Tag Archives: Ice Pops

Spicy Mango Ice Pops + A Cookbook Giveaway!!!

Spicy Mango Ice Pops 019

Here we are – the final day of my giveaway! There’s still time to enter to win a copy of The VB6 Cookbook by Mark Bittman!

I’ve been very impressed with it. This is the fourth recipe I’m sharing from the book, and it is so ridiculously easy, and healthy, and delicious (of course).

When you take your first lick or bite (whichever team you belong to) of these ice pops, the first thought you’re going to have is, “pfft, these aren’t spicy. I can’t even taste the cayenne.” It’s okay. Just wait. Keep working on the ice pop. It’ll get there. Oh, trust me. It’ll get there.

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The spicy part is what we like to call a slow build-up. At first you don’t notice it, then there’s a tiny, little pop of heat, then there’s the background heat – kind of like it’s only in the after-taste. Then you get it, on every single bite.

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That said, these are quite tasty. They are very thick, and the only sweet part is the sweetness from the mango itself. So, perfect for those without much of a sweet tooth. They actually remind me of the ice pops my mom would make us growing up. She never divulged this until later, but often she would just pour orange juice into the molds and freeze them, or just puree a fruit like strawberries and freeze that into molds, with no added sugar at all. We never figured it out…

Be sure you enter the giveaway by 5 pm EST!! I can’t wait for one of you lovelies to win this wonderful book!!!

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{One Year Ago: Pan-Roasted Clams with Bourbon, Bacon and Jalapeno, Hummus (the Classic)}

Source: The VB6 Cookbook by Mark Bittman

2 cups chopped mango
2 tsp fresh squeezed lime juice
Pinch of kosher salt
¼ tsp cayenne, or more to taste

Add all the ingredients to your blender, plus about ¼ cup water. Puree until very smooth, 1-2 minutes. Add more water, 1 tbs at a time, if it’s too thick and isn’t cooperating.
Spoon the mixture into your ice pop molds and freeze according to manufacturer’s instructions. Enjoy!

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Meyer Lemon Pudding Pops

Meyer Lemon Pudding Pops

So, today’s post is on a Sunday, yes, but it’s not part of #SundaySupper; just consider it a bonus post! Y’all know this past week our theme was Christmas Gift Week, where I highlighted some food/cooking related gifts I received from my family members.

Meyer lemon pudding pops

In actuality though, my original plan had been to do a Winter Citrus week, and make recipes using winter citrus like blood oranges, kumquats, Meyer lemons, and the like. Well, winter citrus arrived a little early up here, and I just plain missed it. At the start of the year, when I went looking for it, all that was left was some Meyer lemons. So I only made one winter citrus recipe this year, and it was too good not to share with you.

beautiful Meyer lemons

This recipe is supposed to just be a pudding. Which sounded just perfectly fine and dandy to me, so that was the original plan. On my first batch, I scrambled the eggs. I guess I had the heat too high. Oops. Fortunately I had enough ingredients to start over, so I did, but I think on the second try I had the heat too low, out of paranoia, and the mixture didn’t get thick enough. I stored it in the fridge for two days, and it never thickened into a proper pudding texture. Not one to throw in the towel, I simply poured the mixture into my ice pop maker and waited to see what would happen.

Meyer lemon pudding pops

Um, delicious, creamy, lemony pudding pops happened. Score! Seriously, make them this way! So good!! And if you don’t get Meyer lemons where you are, or missed them for the season, then you can use regular lemons, or use half lemon and half orange, both zest and juice, to approximate the Meyer lemon flavor and color. Enjoy!

Meyer Lemon pudding pops

{One year ago: Blood Orange Margaritas}

Source: adapted from The Galley Gourmet

6 tbs granulated sugar
2 tbs cornstarch
1 ¼ cup half-and-half
2 large egg yolks
1 tbs freshly grated Meyer lemon zest
Pinch of kosher salt
¼ cup freshly squeezed Meyer lemon juice
1 tbs unsalted butter, at room temperature

In a medium bowl, add the sugar, cornstarch, half-and-half, egg yolks, lemon zest, and salt. Whisk until smooth. Pour the mixture into a small saucepan. Cook between medium and medium-low heat, stirring constantly, until thickened. It should coat the back of a spoon. This took me about 5 minutes.
Remove the pan from the heat and stir in the lemon juice and butter. Strain the mixture through a sieve into a medium bowl. Cover with plastic wrap and refrigerate until well chilled, at least 2-3 hours.
Once thoroughly chilled, pour into your ice pop molds and freeze according to manufacturer’s instructions. Unmold, again according to manufacturer’s instructions, and serve.
Makes 6 ice pops

Blackberry Orange Sangria Ice Pops

Blackberry Orange Sangria Ice Pops

Sangria + Ice Pops = Oh Yes I Did.

This is the other (and final for the season) blackberry recipe I promised to share with you. And it’s a doozy of a good one, one that might make you a bit doozy if you eat too many of them. Haha!

blackberry sangria ice pop mix

Bad jokes aside, this one is a huge winner. As Matt said, “Wow. It’s sangria… in an ice pop!” No false advertising here, I assure you. And of course what I’m really sharing here is the method for transforming sangria into an ice pop – you can vary up the specific ingredients however you please.

instant ice pop maker

Blackberry Orange Sangria Ice Pops

The only recipe note I have on this one is to please be careful pouring, as there are chunks of fruit in the liquid, and it will spatter all over if you pour too fast. And due to its rich, deep purple-red color, I’d advise having paper towels extremely handy when you are pouring into the ice pop molds. We all know how red wine can stain if not mopped up immediately. Oh, and if your ice pop molds don’t come with a spill guard, use an apple slice for that purpose (when you remove the frozen ice pops from the mold, quickly slip a slice of apple onto the stick at the base of the treat). Again, that deep purplish hue will stain like nobody’s business, so just something to watch out for. But, the good news is that the kids aren’t eating this one, so it’ll be easier to control for that! Enjoy!

Blackberry Orange Sangria Ice Pops

{One year ago: Baba Ghanoush}

Source: adapted from Ice Pops by Shelly Kaldunski

2 oranges
1 (750-ml) bottle light red wine, such as Rioja
¼ cup plus 2 tbs granulated sugar
1 small tart apple, peeled, cored, and diced
1 cup fresh blackberries
Pinch of salt

Juice 1 orange into a measuring cup. You should have 1/3 cup. Cut the top and bottom from the remaining orange, then use a sharp knife to cut off the peel. Holding the orange over a bowl, cut along each side of the membranes between the sections. Let the sections fall into the bowl along with any juices. If your first orange didn’t give enough juice to make 1/3 cup, add any juice in the bowl to the measuring cup. Chop the orange segments into about a ½-inch dice and set aside.
Place the blackberries in the same bowl and mash with a wooden spoon or a potato masher. Add the diced oranges and apples and stir to combine. Set aside.
In a small saucepan, bring the wine to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to 2 cups, about 5 minutes. Lower the heat level to low. Add the sugar, orange juice, bowl of fruit, and salt. Add 6 tbs of water. Stir until the sugar dissolves completely. Remove from the heat and let cool to room temperature. Place in the refrigerator until thoroughly chilled.
If using conventional molds, divide the mixture among the molds, cover, and freeze until solid, about 4 hours, inserting the sticks according to manufacturer’s instructions. If using an instant ice pop maker, follow the manufacturer’s instructions to freeze the pops (mine took 9 minutes). Unmold and enjoy!
Makes 12 to 14 ice pops.

Sweet Corn Sorghum Ice Pops

sweet corn sorghum ice pops

Back to the grindstone, eh? How was your Labor Day weekend? I celebrated Labor Day yesterday by exerting pretty much no labor whatsoever, aside from cooking. And the cooking was a mixed bag of tricks, let me tell ya. We began the day with cinnamon rolls that were good enough to eat but not quite up to my blogging standards, which really disappointed me.

use a bundt pan to cut kernels off the cob

Then I made an amazing macaroni and cheese I’ll most definitely be sharing with you, along with some of the most amazing barbecue sauce I’ve ever tasted. The barbecue sauce was meant to accompany some classic Texas salt and pepper beef ribs, which turned out to be a complete and utter disaster! In hindsight, it’s a funny story, one I’ll have to regale you with sometime soon.

corn kernels

In the meantime, I can’t resist one more fresh sweet corn recipe. A dessert using fresh corn has been on my bucket list for awhile now, and since I recently got an instant ice pop maker, I figured what the heck! I do still want to make sweet corn ice cream though.

Sweet Corn Sorghum Ice Pops

I thought these were quite tasty! Matt said they “tasted like farm.” I don’t know what that means. At first I automatically assumed it was an insult, probably because my mind heard the word “farm” and immediately jumped to an image of manure, but he ate two of these, so I’ve come to the conclusion that “tasting like farm” is not about manure, and not necessarily a bad thing. ???

sweet corn sorghum ice pops

A few recipe notes: if you don’t have sorghum syrup, or don’t groove on its taste, add 1/3 cup of sugar to the milk and corn while it’s on the stove top. Then proceed as directed. Do not skip the straining step! There are lots of little solids and silks left in the puree that probably wouldn’t be terribly pleasing to eat.

sweet corn sorghum ice pops

Source: adapted from Perfect Pops by Charity Ferreira

2 cups whole milk
3 cups sweet corn kernels (from about 3 ears) or thawed frozen kernels
Pinch of salt
1/3 cup sorghum syrup
½ tsp vanilla extract

In a medium saucepan over medium-low to low heat, combine the milk, corn kernels, and salt. Cook, stirring occasionally, for 3 minutes if using frozen corn and 10 minutes if using fresh corn. Let cool slightly.
Transfer the mixture to a blender. Add the sorghum syrup. Puree until smooth. Pour through a fine-mesh strainer into a medium bowl, pressing the corn solids with a rubber spatula to extract as much liquid as possible. Discard the solids. Stir in the vanilla.
Place the mixture in the refrigerator until thoroughly chilled, at least 1 hour.
If using conventional ice pop molds, pour the mixture into the molds and freeze until firm, at least 6 hours and up to 1 week. To unmold the pops, run hot water over the outside of the molds for a few seconds, then gently pull out the sticks.
If using an instant ice pop maker, follow manufacturer’s instructions (mine took 10 minutes).
Makes 6 to 8 ice pops.