I know I should post about syrup- but today I've been canning and juicing and preserving...so this post is going to be about making something icy from vegetables.
I know. Wierd. I get it. But--- it is possible to have an icy treat using veggies.
Gazpacho Pops:
1 lb chopped tomatoes
1 small bunch of parsley
1 cucumber- diced
1/2 - 1 jalapeno diced and seeds removed
Juice from 3 limes
1/2 t. salt
Honey
Put your chopped tomatoes (preferably cherry tomatoes- multi-colored look pretty!) into a blender and pulse a few times.
Stir in chopped celery, diced cucumber, diced jalapeno, lime juice and salt. Add a touch of honey.
Pout into pop molds. You can even get super crafty and julienne a celery stick to use as the pop stick!
Freeze overnight- unmold and enjoy as a sweet and spicy treat or an appetizer on a hot day. Add vodka if you are feeling extra spicy!
If you want to up to veggie factor (kid friendly) add some chopped broccoli - super fine. Or even some pureed spinach in layers. My kids will eat anything if I call it a popsicle.
Monday, August 27, 2012
Friday, August 17, 2012
Lemon Ginger is back!
For a limited time- we will have refreshing lemon ginger shaved ice and sodas available! But- I wanted to share with you a fun recipe for how to use our Lemon Ginger syrup in a new way at home!
Sparkling Lemon Ginger Sorbetto
6-8 lemons
1.5 c. sparkling water
1 c. Lemon ginger syrup
Slice lemons in half - squeeze out the juice, but save the lemon shells.You can also use a grapefruit spoon or a knife to remove the innards of the lemon and preserve the shell and then run that through a juicer!
Slice the bottom of the lemon shell slightly (don't break the skin!) so it sits upright. Freeze the shells for 3-4 hours.
Combine lemon juice, sparkling water and lemon ginger syrup with a whisk. Strain out any "pips" or seeds. Cover and keep in fridge until ready to use.
If using an ice cream maker- transfer the liquid to the ice cream maker and churn away!
If you don't have one- you can pour into a container, cover and put in the freezer. Check every few hours and grate over the top with a fork to break up ice crystals and stick back in the freezer (do this 3-4 times) until completely frozen. Once completely frozen- process in a blender until smooth.
Spoon sorbetto into frozen lemon cups. Top with a mint sprig or Candied Ginger. Yum!
You can put them back in the freezer in an air tight container and pull out to serve at a later date. Should keep for 3-4 days.
Adapted from Cuisine Magazine.
Sparkling Lemon Ginger Sorbetto
6-8 lemons
1.5 c. sparkling water
1 c. Lemon ginger syrup
Slice lemons in half - squeeze out the juice, but save the lemon shells.You can also use a grapefruit spoon or a knife to remove the innards of the lemon and preserve the shell and then run that through a juicer!
Slice the bottom of the lemon shell slightly (don't break the skin!) so it sits upright. Freeze the shells for 3-4 hours.
Combine lemon juice, sparkling water and lemon ginger syrup with a whisk. Strain out any "pips" or seeds. Cover and keep in fridge until ready to use.
If using an ice cream maker- transfer the liquid to the ice cream maker and churn away!
If you don't have one- you can pour into a container, cover and put in the freezer. Check every few hours and grate over the top with a fork to break up ice crystals and stick back in the freezer (do this 3-4 times) until completely frozen. Once completely frozen- process in a blender until smooth.
Spoon sorbetto into frozen lemon cups. Top with a mint sprig or Candied Ginger. Yum!
You can put them back in the freezer in an air tight container and pull out to serve at a later date. Should keep for 3-4 days.
Adapted from Cuisine Magazine.
Friday, August 10, 2012
It's just that simple!
The inspiration for all of our recipes comes from one simple recipe- Simple Syrup.
Although we don't use the traditional simple syrup recipe and every new fruit needs its' tweaks - I wouldn't be giving away my secrets! - Simple Syrup is something everyone should know how to make. Why you ask? Because it is an incredibly versatile and useful item to have in your fridge.
It's uses are exponential. In our house we use it for:
Sweetening iced coffee
Making frosting or other baked goods
Making cocktails or drinks on the fly
Simple Syrup Recipe:
1 cup organic sugar
1 cup water
Bring water to a boil. Add sugar and whisk until the sugar is dissolved, then turn off the heat and let cool until you can put it in a jar and then into the fridge!
That's IT. So easy. This is the basic recipe you need to know to begin you own experimenting in the kitchen.
To flavor vanilla- throw in some split open vanilla beans and let steep during the cooling period.
Simple syrup also makes a tasty hummingbird feeder treat. We don't like to use the food coloring full syrups you can buy at the store- so I give my hummingbirds only the best organic simple syrup and they seem to float away a little happier, at least in my mind.
More to come! Perfect a simple syrup and your options are limitless!
Although we don't use the traditional simple syrup recipe and every new fruit needs its' tweaks - I wouldn't be giving away my secrets! - Simple Syrup is something everyone should know how to make. Why you ask? Because it is an incredibly versatile and useful item to have in your fridge.
It's uses are exponential. In our house we use it for:
Sweetening iced coffee
Making frosting or other baked goods
Making cocktails or drinks on the fly
Simple Syrup Recipe:
1 cup organic sugar
1 cup water
Bring water to a boil. Add sugar and whisk until the sugar is dissolved, then turn off the heat and let cool until you can put it in a jar and then into the fridge!
That's IT. So easy. This is the basic recipe you need to know to begin you own experimenting in the kitchen.
To flavor vanilla- throw in some split open vanilla beans and let steep during the cooling period.
Simple syrup also makes a tasty hummingbird feeder treat. We don't like to use the food coloring full syrups you can buy at the store- so I give my hummingbirds only the best organic simple syrup and they seem to float away a little happier, at least in my mind.
More to come! Perfect a simple syrup and your options are limitless!
Wednesday, August 8, 2012
About Us
We are a family just like yours- trying to make ends meet by sharing our passion for fresh local food and new, innovative ways to use local ingredients in fun ways!
You know us as Snow Daze- a mobile concession business selling all-natural, fruit based shaved ice and recently fruity, refreshing sodas made from old fashioned recipes!
Soon- you'll be able to buy our fresh fruit syrups to use at home, and here is where we will share our unique recipes for using them. Not just for crazy amazing sodas like the classic Fruit Fizz, or the sophisticated Egg Cream, but also ways to incorporate them into baking, saucing and flavoring. We expect to be selling them at the markets before the end of the season and at local gourmet food stores through the Fall and Winter. So- if you get a mid-February hankering for a snow cone- you can get our syrups to remind you of the beautiful summer sun.
We'll keep you posted. We appreciate you all. But of course- this post wouldn't be complete without
...a Recipe!
Although we focus on local foods- tonight I'm going to share with you what I've been eating lately. It isn't local (next time it will be!) but- it IS delicious.
My late night sweet tooth has taken over my life. Every night I long for the moment I put the girls into bed and I can break out the dark chocolate, the cupcakes I made, the frozen deliciousness in my freezer like roasted banana, cherry and coffee ice cream....but....these are not low-cal or dairy free which I'm supposed to be doing. And it's not awesome for my figure. So- a hit at our trailer last year has re-entered my home and now it can be your treat too!
BANANA SOFT SERVE - yes it's just bananas
Equipment-
A masticating juicer or a serious blender
Ingredients-
Ripe, frozen bananas (peeled, broken in half and then frozen at least 8 hours)
Optional:
2 T peanut butter
1 T cocoa or raw cacao
Take 1 frozen banana (broken in half) and put it in a blender with PB and cocoa- blend until creamy. and eat. so simple! Top with slivered almonds, coconut- whatever!
If you have a masticating juicer - wow you are cool- but, to use it in this way- start with half a banana into the top, push it through, follow with the peanut butter and cocoa, and then finish with the other half of banana to incorporate everything into the "soft serve".
This is also really delicious just a banana with granola on a hot morning. My kids think they are having ice cream for breakfast. I'm so good ;)
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