Never say no unless you’ve tried something first. Hey, I never thought I’d like beets and just one taste proved how wrong my eyes were and how right my taste buds are. Found a new site today - "Obama Foodorama - The Blog of Record About White House Food Initiatives, From Policy To Pie.” I saw the article about our First Lady Michelle Obama and what amount to “veggie pops.” I thought, oh please. But check it out. The veggies are candied. Sugar on the veggies? Now we’re talking…or are we overdoing things just a bit?

    The First Lady is a strong advocate for healthy living, which includes making sure the kids get lots of exercise and eat their fruits and veggies. I I suppose getting them to eat more any way we can does call for a little creativity at times and I wouldn’t mind trying the recipe for the White House Honey Tea Lollipops. Never had candied vegetables myself, so why not give it a try. Of course we’re always curious in Kelly’s Kitchen to know just what you’re doing to sneak the healthy items into the kid’s meals without them knowing, and I’d be happy to reward you for your efforts. I’ll choose one email at random to win Rocco DiSpirito’s very healthy new cookbook with recipes all under 350 calories. Rocco is looking very good these days. Send your method to the madness and photos please to ann.kelly@coxmg.com within the next week and I’ll print some of those for your viewing pleasure.

*All photos courtesy White House

White House Honey Tea Lollipops

 
Ingredients
*1 Cup Turbinado sugar
*6 Tbsp White House honey (or any local honey)
*3 Tbsp light corn syrup
*1 Cup green tea (or your favorite tea), brewed strongly, bag(s) removed
*2 small tangerines, for zest
*1 Tbsp Peppermint oil (or extract)
*Root vegetables: Any combination of carrots, celery, beets, fennel, etc, or roots of your choice

*Simple Syrup
*Royal Icing (recipe below)
*Nonstick cooking spray

Method for lollipops
1.  Combine the Turbinado sugar, honey, corn syrup and steeped tea in a small saucepan.  Attach a candy thermometer to side.  Cook on high heat on top of stove, until temperature reaches 310 degrees F
2.  While cooking down the syrup, occasionally brush the side of the pan with a pastry brush dipped in water to help prevent crystallization. 
3.  Spray the lollipop molds with nonstick cooking spray.  Place lollipop sticks into molds.
4.  Remove sauce pan from heat, and place in an ice bath for a few seconds to stop the cooking.  Quickly mix in peppermint and tangerine zest.  Do not let sit in ice bath, or syrup will harden.
5.  Pour the syrup into molds and cool for at least half an hour before decorating.  Carefully unmold and transfer to decorating tray.

Method for candied vegetables
1.  Preheat oven to 200 F.
2.  Using a mandoline, thinly slice the carrots, celery, fennel, etc.
3.  Heat simple syrup in a sauce pan, and dip sliced vegetables in until covered.  
4.  Lay vegetables in a single layer on parchment covered baking sheet.
5.  Bake for about an hour until vegetables are crisp and dry.
6.  Allow to cool, then crumble into small pieces to fit on lollipops.
Spread Royal Icing or frosting on each lollipop, and sprinkle on vegetables.

*Makes 6 large lollipops or 12 small lollipops