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Paletas de Crema y Cereza con Tequila (Sour Cream, Cherry, & Tequila Ice Pops) {she made, ella hace}

When Leslie and I were tossing around ideas for she made, ella hace a couple of months back, I knew without a doubt that we HAD to go with paletas for one of our summer posts.  I mean - paletas and summer skip down the street hand-in-hand.  While whistling a happy tune.  They just go together.

Plus...ummmm...she knows that I'm in the midst of a flurry of paleta, popsicle, and ice pop making and testing.  In the form of "my" Summer of the Popsicle.  Yeah.  I declared it.  I'm not sure that anybody paid me any mind, but I declared it anyway.  This summer, it's all about the frozen treats on a stick, baby.  So Leslie indulged me.  We're talking paletas for she made, ella hace this month. Woot!

So, despite the fact that I have roughly half a dozen popsicle posts just hanging out in draft form, I continue to try more.  And take more photos.  And save more posts to draft.  It's a vicious cycle, and I know I'll regret not taking the time to get each one posted immediately once the end of summer bares its chilly claws.  But hey.  I'm used to myself.  I'll play catch-up.  And I'll like it.
Okay, I'm getting off track.  Today I wanted to share some paletas that are not simply awesome just because they are paletas - they are doubley awesome because they contain my favorite fruit of all time.  Cherries.   I grew up in Michigan where cherry trees abound.  I grew up pit-spittin'.  When I see an errant cherry tree dripping with fruit on the side of a country road - I pull over.  I've been know to play human ladder in order to reach those orbs hanging just beyond reach.

And can I just say - juicy cherries plumped in tequila.  Mmm hmm.  Can I also say - sweetened, tangy sour cream flecked with vanilla beans?  Oh yeah.  Let's put it all together now - Juicy cherries plumped in tequila and enveloped in sweet, yet tangy sourcream that is flecked with vanilla beans.  Squeeeeeeee!
And since you're already in a popsicle kind of mood, you should head on over and check out Leslie's Paletas de Jamaica y Limón.  Because in this crazy heat, the only thing better than having a popsicle in your hand is having a popsicle in each of your hands!

Sour Cream, Cherry, & Tequila Ice Pops (Paletas de Crema y Cereza con Tequila)

by Heather Schmitt-González
Prep Time: 8 hours or more (mostly unattended)
Cook Time: 5-10 minutes
Keywords: snack dessert vegetarian cherries sour cream vanilla beans alcohol popsicles American Mexican summer

Ingredients (8-10 (3 oz.) Popsicles)
  • 8 oz. sweet cherries, pitted & stemmed
  • ⅓ c. confectioners' sugar
  • 2 tsp. freshly squeezed lemon juice
  • 2 Tbs. tequila
  • 1½ c. whole milk
  • ½ c. superfine sugar
  • ¼ tsp. fine sea salt
  • 1 vanilla bean, split lengthwise
  • 1½ c. sour cream
Place cherries and confectioners' sugar in a heavy-bottomed, non-reactive saucepan over medium heat. Stir until mixture comes to a boil and sugar dissolves (it'll clump at first, but will melt with heat and stirring). Lower heat to a gentle bubble and stir in the lemon juice. Continue to simmer, stirring often until the liquid has reduced to a syrupy consistency (this will just take a few minutes). Remove from heat and stir in tequila. Refrigerate until cold.

Strain the cherry mixture (saving the syrup for another use like flavoring drinks, cocktails, or raspados).
Combine milk, sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pan along with the pod. Cook over medium heat, stirring until sugar dissolves and mixture just comes to a boil. Remove from heat and whisk in the sour cream until smooth. Cool slightly and then refrigerate mixture until completely chilled.

Discard vanilla bean pod and then pour about an inch of the sour cream mixture into the bottom of your popsicle molds. Freeze until it begins to set, ~30 minutes.

Divide the cherries among the molds and then top off with the remaining sour cream mixture.

Freeze until solid, adding popsicle sticks at the right time for your particular mold.

This mixture will make 8-10 (3 oz.) popsicles. If your molds are smaller, I recommend increasing the amount of cherries, confectioners' sugar, and lemon juice by at least one half or even double, so that you have enough cherries to divide amongst all of your molds.

adapted from Paletas
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*something to try with your strained cherry syrup: Place a couple of ice cubes into a tumbler.  Add a big shot of rum and a drizzle of the cherry syrup.  Top off with lemon-lime soda. Yum.
What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
She Made, Ella Hace Banner- and

I am sharing this post with:
The Summer of the Popsicle 2012 at made with love mondays