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Posted (edited)
4 hours ago, Shelby said:

I always sit here and wish I was a recipient of your pops.

Too bad you are so far away - I'd love to share them and they are a great little treat when it's hot out.  

 

Thanks also for the handwriting compliments!  An ultra-fine tip Sharpie (and many years of experience labeling microscope slides and tiny micro centrifuge tubes) is just the ticket!  Due to the generosity of the peach guys at the farmers market, I had more peach pops than I could keep track of so I decided I should start labeling them.  Makes it easier when I give them away, too.  

 

Today's pops are Blueberry & Corn:

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A riff on the Blackberry & Corn pops from People's Pops that I've made before. 


Edited by blue_dolphin (log)
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Posted (edited)

Finally got around to trying this recipe for Mexican Street-Corn Paletas (Corn, Sour Cream and Lime Popsicles) that appeared in the NYT a few years ago. 

Edited to add a link to this non-NYT version of the recipe: Mexican Street-Corn Paletas

These are OK but not great, to my taste anyway.  

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I liked the slightly chewy texture of the toasted corn kernels in the creamy corn base. The cooked corn/milk/serrano chile/lime mixture tasted delicious after I puréed it.  Still warm, I thought it could be a delicious soup so I had great expectations.  I'm not sure the additional steeping time with the corncobs did that much as freezing tends to mute the flavors and that's probably the source of my disappointment - the corn flavor was so much more muted in the frozen pops than in the still-warm purée.  The sour cream that's blended into the mix doesn't really come through as a separate flavor.  If I were to make these again, I'd leave the sour cream out and barely swirl some crema into the mix, drizzling some into the molds so it stays a little separate as in the various fruit & cream pops I've made. 


Edited by blue_dolphin (log)
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Roasted plum & pluot:

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The deep color layer is from Santa Rosa plums and the lighter pink is made from Flavor Jewel pluots.

 

I asked the peach guys at the farmers market what kind of pops they wanted for this week and Peaches & Cream was requested

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These were made from Elegant Lady peaches which didn't have as deep a blush on the skin or the amount of red flesh as last week's July Flame. 

 

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What a marvelous way to celebrate the variety of peaches you have out there! I love the different colors.

 

Have you tried nectarines? If so, what differences did you notice, if any?

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15 hours ago, Smithy said:

What a marvelous way to celebrate the variety of peaches you have out there! I love the different colors.

 

Have you tried nectarines? If so, what differences did you notice, if any?

 

I haven't tried nectarine pops!  Maybe I will pick some up from the farmers market today.  My guess is that there's probably as much difference between some of the different peach varieties and roasted vs unroasted as between peaches and nectarines but I should try them before drawing that conclusion.

 

The cucumber, lime & ginger, watermelon & cucumber, blueberry & corn and spicy corn pops all went to my local farm stand yesterday.  I wasn't sure how the spicy corn would go over but they were a hit with at least 2 of the workers and I got lots of positive feedback on last week's offerings. 

 

I used the recipe for the Fig and Ricotta Cheesecake pops that I made last year to make these Peach Cheesecake pops:

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Even though I upped the ricotta and decreased the sweetened condensed milk, based on last year's experience, the "cheesecake" mix was still very liquid.  It worked well to flow around the large slices of figs in the molds in the original recipe but I wanted to swirl a peach purée into these.  The thick fruit and thin cheesecake mixtures were difficult to swirl in the molds, especially since I'd put thin slices of peach on both sides that I didn't want to dislodge.

 

I think these are too melty for me to take to the peach guys at the farmers market unless I go buy dry ice to pack them in so I have another batch in the freezer with mostly peach purée, blended with a smaller amount of cheesecake mix and chunks of fresh peach. 

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Peach Cheesecake pops v 1.1

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I was going for something like the pop on the left, with the ricotta "cheesecake" mixture swirled into roasted peach purée with fresh peach chunks.  Clearly, I need to work on my pop to pop variability :D so more work is needed. The first version was more cheesecake-like.  These are OK but not that different from a peaches & cream pop.

 

I used up the rest of the sweetened condensed milk from that cheesecake mix in a batch of David Lebovitz's Vietnamese Coffee pops

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I forgot that I wanted to try swirling in some cream.  You can't swirl in the sweetened condensed milk as it won't freeze on its own but I could have added a little cream at the end.  Next time.  

 

I bought yellow peaches (Zee Lady were this week's variety), nectarines and white peaches at the farmers market, along with some pluots but I'm out of popsicle sticks.  Oh the horror!  

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Caramelized Honey & Fig pops using figs and honey from a recipe I tried yesterday

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I sweetened plain Greek yogurt with some of the caramelized honey and blended in a few figs - I scooped out the flesh to avoid too much dark skin - and sliced more honeyed figs to put into the molds. I drizzled caramelized honey into the molds but it stuck and didn't come out so I added more after I unmolded them.

 

Edited to add that the pop on the far left didn't get any figs in the mold - I got tired of trying to slice and place them!


Edited by blue_dolphin (log)
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4 hours ago, blue_dolphin said:

and sliced more honeyed figs to put into the molds

 I am glad you said what the inclusions were because they look remarkably like shiitake mushrooms.😂

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