Ice Pops book blends flavor and fun for summer treats
A new book Ice Pops by Cesar and Nadia Roden showcases 50 frozen delights from Egyptian Hibiscus to Vietnamese Coffee. The authors detail tips on sweetness, freezing, and even small alcohol boosts, plus creative techniques and kid friendly recipes.
MENTIONED IN THIS ARTICLE
Cesar
Nadia Roden
Sterling Epicure
Claudia Roden
Nadia
Claudia
London
Ice Kitchen
Raspberry and Lime Ice Pop Recipe Duo
Raspberry lime ice pops blend raspberries lime zest and sugar with water to create a smooth puree and freeze in molds. A second blueberry Greek yogurt lime honey mix layers with blueberry puree for a yogurt berry ice pop, each serving packed with fruit.
Tenderizing produce with acid and orange for raw salads
Walsh and Meyer advise marinating vegetables with acid, orange peel, orange juice, rice wine vinegar, kosher salt and olive oil for raw tenderization. Zucchini kale and even beets transform under light marinade, while tasting guidance helps balance sweetness in summer produce.
MENTIONED IN THIS ARTICLE
Walsh
Meyer
Plum Tart With Almond Paste and Plums
A plum tart uses almond flour paste beneath a sugar seasoned plum topping. The crust is prepared with flour butter and egg, chilled rolled or pressed, then filled with an almond paste and plum arrangement baked at 400 degrees until the crust is crisp and the juices bubble.
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Lee Svitak Dean
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Heather Younker
Leah Eskin
Chicago Tribune
Michael Tercha
Kcrg.com
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