FrutaPOP is a small-batch, hand-crafted ice pop company, specializing in natural fruit and juice ice pops, coffee ice pops and alcohol infused ice pops better known as Poptails.
FrutaPOP offers seasonal flavors, making the POP a year-round treat and for the summer their featuring six tantalizing flavors that we are patiently waiting a chance to try, including Coconut Rosé Sangria POPs made with fresh blueberries and strawberries; Watermelon Mint Lemonade POPs made with premium vodka; Sparkling Prosecco POPs in mango mimosa and passion fruit; Tropical POPs in rum punch and pina colada; Red or White Coconut Sangria POPs made with top shelf alcohol, wine produced in New York State and organic fruit; and Passion Fruit Pink Champagne POPs which we can totally see as a champagne toast alternative for our summer brides.
At approximately $60 for a dozen, each pop costs about $10 each once you factor in the $35.00 flat-rate shipping fee. All of the flavors are 5% alcohol by volume – which means you must be at least 21 years of age to enjoy them – and available in packs of 12, 24 and 48. It also looks like you can mix and match your order so you can try all of them.
We haven’t yet had a chance to taste test these tasty treats but we’re hoping to do so soon and even have plans for a future event so stay tuned. In the meantime, stop by FrutaPOP for a full list of their healthy frozen dessert options and to place an order for your upcoming event
Though currently on hiatus, Cynthia Furey’s foodie blog, FureyandtheFeast, still features some of her most treasured dishes. That’s where I found a recipe for Strawberry Grilled Cheese Sandwiches, a sweet variation of the all-american grilled cheese classic . Brie takes the place of American cheddar cheese, balsamic strawberries sweeten the deal and angel food cake stands in for regular bread. Now you know I’m all about cooking short cuts so save yourself some time and buy the angel food cake pre-made from your local supermarket – they’ll never know the difference. Lol.
STRAWBERRY GRILLED CHEESE
- 1 pint strawberries
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 12 to 16 ounces brie cheese
- 8 slices angel food cake, about 1/2-inch thick
- 1/3 cup melted butter
- Optional garnish: Powdered sugar, whipped cream
The Raw Materials
- Medium bowl
- Non-stick frying pan
- Cutting board
- Rinse strawberries and pat dry, then slice in the halves or quarters, depending on size of strawberries. Place in a medium bowl with balsamic vinegar and sugar. Mix to coat, and set aside for 30 minutes, stirring once to redistribute syrup.
- Slice rind off of brie. (This is a little tricky, given the brie can be gooey and hard to work with. Make sure the brie is chilled rather than room temperature, as will help a bit.) Once rind is removed, slice brie into 1/2-inch thick chunks.
- Heat a nonstick frying pan over medium heat. Brush butter on one side of angel food cake slice, and position it butter-side down on a cutting board or other work surface. Arrange chunks of brie and a few balsamic strawberries on slice, then top with another slice of angel food cake, brushing the top with melted butter.
- Grill sandwich in pan for about 3 to 4 minutes. Flip sandwich over, and use spatula to press down, to flatten slightly, so all ingredients meld together. Grill for an additional 3 to 4 minutes, or until slice is uniformly golden brown.
- Cut each sandwich into two triangles, and serve warm with remaining balsamic strawberries. Garnish with powdered sugar and/or whipped cream, if desired.
Experiment with different fruits or serve a medley of fruit infused grilled cheese sandwiches at your next brunch, baby shower, or tea party. Bon apetit!
I tried my hand at chocolate covered strawberries a few weeks ago after deciding to include them as one of many surprises awaiting my newly married couple upon their return to their bridal suite. Now, if you know me then you know that I am not a gourmet chef but every once in a while I get the urge to whip up something new. Sometimes, it works out perfectly…other times, notsomuch. Luckily, this time my curiosity landed on something so easy that I’m actually a little frustrated that I’ve been paying bakery prices all of these years. See for yourself…
Chocolate Covered Strawberries
- 1 pound strawberries with stems (about 20), washed and dried very well
- 6 ounces semisweet chocolate, chopped
- 1 Heatproof medium sized bowl
- Parchment or waxed paper
- Put the semisweet chocolate into a heatproof bowls
- Fill a medium saucepan with about 5 inches of water and bring to a simmer over medium heat
- Turn off the heat then carefully set the bowl of chocolate over the water to melt and stir until smooth
- IN A HURRY? Melt the chocolates in a microwave at half power for 1 minute. Stir. Heat for another minute or until melted.
- Remove the chocolate from the heat once it had fully melted
- Line a sheet pan with parchment or waxed paper
- Holding the strawberry by the stem, dip each on into the chocolate using a lift and twist motion. This will allow any of the excess chocolate to drip back into the bowl
- Place the strawberries on the parchment paper and when finished let sit for 30-45 minutes to allow the chocolate to set.
- IN A HURRY? Place the strawberry lined sheet pan in the refrigerator for 15 minutes for a quick set.
Now, I didn’t try these enhancements this time around but I imagine you can follow up the first chocolate plunge with a dip into coconut, chopped nuts, or even white chocolate for a little something extra. You may even want to try other types of fruits. It’s quick, easy and simple enough to try for your next baby shower, engagement party or girls night in and since not many people are going to say no to chocolate covered strawberries, they’re certified PARTY-FRIENDLY! Bon apetit!