Franklin Fountain

Whenever I'm having dinner in Old City, I usually head over to The Franklin Fountain for dessert. Although the design is based on and old soda shop, most people visit the for the ice cream. On any given summer evening the line stretches far onto the sidewalk meandering past tables, chairs, and the passersby. It gives you just enough time to decide, or debate, what you should get. I'm a big fan of the "College Ice" where you can choose one scoop and one topping. But realistically there's no choice for the topping because the hot fudge is the chocolaty-est, gooey-est, most delicious item on the menu. Once you've had it, you won't consider any other options. If I'm on the mood for a walk, a cone is the way to go. After all, what says summer better than strolling around aimlessly with an ice cream cone as you try to strategically slurp it all up before it drips down to your elbow.

But sometimes, my husband and I will split a sundae-usually a Mt. Vesuvius. If you ask, they'll let you choose two flavors instead of the standard chocolate and vanilla (we like hydrox cookie and rocky road). The generous sundae comes in a bowl spilling over with brownie chunks, malt powder, whipped cream and the piece de resistance-hot fudge. Excuse my cheesiness but it does make you want to erupt with joy. And while the sundaes may seem pricey at $8-$10, they are a bargain considering the heaping portion, that is probably enough for 4 people but, sigh, somehow we manage to devour it with only two of us. We are troopers. If this doesn't make you drool then, I'm sorry, but there is no hope for you.

Overall: A-

The Franklin Fountain

116 Market Street

Philadelphia, PA 19106

215-627-1899

http://franklinfountainphilly.blogspot.com/2009/03/energy-and-persistence-conquer-all.html

Bombolini

Since I'm a pastry cook, guests always expect something great at the end of one of my dinner parties. However, I always have a hard time deciding what to make that will 1) be easy enough to prepare 2) be somewhat impressive and 3) please everyone. To complicate things on this particular occasion, I was entertaining family, who I have not seen for awhile, and children. After much internal debate, I settled upon bombolini for my dessert. It's an easy dessert (really just fried balls of brioche), is fun to eat, and has great stage presence. And who doesn't love doughnuts?

The day ahead, I made the brioche dough, and put it in the refrigerator to scale the next day. On the morning of the party, I scaled out 20g pieces, rolled them into balls, and left them in the fridge until dessert time. While I waited for the fryer to heat up (the second time I've used it in 2 years!) I removed the bombolini from the fridge and placed them in the warm kitchen to rise-which may take shorter or longer depending on the temperature of your kitchen. I fried them in small batches until golden brown and cooked through, let drain on a paper towel, and rolled them in cinnamon sugar while they were still warm. To add wow factor I served them with homemade fillings-on-the-side that each person could add to his or her liking. You could use anything from homemade fruit compotes, creme anglaise, or sauces to pre-purchased hot fudge, frosting, preserves, or whipped cream.

Frying Bombolini
Draining

Rolling in Cinnamon Sugar

Done!

The bombolini were a hit. Everyone loved them and the bowl seemed to disappear in no time. Its not everyday that we treat ourselves to a doughnut, especially one still warm from the fryer so I think this one is will stay as a favorite. Now I just have to think up more excuses to use the deep fryer...