On a totally unrelated note, last night Neil and I went to see Grace Jones at the Hammerstein Ballroom here in NYC. She is 60 and as fierce and fabulous as ever! If she performs near where you live go see her! She's amazing.
OK, back to food.
A while back I read on Tasting Table about these intrepid entrepreneurs who were making gourmet popsicles and selling them at the booths in Fort Greene, Dumbo and Battery Park called People's Pops. They have a very amusing blog where they say they are community supported, which I am going to interpret as lots of friends help out.
The People's Pops folk are just another in the long list of clever, talented and indefatigable food artists who are making artisanal products and bringing them to market on their own. Brooklyn has become such a hot bed of creativity and ingenuity, especially around food. It's very exciting and suggests to me a move away from corporate prepackaged corn syrup treats that these same people were probably brought up on. This food revolution will be...frozen!
I'm going to write these folks and find out when and where in town I can find them and will report back.
They also will deliver to your home or office if you order 15 pops a week or 10 pops biweekly, you can go to their blog for more info or just write them at: firstname.lastname@example.org
This is such a fun whimsical idea, I just love it and the flavors all sound great, a wonderful mix of childhood memory and adult sophistication, oh and did I mention they also do ices? Here's their flavor list:
Sugar Plum and Tarragon
Roasted Peaches and Organic Cream
Sweet Blueberry & Cardamom
Organic Lemon with Ginger
Organic Basil & Thyme
Finally, here is a recipe for Blueberries and Cream Pops. On Wednesday when I was at the market they had a sale on blueberries 3 boxes for 10 bucks!
Recipe adapted from People’s Pops. Makes about 40 Popsicles and generously provided by the folks at Tasting Table
3 cups water
3 cups sugar
4 bags of black tea
8 pints fresh blueberries, washed in cold water
4 tablespoons fresh lemon juice
1 cup organic heavy cream
Popsicles molds or paper cups
1. Make the tea-infused simple syrup: In a saucepan, bring the water and sugar to a boil
and stir until the sugar dissolves. Add the tea bags, remove fom the heat and let steep
for 4 minutes. Remove the tea bags and discard; let the syrup cool to room
2. Puree the blueberries in a blender and immediately stir in the tea-infused syrup and
lemon juice. (The mixture will be very sweet, which will later be tempered by
freezing.) Stir in the heavy cream and pour the mixture into molds or paper cups that
have been outfitted with Popsicle sticks.
Freeze overnight, remove from the molds and serve.