I have something very important to share, and something really quite easy that everyone should know about:
Maple syrup? It’s not just great on pancakes, or waffles, or even in a dijon-y vinaigrette. Guess what else it’s good on?
Ice cream. Does everyone else know about this, and no one told me until now? I didn’t even come up with this concoction – I owe it all to Braeden. Last Saturday, in the midst of the July heat wave of doom, Braeden displayed what, I think, has been his most genius idea yet, declaring: “Let’s make milkshakes with maple syrup!” So we did.
Tonight, I bring you something even better, and even more simple:
Take some ice cream, any type. Put some in a bowl. Drizzle on some maple syrup, to taste. Top with a few fresh berries or slices of fruit, if you have any. That’s it.
Above, you’ll see a mixture of Ben and Jerry’s Blueberry Vanilla Graham Frozen Greek Yogurt and Vanilla Ice Cream, drizzled with a generous pour of maple syrup* and dotted with a few blueberries. (And Charlie, longingly looking on, per usual.) I never want to have ice cream any other way.
p.s. Sorry for my lack of recipe updating, but I’m glad you’ve had some nummy bits from Mom to keep you company. Look out tomorrow for a Russian savory pastry recipe and check back in a few days for a unique slaw
and a few pies [update: I never posted about these pies, but they are wonderful and you should try them. See here and here] that would love a spot at your next barbecue or cookout.
*Braeden prepared the above bowl of ice cream perfection; when I asked how much maple syrup he thought he poured on, he replied “…. a lot.” So start with a light drizzle, increase to a generous pour, and see what you like best. Also, please please please use real maple syrup, preferably from Vermont.