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NEWS
By Justin George, The Baltimore Sun | September 1, 2013
As Baltimore Oriole Chris Davis continues his torrid home-run pace, a Baltimore ice cream parlor decided to commemorate the Major League Baseball statistical leader with something cool: An ice cream flavor named in his honor. The Charmery, a Hampden ice cream seller, announced that it has created the "Crunch Davis," a play off the first baseman's "Crush Davis" nickname, which features a sweet cream base topped by orange sprinkles and pieces of Nestle Crunch bars. The flavor will debut on Labor Day. "Go O's!"
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 29, 2014
Bartlett Pear Inn is the name of Alice and Jordan Lloyd's boutique inn on Harrison Street in Easton. It's also the name of their wonderful-in-every-way restaurant on the inn's first floor. It is a superb restaurant. The atmosphere is serene and relaxing, the service achieves a rare balance of proficiency and warmth, and the food is consistently satisfying. There are moments of culinary drama, mostly at the beginning, when your senses need stimulation, and at the end, when you want a finale to whistle about on the sidewalk.
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NEWS
May 19, 2010
Cream puffs aren't all sweetness and light. Not when they go missing during a statewide high school baking competition. It's unclear if it was a case of pastry misappropriation or simply a cooling-rack mix-up. But the talented young baker who made the cream puffs is still steamed. Way back in March, Lindsey Arbogast and more than a dozen other regional baking champs were cracking eggs, measuring flour and butter, and stirring madly to create pate a choux , the pastry dough used to make the shells for cream puffs and éclairs.
FEATURES
By Julie Scharper, The Baltimore Sun | July 18, 2014
Have you ever sat in the office on a Friday and thought, "Man, I wish I could push a button on my phone and get a margarita, a massage therapist and a mariachi band delivered to my desk?" Welp, I'm afraid we can't help you with that. But we can tell you how to get ice cream delivered today.  Uber, the cab-ish company, is delivering ice cream between 11 a.m. and 5 p.m. today.   Baltimore and Annapolis are among 130 cities internationally that are involved in the Uber Ice Cream promotion, according to a company news release.  To take part, download the Uber app, and select "ice cream.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 27, 2012
The annual Pillsbury Bake-Off concluded today in Orlando, Fla.  The $1 million winner was annonced live on "The Martha Stewart Show. " Here is Christina Verrelli winning recipe for Pumpkin Ravioli with Salted Caramel Whipped Cream. Among the 100 finalists were two Baltimore area residents. Susann Studz competed in the Entertaining Appetizers category with Sushi-Style Crescent Crab Rolls , and Laura Majchrzak competed in the Sweet Treats category with her original Carrot Cake Tart recipe.
NEWS
By Julie Rothman, For The Baltimore Sun | March 11, 2014
Barbara Block of Berrien Springs, Mich., was searching for a recipe for Rice Krispies treat ice cream bars that she said were very popular in the 1960s. Rose Barnes of South Bend, Ind., sent in a recipe that she started making years ago with her children and now enjoys making with her grandkids. She was sure it was the one Block was looking for. Kellogg's Rice Krispies cereal hit store shelves in the 1920s and was a success with adults. However, the breakfast cereal's real popularity with kids didn't come until more than a decade later, when Rice Krispies treats were created by a Kellogg's employee, Mildred Day. She mixed the cereal with butter and marshmallows, and an instant sensation was born . This recipe is proof that Rice Krispie treats can be easily adapted and used in many different ways, and are surely as popular today as they have always been.
BUSINESS
By Julie Bell and Julie Bell,SUN STAFF | August 13, 2002
Novavax Inc. said yesterday that its second-quarter loss ballooned more than threefold as it spent heavily on manufacturing and marketing programs for its Estrasorb estrogen-replacement cream, a product whose launch is on hold. The Columbia company announced in April that the Food and Drug Administration would not approve Estrasorb without additional information. Chief Executive Officer John Spears said yesterday during a conference call with investors that the company expects to submit a new Estrasorb application, including information to address the agency's manufacturing and chemistry concerns, by the end of summer.
NEWS
By Amy Scattergood and Amy Scattergood,Los Angeles Times | December 19, 2007
Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or over the low cliffs of a raspberry tart and you get a hint of the transformative power of a good chocolate sauce. Thick and velvety, deeply, sensuously flavorful, such a sauce can dress up a simple dessert or, just in time for the holidays, elevate a great one. It's pretty good eaten straight with a spoon, too. Years ago, chocolate sauces were made with bricks of baker's chocolate or cocoa powder, with lots of sugar and vanilla to mask the bitterness, and heavy doses of cream or butter.
ENTERTAINMENT
By Meredith Cohn, The Baltimore Sun | July 20, 2011
Marylanders love their crabs — especially when the meat is picked and mixed with cream, cheese, mayo and Old Bay. And while crabs are generally not an unhealthy choice right out of the shell, one serving of a crab dish can pack a third or more of the total recommended daily intake of fat, sodium and calories once the meat is drowned in fatty oils and salt. Area waters in which they are harvested can also mean pollutants. As with any treat, nutritionists say, moderation is key. And when consumers do indulge, an obvious choice is the broiled crab cake that isn't doused in tartar sauce or other goopy toppings.
ENTERTAINMENT
By Meekah Hopkins | June 12, 2013
At The Yard, the new sports pub located inside the Baltimore Marriott Inner Harbor at Camden Yards, sits a miracle; a modern marvel; a Holy Grail of sorts for beer aficionados: a milkshake … Made. With. Beer. Sweet Baby Jesus! Well yes, it does earn the exclamation but that's also the name of this 8th wonder of the world, officially: The Sweet Baby Jesus Adult Milkshake. It was an industry contest - not divine intervention - that inspired bartender Jeff Crawley to concoct this holy creation.
SPORTS
By Aaron Dodson, The Baltimore Sun | July 1, 2014
Former Maryland women's basketball player Sequoia Austin, who's spent the summer working basketball camps in College Park, joked with one of her co-workers Tuesday morning at a certain sight. "Somebody I work with had an ACC basketball lanyard and we were like, 'This is retro now,'" the 22-year-old Austin said. "We need to update, get with the times. " On Tuesday, Maryland officially became a member of the Big Ten Conference nearly two years after announcing that the school would leave the Atlantic Coast Conference.
FEATURES
By Julie Scharper, The Baltimore Sun | June 17, 2014
I scream, you scream.... OK, we can all stop screaming now.  Ben & Jerry's is giving away free ice cream today.  A truck promoting the company's new flavors will be parked at 500 W. Baltimore Street at 2:30 this afternoon, according to Mayor Stephanie Rawlings-Blake's office. The mayor helped make Baltimore a stop on Ben & Jerry's summer promotional tour, according to the news release.  Keep that in mind at election time. The latest Ben & Jerry's flavors feature a core of gooey yumminess, such as salted caramel, peanut butter fudge or raspberry jam. The truck will be parked in a designated food-truck area.   The City Council recently approved legislation expanding the areas in which food trucks can park.
ENTERTAINMENT
June 10, 2014
With only a few rum bars available to choose from in this town, there are even fewer still that provide one of the more iconic selections known to man: the Painkiller. Woody's Rum Bar and Island Grill, we thank you. Thought to be an invention of the British Virgin Islands in the 1970s, a traditional Painkiller consists of one, two or more-dangerous three parts - denoted by No. 1, 2 and 3 - of Pusser's dark rum, coconut cream (ooh), orange juice (aaah) and pineapple juice (what?
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | May 23, 2014
The Charmery, Laura and David Alima's hand-crafted-ice cream shop on The Avenue in Hampden, is starting a Monday night guest-chef series. For each edition of "Sundaes on Monday," a visiting chef will collaborate with David Alima to create a one-of-a-kind ice cream sundae. The series begins May 28 with The Food Market's Chad Gauss, who will be whipping up an ice-cream interpretation of his restaurant's Heath toffee bar bread pudding. NOTE: The debut chef event with Gauss has been rescheduled from its original May 26 date and has been renamed "Sundaes on Wednesday.
NEWS
SPECIAL TO THE AEGIS | April 9, 2014
A new ice cream flavor - Campfire Delight - will be available locally next month. The flavor was created by a team of students, most of them from Harford County, participating in this year's Ice Cream University, hosted by TIC Gums at the firm's Texture Innovation Center in White Marsh. Seventeen local high school students with interest in science, culinary arts and marketing participated in this year's program, which is based on Cornell University's Food Science 101 course, required for incoming freshman of the College of Food Science.
NEWS
April 8, 2014
A 1999 C. Milton Wright High School graduate, Lindsay Clendaniel (formerly Dillinger) recently published her first cookbook, "Scoop Adventures - The Best Ice Cream of the 50 States. " Clendaniel, who is a pediatric psychologist by day, spends her off-hours pursuing her other passion - ice cream. She's been making and blogging about ice cream since 2009, so she jumped at the opportunity to write a book when approached by Page Street Publishing last year. Development of the book required testing and tasting scores of recipes from ice cream parlors across America.
NEWS
Jacques Kelly | July 30, 2010
It's peach cake time again in Baltimore, and let the debate begin. This is a peculiar season, when locals scramble in search of the perfect summertime confection made of raised dough and peaches. I lament the loss of what I consider the perfect peach cake. I believe that like so much in Baltimore, the perfect peach cake has no frills. But many devotees will give me a loud argument on this one. Just as Old Bay seasoning has no place in a crab cake recipe, apricot or raspberry jellies — or cinnamon — have no place in a proper peach cake.
TRAVEL
By Josh Noel and Josh Noel,Tribune Newspapers | October 18, 2009
Name: : ShaveMate All-in-One Combo Razor What it is: : A six-blade razor with shaving cream inside the handle. The Titan 6 (for men) is gray, and the Diva 6 (for women) is pink - with pink-tinted shaving cream. How it works: : Rather than travel with a razor and a container of shaving cream, you can merge the two with ShaveMate. To access the cream, turn the bottom of the handle to the open position, push until enough cream spurts into your hand, then spin it closed. The good: : Traveling with less is always better, and this certainly clears room in the dop kit. The blades are better than your garden-variety disposable razor, and the shaving cream makes a fine, creamy lather.
NEWS
By Julie Rothman, For The Baltimore Sun | March 11, 2014
Barbara Block of Berrien Springs, Mich., was searching for a recipe for Rice Krispies treat ice cream bars that she said were very popular in the 1960s. Rose Barnes of South Bend, Ind., sent in a recipe that she started making years ago with her children and now enjoys making with her grandkids. She was sure it was the one Block was looking for. Kellogg's Rice Krispies cereal hit store shelves in the 1920s and was a success with adults. However, the breakfast cereal's real popularity with kids didn't come until more than a decade later, when Rice Krispies treats were created by a Kellogg's employee, Mildred Day. She mixed the cereal with butter and marshmallows, and an instant sensation was born . This recipe is proof that Rice Krispie treats can be easily adapted and used in many different ways, and are surely as popular today as they have always been.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | March 10, 2014
Another week, another restaurant takeover. These takeovers, pop-ups and collaborations are getting to be a regular thing. We love them. This time, the chef on the road is David Alima, co-owner and "master creamer" at The Charmery, Hampden's home of hand-crafted ice-cream. Alima will be doing the guest-cheffing thing at Shoo-Fly Diner for a special Sundaes takeover tonight. Alima is partnering with Opie Crooks, Shoo-Fly's chef-de-cuisine, to create an ice-cream tasting menu, pairing up some of Shoo-Fly's favorite dishes with original ice cream creations from The Charmery.
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