For christmas I received Nik Sharma's first cookboook, Season. I spend a lot of time following bay area food news, and this cookbook was my most desired item of 2018. The book, as expected, is phenomenal. After flipping through, I was drawn to the upside-down orange and fennel cornmeal cake. I had initially intended to make this cake for the holidays, but stopped. The flavors that seemed so alluring in a cake would certainly be delightful in a popsicle. Not quite. This popsicle is beyond bitter and intensely fennel-ey. Without the sweet fullness of cornmeal that (I imagine) rounds these flavors out, this popsicle attacks the mouth with no pause. If you love blood orange or fennel, you will love this. If you dislike either, this is not for you. The popsicle allows no space for passivity of the flavors. Blood Orange Fennel Popsicles
Yield: 6 popsicles | Prep Time: 30 minutes | Total Time: 6 hours Ingredients 4 blood oranges 1/2 cup brown sugar Teaspoon of whole fennel seeds Directions Bring the flesh of the blood oranges and a 1/2 cup of water to a boil. Add brown sugar and reduce to a simmer, until the flesh has broken down and the mixture has reduced. Once you have the consistency you desire, stir in a few fennel seeds. Pour mixture into molds and freeze until solid. To serve, dip in honey or agave and roll in fennel seeds.
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On a recent run through Wilder Ranch, Fiona and I stopped abruptly as the intense smell of spearmint had taken over the trail. An enormous mint bush had made its home on the trail edge and was spilling its fragrance everywhere. We enjoyed the scent for a bit longer and then continued on our run, also passing many wild blackberry bushes on the trail. By the time we returned to the car, this popsicle had been born. This popsicle is a pretty block of ice. It is not creamy or soft like most of the other popsicles have been, as the base is not fruit juice or dairy, but water. It is still a good popsicle, if you are a patient popsicle consumer. Blackberry Mint Popsicles
Yield: 6 popsicles | Prep Time: 10 minutes | Total Time: 5 hours Ingredients 2 tbsp mint leaves 2 tsp honey 1/2 c blackberries Directions Place mint leaves and honey into a blender with two cups of water. Blend until mint is broken down. Pour into molds and add as many blackberries as you see fit. Freeze until solid. |