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Endless Poptails: Cherry Apple Whiskey Sour

Endless Poptails: Cherry Apple Whiskey Sour
We ESers like our whiskey combinations and we’re betting you will too. Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. Um, please muffle all outraged screams until you have tried this. Along with the whiskey are some sweet cherries, tart apples and a lime to create a popsicle that will assist you with obtaining your daily fruit serving. So while we may not be rule-minded we’re a thoughtful bunch and giving you two options for your whiskey. Cherry Apple Whiskey Sour Poptails Makes eight 2-and-1/4-oz. popsicles · 3 cups cherries (weighing 1lb) · 1 large green apple (weighing 6oz) · 1 lime (weighing 3 1/2oz) · 1 cup whiskey · ½ cup of sweet and sour mix (homemade recipe follows) 1. 2. 3. Sweet and Sour Mix · 1/2 cup water · 1/2 cup sugar · 1 cup lemon juice 1. Find more cocktail-popsicles on Endless Poptails Sponsored Content Related:  fruits and veggies

20 Alcoholic Beverages Inspired By The Harry Potter Series: Pics, Videos, Links, News Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

Euclideon promises unlimited graphical detail Are Euclideon's promises the future of graphics or vapourware? Small Australian tech company Euclideon has released a new demo trailer for its graphics technology Unlimited Detail, which promises to ditch the dependency on polygons in games in favour of millions of cloud point technology. This should create richer game worlds that look more realistic, says Euclideon. The problem with polygons (as the video below brilliantly highlights) is that they’re computationally expensive and don’t give a realistic look when you look closely. ‘There is a better way to do graphics, which is used in medicine and the sciences, and that is to make everything out of tiny little atoms instead of flat panels [polygons]. However, Euclideon has found a way to circumvent the processing problem, allowing it to create ‘unlimited little 3D atoms in real-time.’ The video includes plenty of comparisons between game worlds created with polygons and Euclideon’s demo island that uses its Unlimited Detail technology.

Almost-Famous Green Bean Fries Recipe : Food Network Kitchens Directions Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Whisk the egg and milk in a shallow bowl. Line a baking sheet with parchment paper. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Photograph by Yunhee Kim

Adult Desserts: Strawberry-Watermelon Popsicles & Champagne : Zomppa – International Food Magazine Remember popsicles? When was the last time you had a popsicle? One of those sticky, succulent, sweet and refreshing icons most generally associated with summertime heat and good times? My sister and I had a popsicle at least once a day during the summer. With the cacophonous sounds of crickets chirping in our backyard and the hazy orange-red sun settling into the horizon, my sister and I would steadily slurp on our sticky-sweet treats, hoping we could catch the popsicle drips before they oozed all over our chins and palms. Sigh. At some point, I stopped eating/enjoying a good old-fashioned popsicle. It was then that I reluctantly understood that sucking on a popsicle as a full grown adult was slightly inappropriate…maybe even a little obscene. How did this happen?? When did it become inappropriate for adults to suck on popsicles? Strawberry-Watermelon Popsicles in Champagne 1 pint of strawberries ½ a watermelon 1 Bottle of Champagne (optional) Directions:

Strawberry Ginger Ale Terrine For the first time in many months, strawberries taste good again! During colder weather when fruits have to be shipped in from far away places, they are usually much too sour. I find them inedible. In our region, winter strawberries may be perfectly red and beautiful on the shelf, but they just don't taste ripe. This brightly colored dessert caught my eye while thumbing through a magazine. A slice of this is so refreshing! I love growing herbs, and right now my lemon balm is really thriving! Lemon balm is in the mint family. The terrine was made in a standard metal loaf pan. Strawberry Ginger Ale Terrine [click for printable version] Ginger ale layer 1-1/2 cups ginger ale 1/2 cup sliced strawberries 1/3 cup sugar 1 Tbs. powdered gelatin 1/4 cup cold water Strawberry layer 1 Tbs. powdered gelatin 2 Tbs. ginger ale 2 pints strawberries, rinsed and stemmed 2 tsp. fresh lemon juice 1/3 cup sugar Strawberry layer: Sprinkle the gelatin over the 2 tbsp. ginger ale in a small saucepan.

Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. It’s a hot that hangs in the air, letting you breathe it in, that is cured only by two things: being completely immersed in water or hiding indoors, the air conditioning cranked as far as it will go.I find that the heat makes me very unmotivated to do things like take a walk, water and weed the garden (though I have forced that one on myself) and prepare food and eat it. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet.