Recipies for a Month of Sundaes
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Recipies for a Month of Sundaes

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As a company that’s all about life’s celebrations, we at Whish often think about what makes a special occasion truly “special.” Sometimes it’s something as simple as a ...

As a company that’s all about life’s celebrations, we at Whish often think about what makes a special occasion truly “special.” Sometimes it’s something as simple as a
party dessert that’s a level above the ordinary. Since sundaes and ice cream are a part of many celebrations, we got talking about some of our favorite frozen desserts and
began compiling ideas for what would become our Month of Sundaes.
It was fun to hear not only about which flavors people liked but also about some of the memories and stories these flavors evoked. Ice cream is great because it has such
a universal appeal. It’s more than just a cool, sweet party dessert; it’s a connection to childhood memories of summer time fun. A spoonful of an old familiar flavor is enough to transport us back to happy times.

We included numerous ice cream shop flavors in our recipe development and testing and found that while some of our favorites made great sundaes and had lots of range,
others were best left on their own. Tiger Tail was one flavor that had some passionate fans, but everything we tried with it seemed to detract from the balance and flavors that the Tiger Tail ice cream fans loved (that being said, if you have a recipe you like for a Tiger Tail Sundae we are still game to try)!

So whether you are looking for ideas for a simple summer treat, a recipe for a
spectacular party dessert or a creative way to serve some savory standbys we hope
you find something to make your life a little sweeter and more fun in our Month of
Sundaes.

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  • 1. Whishing for... A month of SUNDAES 31+ recipes for this classic summer treat
  • 2. Table of Contents This book is dedicated to the child in all of us and the pure delight that sunshine and ice cream can bring. Copyright © 2014 by Whish Enterprises Ltd. All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below. Whish Enterprises Ltd 11414 119 St NW Edmonton, AB T5G2X6 CANADA www.whish.ca Although the author and publisher have made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause. Editor: Janet Fowler Recipe Development: Patricia Meili-Bullock Food Styling: Patricia Meili-Bullock Photography: Kariann Goodkey, Patricia Meili-Bullock p.14,38 Design: Kariann Goodkey First Printing, 2014 Includes index ISBN 978-0-9936995-0-4 SUNDAES Introduction.................................................................................. 4 Sundae Classics Banana Split.................................................................................. 6 Peach Melba.................................................................................. 8 Cookies and Cream....................................................................... 9 Fresh and Fruity: Strawberry Rhubarb Parfait.......................................................... 12 Peach Blossom Sundae................................................................ 14 Superfoods Sundae....................................................................... 16 Raspberry Pistachio Sundae........................................................ 17 Lemon Blueberry Parfait............................................................... 20 Chocolate Decadence: Chocolate Peanut Butter Parfait................................................... 21 Triple Chocolate Sundae............................................................... 24 Mint Chocolate Sundae................................................................. 25 Chocolate Hazelnut Sundae......................................................... 28 Chocolate Macaroon Sundae....................................................... 30 Reinvented Favorites Autumn Spice Sundae................................................................... 32 Black Forest Sundae..................................................................... 34 Pecan Pie Sundae.......................................................................... 35 Toffee Apple Sundae..................................................................... 38 Pavlova Sundae............................................................................. 40 Strawberry Shortcake Sundae..................................................... 42 S’mores Sundae............................................................................ 43 Tropical Temptations Pina Colada Sundae...................................................................... 46 Banana Blitz.................................................................................. 48 Japanese Green Tea Sundae........................................................ 50 Children’s Sundaes Carnival Clown Sundae................................................................. 51 Teddy Bear’s Picnic Sundae.......................................................... 54 Happy Birthday Sundae................................................................ 55 Savoury Sundaes Perogy Parfait............................................................................... 58 Thanksgiving Sundae.................................................................... 59 Mashed Potato Parfait................................................................... 62 Grande Finales The Sundae to End All Sundaes.................................................... 64 Make-Your-Own Sundae Buffets................................................... 65 Index ............................................................................. 67
  • 3. Introduction As a company that’s all about life’s celebrations, we at Whish often think about what makes a special occasion truly “special.” Sometimes it’s something as simple as a party dessert that’s a level above the ordinary. Since sundaes and ice cream are a part of many celebrations, we got talking about some of our favourite frozen desserts and began compiling ideas for what would become our Month of Sundaes. It was fun to hear not only about which flavours people liked but also about some of the memories and stories these flavours evoked. Ice cream is great because it has such a universal appeal. It’s more than just a cool, sweet party dessert; it’s a connection to childhood memories of summer time fun. A spoonful of an old familiar flavour is enough to transport us back to happy times. We included numerous ice cream shop flavours in our recipe development and testing and found that while some of our favourites made great sundaes and had lots of range, others were best left on their own. Tiger Tail was one flavour that had some passionate fans, but everything we tried with it seemed to detract from the balance and flavours that the Tiger Tail ice cream fans loved (that being said, if you have a recipe you like for a Tiger Tail Sundae we are still game to try)! So whether you are looking for ideas for a simple summer treat, a recipe for a spectacular party dessert or a creative way to serve some savoury standbys we hope you find something to make your life a little sweeter and more fun in our Month of Sundaes. A Month of Sundaes whish.ca 4
  • 4. BANANA SPLIT The Banana Split is an iconic sundae perfect for sharing. We couldn’t have a month of sundaes without including this classic showstopper. On the occasion of its 100th anniversary the US National Ice Cream Retailers Association (NICRA) certified Latrobe Pennsylvania as the birthplace of the Banana split. Created by David Evans Strickler in 1904 at the soda fountain at Tassel Pharmacy it cost a whopping 10 cents - twice the price of other sundaes. As with all foods great quality ingredients make all the difference. The fresh strawberry sauce, rum infused pineapple sauce and chocolate sauce enhance the different flavours of ice cream. Grab a friend and enjoy! Banana Split 1 ripe banana, peeled and sliced lengthwise 1 scoop vanilla ice cream 1 scoop chocolate ice cream 1 scoop strawberry ice cream 3 tbsp. chocolate sauce 3 tbsp. Fresh Strawberry Sauce 3 tbsp. Pineapple Rum Sauce A generous dollop of whipped cream Candy sprinkles Chopped nuts (optional) 1 maraschino cherry Place banana halves in sundae boat, arrange ice cream between banana slices. Pour strawberry sauce over strawberry ice cream, pineapple sauce over vanilla ice cream and chocolate sauce over chocolate ice cream. Pipe a generous amount of whipped cream over top, scatter sprinkles and nuts (if desired) over whipped cream and top it all off with the maraschino cherry. 5 A Month of Sundaes whish.ca Pineapple Rum Sauce 398 mL / 19 oz. can of pineapple tidbits with juice 125 mL / 1/2 cup (100 g) Granulated Sugar 125 mL/1/2 cup rum* 45 mL / 3 tbsp. lime juice 30 mL / 2 tbsp. cornstarch * Rum can be substituted with 5 ml / 1 tsp. rum flavouring Combine pineapple tidbits, sugar and rum in medium saucepan. Bring to a boil. Stir together lime juice and cornstarch in small bowl until smooth. Whisk into boiling pineapple mixture until thickened and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum Sauce. Strawberry Sauce Bursting with fresh strawberry flavour the sweetness of this sauce can be adjusted depending on how sweet and flavourful the strawberries are. 750 mL / 3 cups sliced fresh strawberries 60 mL / 1/4 cup icing sugar 10 mL / 2 tsp. fresh lemon juice 1 cup chopped fresh strawberries Combine first 3 ingredients in blender or food processor. Process until smooth. Stir in chopped strawberries. Makes about 2 1/2 cups Strawberry Sauce. A Month of Sundaes whish.ca 6
  • 5. PEACH MELBA My favourite dinner party sundae is the Peach Melba. This refreshing and beautiful dessert was created by famed chef Auguste Escoffier in honour of Australian Soprano Nellie Melba around 1892. The combination of peaches and vanilla ice cream has had numerous other additions over the years but raspberry sauce (which Escoffier himself added in 1900) is my favourite. If fresh raspberries are available, I sprinkle on a few of those as well. Fresh peaches are wonderful but do have a very short season. By all means use them when you can, but for the rest of the year, canned peaches in light syrup make a perfectly acceptable substitution. Raspberry Sauce 1 litre /4 cups / 500 g frozen raspberries 250 mL / 1 cup / 200 g granulated sugar 60 mL / 1/4 cup water 45 mL / 3 tbsp. lemon juice 30 mL / 2 tbsp. corn starch Combine raspberries, sugar and water in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are soft. Stir lemon juice and cornstarch together in a small bowl until smooth. Bring raspberry mixture to a boil again and whisk cornstarch mixture into raspberry sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds. Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce. Poached Fresh Peaches 4 ripe peaches 500 mL / 2 cups water 250 ml / 1 cup / 200 g granulated sugar To remove skin from fresh peaches: score the skin of the peach by making a small X with a knife. Drop peaches into boiling water for about 30 seconds then immediately transfer to a bowl of ice water. The skins should peel off easily. Combine water and sugar in a medium saucepan. Bring to a boil. Add peaches. Simmer, turning occasionally for about 8 minutes until cooked through. Remove to a plate to cool before slicing. If you are making the peaches few hours in advance you may chill the syrup and place the sliced peaches in the syrup in the fridge until just before serving. Peach Melba 8 scoops vanilla ice cream 4 poached peaches, sliced 500 mL / 2 cups raspberry sauce 250 mL / 1 cup fresh raspberries Arrange chilled dessert cups on a tray that fits into your freezer. Place 1 scoop of ice cream into each dessert cup. Return to freezer. Just before serving arrange peach slices in dessert cups, pour raspberry sauce over ice cream, and sprinkle with fresh raspberries. Makes 8 Peach Melbas. A Month of Sundaes whish.ca 8
  • 6. COOKIES AND CREAM Cookies and Cream Ice Cream had some ardent supporters in our group and we were excited to see what we could do to dress it up. We tried it with different kinds of cookies and various sauces, but, after much discussion and some failed attempts we came to the conclusion that sometimes the best sundaes are really quite simple. We decided to take our cue from the things we loved about this classic ice cream, the dark cookies and creamy smoothness, and just embellish those elements through our additions. Simple chocolate wafers played best with the other ingredients because icing filled cookies seemed to throw off the balance by making things too sweet. We also experimented with a number of other additions but the extra flavours just seemed to compete with the iconic taste that everyone was searching for. So here you have it, a sundae glorious in its simplicity, just made for the Cookies & Cream lover. 9 A Month of Sundaes whish.ca Cookies & Cream Ice Cream Sundae The classic flavours of cookies and cream embellished with even more cookies and cream for added crunch and creaminess to enhance the taste you know and love. 1. 2. 3. 4. 5. 6. 7. 6 chocolate wafer cookies, broken up 2 scoops Cookies and Cream Ice Cream 45 mL / 3 tbsp. chocolate sauce Whipped cream Scatter about 1/3 of broken wafer cookies into bottom of sundae cup. Drizzle 1 tbsp. chocolate sauce over cookies Place 1 scoop ice cream into sundae cup Scatter half of remaining wafer cookies over ice cream Drizzle with 1 tbsp. chocolate sauce Add second scoop of ice cream Top with remaining chocolate sauce and cookies. Makes 1 sundae.
  • 7. STRAWBERRY RHUBARB PARFAIT Remember when eating your vegetables was your ticket to getting dessert? With today’s sundae you can have your dessert and your vegetables all in one using tart and flavourful rhubarb (a.k.a. pie plant) combined with fresh strawberries and frozen yogurt. This easily grown perennial vegetable has been a staple in home gardens across Canada since, at least, the late 19th century and has been used medicinally in its native China for thousands of years. Rhubarb is easy to find in-season at farmer’s markets and is also available chopped and frozen in some grocery stores. Rhubarb compote can be stored in the fridge for at least a week or frozen for up to three months. That means you can make big batches of compote when it is in season to have on hand for eating with oatmeal, topping pancakes or making Strawberry Rhubarb Parfait. Rhubarb Compote 6 cups / 1.5 litres / 800 g chopped fresh rhubarb stalks 1 cup / 250 ml / 200 g granulated sugar 1/2 cup water 2 cinnamon sticks (about 4 inches / 10 long) Combine all ingredients in medium saucepan cover and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for about 10 minutes until rhubarb is tender but not completely broken down. Remove and discard cinnamon sticks. Makes about 1 litre / 4 cups Rhubarb Compote. Strawberry Rhubarb Parfait This would convert easily to a non-dairy dessert as vanilla soy or almond “ice creams” would blend beautifully with the sweet, tart strawberries and rhubarb. 2 scoops vanilla frozen yogurt or ice cream 1/3 cup Rhubarb Compote 1/3 cup chopped fresh strawberries Place 1 scoop of frozen yogurt in the bottom of a chilled parfait glass. Spoon 30 mL / 2 tbsp. Rhubarb Compote onto yogurt, Sprinkle 30 ml / 2 tbsp. strawberries onto compote. Repeat with remaining frozen yogurt, rhubarb compote and strawberries. Makes 1 Strawberry Rhubarb Parfait. Interesting Rhubarb Fact: “Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[1]” Source: Wikipedia A Month of Sundaes whish.ca 12
  • 8. PEACH BLOSSOM SUNDAE Amaretto makes a winning entrance to our month of sundaes in this celebration of fresh summer peaches. Amaretto is a sweet almond-flavoured Italian liqueur with a longstanding history dating back to the renaissance. Amaretto Peach Coulis 4 ripe peaches, peeled*, pitted and sliced 60 mL / 1/4 cup granulated sugar 30 mL / 2 tbsp. amaretto Combine all 3 ingredients in medium saucepan. Cook on medium-low for about 10 minutes until peaches are soft. Purée. Makes about 250 mL (1 cup) sauce. Peach Blossom Sundae 1 ripe peach, cut into thin wedges 1 large scoop vanilla ice cream 60 mL / 1/4 cup Amaretto Peach Coulis 15 mL / 1 tbsp. toasted sliced natural almonds Arrange peach wedges around the circumference of a small, shallow dessert dish. Scoop ice cream over top. Pour sauce over ice cream. Sprinkle with almonds. Makes 1 sundae. There are many varieties of Amaretto available on the market, though Disaronno is probably one of the more well known. Disaronno stopped marketing their product as amaretto several years ago, though it remains an outstanding Italian almond liqueur which makes an excellent choice for this sundae’s sauce. The story of Disaronno is said to date back to 1565 when an innkeeper presented a bottle of fragrant liqueur as a gesture of thanks to a pupil of Leonardo DaVinci’s who painted a beautiful fresco, the Madonna of the Miracles, which is still displayed today in Saronno. Years passed and the innkeeper’s recipe was found by the Reina family, who guarded the recipe for many years until a store was opened that sold the family’s outstanding amaretto. Through the 1900s the product continued to increase in popularity with the 1960s bringing international sales and a big boom in demand for the product. The look of the bottle has only changed slightly over time, though the name of the Reina family’s liqueur has evolved. It was once known as Amaretto di Saronno Originale with its current name of Disaronno being adopted in 2001. Tip! To remove skin from fresh peaches: score the skin of the peach by making a small X on the bottom with a knife. Drop peaches into boiling water for about 30 seconds then immediately transfer to a bowl of ice water. The skins should peel off easily. A Month of Sundaes whish.ca 14
  • 9. SUPERFOODS SUNDAE The word “superfood” is defined by the The Oxford English Dictionary as “a food considered especially nutritious or otherwise beneficial to health and well-being.” While there are plenty of claims and counter claims as to the health benefits of certain foods (which we have no authority to comment upon), we do stand behind this dairy-free fruit based sundae as a vitamin rich and delicious dessert. You may choose to sweeten this sundae with whichever sweetener you prefer. We have used honey, though agave syrup, maple syrup, stevia or sugar will all work just fine. Though much debate surrounds the notion of “superfoods,” we are pleased to provide you with a handy guide to some of the more popular claims as to the health benefits of the ingredients we’ve used in this delicious dessert. Wild Blueberries: These delicious little berries are known for their anti-inflammatory properties and contain numerous nutrients. Ann Kulze, MD, of Charleston, S.C., author of Dr. Ann’s 10-Step Diet, A Simple Plan for Permanent Weight Loss & Lifelong Vitality says “Inflammation is a key driver of all chronic diseases, so blueberries have a host of benefits. I tell everyone to have a serving (about 1/2 cup) every day.” If you don’t have access to fresh berries you needn’t worry as Dr. Kulze advises that “frozen are just as good as fresh.” In general the more colour fruits and vegetables have, the more antioxidants they contain. Wild or low bush blueberries are smaller and more intensely coloured than their high bush cousins. Ripe Bananas: Bananas are a good source of vitamin B6 and a good source of vitamin C, potassium, dietary fibre and manganese. The very ripe bananas that we call for in this recipe have a higher glycemic index than less ripe fruits, though according to research conducted at the University of Innsbruck in Austria, fruit that is fully ripened also has higher antioxidant levels Pomegranate Juice: High in vitamin C and K, pomegranate has been used in ayurvedic medicine for thousands of years with many purported health benefits. Lemon Juice: Lemon juice is high in vitamin C and helps keep foods from browning. It is also known to improve mood through aromatherapy and brightens the flavours of many other foods including the banana and blueberries used in this recipe. Almonds: High in vitamins and minerals, particularly vitamin E, magnesium, manganese, riboflavin, iron and calcium, these crunchy and delicious nuts make a great snack and a nice crunchy topping for many foods, including sundaes. Wild Blueberry Sauce Intense dark purple in colour and bursting with blueberry flavour, this sauce is delicious served over ice cream, pancakes or spooned over a slice of lemon cheesecake. 750 mL / 3 cups (450 g) fresh or frozen wild blueberries 250 mL / 1 cup orange juice 125 mL / 1/2 cup (100 g) granulated sugar 45 mL / 3 tbsp. lemon juice 30 mL / 2 tbsp. cornstarch Combine first 3 ingredients in medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are tender. Stir cornstarch into lemon juice in a small bowl until smooth. Bring blueberry mixture back to a boil. Whisk cornstarch mixture into boiling blueberry mixture until thickened and glossy. Makes about 750 mL (3 cups) of Wild Blueberry Sauce. Banana Berry “Ice Cream” Dairy-free, vegan and filled with healthy fruits, this “ice cream” can be sweetened to taste with whichever sweetener you prefer. We have used honey here, though feel free to experiment with agave syrup, maple syrup, stevia or just plain sugar. This frozen dessert has more of a soft-serve ice cream texture and should be consumed right away. 2 frozen ripe bananas, cut into 2.5 cm (1 inch) slices 125 mL / 1/2 cup frozen wild blueberries 60 mL / 1/4 cup pomegranate juice 15 mL / 1 tbsp. lemon juice 30 mL / 2 tbsp. honey (or to taste) Combine all 5 ingredients in a food processor. Process until smooth. Makes about 500 mL (2 cups) Banana Berry “Ice Cream.” Superfoods Sundae Put it all together for a sundae that’s delicious and nutritious. 500 mL / 2 cups Banana Berry “Ice Cream” 250 mL / 1 cup Wild Blueberry Sauce 60 mL / 1/4 cup toasted natural sliced almonds Divide ice cream between 4 chilled dessert glasses. Top each with 60 mL (1/4 cup) Wild Blueberry Sauce. Sprinkle with 15 mL / 1 tbsp. almonds. Makes 1 sundae. A Month of Sundaes whish.ca 16
  • 10. RASPBERRY PISTACHIO SUNDAE Raspberries and pistachios are so flavourful and complex on their own, so, all we needed to do was pair them together to make a truly wonderful sundae. Raspberry Sauce 1 litre /4 cups / 500 g frozen raspberries 250 mL / 1 cup / 200 g granulated sugar 60 mL / 1/4 cup water 45 mL / 3 tbsp. lemon juice 30 mL / 2 tbsp. corn starch Combine raspberries, sugar and water in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are soft. Stir lemon juice and cornstarch together in a small bowl until smooth. Bring raspberry mixture to a boil again and whisk cornstarch mixture into raspberry sauce until boiling and thickened. Press sauce through a fine sieve. Discard seeds. Chill until ready to serve. Makes about 750 mL (3 cups) Raspberry Sauce. Raspberry Pistachio Sundae 1 large scoop pistachio ice cream 3 tbsp. Raspberry Sauce 8 fresh raspberries 1 tbsp. chopped toasted pistachio nuts. Place ice cream in sundae dish, pour sauce over ice cream, sprinkle with fresh raspberries and pistachios. Makes 1 Raspberry Pistachio Sundae. The raspberries in my garden are ripening almost faster than we can get them picked these days. If you have more than you can eat at once I suggest spreading them on a parchment paper-lined baking sheet and freezing overnight. You can then simply pour them into a freezer bag so they are ready to grab any time you need some. To thaw raspberries arrange them hole-side-down on a plate covered in paper towel and let stand for about 15 minutes until thawed. They will be softer than fresh, but, will usually hold their shape remarkably well. Pistachio nuts in and out of shell are one of the oldest flowering nut trees, and are one of the only two nuts mentioned in the Bible (Genesis 43:11). Humans have eaten pistachio nuts for at least 9,000 years but until the 1970’s, no pistachio industry existed in the US. Now, California produces upwards 300 million pounds of pistachios, about 98 percent of the US domestic crop. A dish widely credited for helping put pistachios on the American menu was pistachio ice cream, an invention credited to Philadelphia’s James W. Parkinson in the 1940’s. Source: Pistachio Health Institute 17 A Month of Sundaes whish.ca
  • 11. LEMON BLUEBERRY PARFAIT This recipe is a simple and beautiful way to show off some of my favourite New Brunswick ingredients. Eggs for the lemon curd fresh from the hen house with lovely golden yolks, wild blueberries you can pick right outside the door of the camp and delicious ice cream from New Brunswick dairies. Lemon Curd This silky lemon custard is delicious on scones and also makes a great tart filling. 225 mL / 1 cup (200 g) granulated sugar 3 large eggs 2 egg yolks, large Zest of 2 large lemons 113 mL / 1/2 cup (114 g) butter, softened 113 mL / 1/2 cup lemon juice Be sure to use a stainless steel or enameled saucepan for this recipe. Whisk sugar, eggs and yolks together in medium saucepan until well combined. Whisk in softened butter then lemon zest and juice. Heat on medium, stirring constantly, for about 8 minutes just until mixture begins to boil. Strain into a heatproof bowl. Makes about 500 mL (2 cups) lemon curd. Lemon Blueberry Parfait 60 mL / 1/4 cup Wild Blueberry Sauce 45 mL / 3 tbsp. Lemon Curd 2 scoops vanilla ice cream Dollop of whipped cream Wild blueberries to garnish (optional) Place 15 mL / 1 tbsp. Wild Blueberry Sauce in bottom of chilled parfait glass, add 15 mL / 1 tbsp. Lemon Curd and one scoop of ice cream. Continue by adding 30 mL / 2 tbsp. Wild Blueberry Sauce, remaining Lemon Curd and remaining scoop of ice cream. Top with remaining Wild Blueberry Sauce, a dollop of whipped cream and a few wild blueberries. Makes 1 Lemon Blueberry Parfait Wild Blueberry Sauce Intense dark purple in colour and bursting with blueberry flavour this sauce is delicious on ice cream, pancakes or spooned over lemon cheesecake. 750 mL / 3 cups (450 g) fresh or frozen wild blueberries 1 cup orange juice 125 mL / 1/2 cup (100 g) granulated sugar 45 mL / 3 tbsp. lemon juice 30 mL / 2 tbsp. cornstarch Combine wild blueberries, orange juice and sugar in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes until berries are tender. Stir cornstarch into lemon juice in a small bowl until smooth. Bring blueberry mixture back to a boil. Whisk cornstarch mixture into boiling blueberry sauce until thickened and glossy. Makes about 750 mL (3 cups) of Wild Blueberry Sauce. A Month of Sundaes whish.ca 20
  • 12. CHOCOLATE PEANUT BUTTER PARFAIT Chocolate and peanut butter are a wonderful combination and this supersized sundae is simply bursting with the flavours and textures of these old friends. Chocolate Peanut Butter Parfait 2 two-bite brownies 30 mL / 2 tbsp. peanut butter 2 scoops vanilla ice cream 60 mL / 1/4 cup chocolate sauce 30 mL / 2 tbsp. lightly salted roasted peanuts Reese’s Mini Peanut Butter Cups (optional) Slice two-bite brownies in half . Spread each half with 1/2 tbsp. peanut butter. Cut each half into quarters. Pour 1 tbsp. chocolate sauce into bottom of chilled parfait glass. Add 4 pieces of peanut butter covered brownie. Sprinkle with a few peanuts. Add 1 scoop vanilla ice cream. Scatter 6 pieces of peanut butter covered brownie on top of ice cream. Pour 1 tbsp. chocolate sauce over brownies. Sprinkle with a few peanuts. Add remaining ice cream, brownies and chocolate sauce. Sprinkle with remaining peanuts and mini peanut butter cups if desired. Makes 1 Chocolate Peanut Butter Parfait. Tasting notes: we were searching for a sundae that would give us a good chocolate flavour and bring out the taste and the creamy, gooey texture of the peanut butter. To address the logistical question of how to get the soft creamy peanut butter inside the chocolaty sundae without making a colossal mess we tried spreading the peanut butter onto some two-bite brownies. The rich cakey brownie added a nice texture that balanced out the creamy peanut butter and was a (relatively) tidy solution that got the peanut butter distributed quite evenly. We wanted this sundae to really celebrate the chocolate and peanut butter flavours and textures so we tried both chocolate and vanilla ice cream. To our surprise using the vanilla ice cream gave us more chocolate and peanut butter flavour than the chocolate ice cream did. It should be noted that although vanilla was the clear winner we all felt that chocolate was also very tasty and would be a perfectly acceptable substitution in a pinch. 21 A Month of Sundaes whish.ca
  • 13. TRIPLE CHOCOLATE SUNDAE This sinfully sweet sundae celebrates chocolate in a dessert that’s meant to be shared with a loved one, making this our official “Triple-Chocolate Sundae of Love.” Chocolate is often regarded as one of the most sensual foods in existence as it has been shown to release endorphins similar to those experienced when a person falls in love. And there’s a whole lot to love when it comes to this sundae. It combines three types of chocolate (dark, milk and white) in a sundae that’s far too decadent to keep to yourself. This impressive dessert is easy enough for anyone to make, even with its homemade chocolate sauces. So if you’re all thumbs in the kitchen, fear not. This special sundae is sure to impress your special someone. Just grab a couple of spoons, snuggle up close to your sweetheart and prepare to fall in love with chocolate all over again. White Chocolate Sauce 100g Good quality white chocolate 125 mL / 1/2 cup whipping cream 1 Strip of orange peel about 1 inch wide by 2 inches long 1.25 mL / 1/8 tsp. vanilla Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Allow to cool to room temperature. Remove and discard orange peel. Makes about 330 mL / 3/4 cup White Chocolate Sauce. Chocolate Fudge Sauce 100 g chopped dark chocolate 125 mL / 1/2 cup evaporated milk 15 mL / 1 tbsp. granulated sugar 1/4 tsp. vanilla Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes about 330 mL / 3/4 cup Hot Fudge Sauce. Triple Chocolate Sundae Making Chocolate Curls: I find that using a vegetable peeler along the side of a good quality chocolate bar gives me sweet little curls that look great sprinkled on desserts. For best results use a sharp peeler and make sure the chocolate is not too cold. 23 A Month of Sundaes whish.ca 1 Scoop white chocolate ice cream 1 Scoop dark chocolate ice cream 1 Scoop milk chocolate ice cream 3 two-bite brownines, cut into quarters 45 mL / 3 tbsp. Hot Fudge Sauce 45 mL / 3 tbsp. White Chocolate Sauce Chopped chocolate bars and grated chocolate for garnish as desired. Place ice cream scoops in chilled sundae boat. Arrange brownie pieces around ice cream. Pour sauces over ice cream and brownies. Sprinkle with chopped and/or grated chocolate. Serves 2. We loved the idea of having three different types of chocolate ice cream and were pleased to discover that Breyers makes a triple chocolate variety so we could get all three in one package. A Month of Sundaes whish.ca 24
  • 14. MINT CHOCOLATE SUNDAE Chocolate Mint is one of Baskin Robbins top 5 selling flavours and is available from a wide range of ice cream manufacturers with colours that vary from almost white to extremely bright green and chocolate in various sizes and qualities. Whichever brand and style you prefer they are all made that much better with the addition of our decadent Chocolate Fudge Sauce. We tried various chocolate mint candies with this and found that the Junior Mints were our favourite they had a good hit of mint flavour, were small enough for one bite and didn’t have a waxy mouth feel when chilled. Chocolate Fudge Sauce 100 g chopped dark chocolate 125 mL / 1/2 cup evaporated milk 15 mL / 1 tbsp. granulated sugar 1/4 tsp. vanilla Combine all 4 ingredients in small saucepan. Heat and stir until smooth. Makes about 330 mL / 3/4 cup Hot Fudge Sauce. Mint Chocolate Sundae 1 large scoop mint chocolate ice cream 8 Junior Mints (or other dark chocolate covered mint candy) 45 mL / 3 tbsp. Hot Fudge Sauce Dollop of whipped cream 5 mL / 1 tsp. dark chocolate curls Sprig of mint for garnish Making chocolate curls: I find that using a vegetable peeler along the side of a good quality chocolate bar gives me sweet little curls that look great sprinkled on desserts. For best results use a sharp peeler and make sure the chocolate is not too cold. A Month of Sundaes whish.ca 26
  • 15. CHOCOLATE HAZELNUT SUNDAE My first taste of Nutella was when I was on a school field trip to L’Alliance Francaise. We were given a little of this delicious chocolate hazelnut spread on a piece of baguette and we were all delighted with this decadent European snack. These days Nutella is far more mainstream. It is available in most grocery stores and President’s Choice even offers a chocolate hazelnut spread under its own label. It is a staple in our house and I usually pick it up at Costco in the 2 pack. My niece recently found a 5 kg jar at the Costco near their house but even with a house full of company that size seemed a bit excessive. Sticky spreads like Nutella and peanut butter can be messy to measure using measuring cups or tablespoons which is one of the reasons we like to include a weight in the ingredient list. If you have a kitchen scale you can simply place the saucepan on the scale then zero it off and weigh your spread right in the pot you will be using to make the sauce. Much neater than trying to scoop this into and then out of a measuring cup. This decadent sundae would be a big hit at a fancy dinner party but is so simple to make you could whip it up anytime. 27 A Month of Sundaes whish.ca Chocolate Hazelnut Sauce 100 g / 3.5 oz. (about 75 mL / 1/3 cup) chocolate hazelnut spread (such as Nutella) 75 mL / 1/3 cup whipping cream 15 mL / 1 tbsp. Frangelico Hazelnut Liqueur (optional but definitely recommended) Heat and stir all 3 ingredients in small saucepan until smooth. Makes about 150 mL (2/3 cup) Chocolate Hazelnut Sauce. Chocolate Hazelnut Sundae 4 large scoops vanilla ice cream 125 mL / 1/2 cup whole hazelnuts, toasted and chopped 8 chocolate hazelnut-filled rolled wafers 250 mL / 1 cup Chocolate Hazelnut Sauce Scoop ice cream into 4 sundae dishes. Sprinkle hazelnuts over ice cream. Arrange rolled wafers beside ice cream. Pour Chocolate Hazelnut Sauce over hazelnuts and ice cream. Makes 4 sundaes. The sauce is best served at room temperature or slightly warm. In the unlikely event of leftovers the sauce can be kept refrigerated for up to 1 week and gently warmed before serving. A Month of Sundaes whish.ca 28
  • 16. Chocolate Macaroon Sundae Marvelous macaroons make this magnificent sundae memorable. 90 mL / 6 tbsp. chocolate sauce 2 coconut macaroons, cut into quarters to make 8 pieces 1 large scoop chocolate ice cream 1 large scoop coconut ice cream 15 mL / 1 tbsp. toasted sweetened flaked coconut Pour 30 mL (2 tbsp.) chocolate sauce into chilled parfait glass. Add 4 pieces of coconut macaroon. Drizzle 30 ml (2 tbsp.) chocolate sauce over top. Scoop chocolate ice cream into parfait glass. Add 3 pieces of coconut macaroon, and coconut ice cream. Arrange remaining coconut macaroon piece on top. Pour remaining chocolate sauce over ice cream and sprinkle with coconut. Makes 1 sundae. Tasting Notes: We originally tried this sundae using just chocolate ice cream thinking that the coconut flavour of the macaroons would be sufficient but found that we needed a little more coconut flavour. The coconut ice cream made all the difference, its subtle flavour accented the macaroons and the chocolate rounding the flavours out well. If you don’t have access to coconut ice cream we suggest using vanilla instead. CHOCOLATE MACAROON SUNDAE You say macaron, I say macaroon. What’s the difference? Well, besides the obvious letter ‘o’ that’s been added, there is quite a bit of difference. In fact, besides their similar spellings these two sweet treats are really nothing alike, though both are deliciously decadent in their own right. The macaroon (pronounced mah-cah-ROON) is typically a coconut-based treat that’s served like a cookie. It is often made with egg whites and sugar to create a base for holding together shredded cocount or other nuts. They are often then drizzled with or dipped in chocolate or topped with a maraschino cherry, though you may also see them served up plain and simple. Macaroons are dense, substantial and sweet. It is this scrumptious sweet that is featured in today’s sundae. The macaron (pronounced mah-cah-ROn) on the other hand is a much more delicate and light-textured confection that comes in a wide range of colours and flavours. They are essentially sandwich cookies that are composed of two small discs of meringue that are almost cake-like in texture. A creamy icing or jam is then used as a filling to hold the two sides together. Macarons are growing in popularity and are available in an absolutely astonishing range of flavours including chocolate, lavender, lemon, salted caramel, apricot, mocha, green tea and just about anything else you can imagine. A Month of Sundaes whish.ca 30
  • 17. AUTUMN SPICE SUNDAE Every season has its own beauty and its own flavours, today’s sundae is all about the warm and homey scents and tastes of fall. As we enter the last week of August we are starting to see a little gold in the trees, feeling the cooler evenings and noticing the shorter days. Amidst the frenzy of getting the kids ready to go back to school and the mourning for another all-to-short summer we wanted to take a moment to think about the things we have to look forward to as autumn approaches. We started with a crisp waffle cup filled with President’s Choice pumpkin pie ice cream, added ginger, caramel and cinnamon notes and came up with a sundae that we think is the perfect seasonal transition. Autumn Spice Sundae 1 waffle bowl 1 large scoop pumpkin pie ice cream 15 mL / 1 tbsp. carmel sauce 30 mL / 2 tbsp. whipped cream 3 gingersnap cookies Set waffle bowl on dessert plate or into dessert dish. Scoop ice cream into waffle bowl. Drizzle caramel sauce over ice cream. Add dollop of whipped cream. Crumble gingersnaps into various sized pieces. Sprinkle over and arrange around ice cream. Makes 1 sundae. 31 A Month of Sundaes whish.ca A Month of Sundaes whish.ca 32
  • 18. BLACK FOREST SUNDAE Black Forest cake is a very popular dessert with plenty of regional variations. In Europe it is usually made with sour cherries, kirschwasser (a brandy made from sour cherries), as well as layers of chocolate cake and cream. Much more convenient - and a much bigger hit with kids - is the cherry pie filling version. This sundae goes together in a snap and the ingredients are easy to find in any grocery store. Black Forest Sundae 4 chocolate cupcakes (not iced), cut into 8 pieces each 398 mL / 19 oz. can of cherry pie filling 180 mL / 3/4 cup chocolate sauce 8 scoops vanilla ice cream 125 mL / 1/2 cup whipped cream Chill 4 parfait glasses. Arrange 3 pieces of cake in bottom of each glass. Add 15 mL (1 tbsp.) pie filling and 15 mL (1 tbsp.) chocolate sauce. Add 1 scoop vanilla ice cream to each glass. Add remaining cupcake pieces, 45 mL (3 tbsp.) cherry pie filling and 15 mL (1 tbsp.) chocolate sauce. Top with remaining scoop of ice cream, cherry pie filling and chocolate sauce. Top with a dollop of whipped cream and enjoy! Makes 4 sundaes. A Month of Sundaes whish.ca 34
  • 19. PECAN PIE SUNDAE A la mode means fashionable or in the latest style, but when talking about pie it means served with ice cream. We will never know who first served ice cream on top of a piece of pie but the person credited with naming this delicious combination “à la mode” was Hotelier John Gieriet. Born in Switzerland in 1829 he moved to the US in 1854. He was in charge of food service for two US Presidents, Franklin Pierce and James Buchanan before moving to Duluth Michigan and purchasing a hotel that he renamed “Hotel La Perl.” Warm Blueberry Pie with Vanilla Ice Cream appeared under the name Pie à la Mode on the restaurant’s menu on opening day in 1885. For those of you who feel the ice cream is the best part of that package we have created a pecan pie sundae. Lots of creamy vanilla ice cream accented with gooey sweet pecan pie topped off with a little drizzle of caramel and toasted pecans. Pecan Pie Sundae 2 Pecan mini tartlets, cut into quarters to make 8 pieces 1 large scoop vanilla ice cream 30 mL / 2 tbsp. caramel sauce 30 mL / 2 tbsp. chopped toasted pecans Scatter 4 pieces of pecan tart in chilled sundae dish. Place ice cream over tart pieces, arrange remaining tart pieces around ice cream. Drizzle with caramel sauce, sprinkle with toasted pecans. Makes 1 Pecan Pie Sundae. 35 A Month of Sundaes whish.ca
  • 20. TOFFEE APPLE SUNDAE This recipe was created with the help of my 12-year-old niece in a kitchen overlooking this lovely orchard. Cinnamon Crisps These add nice texture and a fun look to a sundae or can be served with a sweet dip. A great way to use up the last couple of tortillas in the pack. 2 medium flour tortillas, 20 cm (8”) diameter 15 mL / 1 tbsp. melted butter 25 mL / 1 1/2 tbsp. granulated sugar 0.5 mL / 1/8 tsp. cinnamon Place tortillas on a baking sheet. Brush tortillas with melted butter. Sprinkle with sugar and cinnamon. Bake at 400F (200C) for about 4 minutes until toasted. Cool. Break tortillas into 8 pieces each. Toffee Apple Sundae Warm and comforting apples are complimented with cinnamon and butterscotch for a sweet treat that’s reminiscent of toffee apples. 500 mL / 2 cups chopped apple (gala, macIntosh, golden transparent or granny smith) 15 mL / 1 tbsp. butter 60 mL / 1/4 cup brown sugar 0.5 mL / 1/8 tsp. cinnamon Pinch of nutmeg Pinch of salt 4 large scoops butterscotch ripple ice cream Sauté first 6 ingredients on medium-high for about 7 minutes until apples are tender and caramelized. Scoop ice cream into 4 chilled bowls. Arrange cinnamon crisps around ice cream. Divide warm apple mixture between bowls. Makes 4 sundaes. 37 A Month of Sundaes whish.ca A Month of Sundaes whish.ca 38
  • 21. PAVLOVA SUNDAE This Sundae is a tribute to a dish named after Russian ballerina Anna Pavlova who toured Australia and New Zealand in the 1920s. It has become an iconic dessert in those countries with both Australia and New Zealand claiming to have invented this whipped cream and fruit filled meringue concoction. Our sundae version of this classic dish plays off various fresh fruits using passion fruit sorbet, strawberry sauce, kiwi fruit and nectarines. This is a great sundae to experiment with; try your own fruit combinations and write us about how they went. Strawberry Salsa Fresca Salsa Fresca simply means fresh sauce (which sounds so much prettier in Italian or Spanish) and is a wonderful way to transform flavourful fresh fruit into a dessert sauce. You may want to adjust the amount of sugar up or down depending on how sweet and flavourful the strawberries are. 750 mL / 3 cups sliced fresh strawberries 60 mL / 1/4 cup icing sugar 10 mL / 2 tsp. fresh lemon juice Combine all 3 ingredients in blender or food processor. Process until smooth. Makes about 375 mL(1 1/2 cups) Strawberry Salsa Fresca Pavlova Sundaes Package of 8 meringue nests (President’s Choice makes nice ones, available with the sundae toppings) 6 kiwi fruit, peeled and diced 3 nectarines, chopped 1 nectarine, sliced 8 scoops passion fruit sorbet 1 1/2 cups whipped cream Break meringue nests into 4 pieces each. Place 3 pieces of meringue into each of 8 chilled dessert cups. Sprinkle 1/3 of chopped kiwi and chopped nectarine on meringue. Top with vanilla ice cream. Arrange nectarine slices and remaining meringue beside ice cream. Pour 45 mL / 3 tbsp. Strawberry Salsa Fresca over ice cream. Scatter remaining fruit over sauce. Top with a generous dollop of whipped cream. Makes 8 Pavlova Sundaes. A Month of Sundaes whish.ca 40
  • 22. STRAWBERRY SHORTCAKE SUNDAE Reminiscent of warm summer days and garden parties this classic summer combination of cake, berries and cream becomes an ice cream dessert accented with those same classic elements. Strawberry Shortcake Sundae Allowing the berries to macerate* with the sugar “cooks” them just enough to blend with the other ingredients while maintaining maximum freshness. It also draws out some of the moisture which adds a fresh element when mingled with the strawberry sauce. 750 mL/ 3 cups sliced fresh strawberries 75 mL / 1/3 cup icing sugar 6 individual sponge cakes (these can be found ready made in the berry section of the grocery store or feel free to use your own scratch recipe) 6 large scoops vanilla ice cream 175 mL / 3/4 cup strawberry sauce 500 mL / 2 cups Chantilly Cream (or prepared whipped cream) 6 fresh mint springs for garnish Sprinkle icing sugar over sliced berries. Stir until coated. Cover. Let stand in fridge for about 30 minutes. Cut sponge cake into 2 cm / 1 inch pieces. Scatter 1/2 of sponge cake into 6 chilled dessert cups. Spoon 2 tbsp. macerated strawberries over cake in each dessert cup. Pour 1 tbsp. strawberry sauce onto berries. Place large scoop of ice cream into each dessert cup. Top with remaining sponge cake, strawberries, sauce and cream. Garnish with a couple of reserved berry slices and a sprig of mint if desired. Makes 6 Strawberry Shortcake Sundaes. Chantilly Cream A classic accompaniment and filling for many desserts. This lightly sweetened cream infused with vanilla can transform simple berries into an exquisite dessert, is the perfect contrast to rich chocolate cake and adds an airy neutral compliment to pumpkin pie or sticky toffee pudding. 250 mL / 1 cup whipping cream 30 mL / 2 tbsp. granulated sugar 2.5 mL / 1/2 tsp. vanilla Combine all three ingredients in large mixing bowl. Beat on high until soft peaks form. Makes about 500 mL (2 cups) Chantilly Cream. *Macerate - the action of combining foods, usually fruit, with sugar, alcohol and sometimes other aromatics such as cinnamon sticks or citrus fruit peel to soften the fruit, draw out the natural juices and add flavour. A Month of Sundaes whish.ca 42
  • 23. S’MORES SUNDAE For those times when you won’t be able to gather around a campfire to enjoy this traditional treat, we bring you the S’mores Sundae – no kindling or matches required. S’mores Sundae This classic campfire treat has been updated with the addition of brownies and ice cream to make it even better. This is quick to prepare under the broiler, but be sure to keep a close watch on those marshmallows so they don’t burn. 10 two-bite brownies, halved crosswise 5 large marshmallows, halved crosswise 1 caramel-filled chocolate bar (such as Caramilk) separated into squares (52 g, 1.8 oz) 10 graham crackers, cut in half 10 scoops of vanilla ice cream 150 mL / 10 tbsp chocolate sauce 75 mL / 5 tbsp caramel sauce 3 graham crackers, broken into small pieces Arrange brownies, cut-side up, on foil-lined baking tray. Place marshmallow halves, cut-side down, over top of half of the brownies. Place 1 chocolate square over each of the remaining brownies. Broil for about 30 seconds until marshmallow is just toasted. It is best to stay and watch closely as it will happen quite quickly. Divide first amount of graham crackers between 5 shallow sundae dishes or bowls. Scoop ice cream over top. Arrange brownie halves around ice cream. Drizzle with chocolate and caramel sauces. Sprinkle with second amount of graham crackers. Makes 5 sundaes. Did you know? Marshmallows are made with gelatin which is a product derived from pork or beef. If you are inviting friends over who do not eat pork, kosher or halal marshmallows are available in specialty markets or the kosher section of some grocery stores. 43 A Month of Sundaes whish.ca
  • 24. PINA COLADA SUNDAE Summer is a great time to fire up the barbecue, but, cooking on the grill does not have to be limited to meats and vegetables. Grilling pineapple rings intensifies the sweet flavour and adds a lovely caramelization that not only looks beautiful but tastes great as well. Canned pineapple rings tend to be a bit delicate for the grill, so, fresh is the way to go. A small round cookie cutter can be a great tool for removing the core from the pineapple slices or you can even buy your pineapple already peeled and cored from the grocery store. The combination of that great sweet pineapple and tropical coconut makes the Pina Colada a marquee summer taste. Our Pina Colada sundae can be made with vanilla ice cream in a pinch, but, the coconut ice cream adds another level of tropical flavour that we really like. Pineapple Rum Sauce Pina Colada Sundae 398 mL / 19 oz. can of pineapple tidbits with juice 125 mL / 1/2 cup (100 g) granulated sugar 125 mL/1/2 cup rum* 45 mL / 3 tbsp. lime juice 30 mL / 2 tbsp. cornstarch * Rum can be substituted with 5 ml / 1 tsp. rum flavouring 1 fresh pineapple, peeled, cut into 12 slices, core removed – 16 leaves reserved for garnish 8 large scoops coconut (or vanilla) ice cream 575 mL / 2 1/2 cups Pineapple Rum Sauce 125 mL / 1/2 cup sweetened flaked coconut, toasted Chill 8 dessert cups or glasses. Combine pineapple tidbits, sugar and rum in medium saucepan. Cook pineapple rings on well-greased preheated grill, over medium heat, for about 3 minutes per side. Allow to cool. Cut pineapple rings in half. Bring to a boil. Stir together lime juice and cornstarch in small bowl until smooth. Whisk into boiling pineapple mixture until thickened and glossy. Makes about 575 mL / 2 1/2 cups Pineapple Rum Sauce. Place 1/2 pineapple ring in bottom of each dessert cup. Top with 1 scoop of ice cream. Arrange remaining pineapple rings beside ice cream, top with sauce and toasted coconut. Garnish with pineapple leaves. Makes 8 Pina Colada Sundaes. A Month of Sundaes whish.ca 46
  • 25. BANANA BLITZ SUNDAE Foster your love of bananas with this sundae recipe that embraces all things banana. Slices of banana bread are topped with ice cream and a serving of bananas foster for a true banana blitz. What is bananas foster? It’s a gooey mixture of cooked bananas in a warm, syrupy blend of brown sugar, cinnamon, butter and rum. This dish is served hot with ice cream allowing the saucy blend to provide the perfect contrast to the cold ice cream. It’s similar to cherries jubilee and is often lit on fire (also known as flambé) to create a showy display and burn off the alcohol content. As the story goes, the dish originates from New Orleans which in the early 1950s was a major port of entry for bananas arriving in the United States from South and Central America. The dish was created as a challenge to the head chef of Brennan’s who was asked to come up with a creative new dessert to showcase this plentiful fruit. Thus this sweet dessert was born. Bananas foster was named for Richard Foster, a friend of the owner of Brennan’s restaurant where it was first invented and served. Banana Blitz Sundae 30 mL / 2 tbsp. butter 30 mL / 2 tbsp. brown sugar 0.5 mL / 1/8 tsp. cinnamon 1 medium banana, peeled and cut into 1 cm (1/2 inch) slices 60 mL / 1/4 cup rum 1 slice banana bread, cut in half 1 large scoop vanilla ice cream Heat first 3 ingredients in medium frying pan on medium-high until sugar is dissolved. Add banana slices. Sauté for about 2 minutes until bananas are starting to brown. Add rum. Cook for 1 minute. Remove from heat. Arrange banana bread in small dessert dish. Add ice cream. Pour bananas and sauce over ice cream and banana bread. Makes 1 sundae. 47 A Month of Sundaes whish.ca A Month of Sundaes whish.ca 48
  • 26. JAPANESE GREEN TEA SUNDAE This recipe combines green tea, plums and sake to make an elegant sundae. Green tea is popular throughout Eastern Asian and this is a fitting dessert for a dinner party featuring the cuisines of countries like Thailand, Vietnam, Malaysia, Korea, China and of course Japan. This sundae features a homemade sweet/tart sake plum sauce which pairs nicely with earthy green tea and is complimented with fresh plums and toasted almonds. Vanilla ice cream provides the perfect finishing touch of sweetness. Sake Plum Sauce 250 mL / 1 cup chopped fresh black plum (175 g) 125 mL / 1/2 cup chopped prunes (100 g) 125 mL / 1/2 cup sake* (Japanese rice wine) 60 mL / 1/4 cup sugar Combine all 4 ingredients in small saucepan. Simmer for about 45 minutes until plums and prunes are tender and sauce is thickened. Makes about 300 mL (1 1/4 cups) Sake Plum Sauce. Japanese Green Tea Sundae 1 Scoop green tea ice cream 1 Scoop vanilla ice cream 45 mL / 3 tbsp. Sake Plum Sauce 10 mL / 2 tsp. toasted sliced natural almonds Fresh plum slices, for garnish Place green tea and vanilla ice cream scoops in tea cup or sundae dish. Top with Sake Plum Sauce and almonds. Garnish with plum slices. Makes 1 sundae. *Dry white wine or white grape juice can be used in place of the sake. A Month of Sundaes whish.ca 50
  • 27. CARNIVAL CLOWN SUNDAE Join us for a little clowning around in the kitchen. It can be a lot of fun to play with your food and this silly sundae will have your party guests giggling with delight. This wacky sundae is great for letting the kids express their creativity as they decorate their own dessert. It’s not as elaborate as a full make-your-own-sundae buffet, though they still get to add their own amusing touches to their dessert before devouring it. Carnival Clown Sundae 1 large scoop ice cream (your choice of flavour) 10 mL / 2 tsp. colourful sprinkles 1 sugar cone 2 round candies (for eyes) 1 caramel corn candy (for nose) 1/2 gummy worm or small piece of licorice (for mouth) Scoop ice cream into a small dessert cup. Use sprinkles to decorate the top outer edge of the scoop to look like clown hair. Place the ice cream cone, open-side down, on an angle amongst the sprinkles to look like a clown hat. Place candies for eyes, nose and mouth. Makes 1 sundae. 51 A Month of Sundaes whish.ca
  • 28. TEDDY BEAR’S PICNIC SUNDAE If you go out in the woods today, you’re in for a big surprise… We have been gathering some of our teddy bear’s favourites to make a sweet sundae that’s perfect for little ones. Berry picking with little kids can be so much fun. Although we often find that they come home with very few berries in their buckets, the fun of picking blueberries, strawberries, blackberries and raspberries can be seen in their smiles and stained fingers. Just be sure to warn them that not all pretty looking berries are edible so it is important to check with Mom or Dad first. Pack up a picnic and your favourite teddy bear for a fun summer treat. Whether you are picking berries from your garden, the woods, one of the great U-Pick farms around the country or just off the grocery store shelves, this combination of fruit, honey and ice cream makes for great summer fun. You can also bring teddy with you to your nearest farmer’s market to help pick out the berries from local producers. Teddy Bear’s Picnic Sundae 1 mini waffle bowl 1 scoop vanilla ice cream or frozen yogurt 60 mL / 1/4 cup mixed fresh berries 15 mL / 1 tbsp. liquid honey (optional) 6 Teddy Graham cookies Place waffle bowl in small bowl or on dessert plate. Scoop ice cream into waffle bowl. Sprinkle with berries, drizzle with honey and arrange Teddy Grahams among the berries. Makes 1 sundae. A Month of Sundaes whish.ca 54
  • 29. HAPPY BIRTHDAY SUNDAE Even if it’s not your birthday today your celebration can’t be more than a year away, and it’s never too early to start thinking about ways to make your special day even more fun. Cake served alongside birthday cake is a common practice, but for those who like the ice cream even better than the cake this is the perfect birthday treat. We have used birthday cake ice cream and strawberry sauce for this sundae, though you can easily substitute any ice cream or sauce combination you like according to the tastes of the birthday boy or girl (no matter how old they are). Happy Birthday Sundae 75 mL / 1/3 cup strawberry sauce 2 scoops sprinkle party cake ice cream 1 decorated mini cupcake Pour 15 mL (1 tbsp) strawberry sauce into chilled parfait glass. Add 1 scoop of ice cream. Add 30 mL (2 tbsp) sauce, remaining ice cream scoop and remaining sauce. Make an indent into the top ice cream scoop with a spoon and place the cupcake (once you have first removed the cupcake paper) into the dent. Top with a candle and let the singing begin! 55 A Month of Sundaes whish.ca
  • 30. PEROGY PARFAIT Although perogies are available with fruit fillings, our second rogue recipe of the month is a savory celebration of potatoes and cheese. Feel free to add other favourite perogy toppings such as crumbled crisp bacon, sauerkraut, sauteed onions - whatever your heart desires. Perogy Parfait Marvelous macaroons make this magnificent sundae memorable. 5 bite-sized ( or 3 standard) frozen perogies 45 mL / 3 tbsp. sour cream 15 mL / 1 tbsp. chopped green onion 45 mL / 3 tbsp. grated cheddar cheese Prepare perogies according to package directions. Place 15 mL (1 tbsp.) sour cream and 15 mL (1 tbsp.) grated cheese in bottom of parfait glass. Sprinkle with 5 mL (1 tsp.) chopped green onion. Place 2 perogies over top. Continue with another 15 mL (1 tbsp.) sour cream, another 5 mL (1 tsp.) green onion and another 15 mL (1 tbsp.) grated cheese. Add remaining perogies, sour cream, cheese and green onion. Garnish with a green onion curl if desired. Makes 1 sundae. For a fancy touch we added a green onion curl. To make one of these lovely garnishes for your own sundae, trim ends of green onion to 12.5 cm (5 inch) length leaving about 2.5 cm (1 inch) white and the remainder green. Using a small sharp knife or sharp scissors, cut green portion of onion lengthwise into thin strips (about 6 strips).Place green onion into a bowl of water with ice and chill for at least 2 hours. The longer the onion is in the cold water the tighter the curls will be. If you have a few small strips of green onion come detached while cutting, throw them into the water as well. They will turn into fine little curls. The late 1800s and early 1900s saw large numbers of Ukrainian migrants come to Canada where they could take advantage of the plentiful farmland that was available as the country pushed to settle the west, especially as farmland had become scarce in the homeland. The Ukrainian migrants brought with them many elements of their culture and cuisine which have been adapted into the culture of the prairie provinces. So it’s certainly no surprise that Cheemo chose Edmonton for their operational home base. Cheemo started up in 1970 and is still a proud family-owned company that sells outstanding perogies across Canada and in some regions of the United States. Cheemo also offers bite-sized perogies that we’ve used in today’s savoury sundae. They’re just the right size for packing into a sundae cup along with onion, cheese and sour cream. This is the perfect sundae for those who are a tad lacking in the sweet tooth area, though appreciate the magical combination of potato and cheese packed into tender little pasta dumplings. A Month of Sundaes whish.ca 58
  • 31. THANKSGIVING SUNDAE Thanksgiving has come and gone and many of us are either enjoying or enduring the last few days of turkey leftovers. I remember as a child feeling like the turkey leftovers went on forever. My mom had a few signature dishes for taking care of them, some of which I liked a lot more than others. By day three it was getting harder and harder for her to “sell” turkey for dinner, but I have a feeling that if she had presented us with this fun twist on turkey we would have dug in with gusto. We suggest serving this unusual sundae with a crisp salad and some crusty rolls. Thanksgiving Sundae 125 mL / 1/2 cup chopped cooked turkey 75 mL / 1/3 cup gravy 45 mL / 3 Tbsp. cranberry sauce 1 large scoop stuffing 1 large scoop mashed potato Fresh sage leaves, for garnish (optional) Heat turkey, gravy, stuffing and mashed potatoes in separate bowls in microwave until hot. Scatter 30 mL (2 Tbsp.) turkey in bottom of heat resistant parfait glass. Pour 30 mL (2 Tbsp.) gravy over top. Spoon 30 mL (2 Tbsp.) cranberry sauce over gravy. Top with stuffing, remaining turkey and mashed potato. Pour remaining gravy and cranberry sauce over potato. Garnish with sage leaves if desired. Makes 1 sundae. Tip! A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes portioning potatoes or other mashed foods quick and easy when plating dinner for a crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it may damage the scoop. 59 A Month of Sundaes whish.ca
  • 32. MASHED POTATO PARFAIT The mashed potato - it’s a well-known side dish, comfort food, and even a dance. Now the mashed potato is starring in our first Rogue Recipe of the Month of Sundaes disguised as a dessert! For those who don’t have much of a sweet tooth this may be the sundae they have been waiting for. Fluffy mashed potato, melted cheese and delicious gravy are topped with whatever your favourite sprinkles might be, perhaps chopped green onion or a sprinkle of crisp bacon? A huge hit especially with teenage boys, this silly sundae is a fun way to use up leftovers of all kinds - mashed potato, veggies, meat and gravy - the possibilities are limited only by your imagination and the contents of your fridge. Mashed Potato Parfait 75 mL / 1/3 cup gravy 2 large scoops mashed potato 30 mL / 2 tbsp. grated cheddar cheese 15 mL / 1 tbsp. bacon bits 5 mL / 1 tsp. finely chopped green onion Pour 30 mL (2 tbsp.) hot gravy into heat resistant parfait glass. Add 1 scoop hot mashed potato. Sprinkle with 15 mL (1 tbsp.) cheese. Repeat with remaining mashed potato, gravy and cheese. Sprinkle with bacon bits and green onion. Makes 1 parfait. Tip! A self-clearing ice cream scoop is a very versatile tool. I use it to portion batter for cupcakes and muffins, to scoop cookie dough, and of course ice cream. It also makes portioning potatoes or other mashed foods quick and easy when plating dinner for a crowd. Just be cautious if the food you are trying to scoop is too dense or stiff because it may damage the scoop. 61 A Month of Sundaes whish.ca A Month of Sundaes whish.ca 62
  • 33. THE SUNDAE TO END ALL SUNDAES We wanted to go out with a bang and so we wrap up the Month of Sundaes with the Sundae to End All Sundaes. A tribute to fun, sweet, frivolous days in the sun. Creating the month of sundaes has been a fun and challenging experience for us here at Whish. We have learned a lot, Tasted WAY too much ice cream and enjoyed the excitement of styling ice cream for photography (we used real ice cream for all of the shots – well except the ones that actually were mashed potatoes) But for now it’s time to give you the scoop on this gargantuan ice cream delight. Since you have spent the last month in ‘sundae school’ you should have no trouble putting together a great combination of your own favourite flavours. The Sundae to End All Sundaes Start with a big impressive food-safe vessel (chilled) Pile up scoops of your favourite ice cream flavours (1 to 2 scoops per person) Fill spaces between ice cream scoops with your favourite garnishes and piped whipped cream Scatter a generous amount of sprinkles over everything Top with a maraschino cherry For added flair you can also consider candles, frilled metallic picks and sparklers. Gather the gang and enjoy! Tips! Minimizing Melt –Here are a few tips to keep the ice cream sundaes looking their best. Here’s the Scoop - When serving a larger group have ice cream scooped in advance and stored in freezer either in the serving vessels or on a plastic wrap-lined baking sheet Just Chill – Chill the sundae cup or parfait glass by placing in the freezer about 1 hour before serving Be Prepared - Have all garnish prepared before scooping ice cream Worth the Wait - As with soufflés, gather the people before making the sundaes. It is better to have them wait for dessert than to have this dessert wait for them. Camera Ready – Sundaes are fun and pretty but the looks on the faces of the people eating them are priceless. Have your camera on hand to capture the delight. A Month of Sundaes whish.ca 64
  • 34. MAKE-YOUR-OWN SUNDAE BUFFET A few weeks before my daughter’s 5th birthday the conversation turned to what type of cake she would like for her party. We didn’t ask her if she wanted a cake, we just took it as one of those unwritten rules of the birthday party that cake would be on the menu. We were a bit surprised when she told us that she didn’t want a cake at all, but rather green tea ice cream was what she wanted to serve at her party. The Scoop on Spoons and Dishes This put me in kind of an awkward position. On one hand I wanted to give her the freedom to choose her favourite dessert for her birthday, on the other I was a bit concerned that although green tea ice cream is her favourite flavour, it may not be everyone’s idea of the ultimate party dessert. In the end we decided to do a makeyour-own-sundae station and let everyone be the master of their own dessert. Ice Cream Considerations It was huge hit. Just looking at a line of bowls filled with all sorts of sundae toppings generated immediate excitement. We had four flavours of ice cream on hand (green tea of course, as well as chocolate and vanilla ice cream and mango sorbet). A couple of the parents helped by scooping out the child’s choice of ice cream and then they were able to embellish it in any way they liked. Sauces, fruit, candies and sprinkles, and of course the pièce de résistance, whipped cream in spray can. We stuck 5 candles into my daughter’s sundae and did a quick chorus of happy birthday then let them dig in. Here are a few tips for making an impressive sundae buffet with minimal last minute fuss. 65 A Month of Sundaes whish.ca This is a great time for some single-use party supplies since sundae buffets can make a bit of a mess. Plastic spoons are probably a must-have as this activity will likely require more spoons than most people have on hand, plus having everything in its own little plastic bowl looks so nice. With the huge array of ice cream flavours available, it’s easy to get carried away. It’s a good idea to either have one type of ice cream already scooped and ready to go (you can even get them ready a few hours in advance and keep them in the freezer), or you can have a few options for people to choose from. I like to assign one helper for every two types of ice cream. It is also a good idea to have a different ice cream scoop for each flavour to keep things clean. If I am doing a variety of flavours I tend to choose one dairy-free sorbet, vanilla ice cream (or a variation such as French vanilla or vanilla bean), chocolate and perhaps one more. More than four flavours can become a little overwhelming, especially when there are still plenty of embellishments to come. Talk About Toppings Try to choose a variety of toppings, both healthy and indulgent so people can choose whatever suits them best. I love the look of toppings all presented in the same type of containers. Small plastic dishes work very well for this purpose. I like to arrange the little bowls on larger trays in logical groupings. Place all the fruit on one, cookies on another and candy on something else. It helps to define the spaces and makes things look less busy. Whip it Good Crunchy The Crowning Touches Cookies, biscuits and wafers add texture and great visual appeal to a sundae. Pick a variety of colours, sizes and flavours. Whether you offer whipped cream from a spray can, or made by hand, this topping adds plenty of flair to a fun sundae. Sprinkles, sanding sugars and of course a cherry on top! Healthy Sundaes can be a surprisingly healthy dessert choice when topped with a nice variety of fresh fruit, dried fruit and nuts. Candyland This is the place to go wild with colour and flavour. Choose a variety of textures, colours and sizes to make things really interesting. Gettin’ Saucy Squeeze bottles or small pitchers work well for sauces. There are a number of sauces available from the grocery store or choose some of our homemade delights that were featured in prior Month of Sundae recipes such as Strawberry Salsa Fresca or Chocolate Hazelnut Sauce. Plus with classics like chocolate sauce, caramel sauce or fruit sauce it’s hard to go wrong. A Month of Sundaes whish.ca 66
  • 35. Index L A Lemon Blueberry Parfait.................................................20 Lemon Curd.....................................................................20 Amaretto Peach Coulis....................................................14 Autumn Spice Sundae.....................................................32 M B Banana, Superfoods Sundae..........................................16 Banana Berry “Ice Cream”..............................................16 Banana Blitz Sundae.......................................................48 Banana Split....................................................................6 Berries, Teddy Bear’s Picnic Sundae..............................54 Black Forest Sundae.......................................................34 Blueberry, Lemon Blueberry Parfait...............................20 Blueberry, Superfoods Sundae......................................6 Blueberry, Wild Blueberry Sauce ...................................16 Macaroon, Chocolate Macaroon Sundae.......................30 Make-your-own Sundae Buffet.......................................66 Marshmallow, S’mores Sundae .....................................43 Mashed Potato Parfait.....................................................62 Mint Chocolate Sundae...................................................25 Wild Blueberry Sauce................................................16 Strawberry, Happy Birthday Sundae.............................55 Strawberry Rhubarb Parfait ...........................................12 Strawberry Salsa Fresca.................................................40 Strawberry Sauce............................................................6 Strawberry Shortcake Sundae .......................................42 Superfoods Sundae.........................................................16 S’mores Sundae..............................................................43 T Oreo, Cookies & Cream Ice Cream Sundae....................9 Teddy Bear’s Picnic Sundae ...........................................54 Thanksgiving Sundae......................................................59 The Sundae to End All Sundaes .....................................64 Toffee Apple Sundae.......................................................38 Triple Chocolate Sundae.................................................24 Turkey, Thanksgiving Sundae.........................................59 C P W Caramel, Pecan Pie Sundae............................................35 Carnival Clown Sundae...................................................51 Chantilly Cream...............................................................42 Cheddar Cheese, Perogy Parfait.....................................58 Cherry, Black Forest Sundae...........................................34 Chocolate, Black Forest Sundae.....................................34 Chocolate, Mint Chocolate Sundae................................25 Chocolate, Triple Chocolate Sundae..............................24 Chocolate, White Chocolate Sauce................................24 Chocolate Fudge Sauce...................................................24 Chocolate Hazelnut Sauce..............................................28 Chocolate Hazelnut Sundae...........................................28 Chocolate Macaroon Sundae.........................................30 Chocolate Peanut Butter Parfait.....................................21 Cinnamon, Toffee Apple Sundae....................................38 Cinnamon Crisps.............................................................38 Coconut, Chocolate Macaroon Sundae.........................30 Coconut, Pina Colada Sundae........................................46 Cookies & Cream Ice Cream Sundae..............................9 Cranberry, Thanksgiving Sundae...................................59 Cupcake, Happy Birthday Sundae.................................55 Passion Fruit, Pavlova Sundae.......................................40 Pavlova Sundae...............................................................40 Peach, Amaretto Peach Coulis........................................14 Peach, Poached Fresh Peaches......................................8 Peach Blossom Sundae..................................................14 Peach Melba....................................................................8 Peanut, Chocolate Peanut Butter Parfait.......................21 Pecan Pie Sundae............................................................35 Perogy Parfait..................................................................58 Pina Colada Sundae........................................................46 Pineapple Rum Sauce.....................................................46 Pistachio, Raspberry Pistachio Sundae.........................17 Plum, Japanese Green Tea Sundae................................50 Plum, Sake Plum Sauce..................................................50 Poached Fresh Peaches..................................................8 Pomegranate Juice, Superfoods Sundae.......................16 Potato, Mashed Potato Parfait........................................62 Potato, Thanksgiving Sundae.........................................59 Prunes, Sake Plum Sauce...............................................50 Pumpkin Pie, Autumn Spice Sundae..............................32 F R Raspberry Pistachio Sundae..........................................17 Raspberry Sauce.............................................................8 Rhubarb, Strawberry Rhubarb Parfait...........................12 Rhubarb Compote...........................................................12 Fudge, Chocolate Fudge Sauce......................................24 G Gingersnap Cookies, Autumn Spice Sundae..................32 Graham Cookies, Teddy Bear’s Picnic Sundae..............54 Green Tea, Japanese Green Tea Sundae........................50 H Happy Birthday Sundae..................................................55 Hazelnut, Chocolate Hazelnut Sauce.............................28 Hazelnut, Chocolate Hazelnut Sundae..........................28 J Japanese Green Tea Sundae..........................................50 K Kiwi, Pavlova Sundae......................................................40 67 A Month of Sundaes whish.ca N Nectarine, Pavlova Sundae.............................................40 O Whipping Cream, Chantilly Cream.................................42 White Chocolate Sauce...................................................24 Wild Blueberry Sauce .....................................................16 S Sake Plum Sauce.............................................................50 Sauces Amaretto Peach Coulis..............................................14 Chocolate Fudge Sauce.............................................24 Chocolate Hazelnut Sauce........................................28 Lemon Curd...............................................................20 Pineapple Rum Sauce...............................................46 Raspberry Sauce........................................................8 Rhubarb Compote.....................................................12 Sake Plum Sauce.......................................................50 Strawberry Salsa Fresca............................................40 Strawberry Sauce......................................................6 White Chocolate Sauce.............................................24 A Month of Sundaes whish.ca 68