Two years ago, I did a story on Clementine’s Naughty & Nice Creamery, located in Lafayette Square in St. Louis. Owner Tamara Keefe creates small-batch ice cream, including trendy flavors that contain alcohol. Her business is the only all-natural micro-creamery in the state of Missouri.
Last week, she opened a second location, at 730 Demun in Clayton, off Clayton Road and very near Skinker/Forest Park. (A friend and I were on our way to the Muny.) I tried the peach ice cream, which uses Eckert’s peaches. Amazing. But not inexpensive. Boozy flavors include Banana Rum with Salted Caramel Butterscotch Swirl. And how can you resist non-alcohol flavors like Front Porch Mint and Lemon Buttermilk Chess Pie? (www.clementinescreamery.com.)
Check Eckert’s Country Store in Belleville, too. I know they carry some of Clementine’s ice cream, but I’m not sure which flavors.
I thought I knew most of St. Louis’ great dining locations, but the Demun neighborhood is a lovely, quiet, tree-lined street secreted away from traffic. My friend and cookbook author Suzanne Corbett introduced me to the Demun Oyster House that night. Outstanding seafood in a lovely bistro corner location. Besides sharing a dozen oysters on the half-shell, for dinner I had mussels in a beurre blanc sauce, plus the best roasted vegetables I’ve ever eaten at a restaurant. Great outdoor dining, too, when the weather cooperates.
So, why not an ice cream recipe and a seafood recipe? Shrimp Salad Stuffed Avocados is light and easy for dinner or lunch. The No-Churn Lemon Shortbread Ice Cream will have family chasing you with spoons — it’s that delicious.
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Shrimp Salad Stuffed Avocados
For a salty punch, top these babies off with crumbled feta.
2 avocados, pitted
2 tablespoons extra virgin olive oil
1/2 pound raw, deveined shrimp (fresh or frozen)
1 cup cherry tomatoes, halved
1/2 cup corn (fresh, frozen or canned)
1/4 cup Greek yogurt
Juice of 1 lemon
Freshly ground black pepper
Basil, for garnish
Scoop out avocados, leaving a small border. Dice avocado and set aside.
In a skillet over medium-high heat, heat olive oil. Add shrimp and cook until fully cooked through, 5-7 minutes. Let cool, then chop into bite-size pieces.
In a large bowl, toss diced avocado with shrimp, tomatoes, corn, yogurt and lemon juice. Season with salt and pepper.
Divide salad among 4 avocado halves. Garnish with basil. Serves 4.
No-Churn Lemon Shortbread Ice Cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
2 1/2 cups heavy cream
About 6 tablespoons good quality lemon curd
4 shortbread cookies, crumbled
Pour the condensed milk, vanilla extract and cream into a large bowl or mixer. Whisk using the balloon attachment or hand whisk until thick (the mixture should hold its shape when you lift the whisk).
Take a loaf, pie pan or similar freezable container and spoon two-thirds of the cream mixture into it in large blobs. Add half of the lemon curd in small dollops over the top. Use a cocktail stick to swirl the lemon curd into the ice cream slightly.
Spoon on the remaining ice cream mixture, then dollop on the remaining lemon curd. Swirl again with the cocktail stick.
Sprinkle on the crumbled shortbread, and place the ice cream in the freezer for at least 3-4 hours. Cover with a lid or plastic wrap if freezing for longer.
Take the ice cream out of the freezer about 15 minutes before you want to eat it to allow it to soften.
Serves 10-12 servings.