Thursday, August 23, 2007

Culinary tour of sweets in Norfolk


As I've already written, the kids and I are on vacation this week. Over the years Mike and I have taken them to every museum and most of the area parks. So this time I'm trying to hit some of the more off-the-beaten-path spots. Somewhat by accident today we ended up at two of Hampton Roads' best known places for sweets: Rowena's and Doumar's Barbecue. And at each we were able to meet the namesake.

Rowena Fullinwider founded the gourmet manufacturer in 1983. Today they sell a variety of specialty jams, jellies and sauces, along with signature cakes and mixes. The four of us were able to tour the factory. I was surprised at how small it was -- two industrial-size mixers, two revolving ovens and a hand-operated bottle filler. This from a company that ships around the globe.


The kids helped themselves (aka stuffed their faces) with the samples set out. The curds, lemon and key lime, were fabulous. But I can make those at home. I thought the Heavenly Curry Sauce (sweet) and Spicy Peanut Sauce were savory and unique and I had to buy one of each ($6.50 a piece, but they were offering a buy-2-get-1-free deal, so I got an extra of the curry sauce).

The recipes handed out with each bottle almost inspired me to go back into the kitchen today. But it will have to wait until next week, when my vacation from cooking is over.

Curried Rice Side Dish
1 cup dry rice
1 1/4 cups water
1 cup chicken or vegetable stock
2 Tablespons butter
1/4 cup dry fruit, chopped (apricots, cranberries, or any of the fruit mixes available)
4 Tablespoons Heavenly Curry Sauce
1/4 cup chopped peanuts
Put rice in a medium saucepan. Add water, stock, butter and fruit. Bring to a boil, cover and reduce heat to medium. Simmer 10 minutes. Remove from heat and let stand for 15 minutes. Add curry sauce and peanuts.

Curried chicken
6 to 8 chicken thighs (skin removed)
Onion, sliced thin
1 jar Heavenly Curry Sauce
Preheat oven to 325 F. Place chicken thighs in a baking dish. Top each with a thin slice of onion and pour sauce over. Cover dish with foil. Bake until cooked through, about 1 1/2 hours.

Heavenly curry dip
Block of cream cheese
Chopped peanuts
Raisins
Heavenly curry sauce
Top cream cheese with nuts and raisins. Drizzle with Heavenly Curry Sauce. Serve with crackers.

Asian salad dressing
4 Tablespoons Spicy Peanut Sauce
2 Tablespoons vinegar
2 tsp. salt free seasoning blend
Mix together.



Rowena herself came through as we were checking out and she graciously agreed to pose for a picture. I hope I'm wrong, but she looked like she was fighting cancer, and I know that earlier this year she participated in a fund raiser for the Ovarian Cancer National Alliance. I don't know if it will help, but I will be thinking about her.

As we were leaving, I saw a sign pointing to Doumar's Barbecue, and since it was almost noon and we were on vacation, I followed the arrow and figured we'd stop and have lunch. I can't say if the food is any good -- everyone just wanted ice cream.


And why not. According to legend, Abe Dumar invented the ice cream cone and a machine to make them for the 1904 World's Fair when he was 16. Abe and his family opened an ice cream stand in Virginia Beach in 1907 and they opened the current restaurant at 19th Street and Monticello Ave. in Norfolk in 1934.


Abe's nephew Albert (85 years young) still works at the restaurant, making ice cream cones on the original machine (sadly we missed that -- he's usually at the iron between 9 and 10:30 a.m.) or sitting at the counter (which is where he was when I snapped this shot today).

I usually prefer to eat my ice cream from a cup with a spoon. But I couldn't pass up an original cone filled with chocolate ice cream. It was perfect. Boxed cones tend to be too heavy and flavorless. But these were delicate and lightly crunchy and lightly flavored with vanilla. The perfect lunch.

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