It’s SEPTEMBER. It’s also Labor Day – the unofficial end of Summer and last hurrah before the supposed serious stuff of Fall to come. I cannot get a grip on this. In my mind, summer is just starting…sadly, the dark mornings and early sunsets are telling a very different story. And then there’s the fact that it was 55 degrees at the Lakefront today. The sunny, summer months have slipped by me in the hurry and scurry of blogger conference season. BlogHer Food, evo, BlogHer and Healthy Living Summit…while only 4 weekends out of the summer season, I feel like I’ve been in the air and on the move too much, and so this three day weekend at home has been just the deep breath I needed.
The weekend tally of cooking is even larger than usual, because I had time to putter and create with little else on the agenda. Roast chicken, grilled steak, Southwestern black bean and millet salad, vegetable soup, granola bars, popsicles, and three batches of ice cream from Jeni’s Splendid Ice Creams cookbook. If you love frozen confections as much as I do – you need this book. The flavors are brilliant, and get this – Jeni’s recipes do not require a custard base, making the cooking much more forgiving than traditional ice creams. So do yourself a favor – buy her book, and whip up some fancy ice cream…my favorite of the trio I’ve made so far is her basil ice cream with pine nut pralines. Yeah. You need this cookbook.
And before Summer gets too far away from us, I have to share one more summer treat with you. Local peaches are in their prime in the Midwest right now, and they are on the table and in our lunch bags every day. You can’t go wrong with grilled peaches, drizzled with balsamic and sprinkled with wisps of fresh basil or a simple peach crisp, hot and bubbling from the oven. But this year’s peach revelation is a simple popsicle.
Peaches make wonderful sorbets and popsicles – the fruit has a high amount of natural sugar, and the flesh once frozen maintains an almost creamy texture, rather than icy. I like to add a bit of a twist to popsicles, so a dribble of white peach balsamic brightens the pops with an extra bump of acidity…but add a handful of tart sour cherries, and you have a truly sophisticated pop.
Peach Sour Cherry Popsicles
Makes 6 popsicles
2 cups of peeled, chopped peaches (in season)
1 cup sour cherries (fresh or frozen)
2 T honey
1 T white peach balsamic (Old Town Oils is my favorite source)
is my favorite source)
- Combine all ingredients in the blender and puree until completely smooth. Pour into the popsicle molds, then insert the stick/caps and freeze for at least 5 hours for a solid freeze.
- To unmold the popsicles, heat a pint glass of water in the microwave for a minute, then dunk the frozen pops for a minute, remove from the water and gently unmold the popsicles. Enjoy.
What’s your favorite popsicle flavor – store-bought or homemade? Share in the comments below.