Ozark Living

Suer By Chef Erin Rowe Alright, well it's still summer and hot to trot! So many good childhood memories of slip & slides, eating popsicles in the pool, chasing the ice cream man, and taking bike rides to nowhere feel very August. Maybe school has started or maybe it is threatening to begin, but either way, this month heralds in the last days of summer. So much great food is available at roadside stands right now, the likes of corn on the cob, peaches, watermelon, blackberries, green beans and some late-blooming tomatoes. Okra makes an appearance on the scene and all the pickled items in jars that will be the last pull of the summer garden crop. e temps are hot but the river is running, so "jump on in, boys; the water is fine!" Since August has no major holidays, I took to perusing the fun ones and let me tell you, I found a few. is month reminds a few other folks besides me of childhood nostalgia and pastimes with National Coloring Book Day and National Ice Cream Sandwich Day (August 2), plus the 3rd is National Watermelon Day, International Beer Day (5th, not for kids), National Root Beer Day (6th, for kids!), and Friendship Day (for everyone on the 7th)! You'll even find a National Roller Coaster Day on Aug 16, followed by National Waffle Day August 24th. So essentially we have a lot to celebrate and eat, here people! I've gathered up some fun recipes to do so with a little gourmet swagger. I hope you try one or two, even if you skip the roller coaster! I'll ride one for you! Eats Celebrate the last few days of August with these tasty seasonal treats! Serves 12 Cooking spray 1 c all-purpose flour, spooned and leveled 1/2 c unsweetened cocoa powder 1/4 tsp salt 1 c (2 sticks) unsalted butter, cut up 8 oz bittersweet chocolate, chopped 1 1/2 c sugar 4 large eggs 3 pt coconut gelato or ice cream, soened (vanilla is fine if not) Shredded coconut, for coating • Preheat oven to 325°F. Lightly grease an 18- by 13-inch rimmed baking sheet with cooking spray; line with parchment paper, leaving a 3-inch overhang on the two long sides. Whisk together flour, cocoa, and salt in a bowl. • Microwave butter and chocolate in 30-second increments, stirring in between, until melted. Whisk in sugar. Whisk in eggs, just until combined. Fold in flour mixture, just until combined. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 9 to 11 minutes. Cool completely in pan. • While still in the pan, slice brownie in half crosswise. Freeze, in pan, until firm, at least 30 minutes. Remove one brownie half, and invert second brownie half in pan. Scoop coconut gelato onto inverted brownie, and top with remaining brownie half (top side up) to create a sandwich; gently press together. Freeze, in pan, until firm, 1 hour or up to 2 days. Cut evenly into 12 sandwiches. Coat edges with shredded coconut on sides of bars. Freeze until ready to serve. Chewy Brownie iCe Cream SandwiCh Days 12 • August 2022 • OZARK LIVINg

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