Winter Citrus

I know, I know. I said I would continue to post. I would post even as popsicle weather evolved into hot chocolate weather (hmm, hot chocolate popsicles?) I really have no excuse given the mild state of our winter. How do these Climategate 2.0 jokers continue to deny climate change?

Moving on. Yesterday I was lucky enough to spend the afternoon and evening with Dr. Cohen. A devoted fan of us here at mmmPOP, he was disappointed to find my freezer completely devoid of popsicles. So, he pulled me out of my popsicle hiatus to make some mango inspired pops.

We decided on MANGO ORANGE GINGER. We blended:

1/2 orange
1 cup frozen mango
2 tbs crystalized ginger
3 oz nonfat greek yogurt

I left the first batch in a little too long and struggled to remove them. Miss McNitt, usually very handy in these situations, was nowhere to be found. Luckily Dr. Cohen used his BigStrongManMuscles (is that the proper medical term, Zak?) to successfuly remove the pops!

I haven't tried one yet but they smell delightfully citrusy. And I do feel better knowing my freezer is no longer a pop-free zone. Phew.

Gooses...geeses

 

I want a goose to lay gold eggs for Easter. Okay, I could quote Willy Wonka (Gene Wilder, obvi) all day but it has nothing to do with this pop. I love the Green City farmer's market. Thankfully, I walk and can only carry a fixed amount home. Otherwise, I would most certainly go overboard.  I recently purchased a box of unhusked gooseberries. I had never seen them in their delicate little husks before. I was intrigued.

Gooseberries have a strange flavor, sort of a cross between a berry and a tomato. To make GOOSEBERRY POPS, I needed to add another strong flavor. I decided on lemon. I combined:


1 box gooseberries
3 oz Greek yogurt
1/2 lemon, juiced and zested
1 tbs raw honey

I love these pops! They're tart with an interesting and unique undertone. What should I grab this weekend at the farmer's market?

L'Shanah Tovah!

Happy New Year! I recently bought a mini two-pop Zoku to bring to Cape Cod. Unfortunately, we all remember the broken freezer incident. I decided to give it a home at my parents' house, should the *popping* mood strike me there.

I was home celebrating Rosh Hashanah on Wednesday evening and decided to make
APPLE AND HONEY pops! Apples and honey are traditionally eaten on Rosh Hashanah to ring in a sweet new year. I blended:

1 Granny Smith Apple
1 tbs lemon juice
2 oz goat yogurt (my mom's fav)
water for blending

They were quite good (although they could stand to be tarter). I hope everyone has a *pop*tastic new year!

Failure in the Freezer

It's only mid-September and pumpkin flavored pastries are already *popping* up everywhere. I was planning to make PUMPKIN POPS for Thanksgiving, but I just couldn't wait! And I'm glad I didn't. This recipe needs some serious tweaking. I combined:

1 can unsweetened pumpkin puree
1 tsp ground cloves
1 tsp vanilla extract
1 tbs ground cinnamon
1 tsp ground nutmeg
1 tbs orange peel
1 tbs raw honey

The pops are decent. They're edible. But I'm disappointed. Next time I'll add yogurt for a creamier consistency. The clove flavor is quite strong and overpowers the pop and think I may eliminate cloves all together in the next batch. I'll try again and update ya'll on my pumpkin pop progress.

popcessorizing

 
I love kitschy needlepoint. It's retro and whimsical... two of my favorite design descriptors. I have a phenomenal Jonathan Adler lemon pillow on my loveseat. I just stumbled upon this adorable Christen Maxwell Popsicle Mini Throw. Can't you picture it in a little girl's room? I'm pretty sure Miss Silbert would buy one for her own room.

Jam Pops?

I just picked up this delightful cookbook on One King's Lane. I will post on my jam making endeavors in a few weeks. Currently, only the labels have been completed (well...designed).

I've been paging through and I'm quite impressed with the flavor combinations. Many of them would make excellent pops. Orange kumqat with cardamon sounds especially delicious....

Presidential Pops

While on Martha's Vineyard a few weeks ago, Dr. Cornelius procured some of the most delicious pistachio ice cream. It was the perfect creamy to crunch ratio; perhaps the creameries had stepped up their game for the Obamas. Or for us. We're almost as important...

Anyway, Miss McNitt recently purchased some pistachios at Costco and I thought I'd give PISTACHIO POPS a whirl. I blended:

25 pistachios, shelled and minced
6 oz Greek yogurt
1 tbs raw honey






I couldn't find chopped pistachios, and they likely would not have been chopped as finely as desired. I used my mezzaluna. My culinarily inclined brother purchased it for me and I use it at least 4 times a week. It's great for herbs, nuts, veggies and especially onions. I usually cry on first slice but I can now chop half an onion without tearing up.

The pops turned out quite well. I think next time I'll up the pistachio content and add some minced nuts after I blend for textural variation.