Six innovative ways to indulge in ice cream

Ice cream is a popular dessert that’s enjoyed across the globe. Blending the cold and the creamy, ice cream is an ideal treat on a hot day. According to IceCream.com, 87 percent of Americans have ice cream in their freezer at any given time. While Americans may enjoy their ice cream, New Zealand consumes more ice cream than any country in the world.

Historians and foodies believe Ancient Greeks enjoyed a dessert similar to ice cream as early as the 5th century B.C. Considering ice cream has been around so long, and that many cultures have created their own take on frozen treats, from gelato to sorbet to frozen yogurts, one may think there aren’t many new ways to indulge in this beloved dessert. But with a little creativity, anyone can come up with innovative ways to serve ice cream or any of its frozen cousins. The following are just a few different recipe inspirations.

1. Lightly butter flour tortillas and sprinkle them with cinnamon and sugar. Drape the tortillas over the rungs of the shelves in an oven, placing a cookie sheet underneath to catch any drips. Bake at 300 F until just crisp. Fill with your favorite ice cream for some frozen dessert tacos.

2. Create your own ice cream sandwiches from any firm cookies or dessert bars you have on hand. For example, cut two thin slices of fudge brownies. Spread softened ice cream in a complementary flavor, such as peanut butter or black cherry vanilla, in between the brownie sandwich pieces. Freeze to firm everything up and make it easier to eat.

3. Fried ice cream pairs the seemingly incompatible frozen dessert with heat. Freeze scoops of ice cream until they are solid, dip them in an egg wash and coat with crushed cookie crumbs. You can then refreeze the finished ice cream balls and have them set to fry in time for dessert.

4. Ice cream and frozen waffles make a quick dessert in a pinch. Raid the freezer for the ingredients, toast the waffles and then sandwich with ice cream. Top with fresh fruit and whipped cream, if desired.

5. Spoon your favorite cookie dough into a muffin tin and mold the dough so it lines the individual cups of the tin. Bake until firm and let cool. Use the cookie cups to make little ice cream sundae holders for parties. Their diminutive size makes them ideal for kids.

6. Whip up your own ice cream cake. Place a thin layer of any flavor cake on the bottom of a dish or pan that can be placed into the freezer. Scoop softened ice cream on top, then continue to layer as desired, finishing with ice cream as the final layer. Let freeze several hours until firmed up, then enjoy. —MetroCreative

From 1 and collected grocery bags of food were very responsive and generous,” said Heidi Hall, a GoochlandCares volunteer.

Neighborhoods were not the only participants in the Food Drive. Churches, businesses, and civic organizations also actively collected food and made generous contributions to help stock the Food Pantry. A notable example was the Goochland Rotary. Members organized food drives at both Goochland Food Lions. Their dedicated efforts alone led to the collection of an impressive 2413 pounds of food.

To effectively manage

Kitchens/Baths

Patios/Decks

New Construction

Doors/Windows

Sidewalks/Pavers

Remodels/Additions the influx of donations, more volunteers assisted in sorting, carrying, and shelving the donated goods in the Food Pantry. Chiles emphasized the indispensable role played by these volunteers, describing them as the heart and soul of the Food Pantry.

In addition to the food, over $30,000 was donated, which was an alltime high. Between the food donations and the funds raised, the Food Pantry can continue to feed more families in need of food and household goods.

Those wishing to get involved may contact Dominic Alexander at (804) 556-0400 or dalexander@GoochlandCares. org

Contributing Writer vines choking out your native landscaping...try eating some!

Looking for a delicious, unique and affordable summer snack? Look no further than your front yard! The wild grapes are here and they’re plentiful. What a better dish to prepare than dolmades or stuffed grape leaves? These leaves are here for the taking.

Several species of wild grapes are native to Virginia. The leaves are generally oval in shape and taper to a point. The leaves are arranged alternately along the stem. Tendrils that help the vines climb are forked and arise from the stems opposite from the leaves. Although aggressive, wild grape shouldn’t be confused with porcelain-berry (Ampelopsis brevipedunculata), an invasive species. The leaves are very similar so it’s easiest to tell the difference between native grape and porcelain-berry by the flower and fruit clusters. Porcelain-berries ripen in shades of lavender, blue and magenta. Wild grapes are dark purple when mature. In porcelain-berry the berry clusters are held upright, while in grapes the clusters hang downwards. The porcelain-berry has a tight bark, while the grapevine has a bark that sheds in lengthwise strips.

Below is an easy meat-free recipe using seasonal herbs such as sorrel, lemon basil and mint. Of course, the star of the show is our native grape vine. For the best results, select tender medium size leaves. Avoid the tougher, older leaves and leaves with insect holes.

Easy meatless recipe for dolmades (stuffed grape leaves)

Ingredients

„ 40 fresh vine leaves

„ 4 tbsp olive oil for drizzling

„ Lemon wedges or a tangy seasonal substitute such as sorrel, lemon thyme or lemon basil

„ Mint sprigs

„ Vegetable or chicken stock (if not homemade use store-brand low sodium)

„ For stuffing

„ ¾ cup long grain rice

„ 1 medium onion finely chopped

„ ¼ cup pine nuts or chopped pecans

„ ¼ cup seedless raisins

„ 2 tbsp chopped fresh mint leaves

„ 4 tbsp chopped fresh parsley from the vine leaves. Blanch the leaves in a large pan of boiling salted water until the leaves just begin to change color. This should take no longer than one or two minutes. Immerse in cold water.

Open the vine leaves, rib side up. Place a heaping tablespoon of the stuffing on each leaf. Positioning the stuffing in the middle of the leaf rather than at the base or stem helps.

First fold over the two outer edges to prevent the stuffing from falling out. Then roll up the vine leaf from the stem end to form a neat envelope or packet.

Cooking Directions

Preheat oven to 325 degrees after cooking the rice, combine it with the onion, pine nuts, raisins, parsley, chopped mint, and pepper. add salt if desired. using the previous stuffing instructions, take care not to overfill or roll the vine leaves too tightly. Repeat making about 40 packets.

Greg Blanchard 804-457-9426

20 Years Carpentr yExperience

VA Lic. 27505- 093745-A

20 Years Carpentr y Experience Blanchard & Associates Residential Contractor, Inc.

Greg Blanchard 804-457-9426 VA Lic. 27505-093745-A

Wild grapes provide nutritious food for birds and other animals. They also provide food for humans! So…..while pulling out the excessive native grape

„ ½ tsp ground black pepper

„ salt

How to Prepare Fresh Vine Leaves using a sharp knife, remove the stems

Lay the stuffed vine leaves, seam side down, in a 9-by-13-inch glass baking pan. Pack snugly but not tightly. Pour stock over dolmades. Place mint sprigs and lemon wedges or lemony herbs on top. Bake for 40 to 50 minutes. I prefer to cover my dish for half that time to prevent excessive drying.

When finished, drizzle with olive oil if desired. serve warm or cold with fresh lemon wedges or pesto.

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