When it’s warm, I miss the cold and when it’s cold I miss the warmth, though I miss my Snoopy sno-cone machine more than both combined. This weekend I tired out different granizado recipes for a Devour post armed with little more than a metal pan and a fork. I never get the results I want from my ice maker and there are worse places to spend a boiling New York summer day than half in the freezer. Loading up on guava, passion fruit, and mango pulp from a nearby market, I headed home and started mixing. Read more
Posts tagged ‘Paletas’
When the heat broke last week, I thought we’d finally been granted a reprieve from the brutally hot New York summer. Little did I know that it was only recharging. From the number of friends posting screen shots of the weather forecast on Facebook, I know I’m not the only one mildly hysterical at the prospect of a 102° week. At least I had rocket pops on standby.
Anyone who has ever chased an ice cream truck, begged for an Italian ice on the way home, or broken their new Snoopy snow cone machine on Christmas morning (still bothers me), will understand how excited I was when my friend sent me this article by pastry cook Gaby Camacho, A Chef Perfects the Paleta of Childhood, from the San Francisco Chronicle. Raised in Tijuana, she sets off in search of the paletas and raspados of her childhood. Remembering flavors like cucumber and lime, rose petals, and tequila, I could understand why she would be nostalgic. As an adult, I’ve stayed away from raspberry blue popsicles and radioactive snow cones, but I love the idea of making them with fresh ingredients from home. Trying the raspado de tamarindo first, I used all natural tamaring pulp from a nearby bodega to make the syrup. I’ll try it again when I find fresh tamarinds and some of the other combinations she suggests as longs as the heat lasts. It can’t be harder than chasing ice cream trucks.