Red, White and Cool!

4th of July fireworks will be here very soon and every Summer we have a BBQ and enjoy our country's much celebrated Independence day with friends and family. When night falls we walk down the street and anxiously wait for the city's grand firework display. 

I love hosting gatherings and making our cottage home cozy and fun for everyone! I pull out the once-a-year red, white and blue tablecloths and all things American. It's fun and a great way to kick off the Summer season. It's a weekend with more bike rides and less commuting!

To beat the heat I thought I would surprise everyone with some American flag inspired popsicles in addition to the good ol' apple pie Mom brings! No food dyes here! Just fresh organic fruit and lots of patience! Give yourself 1-2 days to make these.

TOOLS

popsicle mold - I got mine at amazon.com

10 popsicle sticks

1 small bowl or measuring cup with spout for pouring
2 plastic containers w/ lid

small food processor or blender or bullet juicer
whisk
measuring cup & spoons
wax paper

INGREDIENTS

"RED"

1 cup of fresh raspberries
a spash of water
 
"WHITE"

8 oz coconut milk
1/2 cup low fat milk
1/2 cup half & half
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 tbsp sugar
1/4 cup unsweetened shredded coconut

"BLUE"
1 cup of blueberries

a splash of water

DIRECTIONS

In a blender or food processor puree the blueberries until smooth. Place puree in a small bowl with spout.

Wash the blender and repeat the process with the raspberries. This time place the raspberry puree in a plastic container with lid.

 For the "white" coconut mixture, in a mixing bowl add coconut milk, low fat milk, half & half, vanilla extract, coconut extract, sugar and shredded coconut. Mix and whisk. Place mix in a plastic container with lid.

To begin the popsicle design pour the blueberry puree into the bottom of each popciscle mold, about an inch high. In case you get the sides 'dirty' with puree scrape down the sides of each mold with a popsicle stick to keep the popsicle looking 'clean'. Add the popsicle sticks and mold lid. Make sure the sticks are centered so that you can remove the cover for the next layer. Freeze for at least 1 hour, until fully firm.

In the meantime chill the coconut and raspberry containers in the fridge while you are waiting for the blueberry layer to freeze.

When the blueberry mixture is frozen, remove the mold lid and add a thin coconut layer. Place the popsicle mold in the freezer until the coconut layer is frozen.

Another hour...

Next add a thin raspberry layer and freeze for 1 hour. Repeat this step again with coconut and raspberry until you get your desired stripes! This could take a whole day or weekend depending on your time and patience!

Once the popsicle mold is completely solid frozen, carefully unmold your pops. Remove the lid. You may need to slightly dip your mold into warm water to loosen up the popsicles, make sure to not get water into them. Submerge for about 5 seconds in the warm water and pull the pops out. If you want to save a few immediately wrap each popsicle in wax paper and place in a plastic container in the freezer to serve later.

Or enjoy one now cause you worked hard for it!
Happy 4th!

Coconut Shortbread

If you love coconut and shortbread try these lovelies with your tea next time you bake. A bite into one of these unleashes a clean tropical buttery taste with a bit of a "je n'ai sais pas" lovely crunch at the end, that's the cornmeal! The flavours make me think of a British colony somewhere far off on a Caribbean island. Hmm...maybe I'll plan a trip soon or maybe I'll just pop Downton Abbey into my dvd and watch that this afternoon with my tea and shortbread!

Whatever you decide to bake today, baking these treats will surely add a bit of tropical sweetness with your tea...or coffee!

TOOLS
electric standing mixer with paddle attachment
measuring spoons & cups
silicon spatula
2 baking sheets

parchment paper

plastic wrap

2 cooling racks

rolling pin

your favourite cookie cutter

INGREDIENTS
2 sticks unsalted butter, softened

3/4 cup powdered sugar
2 tsp coconut extract
3 tbsp sweetend coconut flakes

1 cup white flour

1 cup wheat flour

 3 tbps cornmeal
tsp coarse salt
1/4 cup unsweetened coconut

3 tbsp cornmeal (again)

DIRECTIONS
Place butter and powdered sugar in the electric standing mixer fitted with the paddle attachment, mix on medium speed until creamy and smooth, for about 2 minutes.  Add coconut extract. Mix until combined and scrap down the bowl as necessary. Reduce speed and add the sweetened coconut flakes, flours, cornmeal and salt. Mix well. 
Halve dough and shape each half into a round disc. Wrap each with plastic wrap and refrigerate for at least 1 hr. 

Preheat oven to 300 degrees. In a bowl mix unsweetened coconut and 3 tbsp cornmeal. This will be used to sprinkle on top of cookies before baking.

Once dough is chilled, with rolling pin roll dough flat to 1/4" thick. Cut out shapes with your favorite cookie cutter and place each on baking sheets lined with parchment paper 1'' apart. Sprinkle with cornmeal and unsweetened coconut.  Bake until pale golden, 25-30 minutes. After baked transfer to a cooling rack.

Makes about 3 dozen depending on cookie cutter, mine is a 1"w x 3"l rectangle cutter.  Shortbread can be stored up to a week in an airtight container.

Tea time!