(self) nourish
( SELF ) NOUR I S H I N DU L GE
NICE & ICY Chill out with a refreshing treat in the summertime heat. Here, three desserts for any mood (or occasion!). BY KRISTIN CANNING
Grilled Peaches With Frozen Yogurt and Bourbon Glaze SERVES 4
2 peaches, halved Extra-virgin olive oil 2 tbsp butter ¼ cup dark maple syrup ¹⁄ ³ cup plus 1 tbsp bourbon 4 scoops vanilla frozen yogurt Sea salt Mint
Heat grill on high. Brush cut side of peaches lightly with olive oil and grill, cut side down, 10 minutes, or until lightly charred and cooked through. In a small saucepan over low heat, melt butter. Slowly stir in syrup. Whisk in bourbon, increase heat to medium low and simmer, whisking occasionally, 15 minutes, or until mixture reduces to a thick, syrupy glaze. Place frozen yogurt scoops into bowls. Add to each a grilled peach half, a drizzle of bourbon glaze, a pinch of sea salt and mint. Serve immediately.
Photographed by JOHNNY MILLER
FOOD STYLING, REBECCA JURKEVICH AT EDGE REPS; PROP STYLING, KALEN KAMINSKI AT KING MANAGEMENT AGENCY.
Grilled fruit, granita, ice pops: They just say summer. Yet each has a different vibe—from simple to showstopper—so you can choose your own dessert adventure. The blogger BFFs behind the book Pen & Palate, Lucy Madison and Tram Nguyen, gave their grilled peaches a boozy-sweet kick. “Something about grilled fruit feels like a little surprise,” Madison says. “It’s perfect for dinner with friends—it looks like this impressive dish that you just tossed together.” Or cap off a party with a watermelon granita from Christine Chitnis, author of Icy, Creamy, Healthy, Sweet, a cookbook that swaps refined sugar for options like honey and maple syrup. If you have a bit more time and want a fun project with a delicious payoff, try Chitnis’s three-layer ice pops, which mix tart blackberry with creamy vanilla and decadent cocoa. “People don’t think to make ice pops themselves, so it’s exciting to see the finished product,” she says. “It’s the ultimate backyard picnic dessert.”
Blackberry, Vanilla and Cocoa Pops MAKES 10 POPS
2 cups blackberries 6 tbsp honey, divided 1 vanilla bean, halved and seeds removed, divided 1 can (13.5 oz) full-fat coconut milk, divided ¹⁄ ³ cup unsweetened cocoa powder
In a medium saucepan over medium-low heat, combine blackberries, 1 tbsp water, 2 tbsp honey and half the vanilla seeds. Simmer, stirring gently, 3 to 5 minutes. Mash berries with a spatula as they cook. Remove from heat. Strain through a fine-mesh sieve into a pitcher or bowl, pressing hard with a spatula to extract all liquid. Discard solids. Set liquid aside. In a small saucepan over medium-low heat, combine ²⁄³ cup coconut milk with remaining vanilla seeds and 2 tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat and set aside to cool. In a small saucepan over medium-low heat, combine remaining 1¼ cups coconut milk, cocoa powder and remaining 2 tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat and let cool. Fill pop molds ¹⁄ ³ full with blackberry compote; freeze 30 minutes. Fill another ¹⁄ ³ with vanilla coconut mixture; freeze 30 minutes more. Fill to top with chocolate coconut mixture, insert sticks and freeze 3 to 4 hours or until hardened. Run molds under hot water to loosen pops before serving.
MELTY GOODNESS “Everyone will be like, ‘Did you make these?!’” Chitnis says.
FOOD STYLING, MAGGIE RUGGIERO AT HELLO ARTISTS; PROP STYLING, SARAH SMART.
FRESH DIRECT “The melon flavor is so vibrant,” Chitnis says. “I love serving these in little glass jelly jars.”
SHAZAM THIS PAGE FOR AN ICE POP DECORATING HACK.
Watermelon Granita SERVES 4
3 cups roughly chopped watermelon Juice of 1 lime 6–8 mint leaves 1 tbsp honey
Freeze a 9" x 9" Pyrex or glass baking dish 1 hour. In a blender, puree watermelon, lime juice, mint leaves and honey until smooth. Pour through a fine-mesh sieve; discard solids. Pour juice into chilled baking dish and freeze until slushy, 45 to 60 minutes. Rake surface with a fork to break up ice crystals. Freeze 30 minutes. Repeat until completely frozen, 90 to 120 minutes more. Scoop granita into bowls and serve.
JULY/AUGUST 2016
SELF
59
NICE & ICY Chill out with a refreshing treat in the summertime heat. Here, three desserts for any mood (or occasion!). BY KRISTIN CANNING
Grilled Peaches With Frozen Yogurt and Bourbon Glaze SERVES 4
2 peaches, halved Extra-virgin olive oil 2 tbsp butter ¼ cup dark maple syrup ¹⁄ ³ cup plus 1 tbsp bourbon 4 scoops vanilla frozen yogurt Sea salt Mint
Heat grill on high. Brush cut side of peaches lightly with olive oil and grill, cut side down, 10 minutes, or until lightly charred and cooked through. In a small saucepan over low heat, melt butter. Slowly stir in syrup. Whisk in bourbon, increase heat to medium low and simmer, whisking occasionally, 15 minutes, or until mixture reduces to a thick, syrupy glaze. Place frozen yogurt scoops into bowls. Add to each a grilled peach half, a drizzle of bourbon glaze, a pinch of sea salt and mint. Serve immediately.
Photographed by JOHNNY MILLER
FOOD STYLING, REBECCA JURKEVICH AT EDGE REPS; PROP STYLING, KALEN KAMINSKI AT KING MANAGEMENT AGENCY.
Grilled fruit, granita, ice pops: They just say summer. Yet each has a different vibe—from simple to showstopper—so you can choose your own dessert adventure. The blogger BFFs behind the book Pen & Palate, Lucy Madison and Tram Nguyen, gave their grilled peaches a boozy-sweet kick. “Something about grilled fruit feels like a little surprise,” Madison says. “It’s perfect for dinner with friends—it looks like this impressive dish that you just tossed together.” Or cap off a party with a watermelon granita from Christine Chitnis, author of Icy, Creamy, Healthy, Sweet, a cookbook that swaps refined sugar for options like honey and maple syrup. If you have a bit more time and want a fun project with a delicious payoff, try Chitnis’s three-layer ice pops, which mix tart blackberry with creamy vanilla and decadent cocoa. “People don’t think to make ice pops themselves, so it’s exciting to see the finished product,” she says. “It’s the ultimate backyard picnic dessert.”
Blackberry, Vanilla and Cocoa Pops MAKES 10 POPS
2 cups blackberries 6 tbsp honey, divided 1 vanilla bean, halved and seeds removed, divided 1 can (13.5 oz) full-fat coconut milk, divided ¹⁄ ³ cup unsweetened cocoa powder
In a medium saucepan over medium-low heat, combine blackberries, 1 tbsp water, 2 tbsp honey and half the vanilla seeds. Simmer, stirring gently, 3 to 5 minutes. Mash berries with a spatula as they cook. Remove from heat. Strain through a fine-mesh sieve into a pitcher or bowl, pressing hard with a spatula to extract all liquid. Discard solids. Set liquid aside. In a small saucepan over medium-low heat, combine ²⁄³ cup coconut milk with remaining vanilla seeds and 2 tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat and set aside to cool. In a small saucepan over medium-low heat, combine remaining 1¼ cups coconut milk, cocoa powder and remaining 2 tbsp honey. Simmer, stirring constantly, 2 to 3 minutes or until thoroughly blended. Remove from heat and let cool. Fill pop molds ¹⁄ ³ full with blackberry compote; freeze 30 minutes. Fill another ¹⁄ ³ with vanilla coconut mixture; freeze 30 minutes more. Fill to top with chocolate coconut mixture, insert sticks and freeze 3 to 4 hours or until hardened. Run molds under hot water to loosen pops before serving.
MELTY GOODNESS “Everyone will be like, ‘Did you make these?!’” Chitnis says.
FOOD STYLING, MAGGIE RUGGIERO AT HELLO ARTISTS; PROP STYLING, SARAH SMART.
FRESH DIRECT “The melon flavor is so vibrant,” Chitnis says. “I love serving these in little glass jelly jars.”
SHAZAM THIS PAGE FOR AN ICE POP DECORATING HACK.
Watermelon Granita SERVES 4
3 cups roughly chopped watermelon Juice of 1 lime 6–8 mint leaves 1 tbsp honey
Freeze a 9" x 9" Pyrex or glass baking dish 1 hour. In a blender, puree watermelon, lime juice, mint leaves and honey until smooth. Pour through a fine-mesh sieve; discard solids. Pour juice into chilled baking dish and freeze until slushy, 45 to 60 minutes. Rake surface with a fork to break up ice crystals. Freeze 30 minutes. Repeat until completely frozen, 90 to 120 minutes more. Scoop granita into bowls and serve.
JULY/AUGUST 2016
SELF
59
