Red, White, and Blueberry Popsicles
July 3, 2012
I am not known for overt patriotism, but I am also not one to pass up an opportunity to celebrate. And isn’t it a happy coincidence that our nation’s birthday falls smack dab in the middle of berry season? We are surrounded by luscious reds and blues hanging from the bushes and trees throughout our neighborhoods and farms. To pass these by is a shame and perhaps even unpatriotic.
My kids and I went on a west county adventure yesterday, and came home with a bag full of blueberries from Sonoma Swamp Blues (great spot to pick up super tasty local blueberries!). Most of them are destined for shortcakes with strawberries and cream, but I could not resist tossing a few handfuls into the blender to make these popsicles. Believe it our not, my kiddos will happily gobble up a popsicle every day of summer!
Red, White and Blueberry Popsicles are a tasty treat to cool you off while savoring the sweet tastes of July. Also they only take about 10 minutes to prepare (and freeze overnight), so you have more time to sit around sipping on lemonade (or an ice cold margarita). You can test your luck and pull them out of the mold after 4 hours or so. We did. Waiting until the actual 4th of July was more than our patience could take. Use caution though, if they are not fully frozen they are more likely to break off or for the stick to come loose from the popsicle.
*Don’t have a popsicle mold? Check out this one.
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Lebovitz’s Strawberry Frozen Yogurt
June 8, 2012
Summer, with a capital “S”, beginning with the longest day of the year, is weeks away, but thanks to our local school board, summer is in full swing here. School is out, pools are open, and that means it is time to break out the ice cream maker. My kids and I (since I teach for a living) are wholeheartedly leaping into carefree summer-mode. I am now in the business of putting smiles on their sweet little faces and nothing works better for that than some form of sweet frozen goodness.
Lebovitz’s Strawberry Frozen Yogurt made its way into our lives (and bellies) last summer. As strawberry season unfolded this year, I could not wait to make it again. David Lebovitz is a master of desserts and this frozen yogurt is no exception. The recipe starts with a full pound of perfectly ripe seasonal strawberries macerating in sugar and vodka. Once they are nice and syrupy, simply blend them with yogurt (he calls for whole milk, but I find lowfat makes it perfectly creamy) and pour into your ice cream maker. Wow, the result is frozen yogurt with an amazingly intense strawberry flavor not to mention the remarkable pink color. The yogurt has a tender yielding texture and truly tastes like strawberries. Head for the field or market, gather the most delectable strawberries you can find and make this dessert. It is sure to bring a smile to your face.
My Pantry Shelf 