Treat Yourself, Gloriously

We were sitting on a bistro terrace in beautiful Annecy in the French Alps the other day with British friends who live in France, when a waiter passed by with one of those remarkable giant French coupes, or ice cream sundaes, which had every head in the place swiveling around for a better view. "That looks like a Knickerbocker Glory," said our friend Pete.

 

 

A what?! The English have some weird names for their "puddings" as they call them (witness the Spotted Dick, and Sticky Toffee Pudding), but this was a new one on me. To borrow another British phrase, I was gobsmacked. 

 

 

Of course some major Googling and ogling ensued (see the photos), so we could take a look at this grandly named concoction. Turns out a Knickerbocker Glory--the crazy name has vague origins-- is a no-holds-barred, over-the-top ice cream sundae that will bring out the 5-year-old in you. There are many variations, but basically it consists of layers of fruit, cookies, ice cream, fruit sauce, and some fanciful garnishes.

 

You start by crushing shortbread cookies, topping that with berries and maybe peaches or pineapple, then some strawberry sauce, and ice cream. After layering these, you top it off. There must be whipped cream,  then nuts, sprinkles, and whatever else suits your fancy. Too much of everything is just right. And with all the fruit and nuts, we can practically call it health food. I can't think of a better treatment for those Lockdown Blues.

 

 

RECIPE: Knickerbocker Glories

For these, you need a clear tall glass. My daughter gave me ice cream sundae glasses as a gift one year (see top photo), and I have loved them--they make even simple scoops of ice cream look like an elegant dessert.

I have an easy trick for strawberry or raspberry sauce. Buy some good jam or preserves, Bonne Maman if you can find it. Stir in a bit of lemon juice, then warm it on low heat until it melts. Strain it, cool it, and you're done!

Ingredients:

• shortbread cookies
• a mix of berries plus peaches, mango, and/or pineapple
• strawberry or raspberry sauce (easy recipe above)
• vanilla ice cream, or a mix of vanilla and strawberry sorbet
• whipped cream

Garnishes, your choice:

Choose almonds, pistachios, sprinkles, mint sprigs, berries, cookies, maybe a little umbrella. Don't be shy.

Directions:

Crush the cookies. Layer the cookies, fruit, and sauce. Top with whipped cream. Garnish lavishly. Have a glorious time.

 

In the COMMENTS: There have been so many questions, let me clarify about how to get in to France from the US. (Note: I'm no expert, so check with your consulate or embassy to be sure!). You can get in for certain if you have a French passport or are an official French PERMANENT RESIDENT, which means you have a Titre de Séjour which specifies you are a permanent resident (this is what we have).Or you can get in if  you have another EU passport (but do you have to fly into your home country? Not sure).  A little fuzzier but we know folks who've done it: one member of a couple has an EU passport, the other a US passport (proof of marriage and Lord knows what  other documents required). Also, we know two couples, one who got in and one cleared to come in,  who  have a one-year Carte de Visiteur, which is essentially a long-term visa, and they had a French address (with EDF utility bill in their name as proof), but they were not permanent residents. One tip: if in doubt, make a dry airport run and see what they tell you at the check-in counter. Readers, do you know of anyone who got in some other way? Please share.

And note that the rules are changing daily! Go to the LOCAL (French news in English), they try to keep you up to date on this.

Martin, we love Le Terroir, one of our favorites! We were there recently. And so glad all y'alll enjoyed the tour.

 

 

 

Comments

[Martin Withington]

So glad you both like Le Terroir as much as we do.

Funilly enough, I’d always assumed that a Knickerbocker Glory was something originating in the US but apparently not.

If you’re getting into curiously named Brit dishes, try toad in the hole. You may have to use vegetarian sausages but it’s wonderful comfort food, especially when slathered with onion gravy!

[Ellen van Thiel]

Lynn, if one spouse has a passport from any EU country and the other a US passport the couple and their family can fly into any EU country. We have Dutch and US passports. We flew into Switzerland because Zurich was the closest direct flight we could find and they honor EU rules. We checked with the Swiss Embassy ahead of time and also had a letter from our French mayor declaring we are property owners in France. We carried a marriage certificate and an electricity bill just to be on the safe side but none of it was required. It went very smoothly and there were no crowds on either end of the flight. Washington was literally empty. I have a dozen photos of totally empty concourses, escalators, trains etc. It's always a good idea to double check on rules just before you leave because they change frequently.

[Francine Martinie Chough]

Bonjour Lynn
Instead of lemon I use Cognac, Rum or Grand Marnier in the Sundae. Even more flavorful!
Now the problem leaving the US is trying to have tests results back within 72 hours of departure! 🤣🤣

[Natalia]

Lynn,I am drooling so much that I need a tissue!!(no kidding!!)Oh,how absolutely delicious!!YUM!!!
Another British delight with a rather odd name is Eaton Mess.Named after the school in England,I can only guess why it became being called a mess... alternating layers of sweetened whipped cream,meringue,and crushed and whole raspberries.Another one to drool over.
Book to suggest:The Book of Lost Names by Kristin Harmel(who wrote The Winemakers Wife).Inspired by a true story during World War 2, a talented woman forger helps Jewish children flee the Nazis.

[Colleen Taylor]

What an incredible delight of a dessert Lynn! I clicked on one of the photos that took me to a YouTube video of how to make a Knickerboker Glory. Goodness gracious, that's quite a beautiful production. I might as well just rub it all on my thighs!

[Vicky from Athens]

I, too, am salivating! That dessert is to die for and like Colleen I may as well just apply directly to my thighs ... and the ever increasing spare tire around my middle thanks to the Covid shutdown! I was in Annecy last July and reading your post brought back fond memories of visits to that wonderful place. Last summer I had just finished the Tour du Mont Blanc and Annecy was the perfect place to unwind after a week and a half of strenuous hiking.
I have books to recommend: Trail of Broken Wings by Sejal Badani. Also, The Storytellers Secret by the same author. The Star and the Shamrock by Jean Grainger and The Indigo Girl by Natasha Boyd. The last one is about Eliza Lucas Pinckney, a woman whose story you may be familiar with since she lived in coastal South Carolina in the 1700’s where she introduced indigo as a crop. All interesting reads!

[Peggy McBride]

Your little sister remembers when you... as a young knickerbocker, used to insert the tip of the American version of whipped cream (in a pressurized can) directly from fridge into mouth when Mom wasn’t looking! ‘You have come a long way to this beautiful Sundae recipe with scrumptious hand-whipped French cream, bien sur !