Tag: food history

Posted in Daily, Food

Of “Portable Pies”

Posted on by Sugar and Spice..... Among Other Things

Although the modern lifestyle had attracted the tradition of “having food on the go” ranging from well wrapped portable sandwiches, cupcakes, tarts, salads to mention a few; portable pies were in existence since ancient times. Popularly known as “turnovers”, these portable pies were made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. Made sweet or savory, “turnovers” are often made as a sort of portable meal or dessert, similar to a sandwich; had for breakfast, snacks, desserts or quick picnics. From being baked to fried, fillings include fruits (apples, blueberries and cherries), meats ( chicken, beef and pork), vegetables (sweet potatoes, carrots, peas), eggs or even cheese. Specialty versions are made with fillings of wild rabbit and leek.

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Traditionally turnovers are usually sweet, with popular pastry being the classical puff pastry. Known as sweet tarts initially, the term turnovers had come to reference around the eighteenth century. Made then as a sort of small, typically individual pie or pasty, in which the filling is placed on one side of a piece of rolled-out pastry and the other side is then turned over’ to cover it, forming a semicircular shape (Sporting Magazine, 1798).

Though these “turnovers” may have been there across different cuisine, albeit under other popular names. From the empanada of South and Central America (mixture of chopped meats, hard-boiled eggs, minced vegetables, olives, raisins, highly seasoned), the Russian pirozhki (meat, fish, cabbage, mushrooms or cheese), the famous Cornish pasties (large turnovers filled with beef, onions, turnips), Chinese dimsum (meat, fish, vegetables), Indian Samosas (chickpeas, potatoes, spices), Polish Pierogies, Middle Eastern Sanbousic (cheese and dill) and the Greek Spanokopitas (fillings of spinach, cottage and feta cheese with olives) are few among the many “global turnover” choices to experiment with as “quick meals or snacks” on the go.

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Source: https://www.africanbites.com/chicken-samosas/
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With arising global popularity, little wonder then Turnovers have their own days. To mark celebrated food days of the National Apple Turnover Day (July 5th) as well as the World Chocolate Day (July 7th), sweet apple turnovers drizzled with chocolate may be a good way to mark them. For kitchen chefs, experimenting with turnovers may be a change from the regular desserts or savoury versions can be stuffed with meat leftovers, vegetables or just sweet fillings, depending on the mood of the hour. From sweet, savoury to spicy or cheesy; “turnover pies” have a variety of taste to offer, besides being a “quick solution” for sudden brunches, high teas or simply cravings.

Source:https://en.wikipedia.org/wiki/Spanakopita#/media/File:Spanakopita.jpg
Source:https://www.valyastasteofhome.com/easy-belyashi-recipe-pirozhki/
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Posted in Daily, Food

Puddings..of Chocolate and More

Posted on by Sugar and Spice..... Among Other Things

[1730]
“Chocolate Puddings. To a Pint of Cream take eight Eggs, the Whites of four, beat them well together, and mingle with your Cream; put in some Nutmeg, Cinnamon, and Ginger, a quarter of a Pound of Naples Bisket, and a quarter of a Pound of Chocolate grated very fine, put in a little Orange-Flower Water, and a little Citron minc’d; mingle it mighty well together, and if you bake it, put a Sheet of Puff-paste in your Dish, and raise a little Border in the Rim, put in your Pudding and cross-bar it, and ice it with thick Butter and Sugar, and bake it in a gentle Oven, and when bak’d serve it away, or you may boil it if you please.”
—The Complete Practical Cook, Charles Carter, facsimile 1730 edition [Gale Ecco Print Edition:Detroit] (p. 106)

One of the highlights of having warm weather is when impromptu visits are possible, especially on chance meeting of old friends or neighbours. With plenty of delivery services available at ” the fingertips or touch of thumb pads”; it’s often the desserts that need to be made or created in a jiffy. Which is why, certain desserts especially custard, ice cream, puddings to name few easy ones are one of the necessary knows for every “fledgling” cook.

 

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One of the easiest desserts to make with the ingredients of cornstarch or flour, cream, milk, butter and vanilla for the most simple and basic puddings. Adding in cocoa, bananas, battered breadcrumbs and even eggs are the small variations that make an entirely new recipe and flavour of the “new pudding”. Few “pudding pointers” to keep in mind include:

  • Although easy to make, complete and whole attention is required from making the batter to setting it to chill or baking it.
  • Constant stirring is needed while cooking the pudding to avoid lumps or burning.
  • The flavours, texture and consistency is very adaptable, so don’t be afraid of experimenting.
  • Make sure the flour is sieved properly because no matter how it is whisked, if the flour is not smooth it will give you a lumpy texture.
  • To store it, cover it with a plastic wrap to avoid the formation of a layer. The same applies while chilling the pudding too.
  • For baked puddings, grease the tin with butter and then refrigerate it for few minutes. This will form a layer and avoid it from sticking to the base.

 

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With National Chocolate Pudding Day tomorrow, one can go a step further with whole or shots of “pudding cakes” or “pudding shakes” with whipped cream, sprinkles and M &M’s to add on; not to forget the ice cream too.

“Life’s a pudding full of plums.” 
W.S. Gilbert (1836-1911)

 

Source:https://lovelylittlekitchen.com/homemade-chocolate-pudding-pie/
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Source:https://www.myfoodandfamily.com/recipe/178128/layered-marshmallow-chocolate-pudding-pie
Source:https://www.tasteofhome.com/recipes/homemade-chocolate-pudding/
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Posted in Daily, Food, Stories Around the World

“Canna” with the “petite duchesse”

Posted on by Sugar and Spice..... Among Other Things

Ever had “flashes of lighting” alongside “tubes of rich goodness” ? If the answer is in the negative or a query; with the month of June nearing to an end, it would be a good time to take up on the celebratory days of the éclair (choclate éclair, to be very specific, June 22nd) as well as the cannoli (June 16th), respectively. With the local deli’s and bakers’ going on full swing of celebratory discounts as well as interesting combinations to mark these days for foodists; delving a little bit into their food history would be quite interesting.

Originating from the 19th century France, also known as sweet baguette, an éclair was an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. Typically piped into an oblong shape, the dough is baked until it becomes crisp and hollow within. When cooled, the pastry can be filled with a wide range of flavours, like vanilla, coffee or chocolate-flavoured custard (crème pâtissière), with whipped or chiboust cream and then iced with fondant icing. More exotic fillings include pistachio and rum flavoured custard, fruit-flavoured fillings or chestnut purée. If the icing is of caramel, the dessert is known as “a bâton de Jacob.”

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Source: https://www.thespruceeats.com/chocolate-eclair-recipe-995139

Etymology speaking, the pastry title comes from French éclair “flash of lightning”, named so because it is eaten quickly (in a flash). Initially known as “pain à la Duchesse” or “petite duchesse” til the 1850. Towards the 1860s the word eclair took over, both in English and French. Historically the speculation was that this little delight was first made by Antonin Carême (1784–1833), the famous French chef of grande cuisine.

“Leave the gun. Take the cannolis.” Clemenza, in ‘The Godfather’

Moving across to the Sicilian and the Italian-American cuisine, delicate “tube-shaped shells of fried pastry dough”, usually with a sweet, creamy filling (most commonly containing ricotta) have been quite popular especially in the island of Sicily. Known as “cannoli”, they range from sizes of cannulicchi (smaller than finger sized) to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi.

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Source:https://www.washingtonpost.com/lifestyle/food/the-right-way-to-eat-a-cannoli/2014/08/29/c71d8b10-21a0-11e4-8593-da634b334390_story.html?noredirect=on&utm_term=.02ff0b88e76f
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With its roots tracing back to the Middle Ages; this best known Sicilian pastry takes its’ name “cannolo (cannoli in English)” from the long tubular shape, as a diminutive of canna (a cane like reed) like sugar cane stalk. Back in the ninth centruy, Arabs had introduced sugar cane into the Sicilian cooking, thereby replacing honey as the sweetener of Sicilian confectionary to sugar. Similar desserts from the Middle East include Zainab’s fingers (filled with nuts) and qanawāt which were deep fried dough tubes filled with various sweets.

During the medieval years, the tubular shell shape was formed by rolling the paste into a flat, circular shape, then wrapping it around a sugar cane stalk. Legends abound but among them, most lead to the origin from western Sicily, probably in Palermo or nearby. Made often as a springtime item, most commonly associated when sheep produced more milk for ricotta around the Fat Tuesday (Carnevale).

Summer still going strong and picnics in full swing, for the first timers it would be a good time to experiment the sweet delicacies for a change. As for the kitchen experimenters and part time chefs, getting creative with homemade eclairs and cannoli would be a good change from the routine desserts.

Source:https://vk.com/slideshowarts
Source:https://www.bbcgoodfood.com/recipes/eclairs
Source: https://www.craftaholicsanonymous.net/homemade-cannoli-filling-recipe
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Source:https://www.cookingchanneltv.com/recipes/rachel-khoo/underground-eclairs-2695801
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Source:http://valentismarket.com/bread-and-dessert-bakery/cannoli/

 

Posted in Daily, Food, Musique, Stories Around the World

Evolution of the “Accidental Fudge”

Posted on by Sugar and Spice..... Among Other Things

“Sandra turned to the page with the title “Toklas’ Hashich Fudge.” The original hashish brownies. ‘Peppercorns, nutmeg, cinnamon, coriander, stone dates, dried figs, shelled almonds, peanuts,… A bunch of canibus sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts… it should be eaten with care. Two pieces are quite sufficient…” – Allegra Goodman, The Cookbook Collector

Like most of the “delectable sweet pleasures of the palate “, this sugar candy made flavoured with choclate, fruits, nuts and other flavours; had hot or cold has made its’ own mark in the sweet world. These days, various flavours of “fudge” are made, giving them a vibrant as well as visual appeal to the eyes and the palate.

Technically, fudge is made by mixing sugar, butter and milk, heating it to the soft-ball stage and then beating the mixture while it cools down to get a smooth, creamy consistency with fruits, nuts, chocolate, caramel, candies and other flavoring agents being added either inside or on top. Yet the true origins of “fudge” can’t be exactly traced, though it’s believed to have been originated and gained popularity in late 19th century America. However popular belief among food historians was that the first batch was an accidental “fudged” batch of caramels; hence the name “fudge”.

 

Source:https://delightfulemade.com/2014/12/07/cranberry-bliss-fudge/
SourcE:https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Fudge_toffee_cookies.jpg/1024px-Fudge_toffee_cookies.jpg
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Source:https://bakerbynature.com/6-ingredient-butter-pecan-fudge/
Source:https://realhousemoms.com/salted-pretzel-caramel-fudge/

A letter in the archives of Vasser College (1921) written by Emelyn Battersby Hartridge reveals the first documentation of “fudge”. Emelyn wrote that her schoolmate’s cousin made fudge in Baltimore (1886) and sold it for 40 cents a pound. This was the first known sale of fudge. In 1888, Miss Hartridge asked for the fudge recipe, and made 30 pounds of fudge for the Vassar Senior Auction. The recipe was very popular at the school from that point forward. The diary of another student mentions making “fudges” in 1892.

What is it that we love the best,
Of all the candies east or west,
Although to make them is a pest?
Fudges. **

 

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Source:https://en.wikipedia.org/wiki/File:2018_05_Fudge_IMG_1913.JPG

An 1893 letter from another Vassar College student describes “fudges” as containing sugar, chocolate, milk and butter. “Fudges at Vassar” was a recipe printed in The Sun (1895) describing the confections as “Vassar chocolates”, which comprises of sugar, milk, butter and vanilla extract. Fudge became a new confection after word spread to other women’s colleges of the tasty delight. Later, Smith and Wellesley schools each developed their own recipe for fudge. Later fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.

What perches us upon a chair
To stir a sauce-pan held in air,
Which, tipping, pours upon our hair —
Fudges. **

While the first recipe specified butter, milk and sugar, today, American fudge often differs with whipped cream instead of butter and the addition of chocolate flavouring. There are different types of similar recipes to “fudge” across the globe with the Indian “Barfi”, Polish “Krówki” ( Polish fudge, semi-soft milk toffee candies), the Italian “Penuche” which is a fudge-like candy made from brown sugar, butter, milk and vanilla flavouring; as well as the Scottish “Tablet” (taiblet in Scots). Tablet is a medium-hard, sugary confection made from sugar, condensed milk and butter, brought boiled to a soft-ball stage and allowed to crystallise. It is often flavoured with vanilla or whisky, and sometimes has nut pieces in it.

The versatility of fudge is that it can be had alone cold, or served on top of sundaes,  ice cream and even cakes as hot fudge. With various assortment, variety and fun in the process of fudge making; little wonder then that “a set of ditties”  (**) were made by the college girls during and for the “fudge making process”. On the occasion of National Fudge Day (June 16th), it would be time for some fun, rhymes and sweet cooking for all the “home kitchen chefs” or tasting for the food connoisseurs.

What needs more stirring than oat-mush,
And more still when we’re in a rush,
But what’s e’en sweeter than a “crush”?
Fudges.

What subtle odor doth recall,
To artless minds that “long-owed call,”
On the sweet maiden up the hall?
Fudges. **

 

Source:https://www.crazyforcrust.com/5-minute-white-chocolate-fudge-3-ways/
Source:https://en.wikipedia.org/wiki/Barfi#/media/File:Almond_Khoa_based_burfi_Mumbai_India.jpg
Source:https://en.wikipedia.org/wiki/Kr%C3%B3wki#/media/File:Krowki002.jpg
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Source:https://en.wikipedia.org/wiki/Tablet_(confectionery)#/media/File:Butter_tablet.JPG
Posted in Daily, Food

Origin, Evolution and Art of “Tarte”

Posted on by Sugar and Spice..... Among Other Things

“The Queen of Hearts, she made some tarts,
All on a summer day:
The Knave of Hearts, he stole those tarts,
And took them quite away!” – Lewis Carroll

As echoed by the words of Lewis Carroll, the association of “tarts” to the upper ranks of pastries has been there since the medieval ages. Fast forward to the present, their popularity hasn’t diminished by any means with more than three food holidays for tarts like the raspberry tart day (May 3rd), Cherry Tart Day (June 18th), Butter Tart Day (June 1st) and even National Milk Tart Day (February 27th) as declared and celebrated by “foodimentarians” around the world.

Tart is basically a baked dish with filling over a pastry base with the top left open. While the pastry is usually of shortcrust, the filling can vary from sweet to savoury; although modern tarts are fruit-based with or without custard. Miniature tarts known as tartlets like egg tarts are also gaining widespread popularity as they can essentially substitute for a complete breakfast for the “busy fast paced” world out there.

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Originating from the Old French “tarte” or Medieval Latin “tarta”; the distinction of tart with flan, quiche and pie are often blurred with differentiation on the basis of the covering over the pastry or the filling type being sweet, savoury or meat and vegetable based. the categories of “tart”, “flan”, “quiche”, and “pie” overlap, with no sharp distinctions.

“Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.” Sloane Crosley

On tracing the origins of tart, most food historians believe that they came about from the tradition of layering food or “putting things on top of other things” especially over notably round, flat pieces of bread or bread based crusts. Over time, the base was pastry type and then tarts had come about. Another line of thought maintains that tarts spring from the Medieval pie-making tradition, as a kind of flat, open-faced pie. Dating to at least mid 15th century, one of the earliest tarts was “the Italian crostata”, described as a “rustic free-form version of an open fruit tart” or “an open-faced sandwich or canape” due to its’ crusted appearance.

With the arrival of enriched dough around the 1550s, pies took a setback of being a common man’s way of recycling offal and table scraps, while tarts were made with fillings of “high cuisine” often made artistic and pleasing to the eye as well as palate. Often custard-based, a large, open tart presented a broad canvas upon which an artistic chef might compose a work of edible art with brightly-colored fruits, vegetables and spices added onto or into them, mostly being sweet than savoury, or a little of both.

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Typically free-standing with firm pastry base of dough, itself made of flour, thick filling, and perpendicular sides; tarts have been made with varied fillings including jam, Treacle tart, meringue tart, tarte Tatin and Bakewell tart.

In fact, the “tarte Tatin”, named after the hotel (originated in France) serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Over the years, this version as spread to other countries over the years with the filling upside-down being of not just apples or other fruit but also onions, tomatoes and other vegetables.

With savoury tarts getting their own special niche of “quiches”, German Zwiebelkuchen ‘onion tart’ or Swiss cheese tart (Gruyere); tarts and their related varieties are here to stay, especially for quick, comfortable, fun and artistic cooking. With June being the month of outdoors and picnics, tarts and pies are very much here to stay.

“I’m really a scientist. I follow recipes exactly – until I decide not to. And then I’ll follow something else exactly. I may decide I could turn this peach tart into a plum tart, but if I’m following a recipe, I follow it exactly.” Ina Garten

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Posted in Daily, Food, Stories Around the World

Of “Catchup” and Origins…

Posted on by Sugar and Spice..... Among Other Things

“Three tomatoes are walking down the street – a papa tomato, a mama tomato and a little baby tomato. Baby tomato starts lagging behind. Papa tomato get angry, goes over to Baby tomato and squishes him…..and says ‘Ketchup!”
-Uma Thurman in ‘Pulp Fiction’ (1994)

Sweet and tangy, often used as a condiment for the “hot or fried, greasy” dishes and at times, as an add on for dressings, sauces or flavouring for the main course dishes; “ketchup” or “catchup” has evolved into being almost a must in every household. In fact, to flavour the most mundane or for a quick scratch meal; ketchup is the answer. Little wonder then with hoards of “tomato sauce” enthusiasts around, a whole day has been dedicated as National Ketchup Day (June 5th).

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Typically made from tomatoes, sugar, vinegar, assorted seasonings and spices; this sauce had initial recipes of egg whites, mushrooms, oysters, mussels, or walnuts, among other ingredients. Some of these ingredients have been modified and labelled under other sauces; such that the term “ketchup” (earlier known as catsup, catchup, red sauce, ketsup) refers to the unmodified tomato ketchup (not the mushroom ketchup). While the specific spices and flavors may vary; most commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger.

“You know, you really can’t beat a household commodity – the ketchup bottle on the kitchen table.” Adlai Stevenson

Condiments and sauces have been an accompaniment for main course meals a s well as snacks from the very early days of civilizations. Delving into the origins and roots of “ketchup”, this concoction of the Orient had been passed on to the colonists. The 17th century Chinese cuisine included a concoction of pickled fish and spices; known as kôe-chiap (Amoy dialect) or kê-chiap meaning the brine of pickled fish (like salmon juice) or shellfish. Seen in the Malay States (Malaysia and Singapore) of early 18th century; as kicap or kecap (pronounced “kay-chap”) English colonists had first tasted it. The English settlers had taken it back with them, later to their American colonies. Over time “kecap” had evolved into catchup” or “ketchup”. From an etymological point of view, multiple competing theories offer explanations for the name “ketchup”, yet the most widely believed is the Malay or Chinese origin.

“I mix mayonnaise, ketchup and brandy and a little bit of mustard. This is a heck of a good sauce for seafood.” Jose Andres

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Originally and historically, the initial preparations of the English ketchup had mushroom (sometimes even walnuts) rather than tomatoes as primary ingredient(1750 to 1850). While many variations of ketchup were created, the tomato-based version appeared a century later after other types. The early versions had anchovies placing its’ roots to fish-sauce ancestry. The mid-1850s saw anchovies being dropped from the ingredients.

Gather a gallon of fine, red, and full ripe tomatoes; mash them with one pound of salt.
Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of mace, the same of allspice and ginger, half an ounce of nutmeg, a drachm of coriander seed, and half a drachm of cochineal.
Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years. – Recipe for “Tomato Catsup” from 1817
(Source: Wikipedia and Apicius Redivivus: Or, The Cook’s Oracle: Wherein Especially the Art of …)

“I can fry hollandaise, I can fry ketchup, I can fry mustard.” Wylie Dufresne

Besides the primary use as a condiment, add on to the marinade or to the minced mix as well as converting it sauces like brown ( barbeque) sauce, sweet and sour sauce or red remoulade; ketchup has its’ own special uses too.

  • Shine copper and silverware with ketchup, with the latter being a very effective cleaning agent. At times, mixing it with Worcestershire Sauce enhances the cleaning effect. Ketchup can be used to clean up the tarnish from the car parts, as well as a great agent to shine up alloy based metals; though it won’t clean up the dirt. The technique would be to first clean and remove the dirt, then use ketchup to add the shine.
  • To correct green highlights in bleached hair, ketchup can be used. Besides ketchup acts as a great conditioner, bringing back the natural oils into the hair.
  • Last but the most creative use of ketchup is its’ use as fake theatrical blood. Additionally ketchup as well as its’ bottle acts as a great base for food based paints and dyes for “toddler art and paint fun”.

With more than the “food” factor for ketchup, this condiment will continue to remain as an essential part of the pantry and the household, whatever may come.  For every food experimenter, getting creative and adding a bit of sweet, sour and tangy flavours to the routine recipes can lead to entertaining and surprising new flavours, combinations as well as artistic renderings ( like Eureka!!).  

Source:http://www.lifehacker.co.uk/2014/08/08/20-weird-wonderful-uses-tomato-ketchup
Source:https://www.goodhousekeeping.com/home/cleaning/g3428/ketchup-uses/
Source:https://www.pinterest.com/pin/560346378630895152/
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Posted in Daily, Food, Musique, Stories Around the World

“Rocky Road” When On the Go

Posted on by Sugar and Spice..... Among Other Things

“I am not plain, or average or – God forbid – vanilla. I am peanut butter rocky road with multicolored sprinkles, hot fudge and a cherry on top.” Wendy Mass

Imagine a sewing scissors, ice cream and the whole house to oneself. As per one source, when William Dreyer of Oakland, California ( March 1929) had eyed these items on a spring day; he had cut up some walnuts and marshmallows and added them to his chocolate ice cream; similar to his friend Joseph Edy’s chocolate candy creation with walnuts and marshmallows. Later walnuts were replaced by pieces of toasted almonds. Variations of this combination with add on of nuts, whole or diced and even flavoured marshmallows with chocolate ice cream ( no choclate chips in the original one) had led to the creation of “rocky road ice cream”.

Source:https://en.wikipedia.org/wiki/File:Rockyroadicecream.jpg
SourcE: Via Google tagged to http://www.bakenquilt.com/cgi-sys/suspendedpage.cgi
SourcE:http://blog.questnutrition.com/rocky-road-ice-cream/qn_thebloq_recipe_rockyroadicecream_750x500_01/

Post the era of the Wall Street Crash of 1929, Dreyer and Edy gave the flavor its current name “to give folks something to smile about in the midst of the Great Depression.” Another claim to this creation was by Fentons Creamery, Oakland who stated that Dreyer based his recipe on a Rocky Road-style ice cream flavor invented there by George Farren. The latter had blended his own Rocky Road-style candy bar into ice cream which Dreyer had modified.

“I hope your only rocky road is chocolate.” Amanda Mosher

While in Australia (1853), the “rocky road” was created. Rocky road was a type of cake made up of milk chocolate and marshmallow which is usually served in individual portions such as a cupcake or brownie. With exact origins debatable, the rocky road was created as a way to sell confectionery which had lost it’s flavour during the long trip from Europe and was mixed with locally-grown nuts and cheap chocolate to enhance the taste. As per this account, the name “rocky road” comes from the rocky road that travelers had to take to reach the gold fields. Although, many companies based in the Americas have laid claim to this creation as well.

Source:https://thehealthyfamilyandhome.com/gluten-free-vegan-chocolate-rocky-road-ice-cream/
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Source:https://en.wikipedia.org/wiki/File:Rocky_Road_Brownies_(6064853142).jpg
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Rocky road has it’s own variations as per the local flavour. With the traditional Australian rocky road being made of glace cherries, milk chocolate (sometimes dark or white chocolate), desiccated coconut, nuts (mostly peanuts) and marshmallow; Bahrain’s rocky road has milk chocolate, Nutella and pistachios. Moving west ward bound, the traditional British Rocky Road (1971) contains dried fruit, biscuit, milk chocolate ( rarely substituted by dark or white chocolate) with a light dusting of icing sugar over it.

Regardless of the type of Rocky road, whether as store bought or homemade cake, brownies, ice cream or served as topping over coffee, hot chocolate, sundaes or other sweet combinations; missing out on this delight before the summer comes to an end would be sinful. With foodimentarians celebrating tomorrow as National Rocky Road Day ( June 2nd); it would be fun, creative as well as a palatal delight to indulge in this delectable dessert for a change.

“I hear those ice cream bells and I start to drool,
Keep a couple quarts in my locker at school
Yeah, but chocolate’s gettin’ old,
And vanilla just leaves me cold,
There’s just one flavor good enough for me, yeah me,
Don’t gimme no crummy taste spoon, I know what I need, baby
I love rocky road,
So won’t you go and buy a half gallon baby
I love rocky road,
So have another triple scoop with me, OW!”

Lyrics of “I Love Rocky Road” by “Weird Al” Yankovic (1983)

Source:https://www.tasteofhome.com/recipes/rocky-road-cookie-cups/
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Source:https://www.lifesambrosia.com/rocky-road-ice-cream-pie-recipe/
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