We are having July 4th BBQ for the 1st time - what are your favorite sides (aside from corn)

I have no idea although I think prob hamburgers. My s-i-l is American and now has a yard that he can

use. We want to go totally traditional.

 
Red, white, and blue recipes (I often make the potato salad and fruit pizza for the 4th)

Red, White and Blue Fresh Fruit Trifle

Ingredients:

2-1/2 cups heavy cream
2 lbs. white chocolate pieces (the small round ones work best for this recipe)
Yellow cake mix (check box for required ingredients, you will need three 8-inch cakes)
Strawberries (quartered)
Blueberries
Raspberries

Preparation for Ganache:

Bring one cup (the rest will be needed later) heavy cream to a boil and pour over the white-chocolate pieces. Cover this mixture with plastic wrap and let it set for 10 to 15 minutes until the temperature has cooled. (The chocolate should be completely melted.) Mix and blend well with a wire whisk until all the pieces of chocolate are dissolved. Set aside and let the mixture go to room temperature.

Whip 1-1/2 cups heavy cream to 2/3 whipping peak and add the white chocolate mixture (Ganache) and blend. This mixture will become thick quickly. Set aside.

Assembling the trifle:

Bake the yellow cake according to the directions provided on the box. Three eight-inch round yellow cakes are needed. According to the size of your glass cake dish, make as many layers possible.

Place the first layer of cake in the bottom of the glass cake dish and add some of the Ganache with some strawberries. Add another layer of cake and more Ganache with blueberries. Continue adding as many layers as it takes to reach the top of the cake dish. Smooth the Ganache with a hot knife to make the top level.

Top off the dessert with quartered strawberries around the edge and filled in with raspberries and blueberries. Sprinkle with confectioner's sugar.

Red, White And Blue Bunting Tart

Recipe By :Nick Malgieri
Serving Size : 6 Preparation Time :1:00

Dough:
1 1/4 cups all-purpose flour -- bleached
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon baking powder
7 tablespoons unsalted butter -- cold
1 egg

White chocolate filling:
2/3 cup heavy whipping cream
4 tablespoons unsalted butter
8 ounces white chocolate -- cut into 1/4-inch pieces

Garnish: Raspberries & Blueberries

To mix the dough in the food processor, place flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 or 4 times to mix. Cut butter into 7 or 8 pieces and add to work bowl. Pulse about 12 to 15 times, until mixture is reduced to a fine powder, do not allow to become pasty. Add egg and continue to pulse until dough forms a ball. Remove dough from work bowl to lightly floured work surface and pat dough into a 5-inch disk. Use immediately, or wrap in plastic and chill until firm before using.

To make a free-form tart crust, roll dough to a 12-inch disk and transfer it to a parchment or foil-lined cookie sheet or the back of a jelly-roll pan. Using a plate or cardboard disk as a pattern, trim the dough to an even 12-inch diameter. Fold under about 1/2-inch of dough at the edge of the disk of dough, then flute the edge as if it were a pie, to make the edge stand up (use the thumb and index finger of one hand on the outside of the tart shell and the index finger of the other hand on the inside and pinch gently from the outside while pressing lightly from the inside) repeat all around the edge of the crust. Pierce the dough with a fork before baking.

Preheat oven to 400 degrees and set a rack in the middle level.

Place pan in oven and lower heat to 350 degrees. Bake for about 20 minutes, checking once or twice. When baked, remove pan from oven to a rack to cool. To make the white chocolate filling, bring the cream and butter to a boil in a saucepan. Remove from heat and add the white chocolate. Let stand 3 minutes, then whisk smooth. Pour the Ganache into a bowl and refrigerate until it thickens to spreading consistency, then whip briefly by machine until aerated. Use immediately. To fill the shell, spread half the white chocolate filling on the baked dough. Then use concentric circles of raspberries, blueberries and white chocolate filling piped in stars with a star tube.

Red, White, & Blue Cheesecake with Chocolate Cookie Crust

For the crust
28 chocolate wafers, ground fine in a blender or food processor (about 1
1/2 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted

For the filling
Four 8-ounces packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/2 cup sour cream
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1 1/2 teaspoons vanilla

About 1 1/2 cup raspberries
About 1 1/2 cups blueberries

Make the crust:

In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes.

Make the filling:
Preheat the oven to 325°F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.

Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.

Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.

Stars And Stripes Cake
Recipe By: Nick Malgieri

Cake Batter:
1 1/2 sticks unsalted butter -- at room temperature
2 cups sugar
4 large eggs -- at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup sour cream

Whipped cream:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Decoration:
1 pint fresh raspberries -- or 1 pint strawberries, rinsed, hulled and sliced
1 pint blueberries -- rinsed, picked over and drained

Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan. Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing. Scrape the batter into the prepared pan and bake the cake about 40minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean. Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage. For the whipped cream, combine all ingredients and whip on medium speed until stiff. To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.
Yield: one 9 by 13 by 2-inch cake or 2--8" layers

VARIATIONS:
RED WHITE AND BLUE CUPCAKES:
Bake the cake batter in 18 cup cake pans lined with paper liners for about 25 minutes. Unmold and cool. Make a boiled icing with 3 egg whites, 1 cup sugar, 1/3 cup light corn syrup and a pinch of salt. Combine all ingredients in the bowl of a mixer and whisk over simmering water until hot and the sugars dissolved. Whip until stiff, and then spread on cupcakes. Decorate with blueberries and raspberries or
strawberries.

RED WHITE AND BLUE SHORTCAKES:
Bake cake as cupcakes, above. Add 1/4 cup sugar to each the blueberries and raspberries or strawberries and crush slightly. Invert and split cupcakes. Spoon some whipped cream, above on center of bottom and top with a stripe each of the blueberry and raspberry mixtures. Cover with tops and dust lightly with confectioners' sugar.

Red, White, And Blue Potato Salad

3 pounds cooked heirloom potatoes - purple Peruvian, red skin and golden skinned
1 cup chopped celery
3/4 cup chopped red onion
3 tablespoons capers
3 tablespoons finely chopped basil
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
4 hard boiled eggs, chopped
Plenty of salt and pepper
Generous handful of cherry tomatoes
Fresh chives to garnish

Cut the potatoes into large bite size pieces and put them in a large bowl. Toss with the celery. In a medium bowl, combine the red onion, capers, basil, olive oil, vinegar, sugar and mustard. Let stand for 15 minutes. Toss with the potatoes and celery and add the eggs then season with salt and pepper to taste. Mound on a platter and garnish with the tomatoes and chopped chives.

Red, White and Blue Slaw Salad
Makes 6 to 8 servings

Ingredients
12 slices bacon
6 cups shredded cabbage
16 tablespoons cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Directions

1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

2 In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with sliced cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Fruit Pizza
Makes 1 fruit pizza

A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.

For the 4th of July make with strawberries and blueberries. Also can shape dough into rectangle and arrange fruit like a flag.

Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract


Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in eggs. Combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in a pre-heated oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling, and chill.

Makes 1 fruit pizza

Patriotic Fruit Salad
Okay, so jicama is a vegetable, but it is the perfect color and adds wonderful crunch to this salad.

3 cups cubed, seeded watermelon
2 cups fresh blueberries
1 cup julienned jicama
1/4 cup fresh lime juice
2 Tbsp. oil
2 Tbsp. honey
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

1 sliced star fruit for garnish


Combine lime juice, oil, honey, salt and pepper and blend well. Mix immediately with the fruits and jicama. Chill well before serving. Serves 6

 
I like peach cobbler and Dawn_MO's lentil salad. Neither really need much refrigeration (if you

leave the garlic out of the salad) and taste good cold or at room temp.

 
I always do deviled eggs. I don't know why--they're a lot of work and they're gone in 5 minutes.

 
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