Happy Monday! Last Friday I wrote up my experiences with my family in America and said that I would share our eating experiences. Well, here we are. This isn’t an exhaustive list of everything we ate, but rather the highlights. (Family members: add anything on in the comments that you think I might I have missed. ;)) Though most of the food was gluten-free and dairy-free, a few weren’t but do provide inspiration for me to make gluten-free/dairy-free versions.
1. Clam (and lobster) chowder. I did not manage to get any pictures of either chowder, when we were in San Francisco and when we were in Anaheim. The chowder in San Francisco was good but we all liked the one we had from Whole Foods in Tustin better as it was creamier and seemed to have more flavour and body. Both clam and lobster chowders were good. Surprisingly, the Whole Foods chowders did not use any cream at all, it was all butter and wheat. I had a notion that chowder is made with cream but maybe it isn’t? I don’t know. Anyway, I now want to make my own clam chowder, which would be both gluten- and dairy-free. I might make a lobster version as well.
2. Salted caramel hot chocolate from Starbucks. I know, you can get this stuff anywhere (it’s a coffee chain!) but it was too good for me not to mention it again. That was seriously the best one I’ve had anywhere. (Although now it could be topped or rivaled with the one I had last night.) Plus, there’s something special drinking a salty, caramel hot chocolate drink when you’re strolling through an overcast San Francisco and then hiking up steep street hills, burning off the calories while still sipping.
3. Lemon Meringue Cupcake from Orson (or Citizen Cake). (Official website) I would have to say the best lemon cupcake I’ve eaten, even trumping my own lemon cupcakes – and that is not said out of my idolizing Elizabeth Falkner! I’m keeping it brief here since I’ve written a whole post devoted to my brief nip into Orson, now it’s just a matter of putting in the pictures and adding a couple extra touches before I click publish.
4. Purely Decadent Coconut Milk Ice Cream. (Official website) My family isn’t new to their coconut milk ice creams, but we were floored by the variety while we were in Tustin. It was the full range, I’m sure – more than what is currently available in Canada. Honestly, to me the variety available in Canada now seems to fall short. I only managed to get a shot of the Passionate Mango, but all of the flavours that we tried (Cherry Amaretto, German Chocolate, and said Passionate Mango) were great. The mango one was light and creamy; the others were also creamy, and I would dare say creamier in a way not possible with dairy-based ice creams. Coconut milk is the way to go in dairy-free ice cream making because it’s creamier and richer than other alternatives such as soy milk and rice milk.