{Tasting Summer}: 5 Top Summer Food Festivals

Summer, travel and food go together as few things do.  And when you’re talking taking in the myriad food festivals that abound during the Summer season, there never was a more perfect trifecta.  I can attest that there is rarely a more authentic way to take in a destination—whether you have one day, or one week, to spare—than through its local food culture. 

To get you going and plotting your next delicious foray, these top seasonal food festivals from around the country will leave you satiated in more ways than one. 

The Atlanta Food &Wine Festival – when you’re seeking down-home, yet sophisticated, tastes of the South in food and drink, there’s no better place to be.  This perennial favorite brings together the best chefs and food purveyors from across the South for an unforgettable three-day indulgence that will remind you of all the right reasons that life below the Mason-Dixon line is grand. 

(May 31- June 3, 2018; atlfoodandwinefestival.com.)

Austin Ice Cream Festival – If you scream for ice cream, then imagine a one-day food festival dedicated to ice cream and more ice cream!  Test your ice cream eating skills with fun competitions, while feasting on confections from local creameries for the ultimate sweet indulgence. (June 23, 2018; austinicecreamfestival.com.)

Seattle Street Food Festival – Coffee isn’t the only thing Seattle does well.  Try a food festival boasting food trucks, pop-up picnics and more from local emerging chefs! (July 7-8, 2018; seattlestfoodfest.com.)

Taste of Chicago – Arriving on the heels of the 4^th of July, the Taste of Chicago offers one more delectable reason to celebrate.  Food lovers convene on this long-standing Midwest favorite, hosted lakefront in Grant Park, and adorned by a magical skyline, to indulge in the best of classic Chicago eats (deep-dish pizza, anyone?) along with nightly live entertainment to keep the good vibes flowing. (July 11-15, 2018; tasteofchicago.us.)

Maine Lobster Festival -- Imagine five days devoted to everything lobster! That's what's in store when you head to the annual Maine Lobster Festival. With fun and feasting in high gear, the acclaimed festival centers on celebrating local seafood.   

(August 1-5, 2018; mainelobsterfestival.com.)

Wherever your foodie adventures lead this Summer, you’re sure to find... 

Happy Eating!

Salted Honey-Caramel Sauce

Not all great dishes require extended time and effort to pull off something remarkable and deliciously nosh-worthy.  Take decadent salted honey-caramel sauce for instance.  This homemade treat comes together like a dream in a matter of mere minutes, and from there the sky is the limit on the number of ways to indulge.

From ice cream sundaes, to milkshakes, to cheesecake, to pancakes (you get the picture, no?), a drizzle or two or three of this homemade confection delivers irresistible sweet-salty-caramel-y goodness to your favorite desserts and dishes.

Make. Drizzle. Nosh. Repeat.  All in a day's... Happy Eating!

Salted Honey-Caramel Sauce
Ingredients:
1 tablespoon honey
1 cup sugar
1 cup heavy cream
4 tablespoons cold, unsalted butter
1 teaspoon Fleur de Sel (or coarse salt)   
1 teaspoon vanilla extract

Method:
Combine honey, 1/4 cup water, and sugar in a medium saucepan.  Heat over medium, swirling until sugar dissolves.  Bring to a boil; cook until mixture is deep golden brown, 4-6 minutes.  

Remove from heat and carefully whisk in cream, butter, salt and vanilla (be careful, mixture will splatter).  Let cool completely.  Sauce can be refrigerated for up to two weeks in an airtight container.  Gently reheat before serving.  Enjoy!

Recipe adapted from Martha Stewart   

Lemon-Spice Ice Cream Sandwiches

It's been quiet on the blog for a little while now, so I couldn't wait to get back to it after returning from my recent vacation in Cancun.  It was everything a beach getaway should be: relaxing, indulgent, restorative, and all around good for the spirit, soul and body. 

Back home now, I've been more eager than usual to share some Summer-worthy goodness with you. I mean, when you're flooded with inspiration from every side, it's all but self-torture to keep calm and do nothing. :)  So, to my kitchen I went--and I'm so thrilled to be back and sharing this fancy little ice cream sandwich recipe that I happened upon.

Like the best ice cream sandwiches, it starts with homemade cookies.  But not just any cookies.  These cookies are brightly accented with lemon, and coupled with kicks of cinnamon and ginger, for the perfect citrus-spice mix.  The ease of bringing them together and assembling is the cream on top (or shall I say in the middle)--and they deserve a whirl in your ice cream repertoire during Summer--and beyond.

Happy Eating!

Lemon-Spice Ice Cream Sandwiches
Ingredients:
1 stick unsalted butter, melted, plus more for pan
3/4 cup unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup sugar
1 tablespoon unsulfured molasses
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
2 large eggs
2 pints ice cream, softened

Method:
Preheat oven to 350 degrees F.  Butter a 10-x-15 in. rimmed baking sheet and line with parchment; butter parchment.  In a bowl, whisk together flour, cinnamon, ginger and salt.  In another bowl, whisk together butter, molasses, sugar, lemon zest and juice, and eggs.  Whisk dry ingredients into wet ingredients until smooth.  Spread batter evenly in prepared sheet.  

Bake until cake is dry to the touch and edges begin to pull away from sheet, 12 to 14 minutes.  Let cool 5 minutes.  Loosen edges with a knife; flip out of sheet.  Remove parchment; flip top-side up onto a wire rack.  Let cool completely.

Transfer cake to a work surface; cut in half crosswise.  Place one half top-side down on a  piece of plastic wrap.  Beat ice cream until malleable, then spread over cake in a 1-inch-thick layer (go all the way to the edges).  Top with second half of cake, top-side up.  Wrap in plastic and freeze at least 8 hours and up to 1 week.  Use a serrated knife to trim edges and cut into 1 1/4-by-3-inch pieces.  Serve immediately, or wrap in plastic and freeze for up to 1 week.  Enjoy! 

Recipe courtesy of Martha Stewart Living 
  

{Spring Popsicles}: Coconut x Lime x Rose x Raspberry

I returned from a quickie getaway to the beach over the weekend that left me relishing Spring--and all its vibes--more than ever.  Back home and searching for kitchen inspiration for the blog, it wasn't long before my musings turned to the yummy, refreshing and whimsical world of popsicles.

I've had these darlings on my radar for quite a while, with the boxed popsicle molds sitting at the ready for about a year now, as a testament.  (Baby steps.)  But the moment finally arrived when Spring fever, coupled with my childlike obsession for all things frosty, could no longer be denied.

Enter my homespun (but delightfully scrumptious--and figure friendly) concoction of slightly sweet, tart, floral, and citrus-y popsicles.  The blend of coconut water, freshly squeezed lime juice, rose water, and surprise!, elderflower cordial, with fresh raspberries for their gorgeous aesthetic effect and tart bite, produced my newest favorite snack that's sure to keep me noshing throughout the remaining days of Spring...and beyond.

Happy Eating!

Spring Popsicles: Coconut x Lime x Rose x Raspberry

Ingredients:
2 cups coconut water
Juice of 2 limes
Teaspoon of rose water
2 tablespoons elderflower cordial
Fresh raspberries

Method:
Combine coconut water, lime juice, rose water and elderflower cordial.  Fill popsicle molds halfway with mixure and add fresh raspberries.  Freeze for about 40 minutes.  Remove molds from freezer and fill with remaining mixture and top off with more berries.  Freeze overnight and enjoy! (Cook's Note: Run molds under warm water if difficult to remove.)  
  
 

Atlanta Summer Festivals, Food and Fun

Summers in the 'ATL' can represent many things to many people.  Despite the characteristic heat and humidity that blankets the city this time of the year, life doesn't slow down in hopes of cooler weather, but thrives as actively as ever in spite of it.

I relish taking in as much of the food scene as possible during the season, and in case you're looking to do the same, here's a starter list to get you out, about, exploring and enjoying what this fabulous city has to offer.

Downtown Restaurant Week ~ 
Going on now through Sunday, July 26, 2015, Downtown Restaurant Week features several of Atlanta's premier restaurants located in and near the heart of downtown.  With prix fixe menus ranging from $15 for lunch to $25-$35 for dinner, it's a great way to enjoy premium dining for a literal fraction of the cost. 

Ice Cream Festival ~
With July being National Ice Cream Month, there's no better way to close it out than with an Ice Cream Festival! The fun happens on Saturday, July 25, 2015 at beautiful Piedmont Park and will feature ice cream for sale, vendors, entertainment and fitness events.  Entry is free.

Garden Chef Demos ~
Enjoy lively chef demos showcasing the season's bounty every weekend, now through September, amidst the gorgeous Atlanta Botanical Garden in the Edible Garden Outdoor Kitchen.  Free with Garden admission. 

Atlanta Bar-B-Q Festival ~
Music, competitions, and scrumptious food and drink, mark the scene at the Atlanta Bar-B-Q Festival at Atlantic Station.  Mark your calendars for August 14th and 15th and get ready to indulge!

Beyond this list of favorites, there's so much more to explore as Summer continues to unfold.  Eventbrite, a global marketplace for events, is one of my go-to sources for featuring--and discovering--all that's happening in my area around my interests. Be sure to check out it out for more foodie happenings, or to plan your own special soiree with their event management software, and make the remaining days of Summer the most deliciously fun yet!

Happy Eating!

Photo Credit: Atlanta Botanical Garden
 

Strawberry-Basil Sorbet

*Special Post Update* Join me in celebrating Juneteenth by indulging in some delicious fare, including the dishes of my fellow contributors to the 2021 Juneteenth Virtual Cookout, located at the end of the post. In grand jubilee style, 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the U.S.--whose freedom was ultimately announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

As for me, I'm celebrating this year with my contribution of a sweet, frosty, fruity, scrumptious--and ultra refreshing--sorbet treat that's perfect for your Juneteenth celebrations--and beyond.

**********

There has to be a special place in heaven for the person who discovered the incomparable sweet treat known as ice cream.  And let's not overlook  the genius who decided to dubb July as National Ice Cream Month.  Heroes/Heroines in my book, without question.

Now to say that I love frozen, icy, creamy (or not so creamy) treats doesn't do justice to my lifelong obsession.  Truly, if I could savor them everyday, without consequence, I absolutely would. (I've done it for spells, like while traveling in Italy.  The effects of my daily gelato fix remained with me--or should I say my waistline--as a not-so-welcome reminder of my indulgent ways.  There's something about 'holidays' that make you feel calories are a figment of the imagination--or you simply just don't care.) 

More than cake, cookies, brownies, pies, pastries, or any other sweet decadence, ice cream helms my sweet affections.  So adding a homemade sorbet (made with luscious strawberries and sweet, lemony basil, no less) to the menu for my Spring Pop-Up Cooking School was a no brainer.  My class raved over it, and now I'm sharing the easy, four ingredient recipe, so you can get in on the action and savor it, too!

Make it now--and thank me later.

Happy Eating!

Strawberry-Basil Sorbet
Ingredients:
1 lb.  fresh strawberries, hulled and sliced
3/4 cup sugar
Juice of a small lemon
1/4 cup fresh basil, chopped
*Special Equipment: Ice Cream Maker

Method:
Combine berries and sugar in a bowl.  Stir to coat fruit, cover and allow berries to macerate for an hour. 

Add macerated berries and their liquid to a blender or food processor, along with lemon juice and basil.  Process until it becomes a puree.  Transfer mixture to a container and chill in the refrigerator for several hours or up to overnight. 

Pour chilled mixture into an ice cream maker and freeze according to instructions.  Once frozen, place sorbet in the freezer for at least two hours to harden further.  Enjoy!

Want More? Indulge in the Full Juneteenth Virtual Cookout 2021 Spread Below:

Watermelon Ice Pops  by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Harissa Honey Roasted Vegetable Skewers by Geo’s Table

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life

 
 

{Sweet Decadence}: Chocolate Sorbet

Dreamy. Indulgent. Scrumptious. Decadent.  Those are just a few of the words that come to mind when describing the frozen treat that I can never get enough of: ice cream!  And this past weekend, I brought an intensely satisfying version to life in my kitchen.

With little more than a few ingredients, and my ice cream maker in tow, I indulged in making an uber-rich, chocolate sorbet.  Because I relish ice cream more than any other dessert--dare I say food--I purposely try to limit its presence in my freezer for obvious reasons.  

But when you're talking homemade sorbet (or gelato or ice cream or any other incarnation of frozen cream), exceptions must be made.  Cocoa, cinnamon, espresso and vanilla are the main flavors that yield this sorbet that is as rich and fudgy and satisfying as any chocolate ice cream I've ever tasted.  And because it wields a potently sweet and chocolate kick, you only need a little to hit the spot (or so I tell myself.)

As the remaining days of Summer unfold, I look forward to enjoying more sweet decadence and hope you will, too.

Happy Eating! 

Chocolate Sorbet

Ingredients:

1 cup sugar
1/2 cup cocoa powder
1/4 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 cups water
1/4 cup brewed espresso (1 shot)

Method:

In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Transfer to a container and refrigerate until very cold.

Freeze the mixture in an ice cream machine according to the manufacturer's directions. The sorbet will still be soft; place it in an airtight container and freeze for 1 hour or overnight, until firm enough to scoop.  Enjoy!
Recipe adapted from Ina Garten

  

Link Love: A Southern Living Summer

While visiting my mom for Mother's Day weekend, I indulged in my usual habit of leafing through her decor and lifestyle magazines.  At some point along the way, I landed on a Southern Living issue that seemed to transport me right into the middle of Summer -- a scrumptious, mouth-watering, refreshing Summer to be exact.  

It's true that we eat with our eyes first. (At least that's true for me.)  And page after page presented recipes that spawned an inner excitement followed by the exclamation, "Oooh, I'm going to make that!"  It's the raw inspiration that keeps me excited about the joys of cooking and eating.

To make sure I could follow through on my new found excitement, I asked my mom if I could "borrow" her magazine and bring it home with me. :)  She graciously obliged and as the days of Summer unfold, I look forward to making many of the vibrant dishes that will make this one of the tastiest seasons yet.

While I have my mom's August 2012 hard copy edition on hand, I wanted to share the love with these links to some of my favorite recipes from that issue via SouthernLiving.com.

Here's to a Summer of Happy Eating...Southern Living Style!

Sip:
Iced Hibiscus Sweet Tea 

Nibble:
Chipotle Shrimp Cocktail 

Grilled Watermelon with Blue Cheese and Prosciutto 

Salad:
Three Sisters Salad

Main Dish:
Chicken Enchiladas 

Beef-and-Watermelon Stir-Fry

Sweets:
Icebox Butter Cookies

Mexican Chocolate Ice-cream Pie

Photo Credit

Sweet Auburn Curb Market

This past weekend I had the pleasure of taking in brunch at the Sweet Auburn Curb Market, the oldest public market in Atlanta and beloved by locals and foodies from near and far, alike.  Laden with a rich history, it's the perfect dine-n-shop destination for the finest in produce, seafood, meats, baked goods, and specialty items (think gourmet popcorn!), along with some of the best indulgent eats, which include an ice cream stand that was the catalyst behind my latest visit.

High Road Craft hosted its recently launched Saturdae Brunch and served up mouth-watering sips and eats, including decadent cafe mocha, freshly pressed juice, fried apple pie, and a berry delicious waffle creation, paired with its signature, soo-soo good frozen cream, for an over-the-top sweet satiation.

The menu offerings

Tossing caution (and calories) to the wind, my companions and I relished every bite we took, along with the friendly and attentive service we received from the High Road team.  If you're looking to make your Saturdays a tad bit sweeter and more scrumptious, then email Saturdae@highroadcraft.com for reservations or just drop by while you're in the market. Brunch seating is between 10 a.m. and noon.

Can you tell I was enjoying it? :)

And if you're looking for more savory eats, not to fret.  With offerings of everything from gourmet burgers and franks to Jamaican cuisine to Mexican fare to a coffee bar and much more, you're guaranteed to find something that suits your tastes and leaves you eagerly awaiting your next visit.

What could be better than feasting on delicious food, followed by shopping the freshest, choicest selections of produce, meats, seafood and bakery items? 

A fun art mural of the market's treasures

So as soon as you can, run--don't walk--to the Sweet Auburn Curb Market for an exceptional experience in good food and Southern hospitality.

Happy Eating!

Dessert Course: Affogato

When you're looking for an easy, yet elegant, dessert, the Italian delight, affogato, tops the list.  Coffee and cream elevated, affogato is the perfect finish for rounding out a gourmet meal or amping up simpler cuisine.  Requiring little more thought than having your favorite ice cream and coffee brew on hand, it comes together easily to satisfy a crowd or a party of one.

The rich, hearty espresso (traditional for affogato, although regular coffee will work), paired with the luscious cream, could almost be likened to a decadent after-dinner coffee.  And because you're working with only two main ingredients, be sure to make them the best coffee and ice cream you can muster.

Simple and easy, yet indulgent and special, affogato is always a good idea for a fabulous dessert course.

Happy Eating!

Affogato

Ingredients:
Freshly brewed espresso 
Ice cream of choice

Method:
Scoop individual servings of ice cream in dessert bowls or cups.  Pour espresso over the ice cream.  Serve and enjoy!   

I Scream For Ice Cream!

Ice cream is my hands down, absolutely favorite sweet treat.  It's always been that way; always will be.  No matter the weather--smoking hot or freezing cold--or the seemingly limitless incarnations, such as sundaes, splits, floats, pies, cakes, affogato, semifreddo, gelato and more--I am always in the mood for ice cream.

So now that July, the National Ice Cream Month, itself, has arrived, there's one more reason (as if one was needed) to partake in that dreamy, creamy, perfect creation known the world around as ice cream!  To help you kick-off this not-to-be missed month-long affair, I'm sharing a few of the best ice cream recipes I've come across lately.

 Grilled Banana Splits With Hot Fudge and Rum Caramel

 Butterscotch Nut Sundae

 Turtle Ice Cream Pie

And alas, if the thought of making your own frozen cream seems a bit too daunting, consider a visit to some of the nation's top ice cream joints, grab a spoon and dig in!

Happy Eating!

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