boozin’ it up with La Newyorkina

La Newyorkina came to our rescue on The High Line with a chunky guava paleta on a particularly hot summer’s day a few years back. Hit. the. spot. Now that the mercury is on the rise and we’re in the mood to stroll, we reached out to Chef / Owner Fran Gerson for a recipe celebrating sunshine and resilience – we’ve made it through winter and La Newyorkina kickstarted its way back from Sandy. Once again, the lady came through. Take a look at this Cinco de Mayo worthy treat. Tequila!

sour cream tequila paleta

reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas
by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
photo credit: Ed Anderson © 2011

recipe after the jump

paletas de crema y cereza con tequila
sour cream, cherry, and tequila ice pops
by Fany Gerson

makes 8-10

ingredients

8 ounces stemmed and pitted cherries, fresh or frozen
1/3 cup confectioners’ sugar
2 teaspoons freshly squeezed lemon juice
2 tablespoons silver or blanco tequila
11/2 cups whole milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 vanilla bean, split lengthwise, or
1 teaspoon pure vanilla extract
11/2 cups sour cream

instructions

Put the cherries in a nonreactive saucepan with the confectioners’ sugar and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Lower the heat, stir in the lemon juice, and simmer, stirring often, until the syrup has thickened and has a consistency like maple syrup. Remove from the heat, stir in the tequila, and refrigerate until completely chilled.

Drain the cherries, reserving the liquid for another use (like a yummy raspado!). Combine the milk, granulated sugar, and salt in a medium saucepan. If using the vanilla bean, scrape the seeds into the mixture, then add the pod. Cook over medium heat, stirring, until the sugar has dissolved and the mixture just comes to a boil.
Remove from the heat, add the sour cream, and stir with a whisk until completely smooth. If using vanilla extract, stir it in at this point. Let cool slightly, then discard the vanilla bean pod and refrigerate the mixture until completely chilled.

Put a bit of the sour cream mixture into each of the molds, to a height of about 1 inch. Freeze until the mixture begins to set, about 30 minutes.

Divide the drained cherries among the molds, then pour in the remaining sour cream mixture, dividing it evenly among the molds.

If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the cherries with the sour cream mixture before pouring it into the molds, then follow the manufacturer’s instructions.

We also asked Fany a couple of quick questions ala base jump, just to get to know the chef a little better.

1. What’s your favorite fruit?
Hard to choose because I am a fruit fiend! Probably guanabana (soursop) and guavas..oh and stone fruit and lychees and mangoes haha..you see, I can’t choose just one!

2. Do you have an appliance / kitchen tool that you can’t live without?
Microplane.

3. What would you say is your favorite guilty pleasure food?
Hot fudge sundaes for sweet and tacos al pastor for savory.

 

Thanks, Fany [and Kristen!]

About Larks & Japes

We host parties pairing culture with cocktails & canapés while collaborating with quality makers. goods • get togethers • getaways