How many reinventions can the classic BLT sandwich undergo? This version, while not your typical rendition, certainly packs a punch in the department of deliciousness.  My new favorite thing is blind gelato tastings; it’s amazing the flavors people think they’re eating, and when you break down and tell them the actual taste, the look on their faces tends to be photo-worthy.   With the BLT redux I did everything I could to make it obvious what we were eating.  The hardest part was the bread.  I finally settled upon shortbread cookies cut into squares and dipped in chocolate around the edges so as to resemble crust.  The color of each flavor turned out remarkably akin to their natural-state counterparts, yes, the frozen BLT is something to behold. 

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I was pretty nervous to serve my guests garlic chocolate gelato last night.  That’s why I made three flavors, so that if they didn’t like the garlic chocolate they could delight in the obvious goodness of gianduja chocolate chip, for example.  Or take global comfort in the spicy delicacy of cardamom pistachio, from India and Italy with love.  The good news is that I had plied all 5 of them with enough wine throughout dinner to loosen their lips, so I’m pretty sure I got candid comments between creamy bites.  Curious what they thought?  Well first let’s talk about the “safe” flavors. 

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Next time you find yourself cruising South Genessee Street, stop into Flying Squirrel. If the Herb Alpert Pizza is on the menu that night, don’t hesitate to order it.  Follow it with a Molly Moon’s Salted Caramel Ice Cream Sandwich. You can thank me later!