You might think this time of year is the last gasp for popsicles. Think again. Fun, fruity, low-fat and delicious, popsicles are finding their way onto menus year-round. First, forget the fake-flavorings and garishly colored delights that came on the truck during your childhood summers. Think of freezing that sweet memory into a sophisticated surprise
Chef Ryan has several serving ideas for putting a sophisticated polish on his popsicles.
*Prop it into a brandy snifter with some champagne, apple cider or dessert wine.
*Dip popsicles in melted white or dark chocolate. Roll in nuts and refreeze.
*Drizzle tart popsicles with local honey.
Popsicles, called paletas in Spanish, are a Mexican tradition—to get a true taste, stop by Angelitos in Rose Park. Half the space of the little cafe is taken up by a freezer case packed with a colorful popsicles, the glassine wrappers making them a pastel rainbow. The range of flavors puts Baskin-Robbins to shame: The strawberry one tastes just like a frozen berry; arroz tastes like frozen rice pudding. Try the mango; jamaica; coconut; nut; cajeta; guyaba; pineapple; tamarind—all vividly fresh-tasting. Or check out the mango-chile pop, rosy red and studded with yellow chunks of mango. The pineapple popsicle is all juice and shredded fruit. Shake a little tajine over it.
These would make a great fall dessert or intermezzo and, as Chef Ryan Crafts of Culinary Crafts catering says, “They’re “ve-e-ery easy to make.” He uses popsicles as a way to preserve the taste of summer fruit. “They’re a taste-echo of warm times. That way we can use local produce all year round,” says Ryan. “Utahns love ice cream and all kinds of frozen desserts. We serve them as a pre-dinner taste, or an interlude between courses. Guests love them—who doesn’t want to be a kid again?”
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