ladies who dine

I am lucky to know a group of women who are as obsessed with food as I am, & not only as connoisseurs, but as incredible cooks as well.

A few months ago they decided to start a monthly get-together which revolves around cooking a meal from a different culture, & I am thrilled to be included! I missed the first, which was Ethiopian cuisine, but have since swooned over Korean, & last month Mexican fare. I plan on documenting our feasts henceforth.

Here are some images from last month, hosted by my fabulous friend who lives in a gorgeous little one-room schoolhouse in the Vermont countryside.

fried ice cream


for the cookie crust

• 2 cups all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon baking soda
• 1/2 Tsp kosher salt
• 1 cup granulated sugar
• 8 Tbsp butter, melted
• 2 eggs
• 1 Tbsp lime zest

Combine the dry ingredients in a large bowl. Lightly beat together the butter & eggs. Make a well in the dry ingredients, add the egg mixture & mix well. Add the lime zest. Line an 8x8" pan with the mixture & bake at 350ºF for about 10 minutes. Let cool, & crumble into fine crumbs.

prepare the ice cream
Scoop the ice cream into ~1/4 cup-size balls, & refreeze.


prepare the sauce
Melt together 6 oz. bittersweet chocolate with 2 Tbsp sweet butter in a double boiler. Beat in 1/2 tsp cayenne or more to taste.


to cook
Remove the ice cream balls from the freezer just before you are ready to start frying them. Beat a couple of eggs lightly, & have them ready in a bowl right next to the bowl of cookie crumbs. Coat the balls in the beaten egg, then the cookie crumb mixture, then the egg mixture again, followed by a second coating of the cookie mixture.


Deep fry the coated ice cream balls in for about a minute until they just turn golden brown. Spoon some warmed chili-chocolate sauce over the top & serve immediately.