vive la France … Bastille Day Bomb Pops

Bastille Day is this Saturday – but you knew that right?  The French national holiday commemorates the 1790 Fête de la Fédération that was held on the first anniversary of the storming of the Bastille on July 14^th the year prior.  It’s a day that is celebrated with parades, picnics, fireworks and great shows of nationalism, not unlike our 4^th of July.  Last year at this time, I was deep in the Gascon countryside, celebrating a truly unique US-French Bastille Day BBQ courtesy of my friend Kate and a whole crew of mostly American friends at her lovely home, Camont.  It was a fantastic day.

In fact, I had such a great time last year that I’m throwing my own Bastille Day BBQ fete as the latest monthly installment of my Sunday Lunch Series. (Yes, it’s on a Saturday and it’s dinner this time but it’s still in the spirit of things.)  I plan on making some of the dishes we enjoyed last year plus a few of my own.  Dessert, as always, was given much thought and since it’s been hot I’m going for a special second dessert.  I’m making some popsicles. Bastille Day Popsicles!

As a kid, I used to chase down the ice cream man like a crazy person and always bought a bomb pop.  Red white and blue and shaped like a rocket, it was my favorite.  Thinking about it now, frozen fuselage/weaponry is rather disturbing for kids treat but it was during the Cold War.  Things were different in the 70’s.  The bomb pop flavors were, to my kiddie palate, rather distinct and of this I am certain.  They were:  cherry, 7-Up and blue.  Not blue raspberry; it was just blue.  Blue flavor.  I stand firm on this.  Since Bastille Day was approaching and I’ve become rather enamored with popsicles as of late, the timing was perfect.  Why not do a modern interpretation of the ‘ol tricolore flag of France in a bomb pop-ish popsicle?  Game on.

For the Bastille Day version, I went a little more natural:  raspberry, sour cream and blueberry.  Real flavors for a real day.  They’re pretty easy to make but are a little futzy in the preparation.  If you want nice clean layers, you have to take care.  Each layer is slowly poured, the mold is carefully wiped clean with a paper towel and then it’s frozen for 30 minutes before pouring the next layer.  Take care during transport to/from the freezer – one bump and those perfect layers are screwed.  Just to be sure I could get the raspberry puree into the bottom of the molds cleanly, I used a piping bag.  This sort of worked but I still had to wipe down the molds so I’m not convinced it was worth the extra step.  In the end, my layers bleed a little but still looked great.  Not exactly like the bomb pops of my past – it’s hard to create the true “blue” flavor – but they were pretty delicious all the same.

STRESS THERAPY BAKING FACTOR:  VIVE LA FRANCE!  SANTE LE TRICOLORE! These hit on many levels – they’re beautiful, somewhat impressive (oh the layers!), cold, refreshing and ever so delicious.  It’s a great one to bring out whenever a little patriotism is in the air, no matter your country of origin.  Switch out one or more flavors and you much pretty have every international holiday covered.

On this blog three years ago: At the Market, Peanut Butter Whoopie Pies, Strawberry Picking, and another At the Market (I must have been underemployed that July)
On this blog two years ago:  Sour Cherry Cobbler
On this blog one year ago:  Life in Southwest France

BASTILLE DAY BOMB POPS
Makes about 10, depending on your molds.
I had this idea then I saw the July/August cover recipe of Martha Stewart’s Everyday Food and their recipe was pretty similar to the one I had written.  So tip of the hat to you Martha (or your staff).  One large lemon will yield just about the right amount of zest and you’ll need about 1 ½ large lemons for the juice.  Be sure to zest the lemon before juicing.

Layer 1:  Raspberry
2 cups fresh raspberries
2 Tablespoons sugar
1 ½ teaspoons lemon zest
1 ½ Tablespoons fresh lemon juice

Layer 2:  Sour Cream
½ cup sour cream
¼ cup half and half
¼ cup sugar
1 ½ teaspoons lemon zest
1 Tablespoon fresh lemon juice

Layer 3:  Blueberry
2 cups fresh blueberries
2 Tablespoons sugar
1 ½ teaspoons lemon zest
1 ½ Tablespoons fresh lemon juice

1. Layer 1 – Raspberry:  In a blender, combine the raspberries, lemon zest, lemon juice and sugar, scraping down as needed, until blended.
2. Press the mixture through a strainer, pressing on the solids to remove the seeds.
3. Discard the solids and carefully pour the raspberry mixture into popsicle molds, filling 1/3 full.  Carefully wipe the molds clean with a paper towel.
4. Freeze for 30 minutes to set.
5. Layer 2 – Sour Cream:  In a medium bowl, whisk together the sour cream, half and half, sugar lemon juice and zest.
6. Remove the molds from the freezer, fill to the 2/3 mark and carefully wipe clean with a paper towel if needed.
7.  Top with the lid, insert the sticks and return to the freezer for 30 minutes.
8. Layer 3 –  Blueberry: In a blender, combine the blueberries, lemon zest, lemon juice and sugar, scraping down as needed, until blended.
9. Press the mixture through a strainer, pressing on the solids to remove the seeds.
10. Discard the solids, carefully remove the lid from the molds and top off the final 1/3. Carefully replace the lid and freeze until solid, about 6 hours.
11. Remove from the molds, wrap in plastic and freeze for longer storage.

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