Our spring Cheesecake Sundae is flying out the door. We top our goat butter graham crust with your choice of soft serve, perfectly tangy poached rhubarb, and stewed strawberry sauce. The result is a combination of flavors and textures that hit a home run. To make this sundae even more amazing, this week we will be serving our cheesecake soft serve. This creamy and rich flavor is made with goat cheese, quark, and yogurt, making it the perfect base for some fruit toppings.
Since the Winter we have started offering a rotating specials menu with four sundaes available all season long. This allows you to come in and enjoy them at leisure, and for us to be able to offer them on a more consistent basis. Our Spring Specials menu is up and we are sooo into our selection for the season. We brought back the Superfruit sundae, as well as our Cheesecake Sundae, which were both quick flashes in the pan. My personal favorite is the Sesame Mucho, Miso Lovely. It reflects one of my favorite flavor combos: salty, tangy miso and bitter, smooth tahini. Also new is the Giardino Vittoria, inspired by the delicate flavors of an Italian spring. For our Ritual we have a Spring Health Smoothie loaded with energizing ingredients, and we have a Fennel Cake for our VG Baked fans. See our pics and descriptions below.
Cheesecake Sundae: Poached Rhubarb with Vanilla, Strawberry Sauce, and Goat Butter Graham Crust.
Sesame Mucho, Miso Lovely (staff pick)!: Sesame Miso Brownie, Miso Caramel, and Halva Cream
Giardino Vittoria: Candied Pintenuts, Bitter Orange Drizzle, and Fennel Pollen in a Fennel Seed Cone
Superfruit Sundae: Almond Butter Cardamom Sauce, Blackberry Acai Sauce, Goji berries, Mulberries, Hemp, and Flax
Spring Health Smoothie: Spinach, Lime, Cashew milk, Cilantro, Mint, Bee Pollen, Dates, Banana, and Coconut Oil
Fennel Cakes: Pistachio and Almond Flour, Aniseed Syrup
I thought of the Healing Powers of India the first September that Victory Garden was open. When the days started to get a little chillier, and the light started to change, I started to worry about having an ice cream shop in the Fall. I thought that I needed a flavor that matched the way I was feeling- in need of some deep comfort. I wanted to make a flavor that would reflect the change of seasons in a calming way; a flavor that was healing, with a little bit of soothing spices. HPI is a combination of carrots, turmeric, ginger, and nigella seeds. None of those flavors explode, they all just sing a beautiful melody together. I always think of it as the type of flavor you would want to eat after a yoga session. I hope you enjoy!
This year is the first year that we have made a corn ice cream. There is nothing that I love more at the end of August than an ear of fresh corn on the cob. I love diving into the cob, the crunch of the kernels on my teeth, the sweetness and the juiciness as I chew. I eat corn the way I eat mangoes, with passion and to the bare bone. I will gnaw on a corn cob until it can’t give me any more juice or meat. The sweetness of corn makes it a great match for ice cream. The first lick of this flavor might not convince you. The second one will leave you more intrigued. The third will have you hooked. Come in and try this delicious Summer flavor.
Chocolate Victory has always been the signature chocolate of Victory Garden. With its double dose of Valrhona cocoa powder and Taza stoneground Mexican chocolate, it is rich and delicious in both texture and flavor. We have not done another basic chocolate flavor in a long time, because we always have had Victory around when we were not doing Chocolate Rosemary, Chocolate Mastic, or Chocolate Sea Salt. However, Askinosie Chocolate recently reached out to me with some samples of their Dark Milk Chocolate, which they make with goat milk. Not only is it a phenomenal chocolate, but it is also sourced directly from a farm in Davao, Philippines, where the farmers receive more than fair trade prices for their cacao beans. I love the fact that Askinosie is dedicated to fair trade and sustainable practices for sourcing their chocolate. As for the flavor of this dark milk chocolate- you will literally die. I come upstairs way more often now from doing my administrative duties to grab a sample here and a sample there of this amazing milky chocolate. I am normally a 99% bitter chocolate girl, but this goat dark milk chocolate has me changing my tune. We named it Goaty Milky Chocolate because, well, that is exactly what it is. And it sounds kind of cute too.
I am really excited about our newest hard packed pint flavor. It is called Midnight. . .
We are offering these fabulous “Super Cones” while supplies last. They are our homemade gluten-free cones dipped in dark chocolate and pistachios, lined with strawberries, and topped with your choice of soft serve and sauce. They are the perfect sundae in a cone!!
I spent a few weeks of the Summer of 2009 in the Willamette Valley. The purpose of my trip was to visit my friend Emma, and film some episodes of our cooking show, Kitchen Caravan. During those few weeks I got a real taste for Pacific Northwestern cuisine, and saw the real beauty of what that special Valley had to offer. I reveled in the rose petal jams, wines, truffles, mushrooms, marionberries, fresh salad greens, and hazelnuts/filberts. Everything was so simple and fresh, and of extremely high quality. Not that we do not have amazing produce here in New York, but there was something humble about the people’s approach to food and life there that I really appreciated. It was naturally slow food, without presumption. I have been wanting to produce a Hazelnut flavored soft serve since then, and this Spring we finally did it.
We bought our hazelnuts from Freddy Guys Farm in the Willamette Valley, which is run by Barb and Fritz Foulke. They now have four generations of Foulkes on the farm, and everyone helps out with the harvest. They roasted the nuts fresh for us; all we had to do was finely grind them and infuse some goat milk. I wish I could take more credit for this flavor, but I think all of the credit should go to the Foulkes!! If you have ever had a Nocciola scented gelato, you will understand the beauty of a hazelnut ice cream. We hope you come in and try our newest flavor.
Chocolate Rosemary is my favorite chocolate flavor that we do here at the shop. We only make it with rosemary from Keith’s Farm in Westtown, NY. Even though I talk about herbs a lot in my blog, I can’t quite explain why I love them so much. It has to do with how they enliven foods, and the idiosyncrasies that one herb will have over another, based upon where they were grown. I love many herbs that I buy at the farmers market, but I only buy rosemary from Keith’s. The way that their rosemary interacts with chocolate is something purely magical. Today was the first rosemary they had had in a month or so, and when they called me last night to let me know, I will filled with pure joy. We will be featuring Chocolate Rosemary again soon, right after Smokey Spicy Chocolate.
If you have ever been to the Dominican Republic, or even some areas of NYC, you might have heard of a drink called Morir Soñando, a delightful combination of orange juice, sugar, evaporated milk, and ice. It is similar to the flavors of a creamsicle. I love orange blossom everything, especially in the Spring, when the world starts to feel lighter and happy again. Orange Blossom and Orange is just a double dose of sunshine, something to make you feel iridescent. Stop in sometime for this pick me up.
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