and doubled in size. Drizzle a little of the hot cream mixture into the egg yolks and stir.

Repeat until most of the cream has been added to the eggs, then combine everything in the saucepan and cook over low heat until mixture thickens.

While cooking, stir often with a wooden spoon to prevent scorching. To test the thickness, run your finger across the back of the spoon: if the line fills in, continue to cook. If the line remains, it is ready. Remove from heat and set in an ice bath until cooled. Cover and let

custard until the mixture is well chilled.

Once chilled, drain the custard and place in the ice cream maker. Follow the manufacturer directions. While the ice cream is churning, place the jalapenos and sugar in a food processor and process until they become a very fine mixture. Add to the ice cream maker during the last 5 minutes of the process. Allow to complete the churning process. Serve immediately or store in freezer until time to serve.

(Dawn Bowes) BLUEBERRY GINGER ICE CREAM Ingredients 3 (6-ounce) containers Driscoll’s Blueberries 1 1/4 cups sugar 1/2 cup water 2 quarter sized slices fresh ginger 4 large egg yolks 2 1/2 cups whole milk 1 cup half and half 2 tablespoons fresh lemon juice Directions Combine the blueberries, 1/2 cup sugar, water, and ginger in a medium sauce pan over medium-high heat. Bring mixture to a boil; reduce heat to medium and simmer, stirring occasionally, 10 minutes. Remove from the heat and cool 20 minutes. Remove ginger slices and discard. Transfer blueberry mixture to a blender and puree. Pour into a large bowl; reserve.

Whisk together the remaining sugar and egg yolks until thick and pale, about 2 minutes. Combine the 2 cups milk and half and half in a saucepan and heat over medium-high heat until tiny bubbles form around the edge of the pan, stirring frequently. Pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Whisk in

Recipes the remaining milk mixture the pour back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of a spoon, about 8-10 minutes. Remove from the heat and stir in the remaining 1/2 cup milk. Stir milk mixture into the blueberry mixture and chill 2 hours or up to overnight. Remove blueberry mixture from the refrigerator and stir in the lemon juice. Pour into an ice cream maker and freeze according to manufacturers directions. Transfer to an airtight container and place in the freezer for several hours to allow ice cream to harden. Remove and let stand at room temperature 15 minute before serving. (Driscoll’s Berries, used with permission)

Ice Cream Parlors in the Miami Valley

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CHAMBORD & ICE CREAM 2 scoops Ice Cream 3-4 oz Chambord Liqueur Add two scoops of ice cream to a bowl and pour three to four ounces of Chambord over the top. (Chambord, used with permission)

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K and W Drive In-Springboro Cold Stone Creamery-Springboro, Washington Twsp, Dayton, Xenia, Troy JD’s Old Fashioned Custard-Englewood Ritter’s Frozen Custard-Beavercreek, Kettering Ben and Jerry’s– University of Dayton, Beavercreek United Dairy Farmers-Springboro, Dayton, Middletown, Lebanon, Englewood, Clayton, Fairborn, Huber Heights, Kettering, Trenton, Xenia Graeter’s-Centerville, Oakwood, Springboro, Beavercreek Young’s Jersey Dairy-Yellow Springs Village Ice Cream Parlor and Restaurant-Lebanon Dairy Queen– Centerville, Springboro, Miamisburg, Kettering, Dayton, Englewood, Vandalia, Carlisle Baskin Robbins– Kettering, Miami Twsp Friendly’s-Kettering, Miamisburg, Troy, Beavercreek, Vandalia Maggie Moo’s- Centerville The Root Beer Stand– Dayton Dairy Corner-Waynesville Mr Frosty’s-Franklin

JD’s Old Fashioned Frozen Custard: Best Kept Secret in Frozen Goodness

By Sarah Marquis You may not have heard of JD’s Old Fashioned Frozen Custard, but you probably know someone that has. JD’s is a local award winning café that specializes in frozen custard. Some of their awards include the 2003 NIRCA Blue Ribbons for Vanilla and Strawberry flavors and they were voted “Best Ice Cream Parlor in Dayton” in 2010 by ActiveDayton.com. They beat Young’s Jersey Dairy (15.59%), Graeter’s (13.15%), and Cold Stone (13.15%), their three closest competitors, with an amazing 34.35% of the vote. Devour Dayton readers who are interested in casting their vote in this year’s competition may do so soon. Nominations are due by June 27th (www.activedayton.com/best-of-dayton/nominations/) Voting will be open July 5th – 11th.

So why makes JD’s custard so superior to other popular ice creameries? If I had to narrow it down to three reasons it would be: • Freshness • Texture • Nutrition The combination of these three factors is nothing short of stone cold amazing! I know your interest is piqued now especially on that last note in mid-bathing suit season, but I’m going to make you read the rest of my article first.

Freshness JD’s staff will not serve you custard that is beyond 2 hours old. Amazing, right? But wait there is more! Every cake, every brownie, every buckeye, and every topping is made in store by the loving hands of the JD’s staff. I understand that the owner, Cindy Gress, is mainly responsible for the tasty treats. These amazing add-in and add-ons are what make JD’s Signature Sundae’s spectacular. There are sundaes for everyone’s palette. My favorite growing up was the Trash Can Sundae which includes your choice of any 2 custards, 2 toppings, crushed Oreos, whipped cream, candy eyes, and a gummy worm in an adorable take-home trash can. My new favorite is the Lemon Raspberry Cake Sundae in a word it is my bliss! I also must mention the Buckeye Delight, Almond Enjoy, and Cherry Almond Royal (see the full menu www.jdcustard.com/ menu.php) . Go on go get one! The article will be here when you get back….

Welcome back! Don’t get custard on your keyboard!

Cindy is the one that personally makes all their custard cakes with the jaw-dropping turnaround time of only 24 hours. You pick the cake and the custard and she’s on it. It was a little annoying, as a journalist I must say, as I really wanted a picture of one and there weren’t any, but Cindy was kind enough to give me a picture of one that she had on hand. Fresh custard, fresh ingredients, fresh made to order cakes – what did I tell you? Their freshness is what makes them so unique over all the chains.

Texture You have glanced at this article and realized that it is the shortest section of the piece. Fret notSarah has not gotten lazy! It’s just that the superiority of custard’s texture to that of mere ice cream is obvious to anyone who has sampled both. Ice cream can have crunchy ice crystals. I don’t want crunchy crystals in my creamy frozen treat! If there is a crunch, it is coming from the chucks of chocolate, the fresh nuts, or the pieces of waffle cone added to my dessert. Can I get an AMEN? JD’s agrees! At JD’s you only get the best and creamiest custard with no added air. JD’s has a special machine that makes sure that no air is added to the custard so it’s rich and velvety. Like I said, simply no need to yammer on, it’s just better.

Nutrition The table below has been known to create uncontrollable elation that is commonly followed by an aching sweet tooth. The cure is JD’s, of course!

Nutritive Comparison of 4 oz Servings of Plain Vanilla Calories

Fat

Carbs

Graeter’s

290

160

29

Ben & Jerry’s

280

150

28

Haagen Daz

270

150

25

JD’s

200

80

25

I’ve got a kicker to add to that table data that just rocked you’re diet conscious mind. The Weight Watcher’s point value of that 4 oz cup you are scarfing down right now is … 5 points! I recently lost quite a bit of weight using Weight Watchers and had been avoiding JD’s because I thought it was for the best. I’m a little angry, okay more than a little! However, I plan to rectify the situation by letting other all the nutrition nuts know that you can lose the weight and have your custard to.

As if that wasn’t enough, JD’s offers a low carb vanilla and a sugar free hot fudge topping. The staff has gotten some complaints about it though.

Apparently, it tastes too good to be low carb so they get complaints that the order was incorrect!

Now you know that custard is better that ice cream and that JD’s is the number one provider of custard treats (as well as other fine goodies). If you’re still not convinced, go out and get some. I double dog dare you not to become a JD’s Custard fiend.

Here are some up and coming events for JD’s: • July 7 Blood Drive Give a pint, get a pint.

• July 17 Dog Days of Summer Each dog gets a free Dogwich • August 20 & 21 Back to School Special School aged children receive a cake cone for $1.25 & a free cow pencil • September 11 Grandparent’s Day All Grandparents get a free cake cone (Must tell cashier at time of order and must be present) So come out to JD’s Old Fashioned Custard in Englewood and let them prove to you why they keep winning awards. They are on Facebook (www.facebook.com/jdcustard) and Twitter (www.twitter.com/jdcustard). I also highly suggest joining their text club that gives you Mobile Monday deals that you can join by texting JDBEST to 41513 (your first deal is a FREE CONE).

They also have a website to help the non-social media people out there. The website, www.jdcustard.com, gives you all the information you need and some deals as well. Don’t forget to vote on July 5th – 11th on ActiveDayton.com and spread the word to all your friends and family let’s rally to get at least 50% of the vote this year.

JD’s Old Fashioned Frozen Custard is located at 322 Union Boulevard in Englewood. Hours of operation are: Mondae-Saturdae 11-10 and Sundae 12-10. They can be reached at (937)8369219 or at jdcustard@gmail.com. In addition to their daily sweet treats, JD’s is also available for the holidays. Please contact the store for more details.

K and W DriveDrive-In A Springboro Tradition

By Aimee Plesa (Special thank to James and Kaden Vinson for providing the photos!)

Ask anyone who grew up-or lives-in Springboro who their favorite ice cream parlor is and the answer heard will almost certainly be “The K!” The K is the K and W Drive-In, located on Main Street in historic downtown Springboro. Since 1963 (yes, 48 years and counting!) the K and W Drive -In has been serving up the most delicious soft serve ice cream treats, juicy burgers and more summertime fun than any place else in the area. For some of us, “The K” not only served up summertime treats, it was a rite of passage. Like scores of young ladies (and a few young men) before and after me, “The K” was my first job. I was considered a legacy, as both of my sisters worked there during their high school years.

For 2 1/2 years I served up ice cream treats, burgers and various other goodies. In the 22 years since I left “The K”, my love for it has never once waivered, and with good reason. Ownership may have changed over the years, but the quality of the food being served has not.

Since moving back to Springboro a few months ago, I have made several trips to my work alma mater with my kids and I don’t know who enjoys it more-them or me. It is a difficult decision when it comes time to order-I am always torn between the favorites from my childhood and trying something new. I try to strike a balance between the two by ordering a new grill item and a classic ice cream treat. During my last visit, I indulged in a Double K Burger, Pepper Jack Nuggets and a Chocolate Marshmallow Malt. My mouth was in Heaven! The Double K Burger is a longtime favorite and features 2 burgers topped with cheese, tartar sauce, lettuce and pickles. Be sure to grab extra napkins if you order one, because it is sure to get messy! The Pepper Jack Nuggets were a new item (at least to me) and I ordered them because I love spicy food. I was honestly not expecting much from them, I figured they would be bland and boring. Was I wrong! These little deep fried nuggets of cheese packed a peppery punch. Not so much as to set my mouth on fire, but they did make their presence known to my taste buds. My Chocolate Marshmallow Malt rounded out my meal wonderfully -cool enough to quench the heat of the pepper jack but not enough to overwhelm it.

If you have never visited “The K”, but decide to after reading this article, be sure to pack your patience. Having to wait in line to place your order is inevitable. For Panthers, this is the place to come to after a ball game, a trip to the park or while out for an afternoon drive. While the lines may sometimes be long, the service is always quick and efficient, especially when you consider everything is made to order. You won’t get dried out burgers, cold fries or a half melted shake. Your order will be brought to the counter or window hot, fresh and ready to enjoy.

The K and W Drive-In is located at 450 South Main Street in the downtown historic district of Springboro. Hours of operation are Monday-Saturday 11-10 and Sunday 12-10, but once school starts back up and the weather cools, hours will change. Call ahead to verify their closing time if in doubt (937)748-1621. Throughout the season, “The K� always plays host to a variety of events including fundraisers, karaoke and special days where patrons can bring their pups and socialize with their fellow dog lovers.

To stay on top of current events, follow them on Facebook (www.facebook.com/KWDriveIn)

Waynesville Dairy Corner

By Heather Bryant One of my all time favorite places to get soft serve ice cream has to be the Dairy Corner in my hometown of Waynesville. It sits cozily on the corner of 73 and 42.

The Dairy Corner originally opened in 1980 and ownership has changed hands several times over the years. One thing remains a constant through the changes -good food and good service. It is no wonder I spent much of my teen years going there.

I met Jackson, the owner’s son, on a sunny afternoon and we chatted about what he and his father have brought to the local business. There have been some changes in the food being served and pricing, but many tried and true favorites remain-the half and half made of chocolate and vanilla swirled together, slushies, shakes, floats, burgers and fries. The drive through has been reopened and the men have added additional outdoor seating. The Dairy Corner was also given a facelift and now features a down on the farm theme.

The Dairy Corner is located at 2693 East State Route 73 in Waynesville. Hours of operation vary by season, so you may want to call ahead if you plan on visiting later in the evening (937) 681-3691. Stop by and tell them that I sent you, you won’t regret it!

How to Grow an Ice Cream Tree By: Dave Wittmann Supplies 1 back hoe 1 steam roller 3 cows 6342 boxes of graham crackers 937 bushels of corn 1 large shovel 30 thousand pounds of bananas

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Directions 1. Use the back hoe to dig a hole 22.3 feet wide, 27.6feetlong and 4.2 feet deep.

2. Use the steam roller to crush the 6342 boxes of graham crackers. Then shovel them into the hole.

3. Dump the 937 bushels of corn on top of the graham crackers.

4. Now, place all three cows into the hole feet down.

5. By the time the cows have eaten the 937 bushels of corn, you should have a tree approximately 196.5523 feet tall which is producing your favorite flavors of ice cream inside of sugar cones.

IN THE KITCHEN Product Reviews, Kollege Kitchen, Kooking With Kaden, Fun With Food, Recipes, Guides

Kollege Kitchen Is Salt Really Sweet?

By Brett Johnson We have all inevitably been at a point in our lives where we need comfort food. And what better comfort food could there be at this time of year other than ice cream?! So you drive to the store on a mission to buy your ice cream of choice and some more tissues because you have cried your way through the last box. The selection of tissues is obvious since we all know that Kleenex is superior to Puffs. The selection of ice cream is not so obvious. Sure there are brand loyalties that everyone has, but do people necessarily have flavor loyalties? Well, sure, but there is always room for experimentation.

I found myself at this point recently. There I was in the middle of Target looking for a comforting flavor of ice cream to buy. As I was doing this, something caught my eye and raised some questions for me. Although I picked up the usual cookies n' creme, I was intrigued by the gelato flavors being offered. One in particular was especially intriguing to me. Sea Salt and Caramel Gelato. How in the world could salt possibly be tasty in such a sweet treat?

I will be the first to admit, I love salt. I put it in everything I cook and tend to have a heavy hand in doing so. But I would never think of adding salt to an ice cream mixture. With Kleenex and ice cream in hand, I went back home for a sappy movie night and questions to be researched.

I'm just kidding. I didn't look up the gelato thing until the next day. As it turns out, the salt seems to make sweets taste sweeter. Through a series of chemical processes, which I cannot fully explain due to the absence of a framed degree hanging on my wall, the salt actually heightens the sense of sweetness in the brain by blocking out other tastes. For the few of you that will understand this next sentence, I'm throwing it in for you. Salt is to sugar as adderall is to ADHD. I must say, this article is rather difficult for me to write because I have never tasted the combo for myself and although I want to make it, I do not own an ice cream maker. However, through the magic and miracles of Bing, I have found a method that can achieve the desired ice crystals by hand. The ice cream maker is in the recipe, at the bottom would be from step 6 on.

This recipe makes 8 to 10 servings.

CARAMEL ICE CREAM WITH SEA SALT Ingredients • 2 cups whole milk • 1 1/2 cups sugar • 1 tablespoon salted butter • 3 egg yolks • 2 tablespoon flour • 1/4 teaspoon salt • 1 cup heavy cream • 1 1/2 teaspoon vanilla extract • 1 teaspoon good-quality flaky sea salt, such as fleur de sel Preparation: 1. In a small saucepan, heat the milk over medium-low heat until it's just about to simmer. Turn off the heat but leave the milk on the burner.

2. In a medium saucepan, heat the sugar over medium heat, stirring occasionally, until sugar melts and begins to turn golden brown. Stir unmelted sugar grains into the caramelized sugar and continue cooking until the sugar is completely melted and syrupy and a uniformly caramel color. Add the butter to the sugar, stirring to combine.

3. Slowly add the warm milk to the caramel, stirring with a wooden spoon or whisk until the caramel dissolves into the milk. The caramel will sizzle at first and might clump up, but over medium-low heat it will gradually melt into the milk.

4. Meanwhile, in a medium bowl, combine the egg yolks, flour and salt, stirring with a whisk to combine. When the caramel-milk mixture is smooth and no clumps of caramel remain, gradually whisk the caramel-milk mixture into the egg mixture, about 1/4 cup at a time, whisking well after each addition. When nearly all the milk mixture has been tempered into the egg mixture, pour the combined ingredients back into the saucepan. Over medium-low heat, heat the mixture until it's thickened enough to coat the back of a spoon, stirring constantly with a whisk, about 5 minutes. Note: tempering is when you slowly mix something such as milk, eggs, butter, etc. into a heated substance in small portions at a time. If the dairy, in this case, were to be heated all at once, it would spoil and turn on you. Which would not be very tasty and not provide the intended flavor profile of the ice cream. Just saying.

5. Wash and dry the bowl that held the egg mixture, and pour the hot milk mixture through a colander into the bowl, straining out any bits of cooked egg. Let the mixture cool.

6. Stir in the heavy cream and the vanilla and refrigerate mixture until completely chilled, at least 4 hours and preferably overnight.

7. Freeze in an ice cream maker according to the manufacturer's instructions. When the ice cream has reached the desired consistency, add 1 teaspoon flaky sea salt to the ice cream mixture while the maker is still running, so the salt gets stirred into the ice cream.

8. Sprinkle a few flakes of sea salt over the scoops of ice cream before serving.

Handmade: From step 6.

7. After chilling the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

8. Transfer the ice cream mixture to a freezer safe bowl or container. Cover tightly with plastic wrap, foil or an airtight cover.

9. Place the container in the freezer and allow the mixture to freeze for 2 hours. Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form. Cover and place back in the freezer.

10. Freeze for 2 more hours and then remove from the freer and beat again with the hand mixer.

The ice cream should be thick but too soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding 1 teaspoon flaky sea salt.

11. If ice cream has thickened properly, stir in the sea salt until well distributed throughout the ice cream. Do not beat with the hand mixer after the salt has been added. This would break up the flakes and dissolve the salt.

12. Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.

13. Cover and place the container in the freezer and allow the ice cream to freeze until firm.

14. After the ice cream has hardened sufficiently, take the ice cream container our of the freezer, remove the cover (obviously!), and scoop ice cream into bowls or cones.

For any comments, questions, concerns and/or constructive criticism relating to this article or others, whether they be past or future, please email me at johns2bt@gmail.com. Cheers!

Sunbeam Heritage Series 2353

By Heather Bryant As a frequent baker, one of the things to top my holiday and special occasion gift lists has been a stand mixer. Fortunately, last year I received the Sunbeam Mixmaster Heritage model 2353 for my birthday and my life has been forever changed. It was love at first mix!

The 2353 is a 350 watt, single motor stand mixer that does all I ask it to with ease. The full die cast metal construction stands up to the abuse I subject it to and asks for more. It features three way beating action and 12 different speeds for all of my mixing needs.

The 2353 comes with a single stainless steel mixing bowl, heavy duty beaters and dough hooks. These attachments have been put to the test with a variety of items, including cookie dough, cupcake batter and pizza dough. Through it all, there has never once been a motor issue.

The Heritage Series 2353 mixer is available in black, but white (model 2350) and silver (model 2354) are also available. For those who want more oomph from their kitchen appliances, Sunbeam also offers a dual motor version featuring 450 watts in black (model 2351), white (model 2346) and red (model 2349). My model is available online from WalMart And Target and retails for approximately $100.00. It can also be found online through Kmart and retails on clearance for $80.00. Extra bowls, beaters and blades are available through the Sunbeam website (www.sunbeam.com). The prices range from $5.00 to $30.00 on Sunbeams website depending on what you need to order.

Common Ingredient Substitutions in the Kitchen

By Aimee Plesa Have you ever rifled through your cupboards frantically looking for an ingredient only to find you don't have it on hand? Quite a few simple ingredients can do double duty in the kitchen.

The next time panic starts to rise, scan this chart for a handy substitute. .

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1/2 cup butter=1/2 cup shortening + 1/4 teaspoon salt 1 cup whipping cream=1/3 cup butter + 3/4 cup milk 1/2 cup buttermilk=1/2 cup milk + 1 1/2 teaspoons vinegar 1/2 cup sour milk=1/2 cup milk + 1 1/2 teaspoons lemon juice 1 cup whipped cream=1 egg white whipped + 1 sliced banana 1/2 cup honey butter=2 tablespoons butter + 1/4 cup honey 1 cup whole milk=1 cup water + 4 tablespoons nonfat instant milk +2 teaspoons melted butter OR 1/2 cup water + 1/2 cup evaporated milk 1 cup skim milk=1 cup water + 4 tablespoons nonfat instant milk 1/2 cup sour cream=1/2 cup plain yogurt 1 teaspoon baking powder =1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda 1 tablespoon flour (for thickening)=2 egg yolks OR 1/2 tablespoon corn starch OR 2 teaspoons quick cooking tapioca 1 cup cake flour=1 cup regular flour, sifted twice - 2 tablespoons 1 cup flour (for baking bread)=1/2 cup flour+ 1/2 cup cornmeal, bran or whole wheat flour 1 package dry yeast=2 teaspoons dry yeast OR 1 cake compressed yeast 1 square unsweetened chocolate=3 tablespoons cocoa + 1 tablespoon butter 1/2 cup molasses=1/2 cup honey 1 cup tomato juice=1/2 cup tomato sauce + 1/2 cup water 1 cup wine=1 cup apple juice 1 cup beer=1 cup water 1 cup orange liqueur=1 cup orange juice 1 large marshmallow=10 miniature marshmallows 1/2 cup honey=5/8 cup sugar + 1/8 cup water 1 cup canned bullion=1cup boiling water + 1 bullion cube 1/2 cup graham cracker crumbs=1/2 cup saltine cracker crumbs 1 can cream of celery soup=1 can cream of mushroom OR cream of chicken soup 1 egg=2 egg yolks + 1 tablespoon water 2 egg whites=1 egg white + 1 tablespoon ice water 1/2 cup catsup (for cooking)=1/2 cup tomato sauce + 1 tablespoon vinegar + 1/4 cup sugar 1 teaspoon dry mustard=1 teaspoon prepared mustard 1 cup chopped onion=1/3 cup dehydrated onions 1 teaspoon instant onion=4 tablespoons chopped fresh onion 1 tablespoon fresh parsley=1 tablespoon parsley flakes

Is Pure Vanilla Extract Gluten Free?

By Heather Bryant After being asked this question, I was intrigued and had to find an answer. After researching the topic, I am happy to report that yes, pure vanilla extract is gluten free. However...it must say pure on the bottle. Pure extracts use distilled alcohol-which is gluten free-in the manufacturing process. While the alcohol may have been made from a gluten containing grain, the process of distillation removes all traces of the allergen. If you have any doubts, be sure to use a vanilla made with bourbon, which is a certified gluten free product.

One such vanilla is “Madagascar Bourbon Vanilla Extract” from LorAnn’s.

What is the difference between pure vanilla extract and other vanilla flavorings? The distilled alcohol used in pure extracts prevent the vaporization of proteins in the final product. This affects both the taste and scent of the extract. Pure vanilla has many scent “notes” that are layered and features a deep rich brown color. Imitation vanilla leaves the user with the fake smell of chemicals and alcohol. The only true benefit to using imitation vanilla products, aside from cost, is that many imitations are clear in color.

Clear extracts won’t discolor white frostings or fillings the way pure vanilla will. If it is imperative that you remain gluten free, I highly advise you refrain from eating cakes and filled desserts while dining out or at birthday parties and weddings. If it is the frosting or filling is white, is won’t be gluten free.

I have used pure vanilla extract from both Nielson Massey (www.nielsenmassey.com) and McCormick’s (www.mccormick.com/Products/Extracts-and-Food-Colors/Extracts/Pure-Vanilla -Extract.aspx) with success. Nielson Massey offers a variety of pure vanillas, including a Madagascar, Mexican, Tahitian and organic blends. Their products are available for purchase online and in specialty shops. McCormick offers just one pure vanilla extract but it can be found in the baking or spice aisle at your local Kroger, Meijer, WalMart or hometown grocery store. Stay tuned to see what other questions that may arise or what I may find for my GFD friends next month!

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Fun Facts About Vanilla Adding a teaspoon of vanilla extract to chili or tomato sauce can help cut the acidity of the tomatoes • Vanilla beans comes from orchids • Vanilla originated from Mexico • Madagascar is currently the leading producer of vanilla • French Vanilla flavoring may contain custard, caramel or butterscotch

Fun with Food by Aimee Plesa Ice Cream in a Bag Spring is nearly over and before we know it, the dog days of summer will be upon us. To make coping with the heat a little more tolerable, make a bag of this ice cream, prop your feet up on the coffee table and savor the flavor of your homemade treat. This recipe as it is will make 1 serving. If you wish to make 2, simply double the sugar, half and half and extract. Oh yeah, this recipe also makes a great way to spend an afternoon with the family. Each member can take turns shaking the bags or each person can make their own unique creation.

ICE CREAM IN A BAG Ingredients/Supplies • 1 tablespoon sugar • 1/2 cup half & half • 1/4 teaspoon vanilla (or preferred extract) • 6 tablespoons rock salt • 1 pint-size Ziploc bag • 1 gallon-size Ziploc bag • Ice cubes Directions Fill the large bag half full of ice, and add the rock salt and seal. Put half & half, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Shake until the mixture turns into ice cream, which takes about 5 minutes. Wipe off the top of the small bag, then open it carefully. Eat and enjoy!

Cook's Notes- it is very easy to flavor this recipe-simply use your favorite extract in place of the vanilla. You can also choose from a variety of "Flavor Fountain" flavors from LorAnn Oilsthey are specially formulated for ice cream, shakes and nutrition drinks.

Kooking With Kaden By: Dawn Bowes Summer, just hearing that word makes most people think of hot days, cookouts, fireworks and above all else-ice cream. As a child, some of my favorite times were spent having ice cream with my family. Extra special memories focus on being at home when we would make ice cream sundaes or homemade popsicles out of Kool-Aid. Now as a mom, I carry on the tradition of having ice cream with Kaden during the summer. We experiment with sundaes and eat a never ending supply of popsicles (they have taken over my freezer). I want Kaden to have this memory of having ice cream sundaes with his family and friends so a few weeks ago at a play date we made ice cream sundaes. It is quite easy for any child above the age of three to do and it is fun to see what your child will put on their sundae. Ice cream sundaes are something fun to do with your child and easy to teach them to do. All it takes is some ice cream and toppings, some creativity and lots of laughter for you to make some good memories with your child.

Ingredients • ½ gallon vanilla ice cream, we prefer Mayfield but you can use whatever brand your family likes the best • 1 bottle of Hershey’s Chocolate Syrup • 1 bottle of Smucker’s Caramel Sauce • 1 tub of Cool Whip • 1 bunch of bananas • Peanuts, sprinkles and cherries Directions Using a bowl or ice cream dish, scoop out the ice cream. If you are feeling extra brave, let the kids do it. Then turn your kids loose and encourage them to get creative. Depending on their ages, you may have to cut the bananas up for them but otherwise let them have fun. My suggestion is to do your ice cream social outside or on a plastic table cloth for super fast and easy clean up.

If you are feeling extra creative, use fresh baked cookies or brownies for the bottom layer of your sundae and let your children pile on the goodness from there!

Cooking with a TweenTween-Coffee Can Ice Cream

By Heather Bryant Ok, so this is not exactly cooking but it is a fun and tasty example of food “science” and my son did a lot of the work for this experiment. We were over at my mom’s when my son got bored, typical tween, right?! My mom decided that she wanted ice cream and that making it like we used to do when I was a kid would be fun and educational. So I got the ingredients together and the three of us shared laughs and amazement when liquid turned to ice cream! Have fun, it’s too hot for anything else.

For vanilla ice cream 1 cup heavy cream 1 cup light cream 1 beaten egg 1/2 cup sugar 1 tsp. vanilla extract

For coffee ice cream 1 cup heavy cream 1 cup light cream 2 tablespoons instant coffee granules 1/2 cup sugar 1/8 tsp. salt

For chocolate ice cream 1 cup heavy cream 1 cup light cream 1/2 cup sugar 4 tablespoons cocoa 1/2 tsp. vanilla extract 1/8 tsp. salt

Other supplies a 1 pound coffee can with lid a 3 pound coffee can with lid duct tape 2 cups of salt (can be any kind) Bath towels Ice

Directions In 1 lb. coffee can mix all ingredients. Seal can lid well with duct tape. Put small, sealed can inside larger 3 lb. can. Pack ice and 1 cup salt around small can. Put lid on large can and duct tape closed. Roll back & forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry and open. Stir mix, scraping sides of can. If you want additional ingredients, like cookie crumbs, chopped nuts, add them now. Reseal small can and place back in larger can. Repack with salt and ice. Continue rolling for 10 minutes more.

Open large can and dump ice and water. Wipe small can dry and open. Enjoy!

Shake, Rattle and Roll Ice Cream By: Dawn Bowes Homemade ice cream reminds of me of summer holidays with my grandparents. My grandfather owned one of the old hand crank ice cream machines, the ones that looked like a wooden bucket with the metal in the middle and space around it with the hand crank you put on after you put the lid on. Thinking about this machine brings back fond memories of summer where we would go to my grandparents for a cook out and homemade vanilla or banana ice cream. As I sit at my desk writing this, I can almost smell the vanilla!

These days finding an old fashion ice cream maker is difficult. I have tried a few electrical ones and several recipes where you make it in a bowl and then freeze it but to no avail! Nothing I have tried came close to my grandfather’s ice cream that I remember so well. That was, until recently. This past week I was introduced to The Original Play and Freeze Ice Cream Maker.

The Play and Freeze Ice Cream Maker is shaped like a soccer ball. One end of the ball is where you would put ice and rock salt to freeze the metal container in the middle while the other side is where you put the ice cream mixture. Now the real fun begins... Once the Play and Freeze is closed up tight you can have lots of fun. My son and I shook it, rolled it on the floor and spun it around. After fifteen minutes, I disappeared to the kitchen and scraped the ice cream that had frozen and mixed it with the still liquid part then off again we went into the living room to roll it around some more. Twenty minutes later we had a pint of French vanilla ice cream!

The positives of the Freeze and Play Ice Cream Maker are: • it is family friendly and portable • your ice cream doesn’t need to be made at home-you can make it at the campground, the beach or any other place you may want to indulge • there is more than one size-there is a pint and a quart size • there is a booklet that comes with the Freeze and Play that has many recipes to try including how to make frozen coffee and juice slushies • there is a wide variety of flavorings available to try. I used French Vanilla on our first batch of ice cream but I have strawberry, chocolate and butter pecan waiting to be tested.

Caramel, lemon and bubble gum are a few others we can try (there are 16 flavors in all) The negatives of the Freeze and Play are few and far between: if you intend on using bag ice, as I did, plan on using at least a half bag of a seven pound bag to make a pint.

• be sure to add more salt when you add more ice to the ball after the first fifteen minutes or your ice cream won’t set up properly • using half and half takes longer to set than a double or heavy cream •

Overall, the Freeze and Play is highly recommended for summer fun and great tasting ice cream. It may not be the old fashioned hand crank ice cream machine from the past but this is a great product for making memories and having fun with friends, children and/or grandchildren.

So, pick up a ball today and shake, rattle and roll your way to ice cream and laughter. **The Freeze and Play and flavorings can be purchased at www.icecreamrevoltions.com, Amazon.com, L.L.Bean, and Gander Mountain to name a few places. There are some great recipe ideas and links on www.icecreamrevoltions.com, home to The Original Freeze and Play Ice Cream maker.

HAPPY HOUR Beer, Wine, Cocktails, Appetizers

Bottoms Up by Aimee Plesa Blue Ball Porter by Intercourse Brewing Company I’m not afraid to admit I have a dirty mind. High school humor often tickles my funny bone.

Sometimes the products I purchase are chosen strictly on the ability to titillate. Such is the case of Blue Ball Porter, made by Intercourse Brewing Company of Pennsylvania. It is described as “this deep, slightly smoky porter evokes a hint of blueberry in aroma and flavor; just enough to entice the senses. The smokiness of the malt in combination with the sweetness of the blueberries ultimately create an incredibly balanced beer.” Here are my interpretations of this beer: Appearance-Blue Ball Porter pours an incredibly dark, inky shade that can’t be seen through, even when held up to a light. A medium size head quickly gives way to some light, lingering lacing.

Smell-The smell is heavily roasted, almost to the extreme of smelling burnt. I caught a hint of coffee in this brew. The aroma of blueberry liked to play peek-a-boo as I sipped from the bottle. The second serving I poured into a cup and the scent reminded me of copper and the blueberry scent, while still light, was more prominent.

Taste-The first taste of this beer was a little sweet with noticeable malt and a nutty quality.

Subsequent tastes yielded a deep roasted flavor that gives way to some mild hoppiness and a coffee-like aftertaste. I don’t quite catch the blueberry flavor that the smell hints at.

Mouthfeel-Light to medium body goes down smooth. This brew doesn’t get bogged down with excessive carbonation. Goes does down easy.

Overall Impression-While some people may be turned off by the deep roasted flavor of this beer, I rather enjoyed it. But then again, I seek out the darkest potato chips in the bag and like my toast on the dark side. I would have liked to have tasted more blueberry. Blue Ball Porter would pair nicely with bbq, buttery or smoked cheeses, smoked meats and seafoods and chocolate desserts.

Blue Ball Porter is available locally at Bella Vino (Springboro www.bellavinomerchants.net) and Rumbleseat Wine (Kettering www.rumbleseatwine.com). It is available for distribution through Buckeye Distributing in Columbus. For more information about Blue Ball Porter-and the other craft brews from Intercourse Brewing Company-please visit their website www.intercoursebrewingco.com , Facebook www.facebook.com/intercoursebrewingco or Twitter www.twitter.com/IntercourseBrew.

Bottoms Up by Aimee Plesa Holy Moses White Ale from Great Lakes Brewing Company Holy Moses White Ale is described as "a Belgian wit ale spiced with orange peel, chamomile and coriander". I recently had the opportunity to try this seasonal brew from Great Lakes Brewing Company (Cleveland, OH) at an all Ohio craft beer tasting. While I was not immediately blown away by this craft beer, after the first few initial sips it did start to grow on me. Here are my interpretations of this beer.

Appearance-This beer pours to a cloudy pale yellow hue with a slight creamy head and some lacing.

Smell-The first thing I smelled from this beer was a light soapy scent. A second sniff yielded a faint but pleasant aroma of citrus and spice.

Taste-The initial flavor of this ale struck me as perfumey and a little off putting. Subsequent sips yielded a zesty, somewhat spicy taste that grew on me as I drank my sample.

Mouthfeel-The combination of mild carbonation and zesty bite proved refreshing once I got past the initial "soapiness". Very little aftertaste to interfere with the taste of my food.

Overall Impression– I was not impressed with the first scent or taste offered from this brew, but as I got deeper into my sample, a refreshing spiciness took hold of my tastebuds. It is not a beer I would choose as my daily drink, but I can see myself grabbing this one again for a special treat. This brew should pair well with seafood, poultry and salads.

Holy Moses White Ale is available April-July and can be purchased in six or twelve packs and on draft. This brew has won several awards, including a bronze (2006), 2 silver (1995 and 2001) and a gold (1996) at the World Beer Championships. You can purchase Great Lakes beers locally at Heather's Coffee and Cafe (Springboro), United Dairy Farmers, Cub Foods, Springboro IGA, Kroger, Walmart, Milano's and Max and Erma's. For more information about Holy Moses White Aleand the other craft brews from Great Lakes Brewing-please visit their website: www.greatlakesbrewing.com Facebook: www.facebook.com/ greatlakesbrewingco or Twitter: www.twitter.com/GLBC_Cleveland

How To Make A Beer Float

By Aimee Plesa A favorite summer treat for many of us growing up is a root beer float. For those who crave variety, there are also cola, cream soda, orange and grape floats. Let’s face it, you can make a float with any soda from your local grocery store as long as you choose your ice cream flavor wisely. But have you ever thought about a beer float? Yes, you read that right. I said beer float.

Meet the older, wiser brother of the root beer float.

To be honest, I never really gave much thought to combining beer and ice cream. As a matter of fact, I never really gave much thought to pairing beer with anything other than chips and pretzels until I started attending beer tastings at Heather’s Coffee and Café in Springboro. It was during these events that I met the resident beer expert, Josh. Besides opening the world of beer to my novice taste buds, he has been teaching me many of the finer points of beer and food pairings. One night, while tasting Guinness Extra Stout, Josh mentioned making Guinness floats, an idea that was intriguing yet repulsive at the same time. I never would have imagined combining beer and ice cream, but up to that point in time, my exposure to beer was limited to my father’s favorite-Coors and my brother’s brew of choice-Keystone. Not exactly the tastiest beers known to mankind. So, how does one make a beer float? Read on….

Supplies: beer of choice-you will want to use a beer with a strong flavor and body such as stout or porter or a tart, fruity lambic • premium vanilla bean ice cream. You will be using a quality beer, don’t ruin it with cheap ice cream • tall glass • tall spoon • straw • chocolate syrup, optional •

Directions: Place glass in the freezer to chill it. Add 2 scoops of ice cream to the glass and top with the beer. Serve with a tall spoon and straw. If using a dark beer, garnish with chocolate syrup if desired.

Cook’s Notes: vanilla ice cream pairs best with the roasted barley and coffee and chocolate notes of dark beers or the tart fruitiness of lambics, which are brewed using fresh fruit juices.

Ice Cream Cocktails

By Aimee Plesa Liqueurs are traditionally served as an after dinner drink. It is only natural that in the heat of summer, these sweet dessert drinks often become paired up with ice creams and sherbets. Ice cream cocktails are a delicious way to sip away the summertime blues. Kick off your shoes, prop up your feet and indulge in these delightful, delicious drinks.

FROZEN MUDSLIDE Ingredients • 1 1/2 oz vodka • 1 1/2 oz Bailey’s, original flavor • 1 1/2 oz Kahlua • 8 cubes ice • 1 1/2 oz cream • 1 scoop vanilla ice cream • 2 scoops chocolate ice cream

STRAWBERRY DREAM Ingredients 3 strawberries 3/4 oz strawberry schnapps 3/4 oz dark rum 3/4 oz cream 3/4 oz pineapple juice 4 ice cubes 2 scoops vanilla ice cream

Directions Crush ice in a blender. Add all remaining ingredients and blend on high until smooth.

Pour into a tall glass and serve immediately.

LONG ISLAND MILKSHAKE Ingredients 1 shot vodka 1 shot rum 1 shot gin 1/2 shot tequila 1/2 shot triple sec 4 oz shaved or crushed ice 2 oz cream 4 cubes sugar 1 shot crème de cocoa 1-2 drop vanilla extract Directions Blend together ice, cream, sugar, crème de cocoa and vanilla. Blend quickly then add remaining ingredients and whip until mixture is well blended. Pour into a tall glass and serve immediately.

Directions Add all ingredients to a blender. Blend for until smooth.

Pour into a tall glass and serve immediately.

DELICIOUS ICE CREAM TOPPERS For a yummy treat without breaking out the blender, grab your favorite liqueur or mix up your favorite shooter drinks and pour over ice cream. Here are some ideas to get you started: •

•

•

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CRICKET-mix 1 ounce each chocolate mint liqueur, crème de cocoa and cream.

ORANGE WHIP-mix 4 ounces orange juice, 1 ounce each rum and vodka and 1/2 ounce cream.

ALMOND JOY-mix 1/2 ounce coconut rum, 1 ounce each amaretto and crème de cocoa and 2 ounces cream.

RASPBERRY BROWNIE-mix 1 ounce Chambord, 1 ounce Kahlua and 2 ounces cream.

Cocktail Hour by Aimee Plesa How To Make Flavored Liqueurs Liqueurs are a simply divine way to top off a meal. They are also a welcome addition to many cocktail and dessert recipes. Fancy bottles, exotic sounding names and sometimes secret ingredient lists often give the illusion that liqueurs are outside of the capability of the home cook. Hogwash! Making liqueurs at home is actually a very simple process, but it does require quite a bit of patience on behalf of the cook as they can take up to a year to mellow and achieve the best possible flavor.

The flavor possibilities for homemade liqueurs are limited only by the cook's imagination. It is highly recommended that you follow a liqueur recipe to the letter the first time you use it so you know how it will turn out. If you like the results, then feel free to tinker with it. There are 4 steps to making a homemade liqueur: 1. Infuse-this is the process of allowing the flavor of your added ingredients to mix with the alcohol base.

2. Filter-this is the process of removing particulates from your liqueur 3. Sweeten-this is the process of adding a sweet flavor to your liqueur. Fruit liqueurs will need more sweetener than an herb infused one.

4. Mellow-this is the process of allowing the flavors to mellow and become less harsh to the palate. Some recipes only take a few days while others may take up to a year.

No matter what type of liqueur you plan to make, these steps will remain the same. For beginners, here is a very simple basic recipe.

HOMEMADE LIQUEUR Ingredients • 1 pound of fruit • 3 cups of 80 proof vodka • 1 cup sugar or simple syrup (recipe follows) Directions Clean the fruit and if needed, cut into small chunks. Place in a 2 quart jar and pour in vodka and close tightly. Store in a cool, dark place. Stir daily by shaking the jar for the first week, then once or twice a week through the 4th week. Strain through a colander back into the jar. Strain 2 or 3 more times through paper towels, coffee filters or a double layer of cheesecloth until sediment has been removed. Add sugar and mix well. Pour into the bottle used for aging and seal tightly. Let age for 3 months-longer if desired.

Cook's Notes To make simple syrup, add 2 cups of sugar to 1 cup of boiling water. Stir until sugar is completely dissolved. Allow to cool before adding to liqueur otherwise it will evaporate the alcohol.

Go lightly on the sweetener-you can always add more if needed but you can't take any out if you added too much. Some liqueurs, like one infused with peppers or basil, may now need any sweetener added.

When infusing your liqueur, the size of the jar is very important. A vessel that is too big will contain too much oxygen which will allow fermentation. You need enough room to be able to shake the ingredients, nothing more.

As you experiment with recipes, honey makes a delicious sweetener, but it will cloud your finished product. If you want a crystal clear liqueur, stick with sugar for sweetening. Avoid artificial sweeteners as they will give your infusions an artificial flavor.

Do you like a heavier, smoother liqueur for sipping? Add 1 tablespoon of glycerin per quart of liqueur when adding the sweetener.

You need not waste the alcohol infused fruit when you strain it from your liqueur. It can be used as a topping for ice cream, angel food or pound cakes.

If you want to try your hand at making liqueurs, now is the time to visit your local farmers markets and stock up on fresh fruits and vegetables. You can pick up vodka at your local state liquor store. Now is the perfect time to start making liqueurs for holiday gift giving and in preparation for your holiday entertaining! For a guide to popular liqueur flavors, please visit our May/June issue of Devour Dayton. http://issuu.com/aimeeplesa/docs/may_june RASPBERRY LIQUEUR Ingredients • 1 pound fresh raspberries • 3 cups 80 proof vodka • 1 1/2 cups sugar Directions Sort and clean 1 pound of fresh berries, discarding any showing signs of decay or mold. Place the berries in a clean 2 quart jar and pour in vodka. Shake to mix and store in a cool, dark location. Shake daily for the first week, then once or twice a week for an additional 3 weeks. After 4 weeks, strain berries from the mixture and filter into a bottle. Add sugar and shake until dissolved. In 3 months, strain the liquid again and add additional sugar if needed. Return to storage and allow to age and mellow for 6 months before drinking.

ROSE PETAL AND LAVENDER LIQUEUR Ingredients 1 1/2 cups unsprayed rose petals 1/2 cup fresh lavender sprigs 1/2 cup fresh mint leaves 4 cups vodka 1 cup sugar Directions Lightly bruise flowers and mint leaves before placing them in a large jar. Add vodka and stir well before sealing tightly.

Store in a cool, dark place. Allow flower mixture to steep for 2 days. Add sugar and stir well. Close tightly and store in additional 2 weeks, shaking daily to ensure sugar dissolves completely. After 2 weeks, strain through a fine metal colander and pour into a clean bottle.

Cook's Notes-Only use culinary or freshly picked blooms. Flowers purchased from your neighborhood florist or garden center will most likely have been treated with insecticides and not edible. If you are unable to locate fresh flowers, dried is acceptable. Use 1 ounce dried to 1 cup fresh.

Easy Summer AppetizersAppetizers-Bruschetta

By Aimee Plesa If you have never before tried bruschetta, make it a goal this summer to indulge just once. Your taste buds will thank you for it! Bruschetta is an Italian style appetizer that dates back to the 15th century. It is believed by many to be the precursor to garlic bread. It features a toasted bread rubbed with garlic and topped with olive oil, salt and pepper. From there, recipes vary wildly! Many include tomato, herbs and cheese. Other varieties include fruit or meat. All of the included recipes are starting points for you, dear readers, to build from. Be bold! Be brave! Don’t be afraid to try something new.

MANGO BRUSCHETTA Ingredients • 1 loaf French bread, cut into 1/2 inch slices • 1 tablespoon olive oil • 1 clove garlic, minced • 1 mango, peeled, seeded and diced • 1 large tomato, seeded and chopped • 1 tablespoon fresh basil, chopped • 1 cup grated Romano cheese Directions Preheat broiler. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix all remaining ingredients except cheese. Top each slice of bread with equal amounts of mango mixture. Sprinkle with cheese to taste. Return to broiler for 2-3 additional minutes, until cheese has melted and is lightly browned. Serve hot.

BLUE CHEESE AND APPLE BRUSCHETTA Ingredients • 1 loaf French bread, cut into 1/2 inch slices • 1/4 cup crumbled blue cheese • 1 apple, peeled, cored and chopped. Fuji or Granny Smith work best in this recipe • 3/4 teaspoon chopped fresh thyme • 1/2 teaspoon chopped fresh oregano • 1/4 teaspoon coarse ground black pepper Directions Preheat broiler. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. In a bowl, mix remaining ingredients and top bread with equal amounts of apple mixture. Return to broiler for 2-3 additional minutes, until cheese is soft.

Serve hot

CHICKEN AND SPINACH BRUSCHETTA Ingredients • 1 loaf French bread, cut into 1/2 inch slices • 2 skinless, boneless chicken breast halves • 1 cup Italian dressing • 4 cups fresh spinach, torn • 1/3 cup crumbled feta cheese • 8 sun dried tomatoes, packed without oil, chopped • 1/4 cup Italian dressing Directions In a bowl, add chicken and 1 cup of Italian dressing. Cover tightly and refrigerate for 3 hours.

Once chicken has marinated, grill or broil until cooked through. Cool then shred. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside.

In a bowl, mix shredded chicken, spinach, feta cheese, sun dried tomatoes, and remaining dressing. Top bread with equal amounts of chicken mixture. Return to broiler for 2-3 additional minutes, until warmed through. Serve hot

PORTOBELLO BRUSCHETTA Ingredients • 1 loaf French bread, cut into 1/2 inch slices • 2 portobello mushroom caps • 2 tablespoons olive oil • 2 plum tomatoes, seeded and diced • 1/2 cup feta cheese, crumbled • 1 cup arugula, chopped • 1 cup fresh basil, chopped • 2 cloves garlic, minced • 2 tablespoons grated Parmesan-Romano cheese blend • salt and pepper to taste Directions Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray. Place mushroom caps stem side up and drizzle with olive oil. Roast 5-7 minutes, until caps soften. Remove from oven and set to broil. After caps have cooled to the point where they can be handled, chop and add to a large bowl. Spread bread slices in a single layer on a large baking sheet. Broil until lightly toasted on each side (1-2 minutes then flip and toast broil an additional 1-2 minutes). Remove from broiler and set aside. Add tomatoes, feta, arugula, basil and garlic to the chopped mushrooms and combine. Top bread with equal amounts of mushroom mixture and season with salt and pepper. Top with grated cheese blend. Return to broiler for 2-3 additional minutes, until warmed through and cheese is melted. Serve hot.

Heather’s Coffee and CafÊ 505 South Main Street Springboro, OH 45066 www.heatherscoffeeandcafe.com Specialty wine and beer available for consumption on site or carryout Wine and beer events scheduled monthly.

Please check our website for a complete schedule of events.

Monday through Wednesday 7-4 Thursday and Friday 7-10 Saturday and Sunday Reserved for private events Heather Leuzinger Sukola, owner

Celebrations Holidays and Special Occasions

Red, White and BOOM! A Collection of Independence Day Dessert Recipes

By Aimee Plesa The biggest blow out of the summer is just around the corner and the time to start researching your recipes is now. Here are some of my favorite dessert recipes for the 4th of July.

RED, WHITE & BLUE-MISU Ingredients • 1 cup heavy cream • 16 ounces mascarpone cheese • 5 cups frozen strawberries, thawed • 1 1/4 cups frozen blueberries, thawed • 1 (9 inch) angel food cake, cut into 1-inch cubes • 1 (4 ounce) bar dark chocolate Directions In a large bowl, whip cream until stiff peaks form. Gently fold the mascarpone into the whipped cream until well blended then set aside. Place half of the strawberries in a blender and blend until smooth. In a large bowl, combine blended berries with whole berries. In the bottom of a trifle or serving dish, add 1/3 of the cake cubes. Top with 1/3 of the strawberry mixture and 1/3 of the blueberries. Add a layer of cheese mixture gently on top of the berries. Repeat the layering process and chill until serving time. Just before serving, use a vegetable peeler to create chocolate curls and top your dessert.

CHERRY PIE Ingredients • 2 cups all-purpose flour • 1 cup shortening • 1/2 cup cold water • 1 pinch salt • 2 pounds sour cherries, pitted • 1 1/8 cups white sugar • 3 1/2 tablespoons cornstarch • 1 tablespoon butter • 1/4 teaspoon almond extract Directions In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. Preheat oven to 375 degrees F . In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough.

Make several small slits in the top to allow steam to escape. Bake 45 to 55 minutes, or until crust is golden brown.

BLACKBERRY PIE Ingredients • Pie crust for a 9 inch double crust pie • 4 cups fresh blackberries • 1 1/2 cups sugar • 1/2 cup flour • 1/4 teaspoon salt • 1 tablespoon butter, cubed Directions Preheat oven to 325 degrees F. Line a 9 inch deep dish pie pan with one of the crusts. In a large bowl, gently mix together berries, sugar, flour and salt. Pour into pie pan and dot with butter Pour into the pie crust. Dot with butter. Top with remaining crust and press crusts together with the tines of a fork. In order to vent steam, use a sharp knife to cut slits in the top crust. Bake for approximately 1 hour, until browned. Let cool to almost room temperature before serving to allow the filling to set.

COCONUT PIE Ingredients • 2 cups milk • 3/4 cup white sugar • 4 eggs • 1 cup flaked coconut • 1 teaspoon vanilla extract • 1/4 cup butter, softened • 1/2 cup baking mix Directions Preheat oven to 350 degrees F. Generously butter a 9 inch deep dish pie pan. Combine the milk, sugar, eggs, coconut, vanilla , butter and baking mix together. Pour batter into the pie pan and bake for 1 hour.

FROSTY STRAWBERRY SQUARES Ingredients • 1 cup flour • 1/4 cup packed brown sugar • 1/2 cup chopped walnuts • 1/2 cup butter • 2 egg whites • 1 cup white sugar • 2 cups sliced fresh strawberries • 2 tablespoons lemon juice • 1 cup heavy whipping cream, whipped Directions Preheat oven to 350 degrees F. Stir together first four ingredients and spread evenly in a shallow baking dish. Bake for 20 minutes, stirring twice to evenly brown crumbs. Remove from

oven and sprinkle 2/3 of these crumbs into a 13 x 9 inch pan. Combine all remaining ingredients except the whipped topping in a large bowl and beat until stiff. Fold in whipped cream and spoon over crumbs. Sprinkle with remaining crumbs and freeze overnight. Cut into squares and garnish with whole strawberries.

CORN ON THE COB CUPCAKES Ingredients/Supplies • 24 of your favorite white or yellow cupcakes, frosted with white icing • 8 paper plates • 16 corn holders • yellow and white jellybeans • 4 lemon Starburst candies • Black and white sanding sugar Directions Place 3 cupcakes on a plate. Insert a corn holder into the 2 end cupcakes. Using the yellow and white jellybeans, top each cupcake with rows of “corn kernels”. Cut the Starburst candies in half horizontally and top each “ear” of corn with a pat of butter. Sprinkle with sanding sugars to create the illusion of salt and pepper.

If you are running short on time and simply can’t make a dessert for your 4th of July Celebrations, never fear! There are plenty of delicious places in the Dayton are to visit.

Consider visiting Ele Cake Company (West Carrollton www.elecakeco.com), Dorothy Lane Market (Springboro, Centerville or Oakwood www.dorothylane.com), Rinaldo’s Bake Shoppe (Dayton www.rinaldosbakeshoppe.com), Central Pastry (Middletown www.centralpastry.com), your neighborhood Dairy Queen or Cold Stone Creamery.

For The Kids Fourth of July Word Search

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

Your ad could be in next month’s issue!

For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

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Specializing in Maternity and Newborn Art • Weddings • Senior Portraiture 10 West Mill Street Springboro by appointment only 937-239-6376

THE GREAT OUTDOORS Gardening, Grilling, Farmers Markets

Foods That Heal: Summer Sunburn

By Heather Bryant It has been hotter than normal here in the Dayton area. As the temperatures rise so do the number of outside activities. One of the biggest issues facing most people after enjoying a day in the summer sun is sunburn. I have olive skin so I don’t usually burn… Usually. I recently found myself out in the sun for far too long and turned a lovely shade of scarlet. I knew that I could use aloe and apple cider vinegar to ease the pain and speed the healing, but being the foodie that I am, I wanted other options. I paired what I already knew about healing foods with some good old fashioned research and came up with a list of foods that help heal and sooth the painful skin of sunburn. This list also works for regular burns, so you may want to print out this article and keep it handy.

DAIRY. Dairy foods work as an antidote for the burn of hot spicy foods, so if it calms the insides why not the outsides? To receive the full benefit of dairy on your sunburnt skin, you will need to use products that are full of fat-think whole milk and yogurt. Milk can be used as a whole body healer if you add it to your bath or as a spot treatment by dabbing it on your burn. Yogurt can also be used as a spot treatment. Let the dairy soak into your skin for as long as possible before thoroughly rinsing off with cool water.

BAKING SODA. Baking soda helps to take the sting out of summer burns. Add ¼ cup to a lukewarm bath and immerse yourself for 15 minutes. You can also soak cotton balls or guaze pads in a loose baking soda paste and use a poultice on your burnt skin.

APPLE CIDER VINEGAR. Apple cider vinegar also works to take the sting out fried skin It can be used by mixing one part cool water and two parts vinegar and dabbing on or can be used by adding two cups to a lukewarm bath and soak for 15 minutes. Apple cider vinegars pulls double duty when healing skin-in addition to taking the sting out of burns, it helps to restore the pH balance of your skin.

ALOE. Aloe vera is an old tried but true (1,000+ years can’t be wrong!) remedy for burns. Aloe helps to take the heat from a burn and stimulates healing. The gooey gel squeezed directly from a plant works best, but if you don’t have an aloe plant handy, commercially sold gels work almost as well. Cut a spike horizontally from the plant close to its base. For small or isolated burns, place gel directly on burn and cover with guaze. Change twice daily until healed. For large areas, gently work the gel into the skin and cover with loose clothing, or no clothing at all.

LAVENDER. Essence of lavender oil has been used for centuries for headaches and calming nerves. It can also take the sting out of burns. Dabbing on the affected area will take the sting out and help speed the healing process.

TEA. The tannins in tea can help sooth and relieve the discomfort of burnt skin by drawing out the heat. Brew a big pot and let cool completely. After the tea has cooled completely, it can be used to dab on the affected areas or in compresses. If using locally, dab with a cotton ball over the tender areas. If large parts of the body are affected,

sit in tub or shower and make tea compresses with soft cotton towels or cloths. Place on burn and allow to set for 30 minutes.

PRODUCE. Thinly sliced potatoes, cucumbers or apples will sooth the skin and help decrease inflammation. A mixture of two parts lemon juice and one part water will help heal and keep the burn area clean, too.

OATMEAL. The last helpful food I found for treating sunburns was oatmeal. I knew it could be used with poison ivy and other skin irritants, but I never thought about using it for burns. The same properties that make it so popular for itchy, irritated skin make it a natural choice in healing sun damaged skin. I hope that at least some of these home remedies will help keep the sting out of your outdoor as well as indoor activities!

If you are feeling brave, try mixing up these healing foods and find a combination that works best for you. Combining aloe gel with lavender oil is not only soothing to the skin, it also soothes the weary mind. Oatmeal and whole milk paired with honey (which has astringent properties) is also a comforting combination. No matter which healing foods you use in treating your burn, always be sure to rinse it thoroughly from your skin with clean, cool water. You don’t want to go around smelling like a pickle or sour milk!

Growing Herbs Outdoors

By Criss Wittmann What can be more delightful than fresh herbs from the garden? The possibilities for their use are endless. Spaghetti sauce, stew, pesto and salsa all taste great with the addition of fresh herbs. Everything they touch simply tastes better.

Herbs are practically maintenance free. Just plant and pick. If you have been growing herbs indoors (please view page 44 of our March-April 2011 issue for this article http://issuu.com/aimeeplesa/ docs/marchapril) you may want to bury the pots in your garden for the summer. Then, just dig up the pots in the fall and bring them in for the winter for easy year round growing. Perennials are “the way to grow� in my book, but I do allow one annual and one biennial to grace my garden-basil and parsley. Here are a few of my favorites: MINT. Mint is a refreshing addition to many summer dishes-iced tea, lemonade and fruit salads all taste great with addition of mint. If left to grow on its own, mint can become invasive and take over your herb garden. It should be grown in pots or containers. One of my favorite varieties is Pineapple Mint.

OREGANO. I use oregano for tomato sauces, stews, salsas, pizza and herb breads. It is one of the most widely used and versatile herbs.

LEMON THYME. Try adding this to the stock of your poached chicken-yummy!

PARSLEY. With parsley, the possibilities are endless. Parsley is a biennial, meaning it has a two year growing cycle. You will want to have a fresh plant each year for a continuous supply.

Flat leaf parsley has more flavor than other varieties.

DILL. Dill is a popular herb in making dips and salads. To keep dill coming back, leave on one reed head at the end of the season.

SALAD BURNETT. Salad Burnett, also known as cucumber herb, is much easier to digest than cucumbers but still adds their delightful flavor to dishes.

SAGE. I must confess, I grow sage, but I don't use it.

Sage and my stomach are not kindred spirits. It is often used in sausage, stuffings and many Italian recipes.

TARRAGON. Tarragon and chicken paired together can make for a delicious assortment of foods.

LOVAGE. Lovage, also known as celery herb, makes a great stand in if you run out of celery.

Just add a few leaves to your recipe and viola!

There are many more varieties of herbs, but for those just beginning, these are a good starting point. Herbs are available at most area nurseries and garden centers. Visit Lowes, Home Depot, WalMart, Grandma's Gardens, Siebenthaler’s, Burkhart’s, and Kitch Green House are just a few. Happy growing!

HERBAL SUMMER TREATS LAVENDER LEMONADE Ingredients • 2 cups boiling water • 1 cup lavender flowers • 2 cups cold water • 1 cup lemon juice • 1 cup sugar Directions Steep lavender in a pitcher for 10 minutes. Strain and discard the flowers. Add remaining ingredients to the pitcher and stir until sugar is completely dissolved. Refrigerate until time to serve.

CUCUMBER MINT MOJITO Ingredients • 1 lime • 2 sprigs fresh mint leaves • 1 tablespoon white sugar • 2 slices cucumber • ice as needed • 2 ounces white rum • 4 fluid ounces club soda Directions Quarter the lime and squeeze the juice into a tall glass. Add the lime quarters to the juice. Add mint leaves and sugar. Using the back of a tall spoon, muddle the mixture to combine the flavors. Add cucumber slices, ice and rum. Top with club soda, stir until just mixed and serve.

Picnic Dos and Don’ts By: Dawn Bowes Picnics are fun and great memory makers, but there are some things that can help make them easier, more economical and safer for everyone involved. Besides having a great place to have a picnic there are some basic (and maybe not so basic) dos and don’ts.

DOS: · Have a waterproof blanket, sheet or plastic table cloth for the picnic table and/or ground. · Paper towels · Disposable tableware is good, but if you plan on picnicking more than once, some inexpensive plasticware from the dollar store is reusable, saving you money in the long run. · Hand sanitizer and baby wipes are good for cleaning dirty hands, whether they are dirty from eating or the playground, · Keep an eye on your food. Bring covers for all food items and extra ice to keep cold items cold. · If using the grill at the park, make sure to bring charcoal and to heat food to the proper temperature. Eat within two hours. · Bring extra trash bags for clean up. Plastic bags from the store are good. · Bring plenty of water for those hot days. · Sunscreen and bug repellent. You will thank me for reminding you later. · Put cold foods in one cooler and drinks in another. Also, place in the shade to keep cool. · Put raw meats such as hamburger, chicken, and hot dogs in one cooler in order not to cross contaminate foods. · Respect other picnickers. · Bring a camera. · Be courteous of other picnickers. · HAVE FUN! DON’TS · Litter, always clean up after yourself. · If you bring your animal, make sure to keep it on a leash and clean up after it. · Leave grills unattended, accidents can happen. · Leave children unattended, make sure they are staying close by or are with another adult. · Leave food that can spoil out, put back in coolers once you are done eating them. · Feed the animals, this may be against park rules. · Play music too loud, other people are there to enjoy the outdoors.

Following these simple dos and don’ts of picnicking will lead to an enjoyable day for you and others.

References: The Trip Helper. (2010). Picnic dos and don’ts. Retrieved from website: http:// www.thetriphelper.com/2453/picnic-dos-and-donts.html.

Family Cave. (2011). Picnic etiquette. Retrieved from website: http://familycave.com/

Picnic Friendly Foods

By Aimee Plesa FRUITY CHICKEN SALAD Ingredients • 1 pound cooked chicken breast, cubed • 1/2 cup seedless green grapes, halved • 1/3 cup chopped pecans • 1/3 cup chopped celery • 4 ounces mandarin oranges, drained • 1/2 cup creamy cucumber salad dressing • 1/8 teaspoon kosher salt • 1/8 teaspoon black pepper • 4 croissants, split Directions Mix together chicken, grapes, pecans, celery, oranges, salad dressing, salt & pepper. Stir gently until mixed, spoon onto split croissants.

HEARTY HAM & SWISS SANDWICH Ingredients • 1/4 cup Dijon mustard • 1/4 cup mayonnaise • 8 slices German rye bread • 12 slices smoked ham • 4 slices Swiss cheese • 4 large lettuce leaves • red onion to taste • softened butter Directions Mix completely together mustard and mayonnaise, spread on 4 slices of bread. Layer with 3 slices of ham, cheese and veggies. Top with remaining bread. Melt softened butter in skillet and grill sandwiches until golden on both sides and cheese is melting.

STEAK SALAD Ingredients • 1 1/2 pounds beef sirloin steak • 8 cups romaine lettuce, torn into bite-size pieces • 6 roma (plum) tomatoes, sliced • 1/2 cup sliced fresh mushrooms • 3/4 cup crumbled blue cheese • 1/4 cup walnuts

• • • • • • •

1/3 cup vegetable oil 3 tablespoons red wine vinegar 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3 teaspoons Worcestershire sauce 1/8 teaspoon liquid smoke flavoring

Directions Broil steak to desired doneness. Allow to cool, then slice into bite-size pieces. Arrange lettuce, tomatoes, and mushrooms and top with blue cheese and walnuts. Add steak slices. In a small bowl, whisk together all remaining ingredients and drizzle over salad. Serve immediately.

Serves 4.

COBB SALAD Ingredients • 6 slices bacon, cooked crisp, drained and crumbled • 2 hard boiled eggs, peeled and chopped • 1 head iceberg lettuce, torn into bite size pieces • 2 cups chicken, cooked • 2 medium, seeded and chopped • 1/2 cup blue cheese, crumbled • 1 medium avocado, peeled, pitted and diced • 2 green onions, chopped • Ranch dressing, to taste Directions Divide lettuce evenly among 4 plates and top with all remaining ingredients except Ranch dressing. Serve, allowing diners to top their salads with dressing to taste.

WATERMELON LEMONADE Ingredients • 2 cups water • 1/2-3/4 cup sugar, as desired • 1 sprig rosemary, leaves stripped and roughly chopped • 2 cups lemon juice • 10 cups watermelon, cubed and seeded • 8 cups ice Directions In a small saucepan, bring water and sugar to a boil. Remove from heat, add rosemary and steep for 1 hour. Strain mixture to remove rosemary. Add sugar water to blender with 1 cup lemon juice and 5 cups watermelon. Blend until smooth. Strain and pour into pitcher. Repeat process with remaining juice and melon. Stir well before serving over ice.

How To Grill The Perfect Steak

By Aimee Plesa When summer temperatures soar, no one wants to heat up their home anymore than Mother Nature already has. When the dog days of summer chase you out of your own kitchen, it is time to turn to your faithful summer companion-the grill. Whether you choose charcoal or gas, grilling the perfect steak is as easy as 1-2-3 with these handy tips.

SHOPPING Decide ahead of time if you will be cooking over charcoal or gas and plan accordingly. Choose high quality cuts of beef but remember that expensive does not always mean better!

PREP Meat should be room temperature before placing on the grill. Set your steaks out about a half hour before adding them to the grill. Preheat your grill to the highest temperature possible.

Dip meat in olive oil then rub both sides with a blend of kosher salt and pepper.

COOKING Always turn your steaks with a pair of tongs. Using a fork pierces the meat and allows the flavorful juices to run out. Sear both sides of the steak before adjusting heat and cook to desired doneness (see recommended times below). Allow the meat to rest 5-10 minutes so it can retain its natural juices. Always err on the side of caution. You can add an undercooked steak back to the grill but you can't "uncook" one that has been on the grill for too long.

COOKING TIMES/TEMPS 1 inch steak. Rare 8-10 minutes; medium 12-14 minutes, well done 16-20 minutes. 130 degrees F. • 1.5 inch steak. Rare 10-14 minutes; medium 16-20 minutes; well done 22-26 minutes. 150 degrees F. • 2 inch steak . Rare 12-16 minutes; medium 18-11 minutes; well done 24-28 minutes. 160 degrees F. •

TESTING DONENESS BY FEEL • A rare steak will feel soft and move easily when pressed down on with a fork or spatula • A medium steak will feel firm yet still have some movement when pressed down on with a fork or spatula.

• A well done steak will feel firm and offer no movement when pressed down on with a fork or spatula.

For more Dayton area food, please visit Examiner.com

Middletown Food Examiner • Dayton Raw Food Examiner • Dayton Farmers Market Examiner Dayton Urban Homesteading Examiner •

•

Driscoll’s Berries can be purchased locally at: • Kroger • Marsh • Cub • Costco • Dorothy Lane Market • Sam’s Club • Super Target

DOWNTOWN Downtown Dayton, University of Dayton, Oakwood, Kettering, Moraine, West Carrollton, Santa Clara, Northridge, Riverside, Belmont

Dining in DowntownDowntown-Big Sky Bread Company

By Aimee Plesa Big Sky Bread Company is located at 3070 Far Hills Avenue, in Kettering. They are open Monday through Friday 7AM-7PM and Saturdays 7AM4PM. Big Sky is closed on Sundays.

Every once in awhile you come across a place that is so good you just have to tell everyone about it. For me, that place is Big Sky Bread Company, located at 3070 Far Hills Avenue in Kettering. It is owned by Philip and Mari Gallenstein of Kettering.

Big Sky Bread originally started out in 1990 as Stone Mill. Brothers Roger and Barry Elkus opened their first bakery location in Oakley. The company grew rapidly and at its peak had roughly 40 company owned and franchise units. In September 2003, the last company owned unit closed its doors forever. Ironically, it was the original location in Oakley. Today, all that remains of the once wildly popular Cincinnati based bakery are a handful of independently owned and operated units. Lucky for those of us living in the Cincinnati-Dayton area, the Kettering location survived the turmoil. If you are a bread aficionado, Big Sky Bread is a must visit.

You can choose from a wide variety of American and European bread recipes that are baked fresh daily. My personal favorite is the Challah, which is a traditional Jewish egg bread. The hand braided loaves are tender and fluffy and make some of the best French toast I have ever tasted. Big Sky Bread also offers the tastiest sweets in town. Choose from cookies, muffins, cinnamon rolls and cupcakes. What sets Big Sky's sweets apart from the competition? For starters, a peanut butter chocolate chip cookie tips the scale at a quarter pound and you can actually see the swirls of peanut butter weaving through the cookie. The cupcakes feature homemade buttercream frosting and the cinnamon rolls are nearly as big as your hand!

If you have a heartier appetite, you can also drop in and grab lunch for yourself or dinner for your family. Big Sky offers sensational soups and scrumptious sandwiches. I highly recommend getting the Bread Bowl for lunch with Tomato Bisque. The soup is rich and creamy while the French Peasant bread bowl is crusty on the outside, chewy on the inside.

Drink choices include fresh brewed coffees, popular sodas in the can, bottled juices and made to order smoothies.

No matter what kind of baked good you are in the mood for, Big Sky Bread Company in Kettering will be sure to please your palate. Philip and Mari have turned legions of Daytonians into "Bread Heads" with their fresh baked goods and superior customer service. You are always guaranteed a warm smile as you enter, fresh products as you leave and a great tasting slice of bread as you wait. Hours of operation are Monday through Friday 7am-7pm and 7am-4pm on Saturday. They are closed on Sundays. If you have any questions or need directions, please call (937) 643-0300.

Dining In DowntownDowntown-’83 Sweets

By Aimee Plesa ‘83 Sweets is home based business located in Kettering.

Alyssa Logan, the owner, sell her goodies online through the ‘83 Sweets Facebook page (www.facebook.com/83sweets) and on Etsy (www.etsy.com/shop/83sweets). She also sells her gourmet cupcakes hrough special delivery dates that she promoes through her Facebook page.

I had the honor of “meeting” Alyssa through the Devour Dayton Facebook page, where she contacted me with some very exciting news-she is in the running to appear on the Food Network’s popular tv show, Cupcake Wars.

Over the last several months, a web friendship has blossomed and we have been cheering each other on through personal and professional accomplishments. It was only recently that I was given the opportunity to taste several of her decadent cupcakes. My taste buds will never be the same!

Alyssa recently supplied myself and fellow Devour Daytonian, Dawn Bowes, with the most amazing cupcake sampler known to man. We were fortunate enough to get to try Milli Vanilli Bean, Uncle Buckeye, Fraggle Rocky Road, Mo’ Mo’ Mocha Chip and Peanut Butter and Jellies. In case you were wondering, Alyssa is blissfully stuck in the 80’s. All of her cupcakes creations feature a name that slyly ties into the decade of decadence. As someone who grew up during the 80’s, I appreciate the creative genius it takes to find a theme and make it work throughout the entire business! What I appreciate even more is the amazing flavors of her cupcakes.

Here are what Dawn and I think of the sampler we were so generously given.

Milli Vanilli Bean (front left). This was the first cupcake we tried. Dawn initially felt the cake was a little dry, but it wasn’t until my second bite that I realized what was different about this cupake-it has a denser crumb than most other cakes. This cake is reminiscent of a really good poundcake and has the flavor of a shortbread cookie. It is sweet, rich, buttery and heavy without being overdone in any of those qualities. The icing features flecks of real vanilla bean and is simply to do for. It offers just enough sweetness to liven up the cake without being cloying like many frostings do. Dawn and I agreed-we have both eaten our fair share of vanilla cupcakes and ‘83 Sweets’ is hands down by the best either of us have tried.

Peanut Butter and Jellies (back left). Alyssa’s ode to the ever popular childhood lunch brought memories flooding back from grade school. It features a vanilla cupcake topped with

peanut butter frosting and a generous dollop of grape jelly. I have to admit, having been burnt out on PB&J’s long ago, I was not very enthusiastic to try this particular cupcake. However, I am glad I gave in and sampled it. I was expecting a cupcake geared towards kids-full of sugar and not much else.

I will apologize to Alyssa now for ever doubting her ability!

To quote Dawn, “It’s like eating a REAL peanut butter and jelly sandwich!”. My boyfriend, who is a certified peanut butter junkie, was lucky enough to get to sample these treats and said this was his favorite cupcake of the five, as did Dawn.

Fraggle Rocky Road (back center). Alyssa’s best selling recipe features a chocolate cupcake with a marshmallow center, a maple frosting (I think), chocolate chips and pecan pieces. This cupcake is a sinful as they come and left my taste buds begging for me. Yes, it is safe to say this was my favorite of the batch. This cupcake features an amazing blending of flavors and textures. I was never a fan of rocky road ice cream, but this cupcake has converted me.

Uncle Buckeye (back right). Time for another Dawn quote, “OH WOW!” and “OH MY!” were uttered multiple times as she sampled this cupcake. I stuck to the more staid approach with repeated “mmmmmm’s”. Uncle Buckeye features a chocolate cupcake and a simply amazing peanut butter frosting drizzled with chocolate ganache. Dawn and I agreed it was the frosting that sets this cupcake apart from its competitors. The peanut butter flavor was rich and smooth, not greasy and fake tasting like many bakeries out there. You can taste the peanut butter and very little additional sugar.

Mo’ Mo’ Mocha Chip (front right). You can’t go wrong with a chocolate cupcake topped with mocha frosting that is studded with semi sweet chips. This edible cup of coffee goodness literally melts in your mouth and leaves you perfectly sated. Alyssa’s chocolate cupcakes feature the perfect blend of rich chocolate and sweetness to satisfy the more sophisticated adult sweet tooth.

While there was some dissension in the ranks about which cupcake was the best, it was unanimous that ‘83 Sweets has the best cupcakes any of us has ever tasted. If you are looking for something delicious for your next special occasion, I would highly recommend Alyssa and her gourmet treats. I know I will be using her services for my childrens’ combined birthday party next month. The hard part will be deciding which of her amazing flavors to order.

WEST Englewood, Farmersville, Gratis, Eaton, West Alexandria, New Lebanon, Brookville

Gem City’s Diamond Level Professionals: Ryan & Paul of Buffalo Wild Wings in Englewood

By Sarah Marquis First off let me welcome you to the inaugural article in this new Devour Dayton feature, where we celebrate fantastic food service staff of the Dayton area. I have personally picked the two gentlemen I am highlighting for this article from my own experiences. However, I want to get suggestions from the readers as well. If you are interested in submitting a fantastic food service professional for consideration, please email me at sarahn1183@hotmail.com with the pro’s name, job title, work place, as well as a description of what makes them so great. Everything from your favorite server, bartender, bus boy, chef, or lunch lady and so on, I’m open to investigating them all. I look forward to hearing from all of you!

My Personal Experience with Ryan & Paul I have chosen 2 phenomenal waiters from Buffalo Wild Wings (which I often refer to as BDubs) in Englewood (located at 891 South Main Street in Englewood) for this issue: Ryan Humfleet and Paul Hackworth. Wings are one of my favorite food groups and I am a sports lover, so I find myself there quite often. I have had the joy of having Ryan and Paul as my servers on multiple occasions and they are always on top of their game. My parents are also regulars and they know that my parents want: nachos with pico de gallo and salsa, charred (I’m pretty sure my dad would eat charcoal) Naked Tenders, Asian Zing sauce that Ryan got my mother addicted to and medium hot sauce for my father. They also know that my folks want their 22 ounce Bud Lights. Despite the fact that my parents are a little particular, Ryan and Paul don’t mind and genuinely enjoy seeing them when they come in to eat. Watching both Ryan and Paul work is very interesting. You get the feeling that they are in a room full of their best friends. They have found the way to strike the perfect balance between spending time chatting with their customers and being stellar servers. It must be noted that they are not the annoying type that tries too hard be your friend… they are just so naturally friendly and easygoing that you find yourself almost instantly comfortable with them.

Interview with Ryan Humfleet Ryan has been with B-dubs for 4 years. When I asked him what he liked about working at the Englewood Buffalo Wild Wings, he said “There is nothing not to like!” He enjoys the social environment and the sports, as he loves not having to miss a game. Next I asked Ryan what he thinks makes him so good at what he does. He didn’t like to brag and blushed a bit at the question, but then he said that it was his “people person” personality. He really enjoys making people smile. I then threw Ryan a semi-philosophical question: Are your customers your friends or are your friends your customers? Without much need for thought Ryan said that his customers are his

friends. He has over 430 contacts in his phone and many of them are his customers. He says he keeps good contact with them all. Ryan had a fun story about an Ohio State vs Michigan game when he talked the OSU fans into putting their tables into a horseshoe to watch the game. He said it was so much fun and the customers really “ate it up”.

Ryan’s personal favorite menu items are “Wings, wings, and more wings” with Asian Zing sauce. However, when he’s not feeling the wings, he enjoys the buffalo ranch wrap (which he tends to add the Asian Zing sauce to as well). He said that his customers tend to order the beer, wings, and wraps. I’m sure that my mother is not the only one he has hooked on the Asian Zing!

As Buffalo Wild Wings is a sports bar, I had to ask what Ryan’s favorite sports and teams were.

Ryan loves football and hockey the most. He is really big into local teams. Ryan is a big Dayton Gems fan, he likes the Cincinnati Reds, and he is a season ticket holder for the Cincinnati Bengals. Ryan does love one slightly less local team, the Boston Bruins. I got to sit in his section for game 6 and game 7 of the NHL finals, the Bruins vs the Vancouver Canucks and it was tons of fun! It must be noted that, despite his love for the Bruins, Ryan’s job performance was still spot on as expected.

I then asked if there was anything else he would like to add and he said, “Come in and ask for Ryan and Paul and let us give you the experience you deserve”.

Interview with Paul Hackworth Paul has been with B-dubs for a year now, but he used to work at Tumbleweed, which is another of my favorite places in Englewood.

From Tumbleweed, he remembers my ex -husband always requesting that his sweet potato be brought out on a separate plate! Paul has an impressive memory for detail. The thing that Paul enjoys most about working at Buffalo Wild Wings in Englewood, is “the regulars” because he loves having someone to talk to while he works. He thinks the fact that he is very personable, which he attributes to his dad, is what makes him so great at what he does. He likes making his customers laugh. When I asked if his customers are his friends or are his friends are his customers, he said his customers are his friends. He says that he has moved around a lot so he developed an ability to make friends quickly and easily. When I asked if he had any fun customer stories he took a moment to think, as there are so many it was hard to pick. He settled on telling me that there is a boy that comes in with his dad and always orders a root beer with cherries. Most servers just put a couple cherries in the root beer, but Paul gives him a little bowl of cherries. No matter which server has him, he is one that brings the boy his root beer and cherries, just like the boy likes it.

Paul’s favorite menu item is one of the new flatbreads. He likes the spinach and artichoke flatbread to which he adds quartered tomatoes. It’s become such a favorite that the kitchen team puts the tomatoes on every time they make it. He says that his customers most often order the burgers and wraps except on Tuesday (when wings are 40 ) and Thursday (when boneless wings are 55 ).

Paul is a football fan and his team is the Atlanta Falcons. He said football is all that matters. He also enjoys playing golf. Paul has shot an 84 on a 76 course, which is impressive. He likes Vijay Singh. He also noted that the “Happy Gilmore swing”, where you run up to the tee and swing, actually works if you do it right.

Paul’s final comment is “We’ve got good beer and good food so come out and see us.”

Friends in High Places When I contacted Buffalo Wild Wings about doing this article via email, I was very quickly contacted by Brad Haber, FMP, the Chief Operating Officer. He called me and told me that they were very humbled and very pleased that members of their Englewood team were being honored. He said that this is not the first time he has heard praise for Ryan and Paul and it very likely won’t be the last. Brad said that Ryan and Paul “are both true varsity caliber athletes” of the Buffalo Wild Wings team. Mr. Haber and the Regional Manager, Scott Weaver, as well as the managers I have met, all echo the same sentiment that they are so humbled by the recognition of their teammates and they are extremely proud of Ryan and Paul.

Thank you to Ryan and Paul for being Gem City Diamond Level Servers. I also want to mention that, in general, I have never had a bad experience at the Englewood Buffalo Wild Wings. If I could write all day about the staff I would. Jade and Justin are also on my radar as fantastic servers as well. So go out to Englewood and enjoy the food and the spectacular service.

SOUTH Trenton, Middletown, Franklin, Carlisle, Springboro, Waynesville, Lebanon

Southern Delights-Village Ice Cream Parlor and Restaurant

By Aimee Plesa Village Ice Cream Parlor and Restaurant is located at 22 South Broadway in Lebanon. They have been serving delicious food in an old fashioned soda fountain setting since the late 60's. On any given day you can find the staff tending to the needs of locals and tourists alike. The restaurant can be seen in Hollywood hits "Harper Valley PTA" and "Milk Money". It is currently owned by members of the Hartsock family.

Village Ice Cream Parlor and Restaurant is one of those rare eateries where old fashioned food and values go hand in hand. Whether you are just passing through the area or planning to spend the day in Lebanon amongst the shops, a visit to this ice cream parlor should definitely be on your menu. I recently spent an unforgettable evening there with my 3 youngest children. We are all counting the days until we go back.

Menu items at Village Ice Cream include such basics as burgers, hot dogs, cold sandwiches, french fries and soups. It also includes more unique items such as sweet potato fries, the Village Special (ham and fresh pimiento cheese grilled on sourdough bread), funnel cake fries and old fashioned phosphates.

My dinner for the evening consisted of a cheeseburger featuring Swiss cheese and bacon, sweet potato fries and a cherry phosphate. I am very concious about not over eating when I dine out and typically stop eating about halfway through my entree, but the burger I ordered was so good I could not put it down. Even after my dessert-the cherry phosphate-arrived, I still found myself nibbling on a perfectly seasoned and cooked cheeseburger. If you are wondering about the sweet potato fries, they disappeared before I even took the first bite of my burger. For the record, the sweet potato fries are my main motivation for visiting Village Ice Cream. The fries are crisp and sweet and, if desired, served with cinnamon and sugar.

The phosphates are made the old fashioned way-flavored syrup is mixed with soda water then topped with hand dipped ice cream. I have worked for 2 local ice cream companies, and neither compares to the taste of the ones served at Village Ice Cream. The staff at Village Ice Cream matches the food perfectly. The waitresses are attentive but do not make pests of themselves. If one is busy tending to other guests, another will be happy to help you.

My experience at Village Ice Cream Parlor and Restaurant was an exceptional one, but there were two things about my visit that bothered me. Some may find my first complaint petty, but I find it to be a glaring mistake for an old fashioned soda parlor to serve a cherry Coke straight from the fountain instead of mixing cherry syrup with the soda. The taste of a freshly mixed cherry Coke is far superior to those served from a "bag-in-box". My second complaint is an apparent lack of communication from the staff working the night we visited. This particular visit took place on a night when we were experiencing an outbreak of bad weather all across the Cincinnati-Dayton area. Parts of Lebanon were flooding and there were tornado warnings in effect. We knew nothing of the weather problems apart from the obvious downpour we watched from our window side seat. It is my opinion that in times of inclement weather, businesses have an obligation to inform their customers.

Hours of operation are daily from 11AM until 8PM March through October. Winter hours vary.

The staff can be contacted by calling (513) 932-6918 or emailing them at info@villageicecreamparlor.com.

Southern Delights-Heather’s Coffee and CafÊ

By Aimee Plesa Heather's Coffee and Cafe is the newest eatery to open in the historic downtown district of Springboro. It is located at 505 South Main Street, across the street from the K&W Drive In. The cafe is owned by Springboro High School alum Heather Leuzinger Sukola.

If you are looking for a new place to unwind from a hectic day or a quick escape for a delicious cup of coffee, Heather's Coffee and Cafe is just what you are looking for. I visited here for a mom's night out and left thoroughly impressed. The cafe, like many in the Springboro historic district, is located in what was once a private residence. For some businesses, this setting could be a hurdle, but it creates a homey, cozy atmosphere that truly works for Heather's.

The menu is every bit as comforting and cozy as the atmosphere. Choose from an assortment of freshly brewed coffees, wines, beers, appetizers, sandwiches and soups. Mom's night out began with a bottle of 2008 Bitch grenache followed by hot spinach and artichoke dip, bacon chicken quesadilla and white pizza. The spinach artichoke dip provided a delightful blend of gooey cheese and salty tortilla chips with just a touch of spinach and artichoke. I was unable to eat the chicken on the quesadilla due to food allergies, so the staff made half of it poultry free for me, for which I am eternally grateful. The quesadilla was the perfect blend of mellow cheese and salty bacon. Hands down, my favorite part of the evening was the white pizza which has a tantalizing tanginess to it that teases the tongue before melting away to a creamy cheesiness. Portion sizes are generous and you may find yourself asking for a to go box for any leftovers.

The staff at Heather's Coffee and Cafe is friendly and accomodating. Everyone goes out of their way to make you feel like a welcome guest in their home. During slow times, I witnessed the servers sitting at the tables with guests chatting and offering their advice on which drinks to choose. I had to make a special request of the kitchen and it was met with no resistance, unlike other eateries I have visited. When the opportunity presents itself, Heather herself makes an appearance out on the back patio to mix and mingle with her guests.

As you can tell from my review, I was completely bowled over by Heather's Coffee and Cafe, and with good reason. What's not to love about good food and good people mixed together in a comforting atmosphere? I am looking forward to many return trips to taste more of the made from scratch recipes and indulge in more fine wine. To receive notice of special events, you can follow Heather's on Facebook (www.facebook.com/HeathersCafe) or visit their website (www.heatherscoffeeandcafe.com).

Hours of operation are: Sunday-closed, Monday-closed, Tuesday 7-4, Wednesday 7-4, Thursday 7-10, Friday 7-10 and Saturdays are reserved for private parties. Kitchen closes daily at 3 and reopens at 6 on Thursday and Fridays.

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EAST Spring Valley, Bellbrook, Centerville, Beavercreek, Xenia, Yellow Springs, WPAFB, Huber Heights, Fairborn, Wright State University

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For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

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For details, please email Aimee at aimee@devourdayton.com or visit Our advertising page http://devourdayton.blogspot.com/p/ advertise.html

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Who Wants To Go On A Picnic?

By: Dawn Bowes Summertime brings cookouts, baseball, amusements parks, fireworks and picnics. Though anyone can have a picnic in their backyard, why not venture out into your town and find a great picnic spot for you. There are many spots across the Miami Valley where one can picnic and it doesn’t have to be in a park with a playground. It can be in a park that has many nature spots.

Below is a list of parks and websites to the cities they belong to where you can enjoy your next picnic.

5 Rivers Metro Parks are parks in the Dayton and surrounding areas. There are 19 parks in areas such as Englewood, Miamisburg, Germantown and Dayton that have beautiful parks where you can enjoy you parks. Check out www.metroparks.org/Home.aspx. When you click on the park it will give you a brief description of the park, what is offered in the park in the park whether there is a walking trail, playground or just a beautiful garden to experience. Out of the Metro Parks I would recommend Wegerzyn Garden Metro Park, Eastwood Park, Englewood, Germantown and Cox Arboretum, and Wesleyan Metro Park.

Several Parks in the Brookville and Englewood area are good parks to play with the kids.

Brookville’s Golden Gate Park is probably my all time favorite. The park houses four shelters that are enclosed and are available to rent for birthday parties, family reunions or wedding receptions. Also, there are several regular shelters that can be rented too. A huge play area for the kids called the Castle Park is a wooden structure that kids can play in securely due to it being fenced it. There are even seats for the parents to sit and watch their kids. Volleyball courts, baseball fields, basketball courts and a fishing pond wrap up this beautiful park. Check out all the Brookville Parks on the city’s website www.brookvilleohio.com/inner/parks.htm. In Englewood, there is Centennial Park which offers several play areas, shelters for those picnics, baseball fields, tennis courts and basketball courts. Yet, the biggest attraction is the FREE splash pad water park. This attraction has a huge sprinkler system of water hoses, water spouts, and a mushroom that spouts up water for children of all ages to enjoy, parents are welcomed to splash and play. The website for all the attractive parks in Englewood is www.englewood.oh.us/ parks.htm.

Don’t forget state parks for your picnic options. Many state parks have a lot of picnic areas for people and many things that a couple, family and friends can do. State parks in our area include Sycamore State Park, www.dnr.state.oh.us/parks/sycamore/tabid/791/Default.aspx, Caesar Creek State Park, www.caesarcreekstatepark.com/, and Hueston Woods State Park, www.dnr.state.oh.us/parks/huestonw/tabid/745/Default.aspx.

In conclusion, picnics are fun for all no matter what the age. They can be planned where one takes a basket full of food or spontaneous as running through the closest drive thru for a meal.

The good part of picnics is they are versatile; they can be on a table or on the ground or even just a blanket thrown on the floor in the middle of the living room. The best parts of picnics are the memories you will make when you go on one.

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