Eli’s Cheesecake contacted me to try their latest and greatest flavor, Honey Mediterranean, knowing that I’m a fiend for their sweet and luscious cheesecakes. They may not have known that I also have a weakness for almonds, pistachios, and honey. With all three elements together in one dessert, it was easy to fall in love all over again. Kudos, guys.
Not only is Eli’s Cheesecake making great dessert in Chicago, they’re doing good locally, too. The honey used in the cheesecakes is harvested by The Chicago High School for Agricultural Sciences. The money raised from the honey sales then goes towards scholarships for the high school seniors. It’s a partnership that gives the kids real-world experience while supporting a local school. I appreciate when a company makes the extra effort to give back to the community. Kudos, again.
Want to see the kids in action? Watch the video.
Want to make your Valentine’s Day even sweeter this year? Leave a comment on this entry before February 7, 5pm CST using a valid email address. Mention who you plan to share your cheesecake with because eating this dessert cannot be a solo effort!
I’ll randomly pick a name later that day to receive a Honey Cheesecake from Eli’s Cheesecake. Winner will be notified via email & announced here on the site.
I’m bringing the dessert for Thanksgiving (using this crust advice + the 2012 winning Bucktown Apple Pie filling), so of course I want the à la mode to be extra special. Even so, I stop short at the challenge of homemade ice cream. The holidays are stressful enough, amiright?
There are many well-known ice cream choices available at Jewell (or, if you get it delivered, Schwan’s), but I think it’s worth exploring less familiar and better quality brands to top the pie masterpiece!
Though they don’t sell ice cream to go, I popped in to Margie’s Candies (1960 N Western Ave) for “inspiration.” I’m that dedicated! Amid the sundaes and platters of mega-desserts, is the daily pie à la mode. Theirs comes plated with mounds of whipped cream and a cherry on top, which isn’t nearly as thoughtful as the up-turned plate that held in the slowly melting vanilla ice cream. I give them points for ice cream and presentation, though I will stick to cones from Margie’s on future visits.
I also stopped at Jeni’s (3404 N. Southport Avenue) to sample. I tried several flavors, including Pistachio (my perennial fav), signature flavors like BrambleBerry Crisp and Vanilla Bean, and even Black Coffee in a quest to find the ideal ingredient for “pie soup.” While I enjoyed the rich, creamy mouthfeel of these ice creams, they all tasted too salty to make a proper pairing. My search continued…
The fine folks at Graeter’s (available at Whole Foods) approached me with a chance to try their new fall selection, and like a ice cream-crazed fool I said yes without realizing how many flavors that would be. Of course they’re all good. However, I narrowed it down to Salted Caramel and Cinnamon. I think either would pair well with apple pie, though I’m leaning towards Cinnamon. And maybe I’ll bring Pumpkin for a matchy-matchy pairing with traditional pumpkin pie. The rest will await proper pie occasions.
I still have a few days to try frozen delicacies and bake a test pie, though I probably need to reign it in if I don’t want to waddle to Thanksgiving dinner. How are you topping your Thanksgiving dessert? Share!