Watermelon-Pepper-Margarita Pops for Food ‘n Flix

I love Food ‘n Flix (almost as much as I love Cook the Books Club.)    I love watching a film (or reading a novel) and getting inspired to make something fabulous in the kitchen.

Food‘nFlix

Food ‘n Flix introduced me to my all time favorite (currently) movie—Big Night and reintroduced me to some old favorites like Sideways.  (For all my Food ‘n Flix posts, click here.)

I hate to say it, but the current film, Because I Said So, did not make my favorite list.

I hate to dis a film so let me focus on the good things:

  • Mandy Moore is so cute.
  • Gabriel Macht is a hotty!
  • I covet Diane Keaton’s wardrobe.

That is about it.

It wasn’t so much the film itself.   The film has a cute premise.   It was just one character.

Poor Diane Keaton.   Her character, Daphne Wilder, dresses to the nines and can make a mean cake but every time she opened her mouth, I wanted to turn the film off.   Daphne was so annoying.   The best part of the film was when she got laryngitis.   (I have to admit that perhaps I am a little biased toward that character.   Daphne reminds me of a good friend’s mother who thinks her daughter is not complete and happy without a man!)

So enough on how I didn’t like Keaton’s character—on to the food portion of this film review.

Popsicles play a cute romantic part in this film and since I am still on Pepper-palooza I decided to do a sweet treat with peppers.    Here is my attempt at a sweet and spicy frozen treat.

Watermelon-Pepper-Margarita Pops
based on Watermelon-Jalapeño Ice Pops  from My Recipes

3 c. seedless watermelon, cubed
1/4  c. sugar
1/4 c. fresh lime juice
1/4 c. white tequila
1 T. agave syrup
1 large jalapeño pepper, seeded and chopped  (I actually used two medium mild jalapeños and did not seed them. )
1 T.  lime zest
1 smaller jalapeño, sliced, for garnishing

Combine the first 6 ingredients in a blender, and process until pureed.   Stir in zest.

Place a jalapeño  slice in the bottom of each of your popsicle molds.

The pepper slice might float so use the popsicle stick to push it down so it will look suspended.

Pour into 8 (3-ounce) ice pop molds.   Freeze 6 hours or until firm.

If you have any leftover, pour yourself a cocktail.  🙂

If you have a mother as annoying as Diane Keaton’s character in this film, put extra jalapenos in her portion!   Or, better yet, make another batch of this for cocktails, add even more tequila, set your mother down, hand her a tall glass, and say, “I’m OK, You’re OK.”

How do you like this Sputnik-inspired, mid-century presentation? 🙂

Thanks to Heather from girlichef for hosting this month.    (Heather also inspired me for this post as she posted fantastic looking Trio of Tropical Pops for last month’s film, Mistress of Spices. )    Please check out Food ‘n Flix and next month’s feature film, The Help.   I can’t wait to rewatch it!  Will someone make chocolate pie?

Postscript:   Heather was kind enough to invite me to post this up for Summer of Popsicles.

The Summer of the Popsicle 2012 at girlichef.com

 

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »