Tag Archives: strawberry

popsicles

The Dish: Cocktail Popsicles

Stay cool by the pool this summer with these adult popsicles. Of course you can make them non-alcoholic and they’ll still be delicious but that little extra kick just makes them so much more special.

This recipe for super simple strawberry margarita popsicles is amazing! Replace the alcohol with the same amount of sprite or fruit juice for the kiddos. Use different color sticks to tell the difference. For an added margarita touch, sprinkle a little course salt on the pops when you take them out of the molds.

Invest in a popsicle mold. Seriously. I bought one a few years ago and it’s one of the best purchases I ever made. They’re so cheap but a wonderful investment. Instead of buying popsicles all summer make your own in any flavor you want! They’re healthier and take no time at all to make.

Look for the original of this recipe and many more summer treats on my Pinterest page, Scottsdale Living: The Dish.

Strawberry Margarita Popsicles

yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)

1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec

1 tsp course sea salt

*Liquid should total 8 ounces if you’re substituting alcohol for soda or juice

Instructions:

Cut and skin oranges into small pieces. Halve strawberries. Place all ingredients in a food processor or blender.

Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.

Pour mixture into preferred Popsicle mold.

If you do not have reusable plastic molds, place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.

Insert Popsicle stick and transfer mold to freezer to set.

Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles. Careful not to melt the popsicles.

If desired, sprinkle a little course salt on the pops for an extra margarita touch.

Photo and recipe courtesy of SheKnows.com

Courtesy of: Adventures in Cooking

The Dish: Strawberry Rhubarb Tarragon Tart Tatin

I have a small obsession with rhubarb. Whether it’s in a pie, tart or crumble I love it but that wasn’t always the case. For years I was leery of rhubarb for its similarities to celery, which I hate. I feared it would be stringy and flavorless; the bane of salads and soups alike. How wrong I was.

Rhubarb is intensely sour and when cooked breaks down in to the most luscious, soft texture. I love its tangy flavor that make you pucker. It livens up a dessert and cuts through cloying sweetness. Strawberries are the perfect companion to rhubarb for their mild sweetness without adding a ton of extra sugar.

Dessert isn’t the only place you can find rhubarb. I’ve seen recipes that use it as a substitute for lemons in savory dishes, even salsas and relishes. I’ve even seen it used in lemonade to add a pretty pink hue to the refreshing drink.

Give this herbaceous recipe a try instead of the usual strawberry rhubarb pie this spring. You won’t regret it.

If you’re not a fan or can’t find tarragon, try a bit of rosemary or mint instead. The herbs add an elegant aroma to this twist on the French classic.

As always, you can find the original to this recipe and more on my Scottsdale Living Pinterest page.

Strawberry Rhubarb Tarragon Tart Tatin

Crust

2 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoons sugar
1 cup butter, cold and hard
1 teaspoon cider vinegar
5-8 tablespoons water, cold

Strawberry Rhubarb & Tarragon Filling

3 tablespoons butter
1/3 cup sugar
1 teaspoon water
12 large strawberries, halved with caps removed
1 and 1/3 generous cups rhubarb cut into 1-inch pieces (frozen works as well)
2 tablespoons sugar
pinch cinnamon
1 teaspoon fresh tarragon, finely chopped

Begin by preparing the crust. In a large bowl combine all of the dry ingredients. Grate the butter on the largest hole setting of your grater over the bowl, mixing to coat the butter shards in the flour mixture every 10 seconds or so. Add the cider vinegar and 5 tablespoons of water and mix the dough. If it stays in a clump when you squeeze it in your hand, it has enough water, if it falls apart, add more water until it stays together. Shape the dough into a ball and roll it out into a 1/2 inch thick disc. Cover with plastic wrap and refrigerate.

Preheat the oven to 425 degrees Fahrenheit. To make the filling, heat the sugar, butter, and water in a roughly 8-inch skillet over medium heat for 8 minutes, or until the sugar has caramelized and the mixture is bubbling. Add the strawberries and rhubarb and sprinkle the remaining sugar over the top. Simmer for 20-30 minutes over medium-low heat. Remove from the stovetop and stir in 1 teaspoon of the tarragon, then sprinkle with the cinnamon. Place the crust over the skillet, quickly tucking it down into the pan around the edges of the filling. Cut three 1-inch slits in the top to allow heat to escape before placing it in the oven.

Bake for 20-25 minutes of until the top of the crust is golden. Remove from the oven and allow to cool for 20 minutes before attempting to flip the pan over onto the serving plate. Once flipped, gently remove the pan to display the filling inside. Sprinkle with the remaining tarragon and allow the tart tartin to continue to cool for 30 minutes before serving.