PROSECCO-ROSE PETAL POPS

*Summer Collection-A refreshing, not too-sweet ice pop. Make sure rose petals are pesticide free.

1 cup white grape juice
1 cup cold, flat Prosecco
1/3 cup rose water
1-1/2 teaspoons freshly squeezed lemon juice
About 30 red rosebud petals, rinsed

1. In a large bowl, stir together the grape juice, Prosecco, rose water, and lemon juice. Fill ice pop molds about one-third full. Drop two or three rose petals into each mold and freeze until set, about 30 minutes.

2. Fill the molds another third of the way full and drop two or three more rose petals in each mold. Insert sticks. Freeze until set, about 30 minutes. Fill all the way with the remaining Prosecco mixture and drop two or three more rose petals into each mold. Freeze until set, at least 8 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

Sweet Gazpacho Pops

*Summer Collection-A savory pop-use your orange and yellow tomatoes. For a grown-up taste add a few TB of vodka to the mixture before freezing.

1-1/2 cups chopped seeded heirloom tomatoes (from about 8 oz of tomatoes)

1-1/2 cups Sweet 100 cherry tomatoes (about 8 oz)

3/4 cup seasoned tomato juice, such as V8

1/3 cup finely chopped, seeded English cucumber

1 TB freshly squeezed lime juice

2 teaspoons finely minced, seeded jalapeno

Sea Salt

1. Place the chopped tomatoes in a food processor and pulse a few times, just until they're a very coarse, chunky puree. Transfer to a large bowl. Repeat with the cherry tomatoes and add them to the bowl. Stir in the seasoned tomato juice, cucumber, lime juice, and jalapeno. Taste the mixture and add up to 1/2 teaspoon salt. The saltiness of tomato juices varies, so start sparingly, but you'll definately want the pop to have a bit of salty flavor.

2. Spoon the mixture into ice molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6-8 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

ICED TEA POPS

*Summer Collection- This pop tastes like fruit and iced tea, all  at once.

1 cup blackberries (about 6 oz)
2 cups strong black tea, such as Darjeeling or Earl Grey, cooled

5 TB sugar
1-1/2 teaspoons freshly squeezed lemon juice

1. In a blender, puree the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar, and lemon juice until well combined.

2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. 

MAKES 6-8 POPS

(Source: Perfect Pops-Charity Ferreira & photo also)

CREAMY COCONUT POPS

*Summer Collection-

1 14-oz can light coconut milk
1/4 cup sugar
1/4 tsp vanilla extract
Pinch of sea salt
1 cup sweetened flaked coconut, chopped

1. In a large bowl, whisk together the coconut milk, sugar, vanilla, and salt until well blended. Whisk in the flaked coconut.

2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

MAKES 6 POPS

(Source: Perfect Pops-Charity Ferreira & kaboom wallpaper photo)

Dulce De Leche Pops

*Summer Collection-This is a super-rich, sweet and milky carmel pop.

4 cups whole milk
1 cup sugar
1/2 tsp baking soda
2/3 cup half-and-half

1. In a medium, heavy-bottomed pot over medium heat, combine the milk and sugar and stir until the sugar dissolves and the mixture comes to a simmer. Stir in the baking soda-the mixture will become very foamy at this point-and reduce heat to maintain a gentle simmer. You want to see some bubbling on the surface but not a rolling boil.

2. Cook, stirring the bottom of the pan occasionally with a flexible heatproof spatula to prevent scorching, until the mixture is a deep golden brown and reduced to about 2 cups, 15-25 minutes. Let the mixture cool for about 10 minutes. Whisk in the half-and-half and continue to whisk until smooth and well blended.

3. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 2 weeks.

4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on sticks.

MAKES 8 POPS

(Source: Perfect Pops-Charity Ferreira & cool background wallpaper)

SUMMER STOCK TIP

*When you cut the kernels off summer corn, don't throw out the stripped cobs; make corn stock instead. Toss six cobs into a pot with a couple of chopped onions, carrots, and celery stalks and a handful of parsley or basil stems. Cover with water. Simmer about 1 hour or until stock tastes pleasantly corny; strain. It's a great base for corn risotto, clam chowder, and tortilla or vegetable soup. (Source: BON APPETIT & kaboom wallpaper photo)

PHILLY CHEESESTEAK

*Summer Collection-
6 hero loaves (Pennsylvania) Dutch Potato Bread or soft potato rolls
6 4-5 oz boneless sirloin steaks, trimmed of all fat
Salt and freshly ground black pepper
2 TB peanut oil
1 onion, chopped
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 jalapeno pepper, seeded and very finely chopped
12 1/8-inch-thick slices aged Crowley or sharp white cheddar cheese
1-1/2 cups dark poultry stock or chicken stock or canned broth

*Preheat the broiler. Cut the potato rolls in half lengthwise and set the bottoms on a baking sheet. Using a mallet, flatten the steaks slightly. Season with salt and pepper.

*Heat the oil in a large heavy skillet over high heat until hot. Add the steaks and cook for 2 minutes on each side for medium rare. Remove the steaks from the pan; add the onion and all the peppers to the skillet and cook, stirring over medium heat for 3-4 minutes, until nicely softened. Slice the steaks and set them on the bottom halves of the rolls. Using a slotted spoon, spoon the onion-pepper mixture over the steaks, and set the skillet aside.

*Put 2 slices of cheese on each steak. Broil for 1-2 minutes, until the cheese is completely melted. Meanwhile, add the stock to the skillet and bring to a boil. Cook for 1 minute, then strain through a fine sieve. Transfer the sandwiches to a cutting board. Drizzle a few tablespoons of the strained stock onto the cut side of each reserved top bread half, put the halves on top of the sandwiches, and cut in half. Serve with a small bowl of the remaining stock for dipping. (Source: An American Place-Larry Forgione & google+ photo)