Sweet Times: Paletas by La Newyorkina

Sweet Dispatch: Popsicle Time on the High Line, NYC.

Let's get one thing straight. In general, the creamsicle is about as close as I am going to get to having fruit in my popsicles—just way too healthy, and it always seems like I am wasting valuable time and energy eating them that I could be devoting to pudding, ice cream, or gelato.

But the other day something happened while strolling the High Line in NYC.

In case you've never been to the High Line, let me tell you that it is a highly magical place. It almost seems like it was tailor-made to illustrate this Andy Warhol quote:

People's pace slows slightly on the High Line. They smile at each other. They point at pretty buildings and flowers they see. At least, they did on the day I visited. And as I walked uptown from the Chelsea Market entry point, many of the people that I saw strolling opposite me had popsicles. Those popsicles looked good.

When I finally passed the popsicle point--a little stand called La Newyorkina--I kept right on walking—but when I turned around to get back to my starting point, I simply couldn't resist its siren call. And I recognized them from the cover of the newly-released cookbook Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.

I chose the papaya lime flavor, as it had the prettiest color.

This was a sophisticated sweet, with the mellow papaya flavor brightened up by the zing of lime, and flecked with little bits of rind for extra flavor.

Maybe it was the sunshine; maybe this was just an extremely well-made version of the sweet frozen treat. But all I can say is, after this experience, I may be making a segue from paleta-hater to pal of the paleta.

Find out more about La Newyorkina here; to find out where they are at this instant in NYC, follow them on Twitter.

Danny Boy: The Danny Macaroons from Joyride Truck, NYC

While vending at the Renegade Craft Fair in Brooklyn this weekend (if you're reading this on Sunday, the 12th, it is still going on today, 11-7!), there was a sweet street vendor set up nearby to offer snacks to the crafty guys and dolls selling in the park: Joyride Truck, which, to the best of my observation, is a sort of mobile fro-yo truck, coffee purveyor (and distributor), and...best of all, they have cookies.

Naturally we were intrigued by the "Danny Macaroons", which is not merely the name of the product but of the local company from which they buy the cookies as well. The fact that they shared a first name with Mr. Spy, plus the fact that they came in flavors like German Chocolate, Roasted Almond, Bailey's, and Salted Caramel, made them a fairly easy sell.

A Salted Caramel was purchased and given to Mr. Spy for expert analysis; here were his thoughts:

The caramel top was crunchy, which was nice, because my general complaint with macaroons is that they can tend toward being too chewy. The flavor was nicely balanced, with the sweet coconut getting a nice rich and salty counterpart in the caramel.

Or, as Mr. Spy put it, “The Caramel was strong in that one.” And, most importantly, it lived up to its name—Mr. Spy (who some call Danny, as it is his name) said that he was proud to share a name with this cookie.

Find them online at dannymacaroons.com.

When Pie Meets Bicycle: Street Food Profile on The Piecycle for Serious Eats

Photograph: Dawn WrightFact: food tastes better when it is made with love and delivered right to your doorstep.

But it gets even better when the food in question is freshly baked pie, and when the delivery mode is cute boy delivering it via bicycle. 

And in Seattle, that boy is Max Kraushaar, proprietor (and bike rider) of The Piecycle. It's exactly what it sounds like: pie, delivered by bike. By the slice, or by the pie--your choice.

I recently had the pleasure of profiling this sweet fella for Serious Eats--here's a sneak peek.

What's on the menu? It changes weekly. Whatever I feel like making. Recently it was Grandma's Lemon Meringue Pie and Vegan Choco-Peanut Butter (other flavors have included Vegan Apple Pie and Georgia Sweet Potato). I try to do at least one vegan flavor, and otherwise try to keep the flavors seasonal and if possible made using local ingredients. The cost is $3 per slice, or $20 for a full pie.

Hours and location? Anywhere in the University District of Seattle, Friday and Saturday evenings until 3 a.m., sometimes Sundays too. As for location, I come to you! It's delivery by the slice: I have my cell phone, and people text me requests. I have been called the "Jimmy John's of Pie."

How long have you been street-fooding? Since fall of 2010.

Why mobile over brick and mortar? I like riding my bike, and I don't have the capital to own a brick and mortar location. Plus, pie is better enjoyed in the comfort of your home or wherever you choose.

Describe a typical piecycle evening. I bake my pies in advance, then people will text me and I will bring them pie. I'm currently selling five to seven pies per weekend on average.

What do you do the rest of the time? School for theater and art, so I paint and act. I just got three paintings into the Jacob Lawrence Gallery. Art, theatre, and pies.

For the rest of the profile, check out Serious Eats!