Winnipeg Free Press - PRINT EDITION

Frozen treat recipes pop with savoury and sweet flavours

  • Print

TORONTO -- Andrew Chase was one of the most popular guys in his neighbourhood last year while developing recipes for his new cookbook, 200 Best Ice Pop Recipes.

In fact, he still gets requests. He recently received "the cutest note" some young neighbour kids had attached to fresh cherries they'd picked asking him to "make a recipe with these 'charrys."'

On a recent sweltering day, Chase said he craved an ice pop made with Indian masala coffee, a coffee spiced with cinnamon, cardamom, cloves, nutmeg and ginger and brewed with milk that's popular in India and Malaysia. "It's just what I need. I need a cup of coffee, but I don't want anything hot."

Developing the recipes for the book published by Robert Rose Inc. turned out to be a lot of fun, said the food writer and former chef.

"It exploded. I realized how much fun it is and how many different things you can do (with) all the fruit and all the coffee and the tea and the chocolate and the cocktails."

The frozen treats on a stick can be made in a huge variety of intense flavours and jewelled colours that are sweet as well as savoury. Chase devised recipes for treats ranging from various types of fresh fruit, vegetables and luscious chocolate incorporating mint, ginger and hazelnut to classic comfort desserts like lemon meringue, peanut butter and carrot cake. Then there's holiday fare, like pink and white layered ice pops for Valentine's Day, Thanksgiving Pumpkin Pie Ice Pops and Christmas Brandied Fruitcake Ice Pops.

"But the fruit, to me, is the heart of it," Chase said. "That's why I put a lot of effort into balancing the citrus and the syrups and that kind of thing to get the best out of the fruit."

The fruit is often blended raw, but sometimes he opted to cook or bake it on its own or in syrup.

Rather than making a simple syrup to be used for all recipes, he created syrups that would be specific to a certain fruit.

The sweetness level for all the ice pops can be adjusted to taste. In addition to sugar, he used various syrups and sweeteners -- agave, corn, maple, brown rice, malt, barley, molasses -- "all sorts of things that bring out flavours, but I think they're rather healthy."

For the book, he focused on ice pops, avoiding ice cream on a stick or anything churned. "The whole point is it's simple and straightforward. Use the best fruit, and the best ingredients and get the best ice pops" that he said are a cut above commercial varieties.

"All the kids in the neighbourhood loved them," Chase said, adding he made thousands while working on the book. "I tested them on a really representative population in Toronto -- at least in the east end."

The savoury varieties were popular among his tasters, he said. Vegetable Cocktail Ice Pops, Beet and Cucumber Ice Pops and Gazpacho Ice Pops, among others, are ideal to serve at barbecues. They can be consumed as an appetizer or between courses.

Chase grew up in Boston and then spent about 15 years in Asia where he was an academic specializing in Asian art history. "I was editing and that kind of thing, but I've always had a huge love of food and cooking. I've been a cooking fanatic since I was a baby.

"When I came to Canada about 25 years ago I was ready to change from being an academic to a restaurateur. First I worked in a restaurant to learn it, then opened restaurants. Then I sort of missed the more intellectual side, so I started writing."

Restaurants included the Berkeley Cafe, Cafe Asia and Youki Asian Bar and Bistro. He has worked for Canadian Living magazine, Homemakers and the Toronto Star as well as publishing several cookbooks.

His years as a chef taught him how to marry flavours and his background inspired him to create many Asian-influenced ice pop recipes using ingredients such as mung beans, red beans, tamarind, peanuts, mangoes, melon and jackfruit.

Little equipment is needed to make ice pops. Disposable wax-lined paper cups (85-millilitre/three-ounce size) and wooden Popsicle sticks are ideal. If desired, inexpensive moulds can be purchased from dollar or department stores, or there are sets with racks and metal lids available for about $30 from kitchen-supply stores.

The treats can be put together in about 15 minutes, then cooled and placed in the freezer for about four hours.

Chase provides instructions for coating ice pops in chocolate and designing beautiful layered indulgences.

He said parents of toddlers love the "less drip" variety he created. The trick is adding gelatin to the mix, which slows melting.

-- The Canadian Press

Republished from the Winnipeg Free Press print edition August 7, 2013 C1

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

OT Glenn January and RB Nic Grigsby disappointed in loss to Riders

View more like this

Photo Store Gallery

  • Geese fly in the morning light over Selkirk Ave Wednesday morning- Day 22– June 13, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • A Great Horned Owl that was caught up in some soccer nets in Shamrock Park in Southdale on November 16th was rehabilitated and returned to the the city park behind Shamrock School and released this afternoon. Sequence of the release. December 4, 2012  BORIS MINKEVICH / WINNIPEG FREE PRESS

View More Gallery Photos

Poll

What do you think of the new Blue Bombers uniforms?

View Results

View Related Story

Ads by Google