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SNACKS AND THE CITY: Finally, The Inside Scoop On The TAK Room Creamsicle I’m Obsessed With

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Orange Creamsicle dessert from Tak Room NYC

Now I finally know what goes behind the secret dessert I dream about.

Hidden within Hudson Yards is a new favorite of mine…Chef Thomas Keller’s TAK Room. I went to dinner there back in May, and honestly, it was not just some of the best food I’ve had, it was the service that was truly above and beyond expectation.

The restaurant is high end, to be sure, so I was wondering what I would be able to bring to the Snackist website that would be unique, tasty, and snackable.

Well, I found it – but it wasn’t on the menu! A creamsicle inspired dessert that looked – and tasted – scrumptious, but there was only the server’s verbal explanation of what went into it – it wasn’t described on the menu or the website.

Until now. Thanks to their twitter feed, a detailed look at what goes into this memorable treat that is as beautiful as it is sweet and delicious. And not surprisingly, there’s a lot of time and thought that went into this:

Vanilla Ice Cream, infused for 24 hours with orange zest, and Orange Sorbet made with Cara Cara, Valencia, and Navel Oranges, held together in a white chocolate and cocoa butter shell.

 

Take one bite of this dessert and you’ll know it was prepared with such care. It has a depth of flavor you’ll want to take your time with. I know people have a tendency to order desserts and share them, but honestly, don’t make me share this. I’m not capable of this level of kindness.

If you’re looking for a splurge worthy dinner, definitely head to Tak Room – check out their menu here! And definitely save room for THIS dessert!!!

Meanwhile, be a dear and follow me on instagram and twitter!

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This Tabletop S’Mores Grill Gets Big Wows At A Small Price

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I went to big lengths to make a fancy dinner. What stole the show? The 16 dollar table top hibachi grill we used for indoor S’mores.

Does it sound like I’m complaining? I’m not. I love anything that garners oohs and ahs. And considering how simple this was to do, this did in a big way! And let’s face it – while summer may be the season for s’mores, it’s often too damn hot for a campfire, building fires are often a task, keeping them lit a chore, and putting them out a pain. Okay, I’m not this negative, but let me tell you, on a 90 degree day, forgoing the hassle of a fire is a relief in of itself. This mini table top grill, a plate of s’mores fixins, and sitting inside at your table? That’s the perfect blend of showmanship and convenience.

The tabletop grill is roughly the size of a large coffee mug. You fill it with sterno fuel, light it, and the party begins. Realistically, because the grill is small, I would say it’s best to have one for every two people. We had a dinner party for six people, and while we had three, we could have been fine with two. I do find though, that it’s most fun to partner up with another person and have one per couple. The grill is small enough that you’ll only realistically be able to roast one marshmallow at a time.

My dog Friday was captivated. His dreams of trying one went unfulfilled.

We did want to add a slight twist, so in addition to the typical Hershey bars, we also added in the ‘thin’ Reese’s peanut butter cups. Of course, peanut butter is a crowd pleaser, so that was a hit too. I’m tell you, your friends and family will really enjoy the whole experience!

There are lots of links for table top hibachi grills, but to find the one I got, visit my Amazon storefront, where I list my cooking and Snackist favorites!

Of course, with any fire, you have to use caution. Sterno is regularly used indoors, but because this is not your traditional use, you want to exercise caution and not let kids run wild without supervision.

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Dessert

SNACKS AND THE CITY: You’ll Scream For This Tahini Ice Cream with Halva. Taste It And Believe It.

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This is not your ordinary ice cream.

We need to have a conversation about the ice cream heaven found at New York Seed Mill.

Each day, this place, found in Chelsea Market has its share of surprises. A counter of flavored halva is intriguing to say the least. Halva is a crumbly sweet treat made from tahini (sesame paste) and infused with other flavors and elements. New York Seed Mill features dark chocolate, crunchy peanut butter, rose oil, pistachio, orange chocolate and nutella just to name a few. Deliciously sweet with the sesame flavor powerfully (but wonderfully) forward. A small piece can cost just about six dollars. Roughly the cost of a piece of New York Cheesecake, it’s worth the experience of trying some thing new on your day’s food journey.

But let’s get back to the ice cream.

The place offers an ice cream treat every day on their menu board. It changes, but is always an adventure in decadent flavor.

Today, the treat they served up (and will now be my new obsession) was Salted Caramel tahini ice cream (from Oddfellows ice cream, known for their spectacularly fresh and flavorful cold confections) topped with a crumble of halva, and a drizzle of tahini. Tahini is a condiment made from ground sesame, so you’ll have your sesame intake covered for the day – and, if you’re not careful, your caloric intake as well. These are not to be considered low fat desserts! BUT, they are well worth experiencing and sharing with your favorite snacking partner-in-crime!

Follow New York Seed Mill on twitter!

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Would You Eat This Controversial Ice Cream Flavor?

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There have now been two instances where a robot gifted with artificial intelligence escaped its laboratory. Two! And yet I still thought science should continue to push the experimental boundaries. Perhaps I spoke too soon because science has definitely gone too far with the invention of MAYONNAISE ICE CREAM!

The home of the bizarre new flavor is over in Scotland at ICE Artisan Ice Cream. I suspect that haven’t encountered a monster this controversial since Nessie over at Loch Ness. The ice cream shop took to Instagram to announce the new flavor and officially caused an all out war on the internet.

Understandably, many took to social media to express their disgust over the condiment-chaos.

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Interestingly enough, there are some who are giving kudos to the condiment creation.

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Please don’t let my nay-o of the mayo effect your thoughts on the flavor. Unfortunately the flavor is not available in the U.S yet, but I am sure it will be soon enough. What do you think, is this a flavor you’ll scoop up?

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