Frozen Treats for Hot Summer Days

Image

Ingrid loves her summer popsicles, so I have equipped myself with some good recipes.   I like to experiment with various juice, fruit, vegetable and other flavor combos, such as chocolate or vanilla…or lavender….although we don’t let Ingrid have chocolate.  Sometimes the pops turn out well and sometimes they don’t.  Here are a few of the ones that we have enjoyed over the last few summers.  I’ve even thrown in a couple of adult-only pop recipes!

For this first one, you can use any type of fruit that you like.  Ingrid really enjoys orange ones, but you can use whatever you have around.

Image

Ingredients:

  • 1/3 cup diced kiwi
  • 1/3 cup diced watermelon
  • 1/3 cup diced strawberries
  • 1/3 cup fresh pineapple, diced
  • 1/4 cup fresh orange juice or sweetened lime or lemon juice

Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

Image

Frozen Nutella Coconut Banana Pops

Ingredients:

  • 1 medium ripe banana
  • 8 oz Nutella spread
  • 1 tsp canola oil
  • toasted sweetened or unsweetened coconut flakes

Directions:

Cut the banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas and freeze on a wax paper lined cookie sheet. When the bananas are frozen, fill a coffee mug with Nutella and melt in the microwave.  (Watch it carefully, because it only takes about 20-30 seconds, if that long.)  Dip the bananas one at a time into the Nutella, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. Quickly add the coconut shreds on the rounded side before the chocolate hardens (you have to work quickly here). Place on wax paper and return to the freezer until frozen and ready to eat. Eat frozen and enjoy!!

Image

* You can also use semisweet chocolate instead of the Nutella in this recipe.  Based on 0.5 oz of chocolate per banana. If you use a large banana, you will use more chocolate and will need to adjust.

The next two recipes are for the adults in the scenario:

Image

French Popsicles

yield: 10 popsicles (plus a little bit left over to drink!)

  • 12 oz. of champagne
  • 4 oz. of cognac or gin Either  are a good choice.
  • 4 oz. of simple syrup
  • 3 oz. of fresh lemon juice

Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.)

Honeydew Cucumber Margarita Popsicles

Image

 

Makes five 2-and-1/4-oz. popsicles

1 cup approximately a whole melon weighing 1lb – juiced…or 1 C honeydew juice
1/3 cup cucumber juice (about half a 5 oz. cucumber).
½ cup gold tequila
1 tablespoon Gran Marnier
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs

Instructions:

1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed

Instructions:

1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain)

Salt and Straw….oh, my!

Strawberry with Cilantro Lime Cheesecake…..Raspberry Lemon Basil Sorbet… or the flavor I had today…the Goat Cheese Marionberry Habanero….oh, my!

Salt and Straw is the awesome new ice cream store located dangerously close to our house.

Image

This is serious ice cream, folks, and is not for sissies!

This summer, Salt and Straw got thousands of pounds of strawberries from deep Roots Farm located in nearby Albany, OR.  The strawberries that go into their ice cream are picked and delivered the same day they use them.  All of their ice cream is as fresh as it is delicious!

My husband’s birthday was last week.  We took him to Salt and Straw and he chose the Birthday Cake and Blackberries flavor….frosting flavored ice cream with ribbons of cake and blackberry jam.  mmmmm…  The blackberry jam is extra special because it uses Evergreen Blackberries from the Willamette Valley.  These berries are pitch black in color and wonderfully sweet.  With this combo, it might as well be everyone’s birthday every day!

Image

How about a cup of Pear with Blue Cheese made from  delicate, sweet Oregon Trail Northwest Bartlett pears from Salem with crumbles of Rogue Creamery’s Crater Lake Blue Cheese (recently named the best in the world at a fancy competition in France) mixed throughout?   or the Freckled Woodblock Chocolate?  Woodblock is the fist bean-to-bar chocolate maker in Portland.  Salt and Straw adds in a bit of Jacobson seal salt, and then uses an old school ice cream making technique called “freckling” to suspend the chocolate in an untempered state.  Or how about the Coffee & Bourbon flavor?  This one uses Stumptown’s single-origin Sumatra coffee mixed with a little of Portland’s Holy Kakow chocolate and a lot of Burnside Bourbon from our own local Eastside Distillery.  Uh huh….It is every bit as good as it sounds.

Image

Yes, folks, these people take their ice cream seriously.  They even have an Arbequina Olive Oil flavor!  That’s right!  This is one of Oprah’s favorite things!  After tasting more than 50 ice creams from all over the US, the folks at Opera Magazine were absolutely blown away by this flavor.  Red Ridge Farms from here in Oregon provide a rich and spicy Arbequina Olive Oil for its unique flavor.

Image

Ingrid’s favorite flavor is Cinnamon snickerdoodle made of Red Ape Cinnamon from Eugene who donates part of the proceed to save the orangutans in Sumatra where the cinnamon is harvested.  Mine is the Strawberry Honey Balsamic Vinegar with Cracked Black Pepper….made with strawberries, jam and syrup from Oregon Hill Farms, Balsamic from a 5th generation bee keeper at Honeyridge Farms, and a pinch of black pepper…a little trick to bring out the fruit flavor.

Image

Oh, and they have merchandise, too…tee shirts…local honey…chocolate…cookies….You name it.

Salt and Straw at 3345 SE Division Street is one of 3 locales in Portland.  This ice cream is HOT!

Day # 28 – COLD

Image

Photo a day – DECEMBER

Day #28 – COLD

©Stacy Alexander – 2012