Candy Corn Popsicles in Celebration of National Farmers Day!
What were you doing in 1897?
Amazing women & men stood up in front of us at the Bringing Dairy to Life dinner at Moulin Event space down town, last Wednesday. They were 4th generation farmers, that to them farming is more than a job, it is their passion & their family. An incredible set of individuals named Rick & Cindy Scheer really stuck out to me. Ricks family had been farming since 1897-- on the same land! Hearing how each & every day they tended to their farms & cows like family, to be able to produce the best of the best for us--- made picking up milk at the store the next day that much sweeter. We are so lucky to have such dedicated farmers! Farmers who have worked hard to create the carbon footprint of even a glass of milk 2/3 smaller than it was 70 years ago!
So today on National Farmers day I am so lucky to get to share with you a special recipe that I created for Midwest Dairy, a fantastic company that represents 7,000 dairy farm families & works on their behalf! I was invited to attend the dinner last week to celebrate this & boy was it amazing. Local chiefs worked so hard to create such a stunning meal. Below I am going to share some of those incredible details. If you are from around the midwest area you will have to check out these local restaurants as well that were a part of it!
First we started off with a wine & cheese pairing. Incredible wine selection from Annette Alden, who is from the Missouri Wine and Grape board. As well as cheese selection from Chef Rob Lagerlof of Praire Farms:
This Gouda was PHENOMENAL. I really wish it wasn't tacky to shove pieces of it in your purse hahah, because I very much wanted to do that. This cheese was perfection, down to the rind that you could eat as well. It was paired with a Chardonel. Now yes, it sounds so much like Chardonnay, however, I learned that Missouri's weather is harsh on the grapes that produce Chardonnay. So Chardonel is a hybrid like Chardonnay that can be grown in Missouri. It was the perfect pairing & can be found in Augusta, M) at the Montelle Winery.
This AmaBlue Blue Cheese was unreal. I feel like blue cheese gets such a bad rep-- if you don't like blue cheese, you'd have to try this one anyways! There was something about it, that had that PERFECT hint of blue cheese, without it being overpowering. Then paired with their 2017 Estate Bottled Norton ( which I am a red wine drinker myself & was very much a fan of!)
Next up was the fabulous 3 course meal. I would eat this dinner again... and again... and again!
First course: Artichoke Parmesan custard over roasted tomato puree with toasted foccaia & basil pesto. Now if you follow me, you know I am all about my basil pesto on HGHF. You better believe I am going to try to recreate this! This meal was prepared by Chef Trevor Ploeger of the local restaurant Eleven Eleven Mississippi
Second course: Beef chateaubriand with artichokes, asparagus, Gruyere potato pave & creme de champignon. This meal was prepared by Chef Frans Dinkelman of the local restaurant Vin De Set. The potato pave was very neat, it was like scallop potatoes but pie form, really scrumptious!
Third Course: Palet Breton with seasonal fruit. This dessert was prepared by Chef Rob Lagerlof of Prairie Farms Dairy. The short bread melted in your mouth & the fruit was perfectly seasoned. Rob also put a candied almond in the center of everyones for good luck. He told us that he is Swedish & that means good luck for years to come!
Needless to say, I left with my belly completely full & happy, but also my heart. This is one of the many reasons I LOVE what I do here with HGHF. I went that night and I knew absolutely no one. Now I was able to walk away with a lot of amazing new friendships & even more appreciation for our incredible farmers, who help provide us with some many things that I think we take for granted as we pull off the shelves. So as you begin to CREATE these amazing Candy Corn popsicles below, I want you to take a second & thank a Farmer [in your head ;).] Chances are they got up at the crack of dawn to make sure all was well for you to get that dairy product! #sponsored by Midwest Dairy
Candy Corn Popsicles
#sponsored by Midwest Dairy
I mean you cannot NOT smile while you eat these. They are so so delicious, healthy & provide you with the BEST FESTIVE HALLOWEEN TREAT! Perfect for a Fall party coming up, snack when you get home from work/school and/or any time at all :) Ainsley is very much obsessed over these & already devoured them all.
Candy Corn Popsicles:
Makes 6 popsicles
2 5.5 oz containers of plain Greek Yogurt
1 tbsp + 3 tsp of honey
1 ½ tsp vanilla extract
11.5 fl oz of no pulp Orange Juice
1 20oz can of pineapple chunks
2 5.5 oz containers of Pineapple Greek Yogurt
(** for the yellow color to be brighter, you can add food coloring, however I like to add more of the pineapple juice & other fruit juice that has a yellow coloring like ginger/turmeric. It doesn’t alter flavor, I just add 1 tbsp of ginger/turmeric golden milk for coloring)
+In a medium sized bowl add plain Greek yogurt, honey & vanilla extract. Whisk until thoroughly combined. Test sweetness. If you want it sweeter, add a little honey & whisk again. Only use a little at a time to not alter the color, you want it to stay white for the tip of the candy corn!
+Next in a blender add in pineapple Greek yogurt with half the can of pineapple chunks & half the juice & blend until smooth or little pieces of pineapple (add in 1 tbsp of yellow juice of choosing like mentioned above—feel free to add more if need be)
+Then in popsicle mold you will divide plain yogurt mixture into each tip of the popsicle molds. About 1/4 of the mold, you want the white to be the smallest part & the orange to be the second largest & the pineapple to be the biggest in order to look most like a candy corn!
+Now you will pour the orange juice slowly on top of the Greek yogurt, until there is about 1/3 left of room for pineapple mixture. However, at this point you can’t put the pineapple mixture on top of the orange juice liquid, or it will fall right throw. So without putting the popsicle stick holder in, freeze the Greek yogurt & orange juice layering for 1 hour.
+Once the orange juice top is frozen you will evenly divide the pineapple mixture on top to fill the rest of the popsicle mold. Then you will slowly insert the stick part & snap shut. Freeze over night, that way all the layers can fully freeze together around the stick! Then ENJOY! It is seriously Ainsley’s favorite as you can tell from the picture.
ENJOY! Happy National Farmers Day!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! Also to #midwestdairy #undeniablydairy when you make these!!