@BostonAdam, parsnips have a natural sweetness to them and their flavour profile is similar to carrots...you've had carrot cake, right? Give a parsnip dessert a try!
The toast with goat butter and maple sugar at The Farm on Adderly is pretty wonderful.
Hmm, seems as though these cups are a love it or hate it. I absolutely can't get enough of them!!! Two of the best candy creations have been perfectly blended, and plus you get the great flavour of a butterfinger without having the candy stick in your teeth! One of the most successful new chocolate sweets since the Take 5.
You've got the pancake recipes all wrong! Shrove tuesday is a british past time and the pancakes eaten are "english pancakes" which are essentially a crepe. Traditionally served simply with a sprinkle of sugar and lemon or orange juice.
here are some more to pay attention to!
stone park cafe - Shaved Brussels Sprout Salad: Pecorino Toscano, red
onion, grain mustard vinaigrette
pork slope - kale salad: bacon, cheddar, potato chips, sirancha dressing
fatty crab - Green Mango & Papaya Salad: thai-style pounded salad, chili, lime, peanut
biblio - dinosaur kale: butternut squash, pumpkin seed praline, bacon vinaigrette
Don't forget Fatty Crab!
I don't know if this was Max's intent or not, but I am loving this post for 1) introducing me to new flavours and inspiration and 2) introducing me to new ice cream shops I wasn't aware of!
keep it coming SEers!
@Blue79 goat cheese works so well in ice cream! my fave combo is goat cheese+pineapple+basil
@dizAndyVan black pepper also pairs so well with fruit in sorbets/ice creams, just spun a blood orange black pepper sorbet, yum.
The "weird" (I just see them as unique) flavours are the ones I am drawn to eating and making. As a pastry chef I work to create new combinations and get most excited when people see a flavour and have no clue how it will work, then they taste it and it all makes sense!
So it's hard to just pick one! I guess most recently though I was super impressed with a raspberry dill sorbet at skyice during a trip this summer. Made a blue cheese caramel ice cream that has the salty, tangy, sweet elements that I love!
@Noah, you can't really go wrong with anywhere in over-the-rhine. Jaqueline has had a nice series recently of the places she recently visited here in Cincinnati.
One that has popped up more recently is "The French Crust", it's owned by Jean-Robert and Jean-Phillipe. Great cafe and patisserie, highly recommend you get there for a breakfast or lunch. My fave for dinner would be the japanese inspired Kaze, and for late night snacks and drinks I would go for Bakersfield.
Basically you will be spoiled for choice, at least you have a week :)
@warsaw303 We sure do! A few farms and parks even host maple syrup festivals and events during the season.
Impossible to pick just one! Breweries abound here in Ohio now, each one with a different reason to love it. If pushed I think I would say Rivertown here in Cincinnati.
Don't forget Blueprint!
like the new article installation...hope it continues and am looking forward to the next treat.
One of the nicest and most passionate people you could ever meet! Definitely an inspiration.
yay! wondered when the write-up would arrive :) twas a pleasure to meet you and can't wait til your next visit to show off even more growth and development in Cincinnati. Thank you.
hah, just made some pickled blueberry sorbet last weekend. kept it simple and clean though with vinegar, water, sugar, and blueberries. and the leftover pickling liquid made a rad salad dressing!
Thank you so much for highlighting some of what Cincinnati's pastry scene has to offer. I hope you get to spend some more time down here and experience even more of our humble gems! :)
blackberry sage sorbet!
@ NanNan22, the reason for the difference in consistency is most likely due to the speed at which the popsicles are frozen...the quicker you can freeze the pop then the fewer ice crystals that will form. Also most machines or freezers used for popsicle making reach a much colder temperature than typical home freezers.
@candide, I appreciate what you have said and thanks for standing your ground :)
it's great for chocolate puddings
@magtured and we all know that if paula dean says it, it's true.
super hard to just choose one, but for me it is the comforting scent of toast.
Best bet is to stock up on British chocolates, toffee, and other candy :) Travels well and is superior to the chocolate and candy found in US supermarkets.
And you should probably introduce them to Mr. Kipling's exceedingly good cherry bakewells.
Apartment 138 is amazing. wandered in one day looking for lunch.
Add Benchmark to the list. Beautiful outdoor area and hands down best brunch I have had.
Blueprint is pretty awesome too, and great cocktails to boot.
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