[2] If you’re buying new molds, we prefer “groovy” ones like this style, from Tovolo. The pop is bluebery-yogurt; hence, a lighter color than the pure, puréed berries in photo #1.

[3] No molds? Use a loaf plan and slice the pops! Here’s how from Lynne at And Then I Do The Dishes.

If you have no plans this weekend, consider making something fun—like red, white, and blue ice pops.

The vivid colors in these pops (photo #1) come from berries, strawberries, and coconut milk. The berry purées can be made using either fresh or frozen berries.

Simply de-stem, wash and pat dry the fruits; then purée in the food processor [need we add, purée separately?).

If you’re serving them to a sophisticated crowd, you can get creative with herbs and spices, e.g.:

 
You don’t want a hodgepodge, so flavor only one layer. Our personal favorite: heat in the red layer.

If you don’t want to use coconut milk, substitute plain or vanilla yogurt. If you use vanilla, don’t add additional sweetener.
 
 
RECIPE: RED, WHITE & BLUE ICE POPS

Ingredients For 10 Ice Pops

 
Plus

 
Preparation

1. MAKE the simple syrup: Bring water and sugar to a simmer in a small saucepan. Stir until sugar is dissolved and let cool.

2. ADD 1 tablespoon of simple syrup to each of the purées and the coconut milk. Stir well. Fill molds 1/3 of the way with the strawberry purée. Place the lid on the mold and and the wood sticks, letting them protrude about 1/2 inch above the top. Let freeze 40-50 minutes or until somewhat firm.

3. REMOVE the lid of the mold and fill compartments another third of the way with the coconut milk mixture. Replace the lid, making sure all of the sticks are in place; freeze another 40-50 minutes.

4. REMOVE the lid and fill the compartments with the blueberry purée. Replace the lid and freeze completely, at least 8 hours or overnight. When ready to serve…

5. RUN cool water over the sides of the mold and carefully loosen each pop by gently pulling on the handle or the stick. Remove all pops. If not serving immediately, wrap individually in plastic wrap and store in a freezer bag.

A friend saves small yogurt cups for this purpose; but if you haven’t planned ahead, you can use small paper or disposable plastic cups.

You can also use a loaf pan (photo #3) and slice the pops.

Don’t forget the wooden sticks!
 
 
ICE POP VS. POPSICLE

Popsicle® is a trademarked name owned by Unilever’s Good Humor Division (here’s the history of the Popsicle and the Creamsicle®).

Everything else should be called by the generic term, “ice pop.”
 
 

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We love a DIY bruschetta bar. Just rub the bread with garlic, brush it with extra virgin olive oil, grill, and place the slices on a platter along with all the fixings.

Even easier, brush the bread with garlic olive oil! You can buy it, or infuse your own in advance by dropping halved garlic cloves into a cup of olive oil (or however much you think you’ll need). Any leftover oil can go right into a vinaigrette.

Bruschetta originated in the Tuscany region of Italy, where it is commonly served as a snack or appetizer. It may have been the original garlic bread.

Plus, we have our own invention dessert bruschetta, below.

BRUSCHETTA VS. CROSTINI: WHAT’S THE DIFFERENCE?

There are two factors:

 
Bruschetta slices are larger, three or four inches in diameter) and grilled. Crostini, cut from a ficelle, a thinner baguette about two inches wide (the word is French for “string”).

You can use bread of a different diameter; but if it isn’t grilled, it isn’t bruschetta.

Here’s how to remember the difference:

 
Note that some American manufacturers and others in the food industry misuse the term, selling jars of “bruschetta.” To be accurate, it should be labeled bruschetta topping). Bruschetta is the grilled bread, not the topping.

RECIPE: DIY BRUSCHETTA BAR

The simplest bruschetta topping is salt and pepper (i.e., seasoned garlic bread), but that’s for a bread basket.

Almost any cheese, fruit, meat, spread or vegetable can be a topping. Toppings can be cooked, marinated, pickled, raw or smoked.

For a DIY bar, offer at least three different toppings. We like everything, so tend to go overboard: Our toppings look like a buffet. Regarding bread, we prefer a crusty sourdough or rustic loaf.

 
Along with the bread, make sure you have fresh garlic and check your olive oil for freshness.

Ingredients

 
For The Toppings

 
 
More options: shredded mozzarella or other cheese such as thinly-sliced Brie, fish (we have a passion for anchovies and herring salad on bruschetta), other marinated vegetables, mostarda.

We also like eggplant caponata, pesto and sautéed mushrooms, but tend to use them more in cooler weather.

[1] Who needs a burger? We’re heading for the bruschetta bar (photo courtesy What’s Gaby Cooking).[2] Buy bread that has a pretty solid crumb (photo courtesy The Stone Soup). [3] This loaf is beautiful, but not for holding toppings (photo courtesy Bake Street). [4] A bruschetta bar from Countryside Cravings. [5] Dessert bruschetta, here with goat cheese (the recipe from Emily Bites). We use mascarpone.

Preparation

1. SET out the toppings and teaspoons for serving. We use ramekins; you can use any bowls you have.

2. SLICE the bread from 1/2″ to 3/4″ thick. Rub each side with cut garlic clove and brush each side with olive oil. Add a pinch of salt and pepper. Grill to your desired toastiness.

3. PLACE the bread on a platter next to the toppings and watch people create their appetizers.
 
 
DESSERT BRUSCHETTA

Most people won’t have seen dessert bruschetta. We don’t know if we invented it, but our sweet tooth gave us the idea years ago.

Start with a loaf of bread with dried fruit, such as cherries or raisins. For toppings:

[1] Black iced coffee (photo courtesy Nescafe). [2] Iced coffee, light (photo courtesy Peets). [3] With half-and-half (photo courtesy Coffeemania). [4] Thai iced coffee (photo courrtesy Peets). [5] White Russian (photo courtesy DeLonghi).

Many people can’t live without iced coffee. We see them walking around on the coldest winter days, sipping from jumbo cups of it.

For more celebratory occasions, how about spiked iced coffee?

It’s as simple as adding liqueur or a shot of your favorite spirit to a basic iced coffee.

You can turn it into a party experience, too.

PREPARATION TIPS

 
If you’re having guests:

 
Consider a DIY bar with different flavor additions.

________________
*For a millennia before it was a car service, it was an adjective. It still is.
 
 
RECIPE #1: KAHLÚA ICED COFFEE

Just add Kahlúa or other coffee liqueur to iced coffee, black or with milk.

Ingredients For 1 Drink

 
Preparation

1. FILL the glass (or pitcher) with ice and iced coffee.

2. ADD the Kahlúa, stir, and garnish as desired.
 
 
RECIPE #2: THAI ICED COFFEE

Thai iced coffee uses strong, bitter coffee—such as espresso, French roast or Italian roast—which acts as a counterpoint to the rich cream and the sweetened condensed milk. This is a sweet drink: There are no sugar-free versions.

You can even use leftover coffee. While coffee purists may shudder at the thought, the sweetened condensed milk masks any notes they might have detected. Similarly, you can use strong instant coffee.

Ingredients Per Serving

 
Preparation

1. POUR coffee into a mixing container (we use a repurposed glass orange juice bottle).

2. ADD 4-6 tablespoons sweetened condensed milk and optional spices; stir well until dissolved. Refrigerate for one hour or longer to chill.

3. ADD a few ice cubes to two tall glasses and fill with the cold coffee mixture. Top off with the cream. As the cream sinks, it makes an attractive swirl.

After you make the first batch, taste it and adjust the recipe. Add more sweetened condensed milk if you want a sweeter drink, or more cream if you want a richer drink or if the coffee is too strong.
 
Dessert Variation

Add a scoop of coffee or vanilla ice cream; garnish with whipped cream and toasted coconut flakes.

Iced coffee with a shot of vodka: Now there’s an idea for chillaxing on a summer day. If you want a serious cocktail, you can make an old-school Black Russian or a White Russian with these (recipes).

You can make a White Mexican with tequila or a White Caribbean with rum.

If you don’t normally sweeten your iced coffee, leave out the sugar. Adjust the ingredients proportions based on the size of the glass you are using.

RECIPE: RUSSIAN ICED COFFEE

Ingredients For 1 Drink

 
Preparation

1. BREW the espresso coffee. Let cool. Add the sugar and the vodka.

2. POUR into a glass and top with cream. Add crushed ice, stir and serve.