Tuesday, July 3, 2012

Raspberry Basil and Gin Paletas

These deliciously easy popsicles are just what you need to cool down!  If you are making them for the kiddies, feel free to leave the spirits out – they will still taste fabulous! 
1 ½ cup sour cream
1 ½ cup 2% milk
1tsp. vanilla extract
3/4 cup Slow Jams Raspberry Basil
2 Tbs. of your favorite Gin  
Popsicle molds and sticks for 12 paletas  

Whisk all the ingredients together and pour into popsicle molds.  Freeze until solid.  To remove the paletas from their mold, run under warm water or dip into a bowl of warm water.  The paletas should slide right out.  Recipe makes 12 paletas. 

Sunday, July 1, 2012

Blueberry Sage Peppercorn Cream Cake

It’s way too hot to think about messing around in the kitchen, let alone turning the oven on!  This five ingredient fantastic cake of frozen goodness is just the thing to beat the heat – we used Slow Jams Blueberry Sage Peppercorn, but you can use whatever Slow Jams you like!   
16oz. Mascarpone cheese, softened (shouldn’t be hard in 90 degree temps!)
2 Tbs. Powdered sugar
2 Packages soft Lady Fingers – 3 oz packages  
1 Jar Slow Jams Blueberry Sage Peppercorn Jam
1 Pint Blueberries
1 9” Springform pan

Beat the mascarpone and powdered sugar together with a whisk and set aside. 
Place a layer of Lady Fingers on the bottom of your springform pan.  Try to fill in any holes and make sure the entire bottom of the pan is covered.  Spread half the mascarpone evenly over the lady fingers and follow up with 1/2-3/4 jar of Slow Jams.  Cover the jam layer with a layer of Lady Fingers and follow with the remaining layer of mascarpone. 
Place a layer of blueberries on top of the cake (it may take the entire pint) and place cake in the freezer.  Freeze for at least 4 hours before serving.  When you are ready to serve, release the spring on the pan.  The cake should not stick to the sides, but if it does, run a butter knife under warm water and run the knife around the edges of the pan.