Thanksgiving Celebration Series hits scoop shops this November with wildly creative flavors like Salted Caramel Thanksgiving Turkey and Roasted Peach & Sage Cornbread Stuffing
PORTLAND, Ore. (October 25, 2019) – Salt & Straw, the iconic family-run ice cream company known for their taste provoking, imaginative ice cream creations presents a Thanksgiving table of flavors available at Portland area scoop shops this November. Salt & Straw’s spin on the holiday recreates favorites in a deliberate but playful 5-course meal of comforting, autumn ice creams. These celebratory flavors include creative takes on some of our all time favorite Thanksgiving dishes like Roasted Peach & Sage Cornbread Stuffing and Salted Caramel Thanksgiving Turkey.
The Thanksgiving Celebration flavors will be available by the scoop, flight or pint at all Salt & Straw Portland scoop shops, Friday, November 1st through Thursday, November 28th. Ship nationwide to enjoy this cornucopia of flavors at your own Thanksgiving table by ordering the Thanksgiving Celebration variety pack online for $65 plus shipping through Salt & Straw’s website, www.saltandstraw.com.
A Thanksgiving Celebration
The days are getting shorter and chillier and, as it has for centuries, the hearth more crowded with family and friends. Our hearts get a little warmer just thinking about the Thanksgiving season—loved ones gathering in the kitchen, earth-tone decorations adorning a communal table, and a gratuitous shared meal necessitating lots of hands in the making. While most of the dishes are deeply rooted in traditional American cookery, we—like all families—have put our own spin on the holiday, recreating favorites in a deliberate but playful 5-course meal of comforting, autumn ice creams. We recommend approaching the cornucopia of flavors in the order you would at dinner, passing pints from friend to friend, with no opinions off the table. Make conversation your centerpiece and let your spoons overflow.
Sweet Potato Casserole w/ Maple Pecans
Is there a better slice of Americana than the beloved casserole? We make our own sweet potato casserole—a dessert masquerading as a side dish—just as you would at home by mashing yams with brown sugar and cinnamon and baking them low and slow. We’ve navigated the regional pecan vs. marshmallow debate by including both, reimagining a candied pecan topping as pecan praline and toasted marshmallows as swirls of whipped maple fluff. Take this satiating, velvety sweet potato ice cream with an interlude of light fluff and crunchy pecans and pass it on.
Roasted Peach & Sage Cornbread Stuffing
Where there’s been a bird, there’s been a stuffing. We love experimenting with the versatility of this ubiquitous fall dish every year, and this time we’ve ditched the standard bread, nuts, or oysters for molasses-y, crumbly cornbread cookies. The kitchen brings that classic stuffing herbyness by steeping sweet cream with fresh sage for the ice cream, then adds a dollop of housemade tart peach jam to brighten it up. You’ve nary a better excuse for seconds than this slightly woodsy ice cream that beautifully complements the sweet corn.
Salted Caramel Thanksgiving Turkey
The Thanksgiving Table pièce de résistance. We’ve partnered with Diestel Family Ranch for the most coveted part of the bird—that crispy skin. Our kitchen roasts ours to crackly perfection, then folds pieces into buttery brittle. Next we stuff our housemade caramel with aromatics and baste it with duck fat for extra richness, blending it into sweet cream before it rests in our ice cream machines. Carve out plenty of room for this finger-licking sweet & savory ice cream with the crunch of salty brittle.
Blood Orange Cranberry Sauce (v)
Garnish your turkey scoop with our palate-cleansing cranberry sauce—without the thud of a jiggly, ridged cranberry tower emerging from its can. We’re thankful for the update of this staunchly American recipe from the original (with boiled onions) to modern (with oranges). We rewrote history a touch further by employing slightly sweeter, crimson blood oranges. Our cranberries—grown right here in the PNW at the Vincent Family bogs—get cooked with a little sugar until they burst and thicken, then take the hit of blood orange. Buckle up for this intense, tart vegan ice cream mellowed out with coconut cream.
Spiced Goat Cheese & Pumpkin Pie
You can’t have Thanksgiving without dessert, and there’s none more quintessential than pumpkin pie. Our kitchen kettle-cooks pumpkin puree over a low flame with an abundance of warm spices, sugar, vanilla, and eggs until dense and coppery. Then we break with tradition by freezing tangy Portland Creamery chevre, cream, ginger, and cinnamon to hold the pie filling while offsetting its sweetness. End your meal with conefuls of silky pumpkin pie dissecting zesty, goaty ice cream.
About Salt & Straw Ice Cream
Salt & Straw Ice Cream is a Portland-based, family-run ice cream company that was founded in 2011 by cousins Kim & Tyler Malek. Salt & Straw makes unbelievably delicious ice creams that tell the narrative of artisans, meaningful food movements and important social causes. The company creates a unique menu in each city that changes every four weeks, makes ice cream by hand in small batches and designs a generous store experience that’s personalized and welcoming. The debut Salt & Straw Cookbook was released in April 2019, published by Clarkson Potter. Salt & Straw presently has three scoop shops in Portland, one in Lake Oswego, and the Wiz Bang Bar at Pine Street Market. Pint packs are available for online purchase, and can be shipped anywhere in the United States as well as through the Salt & Straw Pints Club.
Find more information at www.saltandstraw.com, or call 503-954-1458. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.