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Peach Frosé Ice Pops Recipe For National Peach Ice Cream Day

July 17, 2023 at 7:49 am · Filed under Cocktails & Spirits, Food Holidays, Ice Cream-Sorbet-Yogurt, Recipes

Peach Frose Ice Pop
[1] Strictly for grown-ups: Peach Frosé Ice Pops (photos #1 and #2 © Discover California Wines).

Peach Frose Ice Pop Cocktail
[2] Enjoy the pop straight or make a winetail (wine cocktail) by melting it into a glass of sparkling wine.

Bowl Of Fresh Peaches
[3] A summer bounty of fresh pieces (photo © Lum3M | Pexels).

Bowl Of Sliced Peaches
[4] While you’re slicing peaches for this recipe, slice a few more for fruit salad or an ice cream topping (photo © California Olive Ranch).

Bowl Of Fresh Basil
[5] Two leaves of fresh basil make an aromatic garnish for the cocktail (photo CO Public Domain).

  

Peachy keen: July 17th is National Peach Ice Cream Day. It’s one of our favorite flavors, unfortunately, available only in summer months during peach season.

But we’ve got recipes that can be made with fresh or year-round with frozen peaches:

  • Classic Peach Ice Cream
  • David Venable’s Peach Ice Cream With Sweetened Condensed Milk
  • Peach Ice Cream With Honey

    •  
    Today, we have a “relative of peach ice cream”: Peach Frosé Ice Pops.

    Frosé ice pops are great by themselves or as a fun addition to a glass of sparkling wine from California. As the ice pops melt, the flavors mix and mingle with the sparkling wine, creating a delightful cocktail experience.
     
     
    > The history of Frosé.

    > The history of ice cream.

    > The different types of ice cream and frozen desserts.

    > THe history of peaches.
     
     
    RECIPE: PEACH FROSÉ ICE POP & COCKTAIL

    These Peach Frosé Ice Pops use peaches (you can substitute canned cling peaches), peach nectar, and rosé wine, frozen in ice pop molds.

  • You’ll need 10 (2.5-ounce) freezer ice-pop molds and sticks, plus a blender.
  • Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
  • If you can’t get fresh peaches, you can use frozen peach slices or 1 (24-ounce, 796 ml) jar of sliced cling peaches, drained, and divided.

    Thanks to Discover California Wines for the recipe. Check out all of their delicious recipes.
     
    Prep time is 15 minutes plus 8 hours of freezing (or overnight).
     
    Ingredients For 10 Ice Pops

  • 2 heaping cups (336 g) peeled and sliced ripe peaches, divided
  • 1-2/3 cups (425 ml) California dry rosé
  • 1/2 cup (150 ml) freshly squeezed orange juice
  • Optional: 2 tablespoons (30 g) granulated sugar

    •  
    For A Cocktail

  • Sparkling wine (we like sparkling rosé)
  • Garnish: slices of fresh peach or orange wheel
  • Garnish: 1-2 fresh basil leaves per cocktail

    •  
    Preparation

    1. PURÉE half of the sliced peaches, rosé, orange juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard any solids.

    2. DIVIDE the peach mixture among ice pop molds, leaving about 1″ space at the top. Freeze until slightly slushy, about 1 hour. Meanwhile…

    3. DICE the remaining peach slices into very small pieces. Stir the semi-frozen mixture with an ice pop stick or chopstick, then divide the remaining diced fresh peaches among the molds, stirring to incorporate well with the ice pop stick.

    4. COVER the molds, insert the sticks, and freeze until the ice pops are solid, at least 8 hours.

    To serve as a cocktail:

    1. PLACE the ice pop upside down into a wine glass. Pour 4 ounces (118 ml) of sparkling wine into the glass.

    2. GARNISH with fresh peach slices and/or an orange wheel.

    3. PLACE 1-2 basil leaves in the palm of your hand and slap your hands together to release the aroma of the basil. Drop the leaves into the glass and serve immediately.
     
     
    MORE FROSÉ COCKTAIL RECIPES (WINETAILS)

    A winetail is a wine cocktail, using wine instead of spirits. Of course, if you also want to add a splash of spirits to your winetail, we won’t tell.

  • Blueberry Frosé Cocktail
  • Classic Frosé Cocktail
  • Drinkable Frosé Sundae
  • Frosé Granita
  • Raspberry Frosé Cocktail
    		•
     

     
     

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    Cherry Chocolate Chip Ice Cream Recipe For National Cherry Day

    July 16, 2023 at 2:42 pm · Filed under Food Holidays, Ice Cream-Sorbet-Yogurt, Recipes, The Nibble

    July 16th is both National Ice Cream Day and National Cherry Day. Combine the two and you get this delicious Cherry Chocolate Chip Ice Cream recipe.

    (July is National Ice Cream Month. National Chocolate Chip Day is May 15th.)

    Thanks to Gelson’s for the recipe. See more delicious Gelson’s recipes here.

    > The history of ice cream.

    > The different types of ice cream: a glossary.
     
     
    RECIPE: CHERRY CHOCOLATE CHIP ICE CREAM

    You can make this recipe up to three days in advance. You can create a depth of flavor in this sauce with the addition of bourbon (or substitute rum or cherry liqueur).
     
    Ingredients For The Cherry Sauce

  • 2 cups pitted, halved black cherries
  • ½ cup sugar
  • ¼ cup bourbon or water
  • 1 tablespoon lemon juice
  • Pinch salt

    •  
    Ingredients For The Ice Cream

  • 2 cups heavy cream
  • ¾ cup whole milk
  • ¾ teaspoon vanilla extract
  • 5 large egg yolks
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 ounces bittersweet chocolate, chopped
  • 1 teaspoon coconut oil (substitute olive oil)
     
    Preparation

    1. MAKE the cherry sauce: In a medium saucepan, combine all of the ingredients over medium heat and bring to a simmer for 20 minutes. Mash the cherries with a potato masher and simmer for another 10 minutes.

    2. ALLOW the sauce to cool for 10 minutes; then transfer it to a blender and purée. Transfer the sauce to an airtight container and refrigerate for 2 hours, or up to 3 days.

    3. MAKE the ice cream custard base: In a medium saucepan, combine the heavy cream, whole milk, and vanilla over medium heat. Bring the mixture to a simmer, whisking intermittently.

    Note: This can take up to 20 minutes. Try not to rush this process, or you’ll overheat the cream. While the cream is heating…

    4. COMBINE the egg yolks, sugar, and salt in a medium bowl and whisk vigorously until they have about doubled in size or become a little frothy and pale.

    5. REMOVE the simmering cream from the heat and allow it to cool for about 10 minutes. Pour the cream into the egg yolks in a slow, steady stream, whisking continuously, until they’re fully incorporated.

    6. TRANSFER the custard mixture back to the saucepan and warm it over medium-low heat, stirring gently, until the mixture thickens slightly and coats the back of a spoon.

    7. TRANSFER the custard to a clean bowl to cool. Once it has cooled to room temperature, cover the bowl with plastic wrap and put it in the refrigerator to cool for 1 hour, or up to 3 days.

    8. MAKE the ice cream: Combine the chopped chocolate and coconut oil in a double boiler over simmering water. Stir intermittently until the chocolate is melted. Set aside to cool.

    9. POUR the cold custard mixture into an ice cream machine and churn until it begins to thicken, 10 to 12 minutes.

    10. DRIZZLE in the melted chocolate and churn for an additional 2 minutes, or until the chocolate hardens. Drizzle in the cherry sauce and churn just until the sauce is swirled through the ice cream, but not fully combined.

    11. SERVE directly from the ice cream machine for soft serve, or put it in the freezer to firm up for about 6 hours.

    		•  

    A Bowl Of Cherry Chocolate Chip Ice Cream
    [1] There is nothing better than homemade Cherry Chocolate Chip Ice Cream (photo © Gelson’s).

    Bowl Of Bing Cherries
    [2] This is the month to gather ye cherries while ye may (photo © Gaelle Marcel | Unsplash).

    Chopped Dark Chocolate Bar
    [3] Instead of chocolate chips or chunks, you can chop up a bar of fine dark chocolate (photo © Tetiana Bykovets | Unsplash).

    Heavy Cream Cartons
    [4] Heavy (whipping) cream does the trick. Do you know the different types of cream (photo © Wisconsin Dairy)?
     

     
     

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    Lobster Mac & Cheese Recipe For National Macaroni & Cheese Day

    July 14, 2023 at 8:27 am · Filed under Fish-Seafood-Caviar, Food Holidays, Pasta-Pizza, Recipes, The Nibble

    A Dish Of Lobster Mac & Cheese
    [1] The recipe for this luxurious Mac & Cheese recipe is below photo © Cambria Style).

    A Pan Of Lobster Mac & Cheese
    [2] Don’t want to cook? Buy a good frozen mac & cheese (photo © Blake’s All Natural Foods).

    A Can Of Phillips Lobster Claws
    [3] When we can’t get shelled lobster meat from our fishmonger, we use Phillips, a high-quality canned product used by some restaurants. See more about it below (photo: The Nibble).

    Lobster Mac & Cheese Recipe
    [4] A full-bodied white wine like Chardonnay pairs well with mac & cheese. See all of the wine pairings below (photo © Tillamook Dairy Co-Op).


    [5] Buy ramekins or small gratin dishes for individual presentations of mac & cheese (photo © DeLallo).

    		  

    Updated July 2026

    July 7th is National Macaroni Day and July 14th is National Macaroni & Cheese Day. We don’t have to be reminded twice!

    We love mac & cheese, and have published 19 recipes, including two for luxurious Lobster Mac & Cheese:

  • Lobster Mac & Cheese With Gnocchi (#1)
  • Lobster Mac & Cheese With Elbows & Havarti (#2)

    •  
    So why publish a third Lobster Mac & Cheese recipe?

    Because we love it! And each recipe varies: by the cheeses, seasonings, and macaroni shapes used.

    Below:

    > Recipe: Lobster Mac & Cheese.

    > Have a mac & cheese party.

    > Mac & cheese wine pairings.

    > Using canned lobster meat.

    Elsewhere on The Nibble:

    > More creative mac & cheese recipes.

    > The history of macaroni and cheese.

    > Yankee Doodle and macaroni.

    > The different types of pasta: a photo glossary.

    > The history of pasta.

    > The difference between pasta and noodles.

    > The year’s 20+ pasta holidays.

    > The year’s 60+ fish and seafood holidays.
     
     
    RECIPE: LOBSTER MAC & CHEESE (#3)

    This recipe is from Cambria Style, a luxury lifestyle magazine from Cambria, the nation’s leading producer of elegant, American-made quartz surfaces.

    It differs from most mac & cheese recipes with the addition of fresh herbs. The Dijon mustard is also a flavorful touch.

    Serve this mac with a crisp Chardonnay or the numerous options below.

    If you’re on a budget, you can use shrimp instead of the lobster (we use the frozen red shrimp from Trader Joe’s).

    Or, for a creative “surf and turf,” add crispy chopped bacon on top.

    > Here are more modern surf and turf recipes.
     
    Ingredients

  • 3 tablespoons unsalted butter
  • 2 small or 1 medium shallot, minced
  • 3 tablespoons flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 cups white Cheddar
  • 1 cup Gruyère
  • 2 cups sharp Cheddar
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon freshly ground nutmeg
  • 1 pound pasta, such as cavatappi or ziti, cooked according to package instructions
  • 1½ pounds lobster meat, cooked
  • 1 cup bread crumbs, homemade or store-bought, tossed in 2 Tbsp. melted butter
  • Fresh chives, snipped
  • Fresh Italian (flat) parsley leaves, shredded
  • Fresh dill, snipped

    •  
    Preparation

    1. PREHEAT the oven to 375°F. In a Dutch oven or a large pot, melt the butter, add shallots, and cook until translucent, 1–2 minutes. Add the flour and whisk until the shallots are coated, 1 minute.

    2. ADD the milk, whisking constantly, and bring it to a slight boil. Whisk until thickened and smooth. Add the heavy cream and Dijon mustard.

    3. TURN OFF the heat and add the cheeses, salt and pepper, and nutmeg; stir until melted. Add the cooked pasta and lobster.

    4. PLACE the mixture in one large or multiple individual oven-safe gratins. Top with buttered bread crumbs.

    5. BAKE for 30 minutes. Turn the oven to broil, and cook until the mac and cheese is bubbling and the topping is nicely browned, 4 minutes.

    6. TOP with freshly chopped chives, Italian parsley, and dill.
     
    Variation: Mix in some smoked Gouda for some of the Cheddar. It will add extra depth of flavor.

     
    IS IT TIME FOR A MAC & CHEESE PARTY?

    Yes! You can make it a potluck with four or five different recipes.

    Make one yourself and delegate the rest.

    Add a big salad with vinaigrette and different white wines to pair (see wine pairings below).

    After all that rich mac and cheese, serve a light dessert: fruit salad or sorbet. Or fruit salad topped with a scoop of sorbet, with a side of biscotti.
     

     
    Lobster Mac & Cheese With Wine
    [6] Wine pairing follow, for both lobster & and cheese and other macs & cheese (photo: The Nibble).
     
     
    MAC & CHEESE WINE PAIRINGS

    For Lobster Mac & Cheese

    For a rich lobster macaroni and cheese—creamy, buttery, and elegant—you want a wine with enough acidity to cut through the richness while complementing the sweetness of the lobster. These recommendations also apply to other shellfish (crab, scallops, shrimp).

  • Chablis. With a lighter cheese sauce that emphasizes Gruyère or white Cheddar rather than heavy cream, the crisp acidity and mineral character of Chablis will highlight the lobster.
  • Chardonnay. Choose a cool-climate, lightly oaked wine from Russian River Valley, Sonoma Coast, or Willamette Valley. Avoid heavily buttery styles, since the dish already has plenty of richness.
  • Champagne. A Brut or Extra Brut Champagne is an excellent choice for a special occasion. The bubbles cleanse the palate while the brioche notes echo the baked, cheesy flavors. For bubbles without the price tag, here are other fine sparkling wines.
  • Dry Chenin Blanc. Savennières and Vouvray offer vibrant acidity with honeyed and apple notes that complement lobster without overwhelming it.
  • Viognier. Viognier is a good option if the dish includes herbs like tarragon or thyme. Plus, the floral aromas and stone fruit notes work well with shellfish.
  • White Burgundy. The Chardonnays of Burgundy, France are among the world’s most coveted white wines, and a classic pairing with lobster. Look for a village-level Meursault, Puligny-Montrachet, or Saint-Aubin. The subtle oak, minerality, and bright acidity pair beautifully with lobster and creamy cheese sauces.

    •  
    Red Wine

  • Pinot Noir. Choose a lighter-bodied style with bright acidity and minimal oak from Burgundy, Oregon, or Sonoma Coast). It won’t overpower the lobster and works surprisingly well with Gruyère and aged Cheddar.

    •  
    Wines To Avoid

  • Cabernet Sauvignon, Syrah, or Malbec. They’ll overwhelm the delicate lobster.
  • Highly oaked, buttery Chardonnay. It will make the pairing feel overly rich.
  • Sweet wines. Avoid them unless the recipe has significant spice, e.g. nutmeg. See the *footnote for pairings with spices.

    •  
    WINE PAIRINGS FOR OTHER MAC & CHEESE RECIPES

  • Champagne or other traditional-method sparkling wine is one of the classic pairings. The bubbles and acidity cut through the richness while adding a festive touch.
  • Chardonnay (unoaked or lightly oaked) is a versatile choice for creamy mac and cheese, especially if it’s made with Cheddar, Gruyère, or Gouda.
  • Chenin Blanc’s crisp acidity and notes of orchard fruits complement creamy sauces.
  • Dry Riesling is excellent if the toppings include spicy sausage, jalapeños, or caramelized onions. The acidity refreshes the palate without adding sweetness.
  • Sauvignon Blanc is best for mac and cheese with fresh herbs, vegetables, or a lighter cheese sauce.

    •  
    Red Wine

  • Barbera: High acidity makes it especially good with baked mac and cheese that has a browned crust or tomato-based additions.
  • Gamay (Beaujolais): Fruity, fresh, and low in tannins, making it a great match for cheese without overpowering it.
  • Pinot Noir: The top red choice. Its bright acidity and light tannins pair well with most baked mac and cheese recipes.

    •  
    Topping-Specific Suggestions

  • Bacon or pancetta: Pinot Noir, Barbera, or sparkling wine.
  • BBQ brisket or pulled pork: Zinfandel or Barbera.
  • Buffalo chicken: Dry Riesling or Sauvignon Blanc.
  • Caramelized onions: Chenin Blanc or Pinot Noir.
  • Chicken, poached or roasted: Chardonnay or Viognier.
  • Jalapeños or hatch chiles: Dry Riesling or sparkling wine.
  • Roasted vegetables: Sauvignon Blanc or Pinot Noir.
  • Truffle: White Burgundy, Chardonnay, or an aged Champagne.
  • Wild mushrooms: Pinot Noir or Chardonnay.

    •  
    Lobster Mac & Cheese
    [7] Some restaurants serve portions in cast-iron pans, sizzling from the oven (photo © Barilla).
     
    USING CANNED LOBSTER MEAT

    Canned lobster claws are convenient, but because they are preserved in brine, they can sometimes have a muted flavor compared to fresh meat. Here are a few ways to enhance their flavor, but first, three tips:

  • Watch the salt. Lobster is canned in brine, which includes salt. Taste the lobster before adding salt to the cheese sauce. You will likely want to under-salt the sauce slightly to account for the saltiness in the canned meat.
  • Make “essence of lobster.” If there is any liquid in the can, and it smells clean and sweet, simmer it down by half. Whisk a tablespoon into the cheese sauce to infuse the whole dish with a deeper seafood essence.
  • Luxury presentation. Save a few whole claws to place right atop of the finished dish before serving, as in the photo above. It creates instant visual excitement.

    •  
    Now, how to treat canned lobster.

    Sauté In Butter

    A quick sauté in butter is the most effective technique. The fat carries flavor much better than the brine the lobster was packed in. Gently sauté the lobster with a generous amount of unsalted butter over low heat. Add a smashed clove of garlic or a sprig of fresh thyme to the butter while it’s melting for an extra layer of aroma.

    Citrus and Herbs

    These brighten the flavor of the meat, and as a bonus the lemon helps cut through the richness of the cheese sauce. Simply squeeze a few drops of fresh lemon juice over the lobster immediately after draining it. Add finely chopped fresh chives or tarragon, which are traditional lobster seasonings. They’ll provide a lift to this classically heavy dish.

    Deglaze With Dry White Wine

    If you’re making the cheese sauce starting with a roux, deglaze the pan with a splash of dry white wine before adding the milk or cream. The acidity in the wine highlights the sweetness of the lobster meat.

    ________________
     
    *Sweet or off-dry wines can work very well with mac and cheese when the seasonings introduce heat or aromatic spices. The sweetness helps balance spice and creates a harmonious pairing. Examples:
    >Cayenne pepper: A classic pairing with off-dry Riesling or Gewürztraminer, as the wine softens the heat.
    >Chipotle powder: Smoky heat pairs well with off-dry Riesling or a demi-sec sparkling wine.
    >Cinnamon: In small amounts, particularly in fall-inspired mac and cheese with squash or sweet potatoes, it can pair with sweeter wines.
    >Curry powder: Especially blends with turmeric, coriander, and cumin. An off-dry Gewürztraminer is a natural match.
    >Five-spice powder: The sweet spice profile can work with Gewürztraminer or a lightly sweet Riesling.
    >Garam masala: Warm baking spices pair beautifully with aromatic wines that have a touch of sweetness.
    >Ginger: Fresh or ground ginger adds brightness and spice that complements wines with stone fruit or citrus notes.
    >Jalapeño or serrano chile peppers: The combination of spice and creamy cheese is excellent with slightly sweet whites.>
    >Nutmeg: A traditional ingredient in béchamel sauces. While it doesn’t require a sweet wine, it pairs nicely with wines that have subtle sweetness and spice.
    >Smoked paprika: Adds warmth and smokiness that complements fruit-forward wines.
     
     

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