Mango & Mint Ginger Pops

I recently partnered with Cost Plus Word Market to create a Summery popsicle recipe perfect for these hot afternoons!

I spent many a Summer afternoon out on our family’s back deck with my siblings, playing with our puppy while licking dripping popsicles.  My mother would provide us with seemingly endless frozen sticks as long as we would keep our grassy feet and sticky hands outside for a couple hours.

My sister and I would always give our little brother all the orange and purple popsicles because nobody else liked those but our mom would not buy a new box until we had emptied the last one.  Thankfully four-year-olds are really compliant when it comes to frozen sugar.  

On a side note, he would "share" his popsicles with our dog.  Hmm.  Apparently she did not mind orange either.

While I would still happily unwrap one of the classically American “Rocket Pops,” we are grown-ups now and we can be a little fancy.

These popsicles are embarrassingly easy to make, especially if you have a food processor.

Mango juice, lime juice, and a hearty handful of fresh mint go into the food processor and are pulsed until the mint is finely chopped.

This Belvoir Fruit Farms Ginger Cordial adds an unexpected kick to the sweetness of the mango and fresh mint.

Though my tastes may have matured over the years, my patience has not.  The hours of waiting for the pops to freeze are still agonizing. 

In the past, making popsicles at home has been a challenge. After waiting four to five hours for my creations to freeze, I was always so disheartened when they would not come out of the molds. I have to say that this mold was pretty painless! And I love the classic, rounded shape, I am not into those square popsicles.

These popsicles are so refreshing and unexpected.  I am loving the combination of fruity mango, herbaceous mint, and spicy ginger on these hot June afternoons. 

Now I am dying to make everything into popsicles.  I'm thinking a watermelon-strawberry-lime number may need to happen soon... 

A freezer full of popsicles and not a single orange to worry about.  Adulthood seems pretty nice at the moment. 

Sincerely, 

Pedantic Foodie

Many thanks to Cost Plus World Market for sponsoring this post!  I really enjoy working with brands that I truly love, and their support helps me keep this site going.  As always, all opinions are completely my own.  

You can find more of World Market's Summery products along with delicious ice cream recipes here to help you stay cool and make this season extra special! You can also check out their Ice Cream Shop for ice cream molds and accessories!

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Mango & Mint Ginger Pops

makes about 14 popsicles

- 4 cans Philippine Mango Juice (8.4 oz each)

- 1/4 cup freshly squeezed lime juice

- 1/2 cup fresh mint, packed tightly

- 1 cup Belvoir Fruit Farms Ginger Cordial 

- popsicle sticks

In the work bowl of your food processor, combine lime juice, one can of the mango juice, and the fresh mint.  Pulse until the mint is finely chopped.  Then, transfer the mixture to a large measuring cup or pitcher and stir in the ginger cordial and the remaining mango juice. 

Distribute the mixture evenly amongst your popsicle molds and cover with the lids.  Freeze for about one hour, then put the popsicle sticks in place and freeze for an additional 3-4 hours. 

When the popsicles are solid, fill your sink with about 4-inches of warm water.  Place the popsicle mold in the water for 20-30 seconds, then remove the popsicles from the mold.  

For long term storage, wrap each popsicle individually in parchment paper and place in zip-top bags.  Or you can just eat them now because Summer is short and these are delicious.  Enjoy! 

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Raspberry Poppyseed & Cornmeal Shortcakes

It’s officially Spring.  I went on a walk yesterday, I have a few new sundresses, allergies are making me wish that my head was removable, and I am planning my egg-dying color scheme for this year.  

I’ve been daydreaming about baked ham, my mama’s peanut butter eggs, and egg-hunting more than ever over the past few weeks, as that winsome seductress, Spring, has slowly made her arrival.  I was even tempted to buy a package of marshmallow peeps the other day, and then I reminded myself how much I hate those things and walked away with only a tiny bit of regret.

Shortcakes, perhaps more than any other dessert, heralds the coming of Spring. The markets are once again filled with bright berries and, as we sit on the brink of one of the sweetest holidays, it seems like the perfect time to revisit this homey treat -- with a bit of a twist, of course. 

Growing up, strawberry shortcake was much beloved by my family.  It meant spongy, oily, store-bought cakes, sugar-coated strawberries, and, though I cringe to say it - CoolWhip.  

Though I was never deprived of home-baked treats as a child, my family did not mind taking a few shortcuts now and then.  

These days, I've exchanged store-bought cakes with homemade, and CoolWhip is permanently banned from my refrigerator, but shortcakes covered in berries and cream have not lost one ounce of their charm.  

These particular shortcakes have a marvelous texture, due to the addition of cornmeal and poppy seeds.  

You may have noticed my love for poppy seeds.  I use them A LOT.  It's probably because I'm a total texture-addict.  My mom and I have a habit of dumping cereal atop our bowls of ice cream just because we cannot stand to have creamy without a bit of crunchy.  Weird?

Well my grandfather eats his ice cream with cheese crackers, just to put things in perspective. 

A generous dose of heavy cream and butter make these cakes rich and buttery -- the perfect compliment to fresh, acidic berries and airy cream.  

Shortcakes are imperfect, it's part of their charm.  The dough is shaggy, the rounds may be a little lopsided -- that is all okay. 

The most important thing to remember is not to overwork your dough.  Do not try to make it perfectly smooth, as that will just result in a dense, tough cake. 

Before they meet the oven, these tiny cakes are brushed with egg wash and sprinkled with sugar. 

Turbinado sugar would be an excellent choice, but if you somehow misplaced yours like I did, granulated sugar will do the job. 

Oh yes, these shortcakes have raspberry inside them too!  I really love raspberries. 

While the shortcakes are baking, the rest of our raspberries are macerating in sugar and lemon juice.  Maceration is your friend.  It helps berries create their own natural syrup.   

Cream is portioned, berries are heaped, and it's almost time for dessert. 

Spring tastes delicious. 

If you, like me, are still figuring out your weekend brunch menu, this would be a really, really good choice.  

Happy Easter! 

Sincerely, 

Pedantic Foodie

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Raspberry Poppyseed & Cornmeal Shortcakes

makes 12 / recipe adapted from Bon Appetite

for the raspberries

- 2 1/2 cups fresh raspberries 

- 1 1/2 tablespoons fresh lemon juice

- 1 tablespoons granulated sugar

Place raspberries in a large bowl and drizzle with lemon juice and sugar.  Toss gently to combine.  Cover and refrigerate for 30 minutes or until ready to use. 

for the shortcakes

- 1/4 cup granulated sugar + extra for sprinkling 

- 1 tablespoon baking powder 

- 1/2 teaspoon kosher salt 

- 1 1/2 cups all-purpose flour

- 1/2 cup cornmeal 

- 1/2 cup unsalted butter, chilled and cut into cubes 

- 1 cup heavy cream 

- 1 tablespoon poppy seeds

- 1 cup fresh raspberries  

- 1 egg 

- 1 teaspoon water

Preheat oven to 400 degrees.  

In a large mixing bowl, combine sugar, baking powder, salt, flour, and cornmeal; whisk to combine.

Add butter and use a pastry cutter or the tips of your fingers to work it into the flour mixture, forming pea-sized pieces.

Add heavy cream and poppy seeds and use a large spoon to combine.  Gently fold the flour into the cream, forming a rough dough.  Fold in fresh raspberries, working gently so as not to crush the berries.  

Turn the dough out unto a floured surface and gently shape into a disc about 1-inch in thickness.  Sprinkle the top of the disc lightly with flour. 

Use a biscuit cutter to cut 3-inch rounds of dough.  Place rounds 1-inch apart on a baking sheet lined with parchment.

In a small bowl, whisk to combine egg with one teaspoon water.  

Brush the top of each shortcake round with the egg wash and sprinkle with sugar.  Bake for 15 minutes, or until golden brown. 

Place the shortcakes on cooling racks and allow to cool fully before serving.  At this point, shortcakes can be stored in airtight containers for several days. 

for the cream

- 1 cup heavy whipping cream 

- 1/4 cup confectioner’ s sugar

In a large bowl, combine heavy cream with confectioner’s sugar.  Use a hand mixer to beat the cream on high speed until soft peaks form.  

to serve

Place one shortcake in a small dish and cover with a spoonful of cream and a heaping spoonful of macerated raspberries.  Serve immediately.  Enjoy! 

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Brown Sugar & Ginger Roasted Pears with Vanilla Cream from Food52's Vegan

There's something is the air.  A quiet, bashful something that none dare speak of aloud.  It is the Christmas present that is never forgotten and never wrapped.  But it arrives nonetheless and is truer and realer than anything that lay beneath our candied-colored glowing trees.  

Hope.  I would claim that even the most grown up of us still feel a glittery sense of undeniable, unexplainable, magical hope at Christmas. 

Perhaps it is because we sanguinely believe that the upcoming new year promises better things than those left behind us.  New beginnings and blank slates are envious gifts indeed.  Perhaps it is because, as dear old Scrooge's nephew once declared, Christmas is a time "when men and women seem by one consent to open their shut-up hearts freely, and to think of people below them as if they really were fellow-passengers to the grave, and not another race of creatures bound on other journeys."  Or perhaps, it is simply because we live in the light of that one, great gift, given so many years ago, that brought the most assured, truest hope the world could ever claim.

I received this book in the mail several weeks ago and approached its beautifully designed pages with both trepidation and delight.  

You may not be aware of this, but I am not actually a vegan.  Ha. Haha.  If you have spent more than thirty seconds on this site you have figured that out.  

Of course, I have a very good reason for not being a vegan.  Butter.  The end. 

But in pursuit of open-mindedness and for the sake of being a well-versed foodie, I decided to bring this book into my animal bi-product-loving home to see what treasures it had to offer. 

I was not disappointed.  In fact, if I could eat roasted pears and almond butter all day long I just might convert.  Until I saw a buttered yeast roll and then it would be all over.

Nonetheless, these pears are really, really good.  Like, really good.  They became my lunch, dessert, and afternoon snack.  But it's vegan, so it was healthy.  I think... 

These pears would have been fantastic on their own, but I added pomegranate arils and toasted pine nuts because you know what a jerk I am when it comes to following recipes.  

Doesn't all that caramely goodness make your heart flutter?  It does mine.  

Pears are so pretty.  I love it when I can score them with their stems intact. 

These sweet, ginger-spiced pears are served with a dollop of vanilla cream, which was also supposed to be vegan but...  I can explain.  I'm sure cashew cream is amazing, and I had every intention of trying it as the book encouraged me to, but I bowed out at the last minute because I could not will myself to look at a cashew.  I had a bad experience with them once.  Details can be spared, but let me just say that I can no longer look at them without getting nauseous.  

So that's why I used regular cream.  I cheated.  No shame.

I am sure that the cashew cream would have been amazing, and if someone would like to make it for me and keep the whole cashew thing a secret, I will happily take it off your hands.

This book is beautifully written from start to finish, and it may even inspire you to set aside the butter for a day.  Choose your adventure, whether it be Gingered Carrot Bisque or Blackberry Coconut Ice Cream.  

Being a quasi vegan wasn't so bad for an afternoon.  

Merry Christmas dearest friends, and thank you for making this year the my best yet.  Thank you for reading this blog and for giving me someone to write for - you are appreciated. 

Sincerely, 

  Pedantic Foodie  

I received this book from Blogging for Books for this review. As always, all opinions are completely my own.  You can purchase the book here or find more of Food 52's beautiful products on their website! 

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Brown Sugar & Ginger Roasted Pears with Vanilla Cream

recipe adapted from Vegan / serves 4-8

• 4 medium Bosc Pears, halved and cored
• 1 tablespoon fresh lemon juice 
• 1/3 cup light brown sugar 
• 1 tablespoon freshly grated ginger 
• 1/2 cup heavy cream
• 1/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon freshly grated nutmeg 
• 1/2 cup pomegranate arils 
• 1/4 cup toasted pine nuts 

Preheat your oven to 375 degrees. 

Place pears, cut side up, in a large baking pan.  Drizzle the pears with lemon juice and rub with ginger and sprinkle with brown sugar.  Pour several tablespoons of water into the bottom of the pan.  

Bake for 25-30 minutes, until the faces of the pears are golden and the flesh is fairly tender.  While the pears are baking, baste them once or twice with the juices they have released.  Remove from oven and flip each pear over, then bake for an additional 10-15 minutes. 

In a large bowl, combine cream and confectioner’s sugar.  Beat with an electric mixer until soft peaks form.  Mix in vanilla extract and fresh nutmeg.

To serve, place one or two pear halves cut side up, on each plate.  Drizzle with some of the juices from the pan and top with whipped cream.  Sprinkle with pomegranate arils and pine nuts.  Enjoy!