June 27, 2008

The Daily Eat: Mojito Jelly-O.

Mojito Jelly-Os lie somewhere between a tastier version of the Jello shots you did in college and an alcohol-infused dessert. I understand this one might be a little out of the comfort zone for some of you, but it’s too unique not to include in Lime Week. And in my experience Tartlette’s concoctions are never a letdown!

:: photo and recipe via Tartlette

Posted In recipes
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June 27, 2008

Jeni’s Splendid Ice Creams.

Columbus, OH-based Jeni’s Splendid Ice Creams is well known for its creative flavor combinations and quality ingredients used in all of their ice creams, sorbets and frozen yogurts. All flavors are inspired by local dairy and fruit. It’s also interesting that Jeni’s uses NO eggs because she believes they distract from the flavor of the cream. Instead she uses small amounts of corn starch and gelatin as thickeners.

There’s nothing better than a quality product in equally outstanding packaging. Jeni’s is spot-on, relying on clear plastic containers and a handwritten font that really allows the ice cream to be the star. At the same time it also reminds you that all of Jeni’s frozen treats are handmade in small batches.

Founder Jeni Britton is featured in this month’s Food & Wine magazine in How to Make Ice Cream Like an Artisan. I’m pumped that the article contains lots and lots of her recipes as well.

Posted In food, packaging, recipes
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June 23, 2008

The Daily Eat: Mini Lime Pies with Glazed Berries.

I adore limes. Lime anything really. I know the little green guys weren’t always near the top of my list as they are today, but I can’t remember when they made their ascent. Regardless, limes just say “summer” to me: key lime pie, mojitos, limeade. The list goes on and on. So welcome to Lime Week! Enjoy your stay.

These Mini Lime Pies with Glazed Berries have been on my radar for quite some time. The combination of flavors and textures looks amazing!

:: recipe and photo via epicurious

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