Fujiya Country Ma'am -- Okinawa Black Sugar
Fujiya Country Ma'am -- Okinawa Black SugarWhen you think about chocolate chip cookies the first thing that comes to mind is the countryside of Japan. Well... maybe not, but the folks at Fujiya certainly love this American confection and helped make it their own with their "Country Ma'am" cookies! Always a favorite among the young and young at heart, each bag consists of individually wrapped soft cookies which you can either eat right out of the bag or warm up by the microwave or conventional oven to make it even more delicious. This is...
Published: 2009-06-23 22:45:34

Hello Kitty Muffin Mold
Hello Kitty Muffin MoldIf you love baking, here's a great item that will earn you a lot of smiles from your kids and your guests a like. This "muffin mold" forms the shape of the one and only Hello Kitty creating delicious and fun looking confections with ease. The molds form cute Kitty shapes in a 6.5 cm (2.5 inches) size and have four different molds (the bow on Kitty-chan's ear is different). This item is made of silicon so it's dishwasher and microwave safe. To use, simply cook your creations in the microwave and...
Published: 2009-06-16 22:31:04

Meiji Pokka Coffee Caramel
Meiji Pokka Coffee CaramelA delicious treat from Japan's confectionery maker Meiji, Dice Caramel has a history stretching back to Japan's Taisho era (1911-1925). Shrinkwrapped package includes five individual dice box with caramels inside. This version combines their classic flavors of caramel with the famous Pokka Coffee brand from Japan to make a great blending of Japan's past with a modern twist.
Published: 2009-06-15 17:52:40

3 Delectable Bonbon Candy Recipes
What is a Bonbon? A Bonbon is basically a candy that has a center of sweet fondant, fruit, or nuts. These centers are usually coated with chocolate or confectioner's sugar.
Published: 2009-05-15 11:36:11

Chicken Gorgonzola and Figs
Gorgonzola cheese and California fresh figs could be a new confection. The creamy gorgonzola, with its pungent blue vein, paired with the honey of the figs, compliments chicken divinely. It also makes a sensational bruschetta or a prosciutto wrapped hors d'oeuvre.
Published: 2009-05-07 14:44:12

5 Gourmet Fruits You Should Know
Several fruits have recently become more popular as part of gift baskets, confections and restaurant menus that may not be familiar to many diners. More than a trend, the availability and popularity of new produce from around the world means an expanding palette of options. But do you know how to eat a persimmon? Can litchis be cooked? Can you eat a quince raw?
Published: 2009-05-05 11:52:37

April 3, 1892: Ice Cream Puts On Its Sundae Best
Author: Randy Alfred

1892: A druggist in upstate New York adds a candied cherry and some cherry syrup to two dishes of vanilla ice cream. He and his guest, the local parson, enjoy the concoction so much they name it the Cherry Sunday. A treat is born.

Church treasurer Chester Platt often took Rev. John Scott to confer after Sunday worship at the Platt & Colt drugstore in downtown Ithaca, New York. On this particular Sunday, druggist Platt fancied up a simple dish and started an American tradition.

The new dessert gained instant popularity, and the store was soon selling it in strawberry, pineapple, chocolate and other variations. Students at Ithaca's Cornell University spread the idea as they returned to their homes around the country. Platt and Cole tried to patent the name Sunday, to no avail, but fruit-syrup manufacturers hedged their bets by changing the spelling to sundae, sundai, sundi and even sondhi.

Documentation for this tale is abundant. The drugstore was advertising the Cherry Sunday for 10 cents (equal to about $2.50 today) in the Ithaca Daily Journal as early as Oct. 5, 1892. The store's ledger books show it was selling ice cream at the time, that it had the ingredients on hand to create the new taste treat, and that the soda clerk who witnessed the creation was indeed employed there at the time. In fact, Deforest Christiance got a raise just two weeks later ... from $2 a week to $4.50 (from $50 to $110 in today's dough). There's also 1894 correspondence from a patent attorney on the subject.

Other tales place the origin of the dessert and its spelling in Marshall or Evanston, Illinois, or Manitowoc or Two Rivers, Wisconsin. The story goes that local preachers objected to the serving — and sucking — of fizzy ice cream sodas on the Sabbath, so a local genius merchant just took the soda water out of the confection and, voilà, a sundae that wasn't too sinful to slurp on a Sunday. Journalist H.L. Mencken reported this as folklore in The American Language in 1919 and 1945.

Two Rivers, Wisconsin, has vigorously pressed its claim that Ed Berners created the first sundae in the ice cream parlor he owned in that town in 1881. The problem with this story is that records show that Berners was only 17 in 1881, and that he was employed in Chicago as a millworker in 1884. Berners did eventually own and operate an ice cream parlor in Two Rivers, but the only attribution of the supposed act of culinary wizardry was his own recollection in a local newspaper article in 1929, some 48 years after the purported event.

As for the origins of the ice cream cone, that's another story for another 'dae.

Source: What's Cooking America

Published: 2009-04-02 22:00:00

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