Okay, where it everyone? Any great dishes for July 4th? I usually don't do anything for this
- Thread starter meryl
- Start date
marsha-tbay
Well-known member
You sandwich sounds good! Here no celebration either. We had pulled pork BBQ with broccoli
salad (in T&T) and cole slaw - delicious..
salad (in T&T) and cole slaw - delicious..
vicki-in-tucson
Well-known member
We grilled burgers, summer squash, and corn.
Nothing spectacular. Everything turned out really well, especially the squash which we basted with olive oil and some pepper. We grill the corn right in the husk and it's always fabulous.
Dessert was Fresh Berry Pie, made with a mix of raspberries (from our garden!) and blueberries in a shortbread crust. The pie filling is a mixture of cream cheese, whipped cream, and sugar.
Then we watched all the illegal fireworks go off in the neighborhood.
Nothing spectacular. Everything turned out really well, especially the squash which we basted with olive oil and some pepper. We grill the corn right in the husk and it's always fabulous.
Dessert was Fresh Berry Pie, made with a mix of raspberries (from our garden!) and blueberries in a shortbread crust. The pie filling is a mixture of cream cheese, whipped cream, and sugar.
Then we watched all the illegal fireworks go off in the neighborhood.
steve2-in-la
Well-known member
Orange, Honey, Chipotle Glazed Chicken, Roasted Potato Salad, Almond Shortcakes with Peaches & Cream
They were fit t'eat.
They were fit t'eat.
vicki-in-tucson
Well-known member
Sure; here it is. Enjoy!
Fresh Berry Pie
1 quart (two pints) berries
1/2 cup sugar
1/2 pint whipping cream
8 ounces cream cheese, softened
1 tsp. vanilla
1 graham cracker crust
1. In a small bowl, whip cream.
2. In a larger bowl, mix cream cheese and sugar.
3. Fold whipped cream into cream cheese mixture.
4. Line graham cracker crust with part of mix. Add berries and cover with the rest. Chill to serve.
Note: I used half blueberries and raspberries. I've also used strawberries and blueberries, and just strawberries. My MIL says peaches are also good.
Fresh Berry Pie
1 quart (two pints) berries
1/2 cup sugar
1/2 pint whipping cream
8 ounces cream cheese, softened
1 tsp. vanilla
1 graham cracker crust
1. In a small bowl, whip cream.
2. In a larger bowl, mix cream cheese and sugar.
3. Fold whipped cream into cream cheese mixture.
4. Line graham cracker crust with part of mix. Add berries and cover with the rest. Chill to serve.
Note: I used half blueberries and raspberries. I've also used strawberries and blueberries, and just strawberries. My MIL says peaches are also good.
J
jadaore
Guest
Grilled Zucchini and Bell Pepper Fattoush from July BA page 119, wonderful!
I cut the veggies bite-sized before grilling (instead of after) to get more carmelization, and added a couple of onions. Eggplant would be a good addition for next time. I added about 1/2-1 tsp sumac to the finished salad, I'm sure it would be fine without, but it really adds a wonderful tang. At the party just before serving I grilled 6 1/2" thick slices of kalamata bread, then cut bite-sized, tossed with o/o and added to salad. Definitely goes in the keeper file.
Also made the almond shortcake recipe listed at 7108, it was good, and got positive comments, but the classic recipe I posted awhile back is the ultimate (#6674)
http://www.epicurious.com/recipes/recipe_views/views/238777
I cut the veggies bite-sized before grilling (instead of after) to get more carmelization, and added a couple of onions. Eggplant would be a good addition for next time. I added about 1/2-1 tsp sumac to the finished salad, I'm sure it would be fine without, but it really adds a wonderful tang. At the party just before serving I grilled 6 1/2" thick slices of kalamata bread, then cut bite-sized, tossed with o/o and added to salad. Definitely goes in the keeper file.
Also made the almond shortcake recipe listed at 7108, it was good, and got positive comments, but the classic recipe I posted awhile back is the ultimate (#6674)
http://www.epicurious.com/recipes/recipe_views/views/238777
vicki-in-tucson
Well-known member
We've got more than enough; even the birds are tired of them.
I picked a whole bunch on the Fourth and went to put some in the freezer and discovered that I have four bags of frozen raspberries from LAST summer. Need to use those up...
I picked a whole bunch on the Fourth and went to put some in the freezer and discovered that I have four bags of frozen raspberries from LAST summer. Need to use those up...
steve2-in-la
Well-known member
Here you go Dawn, REC: Roasted Potato Salad
My one complaint about this recipe is that after chilling, the potatoes were a little harder than I'd have liked. The solution, I think, is to either cook the potatoes for a little less time (35 minutes) or serve the salad immediately after mixing with the dressing.
Roasted German Potato Salad
From Hans Rockenwagner
12 RED BEE or small red potatoes (golf ball-sized), washed, cut into eighths
1/3 cup EXTRA VIRGIN OLIVE OIL
1 Tbsp finely chopped FRESH ROSEMARY
3 cloves GARLIC, finely chopped
1 tsp COARSE SEA SALT
1 tsp CRACKED BLACK PEPPER
½ cup MAYONNAISE
3 GREEN ONIONS, green parts only, sliced 1/8-inch thick on the diagonal
2 ribs CELERY, finely diced
2 thin slices RED ONION, finely diced
2 Tbsp WHOLE-GRAIN MUSTARD
1 Tbsp RED WINE VINEGAR
Preheat the oven to 350°. In a large mixing bowl, combine the potatoes, olive oil, rosemary, garlic salt and black pepper and toss to coat well. Transfer the potatoes to a large baking sheet and roast in the oven until they are tender but not mushy, about 45 minutes. Set aside to cool for about 10 minutes.
In a small bowl, mix together the mayonnaise, green onions, celery, red onion, mustard and red wine vinegar. Taste and adjust the seasonings as necessary.
Toss the slightly warm potatoes with the dressing until they are evenly coated, then serve immediately. The salad keeps well for 2 days in the refrigerator.
My one complaint about this recipe is that after chilling, the potatoes were a little harder than I'd have liked. The solution, I think, is to either cook the potatoes for a little less time (35 minutes) or serve the salad immediately after mixing with the dressing.
Roasted German Potato Salad
From Hans Rockenwagner
12 RED BEE or small red potatoes (golf ball-sized), washed, cut into eighths
1/3 cup EXTRA VIRGIN OLIVE OIL
1 Tbsp finely chopped FRESH ROSEMARY
3 cloves GARLIC, finely chopped
1 tsp COARSE SEA SALT
1 tsp CRACKED BLACK PEPPER
½ cup MAYONNAISE
3 GREEN ONIONS, green parts only, sliced 1/8-inch thick on the diagonal
2 ribs CELERY, finely diced
2 thin slices RED ONION, finely diced
2 Tbsp WHOLE-GRAIN MUSTARD
1 Tbsp RED WINE VINEGAR
Preheat the oven to 350°. In a large mixing bowl, combine the potatoes, olive oil, rosemary, garlic salt and black pepper and toss to coat well. Transfer the potatoes to a large baking sheet and roast in the oven until they are tender but not mushy, about 45 minutes. Set aside to cool for about 10 minutes.
In a small bowl, mix together the mayonnaise, green onions, celery, red onion, mustard and red wine vinegar. Taste and adjust the seasonings as necessary.
Toss the slightly warm potatoes with the dressing until they are evenly coated, then serve immediately. The salad keeps well for 2 days in the refrigerator.
steve2-in-la
Well-known member
By the way, my mailbox is empty! Am I having issues?