We split the difference in birthdates and threw the party in mid-August, inviting a bunch of friends to the park for a Sunday potluck lunch and popsicles. (I highly recommend, by the way, throwing kids’ parties in public parks, preferably ones that include playgrounds. That way, the kids can lose their minds on the slides and teeter-totters while the adults toss around frisbees, lie in the grass, whathaveyou. And: it’s FREE.) This particular park has a sloping lawn that points toward Puget Sound, and that morning, there was a dense fog hanging over the hill. We claimed a couple of picnic tables, hauled the coolers across the lawn, and hoped for sun. Natalie and Michael brought two big balloons, and I brought two strings of paper flags that Natalie made for Eero’s first birthday party last year and then bequeathed to me for June’s first birthday party a month later, after which my father-in-law carefully folded them into a Ziplock for safekeeping and I stashed them away in the kitchen closet, and now that I have typed all of this, I guess it could seem like a real bummer to reuse somebody else’s old party decorations? I assure you, these are some really nice flags. We intend to use them until they fall apart.
Brandon and I bought a chickpea salad, a platter of tomatoes and fresh mozzarella, and a pile of blankets, and Natalie and Michael brought guacamole, Natalie’s famous cucumber dip, chips, water, and a croquet set. As our friends arrived, some with their own children and some without, they brought cheese and fresh fruit, lemon bars, noodle salad, Greek salad, so much food.
At at some point, I noticed that the fog had lifted and my child was running after a crow (GETTA BUHD! GETTA BUHD!) with a croquet mallet in her hand. Then somebody opened the coolers, and popsicles were happening.
We’d agreed that Natalie would make a batch of popsicles with stone fruit, and what she came up with was much more than that: peach with honey and chamomile. I made my usual raspberry yogurt pops (I cut the sugar back to ½ cup / 100 grams, though; not sure why I ever thought you’d need more than that) and, at Natalie’s suggestion, I made fudgesicles, too. She’d never had luck making them, she told me, and I’d never tried. But I like a challenge, or I sometimes like a challenge. I occasionally like a challenge. Anyway, I decided to work on a fudgesicle recipe.
There are a lot of them out there, as I’m sure you’ve noticed. It’s even fair to say that there’s a fudgesicle mini-craze going on right now: Food52, for instance, just ran a recipe for them. My goal was a chocolate popsicle that resembled, at least somewhat, the Jello pudding pops of my childhood. I wanted it to be silky, creamy, dense, and rich, and not even remotely icy, and I wanted the flavor to lean more toward chocolate than cocoa. What I wound up with posed almost no challenge at all, because it’s only a small tweak on Alton Brown’s recipe. (Thank you, Alton Brown.) It uses only five ingredients: chocolate, cream, milk, a small amount of cocoa, and vanilla extract. It also comes together in maybe 20 minutes. As my aunt Tina, one of June’s namesakes, would have said, What’s not to like? June smelled like chocolate for the rest of the day, and secretly, I hoped she always would.
P.S. I am thrilled to announce that in late October, I will be teaching a four-day workshop on storytelling and personal narrative at the Oklahoma Fall Arts Institute. I was a writing student at the Oklahoma Summer Arts Institute as a teenager, so I am beyond, beyond all number of emotions, to be teaching at Quartz Mountain myself. (!!!) The fee is $605 for in-state participants and $1,005 for out-of-state participants, including meals and lodging. Scholarships and discounts are available for Oklahoma educators and members of arts organizations.
Adapted from Alton Brown
You will note that there’s no sugar in this recipe, which means that you need to be thoughtful about the chocolate you use, because that’s what will bring sweetness. Brown calls only for "bittersweet chocolate," but when I tried using 70% cacao chocolate, which I think of as a pretty standard percentage for bittersweet, it made for a very bittersweet popsicle. More bitter than sweet. Brandon loved it, and June ate it, but it wasn’t really my thing. I like to combine two types of chocolate for this recipe: Valrhona “Jivara” 40% milk chocolate, and Valrhona “Manjari” 64% dark chocolate. I use four ounces, or 113 grams, of each. (Yes, they are wildly expensive! I know. We buy them in 3-kg bags at the restaurant, and I regularly steal some for my home use. I am a lucky bastard.) If you don’t want to shell out like that, Scharffen Berger also has a good 41% milk chocolate, and my guess is that it would blend nicely here with either the 62% semisweet or the 70% bittersweet. Whatever chocolate you choose, I wouldn’t recommend going above 64%, at the highest.
And as for popsicle molds, I use these.
8 ounces (225 grams) chocolate, ideally between 45% and 65% cacao
1 ½ cups (355 ml) heavy cream
1 cup (240 ml) whole milk
2 tablespoons (about 11 grams) unsweetened cocoa
2 teaspoons vanilla extract
Finely chop the chocolate, and put it in a medium bowl. (If you have a bowl with a pour spout, use that! Perfect.)
In a medium (2- to 3-quart) saucepan, combine the cream, milk, and cocoa. Whisk well to dissolve the cocoa, and bring just to a simmer, whisking frequently. Remove from the heat, let sit for a few seconds, and then pour it over the chocolate. Let stand undisturbed for 2 or 3 minutes; then whisk to combine well. Whisk in the vanilla extract. Divide between popsicle molds, and freeze until hard.
Yield: 8 to 10 popsicles, depending on the size of your molds.