Ginger and Strawberry
Shortbread Sundae
FROM RED WAGON CREAMERY
(Makes four sundaes)
Red Wagon Creamery was one of Eugene’s earliest food cart success stories.
The owners, Stuart and Emily Phillips, began with 2-quart Cuisinart ice cream
makers, freezing 4 gallons per day, which they quickly outgrew. They gained a loyal
following for their local, unique and seasonally inspired flavors such as sweet corn
and honey butter ice cream and strawberry riesling sorbet.
After relocating to a full-service location downtown in May 2013, they began
offering pastries, craft soda and other local handmade delicacies. Their chef
intern, Sarah Bailey, is charged with developing sundae and milkshake specials,
and came up with this sundae to utilize the season’s freshest and sweetest
strawberries. They could freeze berries to use all year round, but they don’t.
“To me, the flavor is not as good,” Emily Phillips says. “The quality is not as
good when you’re not eating them at their peak. And by utilizing other produce
you’re giving farmers a market.” Plus, not having strawberry on the menu all year
allows more room for other winter flavors, such as roasted beet ice cream.
Throughout the summer, Red Wagon Creamery’s Facebook page offered
a chance to submit flavor ideas. The Phillipses chose 10 finalists, and more
than 600 votes were recorded to decide the winning flavor, Campfire, made
with roasted banana ice cream and toasted marshmallow swirl, almonds and
chocolate flake. “Campfire won by a wide margin,” Emily Phillips says. “Around
300 votes came in for this flavor.” Get this new flavor, or the following strawberry
sundae, while they last.
8 scoops of Red Wagon’s Not-So-Plain-Jane Vanilla
1 cup fresh strawberries, chopped
1 cup shortbread crumbles
1/2 cup strawberry balsamic syrup
whipped cream
fresh strawberries for toppings
candied ginger
STRAWBERRY BALSAMIC SYRUP:
2 dry pints of strawberries, hulled and chopped
3 tbsp balsamic vinegar
1 cup sugar
2-3 cups water
Toss the strawberries with the vinegar and 1/4 cup sugar. Set aside. Mix
remaining sugar with 2 cups of water in a pan, reserving the last cup. Heat water
and sugar over medium high heat, stirring until sugar is dissolved. Bring to a boil.
Once the syrup is boiling add the strawberry and vinegar mixture. Cook together
over medium heat, stirring occasionally, until slightly thickened. Let syrup cool.
Once cooled, you may puree and strain the syrup for a smoother texture. If
syrup is too thick use reserved water to thin to desired consistency.
ASSEMBLY:
Put one scoop of ice cream in each dish. Top the ice cream with half of the
chopped strawberries, strawberry balsamic syrup and shortbread crumbles
divided evenly between all four bowls. Add another scoop of ice cream to each
bowl and repeat toppings. Top each sundae with whipped cream and garnish with
fresh strawberries and candied ginger.
450 Willamette St.
real, good food
Made with love
IZAKAYA
MEIJI
COMPANY
WHISKEY BAR
Cocktails
SMALL PLATES
desserts
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Patio Seating Always Open Late
For Menus and Specials Visit morninggloryeugene.com
345 VAN BUREN ⋅ 541-505-8804
⋅ 5 pm -1 am Nightly
chow! FALL 2014 17