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*August 2011 Cookbook of the Month Companion Book, PALETAS by Fany Gerson

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WELCOME to August 2011 COTM! Fany Gerson's PALETAS was selected as a COMPANION BOOK to the primary book, Jaffrey's World Vegetarian. bayoucook will be putting up the Jaffrey threads, and I am putting up this thread at her request. Thank you, bayoucook, for your six months of service to COTM!

Since PALETAS is a relatively small book, approximately 50 recipes, PLEASE USE THIS THREAD FOR ALL DISCUSSION OF PALETAS, including of recipes. Please mention the name of your recipe in your post and, if possible, the page number. (Or provide a link to the recipe on the web, if available). You may see a listing of all of the book's recipes here: http://www.eatyourbooks.com/library/8...

HAVING DIFFICULTY ACQUIRING THE BOOK? Numerous pages are available through Google Books. Also, Abebooks.com has copies for sale right now: http://www.abebooks.com/servlet/Searc... Lastly, many of these recipes are out on the web. Consider browsing the recipe index for this book on EatYourBooks.com http://www.eatyourbooks.com/library/8... , finding a recipe that intrigues you (based on its title and ingredients), then searching for the recipe on the web. If you have no luck with a web search, post in this thread and ask your fellow hounds to paraphrase the recipe for you (in accordance with Chowhound's recipe guidelines of course: http://chowhound.chow.com/topics/406906) and someone usually will. The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

NEW TO COOKBOOK OF THE MONTH? Haven't joined us before and wondering what we're up to? Anyone and everyone are welcome to join us in our collective cooking endeavor, no dues are charged. You don't even have to follow the recipe precisely (we see occasional departures, both intentional and otherwise, often due to dietary requirements, personal preference, or ingredient availability), though please disclose any departures from any recipe This link explains how COTM works: http://www.chow.com/cookbook_of_the_m...

Please note, these COTM threads remain active "forever." Feel free to post in this thread even after August is over.

Here are some links to recipes around the web:

Lime Pie Ice Pops http://www.thekitchn.com/thekitchn/bo... or http://www.tastingtable.com/entry_det...

Avocado Ice Pops http://www.autumnmakesanddoes.com/201...

Watermelon Ice Pops, Quick Coconut Ice Pops, Limeade with Chia Seeds
http://www.scribd.com/doc/58478634/Re...

Intro, Table of Contents, and Recipe for Strawberry Ice Pops
http://www.barnesandnoble.com/w/palet... or http://www.theparsleythief.com/2011/0...

Sour Cream Cherry & Tequila Ice Pops
http://www.lottieanddoof.com/2011/06/...

Author interview plus Spice Mango Ice, Raspberry-Hibiscus Ice Pops, Avocado Ice Pops
http://latino.foxnews.com/latino/life...

Numerous pages through Google Books, including povillo cacao-corn drink

Hibiscus-Rasberry Ice Pops plus Paletas of Yogurt and Berries
http://www.mysanantonio.com/life/food...

Spicy Pineapple Ice Pops
http://blogs.seattleweekly.com/voraci... or http://www.oregonlive.com/mix/index.s...

Mango and Chili Paletas plus General Tips (and a few other repeat recipes
)http://o.seattletimes.nwsource.com/ht...

Blueberry-Raspberry-Mint Popsicles
http://gluttonforlife.com/2011/07/08/...

Strawberry Horchata Raspados (can't tell if this is actually in the book--will need to look it up
)http://dinersjournal.blogs.nytimes.co...

Author interview http://blogs.villagevoice.com/forkint...

THANK YOU and HAVE FUN!

~TDQ

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  1. Thank you so much for the links (mango chile is Lulu's favorite at our local popsicle store, so it will be fun trying it at home). I've ordered the book but it isn't due for a month.

    3 Replies
    1. re: LulusMom

      Mango and Chili

      Thanks to TDQ's helpful links, I was able to start without the book. As mentioned above, these are Lulu's favorites at the local popsicle place (Locopops - great to try if you ever find yourself in the research triangle area of NC). She and I made them together yesterday, and had them after dinner (Gourmet's SE Asian turkey burgers) tonight - a perfect combination. We all liked them a lot. Dad and I thought they could possibly use more sugar, but funnily enough Lulu though they were sweet enough. Funny world. They were not as spicy as the ones she's used to, but she didn't seem to notice. I found that ours were slightly on the "crunchy" or icy side - has anyone else noticed that? Does anyone have any idea how to fix this? They were great, but it would be nice if they were a smoother texture.

      1. re: LulusMom

        Mango and Chile Paletas
        I thought these were in the book, but couldn't find them, so made them from the link, just haven't gotten around to posting about them. I thought the chile flavor was a little weak, I'd add more if I made them again. These ended up not being paletas for me. The texture was a lot different from the berry/hibiscus paletas I made, probably because of the lower water/higher fruit content. I couldn't get these out by the sticks. So I just ended up dumping them into bowls, and served them with spoons. I might just make them again in cups and turn them out into bowls like molded ices.

        1. re: L.Nightshade

          These were definitely a different texture from any I made after. And yes, I agree on the spice. I didn't find them as spicy as I had hoped. Still thought they were delicious.

          The blueberry cheesecake (link below) has been the big favorite so far. Unfortunately it isn't in the book. Still hoping to make a few more before it gets cold (not for a long time down here).

    2. I'm just going to quickly mention a couple of things, no time to post in full right now, but one thing I'll mention is pay attention to yields when you're filling your molds, especially in the beginning when you're not sure the size of your molds relative to hers.

      There are a lot of recipes where she has you put an inch or so so puree into the mold, put it in the freezer to set, then finish filling the mold. My molds must be bigger than hers, so I "prefilled" too many molds and then had a bunch of partially filled popscicles that I couldn't finish off. I ended up just scooping out the half-frozen stuff into a single mold, but it spoiled the effect of course.

      I tried three popscicle recipes yesterday. I've only tasted 2 out of the three, so I'll just give my quick tips on those.

      I tried Paletas of Yogurt and Berries

      http://www.mysanantonio.com/life/food...

      I used 2% Fage Greek yogurt and my pops are a little mealy/grainy. This turns out to be a poor substitution. They are still nice; just not great. Go for the full fat on this one.

      Spiced tomato-tequila ice pops (Paletas de sangrita). http://books.google.com/books?id=wMYh...

      She says in there to use a hot sauce that is "not too vinegar-y". Well, I used what I had, which was Tabasco, first ingredient vinegar. Terrible mistake. These are completely inedible. Total loss. :(. Don't use Tabasco!

      ~TDQ

      8 Replies
      1. re: The Dairy Queen

        What a shame on the sangrita flavored ones! They sound so good. It isn't that easy to find a hot sauce that isn't vinegary. Will do some searching in the kitchen ... we have a ton. Thanks for the tip, but again, sorry it didn't work out for you.

        1. re: LulusMom

          It is a shame because the batter was really tasty! (All of them were. I wanted to eat them all as smoothies. Very caloric smoothies.) She does recommend a couple of brands to use as a parenthetical in the ingredients listing to this particular recipe.

          ~TDQ

        2. re: The Dairy Queen

          Shoot, I just lost my post. This is a re-do. Paletas from left to right:

          Sour cream, cherry, and tequila pg 37 (I made mine with 2% sour cream--don't!)--the cherry filling is amazing. The base doesnt' do much for me. Maybe that's the 2% sour cream, but more likely it's just because I'm spoiled by the yogurt base below. My husband loved this pop, but he didn't try the yogurt one.

          Yogurt ice pops with berries (blackberries) pg 40--I used 2% Fage. Don't.--I love, love, love the tanginess of the yogurt. I think blackberries are too icy. Maybe mine were too big or something, but I'm going to try these again with full fat fage and different berries. Maybe blueberries. Maybe the cherry filling from pg 37. Maybe peaches or some other stone fruit.

          Spiced tomato-tequila Ice pops--pg 36. I need to try these again now that my expectations have been lowered by my first taste. I will probably try these again with better hot sauce, just to satisfy my curiosity.

          As a general rule with the fruit and yogurt or sour cream pops, I wish the fruit were more evenly distributed. Next time, I'm going to put down less of a first layer. I think I've been filling the pops too much on the initial pass. I think this is obvious in the photos, too.

          ~TDQ

           
          1. re: The Dairy Queen

            Those sound so great! I haven't been able to get my hands on this book yet; it's back-ordered seemingly everywhere in Canada. With the very tiny amount of summer that I get here dwindling rather quickly, I'm afraid that I won't be able to get it in time for paleta season! Everything in the book sounds so tempting!

            1. re: Allegra_K

              According to Amazon US, it is supposed to be back in stock tomorrow. Hopefully the same for Canada.

              1. re: Allegra_K

                The recipes for two of three of the paletas I tried are linked in the OP above...

                ~TDQ

                1. re: The Dairy Queen

                  I guess I never thoroughly looked through the links; there are a lot on there that I must have passed by. The one through google books is especially full of recipes. Thank you for all of your sleuthing!
                  The rice pudding ice pops have particularly grabbed my attention.....I guess if I started now, I could be enjoying them by........midnight?! Hehe.....

                2. re: Allegra_K

                  I'm on back order with the book too (and great news about it being back in stock tomorrow, LN!!), and have been having a great time with just what I've found here. I've made 3 different kinds, all hits in their own ways.

            2. Strawberry Ice Pops

              I didn't follow the recipe very closely, but I guess I'll review it anyway. I used frozen berries (ones I picked this summer), skipped the part where you cook the berries, and didn't have any lemon juice. My 4 year old daughter really liked them (how could she not?) but I thought they were a little too intense and sweet. This is a recipe where weight would have been helpful, 4 cups of strawberries is hardly exact. I think I could get away with less sugar next time, and maybe a bit more water to give it a more icy texture.

               
              4 Replies
              1. re: sarahcooks

                I agree. I am all about weights in recipes!

                Funny that you thought they were too intense and sweet when you skipped the cooking step, which I think would have made them more intense and more sweet. Maybe the lemon would have cut the sweetness, perhaps?

                Yours is prettier than mine with the ridges. My molds are completely smooth. Any sticking problems with the ridges?

                ~TDQ

                1. re: The Dairy Queen

                  No problems with sticking. I have had problems with the star shaped molds I have, only with the strawberry popsicles. The strawberry ones are less solid than the others because they have less liquid in them. I got both sets on Amazon - they're Tovolo brand. I actually like the smooth ones better, but these were cheap and I like how they're all individual pieces.

                  1. re: sarahcooks

                    I like the idea of individual pieces. Here's one other important point about Paletas, especially if your molds are one big piece, make sure you have enough level space in your freezer. My eyes were a little bigger than my available freezer space... whoops! I did get everything to fit, but just barely.

                    Those roasted banana ones sound terrific!

                    ~TDQ

                2. re: sarahcooks

                  We made the strawberry ice pops just as written, and love them. The lime juice definitely makes them less sweet (certainly less sweet than the "batter" tasted before freezing). I'm really surprised with just how much I like them.

                3. Watermelon Ice Pops

                  I really like these. I really like watermelon, so no surprise there. I didn't have lime juice on hand, so I skipped it. They're sweet, but not overwhelmingly so. And I prefer the texture of these to the strawberry ones as they have less fruit solids in them. The solids do float to the top, but it's not very noticeable.

                  2 Replies
                  1. re: sarahcooks

                    Lulu and I had a blast making these (the Watermelon Ice Pops) this morning, and even more of a blast eating them with the Dadster this evening for dessert. We did have the lime juice, and when I tasted the mix earlier today I was nervous that they might be too limey. But in fact they were perfect - just the right amount of sweetness (for us) and the lime was fairly unnoticable once they froze. We loved them, and plan on serving the rest to Lulu's playdate friends tomorrow after lunch. Yay!

                    1. re: LulusMom

                      Glad to see that one of your recipes was a hit today! This is on my to do list before the summer is over.

                  2. Roasted Banana Ice Pops

                    These are my favorite so far. My husband and I both love them. I love how creamy they are, and the banana flavor is present but not overwhelming, and the cinnamon is nice and strong. I kind of ate them all before I got a picture. I'm definitely making them again though. In fact, I just added the ingredients to my grocery list. I'm going to have to try and get through the other flavors I have to free up the molds.

                    As a side note, I am glad I bought two sets of molds. Some of the recipes seem to make too many for one set and it allows me to make a new flavor before they're all gone so I end up having several flavors on hand at a time. I think I may have to buy some mini ones too though, to make more reasonable portions for small children.

                    9 Replies
                    1. re: sarahcooks

                      Would anyone mind paraphrasing this one? I tried searching online, but couldn't find the recipe. It sounds amazing!

                      1. re: Katie Nell

                        It's on Epicurious! http://www.epicurious.com/recipes/foo...

                        ~TDQ

                        1. re: The Dairy Queen

                          Oh, awesome! Thank you, The Search Queen! ;-)

                          1. re: The Dairy Queen

                            Oh holy cow, thank you. When I was pregnant, and couldn't drink, my sweet tooth came on strong. And I did miss the flavor of certain alcohols. So I would often cook bananas with sugar and bourbon (which I'll likely sub for the rum in this) and burn off the alcohol and be so happy. This is going to be a lovely trip down memory lane.

                            Lulu is so excited about this project. We'll be making the watermelon paletas for a playdate we're having here next week for two of her best girlfriends.

                        2. re: sarahcooks

                          Can anyone suggest the name/brand of a good set of smaller molds for children? I'm completely new to the world of popsicle making! I just purchased the Tavolo brand smooth popsicle molds on Amazon, but i hear that read in the reviews that they are quite large for children's portions.
                          Thanks!

                          1. re: Goblin

                            I'm curious about this, too. I'm also curious about the "quick pop maker" if anyone has one of those. I don't think I need another gadget, but it would sure be fun to have the popsicles right away! And it would speed up the process for those recipes where you have to put a small amount in the mold, let it set, then proceed with filling the mold to the top (leaving room for headspace of course.)

                            ~TDQ

                            1. re: The Dairy Queen

                              I have the Zoku quick pop maker. I've only used it a couple of times (part of the reason I'm looking at Paletas is to use it more), but it's nifty. And you can't beat the almost-instant gratification. I just keep it in the freezer next to my ice cream maker insert.

                              The instruction booklet said there are some things you can't put in the molds: Carbonated things... maybe artificially sweetened stuff? I don't remember. I've never tried to make a Diet Coke popsicle, so no problems there.

                          2. re: sarahcooks

                            My family and I are sitting here enjoying the Roasted Banana Ice Pops right now. Thanks so much to sarahc for bringing them to our attention. I wish I'd reread her review first, as they are just *slightly* a bit too cinnamonish for my taste (but I'm just not that big a fan), and I used slightly less than called for as was. But not a problem, we are all loving them. As I said I would, I used bourbon instead of rum, and it is only slightly noticeable. Very very tasty. This is our first cream popsicle, and it is slightly harder to get out of the mold than the others have been. But not very hard.

                            Somehow we ended up with a ton of blueberries, so I googled blueberry cheesecake popsicles and found something that looks so good. Even though not in the book, will report if I do make it on the results.

                            1. re: sarahcooks

                              Roasted Banana Ice Pops

                              http://www.epicurious.com/recipes/foo...

                              These were a huge hit. Absolutely delicious with the banana and cinnamon flavors really shining through. I used bourbon instead of run and would probably up the amount a bit. I didn't really taste the bourbon and would have liked to.

                            2. Thanks for the introduction, TDQ, and helpful links. I wasn't going to join this COTM because I don't have the book, but have just ordered it from Abe Books as you suggested. 'Till it comes, I can use the web sources above.

                              3 Replies
                              1. re: Goblin

                                I'm so glad you'll be joining us! As always with COTM, the more the merrier. Also, I find that if you search on the precise recipe name (which you can get off of EYB, even if you aren't a member of EYB), you'll have pretty good odds finding the recipe out there in cyberspace somewhere. Sometimes I do recipe name+recipe+Gerson. And I try it with both the English name and the Spanish name. I have surprisingly good luck.

                                ~TDQ

                                1. re: Goblin

                                  Hi! Just heard from Abe Books that they can't supply the book after all--they're refunding my $$ so I think they mean it! ;-(
                                  I still want to join using some of the links above--just waiting till my replacement Tavolo molds arrive from Amazon. The first set came with one of the six molds MIA. It's not often that this happens with Amazon--they're sending out another set with free one-day shipping, so maybe I'll have my lime pie ice pops soon! That's the recipe given above that originally lured me into this COTM!

                                  1. re: Goblin

                                    How disappointing about the book!

                                    ~TDQ

                                2. Here's the recipe for Horchata from the book: http://www.davidlebovitz.com/2011/06/...

                                  1 Reply
                                  1. re: sarahcooks

                                    I made the horchata following the recipe on David Lebovitz's site. I don't have white rice in the house, so I tried it with short grain brown rice, since others said they had made it successfully with brown rice. I filtered it with a jelly bag, which I think worked well, but the drink still was unpleasantly chalky. I'm assuming that was due to using the brown rice, so I can't fault the recipe for that.

                                    However, I cautiously added just 1/2 c of sugar, and even that it was way too sweet to drink without the further dilution with milk. So beware, and start with just 1/4 c if you hope to drink the horchata straight.

                                  2. Lime pie ice pops p.48

                                    My paletas and ice pop making this summer took a hiatus as my 16 yo daughter, the ace popsicle maker, went off to camp. She's back on Friday so I should be able to do lots of reviews.

                                    This one I made for a friend's dinner. Unfortunately I didn't allow enough time for them to freeze rock hard, and if they are at all soft, they are impossible to get out of the molds. So I ended up cutting them into squares and rolling them in the graham cracker crumbs. They didn't look very elegant but they tasted good and all got eaten.

                                    I would suggest you need to freeze them overnight as I did them for 5 hours and they were too soft. They definitely have a lime pie taste - creamy, limey, with the crunch from the graham cracker crumbs.

                                    On the molds, I think the Tovolo ones that I have are much bigger than the molds she uses. This one was meant to make 8-10 but just did 6 with a little leftover.

                                    If anyone is looking for a great cherry ice, for the same dinner I also made David Lebovitz's cherry sorbet from The Perfect Scoop. It is really fabulous - you cook the cherries first so the flavor is really intense.

                                    1. Recipes for Corn, Avocado, Spiced & Spike Grapefruit, White Sangria, and Roasted Apricot-Vanilla are now all on the Serious Eats site:

                                      http://www.seriouseats.com/user/profi...

                                      I don't have the book with me at the moment, so I can't check and see which ones are in there.

                                      4 Replies
                                      1. re: grrlscout

                                        Only the avocado recipe on Serious Eats is from 'Paletas'. There is a corn ice cream recipe in her other book 'My Sweet Mexico'. I think all the other recipes are new. I love the look of the roasted apricot-vanilla.

                                        1. re: JaneEYB

                                          Roasted apricot-vanilla paletas - from Serious Eats
                                          http://www.seriouseats.com/recipes/20...

                                          I hope it's OK to post on this recipe as it's not in the book, but since it is Fany Gerson and is available online, I thought it is worth reporting on.

                                          I found the recipe a bit vague - no mention of how long to roast the apricots for just until they had "a nice lightly roasted aroma". Not having roasted apricots before I had to just guess on that one. The apricots gave off quite a bit of juice so I didn't need to add any water to get a pourable consistency after I'd pureed them. But I added about 1/4 cup to increase the quantity. I still only got 6 molds from the recipe (and these were my smaller molds) whereas she predicted 10-12. She either has tiny molds or she added a lot more water but since there was no indication of amount in the recipe it was hard to know. I think extra water would also have helped make the flavor less intense. My daughter didn't like it (and she loves apricots) and I didn't find it refreshing. So I'd suggest adding maybe a cup of water.

                                          1. re: JaneEYB

                                            Of course it's okay to post. All is fair5 in the pursuit of love and deliciousness!

                                            Eh, too bad you didn't have a more satisfying outcome. You just never know with these things!

                                            ~TDQ

                                            1. re: JaneEYB

                                              What a shame, the name of them makes them sound so appealing.

                                        2. Paletas de Jamaica con Frambuesa
                                          (Hibiscus-Raspbery Ice Pops)

                                          I forgot to post here after I made these the other day. First, the agua de jamaica is brewed with dried hibiscus flowers and sugar. The berries are tossed in sugar to bring out their juices, then placed in the pop molds. Then the hibiscus liquid is mixed with more sugar, and poured in, and into the freezer they go.

                                          I threw in a few blueberries along with the raspberries called for in this recipe. I also use less sugar than called for. There is sugar already in the recipe for the agua de jamaica, and sugar added to the berries, then sugar added to the entire mix. Makes my teeth hurt to think about it! I probably added less than half the sugar called for at each step, and they were still plenty sweet.

                                          My pop pic here:
                                          http://www.chow.com/photos/654771

                                          And, as The Dairy Queen mentions above, the recipe is here:
                                          http://latino.foxnews.com/latino/life...

                                          1. This article includes several Fany Gerson paletas recipes, from both Paletas and My Sweet Mexico (as well as a few from other authors, including a great-looking Mexican chocolate ice pop): http://leitesculinaria.com/76480/writ...

                                            2 Replies
                                            1. re: Caitlin McGrath

                                              Wow, thanks for that link! Love the sound of the Mexican chocolate pops. Those Acropolis pops with ouzo and lemon look pretty great also.

                                              1. re: Caitlin McGrath

                                                Mexican chocolate ice pop ... you have just made my husband very, very happy.

                                              2. Limeade with Chia Seeds

                                                What an excellent, easy way to make limeade!! 3 limes are quartered and tossed into a blender with water and sugar, and pulsed until the juice is extracted from the fruit. So simple!
                                                Since my blender jar just cracked, I used my food processor, which worked, sort of.....I wouldn't try that method again, though. Juice (sticky, sweetened juice, at that) was flying out of the not-very-well-sealed top, and the food processor was making very unhealthy grumbling noises. I was desperate, I guess!
                                                This was a delicious, refreshing drink! The chia seeds (which I've always known as chan) are added after everything is sieved post-blender, and they become coated with a gelatinous substance while still retaining a nice crunch in the centre. Due to the amount of chia seeds in the drink, the colour appears to be sort of grey-ish, but the flavour is so good with those rinds crushed in there. Ms. Gerson is right; I will never make it any other way again!

                                                2 Replies
                                                1. re: Allegra_K

                                                  Neat! Do you think it would work with lemonade, too?

                                                  ~TDQ

                                                  1. re: Allegra_K

                                                    We have a question for the paleta makers about ice cream makers that would be great for that task. We split this discussion to its own topic:

                                                    http://chowhound.chow.com/topics/801135

                                                  2. I have a couple of questions. I've been obsessed with making popsicles and just received my molds. I don't have the cookbooks but have been perusing the recipes on-line.

                                                    So, for all you popsicle makers out there:

                                                    1. Is 8 hours enough freezing time? I put a batch in this morning and wanted to bring it to a party.

                                                    2. How are you storing leftovers. In an article from Fine Cooking, Gerson recommends that each popsicle be places in a baggie. I know that isn't going to happen. I was thinking of wrapping each one in wax paper and then placing it inside one big baggie.

                                                    Thoughts?

                                                    PS. I have a version of the mango/chili ones in the freezer.

                                                    11 Replies
                                                    1. re: beetlebug

                                                      I think 8 hours should be plenty of time for the mango chili ones. I had a little leftover mix (or whatever you want to call it) and put it into a little ramekin and it was ready in something like 4 hours. How much longer can the molds take?

                                                      I was thinking of doing exactly the same with the wax paper, but haven't tried it yet. I'll be interested to hear what happens if you do it; I honestly think it should work, but don't want to steer your wrong. Might they fit in sandwich size bags, and would that make it a more appealing option to you?

                                                      1. re: beetlebug

                                                        Spicy Mango Ice Pops (My Sweet Mexico: http://www.tastebook.com/recipes/2331... and another variation here: http://www.tastebook.com/recipes/2331...

                                                        )

                                                        I made the My Sweet Mexico version because that book came in from the library. Since it's not mango season, I used canned and it was packed with mango and lime juice. I also omitted the fresh mangoes from the recipe.

                                                        I really liked the first step of infusing the the simple syrup with broken up chiles de arbol. I think it could have used a third chile de arbol because it was a bit too subtle for the chile powder.

                                                        Anyway, after you infuse the syrup, strain it and then mix it with the mango. I put the canned mango into a blender, and whirled it up. After I added the simple syrup, I gave it a taste and it had just the right amount of lime juice in it already, so no need for more. Instead of tossing fresh mango chunks with (1/2 - 3/4!!) cup of chile powder, I just sprinkled in the chile powder into the puree. I probably used almost a teaspoon of powder.

                                                        These were delicious. So many flavors going on and I bet it would be better with fresh mangoes and the chunks. The 1/2 cup of chile powder does seem a bit much though.

                                                        FYI, 8 hours was plenty of freezing time. I did wrap each popsicle in wax paper and then put it in a big bag. That worked fine.

                                                        I have these molds and the size of the popsicle was perfect. I did have some leftover puree which I put in a jam jar and froze. These didn't take up as much space in the freezer as I feared. My one quibble is that I have a bunch of sticks at home (for caramel apples) and they were a hair too big. So, I'm going to have to buy more of their sticks.

                                                        http://www.amazon.com/Progressive-Int...

                                                        Lastly, I had problems getting the popsicles out of the mold. I first ran it under hot water and there was no movement. So, I put it in a pan of hot water and it was too much. The tips had melted off so they were a bit funny looking.

                                                        1. re: beetlebug

                                                          I'll try my hand at paleta making tonight. I stopped at my local Paleteria to ask the owner if I could buy some sticks. He just gave me a couple handfuls for free as well as some advice. He said that at home without a machine, I should let the mix freeze in the molds for an hour to 2 hrs before inserting the sticks so they stay straight. To release the paletas from the molds, he said to use tepid water, not hot. It just needs to be a little warmer than freezer temp. Then I had to promise to bring samples to the store!

                                                          1. re: Melanie Wong

                                                            So what are you making?

                                                            1. re: LulusMom

                                                              Well, I'm not home yet. I've got the ingredients to make the sangrita ones. Also have strawberries that I think I'll infuse with pink peppercorns. Have a watermelon and am thinking of making some lemon verbena simple syrup to combine with that. And I'm definitely going to try Chow's recipe for Vietnamese coffee pops.

                                                              1. re: Melanie Wong

                                                                Just make sure you have room in your freezer, Melanie, before you get too ambitious. I am really curious about the Vietnamese coffee pops! http://www.chow.com/recipes/29787-vie...

                                                                ~TDQ

                                                                1. re: The Dairy Queen

                                                                  Yes. I bought the molds last month then unexpectedly have been away from home for 3 weeks. I hadn't noticed this thread until I started to think about paletas again last night and found y'all here talking about them and COTM. I did take note that the tall molds might be hard to fit, so we'll see how it goes tonight and I try to squeeze them into the freezer. I'm going to use Dixie cups and a spoon as a handle for the coffee ones.

                                                                  1. re: Melanie Wong

                                                                    The great thing about the Dixie cups is that you don't need a giant swath of open freezer space like you do with the molds (that are 6-8 pops big)--you can just tuck them here and there where you find room in your freezer.

                                                                    I made three batches of paletas all at once and it was only after I made the batter (is that the right term?) that I realized I might not have enough freezer space to fit them all. It worked out fine, but just barely!

                                                                    Interesting, by the way, about the tepid water. I've probably been using tepid water by accident...just because I'm too impatient for the water to heat up all the way!

                                                                    ~TDQ

                                                                    1. re: The Dairy Queen

                                                                      I've had two busy evenings and they'll be served at a dinner party tonight. Haven't tasted any of the ice pops, just the unfrozen base or the dribs and drabs leftover frozen in a small cup. Was originally going to make four flavors but ended up with nine, as I got inspired by the things I had on hand that could be turned into something. E.g., most of a pint of sour cream, avocados bought on vacation, lemons from a friends tree, part of a pint of frozen yogurt. Here's the intermezzo menu:

                                                                      POPSICLES FOR GROWN-UPS

                                                                      De Agua:

                                                                      Joseph Swan (Russian River Valley) Lemon Verbena and Toscano Brothers (Lodi) Watermelon

                                                                      Blue Heron (Yolo County) Early Girl Tomato Sangrita with El Charro Tequila Reposado and Cholula

                                                                      Cayucos Summer Orange Margarita with Cabresto Tequila Reposado

                                                                      McCall Farm (Cambria) Avocado and Chile Tepin

                                                                      Joseph Swan “Jose’s Rhosé” (Russian River Valley) and Peach Sangria

                                                                      De Leche:

                                                                      Orchard Farm (Sebastopol) Cucumber, Wallaby Organic Sour Cream, Dill and Joseph Swan Mint

                                                                      Cracked Peppercorn, Yerena Farms (Watsonville) Strawberry, Vanilla Yogurt and Balsamic Vinegar

                                                                      Hector’s Honey (Fulton), Roasted Banana, Chivas Regal Scotch, Cinnamon and Clover Organic Cream

                                                                      Trung Nguyen (Vietnam) Cà Phê Sữa Dá (Iced Coffee with Sweetened Condensed Milk)

                                                                      1. re: Melanie Wong

                                                                        Holy cow, are you showing us up??? Just kidding, hope they are wonderful and can't wait to hear about each. We've got the avocado on tap for this week. Still seeking the cajeta for the caramel ones.

                                                                        1. re: Melanie Wong

                                                                          Wow! I can't wait to hear all about them!

                                                                          ~TDQ

                                                        2. Rice Pudding Ice Pops

                                                          Rice pudding, frozen, on a stick?! Yes, please!
                                                          I loosely followed the rice pudding recipe, but used some leftover cooked jasmine rice in place of raw short grain. Simmered with milk, cream, cinnamon stick, sugar ( I used part piloncillo, as it's time to go grocery shopping) and vanilla bean until partially mushy, maybe 1/2 hour. I blended half of the rice until smooth. Used an ice bath for quick cooling.
                                                          Had to improvise on the popsicle molds and on the sticks.....so I have several pops of varying sizes and shapes (kids cups, empty spice jars) with a bamboo pick inserted in the center.

                                                          I think that I prefer regular rice pudding over the solid, frosty version, but it was fun to make and the offspring loved it.

                                                           
                                                          1. Quick question (and I realize none of you may know the answer) - The blueberry cheesecake popsicles that I hope to make today (or tomorrow) call for lemon oil, which I haven't been able to find yet. How much difference will it make if I leave this ingredient out? Lemon juice and vanilla extract are also in the recipe, so I'm not sure what the lemon oil is bringing to the table. Maybe something to do with texture? Any thoughts you have would be very helpful - thanks in advance!

                                                            13 Replies
                                                            1. re: LulusMom

                                                              I really have no guesses. I was thinking you could just add a little of whatever kind of oil is used to make the lemon oil, so I googled it and found this, which specifically mentions ice cream. (It takes 66 lemons to make 1 oz of lemon oil http://www.lepicerie.com/catalog/prod...) It also says use lemon oil "sparingly" in place of peel or zest. I am guessing it adds an intense lemon flavor. Maybe add zest, even though it would affect your texture? http://www.boyajianinc.com/citrus.html#

                                                              I guess it's extracted from the peel. It's not a flavored oil? http://www.wisegeek.com/what-is-lemon...
                                                              ~TDQ

                                                              1. re: The Dairy Queen

                                                                I'm not really sure that I *want* my blueberry cheesecake popsicles to be lemony; at the same time, I have definitely noticed that the froze and the pre-frozen versions do not taste exactly the same.

                                                                1. re: LulusMom

                                                                  I'm assuming you have to make a simple syrup for the popsicle. Maybe put in lemon peels or zest and let that infuse for 15 minutes or so? then strain? that way you'll have a bit more lemon flavor than straight lemon juice

                                                                  1. re: beetlebug

                                                                    weirdly enough, no simple syrup is made.

                                                                  2. re: LulusMom

                                                                    Yeah, I think the cold of the frozen pop does weird things to your taste buds, numbs them and such. My guess is the lemon is to stop them from seeming too sweet and just brighten the flavor? I would suggest lemon essence or lemon extract in those, but I worry about how the alcohol would affect texture and flavor.

                                                                    Hmmm...I'm stumped.

                                                                    ~TDQ

                                                                    1. re: The Dairy Queen

                                                                      The bourbon in the banana ones didn't seem to affect the texture. But I also have no lemon essence or extract in the house! I'm a lemon-less mess. And I can't leave the house - we're mid playdate with a little guest here, and husband is out of town.

                                                                      1. re: LulusMom

                                                                        You know me, I would just go for it. If you don't mind the texture, add a little lemon zest. If there's a way to add more lemon juice or flavor somehow, steep the cream in zest or something like that, you might try that. I'll bet your paletas will be good, but perhaps not spectacular.

                                                                        ~TDQ

                                                                      2. re: The Dairy Queen

                                                                        As for the cold affecting the taste. The best explanation is from the Zuni cookbook, in her granita section. Short story is that the freezing part dulls everything. that's why, when you make granitas (and popsicles), the taste of the unfrozen juice has to taste overly sweet etc.

                                                                  3. re: LulusMom

                                                                    So I called the local co-op that normally has things like lemon oil in stock, and they had it, but in the beauty and health aisle, and it was labeled "not for consumption." Harrumph. So I think I'm going to be making these without the oil.

                                                                    1. re: LulusMom

                                                                      LLM, I am sure these would be very delicious sans lemon oil, or with some grated zest in addition to the juice (citrus oil is often called for as a sub for zest), but if you're determined, I thought I'd mention that I have seen Boyajian citrus oils at Williams-Sonoma and even Bed Bath and Beyond I believe, so if those stores are in your city, you could give them a call. If you're determined, that is. Otherwise, carry on!

                                                                      1. re: Caitlin McGrath

                                                                        I think I'm going to just carry on without, and hope for the best. Thank you, and everyone else, for the suggestions. Very much appreciated. I'll let you know how they turn out.

                                                                    2. re: LulusMom

                                                                      Reallllllly stretching the paletas topic, but LLM, saw this recipe for Lemon Blueberry Cheesecake Cookies and thought of you: http://hotpolkadot.com/2011/08/18/its...

                                                                      1. re: Katie Nell

                                                                        OK, *those* look like something I need to make. Thank you Katie Nell!

                                                                    3. I have the book Paletas, but have been travelling for the last few weeks. I have looked everywhere I've been for molds. I took a look on Amazon and saw the Tavolo molds. Would someone possibly post a link to both a large size and a small size mold that you have had some success with? I'm just confused as to which size and shape would work best for Paletas. This is a whole new area for me. I got this book a bit back based on some Chow chit-chat and everything just sounds so delicious. Thanks so much.

                                                                      13 Replies
                                                                      1. re: Mothership

                                                                        I think someone must have hacked amazon (just check out the price - at the time I'm linking this, they're charging $99,999.00 for these) but these have worked beautifully for me:
                                                                        http://www.amazon.com/Tovolo-80-4579-...

                                                                        1. re: LulusMom

                                                                          Thank you. Those do seem to be a bit pricey - just a bit more than I was wanting to spend :o
                                                                          I think I will get the same ones but in yellow instead. They look to be the same. Also - i noticed above that you were looking for lemon oil. It is available at kingarthurflour.com and on Amazon as well. I have difficulties at the King Arthur site - it's a bit like Walmart. You go in for paper towels and leave later with a cartful...
                                                                          Thank you for the help with the pop molds:)

                                                                          1. re: Mothership

                                                                            You really have to wonder what the heck is going on with those molds! They certainly didn't cost a million dollars when I bought them a few weeks back.

                                                                            Yes, I could do the king arthur ... but I really did want to make them today or tomorrow. Hmmm. Don't want to make them and then have them not taste good. But ... this is going to drive me crazy today, I can just tell.

                                                                        2. re: Mothership

                                                                          I have these and I've been really happy with them. But, my one peeve (and it's getting bigger now that I've made 4 batches) is that you have to buy their sticks. I had sticks that I used for caramel apples and they are a hair too wide for the metal tray. I don't see myself whittling down the sticks (C's unhelpful suggestion) but the price of their sticks are almost $10 for 50 sticks.

                                                                          http://www.amazon.com/Progressive-Int...

                                                                          But, the molds work really well and the recipes I've tried here, fill up the molds.

                                                                          1. re: beetlebug

                                                                            I'm laughing out loud at the idea of sitting around whittling down popsicle sticks.

                                                                            1. re: LulusMom

                                                                              That's right, yuck it up now. It will only get funnier once I poke my eye out with the stick. haha.

                                                                              That said, my next batch is going to be those banana bourbon ones. My bananas are just about over ripe.

                                                                            2. re: beetlebug

                                                                              I think I will order the Tavolo molds suggested by Lulusmom and also the set on Amazon made by Norpro. It looks like the Progressive molds, but the sticks are only $3.99 for 100.
                                                                              Lulusmom - where did you find the recipe for blueberry cheesecake pops? That sounds amazing.

                                                                              1. re: Mothership

                                                                                Here is a link to the recipe:

                                                                                http://chipsthatpassinthenight.blogsp...

                                                                                1. re: LulusMom

                                                                                  Um, yeah. Now I've got a craving to try those too. That recipe sounds great. Guess I'll have to add some lemon oil to my order as well...
                                                                                  Thanks once more.

                                                                                  1. re: Mothership

                                                                                    they sound pretty killer, don't they? Every other recipe I found on the web had you layering the crust, then the blueberry mix, then the cheesecake mix. I wanted it all together. Bingo.

                                                                                  2. re: LulusMom

                                                                                    Ding Ding Ding Ding Ding! We have a HUGE winner here. The Blueberry cheesecake popsicles (link to recipe above, sorry - not from Paletas book) are so wonderfully good. I made these specially for my husband who loves both blueberries and cheesecake. We just tried them and he said "oh my god, these are killer. Better than any other blueberry dessert, and better than any cheesecake." While I'm not sure I'd go that far, they were pretty amazingly wonderful - and this without the lemon oil. Highly recommended. If they sound good to you, go for it.

                                                                                    1. re: LulusMom

                                                                                      Oh yay! I have to confess, I have misplaced my copy of Paletas. I could cook from links like most everyone else, but it kind of stresses me out that I've lost the book.

                                                                                      Did you substitute anything for the lemon oil or simply leave it out?

                                                                                      ~TDQ

                                                                                      1. re: The Dairy Queen

                                                                                        I simply left out the lemon oil all together. Didn't miss it a bit.

                                                                                        I hope you find your copy of Paletas, things like this usually end up turning up. Now that I have one, there is something about the book itself that I love - the size, the pictures, not quite sure what, but it just makes me happy. I think it reminds me of books I read as a child.

                                                                            3. I made the Hibiscus pops (minus the raspberries, Page 37) last weekend and they came out great. We have a plethora of Mexican grocery stores in my area, so finding the hibiscus was not a problem. My 4 year old daughter loves them. I think the quick coconut ones are next.

                                                                              One note on popsicle molds in general...I bought the Tovolo molds (both the star shaped and the larger "Groovy" molds). But I have a newer french-door refrigerator with a bottom pull out drawer freezer. Neither set of molds will fit in the drawer if you use the included pedestal. And since the molds do not seal when you put the stick in the bottom, I had to lean them upright against the side of the drawer so they wouldn't drip.

                                                                              Just thought I would put that info out there to let other french-door fridge owners know.

                                                                              2 Replies
                                                                              1. re: Philly Ray

                                                                                I can't wait to hear how the coconut ones turn out. And now I have to have a second look at the hibiscus recipe. It sounds refreshing. Thankfully that recipe is online, so I don't need to find my book. :-S

                                                                                ~TDQ

                                                                                1. re: The Dairy Queen

                                                                                  If you ever need a recipe, just shoot me an email (address in profile) and I'd be happy to either fax or type it to you.

                                                                              2. Made the Quick Coconut Pops (Page 50) over the weekend. My wife is the big coconut fan in the house and she liked them. We both agreed, however, that the shredded coconut could probably be omitted and you wouldn't be missing much. For some reason, the shredded coconut floated on top when I poured into the molds and as a result, just sat at the bottom of the pop when eating. It was not evenly dispersed throughout the pop.

                                                                                Another note about the coconut...I used a couple of packs of shredded coconut we had left over from a gingerbread house kit we made last Christmas. I don't know if it was "genuine" coconut, so maybe that affected the outcome. Also, when toasting the coconut according to the directions in the book, it was well toasted after only 5 minutes (as opposed to the 10-15 minutes listed in the book). Perhaps this was because of the coconut I was using (it was very finely shredded), but I would warn people to keep an eye on the coconut in the oven when toasting.

                                                                                As for the volume, I made the recipe exactly as listed in the book and I had enough to fill 6 of the Groovy Tovolo molds and 2 more of the Star Shaped Tovolos.

                                                                                1. Avocado Ice Pops (sorry, don't have the book in front of me for page number)

                                                                                  Lulu and her dad loved these. I think we might as well just have had lime popsicles and saved the avocado for something savory. To me, the sugar (you make a simple syrup for the "batter") and the lime juice were way too prevalent. But again, I was outvoted on this, although my husband did say "sure, there have been other ones I liked more, but I like this a lot." Me, no. I just thought it was only ok, and couldnt' help but think of just scooping that avocado, lightly salted, out of its skin with a spoon instead.

                                                                                  1. It is a gorgeous day here and Lulu and I just stopped at the local popsicle place on our way home from school and the park. She got her usual - mango chili (remember: she doesn't like spicy things), and I tried one of the "guest flavors" - chocolate 5 spice. It was fantastic. I think I'm going to play around with the mexican chocolate recipe to see if I can make this instead. It was basically a chocolate popsicle with 5 spice added. The fennel/chocolate mixture was as fantastic as it was unexpected.

                                                                                    While there I mentioned that we'd been making popsicles at home. The woman was interested in the roasted banana and bourbon, so I've sent her the link. Would be cool to see it show up in one of the guest spots one week.

                                                                                    1. It's getting to be Paleta season again! Leena blogged about this book over on CHOW: http://www.chow.com/food-news/151854/...