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Archive for June, 2011

RECIPE: Pineapple Chipotle Ice Pops

Treat yourself, your family and your friends to a refreshing gourmet ice pop.

Our friends at Eagle Brand make it easy with a simple recipe for Pineapple Chipotle Ice Pops: cold and creamy with a bit of heat.

If you don’t have ice pop molds, 3-ounce waxed paper cups and wooden sticks or plastic spoons will do. If you’re planning to buy ice pop molds, we love the grooves in this model from Tovolo.

PINEAPPLE CHIPOTLE ICE POPS

Yield: 8 to 10 servings
Nutrition: See Below
Prep Time: 15 Minutes
Freezing Time: 4 Hours

Ingredients

  • 1 can (20 ounces) crushed pineapple in pineapple juice,
    undrained
  • 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup pineapple juice
  • 1 tablespoon fresh lime juice
  •  

    Pineapple Chipotle Pops: very refreshing on a
    hot summer day. Photo courtesy Eagle Brand.

  • 1/4 teaspoon chipotle chile powder (you can substitute regular chili powder)
  •  
    Preparation

    1. PLACE pineapple in food processor. Cover and process until puréed.

    2. COMBINE puréed pineapple, pineapple juice, sweetened condensed milk, lime juice and chipotle powder in large bowl. Mix well.

    3. SPOON into 8 plastic ice pop molds (4 ounces) or 10 wax-coated paper cups (3-ounces). If using paper cups, insert wooden craft stick (or a plastic spoon) into the center of each cup. Check after an hour and adjust the stick as needed.

    4. FREEZE until firm, about 4 hours.

    Find more recipes in our Gourmet Ice Cream Section.

      

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    JULY 4th FOOD: Red, White & Blue Cocktails

     

    Want a celebratory drink for July 4th?

    How about a red, white and blue layered shooter?

    A drink with several layers of different colored liqueurs is called a pousse café (pronounced POOSE-caff-fay). A classic pousse café is a liqueur-based drink served with after-dinner coffee. In French, the name translates to “pushes coffee,” or coffee chaser. The term first appeared in France in 1880.

    Because different liqueurs have different densities, they can be made to sit atop each other in discrete layers, when poured in order of densest to lightest. The result is a fun drink that delights the eye, rather than a strategic layering of flavors.

    Three flavors can be combined in a shot glass, or more flavors in a tall cordial glass or a whiskey glass. We’ve had one with seven different layers—although that’s not necessarily a good thing. It may look stunning, but combining seven flavors in a pleasing manner is a tough job.

    The minute you tip the glass to drink, you’ll be getting tastes of all or several liqueurs—which is why it’s a good idea to cap them at three. Some bartenders provide a straw to sip the pousse café one layer at a time.

    The original recipe is believed to have been red, yellow and green layers: grenadine, yellow chartreuse and green chartreuse.

    But you can make a red, white and blue July 4th pousse café. Just call it a shooter: an all-American drink for Independence Day.

       

       

    American Flag Cocktail

  • Jubilee Sangrita
  • Red, White & Blue Cocktails With Fruit Purée & Vanilla Liqueur
  • Rosy Vodka Cocktails
  • Star Shaped Ice Cubes
  • Watermelon Martini
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    TIP OF THE DAY: Leftover Pancakes

    When we make pancakes, we make twice as much as we need.

    Who wants leftover pancakes? We do!

    We reheat them by toasting them in the toaster oven. The outsides get nice and crispy. In our book, they’re even better than the original batch.

    July 4th Recipes

  • Red, White & Blue Pancakes. Make red, white and blue pancakes for July 4th brunch: Top your pancakes with sour cream, crème fraîche, plain yogurt or mascarpone, plus blueberries and raspberries or strawberries.
  • Star Shaped Pancakes. You can make very large pancakes and cut them into star shapes with a cookie cutter. Keep the scraps and reheat them later to make a “pancake trifle” with syrup or whipped cream and fruit.
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    TIP: If you’re going to make pancakes, get a delicious whole wheat pancake mix. The pancakes will count toward your daily recommended 48 grams of whole grain.

     

    Add blueberries for a red, white and blue
    July 4th treat. Photo by Simone van den Berg
    | IST.

     

  • See our review of the best pancake mixes in whole wheat and whole grain.
  • See the different types of pancakes in our Pancake Glossary: aebleskivers, arepas, blini and more.

      

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    JULY 4TH FOOD: Star Crackers

    Canapés with star quality. Photo by Katharine Pollak | THE NIBBLE.

     

    For July 4th celebrations, these star crackers add surprise and delight.

    Turn them into red, white and blue canapés with raspberry jam, brie and a blueberry garnish anchored with a dab of blueberry jam.

    Or, present the crackers in a basket with different spreads and dips, and let guests create their own snacks.

    For a sweet treat, mix 3 tablespoons black raspberry liqueur into 8 ounces mascarpone cheese (don’t over-mix—the mascarpone becomes too soft). Spread or pipe the mascarpone onto the star crackers; top with two raspberries, a blueberry and a small mint leaf.

    The crackers are made by one of our favorite companies, Valley Lahvosh Baking Co.

     

    Lahvosh, also spelled lavash and lahvash, is an Armenian flatbread made with wheat flour, water and salt. When fresh, lahvosh is soft and thin like a tortilla, and is used as a sandwich wrap for kebabs and other foods.

    The fresh lahvosh hardens into a crunchy cracker consistency, which is how it is most often found in the U.S.—typically sold in boxes of long strips topped with toasted sesame seeds, poppy seeds, garlic or other seasonings. It’s a very popular part of the bread basket in some restaurants.

    Among other favorites in the Valley Lahvosh line are heart-shaped crackers (for engagement parties, Valentine’s Day, etc.) and Lucky Lahvosh, an assortment of crackers shaped like clubs, diamonds, hearts and spades.

  • Get the Star Crackers on Amazon.com
  • See the rest of the product line at ValleyLahvosh.com.
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    TIP OF THE DAY: Summer Food Safety

    Whether you’re taking a vacation, going picnicking or simply bringing lunch to work, the summer heat causes bacteria to multiply in your food—to potentially dangerous levels.

    Each year, roughly 1 out of 6 Americans (48 million people) becomes ill, 128,000 are hospitalized and 3,000 actually die from foodborne diseases.

    These safety tips from the American Dietetic Association/ConAgra Foods Home Food Safety Program may make the difference between a refreshing meal or snack and food poisoning.

  • Always wash your hands with soap and water during food preparation, especially between tasks (for example, bacteria from raw chicken can contaminate the salad). If you can’t get to a sink to wash your hands with soap and water, pack moist towelettes or a hand sanitizer to clean your hands.
  • Don’t let food sit out unrefrigerated for more than two hours; in hot weather (above 90°F), the time is reduced to one hour.
  •  

    Add food and ice packs to this collapsible
    picnic basket by Picnic At Ascot.

     

  • Pack food with ice or a frozen ice pack in an insulated lunch bag or cooler. Drop in a refrigerator thermometer to ensure the temperature remains below 40°F.
  • In hot weather, transport food in a cooler, packed with ice or ice packs. Keep the cooler in the back seat of an air-conditioned car instead of in the hot trunk.
  • If you don’t have access to a cooler, try packing frozen juice boxes or bottles of water, for a hydrating refresher that will also help keep the foods around it cool.
  • If you’re cooking meat to take on the road—hamburgers, hot dogs or chicken breasts, for example—remember to cook them to proper temperatures. Hamburgers should cook to at least 160°F, hot dogs reheated to 160°F and chicken to 165°F.
  • For a road trip, consider packing easy-to-transport, shelf-stable* foods: single-serve boxes of cereal, tetra-packs of milk and juice, trail mix, popcorn, applesauce, cans of tuna, peanut butter sandwiches, fresh fruit, carrots or celery.
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    Don’t forget that carry-out and fast foods are also susceptible to food poisoning.

    *Shelf stable foods are those that require no refrigeration, except for storing the remainder of the container after the package is opened.

    Learn more at HomeFoodSafety.org.

      

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