Ice Cream - America's Next Tough Model

There’s nothing sweet about photographing ice cream. Michael Ray, a professional food photographer, says ice cream and “pizza pulls” when a hot slice is pulled from a pie are the toughest models to shoot. Ice cream melts quickly and the cheese from a pizza can get real stringy, so both are very stubborn subjects.

Ray says food photography is much harder than it looks. Getting a good picture can take all day, as stylists are constantly rearranging props and dishes during a shoot. “Meticulous lighting” is also crucial.

Though he enjoys shooting steak, lobster, or scallops – especially if there are leftovers – Ray tries not to eat on the job. He once unknowingly ate a handful of grapes on set that were sprayed with crystal clear lacquer for shine. It took him hours to get the nasty taste out of his mouth and now he’s much more careful about nibbling on his models in the middle of work.

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Ben & Jerry's ice cream chief leaving

The chief executive officer of Ben & Jerry's ice cream is leaving his post at the end of next month. The South Burlington-based unit of Europe's Unilever said Walt Freese wants to pursue other "values-led business and investment opportunities."

Freese joined Ben & Jerry's and parent Unilever eight years ago. The company says Freese has been instrumental in returning Ben & Jerry's to its heritage of leadership in progressive social and environmental values. Ben & Jerry's is known for its quirky flavors and support for social causes.

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Gourmet Yourself - Easy As Pie

We’re gonna let you in on a little secret. Pre-made pie crust is a common sight in kitchens around the holidays, but this inexpensive staple can be a life-saver all year ‘round.

We’ve always got a box or two on hand for nights when ordering in just won't cut it, and with a few easy tips, no one will know you weren’t kneading and rolling all day.

From impressive desserts cute enough for company to quick-and-easy crowd-pleasers, we’ve got quite a few tricks up our sleeve. Keep in mind, however, that we’re working with refrigerated dough – frozen pie shells need not apply.This recipe yields six spicy beef and potato pockets. Don’t forget to serve with plenty of salsa!

1. Warm a tablespoon of olive oil in a large skillet over medium-high heat, add the following and toss to combine:
½ lb. ground beef
; 1 medium onion, finely diced
; 2 cloves garlic, minced
; 1 medium russet potato, peeled and finely diced

2. When beef has browned and veggies have softened, add 1-2 teaspoons of chili powder and salt and pepper to taste. Cover and cook 10 minutes over low heat, stirring often.

3. Set beef mixture aside to cool completely. Divide two rounds of prepared pie crust into three triangular sections each (think peace signs). Fill each section with two rounded teaspoons of beef mixture, mounding the filling slightly off-center. Fold each section in half and crimp with a fork at the edges to seal.

4. Preheat oven to 375° and slice two vents in the top of each empanada. Beat one egg with a teaspoon of water and brush this mixture over the empanadas, then bake on a parchment-lined sheet for 20 minutes or until lightly golden.

Time-Crunch Turnovers

If you like, drizzle these individual desserts with a quick icing of two cups powdered sugar whisked with ¼ cup milk.

1. Using method described in empanada recipe above, divide two rounds of prepared pie crust into three sections each.

2. Fill with desired prepared fruit filling and seal, vent and egg wash as described above.

3. Preheat oven to 375°, sprinkle turnovers with granulated sugar and bake for 20 or until lightly golden.

Simple Cinnamon Pinwheels

This one’s so simple, you don’t even need a recipe!

Just combine three teaspoons each brown and granulated sugar with a dash of cinnamon and spread the mixture evenly across an unrolled round of pie crust. Roll back into its original shape and slice into thin discs, discarding ends. Brush each disk lightly with melted butter and bake at 350° for 13-15 minutes.

One crust yields about 16 pinwheels. Serve over ice cream and a warm mug of coffee.

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Ice Cream Makers Embracing Their Soft Side

When Jennie Dundas and Alexis Miesen opened Blue Marble, a shop selling homemade ice cream on Atlantic Avenue in Boerum Hill, Brooklyn, back in 2007, their checklist included organic ingredients, 16 percent butterfat and a child-friendly setting.

Soft-serve ice cream was not in the picture there or at their second shop, in Prospect Heights. “It didn’t seem to have a quality connotation,” Ms. Dundas said. Then she tasted the version that Billy Barlow was churning out at Bonita, in Fort Greene, which has since closed.

With Mr. Barlow, Ms. Dundas’s boyfriend, as an unofficial consultant, Blue Marble has introduced soft serve at its newest shop, in Cobble Hill. Creamy, crenelated pinnacles.

In bright vanilla, deep chocolate or a swirl of both, are lower in butterfat (10 percent) than the shop’s regular ice cream so that they can be churned from the machine. The ice cream is eggless but has some organic soy lecithin as a stabilizer. Chocolate nibs from Nunu Chocolates in Boerum Hill are an optional topping.

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Frozen yogurt trend hits Fort Worth

The frozen yogurt trend is steadily spreading across Fort Worth and gathering a wide consumer base that some attribute to health benefits. Zac Fowler, vice president of marketing for the upcoming Yo! Frozen Yogurt Lounge, said today's frozen yogurt is a healthy alternative to ice cream because of its lower fat content, making it different than the frozen yogurt of the 1980s.

"We are really pushing the healthy aspects of frozen yogurt," Fowler said. "Not only is it better for you than ice cream, but there are proven health benefits to eating yogurts, from probiotics to calcium." Fowler said the frozen yogurt trend started along the West Coast, then jumped to New York. Dallas is probably the third major metropolitan area where it has really taken off, he said.

Since 2008, four frozen yogurt businesses have opened near the university.

Fowler said Yo! Frozen Yogurt Lounge is scheduled to open the second week of March on University Drive next door to Buffalo Bros.

Yakin Choi, co-owner of Yogolait on Hulen Street, said the decision to open a frozen yogurt business in Fort Worth was made because of the popularity of such stores on the West Coast and in New York.

Fowler said frozen yogurt sellers often market to people who are concerned with what they eat, enjoy exercise and are looking out for their general well-being. College students are the ideal target market for the shop, he said, because people ages 18 to 25 are generally concerned with what they eat.

Seon Choi, co-owner of Yogolait, said frozen yogurt has fewer calories than ice cream and is also lower in cholesterol and fat. Customers can choose the fruit that is included, she said.

Stephanie Dickerson, a nutrition counselor for Dining Services, said frozen yogurt is a good choice in moderation, but consumers should limit their portion sizes.

"If you add all of the toppings it can be as dangerous as ice cream," she said.

Carolyn Hunt, a senior social work major, said her favorite thing about frozen yogurt is its similarity to ice cream. Hunt said she eats a couple of times a month at Menchies Frozen Yogurt, a self-service frozen yogurt and toppings shop located in University Park Village on South University Drive.

"It is like eating ice cream, but I feel like it is more healthy for me," Hunt said.

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