With summer just around the corner, customers will be seeking sweet respites from the heat. Consider offering one of these five flavor-forward refreshers.
Chef Rebecca Peizer upscales a kids favorite by giving watermelon popsicles a Thai accent. Although kaffir lime leaves, Thai bird chiles and ginger add a level of sophistication, this icy treat is easy to make and can be prepped ahead to have on hand.
2. Brown Butter Walnut Ice Cream With Blackberries
Housemade ice cream is a warm-weather treat, especially if it takes a departure from tradition with a new flavor profile. Chef Chris Crary gives this version a sweet-savory twist with the addition of buttery toasted walnuts, maple syrup and black pepper. A topping of blackberries adds a juicy, tart contrast.
This riff on an agua fresca makes for a refreshing drink to pair with Mexican food. Serve it as a mocktail or add a jigger of tequila, gin or vodka as they do at Tankard & Tun in Seattle. The watermelon cocktail is a welcome alternative to the usual margarita.
Dave & Buster's offers this interactive dessert for fans of Mexican sweets. The base of the DIY dessert is a combo of chocolate- and caramel-filled warm churros coated in cinnamon sugar. Brown sugar cinnamon ice cream and an assortment of toppings, including cookie crumbles, crushed candies and chocolate and raspberry sauces are served on the side. Guests then build their own sundaes from the assorted ingredients.
For a whimsical presentation and ease of serving, chef Kathy Casey puts this pie in individual mason jars instead of cutting into slices and plating. Honey grilled pineapple and coconut cream add layers of tropical flavor. The dessert can be made up to five days in advance and kept covered in the refrigerator. The pineapple and coconut cream can then be added to order.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.