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the sweet scoop

posts tagged ‘sweet’

Savor Summer with Apricot Rice Pudding Pops

Saturday, June 14, 2014 at 05:06 PM - Posted by Megan - (0) comments

Who doesn’t love a good popsicle? Summer’s ultimate frozen treat that’s fun to eat, easy to make, and reminds us of scorching hot days when we were young—probably with the melting sugary pops running down our faces. Happy as can be.

apricot-rice-pudding-pops-6461
For a grown up twist on everyone’s favorite childhood chiller, try these creamy Apricot Rice Pudding Pops. And find more mouthwatering recipes for ice pops, paletas, and popsicles in boozy, bold, and fresh fruit flavors at BonAppetit.com.
Apricot Rice Pudding Pops
Recipe adapted from Bon Appétit

  • 1 cup whole milk
  • 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 1/8 teaspoon nutmeg
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup quartered pieces of dried apricots
  • 1/4 cup sugar
  • Combine milk, coconut milk, cream, lemongrass, ginger, nutmeg and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes. Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.

    Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.

    Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen. Image courtesy of Bon Appétit.

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    Peach Bourbon Ice Cream

    Friday, July 5, 2013 at 01:07 PM - Posted by Megan - (0) comments

    Juicy peaches at the peak of ripeness are one of my favorite summertime treats. And there’s nothing like creamy, homemade ice cream to keep you cool on a hot day. This easy-to-make recipe combines fresh, flavorful peaches with a touch of bourbon and honey sweetness. The result? A perfectly refreshing, warm-weather delight that’s sure to be a winner at your next summer party.

    peach bourbon ice cream
    Recipe adapted from Cooking Light, with my additions of bourbon and honey to kick it up a notch. Churn up a batch and enjoy!

    Peach Bourbon Ice Cream

  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Bourbon whiskey
  • 1 tablespoon honey
  • Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm. Note: this ice cream is best eaten the same day it’s made.

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    The Sweeter Side of a Savory City

    Monday, June 4, 2012 at 02:06 PM - Posted by Megan - (1) comment

    New Orleans is world-famous for its savory cuisine — a unique combination of Creole, Cajun and French flavors that produce the city’s indigenous culinary landscape.

    Yet over the past several years, the Big Easy has been gaining recognition for the sweeter side of things. More and more New Orleans restaurants are employing acclaimed pastry chefs, who are elevating the level and quality of desserts across town. There’s been an emergence of local sweet shops and pastry boutiques that offer far more than pralines and pecan pie. And just last week, The Big Gateaux Show brought world-renowned pastry chefs together for a theatrical cake competition and tasting to celebrate the 20th anniversary of the New Orleans Wine & Food Experience.

    One of the pioneers of the city’s pastry movement is Tariq Hanna, the celebrated chef-owner of Sucré. Upon visiting New Orleans several years ago, Tariq noticed that the local dessert scene was somewhat uninspired. “It was the same four desserts everywhere.” Tariq mentioned, “Bananas Foster, beignets, pralines and bread pudding.” Determined to bring something new to NoLa’s dining culture, Tariq opened Sucré in 2007 — a bright, inviting sweets haven in the Garden District that specializes in exciting, handcrafted desserts and confections that weren’t typically found in area restaurants at the time.

    While in New Orleans last week, I had the pleasure of joining Tariq at the oh-so-charming Sucré to delight in some of his signature delicacies. Feast your eyes on the striking array of French macarons, fine chocolates, handmade marshmallows, decadent desserts, cupcakes, gelato & more featured in the gallery below.

    1. The Sucré storefront on Magazine Street in NoLa\'s picturesque Garden District
    2. Strawberry season is in full swing at Sucré with petite cakes, specialty chocolates & more
    3. Buttery dark chocolate, caramel & fleur de sel cookies. Absolutely to die for!
    4. Sucré owner & celebrated pastry chef Tariq Hanna serves up his signature sweets
    5. Chocolate lovers can get their cocoa fix with an assortment of eclairs, cakes & tarts
    6. Handmade fluffy Tahitian marshmallows are a melt-in-your-mouth seasonal treat
    7. Colorful collection of delicate French macarons filled with luscious mousseline
    8. Sucré\'s bright & inviting interior — such a darling boutique!
    9. Guests can dig into delightful desserts, like this colossal chocolate fudge brownie sundae
    10. Fudgy s\'mores skillet with melted marshmallow and creamy toasted almond gelato. Yes, please!
    11. Handmade chocolate bars adorned with toasted almonds, coconut flakes, candied violets & more
     
    After a generous sampling from Sucré and several other indulgent creations from Zak Miller (Coquette), Kelly Fields (August) and Phillip Lopez (Root), N’awlins officially put me in a sugar-filled state of bliss. Clearly, a new desserts standard has been set in this city and it was thrilling to witness so many restaurants stepping up their game. Afterall, there’s no better way to cap off all that savory cuisine than with a sweet finish. Or a few.

    For more sweet inspiration, check out this clip to see what Tariq Hanna has to say about Sucré and find out which New Orleans treats chefs John Besh, Johnny Iuzzini, Ron Ben-Israel & more can’t get enough of. 
     


     
    Filmed during the New Orleans Wine & Food Experience at the The Big Gateaux Show event and throughout the weekend festivities. Learn more about New Orleans pastry culture in this great article on Nola.com.
     
    Stay sweet New Orleans!

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