AC ART of Food Weblog

Eating tips for runners!

acaof — Thu, 26 Jan 2012 14:17:28 +0000

Mornin’ all! Whenever I’m in need of superb running advice I immediately turn first to Runner’s World. Their magazine and online site encompass the ideal fundamentals and necessities when it comes to being ‘your best runner’. It’s not always about being the fastest as much as it is about feeling your best and being at your optimal healthy best! So here are some GREAT buliding blocks if you ever wondered what you should be eating before and after your runs for you to feel good and be good to your body:

Runner’s Diet

The Pack Rules: Eating and Drinking

Essential advice from runners and readers.By Yishane LeeImage by David BrinleyFrom the November 2008 issue of Runner’s World

1. EAT BEFORE

If you’re heading out for an hour or more, you need some fuel at least 30 minutes before you run. “I generally go with the three-to-one carbs-to-protein ratio,” says Anna Wood of New York City, who likes whole-grain cereal with milk. Carbs provide energy, and protein and just a little fat help it last. “Peanut butter settles well in my stomach, and since it is high in protein and fat, it provides lasting energy throughout long workouts,” says Jenny Jensen of Redmond, Washington. Other favorite boosts are honey on toast, oatmeal, bananas and peanut butter, fruit and nuts, granola, and energy bars.

When I run, I plan out the snack I’m going to eat after I’m done.” -Liz Lawrence Atasacadero, California

2. OR SIP SOMETHING

If you’re rolling out of bed, not starving, and only going for a few miles, you probably don’t need anything more than a few sips of whatever gets you going. “As an early morning runner, I rarely eat, but I always have several cups of coffee,” says Erik Petersen of Eugene, Oregon. Good choice, since numerous studies have shown that caffeine boosts performance during exercise. Dennis Ang of Hong Kong likes a prerun Red Bull, while Jordan Paxhia of Brookline, Massachusetts, drinks Emergen-C. “If I run in the morning, a Diet Coke is a must!” says Lisa Allison of St. Louis Park, Minnesota.

3. CARRY CANDY

You’ll need to refuel on the run if you’re going out for longer than 75 minutes. “I carry jelly beans and water for runs over 13 miles,” says Lisa Allison of Minnesota. Jane Cullis of Toronto prefers gummy bears, while Sarah Dreier of Appleton, Wisconsin, is a Swedish Fish fanatic. Like candy, GUs, Sport Beans, Shot Bloks, gels, and energy bars all provide easily accessible carbs. “Dried fruits and raw nuts add salt and sugar and they’re calorically dense, so I don’t have to carry many!” says Kristin Field of Corona, California.

4. DRINK WHILE YOU’RE OUT

For runs less than 45 minutes, water is enough. Hour-long runs require replenishing with carbs as well as electrolytes, and sports drinks do the trick. “I drink half water and half Gatorade,” says Wendy Cohen of El Cajon, California. “I sip small amounts every 15 minutes.” Eric Bubna of Andover, Minnesota, finds out what drink will be served at his upcoming races and practices with that. “It’s important for your body to get used to it,” he says. To go hands-free, use a fuel belt, stash bottles along your route before your run, or map a course that goes by water fountains or convenience stores.

5. RUN TO THE FRIDGE

Postexercise, aim to refuel within the “glycogen recovery window” of 30 to 60 minutes, says Len James of Savannah, Georgia. It’s when your body most needs the nutrients in order to repair muscle tissue and replace glycogen stores. “I try to eat immediately after I run, usually a good mix of protein and carbs,” says Christian Taylor of New Holland, Pennsylvania. Jack Genovese of Amherst, New York, likes pancakes and a Slim Fast. “I go with what I am craving, which is mostly carbs with a little fat and protein, like a smoothie with banana, berry, honey, and soymilk, and half of a tuna sandwich,” says New York’s Anna Wood. “Eating properly makes me functional for the remainder of the day,” says Ricardo J. Salvador of Battle Creek, Michigan.

6. POUR CHOCOLATE

“After a half-marathon or longer, I can’t eat right away,” says Bill Kirby. “My wife hands me a cold bottle of chocolate milk that I immediately down.” A 2006 Indiana University study found that low-fat chocolate milk, with its optimal carbs to protein ratio, was just as effective as Gatorade at speeding recovery after exercise. And it doesn’t have to be cold. Brooklyn, New York, chocolatier Jacques Torres drank his own hot chocolate at mile 20 of the New York City Marathon in 2002. “When people smelled it, they all wanted some,” he says. Smoothies and protein shakes are good options, too. “I go for Carnation Instant Breakfast, which has quick carbs, protein, and vitamins,” says Chris Mateer of Webster, New York.

7. CARB UP

Any complex carbohydrates you enjoy are a good choice the night (or day) before a race, long run, or hard workout. “My favorite meal the night before a marathon is pizza because it’s loaded with carbs and protein. I did this before my first marathon, and it’s been a tradition since,” says marathoner Bryan Krasovskis of Niagara Falls, Ontario. “I notice a difference when I get quality carbs-complex carbs and nutrient-dense carbs like veggies,” says Dreier.

8. BE WARY

Meat, dairy, high-fat foods, and fiber too close to your effort may make you just run to the porta-potty. “When I eat meat before I run, it tries to make its way back up,” says Carlo de la Rama of Jersey City, New Jersey. “For afternoon runs, I’ll avoid dairy, meat, and fiber, like apples, at lunchtime,” says Rosemary Walzer of Milwaukee. “Fiber found in whole wheat makes you have to go to the bathroom,” says Michael Borodynko of Sewell, New Jersey. “Too much fatty food of any sort gives me gastric problems for the next few days, so I get most of my fat from almonds, avocados, and the occasional chunk of cheese,” says Lena Warden of Albuquerque. “Steer clear of burritos,” says Megan Lacey of Walla Walla, Washington, who learned the hard way.

“I train hard, so why not enjoy a piece of cake here and there?” -Avery Adams Georgetown, Kentucky

9. BE BORING

“I stick with what I know, and I do not try new food items before a workout or race,” says Henry Tong of Union City, New Jersey. “It’s all about avoiding cramps while maintaining fuel and minerals,” says R.O. Bonacquisti III. If you do try something new, just make sure it’s healthy. Olympic marathoner Deena Kastor ate low-fat, high-carb Chinese food the night before winning the 2008 Olympic Marathon Trials in Boston. “My husband got take-out from P.F. Chang’s,” she says. “I’d never eaten Chinese food the night before a race. And he said, ‘Well, you are trying to make the team for Beijing.’”

10. THEN HAVE FUN

“After a torturous long run, the best reward for me is a cheeseburger and an ice-cold beer,” says Daniel Guajardo of Austin, Texas. Finishing a marathon means 12 ounces of premium Japanese Wagyu beef for Dennis Ang of Tai Koo Shing, Hong Kong. “I reward myself with a few adult drinks after races. When you train for months, you deserve them,” says Josh Boots of Cedar Rapids, Iowa. Julia Weisenborn of Bowling Green, Ohio, goes for ice cream. “Any kind,” she says. “Large amounts.”

Carb Faves

Pasta 44%
Rice 9%
Bagel 11%
Energy bar 3%
Cereal 17%
Beer 16%

Based on 4,034 respondents on runnersworld.com

Make it a Great ‘Eat-right-when-you-run’ Day!

Running to…Stuffed Shells with Artichokes

acaof — Fri, 09 Sep 2011 20:26:08 +0000

Since I’ve recently started taking running serious, I’m educating and conditioning myself to properly fuel up for my runs. I have heard over and over that good carbs allow you to sustain during a runs but I struggle so with this because of my ’weight’ phobia as it relates to consuming PASTA! The mere word sounds indulgently cozy, warm, gooey, filling and HEAVY!

Well, Prevention online is attempting to change my mind about the pasta world. Small changes like switching to a lighter cheese and choosing whole grain instead of white enriched can not only make a difference in smarter eating but also add more textures and layers of flavor to your food.

Try these Stuffed Shells w/ Artichokes and let me know what you think!

Stuffed Shells with Artichokes

Be smart about cheese Replace full-fat kinds with reduced-fat versions, and choose lighter types when possible: The switch from part-skim ricotta to 1% cottage cheese saves 90 calories and 8.5 g of fat per 1/2 cup–while maintaining creaminess.

Time: 55 minutes
Servings: 8

24 jumbo pasta shells (6 oz)
1 tsp extra virgin olive oil
8 oz sliced mushrooms
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
1 1/2 c 1% cottage cheese
2 med carrots, shredded
1/2 tsp dried thyme
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 c shredded reduced-fat mozzarella cheese (2 oz)

1. Preheat oven to 400°F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes).

2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.

3. Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and divide among 8 individual baking dishes coated with cooking spray. Spoon desired amount of sauce over each. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.

Nutritional Info Per Serving 176 cal, 14 g pro, 25 g carb, 3 g fiber, 3 g fat, 1 g sat fat, 5 mg chol, 385 mg sodium

This version has…
52% fewer calories
50% more fiber
87% less fat
61% less sodium
95% less cholesterol
than a traditional version

Make it a Great Pasta Tasting Day!

What I noticed during my trip to the Farmer’s Market….

acaof — Tue, 30 Aug 2011 14:16:44 +0000

Greetings & Salutations!

Between planning my 2 year old’s supposedly ‘small’ birthday celebration and my hubby’s 40th birthday surprise party, time to sensibly shop for sustainably needed produce got the best of me leaving my fruit baskets and vegetable drawers bare. So this past Sunday I decided to visit my nearby State Farmer’s Market in Forest Park for some good ol’ locally grown, farm fresh produce! But here’s the thing, when I go to this particular market I tend to feel overwhelmed with all the vendor choices up and down the various driving aisles. How am I to decide the best price and produce without going to every single one?!?

With this market I have noticed a Mexican vibe that has grown considerably. I’m loving this primarily because Mexican food is slowly but surely taking over as my favorite food. All those hard to find culinary items for your fiesta can be found here, definitely. But I digress.

In my search for the best local produce, I drive up and down each aisle twice. Then depending on the offering, I pick the best aisle for my needs, park the car and begin to peruse. One vendor only sells by the case- not having a party anytime soon- I move on. Then I come upon what I think is the jackpot. But I start noticing that the packaging of the ‘locally grown’ produce is similar to the packaging found in chain grocery stores…hmmm. And right then, when the bunch of asparagus catches my eye, I see it. The purple rubber band making these green spears a bunch reads: Product of Peru. WTH?!?! Becoming a bit irritated, I immediately move on to the next, but notice this similar disappointment among many of the vendors.

Then I realize, that’s it! This is how I will select the vendors I buy from- I will inspect to ensure no commercial packaging or out-of-state/country labels are associated with my produce! And luckily there are a few like that in this market. When approaching one, I converse with the farmer. Asking everything from where the farm is located to their opinion of what the harvest looks like for the next season.

How did I make out? Let’s just say I had a wonderful learning experience that deliciously filled the bellies of my family! Hope this helps!

Make it a Great Market Tasting Day!

SENSATIONAL SUMMER (All-Seasons) SALADS!!!

acaof — Thu, 04 Aug 2011 14:42:39 +0000

Greetings all and look no more! I know it’s not Friday, but I have stumbled across a few PHENOMENAL Summer Salads that just couldn’t wait! But why let summer have all the fun?!?! I say call ‘em All-Seasons-Salads to enjoy anytime!

Did I mention they’re easy on the pocketbook too?!

Thanks to the folx fueling the awesome site all*you, there’s something for everyone in this green-leaf culinary collection for very little $$! And adding a little green onion here and a slice of strawberry there, are just simple ways of making these into your own signature salad creations!

Finally, a satisfying answer to eating well in the heat or anytime of the year for that matter, enjoy!

Here’s the link:

http://www.allyou.com/food/supercheap-meals/dinner-salads-less-00400000061301/page17.html

Make it a Great SensationalSalad Tasting Day!

Not your ordinary cheese burger & fries

acaof — Fri, 29 Jul 2011 18:09:59 +0000

Happy Friday to all!

I’m seemingly always looking for new and out-of-the-box ways of preparing standard culinary favs. The American classic cheese burger & fries, my dear friends, is not off-limits!

Here’s my gourmet approach to ‘outside’ thinking on a classic weekend combination Enjoy!

Here’s what you need for two (2) servings:

-2 hot of the grill/pan self-prepared burger patties (ground turkey, chuck/sirloin, lamb, etc.).

-2 slices of grilled wheat French bread per serving (yes, it’s open-faced!).

*to grill bread- spray both sides with butter flavored cooking spray and grill or pan griddle until edges are toasty. You can also toast the bread in the oven.

- 1 cup mushrooms, sliced.

- 1/2 medium-sized onion, sliced.

- Dijamayo (mix one part dijon mustard with 2 parts real mayo).

- 1 tbsp of real or vegan butter.

- No-stick cooking spray.

- Bottle of red wine- preferably Merlot.

- Feta cheese crumbles (shown in pic above) or your favorite burger side.

- 1 bag of Snapea Crisps (found at my favorite store Trader Joe’s or at your local Kroger/Publix grocers).

Here’s what you do:

(Pre-heat oven to BROIL)

1- Prepare Dijamayo, set aside

2- In a pan on medium-high heat, spray with cooking spray and melt butter until sizzling. Add in onions & mushrooms.

3- When onions become translucent, add 1/4 cup red wine, 1 tsp salt/pepper. Turn heat down to medium allowing wine to reduce and mushroom/onion mixture to become caramelized (this should take between 10-12 minutes). Mixture will be thick in consistency and burgundy in color. Remove from heat.

4- Toast 1 slice of bread per serving.

5- Spread Dijamayo on toasted bread.

6- Layer burger patty, caramelized mushrooms/onion mix, and crumbled feta.

7- Place completed burger under broiler for approximately 1 minute- CHECKING every 15 seconds for browning of feta.

8- Remove completed burger from broiler and plate. Drizzle w/ olive oil.

9- Grab a handful of Snapea Crisps (or your favorite burger side) and plate.

10- Find a good spot on the couch in front of the tube and dig in! (Fork and knife are optional )

Make it a Great Burger&Fries Tasting Day!

Shrimp & Kale Angel Hair Pasta- healthy and perfect for summer!

acaof — Fri, 22 Jul 2011 18:28:33 +0000

I’mmmmmmmm baaaaack! Did you miss me?

Jumping back into the swing of things after a very long hiatus I am pleased to share my simply delicious Shrimp & Kale Pasta.

Summer Shrimp & Kale Pasta

This simple & healthy pasta dish is the perfect meal served hot or cold and pairs perfectly with a nice chardonnay. Package it up and take it with you on that outdoor concert you have planned or simply for a nice light dinner on the back patio watching the sunset….perfect!

Here’s what you need:

2 lbs Medium sized shrimp (peeled & deveined)

1 bunch Kale greens

1 large can diced tomatoes (juice drained)

3 shallots (diced)

1 box angel hair pasta (whole grain works well)

Extra Virgin Olive Oil

Kosher/Sea Salt

3 Garlic cloves diced/crushed

1 lemon

Here’s what you do:

1- Boil pasta in salted water until it’s just under al dente (about 2 minutes less than what the instructions call for)

2- Once done, drain and rinse pasta in cold water, set aside

3- In a sauce pan on med-high heat, add 3 tablespoons of the oil

4- Add to pan garlic, shallots, and 1 tsp of salt and saute until translucent

5- Add to pan shrimp, saute until light pink. Remove from pan and set aside

7- Add to pan kale greens, saute until wilted (adding a bit more oil if leaves begin to stick to pan)

8- Add to pan pasta & tomatoes

9- Once heat is well-distributed to pasta, add the shrimp back to the pan and the juice of the whole lemon. Mix well for even distribution off all ingredients

10- Finish by drizzling additional oil on top

Enjoy!

Make it a Great Summer Pasta Tasting Day!

Fresh Sage Crêpes with Washington Apple-Dried Currant Chutney, Blue Cheese and Toasted Hazelnuts (via AC ART of Food Weblog)

acaof — Fri, 12 Nov 2010 17:27:56 +0000

OMG! I can’t wait to try this recipe! Thanks Sur la Table!

I saw this recipe on twitter from one of my favorite stores to go and 'get lost' in, Sur La Table. Now, not sure if it's because I'm on day 4 of 5 of my MasterCleanser detox, but I really cannot wait to try these babies for the holiday! Crepes are so nice and light and I am certain with the sage herb serve as a beautiful canvas for delicious compliments as fresh apple chutney, creamy pungent blue cheese, and toasted hazelnuts. Can you say heav … Read More

via AC ART of Food Weblog

Fresh Sage Crêpes with Washington Apple-Dried Currant Chutney, Blue Cheese and Toasted Hazelnuts

acaof — Fri, 12 Nov 2010 17:25:48 +0000

I saw this recipe on twitter from one of my favorite stores to go and ‘get lost’ in, Sur La Table. Now, not sure if it’s because I’m on day 4 of 5 of my MasterCleanser detox, but I really cannot wait to try these babies for the holiday! Crepes are so nice and light and I am certain with the sage herb serve as a beautiful canvas for delicious compliments as fresh apple chutney, creamy pungent blue cheese, and toasted hazelnuts. Can you say heaven!

But don’t wait for me- try it yourself!

Fresh Sage Crêpes with Washington Apple-Dried Currant Chutney, Blue Cheese and Toasted Hazelnuts

Both the crêpes and the chutney can be made in advance, making assembly and serving a snap. Using more than one variety of apples in the chutney add variety in flavor and texture. To push this recipe over the top, drizzle the folded crêpes with a little caramel sauce before serving.

Makes 8 servings

Fresh Sage Crêpes

Ingredients

4 large eggs, room temperature
1 cup (8 ounces) whole milk, room temperature
1 tablespoon unsalted butter, melted and cooled slightly
1 cup (4 ounces) all-purpose flour
1 teaspoon kosher salt
4 tablespoons chopped fresh sage leaves

Procedure

To make crêpe batter, whisk together eggs, milk and butter in a medium mixing bowl until well blended. In a separate large mixing bowl, whisk together flour and salt until well blended. Pour egg mixture into flour mixture and whisk to form a smooth batter with no lumps.

If cooking crêpes immediately, stir in chopped sage with a wooden spoon or rubber spatula to combine. Set batter aside for 30 minutes to 2 hours. If using batter the next day, cover and refrigerate. Add the sage just before cooking the crêpes.

To cook crêpes, heat a crêpe pan or 8″ nonstick skillet over medium-high heat. Brush bottom of pan with a thin layer of melted butter. Using a ladle, pour just enough batter to cover the bottom of the pan, tipping it to coat evenly. Place pan back on heat and cook until batter is set, about 2–3 minutes. Flip the crêpe with tongs or a fish spatula and cook another 30 seconds to 1 minute. If pan begins to smoke, remove from heat briefly and reduce heat. Transfer cooked crêpe to a plate and continue with the rest of the batter, brushing the pan with more butter as needed and stacking finished crêpes on top of each other.

To serve, place a crêpe on a serving plate and spread ¼ cup of chutney across the bottom half of the crêpe. Fold the top half of the crêpe over the filling. Sprinkle folded crêpe with about 1 tablespoon each blue cheese and toasted hazelnuts. Top the center of the crêpe with a small spoonful of chutney. Garnish with sage leaves and serve immediately.

Apple Chutney

Ingredients

3 tablespoons canola or vegetable oil
1 (3″ long) cinnamon stick
2 teaspoons whole allspice berries
1 teaspoon yellow mustard seeds
5 whole cloves
1 tablespoon fresh ginger, peeled and finely minced or grated
4 medium apples (such as Granny Smith, Braeburn and Gala, or a mix), peeled, seeded and chopped into 1″ chunks
½ cup dried currants
½ cup dried cranberries
3 tablespoons apple cider vinegar
½ cup firmly packed brown sugar
Zest and juice of 1 orange
Pinch of dried red pepper flakes
½ teaspoon kosher salt
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2 tablespoons unsalted butter, melted
½ cup (4 ounces) blue cheese, crumbled
2/3 cup chopped hazelnuts, toasted
Fresh sage leaves, for garnish

Procedure

To make chutney, heat canola oil in a large saucepan over medium heat. Add cinnamon stick, allspice, mustard seeds and cloves. Toast until fragrant, about 3 minutes. Remove pot from heat. Strain oil and toasted spices through a fine-mesh strainer, saving the oil in a small heatproof bowl. Place toasted and strained spices in the center of an 8″ square of cheesecloth. Gather cheesecloth around spices and tie loose ends tightly with kitchen twine. Set spice packet aside.

Return oil to saucepan and heat on medium heat. Add ginger and sauté until fragrant, about 1 minute. Add apples, currants and dried cranberries, stirring well to combine. Add vinegar, brown sugar, orange zest and juice, red pepper flakes and salt. Stir well to combine and add toasted spice packet. Increase heat to medium-high and bring chutney to a boil, then reduce heat to low and simmer until chutney is thick, stirring occasionally, about 30–40 minutes. Remove from heat, taste and adjust seasoning. Use chutney immediately or allow to cool, cover and store in the refrigerator for up to 2 days before using. Reheat gently in a medium saucepan.

Make it a Great Tasting Day!!

Get Your Kitchen Organized!

acaof — Fri, 29 Oct 2010 13:13:26 +0000

Anyone who knows me will tell you that Ina Garten- Barefoot Contessa- is my secret culinary mentor crush. Her insight, style, creativity, approach, and simple ‘common sense’ approaches to cooking and decor are ideal and always right on point!

But any good cook knows that before you stir the sauce, turn the hens, or poach the fish, you must have an organized kitchen in order to successfully produce culinary magic. Take a look at the link below, ‘The interview’, courtesy of www.delish.com, where Ina is interviewed by friend, Robert Stilin, revealing simple yet important steps in organizing your culinary sanctuary.

The interview

Make it a Great Tasting Organized Day!

Popsicles for grown folx- not just for kids anymore…!

acaof — Thu, 26 Aug 2010 19:21:12 +0000

It’s no secret that Atlanta and possibly the whole southeast has been experiencing what may be the HOTTEST summer ever. So it didn’t surprise me to hear about the not-so-knew trend of the adult twist on a classic childhood treat. Please don’t get hung up on the word adult- I don’t know what it is about adding the word ‘adult’ in a search engine that just brings up numerous perverse topics, yet I digress. Then the mind wonders about a grown-folk type of dessert which usually means you have to be 21 to consume due to the alcohol content. But as we ‘grown-folk’ know, alcohol doesn’t freeze- or does it? The popsicles I’m speaking of have grown, adult flavors for maturing palates. Flavors such as apricot-saffron-pistachio, grilled pineapple pink peppercorn, and Vietnamese coffee would probably place a frown upon a kids face (and some adults as well) but to the true ‘foodie’ this is a rare find of true cool, sweet culinary genius! These first two flavors can be found at the Dairy Godmother in Alexandria, Va. Other delightfully mature flavors such as peach-ginger, blackberry basil cream, and cucumber Chile can be found at Pleasant Pops at the Mount Pleasant (D.C.) Farmers Market.

Is anyone else noticing the disturbing denominator in this? There are none in Atlanta! Come on folx- Atlanta is the mecca of ingenuity. There must be at least one grown-folx popsicle maker in the metro area! Hmmm, did I just give someone an idea and possibly even a name for their new business venture here in the A? We’ll see, but in the meantime, check out some of these grown-folx popsicle recipes I’ve located for you to try your hand at.

Raspberry-Lime:

Combine 1 cup sugar and 1/2 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. Puree 10 ounces of raspberries in a food processor, then strain through a fine-mesh sieve to remove the seeds. Combine the pureed raspberries and cooled syrup with 1/4 cup freshly squeezed lime juice and pour into 1/2 -cup popsicle molds. Freeze until slightly set, then insert popsicle sticks and return to the freezer for about 4 hours.

Buttermilk-Blueberry:

Combine 2 1/2 cups buttermilk and 1/4 cup honey in a large measuring cup. Pour the mixture into 1/2 -cup popsicle molds and distribute 1 cup of blueberries among them. Insert popsicle sticks and freeze for about 4 hours, until set.

Alcohol versions

And here’s one for the Margarita lover’s in you (yes it includes tequila!! )

Margarita Popsicles

3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur
kosher salt, for garnish

How to make it

Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks and foil.
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat.
Cook, stirring, until sugar dissolves.
Remove from heat and allow to cool.
Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth.
Pour into the cups and cover the top of each cup with foil.
Place the popsicle stick in center of cup (down through foil, which will hold it in place).
Freeze until hard, preferably overnight.
Remove from freezer and run cup under warm water to loosen popsicle.
Garnish with kosher salt and serve.

* From dreamweaver

SANGRIA POPS

Makes six 3-ounce pops

Note: These pops are more fragile and do best in narrow, cylindrical molds

3/4 cup fruity red wine, such as malbec or merlot

1/2 cup apple, diced small

1/2 orange, peeled and diced small

3/4 cup orange juice

1/4 cup lemon juice

3 tablespoons sugar

Combine the red wine, apples and oranges in a small bowl and let sit for at least 10 minutes.

Combine the orange juice, lemon juice and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat just enough to dissolve the sugar. (Alternatively, heat in the microwave in 30 second bursts on a high setting.) Allow to cool to room temperature.

Set a strainer over a 2-cup measuring cup or medium-sized bowl and strain the fruit from the wine. Divide the strained fruit evenly between all popsicle molds. Add the cooled orange juice mixture to the wine.

Pour the sangria mix over the fruit in each mold, leaving a quarter-inch of space at the top and using a chopstick to dislodge any air bubbles. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.

BAILEY’S PUDDING POPS

Makes six 3-ounce pops

1 1/4 cups whole milk

2 teaspoons cornstarch

1 cup heavy cream

1/4 cup granulated sugar

1/4 teaspoon salt

1/4 cup Bailey’s Irish Cream Liqueur

Whisk together 1/4 cup of the whole milk with the cornstarch in a small bowl and set aside. Combine the remaining milk, heavy cream and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat the milk until the surface is steaming and the sugar is dissolved.

Off the heat, whisk in the cornstarch mixture. Return to heat and stir gently until the milk has slightly thickened, about 3 minutes. Remove from heat, whisk in the salt, and cool to room temperature.

Once the mixture has cooled, stir in the Bailey’s. Fill all popsicle molds to a quarter-inch below the top. Freeze for an hour, insert popsicle sticks, and then freeze until completely firm (at least 8 hours). Run popsicle molds under warm water to dislodge pops before serving.

Resources:

-The AtlantaJournal-Constitution- Food (Thursday, August 26, 2010- Jane Black of the Washington Post)

-www.grouprecipes.com

-The Washington Post- Chat Plus: Popsicles (Wednesday, August 29, 2007 )

-www.ihavenet.com

Make it a Great Popsicle Tasting Day!