I saw this flower during our trip to the white mountains this summer
Now the top 50 images will be compiled into a free e-book titled Ode to Summer and it will be out at the end of the month (I'll link to it when it comes out). I don't know if there will be recipes in the book (I'll ask), but there are some recipes below from celebrity chef Alex Guarnaschelli to go along with this story.
Get the iTunes version here
Get the Android version here
Get it from Amazon here
Disclaimer: yes, I was offered free ice cream to post about the free e-book. What was I gonna do, say no? PFFFTTTT. They make good stuff and I hope this e-book is as
Häagen-Dazs Raspberry Sorbet Soda
· 3-4 cups sparkling water
· The juice and zest of 1 lime
· 1 pint fresh strawberries, hulled and sliced
· 4 "sprigs" mint, stemmed
· 1 pint Häagen-Dazs® raspberry sorbet
In a large pitcher, combine 3 cups of the sparkling water, lime juice, lime zest, mint leaves and strawberries. Use a wooden spoon to "muddle" the fruit, pressing down on it to break it up and blend it with the other ingredients.
Taste. If it needs more sparkling water, add it. Stir in about 1/4 of the sorbet.
Scoop sorbet into individual glasses and pour the soda mixture over each. Serve immediately.
“Five” Vanilla Chip Ice Cream Pie with Fresh Mint
· ½ cup loosely packed fresh mint leaves
· 6 cups Häagen-Dazs® vanilla “5” ice cream, softened
· 8 ounces dark chocolate, coarsely chopped
· One 9-inch graham cracker pie shell
Place the mint leaves on a flat surface and roughly chop them with a knife. In a medium bowl, combine the ice cream, mint leaves and dark chocolate and mix, blending the mint leaves and chocolate into the ice cream. Spoon the ice cream into the pie shell, taking care to keep the bottom of the pie intact as you fill it. Freeze until firm. Cut into slices.
Chocolate Chocolate Chip Ice Cream with Bananas and Honey
· ¼ cup honey
· 2 bananas, halved lengthwise
· 1/3 cup pecan halves
· Pinch kosher salt
· 1 container Häagen-Dazs® chocolate chocolate chip ice cream
Heat a large pan and add the honey. Cook the honey over low heat until it bubbles and turns a light caramel brown color, 2-3 minutes. Add the banana halves and gently toss them in the honey to coat them. Sprinkle with the pecan halves and the salt.
Use a spatula to transfer the banana halves and nuts to 4 individual plates. Top with a scoop of chocolate ice cream. Serve with unsweetened whipped cream, if desired.