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More Than a Month of Sundaes
by Michael Turback
159 Pages; Black and White
Sketches and Photographs;
Soft cover; $12.95
US
Red Rock Press, New York, NY 2006
Reviewed by William Butts for Good Cooking, Inc. December 2006 |
The review---
More Than a Month of Sundaes, by
TV’s Sundae King Michael Turback, is the second
installment of sundae books from the Sundae man himself. In this
book not only does Michael give in detail great recipes and
step by step directions for sundaes, but also sundae bases, great
homemade ice cream, sauces and syrups and other great toppings on
your favorite frozen treats. He tries to let the readers know that
you can make a good sundae from store bought ice cream and desert
toppings but there is great joy from making your own and enjoying
it with the people around you that you care about. In addition to
having a great book of frozen dairy products and an overwhelming
amount of cavity-causing goodness to spread on top, you have an
awesome 31st chapter- a guide to over 500 great places to find
frozen goodness around the United States of America.
My first recipe that I tested was the Zombie on page 91. Like a
lot of recipes for sundaes in this book he gives a description of
assembly of the sundae and not a list of ingredients. This is
frustrating because half the book is set up with recipe lists and
the other half isn’t. I followed the recipe exactly except
for the marshmallow cream; I used his recipe for Melba sauce on
page 51. I enjoyed the sundae's fruity chocolate taste and the
cherries were to die for as I always save my cherries for last. I think
that on a hot summer day sitting by the lake on the summer
house's dock, on the back porch watching the Red Sox game, or just
wanting a frozen snack, this is a great recipe for anyone with a
sweet tooth for fruit and chocolate.
For my second sundae I tried the Sinful Chocolate Sundae on page
131.
This was a great treat but the only downfall is the overwhelming
amount of chocolate and toffee bars on the sundae. I only say that
because after I was done eating I didn’t want to look at chocolate
for a week!
Overall I enjoyed this book--it gave great detail to homemade
treats as well as a great chapter of frozen utopia to travel to if
you ever leave your state.
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Zombie
When Paul Gilles opened his stand in 1938, he had only
three items on the menu: hot dogs, root beer and
vanilla custard. Since then the menu has expanded to
offer sandwiches, side orders, and fancy sundaes like
the Zombie.
Dip 3 large scoops of frozen vanilla custard side by
side into a wide sundae dish. Cut 1/2 banana into
disks and arrange them around the ice cream. Cover one
scoop with hot fudge, one with crushed pineapple and
one with crushed strawberries. Garnish each scoop with
a dollop of marshmallow creme. Sprinkle chocolate
jimmies and chopped nuts over top. Place a maraschino
cherry at the top of each scoop.
Gilles Frozen Custard, Milwaukee, Wisconsin
Melba Sauce
1 cup fresh raspberries
1/4 cup sugar
Force raspberries through a sieve fine enough to hold
back the seeds. Place into a saucepan, add sugar and
cook over moderate heat for 10 minutes, or long enough
to make a heavy syrup. Serve cold.
Antoine's, New Orleans, Louisiana
Sinful Chocolate Sundae
Dip 2 large scoops of double-chocolate ice cream into
a tall sundae goblet. Cover once with marshmallow
syrup, cover again with hot fudge sauce. Insert 2
Heath Bars into either side of the ice cream, garnish
with whipped cream and place a Hershey's Kiss at the
top.
Mad Martha's, Vineyard Haven, Massachusetts.
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