Hot Weather Treats – Hot Ice Cream and Frozen Grapes

Not long ago I was fascinated to read about a revolutionary new way to prepare grapes. The piece went on and on about drying them. The clincher was, drying them on the vine as a new gourmet food item to hit the markets. What, they never heard of raisins? Never had raisins dry up in a bowl on the table? I’m sorry, this seems a bit desperate.

But last weekend we escaped the city heat by visiting some friends who live in the foothills just inland from the ocean. They suggested driving down to a seaside town that has an oyster fishery to purchase some fresh mollusks for a supper barbecue. Which we did, feasting among oohs and ahhhs as the several versions created by our host were served. In a word, we were piggies, but in such a good cause. I shall revisit barbecued oysters sometime in future, but the point of this regards the little frozen treat that we carried in the car to munch on during our ride to the oyster farm. Frozen grapes.

That’s right – frozen grapes, and they were amazing, refreshing, and delicious. A bit of a crunch through the frozen skin, then a big squirt of grape juice from the innards. Who needs Popsicles?

 The recipe is easy: Purchase grapes (preferably the seedless red variety – any color would work, but do make sure that they’re seedless). Wash, strip from stems, and freeze. You can place them in a zip-lock bag and lay it out more or less flat until they’re frozen, then put them in a plastic container with a tight lid. I’m thinking that these would make interesting “ice cubes” in a cold beverage or cocktail.

Speaking of hot weather treats, I recommend an old family favorite that I haven’t encountered anywhere else. We always called it “hot ice cream.”

I vaguely recall a story from childhood. It had something to do with a very demanding king and his chef. One day he tells the chef (threatens him, actually) that he wants something “cold as winter and hot as summer.” Facing the dilemma, the chef finally comes up with the hot fudge sundae.

This family recipe is somewhat like a sundae in reverse, only skip the hot fudge. Instead, cook some pudding and when it is thick, but still hot, spoon it into serving bowls. Plop a generous serving of ice cream in the middle, and serve it instantly. Any pair of flavors will do: my preference has been for dark chocolate pudding with creamy vanilla bean ice cream. Try it once and you’ll be hooked.

Fair Warning on Foods

I subscribe to the USDA alerts, which gives notices of foods and drugs with potential problems, withdrawals, etc. The warnings for cat and dog foods at different times have been important to some of us…often the foods are distributed in discrete geological areas or through certain brands or vendors, and the problems are less ubiquitous.

 USDA Food and Drug Alerts

Still, they are effective in warning about health risks and problems and well worth knowing about in case you have something already in hand that is being withdrawn from outlets.  

But sometimes – my gosh – things are withdrawn for reasons that sort of defy common sense. I’m still kind of chortling about this one that was posted a day or two ago: 

30/2012
Subject: WIMBERGER'S OLD WORLD BAKERY & DELICATESSEN ISSUES ALLERGY ALERT ON UNDECLARED MILK, SOY AND WHEAT IN KAISER ROLLS, SEEDED ROLLS, BRAT BUNS, FRENCH BREAD, PRETZEL ROLLS, PRETZELS, PIZZA DOUGH, HOAGIE ROLLS AND BAGUETTES

Now, I realize that soy could be a problem for some people, but wouldn’t any reasonable person suspect that milk and wheat might be present in bakery goods?

 And while I’m on a bit of a rant – what on Earth is “fat free half & half”? Good for you? It has to be mostly chemicals. Bah. And what is this jazz about fiber-fortified water? What fiber? Cellulose ? Pectin? Gum Arabic? No, really?  Eat some cardboard and dissolve some gelatin in your drink, and save some money. Good grief, Charlie Brown.