Thursday, September 2, 2010
It turns out that if you like to cook, you have a secret weapon when it comes to making friends in a new city. People like to eat and if you happen to throw say, an ice cream party, and have a bunch of people over to your house and feed them, people will like you for letting them eat good food for free.
I didn’t plan my ice cream party as a ploy to make friends, but in hindsight, it wouldn’t have been such a bad idea. It was meant to be a housewarming party, but really any party, at its base, is just a chance to get together with friends, strengthen relationships and hopefully make some new ones. I think the ice cream succeeded in bringing everyone together which, by the way, is what I love about food and cooking
I made a couple of my favorite frozen treats that you can find on Apples and Butter (lemon thyme sorbet, olive oil gelato and apple pie frozen yogurt) and one new recipe courtesy of Saveur Magazine. If you have made it even just a few pages into the current issue of Saveur (The Greece Issue) then you probably noticed the article on the ice-pop that changed a town in Mexico. We were not changing the social makeup of any town or creating a popsicle diaspora at our party, but the unexpected flavors (at least for American palates) of sweet mango and ancho chile powder did manage to start a few conversations. In other words, they served as the perfect icebreaker.
If you like the idea of salty and sweet combinations, then this combination of spicy and sweet won’t be too much of a reach for you. If it seems a little daunting, cut back on the amount of ancho chile powder so that the spiciness is more of an aftertaste. I will be making these again exactly as Saveur suggests. I think the recipe is perfect as is.
Mango-Chile Ice Pops
1 cup store-bought mango juice or nectar
1/4 cup sugar
2 t fresh lemon juice
1/2 cup water
1 t ancho chile powder
I large mango, peeled, seeded and diced
Heat mango juice, sugar, lemon juice and water in a medium saucepan over medium heat until the sugar dissolves. Chill mixture in the refrigerator. Stir in the ancho chile powder and mango chunks. Transfer mixture into popsicle molds of your choice and freeze until solid.