Spilling Secrets:: King of Pops Popsicles

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Hi everyone! It’s Nicole, Annette’s web manager and friend. While Annette is busy in Italy, I’m enjoying the dog days of summer in Atlanta and turning to Annette’s entertaining secrets for summer parties.

As you all know, Annette is the entertaining editor for Atlanta Magazine’s HOME. I always look forward to her stories in the magazine because they’re always filled with the best party ideas with the most fun people. This latest edition included the cool dudes behind King of Pops.

Throughout the colorful pages, the popsicle kings spill their secrets on their beloved treats including sharing a few recipes. Over the next few posts, we’ll be sharing those recipes here!

Up first? Farm Ginger Lemonade and Blackberry Honey Pops. YUM!

Farm Ginger Lemonade and Blackberry Honey Pops
serves 10

For the Farm Ginger Lemonade, you will need: 
– 2 3⁄4 cups water
– 5 1⁄2 tablespoons lemon juice
– 2 tablespoons ginger juice
– 2/3 cup, plus 2 teaspoons organic cane sugar
– Sea salt to taste

For the blackberry honey, you will need: 
– 1 cup water
– 1 pound (or a bit more) blackberries
– 1⁄4 cup honey
– 2 tablespoons lemon juice
– 1/8 teaspoon sea salt

To prepare:
Combine ingredients for Farm Ginger Lemonade pops and Blackberry Honey pops in separate pitchers; transfer each to ice pop molds. Freeze overnight. Enjoy two flavors from the King of Pops!

Image: King of Pops

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Easy Summer Cocktail: The Campari Spritz

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As you all know, I am a girl that loves a cocktail, especially a Campari Spritz. It’s the easiest cocktail recipe and is perfect for summer happy hours.

Blood orange soda gave this cocktail the perfect balance. You can pick yours up from local markets including Trader Joe’s. While I love the bitterness of Campari, most people don’t love it as much as I do. Add a little sweetness with the soda and boom! The perfect combination is born.

Annette’s Campari Spritz

You will need:
– 2 oz. Campari
– 1 oz  San Pellegrino Blood Orange Soda 
– 1 oz. Prosecco
– Garnish with an orange wedge

To prepare:
In a stemmed glass, add ice cubes. Next, add Campari, then orange soda, and top with Prosecco.

Serve with an orange wedge.

Cin cin!

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Summer Recipe:: Cantaloupe Campari Pops

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

 

Hi everyone! It’s Nicole, Annette’s blog manager and friend, and I am here today with a very important treat for the heat: cantaloupe Campari pops. Like Annette, I live in Atlanta, and it has been unbelievably hot already with several weeks of temperatures well into the 90s starting back in May. YIKES! Needless to say, I’ve been on the hunt for creative ways to stay cool, and I, of course, turned to Annette’s blog for some refreshing ideas. 

Enter cantaloupe Campari pops. For one, this popsicle looks as cool as it does delicious. For another, it’s made with Campari making it an adult-only delight.  Of course, you can easily leave-out the Campari and make a second batch for the kids, too.

Summer is prime melon season which means you can make these from now until fall. Cool off from the heat with these summer treats.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small saucepan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the Campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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Last Minute Summer Side:: Fresh English Pea Salad

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If you’re headed to a last minute cookout today, I’ve got a perfect side for you: fresh English pea salad. This recipe was a hit for one of our recent stories in Atlanta Magazine’s HOME, and since then, I’ve seen variations at different restaurants.

In fact, Atlanta icon, Taqueria del Sol makes an incredible version with jalapenos. The flavor profiles will remind you a lot of Southern staples like deviled eggs and potato salad, but the snap of the peas is exactly the cool crunch you need for a great summer side.

Fresh English Pea Salad
serves 8–10

For the salad, you will need:
– 2 ½ cups fresh English peas, shelled and blanched (or frozen peas defrosted if in a pinch!)
– 1 cup celery with leaves, diced fine
– ½ cup parsley, chopped
– 6–8 medium radishes, sliced very thin
– 4 large eggs, hard-boiled, peeled, and still warm
– 1½ cups Irish cheddar cheese, grated
– ½ cup baby arugula

For the dressing, you will need:
– ½ cup Dukes mayonnaise
– 1 ½ tablespoons Dijon mustard
– 2 tablespoons white balsamic vinegar
– Juice of one lemon
– Salt and cracked pepper to taste
– 2 tablespoons very fine olive oil

To prepare:
Combine salad ingredients in a large bowl. Mix the dressing ingredients until well blended, and toss. Just before serving, garnish with a ring of baby arugula.

PHOTOGRAPH BY RAFTERMEN

Styling by me

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Chef Philip’s Arugula Ice Cream

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As you know we are about to start our La Fortezza Workshop season. We have the most wonderful Chef, Chef Philip Meeker. You may have seen him on previous blog posts from last fall’s La Fortezza Workshops. He’s a cool guy that speaks Italian and drives a stick shift, but mainly he is super creative with local ingredients. So we all love him.

Today I am sharing one of his recipes. When he told me about it, I just had to share. With the last of the arugula popping up in our garden, it’s perfection for this time of year. Stay tuned for more of his recipes coming up as we cook for and with our workshop attendees. Buon Appetito!

Arugula Ice Cream or in Italian, Gelato di Rucola

Chef Philip says, “This time of year there’s a lot of fresh arugula at the market. Buying it from the farmer is a totally different experience than getting it at the store. The nutty and peppery flavors that you get from farm-fresh arugula are as striking as any herb which to me is a great indication that it would go well in a gelato just like rosemary or basil would. But what to pair the gelato with depends on whether you use cane sugar or glucose to make it. If you use glucose, the sweetness will be so minimal that you can use it in salad, like a carpaccio di fragole (a.k.a thinly sliced strawberries) with balsamic, fresh arugula and olive oil. And don’t worry: while glucose may sound fancy and hard to get, the light corn syrup you use for pecan pie is mostly glucose.”

Arugula Ice Cream

You will need:
– 1 ¼ cups heavy cream
– ¾ cups whole milk
– 1 ½  cups sugar (or glucose or light corn syrup)
– ¼ cup cornstarch
– 3 cups puréed arugula (about 3-4 bunches of field arugula)
– pinch of salt plus salt for boiling arugula
Note: There is no acid in this recipe because it will destroy the green color

Blanching and Puréeing Arugula:

Prepare a bowl of heavily iced water. This will be used to immediately cool down the arugula after it cooks. Bring a saucepan full of water to a boil. Salt the water lightly. Throw in the arugula and let it cook for three to five seconds. Remove it from the boiling water and immediately plunge it into the ice water. As soon as the arugula becomes ice cold, about 20 seconds, put it into a blender. Don’t worry too much about water that stays with the arugula as it goes into the blender. This will help the arugula blend into a smooth purée. Add a couple of ice cubes to the blender before starting to ensure the arugula won’t heat while blending which will allow the beautiful green colors to be , preserved. As you blend the arugula to a purée, add water and ice to the blender as needed to ensure the arugula has enough liquid to blend. Store the arugula purée in the fridge until you are ready to add it to the ice cream mix. Keeping it cool will ensure that its color will stay green and that the flavor won’t weaken.

Making Ice Cream Base:

To make the base of the ice cream, heat ½ cup of the whole milk plus the heavy cream in a small saucepan on high heat along with 1 cup of the sugar. Stir occasionally to make sure that it doesn’t stick to the bottom. In a bowl, mix together the remaining sugar and cornstarch with a whisk (mixing these two ingredients together ahead of time helps avoid lumps). Mix in the remaining milk.

When the dairy-sugar mix in the saucepan comes to a boil, mix a little of it in with the cornstarch mix. Then pour the entire contents of the bowl into the pot. Put it back over high heat. Mix it slowly while it comes to a boil. When the contents of the pot boil, mix it rapidly, carefully scraping the bottom to avoid scorching. The mixture needs to boil for 1-2 minutes until it lacks a starch taste.

Afterward, pour the mix into a sealed container, and store in the fridge to cool down.

Once cool, whisk the arugula into the dairy mix along with the salt. Spin in an ice cream maker to make ice cream.

*Tip: Make sure the arugula mix has enough salt in it to make it have maximum sweetness but not enough to make it taste salty instead of sweet. You do this by adding salt to the mix, little by little, tasting as you go. It will bring out the nutty, peppery flavor of the arugula.

*Suggestion: Create new flavor profiles by using other herb purées, such as parsley, mint, or tarragon. If a herb seems like it might lack flavor, steep the herb in the dairy mix after the dairy mix comes off the heat. Remove the steeped herb before it starts to turn color to something dead looking. I generally do a five-minute infusion.

Grazie mille, Chef Philip!

xx

Photo credit: Philip Meeker

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