Adults can have icy treats too
There are plenty of ice-pop flavor combinations that will appeal to both kids’ and adults’ palates. The key is to add a little acidity or tartness to balance the usually fruity sweetness.
Two of my favorites are Raspberry-Lime Popsicles and Buttermilk-Blueberry Popsicles. (Full disclosure: I nicked these recipes years ago from an issue of Donna Hay magazine).
For the Raspberry-Lime, combine 1 cup sugar and 12 cup water in a small saucepan over medium-high heat and bring to a boil for 1 minute to form a syrup. Set aside to cool. Purée 10 ounces of raspberries in a food processor, then strain through a fine-mesh sieve to remove the seeds. Combine the puréed raspberries and cooled syrup with 14 cup freshly squeezed lime juice and pour into 12-cup ice-pop molds. Freeze until slightly set, then insert sticks and return to the freezer for about 4 hours.
For the Buttermilk-Blueberry, combine 2 12 cups buttermilk and 14 cup honey in a large measuring cup. Pour the mixture into 12-cup molds and distribute 1 cup of blueberries among them. Insert sticks and freeze for about 4 hours, until set.
— Jane Black, The Washington Post
Remove shoots from garlic cloves
The green sprout in the middle of a head of garlic really is a sprout; it’s a sign that the head of garlic is older and is trying to put out a shoot.
Make sure to buy heads that are firm with tight cloves and dry skin. Don’t buy garlic that looks shriveled or has soft cloves, and don’t buy whole heads that have been kept in a refrigerated case.
The good news is, a green shoot won’t hurt you. It can be bitter, though, so you should remove it. It’s easy to pull it away when you cut the clove in half.
— Kathleen Purvis, McClatchy News Service
On the bookshelf
“The Country Cooking of France”
By Anne Willan, Chronicle Books, $50.
“Regionalism is back” declares the much-lauded cookbook author and cooking teacher before plunging into soups from Provence or Perigord or pork recipes from Normandy or Burgundy. Willan’s heralding of these classic recette du terroir (or recipes from a specific place) suffuses the book with a respect for authentic flavors, all the while exciting the reader with the desire to capture the essence of the real thing.
— McClatchy News Service
PHOTO NOT SHOWN: Cover of book