Korina Adkins is a full-time web developer and avid home canner. She once joked that if she ever lost her job, she’d sell popsicles. Adkins hasn’t lost her job, but lucky for us, she has started selling popsicles.
Fru Fru Pops are no ordinary ice pops. A play on both “fancy” and “fruit,” Fru Fru Pops are made with natural ingredients including organic sugar and local fruit. Seasonal flavors include peaches and cream with brown sugar; apple and cajeta (goat’s milk caramel); and melon and ancho chile. Non-seasonal pops include Mexican chocolate.
Although we can (and do) drink it all year long,
rosé is our favorite food-friendly wine for summer eats – think salads, grilled chicken, barbecue and spicy Mexican or Asian foods.
Last year, we fell in love with southern Arizona’s Dos Cabezas 2009 Pink, a pale, dry Provençal-style rosé crafted from grenache, tempranillo and mouvedre. The 2010 Pink is a totally different wine, made with grenache and primitivo, but it’s still easygoing and fun to drink. The color is bright pink with juicy strawberries on the nose and hints of dark cherry and pepper on the palate.
Nothing says summertime quite like pie, and few things cool us off quicker than a bite of the chilled lemon meringue tart ($5.50) at Café ZuZu. It’s only called a tart because it’s an individual serving, but it easily serves two if you’re inclined to share.
Pastry Chef Nicole Gebhart, who has been at Café ZuZu since it opened more than five years ago, has a knack for pies – and tarts. For this luscious lemon meringue tart, she starts with an all-butter pie dough, baked to a golden brown. She fills the tart shell with a bright, sassy lemon curd, which consists of egg yolks, sugar, lemon juice and lots of butter.
There’s a reason a chile pepper is prominently displayed in the logo of Pickled Perfection’s pickles and vegetables. Sliced serranos float in the brine along with sprigs of dill, cloves of garlic, red chile flakes and coriander seeds.
That’s not the only thing that makes these pickled products unique. The brine (a secret recipe consisting of salt, sugar, vinegar, water and spices) isn’t cooked. It’s poured cold over fresh vegetables into 32-ounce deli containers, and in three days, the vegetables are pickled.
Doc Holiday Soda & Johnny One Dog Sarsaparilla
Who knew Arizona had not one, but two, Tombstone-themed soft drinks? ...
Homeboy’s Hot Sauces
Liquid gold hot sauce tickles the tongue. ...
Señor Flaco – the gun-toting, Day of the Dead-inspired mascot for Chaco Flaco beverage mixers ...
Native Arizonan Chris Sossaman was in her forties before she ever tasted a cup of coffee. ...
Quinoa Esta Bakery
Sharon Downing, didn’t intentionally start her home-based bakery as a gluten-free endeavor. ...