Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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Chew on This: What’s Your Best Snow Recipe?
By
Ann Limpert
With blizzard 2.0 on the way, it’s time to start making good use of all this snow. My grandmother used to drizzle maple syrup on a bed of icy flakes, so it’d harden and we could eat it like candy. Then there are the more grown-up ways to dress it up, such as whiskey slushies or the cream-vanilla-and-sugar-based recipe a reader sent into Todd Kliman’s chat earlier today. So we want to know: How do you take your snow?
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Comments
Snow Ice Cream!!
Snow+Milke+Vanilla+Lots of Sugar!
Also, you can add whatever other toppings you like :)
Posted by: Emily, Feb 10, 2010 05:43:57 AM
I would so not eat this snow. Like, maybe I’d eat the snow of 500 years ago - but snow from this polluted atmosphere? No way.
That being said, I would totally use snow to chill a bottle of wine. Best use for it, IMHO.
Posted by: Jenna, Feb 09, 2010 03:26:05 PM
As for eating snow, well my generation didn’t do it when we were kids! Acid rain, etc... Mom did. They used vanilla flavoring. She said it was their only ice cream.
Posted by: Harvetta, Feb 09, 2010 03:08:22 PM
For me, nothing beats a pot of good, old-fashioned chili con carne, which reminds me of long snowy winters in -- Iowa! With a few creative twists, my recipe has just the right "bite," with plenty of dried red pepper, plus a secret French ingredient. No canned tomato sauce!! It’s great with the freshest green salad and carrots.
Posted by: Harvetta, Feb 09, 2010 02:48:58 PM
Snow food must be warm, comforting and create as few pots as possible. A few one skillet wonders:
*Chickpeas sauteed with baby spinach and extra firm tofu in Maya Kaimal tamarind curry (Whole Foods) served over brown rice
*Jamison (always in my freezer) ground lamb sauteed with oregeno, cumin, s&P, 1/4 light sour cream at end. toss thru left-over brown rice and serve with tabouli
Posted by: Julia, Feb 09, 2010 01:51:04 PM
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