Monday, September 12, 2011

Balsamic Strawberry Popsicles

Yesterday was the last day at the pool for the Brave Astronaut clan. Yes, our pool is open for an extra week after Labor Day and it is glorious to have that opportunity. I managed to get in one last time (and the water wasn't as cold as I thought it might be - given all the rain we've had of late) and took a jump off the high dive.

So here we are in the middle of September (already?) and Indian Summer is surely about to begin and there will be a few more warm days before the weather really turns "crisp." I know that Mrs. BA hates crisp, but I sort of like the fall. Not as much as the winter, mind you. But that would get me in even more trouble with Mrs. BA.

Here's one last summer recipe to either make or save for next season!

Balsamic-Strawberry Pops
Epicurious | July 2011
by Charity Ferreira

A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.
Yield: Makes 6 to 8 pops

  • 2 cups sliced, hulled strawberries (from about 1 pound berries)
  • 1/4 cup sugar
  • 2 1/2 tablespoons good-quality balsamic vinegar
  • Freshly ground black pepper
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don't want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.

Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Update / Bonus Recipe:
In the July 17 New York Times Magazine, the food column had several options of popsicles: Fruity, Savory, Creamy, and Boozy! Enjoy - the recipe / article is here.

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