LAST OF YE OLDE SWEET SHOPPES STILL REIGNS IN FOREST HILLS

Ice cream parlors were quite popular some years back.  You would sit at the counter and enjoy a malted milk shake, egg cream or a few scoops of store made ice cream with hot fudge, nuts, whipped cream and cherries atop.  That swivel stool allowed you to see who was coming in as well as the wooden décor.  Tables of customers were “partying” at the tables with ice cream, rather than alcohol.  Somehow there was a nearby movie theatre where the ending of the film brought a line of “We all scream for ice cream” lovers, not just for the cold delight but a way to have a conversation after the experience. 

I can remember Jahn’s being the place to go with locations in various parts of New York City and always in a group. We would order their famous Kitchen Sink. There is the one last location in Queens, accept that serving food is the priority. 

Alas, there is one true parlor that’s still an icon.  Eddie’s Sweet Shop, located in Forest Hills, continues the nostalgia with pressed tin ceilings, antique cash registers, polished marble counters and those cast-iron swivel stools. More important is that the ice cream is made fresh on the premises. 

Eddie is no longer there, legend living on and becoming a family affair. Vito Citrano is the owner and “chef” who prepares and churns the ice cream as well as concocting the sauces and whipped cream.  Angelina, his wife, runs the shop as she focuses on the customers. Vito’s son, Brandon, and Vito’s father, Joe can be found behind the counter preparing the mouth-watering treats. 

Last week I wrote about my first time having ices from Lemon Ice King, despite my living in Queens for…let’s just say, “a very long time.”  I will now have to admit that despite passing by Eddie’s this was the first time I entered. OMG, I can certainly understand its popularity.  Aside from what I already described, the was a counter with shelves of various candies…okay it did not have the nostalgia of a Necco Sky Bar, Dots and Chuckles, but there was certainly enough to choose from.

I looked up at the list of flavors: banana, butter pecan, coffee, chocolate, coffee chip, cherry vanilla, maple walnut, mint chip, pistachio, run raisin, strawberry, tutti fruti, vanilla, vanilla chip, vanilla fudge, raspberry sherbet, orange sherbet.  Next to this were the toppings: butter scotch, hot caramel, fruit salad, hot fudge, marshmallow, cherries, chocolate sprinkles, rainbow sprinkles, assorted candies, assorted nuts, whipped cream. 

I am not a “sundae” kind of person. Just give me the ice cream and maybe a syrup.  However, I wanted to try the chocolate malted milk shake and an egg cream to bring me back “yesteryear.” For those of you that have no idea what and egg cream is, let me first say that there is no egg nor cream in it. This is an invention from prior to WWII. You pour some Ubet syrup in a glass, top it with milk and then dispense seltzer from the soda fountain, the same time stirring rapidly in order to create the foam. Vito prepares his own syrups such as chocolate, vanilla and coffee.  

Back to the ice cream. Coffee ice cream with coffee syrup – like eating an espresso! Pistachio with pistachios in it.  Raspberry, one of my favorite flavors and I could taste the raspberries in it.  Mint chip that brought me back to being a kid and that was my favorite flavor.  Cherry vanilla certainly had real cherries and another flavor high on my list. One thing I could detect is that the ice cream is, in fact, made on the premises. I also tried some of their whipped cream….OMG!  I’m not a coffee drinker but I wanted a cup of the syrup to go to make “coffee milk.”  

It’s not surprising to see a group of children occupying all of the tables as Angelina is in charge of taking care of these type of bookings.  On this particular day Learning Tree Day Camp had sent the joyous faces of the girls division, having brought the boys division the day before and done at a time prior to the ice cream shop’s 1pm opening time.  There were certainly huge smiles on the faces of the escorting supervisors, who got to hang out at the soda fountain area.  

Will you ever see Vito?….sure. Between preparations he is also at the counter scooping and such.  Next time I go…and I will be back…I am going to ask for a cup of espresso with coffee syrup and a dollop of whipped cream.  I guess it’s like having an espresso with sugar and cream….right? 

Eddie’s Sweet Shop is located at 105-29 Metropolitan Avenue. Hours are 1pm to 11:30 pm and closed on Mondays. Come on, Vito and the family need one day for a break! Street parking, accessible but with a small step. 

POESIE GIVES A NEED FOR SOUS VIDE AT THIS HEALTHY CAFÉ

There’s a new café on Metropolitan Avenue in Forest Hills with a French name of Poesie where the style of cooking is not about the cream sauces.  Owner, Alexandra Rodionova, an entrepreneur from Russia is offering “healthy food.”

Alexandra earned her degree as a "Specialist of Restaurant Business" in Russia, and was managing a similar place like this café, which led to her to dreaming of having her own here in the US.  Her dream became reality in March of 2017 as POESIE CAFE, a local and affordable place with great coffee based drinks, delicious desserts and fresh squeezed juices. “Lately, we came up with a full breakfast menu, including poached eggs, omelets, oatmeal and Greek yogurt with fresh fruits and berries; along with some lunch items, like salads and healthy French sandwiches called ‘Tartines.’”

Alexandra saw the food industry moving forward where customers are health conscious and value good quality food.  “We brought up SOUS VIDE, a French method of slow cooking on a low temperature, storing the food in an air tightened vacuumed bag with spices and oil/butter into the water bath, which is similar to steaming, but different because of its elevation in rich flavor. The food comes out extremely juicy, tender and healthy, conserving all vitamins.”

She and her husband are mixing their Russian and Indian cultures into cooking, experimenting with flavors. “It is difficult to stick to a specific type of cuisine. We just cook what we like, what is tasty and definitely healthy; that is the main criteria. Unfortunately, many food industries are concentrated on serving cheap and often unhealthy food with the purpose of getting maximum profit. We try to think about a healthy and beneficial side of nutrition and provide it with an affordable price.” 

Alexandra tell us that customers love their fresh juices and protein shakes, due to the area being concentrated with different gyms, dance/yoga studios and various sport centers. “In the morning, fresh croissants and Danishes from famous ‘Balthazar are desirable favorites.”

Bistro tables and chairs line the outside along with two “Adirondack” lounge chairs facing the street.  I couldn’t resist having an iced cappuccino. Barista Nash prepared it using their signature coffee that comes from Austria.  Once inside the café, the pastries are the obvious “greeting.” That is where I saw the macarons, not to be mistaken for “macaroons.”  I chose the “wedding almond” for the time being. Nutella, Espresso, and Matcha Tea (made from a strong green tea powder), later went “to go.” 

Sous Vide platter of herbed chicken breast, broccoli and roasted garlic potatoes was first sampled.  Although the style of cuisine is French…do not expect to order French Fries.   Continuing with Sous Vide, I ordered a warm salad.  Veggies such as carrots, buttered corn on the cob, and ginger beets are prepared with this slow cooking method while raw spinach, raw arugula, feta cheese and dressing are the toppers.  Veggies came out perfectly tender without being overcooked. 

One of their best Sous Vide all day sellers is a breakfast item of 2 poached eggs, toast and butter, asparagus spears,  and avocado topped with hummus.  

“SOUS VIDE is getting popular by its variety of seasonal veggies, soft meatloaf style cheeseburgers, and creamy poached eggs”, says Alexandra. “We are planning to work on more SOUS VIDE items menu and provide rich nutrition lunches and dinners that our sports enthusiasts and families with kids – who are focused on rich nutritional diet - will enjoy to their optimal satisfaction. “

French Tartines are quite popular as they use whole wheat organic Batard, similar to a baguette.  Rather than lox on a bagel with cream cheese the cold smoked salmon had “shmears” of ricotta cheese and topped with arugula.  Next time I plan to sample a Moroccan Tartine with chicken, hummus, sunflower seeds, arugula and feta cheese.  Sounds yummy!

Certainly no room for a Flatbread Pizza, but quite curious about the La Reine with ricotta, blueberries, blackberries, parmesan, balsamic, and arugula.   How about a plain old-fashioned cheeseburger?  With the meatloaf style burger done Sous Vide, it came out well done, very tender and not the least bit “chewy.”  Don’t expect it to be served on a store- bought hamburger bun. 

As for liquids, the present menu has 11 different energy drinks, 10 combos of fresh juices, 5 Tropical juices, and 5 smoothies made with whole milk.  Not satisfied? Create your own.

Poesie Café is located at 102-10 Metropolitan Avenue, Forest Hills. Phone 718-575-8500.

FOOD OF THE GODS AND FOR HOLIDAYS

Imagine the aroma of the chocolate and its seductive taste as it melts in your mouth. What are the sensations all about and what exactly is chocolate?

Cocoa beans, the fruit of cocao trees, are processed into nibs, the "meat" of the cocoa bean. The nibs, which contain more than 50% cocoa butter, are ground, generating enough heat to liquefy the cocoa butter and form the bitter chocolate liquor. Cocoa powder is what remains when most of the cocoa butter is removed. The type of chocolate, such as "dark" and "semi-sweet", is dependent upon the percentage of liquor and the sugar that is added to it. Milk chocolate has added milk solids and is much sweeter than any of the dark chocolates. Think of this process as making peanut butter. The heat and grinding of peanuts is what produces the peanut butter. After that, sugar, salt and sometimes other ingredients are added.

When it comes to suppliers, there are only about a handful of businesses in the U.S. that actually start from the cocoa bean. These companies then sell a supply of their bulk chocolate to “mom and pop” stores that melt, remold and decorate the chocolates. 

One such store, Aigner Chocolates, is located at 103-02 Metropolitan Avenue in Forest Hills.  Originally called Krause’s Candy Kitchen in 1930, the Aigners, who first worked there became responsible for introducing all of the European chocolate recipes. 2009 gave the name change from Krause’s Candy Kitchen to Aigner Chocolates.  It was several years later when the family decided that it was time to retire.  Rather than simply close down they put this chocolate gem up for sale.  Mark Libertini, a trained pastry chef, had a life- long dream of being “drenched in chocolate”. Coincidentally, he was at the store to buy chocolates for his fiancée, Rachael Kellner when he saw a “for sale” sign.  Two weeks later, he bought the store, did some renovating and had Rachael sign on as the co-owner. 

Using the passed down recipes and most of the same traditional machines, the store is now a mini version of a chocolate factory.  I, being a chocoholic, found it very necessary to visit and “taste”.   As I looked around, I noticed that there was a front corner of counter tops with seats.  Do people eat plates of chocolate?  Then I took notice of a long sign and coffee machine.  Aside from the having lattes, etc. there was a Hot Chocolate made with the chocolate that they sell.  Now, that’s true hot chocolate! 

I first browsed the store.  White chocolate (fie on that…there is no cocoa liquor in this…but good for those allergic to chocolate), milk chocolate (too sweet for me), and dark chocolate (now that’s my style).  It appears that the only form of chocolate without anything in or around it is one called Cats Tails.  I tried that and determined that it was a good grade of chocolate. 

Much of the store displays the chocolates already packaged.  You can always tell which holiday is coming up!  Really, how can you go wrong by giving chocolate as a gift?   With the Christmas season, it turns out that Chanukah came early.  Aha! Chocolate dreidels complete with the chocolate “gelt”, “Chai” in Hebrew and a box of my favorite chocolates with hazelnut paste (the box and top of chocolates was decorated in the Israeli colors of white and blue).  

The fun of buying chocolate is in being able to pick out exactly what you want and have them bag or box it up.  Most barks (not of the dog ilk) were of chocolate and a particular type of nut.  Over near the coffee area, I viewed barks made with white chocolate, macadamia nuts and mango, a dark chocolate with pine nuts and fig, and another of cranberries and pecans. 

Hot chocolate is on its own.  If you’re having coffee here are some perfect accompaniments: chocolate covered oreo cookie; chocolate covered graham cracker; chocolate covered pretzel.  

Much to my surprise, Mark told me that milk chocolate is much more popular than dark.  I guess I can see that in their peanut butter cups.  Salt and caramel may have gotten popular, but not on my list.  However, if you’re into it, there are enough choices to indulge in. 

Some of my favorites include: marzipan, cherry cordials, orange peels, and ginger. Don’t forget yourself when it comes to giving a gift. As for me, I felt like a kid in a candy store.  Oh, good, they’re opened every day in case I need my theobromine fix! 718-544-1850  www.aignerchocolates.com 

CORNED BEEF AND CABBAGE, NOT IN IRELAND

St. Patrick’s Day is invokes images of everything “green” along with that flavors of corned beef and cabbage, something you won’t find in Ireland.  Beef was not privy to the middle of lower class of the Irish as pork and potatoes was more of the celebration day.  It is here in New York City that the combo was “invented”.

Working classes of the Irish Immigrants were unable to afford pork and cabbage was the cheapest vegetable.  Where did they get the idea for corned beef?   They lived alongside Jewish immigrants, frequenting the Jewish delis and food carts.   The one-pot corned beef was cooked with the cabbage to pull away much of the salty and briny meat.   Perhaps it was really having corned beef and cole slaw. 

Irish Pubs conjure up visions of people interacting at the bar drinking beer and whiskey while perhaps having some Shepherd’s Pie for food nourishment.   Then there are pubs sporting a menu of traditional Irish fare.  Banter, located at 108-22 Queens Blvd. features traditional with a “twist”.

Michael Mansfield is the owner of the fabulous fare of food and friendliness that features 71 Irish Whiskeys as well as beer both bottled and on tap.  I chose a Smithwicks lager, surprisingly light in flavor.  He tells us (Once you read you will realize that I could not have done this alone) that the day before the upcoming St. Patricks Day will be their second year.   Michael comes up with the food ideas, Jose Zarate is the chef.  

“French Fries” has a version in almost every country.  Curry Cheese Fries is a popular appetizer for the Irish.  These crispy fries are topped with melted cheese, scallions and Irish Curry Sauce.   Curry in Ireland?  It is not the same curry used in India, but seasonings have made their way from former England-owned India to Ireland.  Keep in mind that curry is a mixture of spices and not all curry is alike. In fact, I hear that apple is used in this Irish curry sauce.  

Although from the name, Homemade Scotch Egg, it is another popular Irish item.  With most places, they use a hardboiled egg wrapped in Irish sausage.  Banter starts with a soft boiled egg, as the sausage is then breaded and deep fried, producing a yolk that still has a bit of “liquidy” texture.  I’m really guessing at this as the process or recipe is not be revealed.  Served cut in four pieces with lines of curry mayo sauce to pass through as you make its way to your mouth.   

The food term “bubble and squeak” seems to apply as the noises it makes while the food cooks.  It is traditionally made with the fried leftover vegetables from a roast dinner.  Banter’s appetizer is Bubble and Squeak Dumplings.  These fried dumplings are stuffed with corned beef, cabbage and carrots with a mustard drizzle.  Not oily at all! 

Take advantage of another small plate item of Mini Pies and pick two.  Shepherds Pie is made with angus beef, peas and carrots topped with a creamy colcannon…a mashed potato, cabbage and onions mixture.   Chicken Pot Pie has chicken (otherwise it would not be called a Chicken Pot Pie), corn, pearl onions, baby potatoes, carrots and celery with a pastry top.   The one we didn’t choose is the Beef and Guinness Pie with prime beef cuts, carrots, potatoes and peas in a Guinness infused gravy with a pastry top.

Now here is one that you will most likely want to share…Irish Breakfast Pizza.   Although it’s considered to be on their “small plate” list, it would make a great lunch item for two.   Don’t think about a pizza that you would normally get.  It starts with a thin non-doughy crust.  What goes on top?  Irish brown sauce, Irish sausage, bacon, black and white pudding…a sausage sort of thing…beans and two fried eggs…more like sunny side up.  When served, poke holes in the eggs to allow the yolk to ooze out.  

Did I tell you that we also had a main course?  Banter Shank.  A red wine braised lamb shank with mashed potatoes and vegetables.  Fall off the bone meat and did not have a gamey taste at all.  Only disappointment was that I couldn’t get all the way into the bone to retrieve the marrow. 

Green, white and orange are the colors of the Irish flag.  With that you can expect the use of vegetables such as broccoli or peas, carrots and cauliflower or the inner part of the green leafy cabbage. 

With all of that do you think we would go for a dessert?  Of course.  Chocolate layered and a raspberry lemon cake.  

What about some entertainment? “We have a live band on rotating Friday and Saturday nights,” said Michael. “Generally one piece bands although sometimes we have more. Every Sunday we have a traditional Irish Seisun at 5pm. All musicians are welcome to join in. One of our waitresses, Olivia Smith, is an opera singer and occasionally sings with them. We also have Irish dancers in sometimes too.”

Website is www.banteririshbarandkitchen.com  where you can view the various menus.   For reservations, call 718-268-8436.