Sugar Cane Skewered Strawberry Yogurt Pop Recipes

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into six 4-ounce pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes.
• In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
• Preheat the grill or grill pan over low heat.
• Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
• While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce on the side.

Steps:

• Combine 1 cup water and the sugar in a small saucepan. Simmer over medium-high heat until all of the sugar dissolves. Remove from the heat, pour into a large liquid measuring cup and let cool completely.
• Pour 1/2 cup of the sugar syrup in a blender. Add the strawberries, red food coloring and 1 tablespoon of the lemon juice. Blend until smooth. Let sit, stirring occasionally, until all the froth settles. Evenly divide among 6 rocket-shaped frozen pop molds. Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle. Freeze until about halfway frozen and still slushy, about 40 minutes. Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold). Return to the freezer and freeze until completely solid, about 40 minutes.
• Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup. Divide the mixture in half and add the blue food coloring to one.
• Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds. Freeze until completely solid, about 45 minutes. Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes.
• To serve, run the frozen molds under warm water before unmolding.

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F.
• In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla.
• Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds.
• For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened.
• For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined.
• To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired.

Steps:

• In a medium saucepan, combine figs, wine, 1 sprig thyme, peppercorns and honey. Bring to a boil, reduce the heat to low and simmer gently until softened (8 to 10 minutes). Transfer the figs to a small bowl and cool. Reserve the liquid in the pan. Slice the figs into quarters.
• Add 1/2 cup vinegar, brown sugar, cinnamon stick and pinch of salt to the liquid. Simmer until it is thickened and syrupy, 15 to 20 minutes, being careful not to scorch the sauce. Remove from heat and stir in remaining vinegar, allow to cool slightly. Pour reduction into squeeze bottle.
• Cut the tenderloin crosswise into 1/2-inch thick slices. Flatten each slice into an oval and slice each oval into 2 strips. Season the strips with salt and pepper - there should be about 40 slices.
• Heat the oven to broil with the rack in the center. Place a fig quarter, cut side down, on a slice of pork. Lift up each end of the pork slice around the fig and place seam-side down on sheet pan. Brush with glaze and broil until cooked (3 minutes).
• To serve, skewer with a toothpick and brush the rolls with remaining glaze. Serve warm.

Steps:

• Place chili pastes in bowl and add water. Mix the remaining ingredients together to make a thin mixture. Put shrimp in marinade and refrigerate overnight. Place shrimp on skewers, 4 pieces on each skewer, and grill.

Steps:

• Combine 1 cup (150 g) strawberries, yogurt, and honey in a blender.
• Blend until smooth.
• Pour evenly into popsicle molds. Stir sliced strawberries and kiwis into each popsicle and insert handle.
• Freeze until solid.
• Enjoy!