Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD.
The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:
The Gypsy Queen
Greek on the Street
Beef on the Street
Wanna Pizza This
Jimmy’s Famous Seafood
Farm to Charm
Mexican on the Run
The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.
Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.
Typical Danish rum balls with different kinds of sprinkles
There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.
To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.
If any thing truly positive has happened culinary-wise in the last decade, it is the advent of gourmet ice cream. No more of the boring few flavors of my childhood which made always rather blah about ice cream Now, thanks to companies like Van Leewen we have flavors like Earl Grey Tea, Ginger Small Kettle Candied Ginger, Peanut Butter Chocolate Chunk and more.
Enjoy Ginger Ice Cream with chunks of Ginger
Van Leewen has more locations in New York than Los Angeles. However, both cities offer Food Trucks.
Visit the website for locations: http://www.vanleeuwenicecream.com/wbtyqmpq1t3s02f84b97vtf8wb2s7s
Roasted Strawberry & Toasted White Chocolate, Honey Lavendar, Black Olive Brittle & Goat Cheese, and Freckled Woodblock Chocolate are just of the gourmet flavors you can experience at Salt & Straw Ice Cream shops.
To the Left (MCCN Editor having Honey lavender)
My friend who lived in the Portland Area recently moved to LA and asked I wanted to get ice cream. Now, I don’t love ice cream. I like it. I crave it more when it is hot but gourmet ice can change your mind about what you know to be ice cream. Nothing boring on the menu like plain old chocolate, ice cream or strawberry. And the title of each flavor at this shop is likely to be more than one word. Like popular yogurt shops they let you endlessly sample flavors. Considering that the flavors are so different, it is best than you can before walking on the wild side.
The proof is in the putting when you can bring friends back to enjoy the experience with you. We’re not selfish like Eddie Murphy’s famous comedy skit, ” I got some ice cream and you ain’t gone none. ” No, the more the merrier when it comes to sharing in masterful taste experience.
Visit the website for locations: http://saltandstraw.com/
The soda dates all the way back to 1924, and everyone here seems to love it. Literally everyone I asked confirmed that Couronne is the #1 soda in Haiti. There was no second place brand; no honorable mention mentioned. In Haiti, it seems, it’s Cola Couronne or nothing… and that’s not really such a bad thing.
Electric-orange in color, Couronne bears a sweetly-carbonated aroma that takes me right back to my childhood in St. Croix when my parents would buy us cases of Fanta in assorted flavors. They always came in tall glass bottles, which we took great care in returning to our localgas station.
In Haiti, you’ll almost always find Cola Couronne in tall glass bottles as well. My friend Jonathan, who used to work in the Coca-Cola plant where they make Couronne, explained to me that there is no aluminum in Haiti. READ MORE
A simple treat you can serve to kids and adults alike. Make your statement. This is almond custard poppy seed sandwiched between Oatmeal raisin cookies and Chocolate Mint sandwiched between chocolate chip cookies. Whether you make your ice cream from scratch or benefit from wide variety of flavors out there, this can be a big hit a your dinner party.
Imagine a dark chocolate cookie with coffee ice cream in between.
Dark Chocolate Chip Cookie filled with vanilla. Roll sandwich on side and sprinkle oreo cookie crumbs, chocolate chips or sprinkles.
Macaron with Green tea Ice Cream
Ginger or Molasses Cookies with Egg Nog Ice Cream or a Custard
Petite treats are a great way to go for a dessert table. Your guest will not feel like they gained five pounds just looking at the food. If you find a bakery that does mini-donuts it will be a fun touch. I especially like this concert for a brunch feel because of the donuts. Wild flowers on the table help to provide a rustic feel but different types of flowers, table clothes and even the color of plates can change the feel of your dessert table dramatically.
Just took my first taste and definitely not my last of the Mango Sorbet made by Ciao Bella. I decided to treat a friend to Gelato and she picked Mango. I was hoping she would pick their offering of Pear Hibiscus. They have other flavors such as Caramel Chocolate,Blood Orange, Fig Honey Toasted Almond(Seasonal), Sicilian Pistachio. No need for your mouth to water too long. It is available in common supermarkets such as Ralphs, Albertons and Gelsons in Los Angeles and Mariano’s in Chicago.
Tart, sweet and OH so good. Make sure you let it sit in the fridge at least 2 hours to set up. Overnight if you can wait that long.
1 9″pie crust
1 package unflavored gelatin
1 cup Sugar
½ cup fresh key lime juice
¼ cup water
4 eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup heavy cream
9” pie pan
2 Large Bowls
Large Sauce Pot
Bake crust until brown then set aside to cool
Slowly add gelatin, sugar, lime juice, water and egg yolks
Reduce heat to medium
Cook for 6 minutes stirring constantly until mixture slightly thick
Remove from heat
Add food color and lime zest
Transfer mixture to large bowl
Cover and refrigerate for at least 1 hour
In mixing bowl with whip attachment add egg whites
Whip until soft peaks form
Scrape down sides of bowl
Continue to beat until stiff peaks form
Add heavy cream to large bowl
Whip until stiff peaks form
Fold egg whites, cream and cooled lime mixture together
Add to pie shell
Put in refrigerator for 2 hours
Garnish with slices of lime