Drunken Dutch Delicacies
Have you ever had stroopwafels? I hadn't heard of them until a happily hopped group of us stumbled up to the Bocoup Loft after the American Craft Beer Festival, where a stroopwafel manufacturer had dropped by and left a boxful of product. This pizzelle-like Dutch treat, made of two incredibly thin cookie-sized waffles with caramel pressed between, is intended for enjoyment with a warm beverage - if you set the stroopwafel on a mug of steaming something, that warmth will soften the stroopwafel and melt the caramel, turning it into a gooey, chewy treat. Here is an image of stroopwafels in their ideal use case.
Alas, I was not so careful in my consumption. I snarfed mine rather quickly like it were any old cookie, as befits post-Fest fun and hunger, only pausing to say "yeah, this is good". However, I'd gladly give them a "proper" try. (Bocoupers, are there any left?!)
Italian Finger Desserts
Another summer, another patio party at Dante! This summery fete was a blast due to the company of fellow foodies, literal splashy decor (beach balls and kiddie pools filled with water), local media coverage (yours truly was "Spotted in Boston"!), and, of course, plenty of delicious eats.
I was impressed with the dessert pictured at left. It probably has an official Italian name, but I'm going to call it a genoise cake ball. The two vanilla cake pieces were stuck together with amaretto cream, and the entire ball was then coated in amaretto chocolate and crushed almonds. Delicious and heady, the amaretto-chocolate combination was really winning. Genoise cake is usually so accommodating of creams, ganaches, and liqueurs. At right is an eclair filled with light peach custard and covered in an even lighter peach glaze. The chocolate dipping was sturdy and flavorful.
A Pre-Retreat Repast
It takes four hours to drive from my company's headquarters to our retreat center in Maine. Our caravan of 10 turned it into a day-long excursion, enabling the purchasing of, er, "retreat supplies", a waterfront seafood lunch, and gluten-free desserts along the way! The dessert in question came from Portland, Maine's Bam Bam Bakery. I never would have guessed that my peanut butter bar was gluten-free, it was so full of the usual baked goodies and then some:
The bar had a crumbly shortbread base that was then layered with fudge and marshmallow Fluff. Crisped rice that had been mixed into peanut butter came next, and chocolate chips topped it all off. Ooey, gooey goodness, and just as much of a treat as anything made with standard flour. I only wish I had more water on hand to wash it all down; that peanut butter / Fluff / fudge combination really sticks to your mouth!
Sunday Sugar...and Seafood
What do you do when you go to the North End for a meal at The Daily Catch, only to find that they're closed for the next half-hour? Why, cross Hanover Street to Mike's Pastry, of course, and enjoy an appetizer of dessert! I was glad to revisit this favorite college haunt to try their newer cannoli flavors. When I was in school, the chocolate mousse cannoli was a big deal; now, though, you get an ice cream shop's worth of varieties! Here is my Oreo cannoli, minus a bite or two.
Mike's now crushes Oreo cookies and mixes them with standard ricotta cream cannoli filling. I'm not the hugest fan of ricotta cream - hence that mousse cannoli back in the day - but I absolutely loved it with the Oreos added. (I guess I need my cookies with cream, eh?) The Oreo filling was in a standard cannoli shell dusted with powdered sugar; the fun touch was that both ends were dipped in cookie crumbles! Yum. I didn't sample this espresso cannoli - darn! - but I am told it was delicious.
Also, for the record - The Daily Catch has the. best. scallops. I have ever had!
Thanks for putting up with this blog's on-schedule Dump! Next up will be a full post on an unusual and interesting dinner, with desserts to match...
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