Fun to make (and even more fun to eat!), this recipe grew out of my love for ravioli (the bigger the better!) and for fragrant, versatile fennel.  The richness and depth of flavors belie the fact that there’s only 1 tablespoon of oil and very little added salt in four servings.  It’s healthy, delicious, and family-friendly too, as each person can pitch in to make their very own giant-sized triangular ravioli.

Here’s a photo of the Chicken, Olive, and Asiago Triangolari With Sherry Braised Fennel below.

Ingredients:

1 lb ground chicken
1 small yellow squash, finely grated & squeezed dry (about 1/2 - 3/4 cup)
4 Tbsp chopped green olives (about 20 - 24 olives)
3 Tbsp grated Asiago cheese
1-1/2 tsp fennel seeds
2 medium cloves garlic, minced
1/4 tsp white pepper

(**1/4 to 1/2 tsp salt, if needed)

1 large (or 2 small) fennel bulb(s)
1 Tbsp olive oil
2 Tbsp pine nuts
1/3 C sweet Sherry (see Cook’s Note)
2 Tbsp raisins
1/4 tsp salt
1/8 tsp white pepper
3/4 C water

1 can chicken broth
12 egg roll wrappers

Fennel fronds for garnish

PREPARATION:

In a mixing bowl, gently combine the first seven ingredients (through white pepper.) (**Note: The olives and cheese may provide enough salt; cook and taste a small amount of the mixture before adding any additional salt.**) Cover and refrigerate to let the flavors mingle while you prepare the fennel.

Cut off the tough green stalks of the fennel just above the white bulb. Reserve a small handful of the feathery fronds for garnish; roughly chop one of the green stalks and set aside. Trim the base and slice the white bulb into 1/4 inch pieces, discarding the tough core.

In a heavy lidded skillet or saucepan, heat 1 Tbsp olive oil over medium-high heat and saute the sliced fennel and pine nuts, stirring frequently, until the nuts are toasted and the fennel has begun to caramelize (about 5 - 7 minutes.) Add the Sherry and let the alcohol cook off for a minute, then add the raisins, salt, white pepper, and water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.

**Note: This dish can be made ahead to this point**

In a wide, shallow non-stick pan, heat the chicken broth with enough water to equal a 1 inch depth. Add the rough-chopped green fennel stalk and simmer gently while you prepare the triangolari.

In the mixing bowl, divide the chicken mixture into quarters. Use these as a guideline: each quarter will be the filling for three triangolari.

On a lightly floured surface, lay out an egg roll wrapper in a diamond shape (with the lower point towards you.) Cut across the center from left to right, making two large triangles. Using your fingers or a pastry brush, wet the edges of both triangles with a little cool water. Put the chicken mixture on the lower triangle, forming and flattening it out slightly into a roughly triangular shape, leaving a 1/2 inch border. Lay the other pasta triangle on top and press the wrapper lightly around the filling to push the air out, firmly sealing the edges all around as you go. Use the tines of a fork to further seal and flute the edges. Repeat with remaining wrappers and filling.

Remove the green fennel stalk from the broth and discard. (Add more water if needed to return liquid to 1 inch depth.) Bring the broth to a gentle boil and slide 3 - 4 triangolari into the pan, taking care not to crowd them. Cook them in the simmering broth for 5 - 6 minutes, turning once.

Lift them out carefully with a slotted turner. Remove to platter and keep warm while cooking the remainder. Don’t discard the broth when finished.

Reheat the braised fennel and add 2 - 3 Tbsp of the broth (which will be thickened from the cornstarch on the wrappers) to the sauce. Stir thoroughly and heat through.

To serve: Mince the reserved fennel fronds. Spoon a little of the sherry/fennel sauce onto the plate. Mound 1/4 of the braised fennel on one side and lay three triangolari in a row, slightly overlapping. Drizzle any additional sauce on top and sprinkle with the minced fennel fronds.

Makes 4 Servings (3 triangolari and 1/4 of the braised fennel per person)

COOKS NOTES:
Fennel is sometimes mis-labeled as ‘Anise’ in produce departments.

Eggroll wrappers are not exactly square, so you may get a better fit by reversing one of the triangles after cutting.

If you don’t have Sherry, Port is a good substitute, or you can use diluted brandy (or a white wine/brandy mix) with a pinch of sugar added. To make it non-alcoholic, you can use a tablespoon of white balsamic vinegar and a pinch of sugar diluted with 1/4 cup of water.
Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

Perfect for parties and special meals, this twist on Spanish paella is sure to be a hit at your next gathering!

Here’s a photo of the Mac and Cheese Paella With Shrimp and Scallops below.

Ingredients:

1 lb - orzo pasta
3 Tbsp - olive oil
2 - large bay leaves
2 Tbsp - minced garlic, divided
1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined
1 lb - bay scallops
1/2 tsp - salt
1 tsp - small capers (optional)
2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note)
1/4 cup - white wine
1 - large sweet onion, chopped
3 Tbsp - chopped sun-dried tomatoes
3 Tbsp - butter
2 Tbsp - all-purpose flour
1 cup - half & half (or milk)
1 cup - chicken broth
1 cup - frozen peas, thawed (about 4 oz)
8 oz - sharp cheddar cheese, shredded (about 2 cups)
Additional salt, if needed
8 oz - pepper jack cheese, cut into 1/2 inch cubes
3 Tbsp - minced fresh parsley, divided
2 Tbsp - sliced green olives with pimento (optional)
1/4 cup - roasted red pepper strips
Lemon for garnish (optional)

PREPARATION:

Cook orzo according to package directions to the ‘al dente’ stage. When done, drain, rinse (to stop the cooking process) and set aside.

While the pasta is cooking, bring 3 tbsp olive oil & the bay leaves to medium heat in a large heavy skillet. Add half the garlic and saute until just beginning to color (do not let garlic brown). Add the shrimp, scallops, and 1/2 tsp salt; toss to coat. Add the capers (if desired) and the smoked paprika and stir until shrimp & scallops are well coated. When just cooked through, remove shrimp & scallops from pan, leaving the bay leaves and as much sauce behind as possible. Set shrimp & scallops aside and keep warm.

Add the wine to the pan and stir, letting the alcohol cook off for a minute or two. Add the remaining garlic, the onions, and the sun-dried tomatoes and cook until the onions have softened (about 5-7 minutes). Discard bay leaves.

Melt the butter in the pan with the onions. Add the flour, stirring for 2-3 minutes to cook the flour, then add the half & half and chicken broth gradually, continuing to stir as the mixture thickens.

When all the milk has been incorporated, add the peas and bring sauce to a simmer. Reduce heat to medium-low and gradually add the shredded sharp cheddar cheese, stirring until melted. Adjust salt.

In a large non-stick paella pan or baking dish, combine the cheese sauce with the orzo and stir thoroughly to coat. Gently fold in half of the shrimp/scallop mix, the pepper jack cubes, and half of the parsley. Bake in 350 degree oven for 10 minutes. Top with remaining shrimp/scallop mixture, olives (if desired), and red pepper strips and return to oven for 5-7 minutes. Remove from oven and sprinkle with remaining parsley.

Garnish with thinly sliced lemons or lemon wedges, and serve with a lightly-dressed green salad.

Serves 8.

Cook’s Note: Smoked paprika, with its unique and delightful flavor, is the secret ingredient of classic Spanish cuisine and is well worth seeking out. It can be found at many gourmet shops, specialty food stores, or online. Though there is no direct substitute, an equivalent amount of good quality regular paprika with 2-3 drops of mesquite smoke flavoring added can be used with good results.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

Featuring succulent shrimp, Parmesan, white cheddar, pepper jack, and cream cheese, this may just be the most sophisticated (and delicious) macaroni and cheese you’ll ever have!

Here’s a photo of the 4 Cheese Mac-a-Rita Cocktail below.

Ingredients:

1 - large lime, halved
40 - jumbo shrimp (about 1-1/2 to 2 lbs)
1 Tbsp - minced garlic
1/2 tsp - salt
1/4 tsp - sugar
8 - small bamboo skewers
1 lb - small shell pasta
3/4 cup - half & half or milk
1/4 tsp - white pepper
8 oz - cream cheese, softened
1/4 tsp garlic powder
8 oz - white cheddar cheese, shredded
8 oz - pepper jack cheese, shredded
1/4 cup - sun-dried tomatoes, cut into very thin strips
3 Tbsp - minced chives (divided)
2 - large eggs, beaten
6 oz pkg - shredded Parmesan
8 - Margarita glasses (See Cook’s Note)
1 tsp paprika (for dusting)

PREPARATION:

In a large bowl, squeeze a lime half over the shrimp (reserve the other lime half for garnish.) Add the garlic, salt, and sugar. Put the bamboo skewers in water to soak.

Cook the pasta according to package directions until just done. Drain the pasta and return it to the pot. Add the milk and white pepper and stir over medium-low heat until the milk is hot. Mix the cream cheese into the pasta until smooth, then gradually stir in the garlic, white cheddar, and pepper jack until completely melted. Fold in the sun-dried tomato strips and 1 tablespoon of the minced chives. Keep warm.

Set oven to Broil.  Drain shrimp and thread on skewers. Put beaten eggs and shredded Parmesan in separate shallow dishes. Dip shrimp skewers in beaten egg, drain well, and dredge in Parmesan. Broil for a few minutes until cheese is melted and just golden, turn skewers over, sprinkle with additional Parmesan, and broil a few more minutes until golden.

To serve, use your fingertip to rub a tiny bit of cooking oil along the rim of each glass. Dip each rim, a section at a time, into the minced chives. Spoon in mac & cheese until half full, set a shrimp skewer in the glass, and add more mac & cheese. Sprinkle the tops with any remaining chives and dust with pinch of paprika. Cut the remaining half lime into four slices and cut each slice in two. Garnish each glass with a piece of lime. Serve with cheesey garlic bread, a green salad, and a good Sauvignon Blanc. Makes 8 servings

Cook’s Note: Other decorative glasses can be substituted for margarita glasses.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

Please join us for tomorrow’s edition of our special Seafood and Pasta Series when we’ll share our original recipe for a Coastal Carolina Shrimp and Grits Tart.

Lasagna, when properly made, is a feast for the senses. The sight and smell of a cheesy, bubbly lasagna coming out of the oven has been known to make the knees of strong men go a little wobbly at times, and the diabolically addictive layering of flavors has been responsible for more than a few loosened belts.

Unfortunately, while truly wonderful, a proper lasagna is also time-consuming and surprisingly expensive to make. This version uses ravioli, which combines the pasta and ricotta in one step, and uses a gussied-up jar sauce to save time. I kept it pretty basic, but there’s a lot of room for personalization, depending on what you like or what you have at hand. You can use ground turkey or chicken in place of the ground beef, and even toss in some julienned pepperoni.

Choose a sauce flavor that is neutral (such as Marinara or Basil) or complementary (such as Black Olive or Sausage & Pepper), and you can add capers or diced zucchini or fresh sage to the sauce.

This goes together very quickly, feeds a crowd economically, and will satisfy your lasagna longings in no time flat!

Here’s a photo of the Last Minute Ravioli Lasagna below.

Ingredients:

1 lb ground beef
2 large cloves garlic, minced
1 - 26 oz jar quality pasta sauce (such as Barilla)
1/2 cup water

1 1/2 lb whole milk mozzarella, grated
1/4 cup minced fresh parsley
3/4 cup grated Romano or Parmesan cheese (or a combination)

2 - 25 oz packages frozen cheese ravioli

PREPARATION:

In a large pot, set 6 quarts of salted water on to boil. Meanwhile, cook the ground beef with the garlic in a large saucepan until just done, breaking the beef into small pieces as it cooks. Drain off the excess oil and stir in the sauce. Shake 1/2 cup of water in the sauce jar and pour the water into the saucepan. Cover and bring to a simmer.

Preheat oven to 350 degrees. Mix together the cheeses and the minced parsley and set aside.

Cook the ravioli according to package directions; drain and rinse.

To assemble: Coat a 9 X 13 inch baking pan with cooking spray and spoon a little sauce in the bottom. Place a single layer of ravioli in the pan (overlapping slightly), top with a third of the remaining sauce, and a third of the cheese/parsley mix. Repeat the ravioli/sauce/cheese layers, adding some additional grated cheese to the top layer, if you wish.

Bake at 350 degrees for 40 minutes. Remove from the oven and let rest for 10 minutes (difficult, I know!) Serves 6-8.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

If You Liked This Post, Here Are a Few Other Links You Might Enjoy:

7 Pasta Shapes I Have Loved (Plus 1 That Made Me Gag)

Mac and Cheese Paella With Shrimp and Scallops

Four Cheese Mac-A-Rita Cocktails

With its beautiful golden flesh and edible skin, Delicata is poised to become the new ‘It’ squash. No matter how simply you prepare it, it is anything but dull.

Try this: cut it into chunks, boil in lightly salted water until just tender, toss with butter – and prepare to be amazed by the delightfully complex flavor (a cross between yam and Yukon Gold potato, with hints of sweet corn) and creamy texture.

It is equally delicious mashed, or pureed and made into a hearty soup, or sliced and fried as in the recipe below. You can use just about any type of Italian cheese (Parmesan, Romano, Asiago, Ricotta Salata are all good) and sprinkle with finely minced fresh parsley instead of sage.

Special thanks to fellow food blogger Chick in the Kitchen for sparking the idea for this dish!

Here’s a photo of the Delicata Mezza Luna below.

Ingredients:

1 medium Delicata squash (about 1 lb)
Olive oil
1 clove garlic, peeled and lightly crushed
1 large (or 2 small) bay leaf
Grated Italian cheese
1 Tbsp finely minced fresh sage leaves

PREPARATION:

Rinse squash well and slice about 1/2 inch off the ends. Using a heavy knife or cleaver, cut the squash lengthwise and scoop out the seeds. (Note: when raw, the skin seems tough, but it softens nicely when cooked.) Lay the halves cut-side down and cut into approximately 3/8 inch slices.

Heat a shallow layer of olive oil in a skillet over medium heat. Add the garlic and bay leaf and cook the garlic until just golden, pressing it down to flavor the oil. Remove and discard the garlic and bay leaf.

Put a single layer of squash slices in the oil and cook until very lightly browned, turning once. Drain on paper towels and keep warm while cooking the remaining slices. Serve sprinkled with grated cheese and minced sage. Serves 2 - 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Note: This article is now also available in the following convenient format(s)…

Please join us for tomorrow’s edition of our special Italian Food Series when we’ll share our original recipe for Last Minute Ravioli Lasagna.

In keeping with the theme of labor saving (but surprisingly sumptuous) breakfasts that we discussed here yesterday, I’d like to take a moment and cast a vote for Ziplock Omelets, also known as omelets in a bag.

Long popular with RVers, campers, backpackers, and college students, the Ziplock omelette method allows you to make light fluffy omelettes with a minimum of mess and a maximum of versatility using just about any additional ingredients you prefer (cheese, mushrooms, spinach, onions, diced pepperoni, etc.).

Best of all, unlike traditional omelette preparation, it takes more or less the same time to make 1 Ziplock omelette…or 50!

Additionally, since you are making the omelettes in resealable plastic bags (which function similarly to boil-in bags), post-meal cleanup is easy since you only use a few dishes no matter how many omelettes you make.

As the folks at MerrysKitchen.Com state when sharing their method for making Ziplock omelettes for large groups:

“First, have each person crack 2-3 large eggs into a quart size freezer bag. (it’s best to use a name brand.) Next, have them add whatever ‘omelet goodies’ they want to their bag… bacon, cheese, green pepper, ham, sausage, mushrooms, ect. and choice of seasonings.

Have everyone write their name on their bag, with a ‘Sharpie’ marker. Boil 6-8 bags at a time, in a large pot of rapidly boiling water, for 13 minutes.”

The staff at Lifehacker.Com tested the omelette in a bag theory with a version of the recipe that serves one here.

Here’s a nice Youtube video we found that shows just how easy making these can be:

Ah. Breakfast… A golden yolk spreading like the sun. Pyramids of toast balanced around the edge of the plate, fencing in wave after wave of crunchy bacon. A bowl of grits; a pool of buttery lava at its center.
Now that the lazy days of summer are over and the more hectic part of the year is about to start, the breakfast one chooses can set both the tone and energy level for the rest of the day.

Here’s a roundup of 5 easy (but sumptuous) egg recipes from Good Housekeeping you won’t want to miss…

• Sausage-Fontina Strata

• Spanish Tortilla With Chorizo and Peppers

• Asparagus and Gruyere Omelette

• Broccoli and Cheddar Crepes

• Ham and Pepper Jack Souffle

You can enjoy 9 more recipes for easy, delicious breakfasts from the folks at Good Housekeeping here.

If you like sausage and eggs, why not combine your pleasures by making Scotch Eggs?

Here’s a neat and useful trick from Tim Ferriss, author of the Four Hour Work Week; an easy method for peeling hard boiled eggs without actually peeling them:

You might also enjoy our recipe for:

Ingredients:

1 cup self-rising flour
2 Tbsp brown sugar (or white)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
3/4 cup half & half or milk
1/2 cup solid-pack canned pumpkin (See Cook’s Note)
1/4 tsp pure vanilla extract (optional)
2 Tbsp vegetable oil
1 egg, beaten
Butter or oil for cooking

You can find out how to make Doug’s Homestyle Pumpkin Pancakes here.

Here’s a list of 20 sugary blogs guaranteed to satisfy your sweet tooth that celebrate the world of cakes, candy, chocolate, ice cream, cup cakes, and other good (if somewhat guilt inducing) eats.

As Don Kardong once said, “Without ice cream, there would be darkness and chaos.”

Here’s our list, in alphabetical order…

Blognut

Ah donuts. As someone who’s spent more than their fair share of time haunting various donut shops up and down the East coast and drinking gallons of coffee, Blognut is definitely my go-to site for all things donut-centric. Boston cream or French crullers, anyone?

Cake Spy

Covering the world of baked goods with articles on such topics as how not to make chocolate chip cookies, exploring the historical difference between cake and gateau, as well as travels to baked good meccas in such places as Philadelphia, Seattle, New York, and the Jersey shore, the Cake Spy blog is also sprinkled with Jessie Oleson’s delightfully whimsical sketches of cupcakes visiting the circus and the Chrysler Building.

Cake Wrecks

Whatever you do, don’t visit this site while you’re at work unless you want to be caught laughing at cakes with hilariously inappropriate designs, unfortunate misspellings, frightful frosting, and much worse.

If you’d like to read more about the joys of Cake Wrecks, we’ve covered it all here.

Candy Addict

As you might suspect, Candy Addict is a very comprehensive blog about candy, with reviews of such nostalgic candies as Boston Baked Beans to newer confections as pomegranate flavored Tootsie Pops, Reeses Hazelnut Creme, Chocolate Creme de Menthe Altoids, and the truly terrifying Chum Bucket Mints.

Candy From Strangers

Currently in Grenada, after three years of saving up for the trip, blog author Malena travels the world sampling sweets and sharing what she’s seen. Part travelogue and part candy review site, this blog offers an interesting look at international candies and the countries that make them.

Cannelle et Vanille

With its sensual photographs and quality writing, Cannelle et Vanille offers a sophisticated exploration of the many delights of baked goods as well as the techniques and ingredients necessary to transform the ordinary into the extraordinary.

Charmaine’s Pastry Blog

Former ophthalmologist turned pastry cook Charmaine shares her passion for all things pastry as well as her adventures in cake decorating here.

Cheesecake Recipes

Since my wife and I are originally from the New York area, it’s no wonder that we’d be more than happy to eat cheesecake for breakfast, lunch, and dinner. The new Cheesecake Recipes blog could be the first step in finding inspiration towards making that dream happen.

Chocablog

Care to debate the merits of Belgian chocolate over Swiss, compare the offerings of Lindt, Ghirardelli, Godiva, and Isis to those from Cadbury, Nestle, and Hershey? You’re just one click away from the perfect place to do just that.

Cookie Madness

Double trouble potato chip cookies? Peanut butter and chipotle cookies? Ricotta cheese and Wheaties cookies? All this and more can be found on this blog that mainly focuses on the sharing of cookie recipes.

A Daily Scoop

If it’s made of ice cream, the folks at A Daily Scoop review, announce, and discuss it.

Dessert Buzz

If you have a sweet tooth and are planning a trip to NYC you might want to hit this site first so you don’t miss out on any treats when you tour the Big (candied) Apple.

Dessert First

As Ernestine Ulmer said, “Life is uncertain. Eat dessert first.” Apparently, the creators of this site couldn’t agree more, with their emphasis on the sweetest meal of the day. Don’t miss their post about and recipe for Filbert Gateau with Praline Buttercream.

How to Eat a Cup Cake

Each week, the readers of How to Eat a Cup Cake vote for which cupcake recipe from the book Cupcake Heaven gets featured and made on the blog. This week’s winner: Crystal Light Raspberry Lemonade Cupcakes.

Japanese Ice Cream

From the title of this blog it’s easy to get an idea what the Japanese Ice Cream site is about, but have you ever tried those delicious red bean, green tea, and black sesame flavored ice creams lurking in the coolers of your local Asian food market? If not, you should.

Kitchen Cakes

With recipes for such down-home favorites as peach cobbler, oatmeal raisin bars, and chocolate rum cake, this blog is a comfort food compendium of recipes from the sweeter side of life.

Peanut Butter Boy

While not strictly speaking a sweets-only blog, how could we not list a blog in which every post and recipe features peanut butter in a starring role?

Sugar Plum

Sugar Plum likes it sweet. From Chocolate Macadamia Coconut Pie to Rainier Cherry and Crumb Crostata to such delights as Buttermilk Frozen Custard With Bourbon Roasted Peaches and Brown Sugar Walnuts Emiline’s definitely not afraid to explore the sensual side of working with fresh ingredients.

Sugar Savvy

A true sugar lovers blog, this site is junk food central, full of reviews of new and old favorites from the candy and ice cream aisles.

Sweet and Simple Bakes

If you’re just getting started out with baking, this is the site for you. With monthly baking blog roundups, this site is an excellent way to find the inspiration and motivation one needs to just off one’s cookie sheet and start baking with confidence.

My Splendid Table has a wonderful, simple overview of how to make and use beurre monte, a workhorse sauce relied upon by such chefs as Thomas Keller and Tom Colicchio.

The page also shares Keller’s recipe for Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto which makes prominent use of the sauce.

(Wikipedia also has a good entry on beurre monte here.)

Here’s a few links to some recipes that feature beurre monte sauce…

• Sweet Butter Braised Maine Lobster with Baby Arrowleaf Spinach and a Saffron-Vanilla Sauce from Chef Thomas Keller via Food & Beverage International

• Filet Mignon With Yellow Corn Polenta and Cheese from Buhay Cocinero

• Potato Gnocci from Chef Tom Colicchio via The New York Times

• Cassolette of Sea Urchin and Lobster from Chef Ken Oringer of Clio

What do you get when you combine Charleston Chew candy, blueberries, honey roasted peanuts and vanilla ice cream? If you’re Kevin Kelly, a Charleston Area middle school history teacher from Mt. Pleasant the answer is Seersucker Ice Cream.

As the winning flavor of Circa 1886’s recent ice cream contest, Seersucker Ice Cream was chosen by a panel of judges who were looking to capture the sweet flavor of living in Charleston, South Carolina. Circa 1886 will be serving the specialty ice cream at the restaurant throughout August.

Choosing a winner wasn’t easy. After receiving over 200 entries with names as creative as their ingredients (including Pluff Mud, Holy City Peach Tea, and Low Country Lush), Executive Chef Marc Collins and Pastry Chef Scott Lovorn narrowed the field down to three semifinalists: Cobblestone Cobbler, Seersucker, and Charleston Gold.
As one of the judges of the contest, Stephanie Barna writes in her food column in the Charleston City Paper:

“Seersucker, the winner, reminded me of a sundae with chunks of Charleston Chews, bits of blueberry, and honey-roasted peanuts. I took one bite and forgot the oppressive heat of the scorching July afternoon.”

Here’s a video of the judging itself, as well as an interview with the creator of Seersucker Ice Cream who talks about his inspiration for the flavor: