Summer 2014 (Vol. 2)

Shaking Up an Old Classic

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Shaking Up an Old Classic

ARTICLE & PHOTOS BY AMELIA EDWARDS | SUMMER ISSUE

Pie or ice cream? Pie and ice cream? One slice or two scoops? Culinarian photographer and dessert lover Amelia Edwards finds a sweet solution at the Fort Greene Flea.

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I first came across Butter & Scotch, the creation of Keavy Blueher of Kumquat Cupcakery and Allison Kave of First Prize Pies during the annual Crème de la Crème Ice Cream Festival. Out of the endless selections of ice cream, Butter & Scotch quickly stood out with the inventive creation that they were whipping up at their stand: the “pie shake”.

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Narrowing down the selection process for the indecisive sugar-hungry customer, the two choices on offer that day were the “Smorgasm” with s’mores pie and Mexican vanilla ice cream and the “Cherry Lime Rickey” with cherry pie and lime crema ice cream.

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While I’m typically a person who will eat anything with chocolate, I branched out and placed an order for the Cherry Lime Rickey. Right away, they cut a huge slice of the freshly made cherry pie sitting on the table, slid it into a metal cup, followed it up with scoops of lime crema ice cream, and then blended it on the spot before pouring it into a light pink cup appropriately bedecked with dark red cherries.

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Now this is a dessert that you need both a spoon and a straw to enjoy. With your spoon, take bites of the crisp piecrust and the chewy cherries, intermittently sipping at the gradually liquefying ice cream.

The tartness of the lime ice cream brings a slight purse to your lips before the sweetness from the pie blends in and relaxes your palette. Let your eyes roll back while visions of fresh-off-the-tree cherries and limes dance in your head; forget the heavy richness of chocolate—this is summery, fructose-filled nirvana.

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Butter & Scotch is currently located at Smorgasburg in Williamsburg from 11am-6pm, Saturday and Sunday. For more information, please call at 646-338-6812.

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