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Spike Mendelsohn: Hello, everyone. Hello.
All: Hello.
Spike Mendelsohn: You guys want to gather and see a demo,
a little cooking demo on how to make some fresh popsicles.
Anyone?
Yes. You guys having fun today?
How many of you guys like popsicles out there?
Whew!
How many of you have made popsicles all by yourself
fresh from fruit?
Yeah? Well, I have to give you a heads-up.
Because most people go to the super market and buy popsicles
full of high fructose syrup and full of things that aren't really
great for the body.
And don't have really great energy.
So one of the things I love doing when summer comes around
and it is really, really hot is I really enjoy taking these
fresh fruits, fresh herbs from the garden and making
home-made popsicles.
One, they are really going to be nutritious for you,
they are going to give you energy,
and they are going to refresh you and kind of a cool you down.
So for today's demo, we are going to be making
three different popsicles.
First popsicle is going to be a Pineapple Basil pop.
The second one is going to be a strawberry mint pop.
And then the third one is going to be my favorite a
lemon cilantro popsicle.
I am going to need some volunteers.
I have one sous chef already up here.
Miles can I give a round of applause for miles?
(applause)
Miles, do you have any experience in the kitchen?
Miles: Yes.
Spike Mendelsohn: Yes? What kind of popsicles do you like making at home?
Coconut? He said coconut popsicles I think.
Just kidding. Okay.
So two more volunteers.
All right. This young lady.
What is your name?
Corrin? Lauren?
Lauren, please come around this way.
Round of applause for Lauren.
And one more in the back over there with the green shirt.
Yes, you are looking behind you but it is you.
Yes.
(applause)
All right.
So we have Miles, we have Lauren coming right up.
Lauren, how are you doing?
You like cooking?
Lauren: Yes.
Spike Mendelsohn: Where are you from?
Lauren: Fairfax, Virginia.
Spike Mendelsohn: Fairfax, Virginia.
So you came all the way from Fairfax, Virginia.
Cool. Who is our third sous chef?
What is your name?
Andrew: Andrew.
Spike Mendelsohn: Andrew, can we get around of applause for Andrew?
You have got to see him.
Yeah. All right.
Let's divvy up the popsicles.
Miles, I am going to give you the lemon lime popsicle.
Because we need your muscles.
Can you flex and show the crowd these huge muscles
you got here?
You are still working on it.
Okay. We are going to need you to roll these lemons.
Now, one of the things I like doing with my lemons is most
people just buy lemons at the store,
cut them and start squeezing them.
To get the most out of a lemon, it is really nice if you kind of
a roll it on the cutting board and get the oils all going,
release the juices.
You are going to get a lot more juice out of the lemon by doing
this technique.
You ready? All right.
Miles, let me cut this open and you are going to squeeze.
Squeeze your lemons in here.
So all I have in here is a little bit of water and we are
going to add some lemon juice now.
You guys want to get some in some of the squeezing
action in here?
There you go.
Let's squeeze some lemons in there.
It is kind of alike we are making lemonade.
But we are not.
Right? Yeah?
So what do you guys cooking at home?
Lauren, what do you like cooking?
Lauren: Bakery goods.
Spike Mendelsohn: Bakery goods?
Lauren: Yeah, like cookies and brownies.
Spike Mendelsohn: Cookies and brownies.
And you like making popsicles.
And young man, look at you.
You are getting some really good juice out of there.
All right.
So can you guys see it up here?
No? Can you see me now?
Yeah? Is this better right now?
Almost? Little bit more? There we go.
Okay. Perfect. All right.
So we have got to sweeten the popsicle up with something,
but if we are just using sugar and high fructose,
I really like using organic Blue Agave.
You guys used this before?
No?
It kind of imparts the same type of flavor but without all of
that bad stuff in there.
So we are going to add a little bit of Agave syrup in here.
Just a little bit right there.
Make sure when you are squeezing your lemons you have a little
strainer, little agave, and then just to kick
this up a little notch.
I really love using fresh herbs.
I have lots of fresh herbs in front of my house.
These came right from the garden.
We are going to chop them up and it is going to be a lemon
cilantro popsicle.
And if you like chilis, it is always a good idea to chop up a
couple chilis and put them in here.
So I am just going to chop those up just like that.
You want to throw those in there?
Throw the herbs in there?
Can we get around of applause for the herbs?
Yeah. Come on.
You guys need to get a little more excited out there. Whoo!
You have got to feel the energy.
Easter Egg Roll at the White House.
Does it get any better than this?
Not really. Okay.
So our first one is done.
Let's put it aside.
Our second one is going to be a pineapple.
You guys like pineapples?
All: Yes.
Spike Mendelsohn: Yes? But this one, what I do is use the juice of a pineapple.
A little forward?
You guys see it?
There is just juice and some pineapple chunks in here.
We are going to put a little more.
This one is really, really refreshing.
I love using pineapple.
They are really ripe.
So we are going to cut the head off just like this.
Now, the best way to cut a pineapple if you guys
do this at home, take the top off, and give yourself a surface
that it won't move.
You guys see this?
Yeah? There you go.
Cut the bottom off.
All right.
And none of this goes to waste.
Can you pick up my compost bin over here?
Look at all this beautiful compost that we have from the
day that we are going to use to put in the garden
a little later.
That is going to be really great.
So what I like doing is getting a nice surface,
strong like this.
And I take my knife and go right down the sides, just like that.
It is called turning a pineapple in the kitchen.
I can do it really fast.
Just like this.
I don't like usually losing anything for waste,
so I save these.
I put them in the freezer.
And when I am making short ribs or I am braising something,
pineapple is really, really great to denature the fiber so
it breaks down the meet little bit when you are braising.
So that is a little trick.
Nothing goes to waste in my kitchen.
So we are going to take that down.
Do you want a little slice of pineapple?
Are you guys hungry?
Do you want to taste how sweet this is?
There you go, taste that pineapple.
You can see that it is really, really ripe.
No?
Yummy.
All right. So I am going to chop, rough chop it.
Because what I am going to do for this one is put it in the
blender, so here we go.
We are going to put that just like this.
Add some fresh parsley to this one, pineapple,
and parsley go really, really well together.
I am just going to put it in the blender.
Just like that.
Now, at any time if any of you guys have any question about the
popsicle demo or anything, feel free to raise your hand please.
All right.
Yes young man?
Speaker: Do we get to eat the popsicles?
Spike Mendelsohn: Do you get to eat the popsicles?
Maybe the question I was fearing the most today.
As you can see there as lot of people out here and I would have
to be some really fast popsicle maker to feed everybody.
So unfortunately the three volunteers here are going to get
to eat them and maybe they will share their popsicle
a little later.
What about you?
Yes, sir?
You guys want to blend this?
Press this button right here.
Look at that.
It is going to get nice and thick.
That parsley is really going to get in there.
There you go.
We have got our pineapple popsicle and we have our
lemon cilantro popsicle.
All right. And we got -- we are on to our last one.
One of my other favorites.
Sorry.
Let's get rid of some of this pineapple and the compost,
you guys having fun here?
Group: Yes.
Spike Mendelsohn: Yeah? Cool.
So we have got the lemon lime, pineapple,
and now we are on to the strawberry yogurt.
Who likes strawberries out there?
Yeah!
I love strawberries.
Most of you just kind of pick them at the farm and eat them.
Why not do something funky with them, have a little fun?
Get a little creative?
Yes, young man?
Your sister is up here?
Is that your brother?
What is your brother's name?
Lauren: Mason.
Spike Mendelsohn: Mason. Mason seems to be very excited that is his sister.
Let's give a round of applause to Mason for
shouting out his sister.
He is so proud of her up here.
Are you getting a little embarrassed?
(laughter)
All right.
So what I like to use is little bit of frozen strawberries for
the popsicles and some of the fresh juices in here.
So we have got some fresh strawberry juice,
the frozen strawberries and now we are just going to pick
these guys.
Guys, can you help me pick these tops off just like that?
And then just tear them off with your hands.
Just put them in there and have some fun.
All right?
We are going to -- while they are doing that,
we are going to add a little bit of agave here and this is
a little different to make this a little bit healthier.
We are going to add a little bit of yogurt to this one.
There we go.
Now, again I can not stress enough how much fun this is
to do during the summer on a hot summer day.
Get the kids around and get a bunch of fresh fruit.
I mean, we are using lemons, strawberries and pineapples,
but go for it.
You can use mangos, oranges, anything you possibly want.
Papayas, it is really endless.
All right. You guys have mixed that up a lot.
Let me blend it up a little bit.
I am going to throw it in the blender.
Just like this.
Lauren, can you get the bowl with ice for me in the back
right there?
All right.
Make sure to get all the juices in there.
I always like a little bit of mint with my strawberries.
So we are going to tear some mint.
Where is my blenders at?
You guys ready?
Go ahead. Yeah.
Look at that goodness.
So it is a smoothie now, but once we freeze it,
it is going to become a fruit popsicle.
I think you are good.
So again, you guys saw it here.
It is really easy.
A couple of steps.
Lots of fun.
You get the kids involved.
And more importantly, they are really,
really fresh and healthy popsicles for you.
So I took the liberty of making some fresh popsicles a little
earlier on my own.
Just to show you, this is my sail boat's lemon lime parsley.
So this is for you.
Lauren: Thank you.
Spike Mendelsohn: And then we have strawberry yogurt one right over here
for you young man.
And let's see what is the last one we got.
Oh, that is the pineapple one.
This is the lemon lime.
Here we go.
You guys happy?
Nice, fresh, delicious?
Anything you want to say to your fans out here, Lauren?
Lauren: Hi.
Spike Mendelsohn: Hi, mom is usually the way we go. Right?
Lauren: Hi, mom.
Spike Mendelsohn: Hi, mom.
So guys please, big huge round of applause for the volunteers
up here.
Thank you again.
I would like to thank the first family to have me out
here again.
It is always fun to get a little interactive with the kids.
And again, make sure you take -- you take a little stroll by the
garden and see all the fresh herbs out there.
And oh, yes, before you go.
I got my sister over here bossing me around like usual.
I got free recipes for the popsicles.
So if you guys want to grab those on your way out,
please do.
Again, have a wonderful Monday.
It is beautiful out here and enjoy everything.