We hope your holiday is filled with mojitos, iced tea, popsicles, and love!
Monthly Archives: July 2014
Lemongrass Mint Iced Tea
Mint is our ingredient of the season. We’ve used it in a variety of drinks, both alcoholic to non-alcoholic, salads, and body scrubs.
Today we’re sharing an amazingly simple and delicious herbal iced tea that’s the perfect addition to any summer spread. This pairing of lemongrass and mint is something I’ve carried around with me for years, only getting the urge to mix up a batch on the hottest of summer days, just like the first time I had it.
Pizza: Four Ways (and some more ways)
Show me a person who doesn’t like pizza and I’ll show you a liar. Pizza is the perfect party pleaser because everyone loves a slice once in awhile a day. There are trillions of topping combinations and with a little planning, it’s relatively quick and easy to throw together. Pizza is also the perfect party food because you don’t need utensils or even a plate. With all that in mind, we decided to throw a little pizza picnic in Saxis, Virginia this past week. If you’re entertaining for the fourth of July, you may want to give one or four of these pizzas a try!
Start with a cold hors d’oeuvre pizza with lime crema, avocado, cilantro and grilled corn. Next serve a classic margarita pizza with roasted tomatoes and then bring out the caesar salad pizza (inspired by this idea) and lastly the pesto, pea, parm and artichoke pizza. We used this recipe for the dough, which we originally read about in this article.
Toasted Coconut Popsicles
Are you ready for the perfect summer popsicle? Toasted coconut paletas by Fany Gerson are so delicious that written word will never do them justice. These sweet and nutty coconut popsicles are the perfect compliment to the refreshing avocado pops we featured a couple weeks ago. Originally, I wanted to try my hand at making coconut ice cream this summer, but after whipping up these easy coconut pops, I’m not sure I want to go any further. The paletas have a delicious creamy consistency so they’re actually more like ice cream than popsicles. If you’re vegan, try these avocado pops, if you’re not, let’s get started 🙂
Ingredients:
- 1 cup shredded coconut
- 1 can (140z) coconut milk
- 3/4 cup half & half
- 1 can (13.5oz) sweetened condensed milk
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Equipment:
- Baking sheet
- Blender
- Popsicle molds
Instructions:
- Preheat the oven to 350°. Spread shredded coconut in a thin layer on a cookie sheet. Toast 10-12 minutes, stirring or shaking the pan often to ensure even browning and no burning. Remove from oven, and let cool to room temperature.
- While the coconut is toasting, combine coconut milk, half & half, sweetened condensed milk, salt, and vanilla extract in a blender. Blend until smooth, add toasted coconut and pulse for 5 to 10 seconds.
- Pour into molds (makes 10 pops) and freeze 6+ hours until firm. We like to store our pops in little wax bags for easy access because when you’re hot there’s no time to mess around with a popsicle mold.
If you are looking for a way to beat the heat, this my friends, is the best way. You won’t even work up a sweat because they’re so simple to make. Enjoy!