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Watch this section of our newsletter all summer for updates on what is happening with our CSA partner The Bistro Farm.
Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night. 
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To Receive our E-Newsletter via email - Please subscribe to our mail list. Return to www.kitchenwindow.com Copyright 2011 - Kitchen Window and Acorn Advisors. ================================
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Newsletter - Text Version “Icy Pops and More Cool Sweet Treats” The heat’s on, time to chill out! Nothing refreshes more than icy cold, fruity treats that cool from the inside out. Whether you eat your frozen confection from a stick or with a spoon, there are so many flavors to be explored and enjoyed in frozen form. Summer already seems too short! IN THIS ISSUE, we’re freezing our own sweet treats. We ride the renaissance of icy pops with homemade versions that are full of fruit and no artificial anything. If you prefer a spoon, it’s never been easier to churn the best tasting ice creams, sherbets, and sorbets. A Classic Treat for the Kid in All of Us The classic kid’s treat, PopsiclesTM were a serendipitous discovery by an 11-year old, Frank Epperson, in 1905 when he left a stirring stick in cup full of water and powdered soda outdoors on a cold night. Playing on the word, “icicle,” he termed it an “Epsicle.” Years later in 1923, the treat he made for his children became Pop’s ‘sicles and commercialized into infamy. PopsiclesTM are one of those ubiquitous, often copied, items whose name has become a generic term for a whole category of frozen things on a stick – quite a complement! Making your own icy pops is easy, once you know some freezing basics. Your own concoctions offer the advantage of knowing exactly what is in the sweet treat; you can leave out artificial colors, stabilizers, gums, preservatives, and just enjoy real fruit frozen to cool perfection. RECIPE: Cranberry and Orange Ice Pops Icy cold refreshment doesn’t get easier than this! If you’re new to homemade ice pops, this is a good place to start. Tart cranberry juice joins with sweet fresh orange juice to create a flavor similar to the classic “Sea Breeze.” This fruit juice combo freezes to just the right consistency for straight-out-of-the-freezer eating. The coral pink color evokes beach life, and the icy flavors are as refreshing as a cool ocean breeze. Recipes from Popsicles and Other Fruity Frozen Treats by Sunil Vijayakar, Liz Franklin, and Elsa Petersen-Schepelern. Copyright © 2011. Reprinted with permission of Ryland Peters & Small. New York, NY. All rights reserved. GREAT POP TOOL: A good popsicle mold is designed to allow cold air around the mold, stay upright in the freezer, hold pop sticks centered, and easily releases the pops. TIP: Is your freezer a black hole? Are Thanksgiving leftovers still neatly tucked into corner? The onset of summer is a good time to clean out the freezer – make room for fresh icy pops and homemade ice cream! Kitchen Chemistry Freezing your own sweet treats is easy. Understanding what is going on during the chilling process will improve your results. Most household freezers are set at 0° F, and at this temperature most foods are frozen. When food freezes, the molecules align into their most comfortable position – think of it as “spooning” at the molecular level. This alignment process forms crystalline structures. With ice pops, freezing begins at the outside and works inward to the stick. Perhaps you’ve noticed the sort of radial nature of an ice pop texture when eating. Pure water freezes at 32° F. Add “things” to the water and the freezing point is lowered. The more molecules in the mix, the lower the freezing point. The addition of sugar molecules, (or fat molecules in the case of ice cream), softens the crystal formation and allows for a texture that can be eaten at 0° F. Fluids expand when frozen. Leave extra room at the top of your molds for expansion of the fluid as it freezes. Sweeeet! Adding sugar to a fruit mixture gives ice pops their texture. The fructose in the fruit and sucrose molecules in sugar prevent the water from forming a super-hard crystalline structure, creating a more desirable, edible texture. Do you ZOKU? We wish we had invented this! The ZOKU Quick Pop Maker is a new arrival on the frozen fun scene. A similar technology to the pre-frozen inserts of many ice cream makers is innovatively repurposed into a new shape, one that quickly freezes mixtures around a stick. Instead of waiting 4-6 hours for icy pops to freeze in the freezer, this method means instant gratification. The formulators of the ZOKU clearly did not heed their parents’ admonitions about “playing with food,” they are all about creating frozen designs from whimsical notions to artful pieces, all creations that delight the eye as well as the palate. They have meticulously practiced and refined the Quick Pop methods and mixtures – each suggestion is a winner in looks and in flavor. RECIPE: Watermelon Quick Pops Immediately fetching and captivating in looks, these Quick Pops are deceptively simple to make. These pops demonstrate two ZOKU Quick Pop techniques, decorating the pop sides, and layering colors and flavors. The pink layer is a burst of summer watermelon flavors, while the white and green “rind” pops with fresh lemon. The “seeds” are chocolate chips affixed to the sides of the ZOKU Quick Pop Maker prior to adding the liquid mixture. The results are easily achieved and will delight the audience that’s bound to gather around the emerging fun. Recipes from ZOKU Quick Pops by Jackie Zorovich & Kristina Sacci. Copyright © 2010. Reprinted with permission of ZOKU, LLC, Hoboken, NJ. All rights reserved. How to ZOKU 1. Freeze the ZOKU Quick Pop Maker overnight or until thoroughly chilled. Better yet, keep it always ready in the freezer. 2. Blend the mixture of your choice. Chill in the refrigerator for 1-2 hours. Each pop requires about 2 oz. liquid. 3. Position the ZOKU Pop Sticks in the three cavities. Check for positioning and straightness. 4. Pour or pipe in the mixture to each of the cavities. Exert your creativity at this stage as desired. 5. Freezing from the walls inward begins immediately and the pops are ready in about 7-8 minutes depending on the mix. 6. The Super Tool threads onto each Pop Stick and provides the leverage to wiggle and pull the Quick Pop from its space. Two or three batches of ZOKU Quick Pops can be made before refreezing the unit. Having a well-chilled mixture will assist in creating multiple batches. Place a towel over the ZOKU Quick Pop Maker as it freezes the mixture. This helps to preserve the coldness in the unit. Pour carefully. The ZOKU Quick Pop Make holds about 2 ounces of fluid. When pouring layers be careful to pour to the bottom and not down the sides. Play with your food and develop your ZOKU skills in stages: Sign up for the ZOKU newsletter for continued inspiration or check their blog. ZOKU PRODUCTS: RECIPE: Black Raspberry Zig Zag Quick Pops Just one step beyond the basic Quick Pop, this creation uses opposing berries in a sweet duel to the finish. Red raspberries and blackberries form two mixtures. The Quick Pop assembly allowed us to practice our “angling” technique by propping our ZOKU Quick Pop Maker and adding alternating layers. Intriguing to the eye, the real bonus was the taste and texture of the pop as it met its intended purpose – cool eating enjoyment! Recipes from ZOKU Quick Pops by Jackie Zorovich & Kristina Sacci. Copyright © 2010. Reprinted with permission of ZOKU, LLC, Hoboken, NJ. All rights reserved. RECIPE: Mini Honey Kiwi Tartlets Kiwi fruits are a surprise fruit! Their hairy brown exterior belies the sweet and tart interior. The black seeds add a playful, polka-dot contrast to the bright green fruity flesh. Sweetened with a little honey, the pureed fruit turns into another refreshing frozen treat. Freeze in traditional pop molds, or as shown, icy sweets can take any form, including clever frozen tartlet shapes. Recipes from Popsicles and Other Fruity Frozen Treats by Sunil Vijayakar, Liz Franklin, and Elsa Petersen-Schepelern. Copyright © 2011. Reprinted with permission of Ryland Peters & Small. New York, NY. All rights reserved. CREATIVITY TIP: Silicone molds make for super easy creativity. The flexibility of silicone molds facilitates unmolding at serving time without any thawing help to the outer surface. Explore muffin pans, candy molds, or a host of other shapes for some inspired success. <Small IMG: z2b2_Kiwi-Tarts_Freezing.jpg> TIP: To prevent ice crystals from forming and odors collecting on the surface of your icy pops, wrap them tightly so that the freezer’s humidity does not condense on their surfaces. For ice cream, ice crystals may form on the surface from slight thawing and freezing as freezer temperatures fluctuate. To prevent ice crystals and off tastes, level out the surface when scooping and place a piece of plastic wrap directly on the surface when storing. Frequent opening and closing of the freezer door can also contribute to ice crystal formation. Improvisation with Pops Premium juices make instant mixes for icy pops. Often found in the produce section, these fresh juices are 100% juice and rich in nutrients. One of our favorite choices is an icy pop made from Naked Juice’s “Blue Machine.” Canned nectars readily bring fruits that are more unusual to your pop art. In the ethnic foods aisle of your market you’ll find apricot nectar, coconut milk, agave juice and mango nectar. These thick juices rarely need any additional sugar to achieve the right frozen texture. Even vegetable juices are great in frozen pop form. Try a Tabasco-laced V8 mixture for some cold heat. Or, pour carrot juice into your molds for a surreptitiously healthy refreshment. And, if wheatgrass juice is your thing, that can be frozen, too! Antioxidant power may be frozen in the form of fruits know to be rich in those nutrients. Choose 100% juices of pomegranate, blueberries, or açai fruits. You may need to add a bit of sweetener to achieve an optimal frozen texture. Perfect Your Icy Pops Practice makes perfect, and practice time has never been sweeter! All of your results will be edible and refreshing, but a couple of tips may advance the outcomes: “My pops are too hard.” – This means that there’s not enough “other stuff” besides water in your pop mixture. Adding more sugar will lower the freezing point and soften the pop. Plain yogurt may also serve a similar purpose. “My pops are too soft.” – This means that there may be too much sugar or other particles that impede the water forming strong enough crystals. Increase the amount of water or decrease the additives. “How will it take for my pops to freeze?” – That depends on type of pop mixture, the temperature of your freezer, and how many times you open the door to check on them. Generally within 4-6 hours your pops will be ready. “My pops lack flavor.” -- Flavors weaken when frozen. The essential flavor components of food are not as active when frozen, and our taste buds are less sensitive when they, too, are confronted with frozen foods. Amp up the flavor of your pop mixture so that it’s on the stronger side; when frozen, it will be just right. “Can I serve ice pops as a dinner dessert?” Ice pops are not just for kids, they’re for everyone. Create an ice bucket for your icy pops to serve on the patio. This will slow down the melting process and provide a bit of a presentation at the table. Homemade Ice Cream, Sherbet, and Sorbet If you prefer your fruity, frozen, sweet treat with a spoon, homemade, crafted versions of cold relief are just minutes away. Gone is the bushel of ice, rock salt, and hand crank. Now it’s ice cream machines perfectly suited for artisan batches of your favorites. Many of our choices use a double-insulated, pre-frozen insert to convey the cold to the mixture. The freezer bowl fits into the churning mechanism and in 20-30 minutes, fresh ice cream, sherbet, or sorbets are ready to eat. (No preservatives, guar gum, ascorbic acid, stabilizers, or pumped in air involved!) How to Choose the Right Freezer for You There are many styles of ice cream makers available. Your choice will be based on preferences and desired ice cream habits. Think about performance, size, and, most importantly, ease and convenience! Cuisinart's Automatic ICE-20 Series 1.5 Qt. - This machine is a great entry point for homemade ice cream, gelato and all kinds of frozen treats. This ice cream maker also uses a pre-frozen freezer bowl. When ready, the rotating scraper/blade is powered by a motor that effortlessly moves the mixture within the freezer bowl. The ice cream maker's top sports a wide pouring spout that makes adding the mix and any mix-ins easy. Cuisinart's Pure IndulgenceTM 2 Qt. - This machine offers a larger 2-quart capacity in a brushed metal housing. Ice cream is ready in 20-30 minutes. A pre-frozen insert is also used to bring icy coldness to the process. A heavy-duty motor smoothly churns the mixture making for a smooth, even result. The lid has a wide spout for accommodating all mixes and mix-ins. SupremeTM Commercial Quality Ice Cream Maker - This machine has a built-in compressor-freezer that eliminates the need for a pre-frozen insert. Acting as a mini-freezer, the machine cools and freezes batch after batch of ice cream, gelato, or sorbet. The strong motor moves the paddle within the freezing chamber. This unit doubles as a great frozen drink maker. RECIPE: Raspberry Sherbet Berry season means time to enjoy these super fruits in every way possible. This raspberry sherbet depends on red raspberries for the intense flavor and rich color. The creaminess comes from fromage frais, a fresh cheese. (If fromage frais is unavailale, use cream cheese as a substitute (regular or lowfat, but not fat-free versions)). The result is a perfectly textured icy confection that churns into a deep pink color. The spoon slips through the scoop and to the mouth with great ease bite after bite. Swap in any other bountiful berry or fruit for a summer filled with sherbets. Recipes from Popsicles and Other Fruity Frozen Treats by Sunil Vijayakar, Liz Franklin, and Elsa Petersen-Schepelern. Copyright © 2011. Reprinted with permission of Ryland Peters & Small. New York, NY. All rights reserved. PRESENTATION TIP: Serve sherbets, sorbets, granitas, and ices in some of your fancy cordial glasses with demitasse spoons as a palate cleanser, or as a petite sweet ending. COOKBOOK REVIEWS: Popsicles and Other Fruity Frozen Treats by Sunil Vijayakar, Liz Franklin, and Elsa Petersen-Schepelern. Copyright © 2011. Published by Ryland Peters & Small. New York, NY. This book celebrates summer as it merges the bounty of fresh fruit and the need to stay cool on hot days. The opening chapter is all about popsicles. Simple preparations of pureed fruit and natural sweeteners are frozen on a stick for ultimate summer portability. A second chapter focuses icy fruitiness in unique shapes and presentations. The book escalates to granitas and ice waters that bridge summer popsicle fun to the table and more formal settings. The book concludes with Sorbets and Sherbets as scoopable presentations of sweet fruity finishes. The recipes concentrate on simplicity and letting the fruit’s flavor shine through. It’s a summer exploration waiting to happen. ZOKU Quick Pops by Jackie Zorovich & Kristina Sacci. Copyright © 2010. Published by ZOKU, LLC, Hoboken, NJ. This book enables your ZOKU skills at the basic level and advances them through to the “expert food artist” echelon. From basic lemonade pops to exquisitely layered carrot cake pops, the range of possibilities more than fills a summer’s worth of warm days. The first portion of the book is instructional regarding ZOKU Quick Pop techniques and advanced guidance on exploring your ZOKU tool. The remainder of the book is full of recipes and artful inspiration in four chapters: The first section, “Fresh & Fruity,” presents fruit at its peak in frozen form. The concoctions are wizardly simple and magically delicious to the eye and the palate. The second section, “I Scream for Quick Pops,” focuses on ice cream-like choices like Cookie Dough, Mint Chip, Neapolitan, and more. The “Bake Shop” comprises the third section and taps into the next level of creativity with “Apple Pie a la Mode, Marble Cheesecake and Strawberry Shortcake. The final chapter, “Coco Loco,” takes chocolate to delicious frozen forms including “Oh, Fudge,” “Askinosie Chocolate Brownie,” “That’s a S’more,” and many more. This book is a necessity for anyone seeking to develop their ZOKU skills – with it you’ll quickly become the local expert and the resident razzler-dazzler! Chill out with a summer’s worth of icy pops and other homemade frozen treats!
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