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Archive for July 6, 2014

PRODUCT: Yasso Yogurt Pops

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Sea Salt Caramel, an inspired flavor. Photo
courtesy Yasso.

 

Yasso’s new yogurt pop flavors are more exciting than the original crop, and we’ve been enjoying every one:

  • Chocolate Fudge
  • Dark Chocolate Raspberry (raspberry dipped in dark chocolate)
  • Mint Chocolate Chip
  • Peanut Butter Cup (a PB pop dipped in dark chocolate)
  • Sea Salt Caramel
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    The Peanut Butter Cup and Sea Salt Caramel yogurt pops are standouts, given the rarity of such flavors in frozen treats. They are beautifully executed.

    Nor could we tear ourselves away from the Dark Chocolate Raspberry and Mint Chocolate Chip. Amazingly, the product developers at Yasso managed to pick our favorite flavors!

     

    The original flavors—Blueberry, Coconut, Mango, Strawberry, Vanilla Bean—weighed in at 70 or 80 calories. With the new flavors the count has been upped a bit, but so has the flavor. You can’t find a better 100-calorie treat or everyday snack (add an extra 10 calories for the chocolate-dipped and 30 calories for the peanut butter).

    Made of Greek yogurt and other natural ingredients, the pops are available at retailers nationwide. The line is certified kosher by OU.

    Learn more at Yasso.com.
     
      

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    RECIPE: Tequila Watermelon Ice Pops

    We’ve got watermelon left over from July 4th, so today we’re juicing it and transforming it into ice pops—with tequila, thanks to this recipe from LoveAndOliveOil.com.

    Here’s the whole story. Check out the site’s many beautiful recipes.

    RECIPE: TEQUILA WATERMELON ICE POPS

    Ingredients For 6 Pops

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 1 cup watermelon juice (from about 1/2 a small watermelon)
  • 1 lime, zested and juiced
  • 2 tablespoons tequila
  • Ice pop molds
  •  
    For a red, white and blue theme, toss in some blueberries.

     

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    Frosty, beautiful and spiked with tequila. Photo courtesy Love And Olive Oil.

     

    Preparation

    1. COMBINE water and sugar in a microwave safe container or glass measuring cup. Heat on high for 30 seconds to 1 minute and stir until sugar is dissolved and mixture is clear. Set aside to cool.

    2. MAKE the watermelon juice: Roughly chop the watermelon. You’ll need about 3 cups of chopped melon to produce about a cup of juice. Run the melon through a food mill if you have one, or crush and then strain through a fine mesh sieve.

    3. COMBINE watermelon juice, sugar syrup, lime juice and zest, and tequila in a small bowl or pitcher. Pour into ice pop molds. Insert sticks and freeze until solid.
     
    MORE GOURMET ICE POP RECIPES

    Beyond the simple treats of childhood, ice pops have been elevated to gourmet treats. Consider adding some of these recipe books to your repertoire:

  • Ice Pops: Recipes for Fresh and Flavorful Frozen Treats: Recipes include chocolate ice pops swirled with vanilla or layered with raspberries, custard-based cheesecake and caramel pops and green tea with pomegranate.
  • Irresistible Ice Pops: Learn to stripe, swirl, and layer flavors within pops to create new flavor combinations.
  • Perfect Pops: The 50 Best Classic & Cool Treats: Beyond fruit and juice, creative, of-the-moment flavors.
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    TIP OF THE DAY: Easy Shortcake, With Any Fruit You Like

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    Easy peach shortcake: Slice the fruit, top a biscuit half with it and add whipped cream. Photo courtesy Kraft.

     

    Sweet summer berries and stone fruits beg to be turned into shortcake. It requires only three ingredients: the fruit of choice, whipped cream and the biscuit or cake base.

    The original shortcake concept, from the U.K., uses a slightly sweetened baking soda or baking powder biscuit or scone: a crumbly bread that has been leavened with baking powder or baking soda.

    Split in half, the base is piled with fruit and whipped cream, then topped with the other half, often with more fruit and whipped cream on top.

    Just to confirm: The classic shortcake isn’t cake, in the American sense.

    It’s a dry biscuit in the American sense: a crumbly bread that has been leavened with baking powder or baking soda.

    As time marched forward, the classic remained but new recipes evolved. The history of shortcake continues below.

     
    RECIPE: CLASSIC STRAWBERRY (OR ANY FRUIT) SHORTCAKE

    If you don’t have to bake the biscuits, this is a pretty easy recipe to assemble. There’s a shortcake biscuit recipe below, but other choices include:
     
    For The Biscuits (Choose One)

  • Angel food cake
  • Brioche, lightly toasted (orange brioche is even better)
  • Buttermilk refrigerator biscuits (sprinkle with sugar before baking)
  • Muffin or un-iced cupcake
  • Pound cake
  • Sponge cake (some stores carry individual sponge cakes, four-inch circles with a well for the fruit)
  • Sweet rolls, lightly toasted with a sprinkle of sugar (look for King’s Hawaiian)
  • Yellow cake
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    For The Whipped Cream

  • Crème fraîche (buy it or make it with this recipe)
  • Flavored whipped cream—lavender or spice, for example (recipes)
  • Ice cream/frozen yogurt
  • Mascarpone (you can make your own with this recipe)
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    We intentionally omitted Cool Whip imitation whipped cream. Many people love it, but we can’t get past the ingredients, which include hydrogenated vegetable oil and high fructose corn syrup.

     

    SHORTCAKE BISCUITS

    Shortcake biscuits add a bit of sugar to a conventional biscuit recipe.

    Ingredients

  • 3 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup milk
  • 3/4 cup shortening
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    Preparation

    1. PREHEAT the oven to 450°F. Grease a cookie sheet.

    2. SIFT the dry ingredients together. Beat 2 eggs with milk and set aside.

    3. MIX 3/4 cup shortening with the dry ingredients. Add the milk and eggs and knead on a board for a few minutes.

     

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    Think outside the biscuit: Make mango shortcake. Here, mango ice cream replaces the traditional whipped cream. Photo courtesy The Mango Board.

     

    4. ROLL the dough out 3/4 inch thick. Cut with a round cookie cutter and bake 10 to 15 minutes on greased cookie sheet. Cool on a rack.

    5. ASSEMBLE: Cut biscuits in half. Spoon some of the fruit and any juice onto each shortcake bottom. Top with whipped cream and add the shortcake top (you can serve the shortcake open face if you prefer). Spoon more fruit over the top and serve.
     
     
    SHORTCAKE HISTORY

    The first known strawberry shortcake recipe appeared in an English cookbook around 1588. The original concept used a slightly sweetened baking soda or baking powder biscuit or scone [source].

    The next recipe of note was published in 1847 by food writer Eliza Leslie in The Lady’s Receipt-Book.

    By 1850, strawberry shortcake was a well-known biscuit-and-fruit dessert, served hot with butter and sweetened cream. It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.

    In the U.S., strawberry shortcake parties were held as celebrations of the summer fruit harvest. The earliest American recipes called used pie crust rounds or broken-up pieces of baked pie crust. According to Wikipedia, that recipe that can still be found in the South.

    Then the concept of using a biscuit traveled across the pond. Split in half, the base is piled with fruit and whipped cream, then topped with the other half, often with more fruit and whipped cream on top.

    Though today’s American shortcakes are usually of the biscuit or sponge cake variety—in either individual sponge cups, a sponge layer cake or tube cake, that’s not the end of it.

    As the concept has evolved, biscuit and sponge have been replaced by everything from angel food cake, pound cake and yellow cake to brioche and corn muffins. Contemporary cooks also stretch the concept by switching out the whipped cream for ice cream, mascarpone and mousse—even richer toppings.

    In the late 20th century, June 14th was named National Strawberry Shortcake Day. Have whatever style of shortcake you like.
     
    MORE SHORTCAKE RECIPES

  • Cupcake Strawberry Shortcake Recipe
  • Red, White & Blue Shortcake Recipe
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