How is it that summer’s almost over? The temperature will probably stay on the warmer side for a bit longer, but it’s time for fall. That means we’re all just in limbo, waiting to buy holiday presents or finish up big projects for the year at work. I was never a big fan of summer. I heat heat. I hate having to use the air conditioning. But we really did it right this summer and after living in New York for almost 5 years and dealing with some nasty winters, I love any chance to be outside. This summer was incredibly mild and we were outside a lot. We went to the Catskills, had a few picnics on Governors Island, got in some Zombie Hut time, played bored games outdoors, and went to Rockaway Beach plenty of times, with one more trip planned for this weekend, and had a few barbecues with, again, one more planned for this weekend. We traveled to Montreal, DC and North Carolina, too. It’s been perfect. Sure, we’ve both been really busy with work on top of it all, especially Kramer, but we made the most of this summer and I officially love the season. That’s not to say I’m not looking forward to fall sweaters and holiday meals, though. I can’t wait for Halloween candy and Thanksgiving stuffing. But I will definitely miss beach hair, fish tacos and eating cheese and drinking wine on a sunny day in the park. Sigh.
I love summer.
Have you heard of a paleta before? I’m sure you’ve probably eaten one. Paleta, you see, is Latin America’s version of a popsicle. The key different, though, is that a paleta is actually made from chopped fruit, not just syrup or juices. A paleta is one of my favorite things to enjoy on a hot summer day. They’re generally a bit richer and more substantial than the average popsicle, and they come in fun flavors – my favorite is coconut with little bits of coconut in it. I recently purchased a popsicle mold, and I’m only lamenting the fact that I didn’t get one sooner. Summer means popsicles, and we should all be eating them! I’ve made an almond butter and Greek yogurt variety already on the blog, but this time, I decided to make favorite New York traditions into a treat on a stick.
As you may know, I’ve partnered with the Cherry Marketing Institute and ChooseCherries.com to bring some tart cherry recipes to you this summer. I’ve already given you a couple of breakfast and lunch ideas, so let’s focus on the best part of a meal: dessert. Frozen tart cherries work beautifully here because you don’t need to thaw them! You just add them to a blender with milk, cream cheese and a little sugar, puree, add a little graham cracker for tradition, and ta-da! Cherry cheesecake paletas ready to go, made with real tart cherries – you won’t find anything artificial here. If you’re someone who thinks ahead, I would even consider adding in some dried tart cherries, too, for texture. They would probably make these look even prettier than they already do. And don’t forget! Choose Cherries is giving away Le Creuset cookware and an Anthropologie apron! You can Tweet to enter or comment on this post to win!