July 19, 2013
The deal: Third-generation owner Christine Konowal has come a long way since her grandparents started the Roxborough ice-cream stand in 1955 offering only homemade vanilla and chocolate soft-serve. Homemade creamy goodness remains the family trademark in 21 hard ice-cream flavors plus shakes, cakes, sundaes and water ice. Konowal's sons, Shane and Sean, are the creamery's fourth generation. Details: 5461 Ridge Ave., open 11 a.m.-11 p.m. daily, mid-March through mid-November, 215-487-1920, custardcakescreamery.com . Decor: A "Happy Days" retro exterior with outside seating on benches, chairs and the parking lot wall.
March 29, 2013
Company description : "They're made with Rita's famous Old Fashioned Frozen Custard sandwiched between two delicious Oreo Cookie Wafers, and are available in Vanilla, Chocolate, Coffee, Strawberry and Vanilla/Chocolate Twist. Also available with Rainbow Sprinkles and Mini Chocolate Chips!" Location: 1356 E. Passyunk Ave. Order time: One minute. Or so. Cost: $7.54 including tax for a four-pack of sandwiches. Calories: Approx. 250, 90 of them from the 10g of fat. Saturated fat is 4g. There's no trans fat. The 30mgs of cholesterol isn't too bad and you also get 4g of protein.
April 12, 2012 |
A lot of chips come across a food writer's desk, but it's the rare bag we can't keep our hands out of. Don't let the fact that they are made from organic brown rice and full of protein fool you. These black-pepper chips are crunchy, satisfying, and, thanks to a good dose of white and black pepper, the perfect partner for mild dips or boring turkey sandwiches. Lundberg Family Farms Organic Cracked Black Pepper Rice Chips, $3.29 at Whole Foods Market, lundberg.com. - Ashley Primis Frigid fruit Local health food markets, such as Essene in Queen Village, have long served up a frozen banana custard that is literally just that: a soft serve-like sweet with one ingredient, frozen bananas.
December 29, 2010 |
The temperature in the parking lot was dropping toward 30, but the thermostat inside the Maple Shade Custard Stand registered an almost balmy 68 degrees. Painted red and white with the iconic "Drive In" sign on top, the stand saw a slow but steady flow of customers on a frigid evening two days before Christmas Eve. Inside, college students Lauren Shipton and Corrin Sloan were working the counter and feeling merry, forgoing their standard-issue "Got Jimmies?" T-shirts for hoodies and sweats, better to stay warm when they slid the plexiglass window open for a customer.
December 16, 2010
CHRISTIAN GATTI'S BAVARIAN CREME 1 ounce gelatin 2 tablespoons rum 2 tablespoons brandy 2 tablespoons Grand Marnier 1 quart heavy cream 1 quart whole milk 1 vanilla bean sliced in half lengthwise with seeds removed, or 2 teaspoons real vanilla extract Pinch salt 3/4 cup sugar 12 egg yolks 1 cup white chocolate, chopped (if using white chocolate chips, add 4 tablespoons vegetable oil)...
October 31, 2010 |
Any time a branch bank (in the case at hand a Citadel Bank branch) is replaced by a frozen custard stand - a genuine frozen custard stand - the odds are pretty good that I'm on my way. It might take a few weeks. But I'll be there. So relax, I told Missy Shaw, who was opening her Jake's Authentic Wisconsin Frozen Custard shop on the Main Line, in Paoli, in a stone-faced former branch bank on Lancaster Avenue: I'll be there. And last weekend, just after the Sunday afternoon rush, I was. What gets me going, of course, is not simply the custard itself, but the emotional content.
December 10, 2009
This recipe by Brother Victor-Antoine d'Avila-Latourrette, author of several cookbooks, published in Madeline Scherb's "A Taste of Heaven: A Guide to Food and Drink Made By Monks and Nuns" (Tarcher, $15.95) Scherb suggests using caramels from Our Lady of the Mississippi Abbey in Dubuque, Iowa. These caramels can be purchased online at trappistine. com. BROTHER VICTOR'S PEAR CLAFOUTIS 3 eggs 1/2 cup sugar 2 teaspoons cornstarch 1 1/2 cups whole milk 2 tablespoons Cognac or pear brandy 1 teaspoon vanilla extract 6 ripe Bosc pears, peeled, halved, cored Pinch of freshly grated nutmeg 12 to 14 vanilla caramels, unwrapped 1. Heat oven to 350 degrees.
June 25, 2009
"How much longer till we get there? I'm hungry! " It's a backseat refrain my kids have perfected - even on the relatively short trip to the Shore. It's a good thing that Mr. Bill's, the classic custard stand and deli grill with the three-story-high huckster statue out front (and sandwiches nearly as tall), is perched halfway to Atlantic City. This Winslow landmark has seen a half-dozen owners in its half-century, but found its latest groove under the previous steward, deli-master Russ Cowan, who passed it on to current owner Joe Radano two years ago. Radano has diligently maintained the Cowan formula of super-sized portions and old-school scratch cooking, from the huge hot reubens and football-sized eclairs to soft-serve made from real custard.
March 13, 2008
If you can't hold on until the Feast of St. Joseph (March 19), Termini Bros. in South Philly is frying up zeppole all month long. They're not quite donuts; and not quite like the Sicilian originals (which were topped with cream and a cherry). At Termini's the zeppole's soft egg dough is twice fried to give it a crisp crust, then filled with a vanilla custard or ricotta cream. The dusting of powdered sugar still has a signature touch of cinnamon, as it has for the last 87 years.
May 4, 2005 |
The Pittsburgh group that bought Rita's Water Ice Franchise Corp. yesterday is getting a company that has expanded steadily for two decades. After growing from a front-porch stand that opened May 4, 1984, to a chain with 319 outlets, Rita's also has just added a new product for sale in supermarkets. The Bensalem company's recipe for growth drew the attention of Pittsburgh's McKnight Capital Partners, which yesterday bought Rita's from founder Bob Tumolo and his brother John.