Friday, August 14, 2009

Nectar and Orchid

Working from home can be lonely and isolating but has definite culinary advantages. I can cook myself a decent lunch or get a head start on dinner. I can go out to eat without worrying about making it back in less than an hour (or harder still, 30 minutes). And... I can take a snowball break.

Plum Street Snoball is close and quite good. While not a match for Hansen's Sno-Bliz (my favorite), it does have reasonably fine and fluffy snow and a good Nectar Cream syrup, my latest snowball flavor of choice. I've spent the last 10 years always sticking with my favorite combination: cherry and coconut. This summer, I've decided to branch out and have started trying the cream flavors. Nectar Cream is at the top of the list and is difficult to describe. I had it first at Hansen's as part of a Sundae which consisted of layers of ice and syrup topped with canned cream (I had no idea there was such a thing and if there was, that I'd want to eat it, but it really does work beautifully), crushed pineapple and a cherry. Super sweet but an absolutely craveable winner for me. I'd love to know what Nectar Cream is composed of. There are notes of something like nectarine, maybe a bit of a cherry and then something else that I can't seem to identify. It's fantastic.

This time, at Plum Street Snoball, I paired Nectar Cream with Orchid Cream because the name was so irresistible. The staff described it to me as a French Vanilla which was a bit of a disappointment, but sounded fine at the moment. I should have known better. There isn't much to be said for fake vanilla. It was far too cloying and not at all to my taste.

Next time, I'm heading back to Hansen's to get a taste of their tart flavors. Will report back.


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