Knickerbocker glory

Last updated

Knickerbocker glory
A knickerbocker glory, Poppin's, Chesham.jpg
Knickerbocker glory sundae
Type Ice cream
Main ingredients Ice cream, cream

A knickerbocker glory is a layered ice cream sundae that is served in a large tall conical glass, and to be eaten with a distinctive long spoon, particularly in Great Britain and Ireland.

Contents

The knickerbocker glory, first described in the 1920s, [1] may contain ice cream, cream, fruit, and meringue. Layers of these different sweet tastes are alternated in a tall glass and topped with different kinds of syrup, nuts, whipped cream and often a cherry. [2] The existence of these layers, which create red and white stripes, distinguishes the dish from a tall sundae and lends the knickerbocker glory its name. [3]

History and etymology

An early form of the knickerbocker glory is believed to have originated in New York City in the early 1900s. [4] The name knickerbocker (as it pertains to the dish) is thought to be named after The Knickerbocker Hotel in Manhattan, New York City. During the early 1900s, the hotel was pink-and-cream-colored, and well-known to the denizens of New York. [5] After it closed in 1920, a tall pink-and-cream colored dish was created in honor of the hotel and the word glory was appended to the name of the dish. [5] At some point in the 1920s, the dish was introduced into the United Kingdom, where it attained wide popularity. [1]

See also

Related Research Articles

<span class="mw-page-title-main">Neapolitan ice cream</span> Ice cream composed of vanilla, chocolate, and strawberry flavours

Neapolitan ice cream, also sometimes called Harlequin ice cream, is a type of ice cream composed of three separate flavors arranged side by side in the same container, usually without any packaging in between.

<span class="mw-page-title-main">Ice cream</span> Frozen dessert

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures. It becomes more malleable as its temperature increases.

<span class="mw-page-title-main">Trifle</span> Custard dessert

Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.

<span class="mw-page-title-main">Baked Alaska</span> Dessert of cake, ice cream and meringue

Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream.

<span class="mw-page-title-main">Sundae</span> Ice cream dessert

A sundae is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and other toppings such as sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits.

Knickerbocker or Knickerbockers may also refer to:

<i>Ais kacang</i> Malaysian dessert

Ais kacang, literally meaning "bean ice", also commonly known as ABC, meaning "mixed ice"), is a Malaysian dessert which is common in Malaysia, Singapore and Brunei.

<i>Halo-halo</i> Filipino dessert

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam, sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines.

<span class="mw-page-title-main">Ice cream parlor</span> Shop selling frozen desserts

Ice cream parlors or ice cream parlours are places that sell ice cream, gelato, sorbet, and/or frozen yogurt to consumers. Ice cream is typically sold as regular ice cream, and/or soft serve, which is usually dispensed by a machine with a limited number of flavors. Ice cream parlors generally offer a number of flavors and items. Parlors often serve ice cream and other frozen desserts in cones, cups or dishes, the latter two to be eaten with a spoon. Some ice cream parlors prepare ice cream desserts such as sundaes or milkshakes, or even a blend.

<span class="mw-page-title-main">Shaved ice</span> Ice-based dessert

Shaved ice is a large family of ice-based desserts made of fine shavings of ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and ways. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks.

<span class="mw-page-title-main">Spaghettieis</span> German ice cream dish

Spaghettieis, or spaghetti ice cream, is a German ice cream dish made to resemble a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. Besides the usual dish with strawberry sauce, one may also find variations like ice cream with dark chocolate and nuts, simulating spaghetti carbonara instead of spaghetti bolognese.

<span class="mw-page-title-main">Frozen dessert</span> Dessert made by freezing

Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water, on fruit purées, on milk and cream, on custard, on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries.

<span class="mw-page-title-main">Banana split</span> Banana dishes

A banana split is an American ice cream-based dessert consisting of a peeled banana cut in half lengthwise, and served with ice-cream and sauce between the two pieces. There are many variations, but the classic banana split is made with three scoops of ice cream. A sauce or sauces are drizzled onto the ice cream, which is topped with whipped cream and maraschino cherries. Crushed nuts are optional.

<span class="mw-page-title-main">Parfait</span> Frozen dessert

Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.

The Golden Opulence Sundae is a sundae that is served by special order at the New York City restaurant Serendipity 3. In 2007 it was listed in Guinness World Records as the most expensive sundae in the world at a price of US$1,000. The restaurant has stated that they sell approximately one per month. It was created to celebrate the eatery's 50th – "golden" – anniversary in 2005. Owner Stephen Bruce states that a notice 48 hours in advance is needed when requesting the Sundae, since the ingredients must be flown in from different parts of the world.

<span class="mw-page-title-main">Namkhaeng sai</span> Thai ice-based dessert

Namkhaeng sai is a Thai version of shaved ice or snow cone. It is also known as wan yen or chamba. Namkhaeng sai is simply shaved ice in a bowl, poured on top with sweet syrup and condensed milk

<span class="mw-page-title-main">Knickerbocker (Zamboanga)</span> Filipino dessert

Knickerbocker is an ice cream sundae dessert from Zamboanga City, Philippines made up of various fresh fruit chunks, flavored gulaman (agar) cubes, and nata de coco in condensed milk topped with strawberry ice cream. The fruits used include mangoes, bananas, dragonfruit, papaya, honeydew melon, apples, grapes, cherries, pineapple and watermelon, among others. Sometimes vanilla or chocolate ice cream may also be used. Nuts are also sometimes added. It has sometimes been regarded as a variant of halo-halo but differs in that the knickerbocker doesn't contain shaved ice. It is most similar to the American and British sundae dessert knickerbocker glory, from which it was derived from, but also differs in the ingredients. The dish was first popularized by the Hacienda de Palmeras restaurant before spreading throughout the city.

References

  1. 1 2 "Knickerbocker Glory". Foods of England. Retrieved 20 April 2015.
  2. Liddell, Carolyn; Weir, Robin (1996). Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights. St. Martin's Griffin. pp. 29, 33, 185. ISBN   978-0-312-14343-5 . Retrieved 14 August 2011.
  3. "The Nibble: Different Ice Cream Types". thenibble.com. Retrieved 10 March 2021.
  4. "Practicing Dessert Awareness: The Knickerbocker Glory". HuffPost. 10 December 2013. Retrieved 10 March 2021.
  5. 1 2 "etymology – Origin of the name 'Knickerbocker Glory'?". English Language & Usage Stack Exchange. Retrieved 10 March 2021.