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2013

Blueberry Marshmallow Ice Cream

-----Original Message----- 
From: Daniel 
Sent: Sunday, June 23, 2013 2:12 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe Request: Blueberry-Marshmallow Ice Cream

Greetings and salutations,

My name is Daniel, and I came across your site this afternoon while 
attempting to find a recipe that I have been searching for since 2002. 
Before I give the details, I will say that yes, I have looked through your 
most popular listings, your categorical listings, your alphabetical 
listings, and that I have indeed used the custom google search located on 
your page.

The recipe that I am hoping you can help me with is for 
Blueberry-Marshmallow ice cream.  My father ate this as a boy, in the late 
1950s to early 1960s in the suburbs of Cincinnati, Ohio (more specific can 
be given if you request it). Time has obviously obscured some of the facts, 
but here is what he has told me (and what I've found on my own).  This ice 
cream was made by Baskin and Robbins, was only available for one season, and 
never came back.  I have found reference to the ice cream on Baskin and 
Robbin's site, one weblog, and one forum.  The latter two of which were 
people saying how much they enjoyed it, but had no information on it.  The 
only other thing that I have been told was that the ice cream itself looked 
like blueberry ice cream and marshmallow ice cream may have been made and 
swirled together at the end.

I have sent 2 letters to the company requesting information, and neither of 
them have gotten a reply.  (once in 2002 and once in 2005 I believe, but I 
could easily be wrong)

If you are able to find something, I would be most grateful.  If not, it 
certainly is not the end of the world.  He has gone without it for this 
long.  Thank you for your time, your collection of recipes, and your hard 
work on all of these projects.

~Daniel

Hello Daniel,

I found a mention of this on the Roadfood forum:
Roadfood

Like you, I found no real information about it anywhere. Sometimes it just isn't out there to find. No other ice cream brand appears to make this flavor, nor could I find a recipe for making this flavor or for combining two flavors to make it.

That leaves you a few options to try and help your father satisfy his craving for it:

1) Go to your local Baskin Robbins outlet. If they sell blueberry ice cream and marshmallow ice cream, ask them if they will swirl the two together half-and-half for you. If they won't do it, buy equal amounts of each and do it yourself using a slow setting on your home mixer. If it gets too soft in the process, stick it into the freezer for a while to harden it up.

2) If Baskin Robbins doesn't sell those two flavors, try another ice cream shop. If you can't find the two flavors in an ice cream shop, get them at the supermarket and swirl them together the same way. The result may not taste exactly like Baskin-Robbins' product did, but maybe it will be close enough. After all, there may be no other choice.

3) In a pinch, you might try combining a homemade blueberry ice cream recipe and a homemade marshmallow ice cream recipe and using your home ice cream freezer to freeze the result. Write back if you want me to assist you in finding these separate recipes.

4) Finally, and another step further away, you might just buy some blueberry ice cream and mix marshmallow crème from the jar into it.

Phaed


Bonefish Grill Swordfish

From: martha
Sent: Wednesday, June 26, 2013 6:42 PM
To: phaedrus@hungrybrowser.com 
Subject: Recipe, Please

Looking for recipe for swordfish with steamed spinach, bacon and gorgonzola cheese.  Had for dinner at bonefish grill.   
 To die for.  Please help.

Thank you much

Hello Martha,

It’s described on the menu like this:

Spinach Bacon Gorgonzola Atlantic Swordfish
topped with sauteed spinach, crispy bacon + creamy Gorgonzola cheese

I had no success finding a recipe specifically for the swordfish from the Bonefish Grill, but it appears to be the same dish in which they previously used grilled salmon. The salmon recipe is on these sites:

Bonefish Grill

Bonefish Grill Grilled Salmon

Just substitute swordfish for the salmon, and I think you’ll have it.

There is a recipe here that doesn't mention the Bonefish Grill:

Grilled Swordfish Topped with Gorgonzola Sauce

Phaed


Peg Woffington Sauce

From: Ray 
Sent: Friday, June 28, 2013 8:39 AM
To: phaedrus@hungrybrowser.com 
Subject: Woffington Update

You may recall my query about a recipe mentioned in the New Yorker, in an article, "Look Back in Hunger," by Anthony Lane: "Fish Fillets à la Peg Woffington."  
And I wondered what they might be, and I think you came up dry.

Well, now the Internet has more to say as I find from idle browsing this a.m.  Here's the book mentioned in the article:

http://books.google.com/books?id=WvwpAAAAYAAJ&printsec=frontcover&dq=Kenney-Herbert&hl=en&sa=X&ei=qn3NUfWuAuvi4APyo4HgDw&ved=0CC8Q6AEwAA

Which site you might want to add to your recipe collection, although as I've noted before and you've agreed, a lot of the requests these days are for that 
"Wonderful spaghetti sauce they served at 'Mario's' in Laramie, Wyoming, back in the 1950s.  So good!"  And yet sometimes you DO find it...
And here's the link to the recipe hyperlink and the Woffington Sauce associated:

"Culinary Jottings" By Arthur Robert Kenney-Herbert

"Seer"?  I looked into that.  Apparently some kind of mackerel.

I liked the phrase "a thought of red pepper."

The book does not tell, at least near the recipe, however, just why that sauce is "Peg Woffington Sauce."  Which might have been my original question?  
That may be beyond recovery.

I suppose I could read the book:

"Peg Woffington" by Charles Reade

But a search there for the words "sauce" and "fish" brought nothing relevant up, and what text came along with the finds makes the thought of reading any more, 
well, "unappetizing."

Slight respite today on LI from the past few days of warmth and humidity.  A friend in Belfast called her weather "sweltering" a bit ago.  More to come.

Time to go make "Oeufs à la Ray ."

Best,

Ray 

Hello Ray,

I find that Peg Woffington was an 18th century Irish actress who became quite a celebrity on the London stage. She was the subject of the novel bearing her name by Charles Reade and a biographical work by Joseph Fitzgerald Molloy. Reade appears to have made her into a fictional character in his novel and in several short stories. See:

Wikipedia

and

“The Life and Adventures of Peg Woffington: With Pictures of the Period in Which She Lived” By Joseph Fitzgerald Molloy

There is a portrait of her here: Twickenham Museum

She had a home in Teddington, UK, where she also established a Tea Room. She purchased a number of cottages in the area and donated them to the poor. It is possible that the sauce could have been something that she served at her Teddington Tea Room, but I found no confirmation of that.

It may be as likely that the sauce mentioned in the 1885 book ”Culinary Jottings” by Arthur Robert Kenney-Herbert was named in her honor as that it was created by her. That’s just speculation, though.

There was a 1908 recipe book called “Peg Woffington: Choice Recipes by Experienced Housewives of St. John's Guild, Pleasantville, New York”, compiled by Annie M. Goodwin, but it appears to be a compilation of recipes from Pleasantville, New York housewives. I could not find what connection there was between Peg Woffington and this book, but the sauce may have been in that recipe book. See:

"Peg Woffington Choice Recipes by Experienced Housewives of St John's Guild Pleasantville, New York" compiled by Annie M. Goodwin

Finally, in 1918, there were establishments in New York City called “Peg Woffington Coffee House” & “Peg Woffington Tea Gardens.” These places had several fish dishes on their menus, but no sauce that matches the description. See the menu here:

Peg Woffington Coffee House Menu and
Peg Woffington Coffee House

As you say, “seer fish” is another name for several kinds of mackerel, including King mackerel.

It’s been raining almost every day up here, and is expected to continue. It’s getting difficult to find dry days when I can get the lawn tractor out and mow the grass. It’s been really hot, too, along with the humidity, but today we got some respite from that.

I’ve received so many of the sort of restaurant requests you mention that I have begun collecting books with such recipes in them and I have quite a few now. In years gone by, several such collections were published by auto and cigarette companies, newspapers and magazines, and credit card companies like Diner’s Club. I’ve had some success finding cheap used copies of these on the web.

Phaed


Italian Cookies with Grape Jelly and Black Pepper

From: Elaine 
Sent: Wednesday, June 19, 2013 8:50 PM
To: phaedrus@hungrybrowser.com 
Subject: cookies with grape jelly and pepper

Hi, I'm looking for a cookie recipe that is made with 2 jars of grape jelly and 2 tbl of black pepper.  I had these at a wedding reception that 
were made by an Italian lady from the East coast.  They were dark and crescent shaped and very delicious.  Sure hope you can help me.  
Thanking you in advance.  
Elaine

Hello Elaine,

Sorry, I cannot find an Italian cookie that matches your description. I might have more success if you can get the name of the cookie.

Please feel free to make use of the Italian cookie resources on this page:

Italian Cookies

Phaed


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