Posts Tagged ‘vanilla ice cream’

by Caitlin Saniga

This melty-good pie almost didn't make it through the front-porch photo shoot.

For crust:

  • 1 1/2 cups crushed (almost powdered) lemon wafer cookies (The vanilla wafer cookies work, too, I suppose.)
  • 5 tablespoons melted butter

For filling:

  • 1 pint mango sorbet
  • 1 pint vanilla ice cream

Use a food processor to crush the cookies. If you don't have one, put the cookies in a heavy-duty zip-top bag, and use a rolling pin to crush the cookies.

Preheat the oven to 375 degrees.

In a medium bowl, use a rounded spatula to combine the cookie crumbs and butter. Pour the mixture into a pie pan and flatten it with your fingers to cover the bottom and sides of the pan. Bake the crust for 6 to 8 minutes, just enough so that it firms. Place the pan on a potholder and refrigerate for 30 minutes.

Microwave the mango sorbet for 15 seconds. Use a spatula to spread the sorbet over the bottom of the pie crust. Freeze pie for 30 minutes.

Microwave the vanilla ice cream for 15 seconds. Use a spatula to spread the ice cream over the sorbet, being careful not to mix the two layers. Freeze pie for 30 minutes.

Run a flat-edge knife or pie cutter under hot water and cut the pie into slices. Serve immediately.

Makes 8 servings.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.

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by Caitlin Saniga

This sandwich from Natasha's Market Cafe came with a choice of house-made potato fries, Russian potato salad (vinegar-based) or traditional potato salad (mayonnaise-based). I got the traditional potato salad.

I love when I can turn $6 Snacks into a meal. Or two meals. And that’s exactly what I did with this amazing sandwich — an updated version of the traditional, homestyle fare.

The egg salad itself was a wonderful blend of hard-boiled egg pieces, mustard, mayonnaise and a few herbs (namely dill). It was topped with crumbled, crispy pancetta and various salad greens (namely butter lettuce) and nestled between two slices of house-made white bread. The sandwich was so tasty and so filling, I took my unfinished half to go and had it for dinner. At $6 for the sandwich and potato salad side, that’s a steal!

Peach-apple crumble with vanilla ice cream

Well, the other reason I took half of the sandwich to go was because Natasha’s dessert menu is God’s gift to humankind. I ordered one of the day’s specials, an apple-peach crumble with vanilla ice cream. When the plate arrived at the table, the scoop of ice cream was already pooling around the warm fruits — the crumble was so fresh! The peaches and apples were soft and naturally sweet in their own pool of butter and cinnamon, and the crispy oat topping gave the dish a perfect balance of textures. This dessert came in over budget at $7.

Red pepper and Cheddar quiche and a side salad with pomegranate balsamic dressing

My friend Kristina made some good menu selections, too. She ordered the day’s quiche, which was red pepper and Cheddar. I made her give me a bite, and even though it was the tiniest excuse of a bite — Wow! — it had so much flavor. The slice of quiche came with a side salad and choice of dressings: ginger vinaigrette, blue cheese vinaigrette, pomegranate balsamic and buttermilk Parmesan. She tried the pomegranate balsamic and wouldn’t shut up about how good it was. For the quiche and side salad, the meal came in at $10, which definitely throws it out of the $6 Snacks range. But it was worth the $10 because it was a meal, after all.

Key lime pie

The couple sitting next to us suggested one of us order the Key lime pie for dessert, so Kristina ordered a slice. They said this was their third trip from out of town to get the Key lime pie from Natasha’s. And if their testimony wasn’t enough, the pie itself was. Again, I forced Kristina to share a bite, and what I tasted was whipped lime heaven. So soft and smooth. For $6, I’d go back just for my own slice of that pie.

When we finished lunch, we sampled lotions and cheese at the store downstairs.

What I loved most about Natasha’s was the fact that everything we tried was made fresh with local ingredients. Even the ice cream! And I definitely tasted and appreciated the difference. During our visit, it was sunny and warm enough to sit outside on the deck, so we did. And the view from our mountaintop perch was of the valley and farmlands (and the parking lot). The cafe sits on the second floor, over Harvest Moon, a food store with beer, wine, cheeses, bulk, herbs, vitamins and body products. So after lunch, we rounded off the trip with a visit downstairs, where we ogled over lotions made with goat’s milk, and lip gloss that smelled like roses. I’ll be making a trip back to Natasha’s and Harvest Moon before the holiday season, for sure.

Visit Natasha’s Market Cafe in Floyd: 227B N. Locust St., Floyd, VA 24091; www.natashasmarketcafe.com

Photos: Caitlin Saniga and Kristina Deckert (on an iPhone!)

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.
Natasha's Market Cafe on Urbanspoon

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