Fourth of July is exactly a week ahead, but rather than wait and give you red, white and blue recipes next week which will send you scrambling to the grocery store on a holiday, I thought I’d share them this week.
As of the day I was writing this column, my Independence Day plans were up in the air. For years, my husband and I hosted both our families for the Fourth, starting with a mid-afternoon cookout and then leading our guests on about a three-quarter mile trek toward the Carroll County Farm Museum to watch the fireworks. But since we’ve had two children, who typically go to bed at 7:30, the after-9 p.m. fireworks ritual hasn’t fit into our holiday plans anymore.
This year I told my husband that I would like to host a family party again, but we have a sister-in-law with her baby’s due date on July 4, so we’re waiting to see if she would rather we bring the food to her house in Baltimore so she doesn’t have to travel.
I have four festive food ideas that feature red, white and blue without being overly cheesy. No Jell-O here, no flag cake decorated with blueberries and strawberries (though yes, most red and blue in these recipes is from blueberries and strawberries and/or raspberries). Think of these as the more modern way to decorate a Fourth of July buffet.
First, a drink, because really, shouldn’t every party start with a drink? This red white and blue sangria uses a sweet Moscato white wine, amped up with a little vodka, filled out with a little white grape juice, and decorated with the fruit additions of strawberries, blueberries and honey dew melon which you could cut into star shapes if you have tiny star cookie cutter. OK, honey dew isn’t white, but in these pale liquids it’s going to look pretty close to white. I think this sounds so refreshing and perfectly, modernly patriotic.
While guests are drinking their sangria, they can pick from a red, white and blue fruit platter. This one isn’t so much as a recipe as a fantastic suggestion for red, white and blue foods to bring together. You can imagine the berries, but the white can come from yogurt-covered raisins, yogurt-covered pretzels (or maybe white chocolate-covered pretzels) and even a vanilla yogurt dip for the berries. Perfect for noshing.
For some substantial food, I found this red, white and blue potato salad (you can find those mini potato variety packs in most stores) mixed with a lemon-flavored aioli sauce. I’m not that big of a fan of red and blue potatoes, but I think that’s because they take longer to cook, so maybe cook the white potatoes separate from the more colorful ones and really test their doneness.
And for dessert, a triple berry angel food cake roll. I’ve never seen a cake roll or jelly roll made from angel food cake, but I don’t see why it wouldn’t work. This is a little more work than a red, white and blue trifle, but I’m sure your guests will recognize the extra effort and appreciate the taste all the more for it.
Enjoy!
Red, white and blue Moscato sangria
1 cup sliced strawberries
1 cup blueberries
1 cup honey dew melon
1 (750ml) bottle Moscato white wine
8 ounces vodka
8 ounces white grape juice
Wash fruit. Slice strawberries into thirds, removing greens.
Use a star cutter or just cut honey dew melon into chunks.
In a 2-liter pitcher, add strawberries, blueberries, honey dew melon then fill with the entire bottle of wine.
Gently stir in vodka and juice.
Refrigerate, ideally overnight or for at least two hours before serving. Serves eight to 10.
Source: www.mightymrs.com
Red, white and blue fruit platter
Cherries
Strawberries
Blueberries
Blackberries
Raspberries
Yogurt-covered raisins
Yogurt-covered pretzels or white chocolate-covered pretzels
Non-fat vanilla Greek yogurt or flavored coconut milk yogurt
Skewers
Cutting board or tray
Rinse all fruit and put a few onto skewers. Cut strawberries in half.
Assemble all the fruit, skewers, yogurt raisins and yogurt pretzels on the tray. Serve with yogurt as a dip.
Source: delightfulmomfood.com
Lemon aioli potato salad
3 pounds white, red and blue potatoes
Salt
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon zest
2 small cloves garlic, finely minced
Salt and pepper, to taste
¼ cup chopped red onion
½ cup chopped red bell pepper
¼ to ½ cup chopped flat leaf parsley
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, lower the heat and simmer for 10 to 15 minutes, just until potatoes are barely tender when pierced with a knife. Drain the potatoes, then place them back into the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 10 to 15 minutes.
In a small bowl mix together the mayonnaise, olive oil, lemon juice, zest, garlic, and a pinch of salt and pepper. Set aside.
Note: Blue potatoes tend to bleed a little, so if you want to keep the color contained, mix them with a little aioli separately, to coat, before incorporating with the remaining ingredients.
Quarter or slice steamed potatoes and place them into a large bowl, along with onion, bell pepper, and parsley. Top with aioli and gently fold together. Season with additional salt and pepper, if needed.
Keep refrigerated until ready to serve. Top with additional chopped red pepper and/or chopped parsley.
Source: www.wifemamafoodie.com
Triple berry angel food cake roll
1 angel food cake mix, plus ingredients to prepare
1 cup powdered sugar, divided
8 ounces light cream cheese room temperature
1½ cups heavy cream
1 teaspoon vanilla
1½ cups fresh strawberries diced
1½ cups fresh blueberries
1½ cups fresh raspberries
Preheat oven to 350 degrees and line the bottom of a 10-by-15-by-1-inch rimmed baking sheet with parchment paper. Do not grease the pan.
Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. Note: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over — if you’re concerned, slip an extra baking sheet or a piece of foil underneath just in case.
Loosen cake from the edges of the pan while it’s still warm — it’s going to be a little sticky, like angel food cake is, but it will come away easily.
Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, with the towel inside. Let cool completely at room temperature for one to two hours or pop it in the fridge or freeze momentarily if you’re impatient. You don’t want it hot inside when you add your filling.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3 to 4 minutes until fluffy and stiff peaks form.
Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up without the towel and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately and consume within 24 hours.
Source: www.thereciperebel.com
