A Moveable Crisp

My timing here is impeccable - now that blueberry season is thoroughly and inarguably over, I'm posting a recipe that calls for something like 6 cups of blueberries. Brilliant. But good frozen berries will work just as well, and soon enough it'll be summer again (right? right???), so I'm just gonna ignore that and go ahead and post anyway. Feel free to just bookmark this and come back in 9 months or whatever. Fine.

Two things happened to make this recipe happen. One was that my mother and I went blueberry picking, and it was a gorgeous morning, and the blueberry bushes were just bursting, and we had these big plastic buckets that hold more than you think, and long story short we ended up with something like twelve pounds of blueberries. The second thing is that my dear dear friend A., who lives in Syracuse, invited me up to his place for dinner. Which ended up more like munching/drinking/talking til all hours. But the food was damn good. (Pro tip: grill lime slices briefly before making mojitos out of them, for a lovely smoky caramelized flavor.) Me being me, I decided to make a blueberry crisp to bring along (along with a pile of cherry tomatoes from the garden, and some zucchini...). And no, plain crisp would not do. This would be coconut blueberry crisp! Because kind of like prosciutto, coconut makes just about everything better. And unlike prosciutto, coconut actually goes well in (non-savory) baked goods. And so a crisp was born.

Doggie bags.

Two last wrinkles. 1) This crisp would be gluten-free, because my mother doesn't keep any normal flour in the house so that wasn't an option. And 2) this had to be something I could carry out in bags and assemble on-site at quarter to midnight after a couple of mojitos, 'cause a pan of crisp sitting on the passenger's seat for the hour-and-20-minute drive up to Syracuse is just asking for trouble, and besides it's so much better warm out of the oven anyway. What I ended up with (and made a second time the next week for a bbq at my aunt's place) was totally portable and pretty fantastic. I suppose you could probably use any kind of berries or even chopped fruit, like peaches or apples (see, it is seasonally appropriate!). Sub in different nuts, different spices, whatever. Ditch the flax seed (though I promise it's delish, and adds both protein and hippie street cred) or double it. Mess with the spices at will. But here's the basic idea.

Blueberry-Coconut Crisp To-Go
Filling:
6 cups blueberries
~1 tbsp cornstarch
2 tsp powdered ginger
1/4 cup shredded dried unsweetened coconut
1/4 cup almonds and/or walnuts
a good pinch of salt

Topping:
3/4 cup rolled oats
1/4 cup some sort of flour (I used tapioca, regular will do)
1/3 cup brown sugar
1/2 cup coconut
1 tbsp minced fresh ginger
1/2 cup almonds and/or walnuts
1/4 cup flax seeds
1/2 tsp cinnamon
1/2 stick unsalted butter, at room temp

Assembled.

Ahead of time:
1)  Put the blueberries in a plastic ziplock or container. Coarsely chop (or grind in a food processor) the nuts. Put all of the filling ingredients in a bag (apart from the blueberries). Put all the topping ingredients except for the butter in another bag.

2) Go where you need to go.

3) Preheat your host's oven to 375. Put the blueberries in a roughly 2-quart baking dish. Toss with the contents of the 'filling' bag until everything's evenly distributed.

4) Borrow half a stick of room-temperature butter from your host. Cut it into small chunks, put it into a big bowl, then use a pastry blender or your hands to mix it with the contents of the 'topping' bag until everything starts to bind together. (You could probably use coconut oil here if you wanted to be vegan about it.)

5) Sprinkle the topping over the filling to get an even crust. Bake for about 45 minutes, until the filling is bubbly and the top is golden brown. Let cool as long as your self-control allows. Serve warm with vanilla ice cream.

Baked.

End-of-Summer Bliss

-Sweet corn kernels, cut off the cob,
-Sauteed in butter,
-With salt and pepper,
-And a generous handful of chopped fresh basil.

That is all.

Pepper Pops

So you know how I said last time I'd be posting popsicle updates? Well here's one already. (I'm in Germany for the week, so keeping this post short and sweet. Like a half-eaten popsicle.) In my searches for interesting flavor combinations I'd come across a few pop recipes involving strawberries and black pepper, which frankly struck me as kind of weird. (Not that that ever stops me, but.) And then the inimitable Deb Perelman of Smitten Kitchen posted her own version, so I had to try it. These are a combination of that and a roasted strawberry-pink peppercorn-orange zest pop I found at The Vanilla Bean, but with juice instead of zest because a) it fills up more space and b) I'm too lazy to zest, particularly when there's a bottle of fresh-squeezed OJ sitting in the fridge. (Yes, I'm perfectly happy to hull and roast strawberries but not zest an orange. I never claimed to be consistent.) These probably aren't the popsicles you'd want to serve to a roomful of children - they're tart from the lemon and a little spicy from the pepper - but there's no kids in sight where I am and frankly I think they're delicious. (Would I be writing about them otherwise?) And then there's the added bonus that since any resident little ones won't be wanting to eat them anyway, nobody'll mind if you follow SK's suggestion and slip a little tequila into the mix. (I didn't but I can't imagine it'd be anything but wonderful.) So without further ado:

minus one small bite.

Bright Pink Grownup Spicy Sour Strawberry Popsicles
(makes 2 half-cup pops; multiply as necessary)
3/4 cup hulled and halved strawberries
1 tbsp maple syrup
drizzle of olive oil
a pinch ground black pepper (start small, increase to taste)
small pinch salt
just over 1/4 cup good fresh OJ
just under 1/4 cup lime juice (tweak OJ/lime ratio to taste)

1) Preheat the oven to 400. Spread the halved, hulled strawberries on a baking sheet, then drizzle with olive oil and the maple syrup and sprinkle pepper over. Roast about 20 minutes, til the strawberries start to collapse, but watch out that the juices don't burn. (Browning is fine, blackening isn't.)

2) Scrape roasted strawberries and all the gooey mess around them on the pan into a glass measuring cup. They've probably reduced down to about half a cup. Fill the measure up to the full cup line with slightly more OJ than lime juice (exact amounts will vary depending on how much strawberry you end up with and how tart you want it).

3) Dump all that in the blender with a small pinch of salt. Whirr, taste, adjust, pour, freeze.

Popsicle-palooza

It's time.

I've been saving this one up for a while, trying to make as many kinds of popsicles as I could before posting. And while this is nowhere near 'as many as I could', it's still a heck of a lot of popsicles. I'll probably update as the summer goes on. Hell, why stop at summer, I'll probably update indefinitely. But summer is nice in that there's all sorts of wonderfully delicious fruits and herbs and things popping up in the garden and the farmers market, which makes for some spectacular pops.

Clockwise from top: stone fruit medley, cucumber gin & tonic, jasmine rhubarb, blueberry basil lemonade, honeydew-mint, and mixed berry smoothie.

It started early this summer, when I got a craving for ice pops that just wouldn't go away. Specifically the apricot rice pudding pops from last summer's Bon Appetit, which are fantastic (tweaked recipe below). After a week or so I gave in and ordered some molds from Amazon (pro tip: I later found the same ones at TJ Maxx for half the price), and started pureeing and freezing basically everything I could. And then I caved again and bough a recipe book from People's Pops, who make incredible if super-hipstery pops in Brooklyn, and tried a few of their recipes. And it was all delicious.

Matcha green tea, piña colada, roasted plum with rosemary, and blackberry-nectarine.

Here's some things I've learned about making popsicles:

1.  All you really need is something you can fill a mold with. I was gonna say 'liquid', but actually that's not true. Thick glop works pretty well too (see i.e. banana fudgesicles below). That can be as simple as fruit juice or a pureed plum, or as complex and full of spices and herbs and alcohol and whatever as you like. Personally I like a little textural contrast, like chopped cherries in a nectarine puree, whole blueberries in lemonade, or nuts and granola in an almond milk-banana mixture. (Yes, really. Best breakfast ever.)
2. Almost everything will work, but not everything everything. I tried two different black tea-based pops, and both ended up tasting funny. Pureed blueberries end up kind of slimy, making for a not-great pop: either strain out the juice and use that, leave them whole or halved in the mix (very pretty), or make sure they're just a small percentage of the total pop. Carbonated beverages will expand more than other things, so leave more room than usual at the top. Too high a percentage of alcohol and it won't freeze (though then you just get a booze slushie, and there are worse things.) 
3. Taste the mixture before you freeze it and adjust as necessary. Add a little acid to make the flavors pop. Supposedly things taste less sweet when they're frozen (?), so some say to add a little more sweetener (sugar, maple syrup, honey) than you normally would. I dunno. Experiment. If you hate what comes out, run some hot water over to melt it down the sink and try something else.
4. Know how much your molds hold, so you can make an appropriate amount. Mine are a half cup each, but models will vary, particularly if you're using juice cups or ice cube trays instead of actual molds. If you make too much, or don't have enough to fill a mold, remember that these are basically smoothies and can be drunk directly from the blender. A glass liquid measuring cup is good both because a) it's a measuring cup and b) the little spout makes it easier to pour into the molds without dripping everywhere.
5. They're really photogenic.

Ginger-peach, apricot-pistachio, and watermelon-kiwi-lime.

These are all vegan (I think one calls for honey, just use sugar), and (almost) totally fruit-based, so I see nothing wrong with eating, like five a day. As always, play around with these. Where I use almond milk, sub in real milk, or coconut milk, or hemp milk, or whatever. Replace my maple syrup with white sugar/brown sugar/agave/honey/dates. Sub peaches for nectarines. Roast the fruit to intensify the flavors, or not. Strain it for a more refined texture, or leave chunks in the puree. I like to leave the skins in for berries and stone fruit (looks like confetti!), but you can take it out. Same for berry seeds. If you don't wanna buy molds, use cups, with spoons for sticks. Just for the love of god use good, ripe fruit. Crap fruit = crap popsicle, so don't expect to use rock-hard peaches and underripe strawberries and get a good result. If it's good to eat, it'll be good to freeze.

Ginger-peach and peach-tarragon.

I've put a bunch of pop recipes here that I made and liked. More are described in the photos but not spelled out; a general recipe for those is to chop/puree the things in the name, then freeze. If there's an herb or aromatic (tarragon, ginger), you can either blend it straight into the mix or get a more pervasive flavor by steeping it in a little boiling water and adding that instead, either straining out the herb or, again, blending it. You can find more ideas on my popsicle board on Pinterest, as well as this one, this one, and this one. Or just google 'popsicle recipes' and wait for the 4.5 million or so hits to pop up.

Stewed apricot with star anise, bubble tea, jamaica (aka hibiscus flower, aka red zinger), banana-granola, chocolate banana faux-fudgesicle.

Banana-Granola Breakfast Pops
Ok seriously, I was skeptical when I first tried these. But for real, after all that, they're my favorite. (Well, tied with the stone fruit bonanza pops below. Those things were awesome.) Think of it kind of like oatmeal, but frozen. And wonderful. The original recipe came from The Frosted Vegan.

3 parts banana
1 part almond milk
A few drops of vanilla (or almond) extract
A spoonful of maple syrup
2 parts granola
Half as much fresh berries
A small handful chopped nuts (optional. Actually, everything but the banana, milk, and granola is optional)

1) Toss the first four ingredients in the blender, and puree til smooth. (Add more milk if the bananas won't puree, but give it a good go before you do.) Taste, and adjust for sweetness.

2) Pour the banana goop into a pyrex measuring cup (or something else with a spout; this gets gloppy). Stir in everything else. Pour into molds. Freeze.

The best place for a popsicle: a backyard barbeque.

Stone Fruit Cornucopia

Stone fruits are my favorite fruits. To make this pop I basically went to the grocery store in mid-June, bought every kind of stone fruit they had, and mixed them together. Turns out that was a great idea.

Ok, so I skipped the peaches and apricots, so sue me.

White nectarines
Plums with white/pale yellow insides
Peaches
Red/purple/black plums
Sweet cherries

1) Chop the nectarines, peaches, and light plums. Eat the peaches. Put the nectarines and plums in the blender and puree.

2) Chop the cherries and dark plums into a small dice. Mix everything together and pour into molds. Freeze.

Blueberry Basil Lemonade
Boil enough water to fill half your molds, and add torn basil leaves and a bit of sugar. (I used Thai purple basil.) Set aside to cool. Add a squirt of lemon juice. Halve about half your blueberries and leave the other half whole. Mix, pour, freeze.

Apricot-Star Anise
Slice your apricots into wedges and add to a pot with enough water to half-cover them. Add a pinch of sugar and a few star anise pods. Simmer til the apricots get nice and soft and fragrant. Pull out the anise - these don't puree well. Blend, taste for sweetness and acid,  pour, freeze.

Apricot-Pistachio
Slice your apricots into wedges, and add to a pot with some almond milk. Smash up some pistachios and add them too. Simmer til the apricots get nice and soft and fragrant. Blend, taste for sweetness and acid,  pour, freeze.

Piña Colada
Blend 3 parts coconut milk, 2 parts fresh pineapple, a pinch of cinnamon, a bigger pinch brown sugar, and a splash of rum (Malibu?) until smooth. A squeeze of lime would be nice in place of the cinnamon too. Freezing is totally optional for this one, though if you're just gonna drink it you should up the rum content.

Cucumber Gin & Tonic
Cut into matchsticks enough cucumber to half-fill the molds. Mix one part gin to two parts tonic (or seltzer water), enough to almost fill them the rest of the way. Add a bit of sugar (seriously) and a squirt of lime. Leave enough room at the top of the molds so these don't bubble over everywhere like mine did.

Add mint and call it a mojito.

Banana Faux-Fudgesicle
Blend bananas with a good bit of cocoa powder, a spoonful of maple syrup, a touch of vanilla extract, and just enough almond milk to make it go. A bit of cinnamon or some chopped almonds would work well too.

Roasted Plum and Rosemary (yes, really)
Halve your plums, pull out the pit, and roast them at 400 for about 10 minutes til they get nice and soft. Meanwhile, boil a sprig of rosemary leaves and a bit of brown sugar in some water. Take out the rosemary (too tough), blend it all together, etc.

Roasted plums, rosemary syrup.

Apricot Rice Pudding Pops
(adapted from BA)
1 1/2 cup almond milk
1/2 cup coconut milk
1 lemongrass stalk, pounded with a mallet and tied into a knot
2 tbsp ginger, minced
1 tsp vanilla
3 tbsp short grain rice (arborio, sticky/sweet, etc)
1/4 cup dried apricots, chopped
1/4 cup brown sugar
pinch of salt

1) Soak the rice in a bowl of water. Simmer the milks, lemongrass, ginger, and vanilla in a pot. Don't let it boil, or the coconut milk can separate.

2) Pull out the lemongrass and toss it. Puree the spiced milk and ginger until smooth. Drain the rice. Put the rice in the milk/ginger mixture, add the sugar and pinch of salt, and simmer about half an hour, without stirring.

3) Stir in the apricots, pour into molds, freeze.

Watermelon-lime-kiwi. Figure it out yourself.

Peach-Tarragon or Ginger-Peach
Steep some tarragon leaves or chopped ginger in boiling water. Puree with sliced peaches and a bit of sweetener.

Rhubarb-Jasmine
Brew some strong (but not bitter) jasmine tea. Chop some rhubarb into inch-long pieces. Just cover with the tea, add honey, and simmer til the rhubarb gets all soft and starts to fall apart.Mash the rhubarb up a little with a fork, pour, freeze.

Blackberry-Nectarine
Puree nectarines. Set aside. Puree blackberries with a little coconut milk, some lemon juice, and brown sugar. Pour alternating layers of nectarine and blackberry purees into molds.

Raspberries work well too.

Etc, etc.
Make a smoothie. Freeze it. Bam.

The End.