Chillin’ in a hot month
EUGENIA UHL PHOTOGRAPH, Top
I have managed to stay in New Orleans for the month of August and am wondering how to survive.
I know that some people like the heat and humidity – quite a few, as a matter of fact – but by and large, those people were born here and it’s in their blood. I have lived here for 45 years, but I wasn’t born here. My children were, and they don’t suffer like I do. When I feel sweat dripping from my hair and my clothes are stuck to my body, I know it’s time to go on vacation – but here I am again. Two short trips came in July, and a bigger one, I hope, is scheduled for fall.
In the meantime, all we can do is make the best of it. My plan is to stay in air-conditioning or a pool and eat cold food. Frozen food is best.
Try to remember the worker on the roof or the yard man – hand them a popsicle. If that poor soul is you, take breaks often and ice down with a treat.
If we all had snowball stands in our front yards, like my grandmother did, it would be easy. The closest stand to my house is about a mile away, but “the road to a friend’s house is short,” and snowballs are my best friends in summer. Besides, this is my lucky summer. A Tutti Frutti frozen yogurt place just opened two blocks from my house. I am already a regular (mango is my favorite). Pinkberry’s pomegranate is to die for. I am so pleased that frozen yogurt shops are coming back because the product is better for you than full-fat ice cream, not to mention cooling on a hot August day.
Mix ’em up: snowballs, frozen yogurt and homemade treats. They will keep us alive until fall. At least, I hope so!
1 6-ounce can frozen
1/2 can triple sec
1 can tequila
Place limeade, still frozen, in a blender. Measuring with the limeade can, add triple sec and tequila. Then fill the blender with ice. Blend until smooth.
Sprinkle salt around the edges of a saucer. Cut the lime in half horizontally. Make a cut half way through half of the lime. Run the cut part around the edge of margarita or wine glasses. Twist the wet rims of the glasses in the salt to coat. Pour the margaritas into the glasses with a cut wedge of lime on the rims.
Serves 4 to 6.
4 cups water
2 cups sugar
1 Tablespoon grated
1 cup fresh lemon juice (about 6
to 8 lemons depending
Place water and sugar in a medium saucepan and bring to a boil. Boil for 5 minutes and cool. Add lemon zest and juice and refrigerate until cold. Freeze in an ice cream freezer according to manufacturer’s directions.
1/4 cup crushed fresh mint
1 cup lime sherbet
7 ounces bottled club soda
1 6-ounce frozen limeade
1 cup cracked ice
Place all ingredients in a blender and pulse until ingredients begin to mix. You may have to use a spatula to press down several times. Blend on high speed until smooth. Pour into frosted tumblers.
Peach Ice Pop
1 cup water
1/2 cup sugar
3 ripe peaches, peeled and cubed
1 Tablespoon lemon juice
Place 1/2-cup water and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for several minutes until mixture is clear. Cool.
Place peaches, cooled syrup, lemon juice and an additional 1/2-cup water in a food processor and purée until smooth.
Pour into 4 5-ounce paper cups. Place on a tray side-by-side and cover all with a sheet of plastic wrap. With a knife, make slits over each one and insert a Popsicle® stick, or use ice pop molds. If you can’t find Popsicle® sticks, use jumbo plastic straws cut in half. Freeze.
Makes 4 ice pops.
1/2 cup sugar
1/2 cup water
4 ripe mangos
3 Tablespoons fresh lime
Zest of 1 lime
Combine sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for several minutes until clear. Cool.
Peel and cube mangos, scraping all fruit from seed and peeling. Pulse in a food processor. Add cooled simple syrup and remaining ingredients and purée until smooth. Chill in refrigerator until cold. One hour before freezing in an ice cream machine, place bowl of liquid in freezer to chill further.
Place in an ice cream maker and freeze according to manufacturer’s directions.
A Sweet Tradition Continues
A New Orleans tradition for over 100 years, Angelo Brocato’s Italian Ice Cream Parlor (214 N. Carrollton Ave., 486-1465) is known for its sweet treats – especially the frozen ones. This season, Strawberry and Lemon Italian Ices are neck-and-neck in popularity with St. Joseph Chocolate Almond and Stracciatella gelatos, says Brocato’s Melanie Cameron.