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National Frozen Food Day ~ Sorbet & Ice Cream Terrine

Sneak Some Zucchini on Your Neighbor’s Porch and Run Like Hell Night. Hug a Texas Chef Month. Take Your Webmaster to Lunch Day. Who makes this stuff up, anyway?

The norm for creating a holiday like these used to be via a resolution by Congress or Presidential Proclamation. When lawmakers became overwhelmed by requests from industry and interest groups, they ended their consideration for anything but the loftiest of causes. Martin Luther King, Jr. Day is one of the more recent holidays certified by Congress, and Ronald Reagan declared July to be National Peach Month. Obviously, it’s been a while!

These days, a holiday like this is usually created by a group promoting an ideal (like A Day to Eat Dinner With Your Children.) I suspect National Frozen Food Day was created by either the American Frozen Foods Institute or Birdseye Foods.

You see, a man named Clarence Birdseye was the first to design and patent a way to flash freeze food. Birdseye was a biology major at Amherst College, but quit school to work for the government as a naturalist. His first assignment was in the Artic. He saw how the native people quickly froze fish, and realized (as a biology major) that the rapid freezing prevented ice crystals from damaging the cell structure of the fish.

His inventor’s mind started spinning. In 1930, he patented the first system for flash freezing food. The rest, as we say, is history. Be sure to visit this link to learn more, see his sketch of the contraption submitted for the patent.

How to honor a great inventor? For breakfast, I could eat a frozen waffle, but don’t really like those. It’s going to start raining here any second now, so I’m making a big pot of vegetable soup with Birdseye frozen peas. I think just about everybody reading this (which would be nobody right now) can make vegetable soup. So … I give you one of my favorite frozen desserts. It’s beautiful and quite yummy.

1 pint raspberry sorbet
1 pint lemon sorbet
1 pint vanilla ice cream (or frozen vanilla yogurt)
1 pint mango sorbet
1 pint blackberry sorbet

Line a basic bread loaf pan with 2 layers of plastic wrap. Let the wrap extend over the long sides of the pan about 3″ on each side.

The method is this: layer of sorbet, another layer of sorbet, layer of ice cream or yogurt, layer of sorbet, final layer of sorbet.

Soften the first layer of sorbet so you can spread it into the prepared pan. Stick it in the freezer while you soften the next layer. Spread the second layer in the pan. Stick it in the freezer while you soften the ice cream layer. Continue the process until all 5 layers are in the pan. Fold the plastic wrap over the whole thing. Let it freeze (probably overnight, depending on your freezer).

To serve, turn the terrine out onto a plate and slice off servings like you would slice a loaf of bread. It is beautiful! The great thing: what you don’t eat can be put back in the loaf pan, covered with the plastic. It will keep in your freezer for a long time.

Hope this makes sense. It might sound like too much work, but it really isn’t. The presentation is incredible.

Of course, you can substitute any flavor of sorbet, ice cream or yogurt you want. Trust me … it’s worth it!



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