News | posted on October 29, 2015
For Thanksgiving this year we have created two pint collections at a special price for the holidays. As you know, we ship all of our pints out in sets of four. The Classic Pint Set has the basics: Chocolate Victory, Salted Caramel, Baah-nilla!, as well as Pumpkin Spice. The Seasonal Pint Set has Ginger, Pumpkin Spice, Maple Yogurt, and Salted Caramel for all of the Fall lovers out there. We threw in a nice holiday discount as well- so you get all four for the special price of $35.99! Please note that all orders must be in by Sunday, November 22nd.
News | posted on October 22, 2015
The first year I opened, I tried so hard to get through winter by adding products, testing out different recipes, and pushing our lunch menu. Seeing the ice cream traffic die down when the Fall hit was very hard for me. It was my first Summer, and right as things were building, the weather turned cold, and ice cream season was over. I reacted by serving breakfast, trying to get morning coffee traffic, then starting a lunch menu, and eventually driving myself crazy with all of the things that I was trying to juggle. After a few months of it, we let go of the breakfast menu and focused on lunch only. Our lunch became quite popular and did well all fall and winter. Then, ironically, the Summers would come, and the lunch menu would not do as well as the other months. That is because the bread and butter, the soul and the heart of the business, is the ice cream. The goat milk ice cream. Over the years, I have managed to let go of the slowness that we feel during the fall, and let go of the feeling that I needed to compensate by doing many other things. We have our regular customers that come in and enjoy our product year round, and I am wonderfully content with that. We are now 100% focusing on ice cream and keeping that soul alive even in the depths of polar vortex.
I have learned to get excited about creating special flavors for the winter. Even if not as many people know about them, we get to experiment a little bit and try things out on a smaller scale. We are very excited about our flavors for fall this year. We will be rotating our deliciously spicy Pumpkin Spice through the machines between now and Thanksgiving. We will also be churning up some Black Walnut, Cardamom and Saffron (sustainably sourced from Afghanistan!), Cinnamon, Plain (!), and our Victory Garden Spice Blend (first time since 2011!). I am so excited for our customers to come in and try all of these wonderful, cold weather flavors. I hope that when you come in and eat one of our ice creams, you too slow down, enjoy the moment that you are in, and are at peace with the seasons.
News | posted on September 2, 2015
I took a week off last week and went to southern Italy for some rest and relaxation. One day, my aperol spritz was served in this wine glass with this message- Luck is an Attitude. It was not a huge “aha” moment for me, but it did make me smile, because it gave me a glimpse of the Italian mindset. Or maybe not just an Italian mindset, but a positive mindset that I try to remind myself to reset into constantly. Luck is an attitude, and we are all lucky in little ways. Obviously, I felt really lucky in that moment in that special place where I was drinking an aperol spritz, but now that I am back, I am going to remind myself of all of the little things that I too am lucky to have here in NYC.
There is nothing wrong with indulging in the decadently rich, yet healthy combination of tangy Greek yogurt, bitter walnuts, and sweet honey. The trifecta of flavors is emblematic of pure eating. We combined all three in a delicious soft serve flavor that aims to please our frozen yogurt lovers. We are now working with Acorn Hill Farm for our goat yogurt, which we strain in house. The photo below serves as a reminder that we always offer walnuts and honey as a topping for our fresh Greek goat yogurts.
News | posted on November 4, 2014
Although I am not vegan, I have always loved vegan desserts. Perhaps they are less rich than non-vegan desserts, perhaps it is my love of healthy sweets (I love density), or perhaps they taste the same and I just have a sweet tooth with no excuses. I used to be hooked on a chocolate vegan cake at the Greenmarket, and every now and again would treat myself to a private chocolate indulgence session in Union Square. Shamelessly. But then it was taken off the menu, and I was left with a huge void of vegan chocolate cake in my life. That was until my friend Ayse offered to teach me her recipe for vegan chocolate cake. It is not only the most delicious vegan chocolate cake I have ever had, it is the most delicious chocolate cake that I have ever had period. I am not a mousse or buttercream fan, so for me, the tofu pudding-esque frosting is perfection. We did a recipe exchange, and now at Victory Garden you can find a delicious chocolate cake for when the cold weather might prevent you from wanting a large Salted Caramel, or creates a craving for a severe indulgence in cake and ice cream.
News | posted on September 24, 2014
We decided to switch up our Egg Salad Sandwich. We are now making a Smoked Paprika version with Spanish paprika from La Vera. We added a little parsley and some capers to the mix, and brought back the Max Creek Watercress that is just so delicious. As always, it comes on Orwasher’s Whole Wheat Pullman bread. Come and try it!
The Gorges Bean is like Madonna. It will always have the same soul, but every couple of months it reinvents itself and comes out with a new look. The base of the Gorges is always going to be the black bean hummus, which is made with black beans from the Ithaca, NY area. Since Ithaca is Gorges, so is the sandwich. Its latest reinvention is that it now comes as a layer of black bean hummus, sprouts, and a delicious feta spread with preserved lemons, sumac, and paprika. For those of you who don’t know about preserved lemons, they are an amazing ingredient. Their bitter citrus flavor cannot be replaced by any other spice, which makes them indispensable. If you would like to see more recipes with them, check out our Kitchen Caravan episode on Preserved Lemons. Here is a little pic of the sandwich, with the recipe for the Preserved Lemon Feta Spread below.
To make the Preserved Lemon Feta Spread, mix together 8 ounces of Side Hill Acres goat feta. Mix in 1/4 of a preserved lemon’s rind chopped into fine dice, 2 tablespoons of olive oil, a pinch of sumac, a pinch of cayenne, and a pinch of paprika. Add a squeeze of lemon juice, and stir until creamy. You can use this spread on any sandwich or with crackers!
My chocolate Champurrado Tart is one of my specialties. I was inspired to create this tart after watching the 2006 film, Quinceanera, in which the girl in the movie’s grandfather sells Champurrado in the streets of Los Angeles. I was familiar with atole, but had not tried champurrado before that movie. Atole is a Mexican cornmeal based beverage that comes in many flavors, and is drunk in colder weather for energy and sustenance. Champurrado is a chocolate flavored atole with aniseed. I loved the thought of chocolate and anise together, and ever since seeing the film, it has been one of my favorite combinations. The tart shells are made with a bit of Mexican cornmeal, and the filling has chocolate, thick cream, and aniseeds. It is a delightful experience that we hope you try.
Every Winter people ask me if we sell hot chocolate, and I am finally able to say “YES”. It took me two years to bring hot chocolate on for the cold season, and even still do I feel like this is a gamble. That is because we are selling Mexican hot chocolate made with water. I know a lot of people will read this and think that it won’t be rich, but you must try it this way! I never drink milk, so I haven’t had hot chocolate outside of Mexico in years. The thought of hot milk with a tiny bit of milk chocolate in it just never appealed to me. That is because I love my chocolate strong and bitter. In Mexico you can order hot chocolate prepared with milk or with water, and the more traditional way of drinking it is the latter. Hot chocolate with water is healthier and lighter, but pretty new to American palates, which seem to prefer the creamier option. Considering that most of our customers prefer non-dairy options, I decided that his would be the best way to go. Goat milk proves too rich when heated.
The chocolate we are selling is a Oaxacan brand called Mayordomo. We are using their bittersweet kind, which includes cinnamon in the recipe. We froth up the chocolate individually for you with a traditional molinillo, and top it off with a splash of almond milk to cut the bitterness just a tad. Chocolate originated in Mexico, and was then brought to Europe by the Spaniards. Mexicans continue to drink a lot of hot chocolate, and the best is from the south central state of Oaxaca, where it is still freshly ground from bean to paste by the chocolate shops. You can go in and order your chocolate with the amount of sugar and cinnamon you like, and they grind it right there for you on the spot. You can also buy their established recipes, which is what we have now for sale. You can also buy the chocolate from the barn if you would like to take some home afterward, along with a molinillo!
We have been enjoying creating seasonal sundaes this year for you guys, and it is my job to make sure that each month brings something special for you to look forward to. Admittedly, this might not be the most creative of sundaes, but for the month of January, when all we need is something to make us feel happy, the Turtle does wonders. This sundae is a combination of our Chocolate Soft Serve, Homemade Goat Milk Caramel, Toasted Pecans, and a Homemade Turtle. If you want to make it another flavor base, that is fine by us for this special. Enjoy xo, Sophia.
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