Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
The Fourth of July booms are behind us, but the heat lingers -- and so does our craving for anything that will cool us down. These firecracker ice pops, the recipe of which comes from Martha Stewart, are the "perfect popsicles to have in the freezer as we move into the heat of high summer," says Barb, adding that the recipe is incredibly easy. "Kids will love them, and grownups too -- and just because the fireworks have come and gone doesn't mean you can't eat beautiful food, right?"
Firecracker pops Makes ten pops
1/2 pound strawberries (about 1 1/2 cups), washed hulled and quartered 1/4 cup sugar 1/2 pound (about 1 1/2 cups) blueberries, washed 1 1/4 cups plain yogurt
1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. 2. Puree blueberries in processor with 1 tablespoon sugar. 3. In another small bowl, whisk together yogurt and 2 tablespoons sugar. 4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Westword's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Denver's stories with no paywalls.