A day in June, at last.
Back in January or February, June seemed a far-off dream, eons away. Yet here we are, knocking on summer’s door, basking in balmy breezes (as of this writing; who knows by the time it’s in print), watching our gardens grow.
That’s called poetic license. The truth is, we all know that a few warm, sunny days do not a summer make, and our gardens have miles to go, but if you’re a Pacific Northwesterner, a few beautiful June days can wipe out months of winter angst.
Besides a patch of good weather, however, June is packed with other reasons to celebrate, some serious, some silly, such as National Jelly-filled Doughnut Day,
June 8. Not that I have anything against jelly-filled doughnuts (a.k.a. Bismarcks) but really, why do we need a day of national recognition for a calorie-filled pastry? The same goes for Frozen Yogurt Day, which happens to be Thursday.
But, there’s also Flag Day, June 14, when all over the country Old Glory will be displayed from coast to coast, and a week later, Father’s Day, which this year coincides with the Summer Solstice, the first day of summer, June 21, giving us a double reason to have a good time. For me, however, Father’s Day this year will carry a bit of sorrow mingled with the remembrances, as this will be the first Father’s Day of my life without him present on this earth.
Many of you who are regular readers know something of my father because I’ve written about him on several occasions; others have met him in past years during some of his many visits to the island. At 100 years plus 7 months, he simply lost the will to stay in the game and quietly left this world, on the morning of May 13. I’ll no doubt feel compelled to talk again about this remarkable man, come the Father’s Day column.
Meanwhile, if you’re a yo-yo fan, your day to spin, whirl and twirl is this Saturday, the 6th of June, National Yo-yo Day. You still have time to organize a yo-yo contest, to be followed, of course, by a bring-your-own-yo-yo (byoyy) party. Personally, I gave up yo-yos the day I broke the glass in the china cabinet trying to do, as I recall, a “round the world.”
June is also Adopt A Cat Month, Tennis Month (the French Open is on right now, if you’re a tennis fan), Turkey Lovers Month (adopt a turkey, or do what with a turkey?), National Iced Tea Month, Dairy Month, Rose Month, and (be prepared for this one), Potty Training Awareness Month. I don’t even want to think about how you’d go about celebrating that one! BYOP?
According to the calendar I’m looking at, there is not a day in June without a reason to celebrate something, but as I said at the beginning, the biggest reason of all is simply that June finally, at last, rolled in, bringing with it those warm rays of optimism.
RECIPES
This Sunday, June 7, I’ll be quietly but very happily celebrating another of June’s special days, National Chocolate Ice Cream Day. Join me, if you love chocolate ice cream as much as I do. A bowl of quality chocolate ice cream, with some caramel and/or chocolate on top would do, but if you want to “do it up brown,” (an old saying most of you won’t recognize), try one of these.
This one is going to take some time and a bit of care, but oh, my, the results!
CHOCOLATE (WITH YOUR FAVORITE ICE CREAM INSIDE) BOMBE
5 cups rich dark chocolate ice cream, softened and divided, see instructions (please use the best ice cream you can get your hands on, or make your own, but that’s another column)
2 cups peanut butter/chocolate ice cream, or butter pecan, or Heathbar Crunch, espresso, or whatever turns you on when it’s combined with chocolate
Crushed pretzels, chopped nuts, chocolate sauce (homemade or purchased), for topping/garnish
First a note about the bombe mold. Any rounded, domed shape mold can be a mold for a bombe; use whatever you have available. They need to hold about 1 cup or a bit more and be freezable.
Spread ½ cup of the chocolate ice cream into each of 6 molds, covering the bottom and extending the ice cream all the way up the sides of the mold. Use plastic wrap on your hand or thin plastic gloves, pushing the ice cream into place. Cover with plastic wrap and freeze until the ice cream is firm, 30-45 min.
Remove molds from freezer, uncover and add about 1/3 cup of your chosen next ice cream layer (the filling), pressing it gently down inside the first chocolate layer. Cover with plastic wrap and return to freezer until firm, 30-45 min.
Remove molds from freezer, uncover, and press 1/3 cup of chocolate ice cream on the top of each bombe, smoothing the ice cream to the top rim of each mold. Cover again with plastic wrap, return to freezer overnight, or up to 24 hours.
To unmold, when ready to serve, dip each mold into warm water for a few seconds (6-8) to loosen, and invert onto plates covered with a bit of crushed pretzel or nuts, drizzle with chocolate sauce (or caramel if you prefer), and garnish with more nuts or crushed pretzel. (If the bombe doesn’t come out easily, dip it again briefly until it does.)
What is more basic and delicious than cookies and ice cream, especially when you put them together in your homemade ice cream sandwich. I’ve several recipes for ice cream sandwiches; I like this one because the cookies are delicious just by themselves. These can be adapted for kids or adults; just vary the ice cream filling and/or the garnishes.
MAKE IT YOURSELF ICE CREAM SANDWICHES
2 cups flour
½ cup unsweetened cocoa powder
1 t. baking soda
½ t. salt
1 cup unsalted butter, at room temp.
1 cup sugar
1 cup (packed) brown sugar
2 large eggs
1 t. vanilla
1 pkg. (12 oz. or about 2 cups) dark chocolate chips
3 pints chocolate espresso or coffee ice cream (or your ice cream of choice), softened slightly
Chopped toasted hazelnuts, or almonds, pecans; or use chocolate sprinkles
Sift together flour, cocoa powder, baking soda and salt into a mixing bowl.
With electric mixer, beat butter in a large bowl until fluffy. Gradually beat in white and brown sugars; beat in eggs one at a time, then add vanilla.
Beat dry ingredients into butter/egg mixture then stir in the chips.
Drop heaping tablespoonfuls of the cookie batter onto cookies sheets lined with parchment paper, spacing them about 2 inches apart. Flatten slightly. Bake in a preheated 350-degree oven about 20 min., or until cookies are dry-looking but still soft to the touch. Cool on the baking sheets, then layer between sheets of waxed paper in a container until ready to use (or freeze until ready to make sandwiches).
To make sandwiches, place one cookie, flat side up, on counter top. Top with about 1/3 cup of ice cream and flatten it slightly, then top with another cookie, flat side down. Roll the edges in nuts/sprinkles or garnish of choice. Freeze assembled cookies until firm (unless you and friends are eating them as assembled). Makes about 12 to 14 sandwiches.
OK, the last two recipes were a bit time consuming; here’s one you can whip out in less time than it takes for me to type it here. You never know where a good recipe might pop up; this one came from a Nestle’s package, but I change things a bit to make the chocolate richer. If you prefer your chocolate less intense, switch the mini-morsels to semi-sweet and use whatever ice cream pleases you.
MOCHA ICE CREAM PIE
1 prepared 10-inch chocolate cookie crust
½ cup dark chocolate mini-morsels
1 qt. Espresso Chocolate or Dark Chocolate ice cream, softened
1 cup refrigerated double chocolate flavor milk
Chocolate syrup (your preference)
Sprinkle the morsels over the bottom of the crust. In a large bowl, whisk together the ice cream and chocolate milk, combining well. Spoon into the crust and freeze the pie for 2 hrs., or until firm. Drizzle with chocolate syrup before serving. Serves 6.
