Stopping to Smell the Roses: Homemade Gelato at "Sweet Orchid"

"X" Marks the Spot
If you're looking for treasure, it's usually hard to find. In some cases, if it's hidden behind the sloping roof of der Wienerschnitzel, you may drive right past without realizing it. And instead of an "X" marking the pay dirt, you'd be well advised to look for the giant fiberglass waffle cone. This is where you will find  "Sweet Orchid," a small shop that specializes in frozen confections made from scratch, and made from the imagination of Leslie, its proprietor.

Sweet Orchid, named for Leslie's love of both the eponymous flower and the gratification of sweet-tooths everywhere, is a trove of gelato, sorbetto (also known as sorbet), and the obligatory frozen yogurt. Leslie calls upon her knowledge of dietetics, food science, nutrition, decades of cooking experience, and a heavy pinch of curiosity to make her artisanal delights. While the frozen treats she offers are relatively healthier than traditional ice cream, Leslie's philosophy is "...to strike a balance, being as healthy as I can be. But if something tastes good, why not?"


An Orchid in Bloom
The store is nearing its one-year anniversary, yet the seeds of this orchid were planted many years ago. As a young couple, Leslie and her husband often spoke of owning an ice cream shop when they retired. After raising a family and welcoming grandchildren into the world, their vision slowly became reality.

The Quest for New Flavors
Seated across the dessert case of whole-wheat brownies and creme puffs, FeedMe conversed with Leslie like she was an old, familiar friend. She was most animated when discussing her trials with novel ingredients, and infusing their true essence into frozen form.

Lavender gelato with a yellow
sponge cake base.

Classic gelato flavors pay homage to their Italian roots, including Tiramisu, Zabaione, Pistachio, and Chocolate. What makes this store unique, though, is the fusion of global fare: the Funfetti gelato will bring to mind the vanilla frosting that you greedily licked off the tops of spongy cupcakes as a child; Red Bean and Sesame flavored gelatos reflect ingredients endemic to Asian confections; Pistachio Kulfi, Rose gelato, and Mango sorbetto summon the aromas of South Asia and the Middle East; Lychee, Banana, and Pandan gelatos briefly transport you to a tropical heaven where the fruit is lush and freshly plucked from the vine.

Owner Leslie's quest for exciting tastes has even led her to spend an entire morning hunting for the perfect edible rose. After smelling countless varieties at Fremont's own Regan Nursery, two rose bushes with the perfect balance of floral notes and crimson blush now grow in her backyard for the sole purpose of flavoring gelato.

If for some reason you can't find a flavor to pique your interest, Leslie also takes requests. When bacon fans came knocking on Sweet Orchid's door, it was only a matter of time before Chocolate Bacon gelato was added to the lineup. Says Leslie, "Some flavors, I have to do trial and error, over again, but when you got it, it's so exciting!" FeedMe's palate was certainly excited, by the flavors as well as the passion for good friends, good food, and good fun at Sweet Orchid.

Art to Eat: Mango and Cookies n' Cream gelatos
sit atop chocolate sponge cake.

Chips Galore
Sweet Orchid and Leslie have this special Chocolate Chip Cookie recipe to share with you. Enjoy!

Ingredients
2 2/3 cups (16 ounces) semisweet chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg, cold
1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F.

Melt 2/3 cup (4 ounces) of the chocolate chips in a double boiler, or in the microwave.
(For tips on how to melt chocolate quickly and easily in the microwave, click here). Set aside.

Sift the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a separate bowl, use a mixer to beat the butter with the brown sugar and granulated sugar until creamy. In this same bowl, beat in the egg and vanilla extract. Gradually beat in the flour mixture.
Gently fold in the remaining chocolate chips.

Scoop rounded mounds of dough (about 1/4 cup) onto the baking sheets, about 3 inches apart. Bake for about 18 minutes or until the edges are crisp and the center is moist. Cool in the pan on a wire rack.

Makes about 1 dozen large cookies.

 

Store Details
Sweet Orchid
34460 Fremont Boulevard
Suite D
Fremont, CA 94555

Phone
(510) 739-6300

Hours
Daily
12:00 pm-11:00 pm

Website
http://sweetorchiddesserts.com/

These gelato cakes may be mini, but the flavor is big.

Whetting Your Appetite: Hungry for Life

I remember the good times.

I remember the time I trudged through the slushy snow to get a creamy scoop of house made strawberry ice cream on a twenty five degree Fahrenheit day in Detroit.

In Sydney, I remember the Turkish ekmek bread dough being tossed skillfully into the air, watching it transform in the oven hearth, and then experiencing the luscious juxtaposition of the warm bread dipped in cool baba ghannouj.

I'll never forget the heavenly richness of my first Parisian pastry, un pistache, that I wished would last forever.

Now that I am in the San Francisco Bay Area, in Fremont, I fantasize about all of the delicious concoctions that await me...
The quintessential sourdough that just doesn't taste the same without Lactobacillus sanfranciscensis, the wanderlust food trucks, the sun kissed California produce, and those blissful cows from the TV ads.

And what about the people behind the food? The farmers, purveyors, artisans, insane chef geniuses, and restaurateurs that bring food alchemy to life? Can't forget about them.

Since calling Fremont, California my new home, though, I haven't heard many compliments about the food scene here.
"Fremont? Oh, there's nothing good to eat here."
"Passing through here is like a backwater for restaurants."
"Food desert, anyone? I have to go to San Fran or Berkeley if I want to get my eat on."
Harsh!

But these less than pleasant words got me thinking: Is there really nothing good here? Nothing noteworthy, cool, or interesting? Can treasures be found outside the bustling metropolises?

I believe the answer is YES. Part of this reason is the great food memories that I carry with me. So many great things lived in less than spectacular facades, but they were great nonetheless.
 
But For all of the vivid food memories I have, I also have food regrets that fuel my answer.

I regret not poking my head into the middle eastern market that I passed by everyday for four years on my way to school.
I regret not striking up a conversation with the friendly crêpe maker, instead telling him that I'll have the bananas with nutella.
I regret not going with you to the pumpkin patch, because I was too busy, or it was too cold, or it was too far a drive, or whatever reason I found not to go.

What memories did I miss out on?

No, not like missing out on a culinary tour in the Italian countryside, or a mind-blowing tasting menu at a three Michelin star restaurant. I'm talking about passing by things that are going on right under your nose and right in your own neighborhood.

What gems are to be discovered here in Fremont? Come with me, and let's discover them together.

Do you call somewhere else "home"? Then join me for some inspiration, and maybe today you can make a new food memory where ever you may be.



 
Good Friends, Good Food, Good Fun


-FeedMe Fremont