The Too-Hot-to-Bake Dessert Guide
 Turn on the oven? In this heat? Out of the question! But do without dessert? Never! Here’s how to enjoy homemade sweet treats while keeping the kitchen comfortably cool.
Nice Ice
Just in time for the dog days of summer, one of our favorite cookbook authors, Krystina Castella, has published a cool new recipe book: Pops! Icy Treats for Everyone. We featured the very inventive Krystina—by day, she’s a professor of industrial design at Pasadena’s Art Center College of Design—in our January Sweet Talk on cupcakes; her new book puts a whole new spin on frozen confections-on-a-stick. Although her more than 100 recipes include many kid pleasers like Banana Split Pops, this book will appeal to grown-ups, too. “I wanted to upgrade how people think of ice pops,” says Krystina. “You can make them in different-shaped molds—or even make your own molds out of silicone. You can combine flavors and colors in beautiful and original ways. You can even make very grown-up cocktail pops, or coffee or tea pops.”
 C&H Pure Cane Sugar is an important ingredient, Krystina says: “It creates that smooth popsicle feeling, and prevents the pop from just melting and dripping.” She uses granulated sugar to balance the flavor of Pomegranate Apple Pops, and she freezes the blend in the long cylindrical molds used for chilling water bottles. If you have a bag of cranberries in your freezer from last Thanksgiving, turn them into Cranberry & Raspberry Pops, which require just seven minutes of stovetop cooking. C&H Pure Cane Golden Brown Sugar balances the berries’ natural tartness.
For a creamy, drip-proof alternative to juice pops, try Rocky Road Pudding Pops (or one of the variations Krystina offers). The homemade pudding recipe is easy and delicious, and kids will love the marshmallows and walnuts. Freeze them in star-shaped molds with long sticks to make “magic wands” for a birthday party.
Pies, Puddings, and Parfaits
When the occasion calls for a more formal presentation than ice pops, look for recipes that involve no cooking at all or only stovetop cooking (and plenty of chilling). Cream pies fit the bill perfectly. This classic Banana Cream Pie requires only a few minutes of cooking in a double-boiler; use a pre-baked pie shell to avoid turning on the oven. To make Fruited Cream Cheese Pie, just mix the filling—cream cheese, canned fruit, cherry pie filling, and C&H Pure Cane Powdered Sugar—in a bowl and pour it into a piecrust.
Creamy and tangy Mandarin Orange Pie, made with unflavored gelatin and whipping cream, uses a no-bake graham-cracker crust—how easy is that? No need to bake the crust for this fabulous Chocolate Ice Cream Pie, either: it’s made with ground almonds, butter, semisweet chocolate, and C&H Sugar Pure Cane Granulated Sugar. Just mix and pat into the pan! Serve topped with this stovetop Creamy Chocolate Sauce.
While many custard desserts require baking, some are stovetop-friendly, like this Coconut Pudding, made with gelatin. And chocolate Pint of Pudding can be made in the microwave oven—a smart way to keep the kitchen temperature down! For variety, pour a pudding mixture into a baked pie shell and chill till set.
 Parfaits, traditionally made with alternating layers of something fruity and something creamy and served in tall dessert glasses, are an easy way to impress your guests at the end of a summer sit-down dinner. Rice Pudding Parfait, cooked in a saucepan, is especially tasty when layered with tropical fruits such as kiwi, mango, and papaya, but berries or bananas will also work. No-cook Apricot Parfait takes advantage of fresh apricots now in season and looks beautiful spooned into goblets. Lemon Parfait with Blueberry Sauce, cooked in a double-boiler, is rich and creamy and beautifully paired with fresh blueberry sauce.
Frozen and Fruity
 Have an ice-cream maker? Put it to work making frozen delights all summer long. Peach Pistachio Ice Cream combines ripe peaches with toasted pistachios for a divinely delicious flavor and texture treat. Watermelon-Strawberry Sorbet is cool and tangy, the fruit flavors nicely balanced with a hint of lemon and lime. And speaking of citrus, nothing’s more refreshing than Lemon Granita—or easier to make. No ice-cream maker required: just mix sugar, lemon rind, lemon juice and water in a bowl, freeze, then blend in a food processor or blender. Mound into bowls or glasses and garnish with sprigs of mint.
|
|
|
|
Subscribe to C&H's Sweet Spot for the latest baking tips, recipes, news and professional baker profiles.
click here
|
You can buy standard wooden pop sticks at craft-supply stores or home stores such as Bed Bath & Beyond. If you want to get creative, Krystina Castella suggests these alternatives: bamboo skewers (blunted), chopsticks, wooden coffee stirrers or plastic cocktail stirrers (for mini-pops), and rigid plastic straws. Remember that wooden sticks will expand as the ice around it expands, making for a tight grip. See more tips on Krystina’s website, www.icypops.com.
|
|
Carolyn Gurtz
Here’s a recipe worth duplicating: Mix together one good idea, six premium ingredients, a heaping spoonful of elbow grease, and a pinch of good luck. Bake till done … and walk away with a $1 million grand prize!
Find Out More - >
Jones Pure Cane Soda—Made with Sugar, Not Corn!
Not all soda is created equal, says Seth T. Godwin, marketing manager of Jones Soda Co. in Seattle. Most soft drinks are sweetened by high fructose corn syrup, but since 2007 Jones has been making its sodas with cane sugar only. Jones, whose corporate slogan is “Run with the little guy … create some change,” made the switch in response to consumer research and customer requests—and because “it tastes better and overall it’s better for the environment,” says Godwin.
“We’ve committed to making a premium soda product using high quality ingredients,” Godwin says. “We’d been considering a switch from high fructose corn syrup to pure cane sugar for some time, and we learned that soda made with cane sugar was not only supported by current consumers but there were also other people looking for another beverage option.”
Sugar isn’t the only thing that’s distinctive about Jones Soda. First of all, there are the labels, which feature quirky photos submitted by customers. In the spirit of election year, Jones is selling “Campaign Cola” bottles with pictures of the presidential contenders; you can “vote” by buying your candidate’s bottle.
Then there are the unconventional flavors. There’s D’Peach Mode, made with peach and tangelo; Your Momegranate (berry and pomegranate); Blue Bubble Gum; and Fufu Berry. For the 2007 holiday season the company produced limited editions of eggnog, sugar plum, and turkey and gravy (!) flavors. For traditionalists, there’s also classic cola and root beer. The company’s best-sellers are Green Apple and Cream Soda.
Pure cane sugar has a more satisfying taste and mouthfeel than corn syrup, Godwin says. He also notes that soda is best enjoyed as an occasional treat. “Soda is fun,” he says, “but it should be consumed in moderation. So make sure you’re really enjoying the soda you choose to drink.”
Jones Pure Cane Soda is available in 12-ounce glass bottles and 12-pack cans. To find a Jones Soda retailer near you, click here.
|
