Parsnip Macaroons

I know that I am not alone when I say that I love parsnips because when I posted the bouquet of them that I happily carried home from the grocery store yesterday, I got quite the response. Ok, a percentage of those responses were from a certain family member of mine (hi mom!), but still, Parsnip Lovers Unite! With cookies! I know it sounds a little bizarre to bake with something usually used in savory preparations but I find that if you choose the right specimens, parsnips are just as sweet as carrots with a more complex flavor profile. The inspiration to bake them into macaroons came from Alice Medrich and her Spicy Carrot Macaroons that I've been meaning to try for ages. With a few substitutions they baked up into little golden haystacks perfect for teatime. The parsnip flavor is subtle, like a spice note in the background that pairs really nicely with sweet maple syrup, crunchy almond and chewy coconut.

Parsnip Macaroons
inspired by Alice Medrich's Spicy Carrot Macaroons
yield 18-20 cookies

2 egg whites
3.5oz unrefined cane sugar
2oz maple syrup
1t vanilla extract
1/4t lemon zest
1/4t salt
3oz unsweetened shredded coconut
4oz finely chopped almonds
4oz peeled and finely shredded parsnip (or carrot) make sure to choose small, slender parsnips as they are sweeter than their larger counterparts.

Preheat oven to 350º

1. In a medium bowl, whisk together the egg whites, sugar, maple syrup, vanilla, lemon zest and salt until frothy.
2. Add in the coconut, almonds and shredded parsnip and stir well to combine. Let the mixture sit for 10 minutes to allow the sugar to melt and soften the coconut.
3. Set the bowl over a double boiler or in a skillet of simmering water and stir the mixture, making sure to get down to the bottom of the bowl. Cook until the mixture is very hot and the liquid in the bottom of the bowl has thickened and turned slightly opaque, 5-7min.
4. Using firm pressure, form the mixture into heaping tablespoon sized pyramids and place on a parchment lined baking sheet. The mixture will be quite loose and it helps to wet your hands to form the cookies OR just use a cookie scoop. Slide the sheets into the oven and bake the cookies until they are deep golden brown on the edges, 20-25min. Make sure to bake them thoroughly, mine may have been a bit underdone.
5. Let the cookies cool completely on the parchment sheets, peel them off carefully and store at room temp, covered loosely for 3-4 days. As they age they will become softer and the lemon zest flavor more pronounced.

Mango, Blueberry and Coconut Ice Pops

Have you guys declared your official summer jams? As far as I'm concerned, summer hasn't quite started until I've picked out my soundtrack for the late sunsets that stretch into long warm nights and rooftop parties that turn into all nighters because the weather is just too nice to go home. They're the songs that you play on repeat until everyone around you says enough already, enough! Then you smile and play them again because you know all the words and you love singing along and shaking your booty and feeling free. This summer I'm loving Cults with a side of Roy Orbison for good measure and lots of ice-pops because they are also, the JAM.

Mango, Blueberry and Coconut Ice Pops
yield, about 8 large pops

For the Blueberry Layer

1 pint blueberries, about 2c
1c water
4-6T sugar (depending on the sweetness of your berries)
1t lime juice

Combine the blueberries, sugar, and water in a saucepan. Bring the mixture to a boil and cook until the blueberries are very soft, about 5 min. Remove from heat and strain the mixture over a bowl, pressing firmly to extract all of the blueberry goodness, add lime juice. Divide the mixture in half and place in the refrigerator to cool.

For the Blueberry Coconut Layer

1/2 of the reserved blueberry mixture
2-3T coconut milk from a small (6oz) can

Stir the two together. Done!

For the Mango Layer, which tastes like awesome mango-coco pudding!

4 very ripe champagne mangoes, pit and skin removed
remainder of the small can of coconut milk
juice from 1 lime
2T honey or agave (optional)

Combine all of the ingredients in a blender and blend until smooth. If your mango flesh was at all stringy (it happens) you may want to pass this mixture through a sieve. Taste your mix and if you find it needs a little sweetness, go ahead and add the honey or agave.

To Assemble

I found it really helpful to pour the three mixtures into separate containers with spouts like measuring cups or small pitchers. This will give you more control over pouring and the tidyness of your layers. You can also carefully spoon the mixtures into your ice pop molds. You can really layer these guys anyway you like, so choose a flavor to start and pour some in. Place your pop molds in the freezer for about 20min before pouring another layer, thin layers will take less time to freeze. Keep your mixes in the fridge in between pours to help keep them chilly so they will freeze faster. When you get to the top, and before the pops are frozen solid, add the sticks. Freeze until pops are totally solid, another 4-6 hours or overnight. If you are feeling a little less ambitious, just make single flavored pops and freeze about 6 hours or until solid.

Don't have ice pop molds? Try using small baking dishes like brioche molds, ramekins, or even small dixie cups.