When I moved upstate from NYC, I learned to make my own cookies and ice cream, and since then, I don't buy them at the store anymore, but there were some cookies that I especially liked - Walker's Shortbread - delicious with no fake ingredients, just lots of butter to make them "sandy," Pepperidge Farm Bordeaux Cookies, best served with Haagen Dazs Coffee Ice Cream, extra good with a few whole blueberries on top, and Nabisco Ginger Snaps, which were almost savory rather than sweet. Occasionally, at dinner parties I serve Haagen Dazs Ice Cream Bars after dinner. They are individually wrapped, ready to hand out. Everyone was like a little kid getting something from the ice cream truck. I didn't offer choices, or I would have had too many varieties to buy and then too many hanging around the freezer after my company went home. I just got my favorite, vanilla ice cream covered in dark chocolate.
Just yesterday I was told that Pearl Oyster Bar in New York City is closing because it didn't survive the pandemic! I have not seen this information anywhere on line so I hope it's simply not true. It was always my recommendation that when you ate there, you choose whatever sounded good to you for dinner - it would be reliably delicious - but then for dessert go straight for the chocolate mousse, which is the best – the very best – chocolate mousse I have ever had. Unfortunately, Rebecca Charles, the owner of Pearl, did not put the recipe for this mousse in her lovely memoir, Lobster Rolls and Blueberry Pie, but I have come pretty close with Ailene's Chocolate Mousse. Should Pearl be really, regrettably gone (which I hope is NOT the case), this recipe will become even more important.
I live for the Cadbury Milk bar. And Cadbury Flake. Gotta have Flake on ice cream. It should be a rule.
ReplyDeleteHi, Eb,
ReplyDeleteNever tried Flake on ice cream but will give it a go. Glad to know someone else likes Cadbury's Dairy Bar.