Three Ways to Go Gourmet With Popsicles

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?”

More food stuff here.

Mary Brown Malouf
Mary Brown Malouf
Mary Brown Malouf is the late Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She still does not, however, know how to make a decent cup of coffee.

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