An interesting question came up at work the other day. “Why can’t we have ice cream at 9:30 in the morning?”
I think that’s a fair question. Who decided that we couldn’t? Is it because our mothers told us 40 something years ago that we weren’t allowed ice cream until after dinner? Is there some kind of guilt enforced ice cream law that we’re all unaware of?
What makes us, as grown adults, adhere to these perceived notions that there is something wrong with us if we cave into a sweet craving at the unseemly hour of 9 a.m.? I remember plenty of times after an evening of drinking, going to whatever restaurant was open at 4 a.m. and having a burger and fries in the wee hours of the morning when one would normally be eating cereal, so why should ice cream consumption be any different?
Who made these rules? Who dictated the hours of the day when certain foods should or should not be eaten? Don’t we all love to have bacon and eggs for supper? Or toast and jam in the afternoon? Are we to be considered a freak of nature because we’d rather eat dessert in the morning than at night? I mean, ice cream is basically eggs and dairy products, isn’t it? That’s “breakfast” food.
And then you top it all off with some fruit, a smidgeon of booze, and a little chocolate? Well, I’d consider that a well-rounded meal no matter what time of day it is. Wouldn’t you?
A delicious sauce to pour over ice cream. Add some whipped cream to your sundae for an undeniable Black Forest Cake taste. If you don't want to make enough sauce for canning, you can easily half this recipe and store all of the sauce in the refrigerator.
5 cups fresh sweet cherries, pitted and halved or coarsely chopped
1/4 cup lemon juice
1/3 cup cherry Kirsch
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
5 cups granulated sugar
2 tablespoons butter
Remove the pits from the cherries. Add the coarsely chopped or halved cherries to a large pot. Add the lemon juice, cherry Kirsch, and vanilla extract and bring the mixture to a slow boil over medium-high heat.
In a bowl, whisk together the cocoa powder and 2 cups of sugar until it is evenly distributed and there are no clumps. Add the cocoa/sugar mixture to the cherries. Add the remaining sugar. Bring the mixture back up to a boil. Stir in the butter and reduce the heat to medium. Simmer for 12 -15 minutes, stirring often, until the sugar has completely dissolved and the mixture has thickened slightly. The sauce will thicken further once it cools.
To can and store the Black Forest Sundae Sauce:
Ladle hot sundae sauce into sterilized half pint jars, leaving 1/4″ headspace. Wipe jar rims and add lids. Process jars in a boiling water bath for 10 minutes. Remove the jars and cool on wire racks. Store in a cool, dark place. Store any opened jars in the refrigerator.