Description In this episode of "Two Jews Making Food," hosts Rebecca and Amy sweeten up the summer with their takes on icebox cakes, dubbed "Summer Sweetness." The episode is an enjoyable blend of cooking, humor, and a sprinkle of competition, as they introduce their versions of this classic no-bake dessert, sparking a friendly duel to determine whose creation wins victorious. The episode kicks off with a playful debate about the nomenclature of their desserts. While both desserts are similar in concept, they distinguish between their recipes by calling it an "icebox" or a "refrigerator" cake. Rebecca introduces a unique Ritz cracker lime refrigerator cake, inspired by a popular New York Times recipe by J. Kenji López-Alt. The cake features an intriguing mix of condensed milk, heavy cream, and a citrusy twist, showcasing the blend of creativity and simplicity in summer desserts. Amy presents a more traditional lemon blueberry icebox cake, employing graham crackers layered with homemade blueberry jam and lemon curd. She emphasizes the balance between the tartness of the lemon and the sweetness of the blueberries, creating a refreshing summer treat. The cocktail of the episode is a Pisco Sour recipe, experimenting with aquafaba as a vegan alternative to egg whites and incorporating Lime juice with Simple Syrup and orange bitters. The Yiddish word of the day is Zetz- punch or blow.

Event Date 5/22/2023

TRT 00:32:16