Vanilla slushie gazing out onto the snowy landscape and mourning its squandered youth.
Back in the late ’70s my little sister had one of those Snoopy Sno-Cone machines. You fed ice cubes in the top, jammed the Snoopy-shaped mortar downwards, and shaved ice came out the front, where you caught it in a paper cup. Icy bits melted all over the table, and the LSD-trippy-colored syrup got everywhere. Which obviously spells big fun, so my mom made us play with it in the backyard.
This is the last in my year-long series of edibles not found with a bar code, that is to say, out in the elements. And aside from catching snowflakes on my tongue, occasionally getting a face full of it going downhill on a sled, and the above a la Snoopy, I’ve never, you know, eaten snow. Thought it would be fun to play around with it in the kitchen.
Step one was to snoop around for some recipe ideas. I really wanted to make Laura Ingalls Wilder’s family recipe for maple candy poured hot onto snow, upon which it turns into something like taffy. This is a New England favorite. I have The Little House Cookbook, but the recipe in it calls for molasses, not maple, which is an exceptional bummer and means I will have to keep looking and post about it later. I did see recipes for one simple dish; it was compiled of varying degrees of milk, vanilla extract, and sugar mixed into snow. Many started with a gallon of snow, but since I’m not holding a dessert fiesta for 20, I scaled it way back.
It snowed again last night, so I jumped at the chance to use fresh snow. Pulled out a Tupperware container and walked out to a remote spot by the lake to scoop some. The EPA won’t allow any pesticides near the lake, so I knew it was clean. Yes, I live in New Jersey; yes, there are some areas in the state that earn its reputation and where I would question the cleanliness of anything, not just snow*. But it sure ain’t here.
Back at home I spooned about a cup of snow into a bowl, then added a few splashes of milk, a dash of vanilla extract, and maybe 1/4 c of white sugar. You’re all boggled by my fierce attention to exact measurements, I know. I made it up. Make it up yourself until it tastes right. You’ll know. Most of cooking really works this way. And remember…it’s snow. You foul it up, you go outside and get more.
The dessert tasted a lot like icy and somewhat melted vanilla ice cream, but it was good—delicate and fresh tasting.
The next ‘dish’ was as simple as spooning snow into a glass and pouring Baileys over it. I was inspired by the drinks the South Pole crew made in the book Icebound, made with the cleanest snow on earth. They called them slushies. I made a Baileys slushie, Jersey style.
And to curl up and watch Hitchhiker’s Guide to the Galaxy with it late on a Sunday night…it was pretty much just the thing.
Ooooooh that’s good slushie.
*Just like any populated spot on Earth, mind you.
I haven’t ever used snow as an ingredient before, but we do use it every year on Christmas Eve to make ice cream. However, I’ve learned over the years that it can’t be too dry, otherwise it won’t generate enough cold to freeze (and adding water doesn’t really help). It’s best if it has been settling and crusting over for a week or so, with just enough moisture to make it icy and somewhat dense. 😉
Hi Mike–That’s so cool! Thanks for posting 🙂
Hello Melisa. Your vanilla-milk-sugar recipe is exactly what my father used to use when he made “Snow Ice Cream” back in the ’50’s. We did not have a sizeable freezer in those years so we would wait enthusiastically for the first good snow. However, the rise in consciousness that Rachel Carson spurred put an end to our pleasures, as my mother pointed out that any wind blowing from west or southwest was streaming over the factories of our town – Youngstown Ohio – and wind from the north came across Cleveland or Erie. We rarely had nor’easters in Ohio so our snow was inevitably polluted. That Saturday snowstorm from which you scooped flakes ….. methinks it came from Chicago. Just sayin’…
Hi Charles–Well, I lived to tell the tale. Although…I AM speaking with a broad northwest accent today and have a sudden fondness for deep-dish pizza 😉
Love your blog
Thank you, Maria! Hope you and all are well 🙂