Simple Summer Fun: Beat the Heat with Homemade Popsicles!

In the past, popsicles were just for the kids. Not anymore! Popsicles today are as diverse as the many flavors you can use to create them. I got on a popsicle kick last summer and started making my own. Now, a year later, I am completely obsessed with these frosty concoctions and have lots of new ideas for fruity and creamy creations. I prefer to keep it simple and use plastic cups as molds because they are flexible and release the pops easily but there are many different inexpensive plastic popsicle molds available that you can buy almost anywhere.

Use plastic cups to make perfect frozen pops for summer parties like these yummy Sangria Pops with summer fruits

TRICKS FOR FAST, EASY POPSICLES

1. Use chilled ingredients when you can so your pops freeze faster. Allow pops to set up and freeze a bit before inserting the sticks so they will stay centered.

2. If you are layering flavors or colors, you have to allow the first layer to freeze completely.

3. If you are using fruit or other add-ins in a juice based liquid, it will usually float to the top of the cup- which will be the bottom of the pop. If you want it to be distributed throughout the whole popsicle, you have to add it as they set up.  

4. When using fruit or mix-ins with a cream based pop, it will usually stay suspended throughout the pop.

5. If you are using crumbs or sprinkles, add a bit of liquid to them and allow them to freeze completely before adding the other layers.

6. Anything with a high fat content like heavy cream or Half and Half tastes great- but won't set up as hard as whole milk will so use it in moderation or you will have a difficult time getting the pops to release from the mold.

7. Fruit juice and tea freeze very hard so add some water and a bit of sugar before freezing.

8. Fresh fruits freeze well and taste great. Puree the fruit and add a little agave nectar, simple syrup, or honey to sweeten. Artificial sweeteners don't freeze well for some reason. I like to use infused simple syrup- like mint or vanilla to make the fruits really exotic and full of flavor.

9. If you want to add soda to your pops, it's better to let them go flat first or you'll have lots of bubbles in the texture and they'll probably overflow in the freezing process.

10. Leave a little room at the top of the mold because the liquids will expand when they begin to freeze and spill over unless you allow some room.

11. Alcohol does not completely freeze. If you want to make adult versions of your pops, you'll need to dilute the liquor with some fruit juice or water. I recommend making the pops with very light liquor then serving the pops in a pretty glass with a shot of the chilled libation.

12. To remove pops from plastic molds or cups, very quickly dip them in warm water or rub between your palms for a couple of seconds and they should release.

MOLDS FOR FROZEN POPS

I typically prefer to use small plastic cups for my frozen treats for a variety of reasons: they have a wide mouth so they are easy to pour and layer and they are flexible so the pops release easily. Small plastic cups are also the perfect serving size , they store easily, and you can wash them to use them over and over again. They also help keep melting pops from making a huge mess and still look very pretty in a bowl full of ice for serving, especially the clear plastic cups like these I made with blueberries and strawberries for 4th of July.

 

There are also lots of innovative popsicle molds on the market like these fun tray and straw molds which allow you to sip the popsicle as it melts.

When I was a kid, we'd make our own popsicles using Kool-Aid and a plastic ice tray. While we didn't have popsicle sticks so my mom would give us one or two in a Dixie cup and send us outside to eat them.  My current favorite summer serving solution is a spin on this old school classic. I serve popsicles in plastic glasses for a party. For the kids, this helps keep mess to a minimum and for the adults, you can ramp up the festivities by pouring over your favorite chilled libation. Get the how-to for Popsicles & Prosecco...

      Serve popsicles with chilled Prosecco or sparkling soda 

COCKTAIL POPSICLES

Along the same lines, another big trend is cocktail popsicles. Freeze your favorite cocktail into a frosty bite. You can serve these in cups, cocktail glasses, or on a big tray of ice. Remember that alcohol does not completely freeze so you do need some other ingredients and limit the amount of alcohol in the pop. I often put a bottle of my favorite libation (vodka, bourbon, rum, liqueur, etc) into the freezer for a few hours and then simply pour it over the pop served in a pretty glass. Everyone loves this and it is so refreshing as a dessert after a heavy meal or to start the party rocking on a hot night. Get the recipe for my Sangria pops...

Fresh fruit Sangria pops are a perfect summer party starterFrozen watermelon margaritas Get more popsicle recipes...

Have a frosty cool summer! Follow me on Facebook for more recipes, cocktails, party ideas and fun! ALL PHOTOS BY ARDEN PHOTOGRAPHY

Martie on Food Network Star Recipe: Chocolate Roulage from Episode 7

Food Network Star Episode 7: Meet the Press-ure!

The pressure was on when we had to cook a signature dish that would tell the judges who we are in one bite. The additional pressure was the mentors were not going to be on set AND we would be presenting the dish to the press... on camera. My original idea was...  what is a party without cake and ice cream? Since we were going to the Food Network kitchens for the first time, I just knew there would be an ice cream spinner that I could use to make some gorgeous vanilla bean ice cream to go with my individual mini Chocolate Souffle cakes. Alas... there was no ice cream machine and I also found that the cups they secured for me could not go in the oven. PLAN B! With the clock ticking, I had to change my recipe to a recipe using the same ingredients, Chocolate Roulage. On top of that, my oven would NOT heat up and I was down to the wire plating my dish! Ugggh!! Luckily, Justin helped me garnish and it all turned out. Everyone always loves this dessert. Back home in Birmingham, Alabama, Cobb Lane restaurant was known for their Chocolate Roulage... we'd go there for special occasions like bridesmaid luncheons and wedding showers. When they closed, I learned to make Chocolate Roulage and have been making it for Christmas Eve and important family events ever since.

For the show, I make this with a little cayenne and added bourbon to the cream as a nod to my Southern roots. However, I leave these out when making it for the family.  

Chocolate Roulage with Bourbon Cream

Ingredients

Softened unsalted butter, for greasing baking sheet

5 egg yolks

1 cup granulated sugar
3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla
1 Tablespoon espresso or strong, black coffee
5 egg whites

1cup cocoa powder
2 cups heavy cream

 3 teaspoons Confectioners’ sugar
1/2 cup bourbon
seeds from 1/2 vanilla bean pod (optional)
1 teaspoon vanilla

Preheat oven to 325-degrees.

Lightly butter a rimmed jelly roll/or baking sheet and line with parchment paper and lightly butter the top of the paper as well, especially the corners.

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes. While the eggs are beating, put chocolate in a bowl and melt over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary. Incorporate the egg mixture into chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and with whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.

Spread batter in the prepared pan bake at 325° for 10 minutes. Lower the heat to 300 degrees and cook for another 5 mintues. Remove from the oven. Spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.  

In a clean bowl, with whisk attachment, whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper making sure to have 4-5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving ¼ inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and dust the whole cake with the remaining cocoa.

Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. 

Yield: 1 roulage, about 6-8 slices depending on the thickness

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Puffy Pastrami Party Squares Recipe

This is the recipe I made for the Bus Tour Challenge on Food Network Star. Fluffy puff pastry stuffed with delicious pastrami from Katz' Deli; the spread with Katz' homemade pickles and pickle juice is what really gives it the special kick.

Puffy Pastrami Party Squares

Ingredients

1 tablespoon all-purpose flour
1 box frozen puff pastry, thawed according to package directions but still chilled
1 shallot

1 cup Dijon mustard
1/4 cup stone ground mustard

1/4 teaspoon ground turmeric

½ teaspoon salt

¼ teaspoon white pepper

1 tablespoon pickle juice (or substitute white wine vinegar)

2 dill or sour pickles, minced

4 tablespoons unsalted butter, softened (half stick of butter)

½ pound quality pastrami, roughly chopped
1 cup shredded Swiss cheese
1 egg

1 tablespoon water

1 tablespoon caraway seed, crushed

Method

Preheat oven to temperature listed on puff pasty package directions.

Line a baking sheet with parchment paper. Lightly dust the counter with flour and unroll one of the pastry sheets. Lightly roll out pastry to a square or rectangle shape to fit your baking sheet. Carefully transfer to the sheet.

Put shallot and pickles in the food processor and pulse until minced. Add butter, mustards, turmeric, salt, pepper, pickle juice and blend until you have a smooth but slightly chunky mixture. Spread the mixture over the bottom of the pastry sheet and top with pastrami and cheese leaving a ¼-inch border around the edge. Whisk the egg and water together in a bowl and brush the edge of the bottom pastry with the egg wash.

Roll out the other pastry sheet and place directly over the filled crust. Press the edges together to seal. Brush the top with the egg wash. Sprinkle top with the caraway seeds. Make five small slits in top of pastry to vent while baking. Bake according to package directions for a filled pastry, making sure pastry is cooked through and golden brown. Let sit for 10 minutes before slicing.  

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