Baklava Ice Cream at Amel’s

A delicious lunch with a nice friend on Wednesday. Amel’s Restaurant describes itself “Homey Mediterranean & Middle Eastern eatery”

I had the Butternut Squash Tortellini with Sage Butter and Pine Nuts and an Amel’s Salad.

For dessert our server went into the kitchen and chopped up fresh baklava and mixed it with vanilla ice cream. Oh my. Honey syrup, walnuts and flaky phyllo and a smidgen of cinnamon perhaps?

So refreshing. We shared one order but I know I could have eaten it all by myself. Oink!

Tiny Ice Cream Cone

A mid winter treat . Steve slid open a sectioned tray and offered me this tiny ice cream cone after supper. It was frozen and so hard, I let it sit on the iPad stand to warm a bit before eating it. Just the right amount. I’d never seen an ice cream cone this small.

Two Tangy Lemon Bars

It’s buttery crumbly shortbread on the bottom layer and a tangy sour sweet lemon curd- like top. I love lemons.

I met a friend for breakfast and she brought me these two delicious lemon bars. She knows they’re a favorite of mine. They were leftover from her book group gathering.

It’s the kind of taste that makes a mouth water. I opened the foil package and took this quick shot on my car’s console before I pulled out of the diner parking lot.

I nibbled at the first, my mouth watering with pleasure and then eyed that second bar. I managed restraint, wrapped it up in the wrinkled foil and put it out of reach, avoiding the temptation to make it disappear.

Steve certainly enjoyed it at lunch, unaware how vulnerable it had been to my midwinter gluttony.

My mother always said “it’s better to have a hankering for more, than to regret you had too much.”

Here’s a Lemon Bar recipe I found online, a woman says they’re the best. The 50 year old recipe from Wisconsin.

https://www.yourhomebasedmom.com/best-lemon-bars/

Teppanyaki KYOTO Dinner and 3 Japanese Desserts

Mark came to the city on business and stopped by the house to pick up his mended sweater. He brought me the one I’d left at their house at Christmas.

Steve and Mark and I drove in his rental car, down to Bryant Street, for a late supper.

He saw the sign for Teppanyaki KYOTO and although we had no reservation, there was room for us at the counter.

Our server Steven made us most welcome and offered me a taste of sake since I’d never had it.

We got to watch the Chef and owner Kevin Chen prepare our food so skillfully. Right in front of us! I’m not talking theatrics, just perfect preparation and care taken with the freshest ingredients and served immediately.

Everything was delicious. Just look at these roasted vegetables. Perfectly prepared and served fresh from the griddle.

Mark and Steve had Yaki-Soba. The second photo is Yakitori which we shared. Mark said it was authentic Japanese food and remembered his time in Okinawa and was so glad he was introduced to the restaurant.

He plans to return and bring the family and sit at one of the tables with straw mats in the upper level.I didn’t photograph every dish we ordered but tonight I’m pleased with the results from the iPhone camera. There was green tea cheesecake with a dollop of whipped cream, and four green mochi with bean paste for dessert, and another one wrapped in a special leaf which I asked if it was edible. No, just a wrapper for the sweet rounded mochi. Not the ice cream version but filled with bean paste.  Mmmmmm.  We shared a taste of each.

I remembered blogging about Teppanyaki KYOTO when they opened in January 2012.

It was an unexpected pleasure to dine with my son and he was happy we ate here. 


Ice Cream in de Hood- in Berlin

Kiez Eis  

neighborhood Ice cream.  That’s what the translation is! Celebrating a year in business.

The neighborhood of Schoenberg in Berlin Germany.  All the other ic shops are shuttered for winter break.

Worth a trip to Berlin.

You might have seen my recent post about the unique and delicious Lebkuchen IceCream.

Meet Herr Gunnar Bruckner. Owner and creator of all the wonderfully flavorful ice cream. I asked if he would be in my People at Work Series and he graciously agreed. After twenty five years in United Nations and International Affairs Work, he has found his home.  And close to home. Right in the neighborhood.

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He showed me how he mixes the ice cream and has several freezers with different temperatures.

 

Using the finest ingredients from trusted sources is key to success.  Saffron threads. German Mustard Seed Pickles, and Vanilla beans which he scrapes out the interior. He’s made cilantro ice cream and I had the fresh plum. There was grapefruit and elderberry and mango, too. I asked if there were any flavors which didn’t work out and he told me about a goat cheese one with way too much goat cheese- a tiny dollop okay for a small canapé but not acceptable to sell as ice cream. An expensive experiment but people enjoy the German mustard seeds/ pickles ice cream.

 

Did I mention he can make a fancy coffee or espresso for you, too?

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Scooping out small scoops so the chocolate shake I ordered for my DIL will mix perfectly.

 

Stay tuned for  tomorrow’s post featuring Dagmar Bruckner,  glass bead Artist with a shop and gallery just around the corner.

She created this glass pin for her husband’s lapel. A good conversation starter.

 

Layered Rainbow Jello and Cake

Rainbow Jello Interior

When I saw this week’ photo challenge LAYERED by Ben Huberman at WordPress, I thought of these photos immediately. The layered rainbow jello took five hours to make,- a plain layer had to set and them jello with some greek yogurt in the next layer to make the jello opaque.  The creation was to photograph, not eat.  I kept in the freezer for such a long time I won’t even say.

Steve took that colorful layered rainbow cake into work and everyone in the office liked it.  I couldn’t eat any cause I knew how much food color was in the batter.