Food

BEAUTIFUL SNOW DELECTABLES NOW

Courtesy of Seed Plant Water Grow. Snow Cones.

Today we’re eating Beautiful Snow. We found a fabulous set of recipes for creative snow cones, snow bars, and snow cocktails that will set you into a beautiful deep freeze. Check them out below.

TOTALLY COOL SNOW CONES

Seed Plant Water Grow is totally rocking the Snow Cone. Think Coconut, Cayenne, Banana, Pineapple, Peach, Basil, Mint, Strawberry, Cherry, and Blueberry -- all made with real fruit, herbs, and spices.

Heat up your cool with a Cayenne Snow Cone:

Place 1 cup of Water, 1/2 cup of Cane Sugar, and 1/2 to 1 tsp (depending on your heat tolerance) of Cayenne Pepper in saucepan and simmer till sugar is incorporated. Remove from heat, cool for 10 minutes, place in dispenser. You can layer this with other flavors too.

Go fruity with Banana, Peach, Cherry, Pineapple, Blueberry, Strawberry... Or go herbaceous with Basil or Mint… Sky is the limit…

Banana Snow Cone:

Place 1 large Banana, 1/2 cup of Water, a few tsp of Lemon Juice (for browning), and 1 tbsp of Maple Syrup in a high speed blender and blitz till combined. Place in dispenser.

Mint Snow Cone:

Place 1 cup of Water, 1/2 cup of Cane Sugar, and handful of fresh Mint in a saucepan and simmer till sugar is incorporated. Transfer to a high speed blender and blitz till combined (this method gives a stronger flavor). Place in dispenser. This one is used in conjunction with and to complement other flavors.

Get all the recipes here.

SANGRIA GRANITA SNOW CONES

Eden Passante, of Sugar and Charm, teamed up with Apothic Wines to create this deep dark sophisticated snow cone. It uses Apothic Dark wine, beautifully mixed with pomegranate juice, cinnamon, orange and blackberries. It’s particularly delicious and it’s super-easy to make.

Sangria Granita Snow Cones

Ingredients:

1/2 cup fresh squeezed orange juice
1/2 cup pomegranate juice
3/4 cup water
1/2 cup sugar
10 blackberries (more for garnishing)
2 cinnamon sticks (more for garnishing)
2 cups Apothic Dark Wine

Instructions:

In a large pot, combine the sugar and water and heat on low until melted.
Add in the pomegranate juice, orange juice blackberries and cinnamon sticks. Bring to a slight boil, then simmer on low for 15 mins. Let all of the ingredients infuse together until the blackberries lose their color.
Remove the blackberries, pour in the wine and simmer for another 5 minutes.
Remove the cinnamon sticks.
Pour into a deep container, such as a metal loaf pan.
Freeze overnight.
Use a fork to shave the sangria.
Serve in a snow cone cup with a blackberry and cinnamon stick and enjoy!

BLUEBERRY MOJITO SNOW CONES

Here’s a beautiful adult version of a snow cone that is so simple, so refreshing, and so divine. Fresh blueberries, mint and rum come together in a cool fruity crush. Let it snow, let it snow, let it snow!

Blueberry Mojito Snow Cones

Ingredients:

Blueberry Syrup

½ cup blueberries (fresh or frozen)
7-8 fresh mint leaves
¼ cup water
¼ cup sugar

Snow Cone

shaved ice
3 ounces white rum (2 shots)
juice from 1 lime

Instructions:

Place blueberry syrup ingredients on the stove over medium heat (stirring continuously to mash the blueberries and bruise the mint leaves) until syrup thickens and begins to bubble.
Remove from heat and let cool for 10 minutes.
Strain syrup to remove blueberry skins and mint leaves, combine syrup with lime juice and white rum and place in the freezer to chill quickly.
Shave ice and place in two serving cones.
Pour chilled mixture over ice, garnish with a sprig of mint and dive in!

WINTER SNOW CONES

Lisabeth Sewell McCann, of Sparkle Stories, went old school when her son developed a hankering for eating some snow. She took a big, mixing bowl outside and filled it with pristine snow. She brought it into the kitchen and handed him a spoon.

He gave it a try but somehow, it did not delight him. So mama got inspired. She reached for some fresh oranges, gave them a squeeze, and created a super-fresh, super-clean, super-authentic Winter Snow Cone. He became an instant fan. We think you will too.

Winter Snow Cones

Ingredients:

Clean snow or crushed ice
Fruit juice
Simple syrup (optional)

Instructions:

Scoop several spoonfuls of clean snow into a glass. Pour over juice from whatever fruit you have on hand. Citrus is delicious, but pomegranate makes a beautiful, pink color!

If the fruit is too tart (or you’re caught in a snowstorm with nothing fresh), you can also make simple syrup to pour over your snow. To do so, boil 1 part water with 2 parts sugar, stirring until the sugar dissolves. Allow the syrup to cool before pouring it over the snow.

VEGAN BANANA CREAM PIE BLIZZARDS

John and Dana, of Minimalist Baker, created a wonderful vegan blizzard. Their “snow” is made from just 7 ingredients: Banana chips, Cashews, Non-dairy milk, Dates, Vanilla, Coconut oil, and Banana. It might not sound like a mouth-party, but it really, really, is. Check out their Vegan Banana Cream Pie Blizzards recipe and try their Chocolate Chocolate Chip version, too!

SAMOA BLIZZARD

Rachael Dart, of Spache the Spatula, knows how to make a sweet snowy brain freeze happen. She does it with her Samoa Blizzard -- a thick, rich, caramel, coconut, chocolate frozen storm. The recipe is based on Samoa Girl Scout Cookies -- but, don’t let that influence you -- they are way more fun to slurp. Check out the recipe here.

BANANA NAPOLEONS WITH COCONUT SNOW

Serena Lissy created one of the prettiest Napoleons we’ve ever seen. Luscious banana cream is layered between sheets of caramel-slathered flaky phyllo, all topped off with fragrant coconut snow. This recipe takes a bit of doing, but… the ooohs and aaahs will make you glad you bothered.

The snow calls for tapioca maltodextrin, available through Amazon.

Banana Napoleon with Coconut Snow

Ingredients:

Phyllo Sheet Pastry

4 sheets phyllo dough
1/2 cup unsalted butter, melted
1/2 cup caramel Sauce

Caramel Sauce

114 gram heavy cream
90 gram granulated sugar

Coconut Snow

40 gram tapioca maltodextrin
60 gram coconut oil
15 gram confectioner's sugar

Banana Pastry Cream

2 gelatin sheets
2 cups whole milk
1/2 cup granulated sugar
55 gram cornstarch
100 gram egg yolks
1 1/2 ripe bananas, chopped
50 gram unsalted butter

Banana Caramel Sauce

1/2 cup heavy cream
3 oz granulated sugar
1 ripe banana

Instructions:

Phyllo Sheets

Preheat oven to 350°F.
Place a sheet of phyllo on a parchment lined sheet pan.
Brush with butter and then drizzle with the caramel sauce. Repeat process with six more sheets and top with a final sheet of dough. Complete final layer by brushing only with butter.
Use a paring knife to trim the edges of phyllo and cut into 2 by 4 rectangles. Discard the edges. Cover with parchment paper and top with a sheet tray.
Bake for 10-12 minutes until golden brown.
Cool, then remove from pan and store in an airtight container.

Caramel Sauce

In a small saucepan, bring cream just to a boil and set aside.
Heat a medium sized saucepan over medium-high heat and sprinkle sugar evenly over bottom of the pan.
Cook slowly to an amber caramel, shaking pan periodically to prevent burning.
Very gradually, add hot cream in small batches.
Cook for 1 minute, stirring occasionally, then remove from heat and pour into a bowl to cool.

Coconut Snow

Combine all ingredients in a food processor.
Process, occasionally scraping down sides with a rubber spatula and crumbly. Set aside until ready to assemble.

Banana Pastry Cream

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a heavy bottomed pot, bring milk and sugar to boil.
Whisk to combine cornstarch and yolks in a small bowl. Pour hot liquid into yolk mixture to temper. Return mixture to pot and cook over medium-high heat until thickened and bubbling.
Remove from heat and stir in gelatin to dissolve. Add butter and banana and stir until butter has melted. Cover with plastic wrap and refrigerate.

Banana Caramel Sauce

Bring cream to a boil in a small pot.
Slowly heat sugar in a medium sized saucepan to reach a golden amber color.
Slowly add hot cream, whisking to combine.
Stir in banana and transfer to a blender. Blend until it is smooth.

Assembly & Serving

Spread banana caramel sauce onto the center of a plate and top with one rectangle of prepared phyllo. Top with banana pastry cream and repeat for a total of three layers. Dust the top layer with coconut snow and garnish.
Serves 12.

CHOCOLATE AND/OR JAMMED SNOW BARS

Mandy, of Lady and Pups, created “Snow Bars” that are hearty, sweet, deep, and light, all at the same time. The shortbread base is made with rye flour and scented with orange zest. The bars are layered with either dark chocolate or jam. Although we like layering with both. Finally, they are showered with a generous dusting of powdered sugar “snow.”

This recipe was featured and selected as a Community Pick on one of our favorite food blogs, Food52. Check out the recipe here.

OEUFS À LA NEIGE (SNOW EGGS)

Oeufs à La Neige (Snow Eggs) are a classic French dessert. But we found a lovely twist.

Susan, of The Kiwi Cook, poaches the meringues in milk, for only a minute each side, and adds some tart juicy flourish with raspberries. It’s less rich than the classic version, poached in cream, and the meringues are puffier, thanks to the shorter cooking time. Topped with an almond praline, for sweet crunch.

Check out her recipe here.

Read more about Winter Wonder all this week on BeautifulNow, including Magic Winter Wonderland: Lapland, 8 Most Beautiful Winter Trips, Surreal Lakes with Frozen Bubbles, 10 Beautiful Winter Wonderlands, and The Wonder & Wow of Winter Fog. And check out more beautiful things happening now in BN Wellness, Impact, Nature/Science, Food, Arts/Design, and Travel, Daily Fix posts.

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