Do you love a buttery blueberry scone, full of inky blue bites of redemption? Blueberries are like that. They redeem the ordinary biscuit by elevating it into a hopeful dose of antioxidant, guilt-free goodness. And what a gift, those little rolly-polly marbles, treasures of nutrition, and demin delights of every summer pie that leave indigo evidence on your previously "pearly whites". It's a package deal and oh so worth it!
Italy's tribute to the king of leftovers, the humble croquette, Arancini is made of risotto formed into balls, breaded and fried into golden globes of cheesy gooey greatness. In it's simplest form, this recipe calls for a small piece of mozzarella stuffed in the center of cooled risotto, but the possibilities are endless. Many recipes call for a meat stuffing, peas, pistachios, olives, or whatever you creative genius can come up with! How about a dessert Arancini made of sweet rice and pine nuts, stuffed with a cube of dark chocolate, fried, and served with a raspberry sauce? Woa baby, that'll have to be another blog!
Suffice to say, here is a recipe that can lead to even greater things!
Although the first ice cream recipe appeared in England in the early 1700's, it would be another 200 years before ice cream would cross paths with the sandwich. Also in the 1700's, it was the 4th Earl of Sandwich, John Mantagu, who called for cuts of cold of meat between two slices of bread to keep from smudging oil on the cards while gambling. His fellow gamblers followed suite by ordering "...the same as Sandwich", and here we are today, calling it a sandwich. But ice cream "Sandwich-ed" between two crisp wafers? The Earl never dreamt such sweet luxury!