Bagging up Honeycrisp, Suncrisp and Mutsu apples at the greenmarket

Fruits other than grapes (seedless, please and thank you) rarely pass through the lips of my 10-year-old.

Imagine my delight when he agreed to an impromptu apple tasting at the Grand Army Plaza Greenmarket.

We tried Honeycrisps, Sonatas, Suncrisps, Mutsus or Crsipins, Fuji, Gala, and Asian Pears, which technically speaking are a cross between an apple and a pear. And this really only represented a portion of the selection available for purchase. 

I could barely contain my delight - both with the flavor, quality and variety of fruits as well as my son's interest in eating said fruits.

We decided to buy Honeycrisps, Suncrisps and Mutsus.True to their name, the Honeycrisps went straight into individual tarts. The Suncrisps, while not lovely to look at, are  juicy, crisp and a little spicy - good for cooking.  A Japanese variety, the Mutsus had a firm flesh and the most interesting flavor - hints of herb and spice - good for eating with a sharp cheddar.

I was in the mood for something sweet when I got back form the market (when am I not).  But since I've got the boy in the mood for apples, I think it might be a good idea to try tempting him with something savory.

Anyone for an apple, sweet sausage, and goat cheese tart?

Simple and Sinful summer ice cream recipes

Simplicity is the key word to how I like things to operate in my world.  I like complications as much as the next woman.  Complexity keeps life interesting, but drama -- in the kitchen or the street -- I can do without. 

Summer time, synonymous with vacation, means giving yourself a break in the kitchen without giving up any of the perks or punches of full flavor. Fresh fruits are in abundance, semifreddos are simple, ice cream is everywhere. 

Here are a couple of favorites that keep me cool and satisfied when the heat is on.

Cantaloupe and Vanilla Ice Cream

1 well-ripened cantaloupe (the stem end should be fragrant and the melon should have a nice **thunk** to it when tapped)

I pint of any premium vanilla ice cream (I've been having a love affair with vanilla for some time now)

1 pint of fresh berries (blueberry, raspberry, blackberry)

1/4 cup Grand Marnier

2 Tbs. granulated sugar

Rinse the berries and set to rest in a sieve. After thoroughly drained, pour Grand Marnier and sugar over the berries and gently mix.  This can be prepared a day or two ahead of time so the berries absorb the liqueur.

Slice the ends from the melon, just enough to provide an even surface.  The cut the cantaloupe in half (not lengthwise).  Scoop the seeds and pulp out, then discard.   Scoop a nice dollop of vanilla ice cream into the cantaloupe's cavity.  Garnish with berries and serve immediately.

Serves 2 generously

Ginger Biscuit Ice Cream Sandwiches

1 package of Botham's Shah Ginger Biscuits

1 pint premium vanilla ice cream, slightly softened

Place 1 scoop of ice cream on cookie. Press second cookie on top until scoop flattens.  Serve immediately or wrap and freeze for later.

Makes 5 sandwiches.