Time again to post for the Secret Recipe Club (details after recipe). This month I was assigned the blog ‘A Pretty Life in the Suburbs‘ – a sometimes food blog that is more that story…the everyday story of life in the burbs, little kids and all. The story of Jo-Anna and her family; her hubs, one daughter and two sons. The recipes she makes for her family, the detailing of projects she enjoys and sometimes just a moment of life as it is happening and altogether charming. A lifetime ago for me it seems as my youngest just moved into her own place a year ago after finally graduating from college.
My first visit to Jo-Anna’s blog left me just a tiny bit worried about what I would find to prepare. I like making dishes for friends and family that take up a good sized block of time to plan, prepare and serve…I find joy in that exercise. Jo-Anna is preparing foods more in tune with a young mom and reading her list of recipes took me back to those years and made me smile. Worms in Dirt, Barbecue Beer Roasted Chicken, and this one…a meal from what is leftover in the fridge, Ham and Broccoli Noodle Bake (OK, wait…that could be me today too!).
And then I saw one…the one word that gets me every time. Maple. Maybe I should have been born in Canada, I love, love, love their maple syrup (though, to this day I still call it syrple, a throwback to my youth when that is how I said it, how it’s been joked about and now how I choose to say it today!). So though I’m not a huge fan of mangoes and love goat cheese more than feta, I decided I would do a take on Jo-Anna’s Maple Vinaigrette.
So Barb…explain then why the title of this post is about strawberry, lime and yogurt popsicles? Well, Ms. Organized that I try to be (but too often feel like it’s really mis-organized), I get my assignment, go straight to my assigned blog, find a dish and setup a dated post with the blog name, page of the dish and the link code that is assigned to us already inserted and then schedule the post; knowing I will get the job done by the time the post is scheduled to appear. This month I’m a slacker. It’s Saturday and I’ve got to get the dish made today, photographed and setup to post today and at the same time get the same done for a post about the Snowmass Culinary and Arts Festival that published yesterday. As much as I love maple, I was going to have to get to the market for the main components in the salad I had planned so decided to take another quick peek at Jo-Anna’s blog and try to avoid that trip.
And what to my eyes should appear but a fun twist on some pops; a combination of pureed raspberries and yogurt. Popsicles Barb? Well, in all honesty I just want to share what I love and remembering that last month I did Sugar and Spice Popcorn and it was so well received that I thought a popsicle would be fun for summer. I had recently seen my friend Ken post these Strawberry Watermelon Pops for the Abby Dodge #baketogether we both participate in. Not only did the popsicle sound terrific but I just loved the look of them. Enough to find out where Ken got the molds and enough to buy my own set. When did they arrive? Yesterday. Am I dying to make something. That I am. And what should I spy today? Well, you see how this is coming together right? I was helpless as fate or karma seemed to make this a choice I could not deny.
Strawberries in the fridge meant they replaced raspberries and they were a bit too tart to not add a bit of sugar and I HAD to add some raspberry liqueur. Not that it’s needed but I have a reputation and I must honor those expectations! Luckily I already had a bottle of Chambord Raspberry Liqueur in my liquor cabinet; it’s a nice touch but not a necessary one if you’re making these for kids. And just a touch if you use it; my recent experience with sorbets and liqueurs made it especially clear just how much alcohol can affect the ability of liquid to freeze.
I always have Greek yogurt on hand and decided to up the flavor a bit with some sugar and vanilla; yes, those are vanilla speckles, not dust on your monitor!
Limes on the counter and a taller popsicle form then the example on Jo-Anna’s blog? Seems I’m now adding a limeade layer. Do it, skip it, whatever ‘floats your boat’ it but I just finished my first one and lo and behold I feel like a kid again. Maybe Jo-Anna will adopt me.
Strawberry, Vanilla Yogurt and Limeade Popsicles
A cool summer treat combining fresh fruit and sweetened yogurt.
- 2 cups (16 oz) Greek yogurt
- 4 tablespoons sugar
- 1 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
For the Strawberry Puree
- 12 ounces strawberries (approx 3 cups) or use raspberries, peaches or blueberries
- 2 tablespoons sugar
- 1 tablespoon Chambord (optional)
For the Limeade (optional; I thought a third layer with my taller popsicle forms would be fun)
- 1 1/2 cups water
- 1/2 cup granulated sugar
- 1/2 cup lime juice
- 1 tsp lime zest
- If doing the limeade layer, make a simple syrup; combining the sugar, water and zest and heating just until the water starts to simmer; the sugar should be dissolved. Remove from heat and strain out the zest. Add the lime juice and allow to chill in freezer while preparing the other ingredients.
- Mix the yogurt with the sugar and the vanilla.
- Puree the strawberries and sugar in a food processor or blender. Stir in Chambord if using.
- Layer the popsicles with your ingredients. I found it worked best to use a little funnel to keep the various ingredients from being dripped all over the inside of the popsicle form.
- Freeze for approximately four hours.
- I wanted to mix up the order of the layers in the popsicles but with the lime juice layer being so liquid it would have meant freezing each layer separately; I didn't want to do that so it went in the molds last.
Jo-Anna mentioned that these pops were best after they had sat out for about 5 minutes once out of the freezer. Mine needed that time to soften up enough to remove them from the forms. It was warm here; I certainly enjoyed slurping these at the end of the day. Think of all the flavor combinations you can use...I know I will!
I suppose by now the secret is out. The Secret Recipe Club is really not that big of a secret is it? I mean, anyone can join so what’s the big deal? Well, each month, we are assigned a blog to pick a recipe from, any recipe. With close to 100 members now there is a huge diversity of blogs and we never know which one we will get or who will be assigned to make something from ours. So those ‘secrets’ are revealed the day we post and it’s fun on both ends. To find a recipe from another blogger to re-create in our own way and also to see what someone else take was on something from our own blog.