From: Sarah J
Sent: Sunday, February 12, 2017 1:12 PM
Subject: please help to find lost recipe for ice cream topping?
Dear Uncle Phaedrus,
Can you please help me find a recipe I lost in a recent move? I have searched the Internet everywhere and cannot find it.
I cut out the recipe from an Atlanta Journal column (possibly in the late 1980s or early to mid 1990s). The article was
in response to a reader who had lost it herself. So the author tracked it down and reprinted it. I believe the original
printing had also been from the Atlanta Journal decades earlier, maybe in the 1920s. It is also possible it originally
came from the Atlanta Constitution. At some point, the Journal and the constitution merged. I tried searching their
archives that supposedly go back to 1985 and cannot find it. I know for a fact that it was not that long ago that I saw it.
It is a topping for ice cream. It involves using butter and honey (possibly sugar too, can’t remember) and sautéing finely
minced fresh rosemary then adding white grapes. This article called for the grapes to be peeled but said that slicing them
in half would also do. I believe there was also a splash of brandy added. This took only minutes. It was then poured over
vanilla ice cream.
I have tried get the proportions right and can’t. Perhaps I am missing an ingredient? I just can’t remember. Can you
possibly help? This is an unbelievably easy recipe that was so easy to make for company and always a big hit.
Thank you very very much.
I have no special access to newspaper archives, and I had no success locating a recipe that exactly fit your description.
I’ll post this for reader input.
In the meantime, I did find a similar recipe at : Special Fork Blog
Serves 2 to 3 as a side or as a small cake topper
1 pound seedless red grapes, halved (about 2 ½ cups)
1 tablespoon olive oil or unsalted butter
1 tablespoon honey
1/2 teaspoon chopped fresh rosemary
1 tablespoon balsamic vinegar
Preheat oven to 400 degrees F. Toss grapes with oil, honey and rosemary and roast on a lightly oiled foil lined
baking sheet in lower third of the oven until tender and wilted, but not falling apart, about 15 to 20 minutes.
Let cool just till grapes are warm.
Spoon warm grapes, along with any juices, over cake or ice cream. Or spoon on flat bread with a sprinkling of
blue cheese. You can also serve it as a condiment on a cheese board or with grilled meats.
Subject: Ice Cream Topping
Date: Saturday, March 25, 2017 1:59 AM
Sarah J's request reminds me of an old, fancy restaurant dessert. Perhaps she would enjoy this one.
Timm in Oregon
Muscat Grapes Sautéed in Honey and Rosemary with Toasted Almonds and French Vanilla Ice Cream
3 tablespoon white granulated sugar
2 tablespoon butter, divided
24 whole almonds
1 teaspoon fresh, tender rosemary leaves
2 cups Muscat grapes
1/4 cup honey
2 tablespoon cognac
Juice of 1/2 lemon
French Vanilla ice cream
Place the sugar and 1 teaspoon water in a small heavy skillet over medium heat and cook until sugar is melted and golden,
about 5 to 7 minutes. Whisk in 1/2 tablespoon of the butter and then add the almonds and 2 teaspoons of water. Cook while
stirring until the almonds are toasted and well coated with caramelized sugar, about 2 to 3 minutes. Using two forks lift
almonds from sugar, one at a time, and place on a rack to cool completely.
Mince half the rosemary and set aside. Peel the grapes with a sharp knife. Using a sewing needle, carefully remove and
discard seeds from each grape while keeping flesh intact. Cover the grapes with plastic wrap and set aside.
Melt the remaining 1-1/2 tablespoons of butter in a medium size skillet over medium heat. Add the honey and bring to boil.
Add the grapes and shake skillet to coat them evenly. Add the cognac and carefully ignite with a kitchen match, keeping a
lid nearby to extinguish the flames if necessary. Once the flames die out, add the lemon juice and reserved minced rosemary.
Reduce the heat to medium-low and simmer until the sauce thickens slightly and grapes are heated through, about 2 minutes.
To Serve: Divide the grapes and sauce between four dessert bowls. Arrange 6 almonds in each of the bowls and then sprinkle
remaining rosemary over grapes and almonds in each bowl. Place a scoop of vanilla ice cream in the center of each bowl and serve.
From: Sarah M
Sent: Wednesday, February 15, 2017 4:41 AM
Subject: egg casserole recipe
When I was growing up in Wichita Falls, TX back in the late 50s & early 60s, my mother occasionally made a
casserole for breakfast that had whole eggs topped with saltine crackers and butter (no meat) and baked in the oven.
I'm sorry but I never knew the name of the dish and I don't remember if there were any other ingredients so I know
finding the recipe won't be an easy task. My mother grew up on a plantation in Mississippi and my dad was raised
in Texas but I don't know if it was a family recipe or one from a cookbook or newspaper article or from a friend.
Not much to go on I know, but these are the types of challenges you created this website for, right? (LOL!)
Thank you for any help you can give.
Well, I looked through dozens of recipes this morning for “egg casserole”, “Baked egg casserole”, “baked eggs”,
“egg bake”, and “egg bake casserole.” There are many, many recipes with those names. None of them that I saw
are as simple as your description. All of the ones that I found have cheese, or bacon or sausage or other meats
or vegetables. Some have crackers and butter, but they also have one or more of these other ingredients.
There’s just no way for me to pursue this without knowing more ingredients or a unique name for the dish.
I’ll post this in the hopes that one of my readers will recognize the dish.
Subject: cracker eggs
Date: Thursday, March 30, 2017 3:43 PM
the cracker eggs recipe that sarah m was looking for had me searching
and i found this....
Love your site,
Sent: Saturday, February 18, 2017 9:50 AM
Subject: Seafood gumbo
Peter here with another recipe search. Buzzard Billy’s
Flying Carp Cafe in Lacrosse WI has a fantastic Seafood Gumbo.
Please find the recipe for me.
Buzzard Billy's is a chain of at least four restaurants in different states.
They have a website here: Buzzard Billy's
Their menu, which is here: Buzzard Billy's Menu
describes the gumbo like this:
"A magnificent blend of gulf shrimp, crawfish tails, and andouille sausage,
in a highly seasoned roux-based broth served over rice."
Sorry, I had no success locating any recipes or copycats. I'll post this for