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Archive for July 4th/Independence Day

JULY 4TH RECIPE: Red, White & Blue Whoopie Pies

July 4th Whoopie Pies RecipeHTTP://www.blueberrycouncil.org

Patriotic whoopee pies from the Blueberry Council.

 

The Blueberry Council wants to make it easy for you to create red, white and blue food for July 4th.

The recipe is simple: a box of red velvet cake mix, a jar of Marshmallow Fluff (or other marshmallow creme, or homemade) and fresh blueberries.

For a more substantial dessert, serve the whoopies with a dish of three scoops of ice cream:

  • Small scoops of red (strawberry), white (vanilla) and blue (blueberry or boysenberry).
  • Alternative: Soften vanilla ice cream on the counter and stir in red and blue berries. Return to the freezer until ready to serve.
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    RECIPE: RED, WHITE & BLUE WHOOPIE PIES

    Ingredients For 24 Cookies

  • 1 box red velvet cake mix (18.25 ounces)
  • ¼ cup flour
  • ½ cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1½ cups marshmallow crème from a jar
  • 1 cup fresh blueberries
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Line two large baking sheets with parchment paper.

    2. COMBINE the cake mix, flour, water, oil and eggs in a large bowl. Beat until smooth with an electric mixer at medium speed, 2-3 minutes.

    3. SCOOP the batter by rounded tablespoons onto the prepared baking sheets, 2 inches apart. Bake until puffed, 8-10 minutes.

    4. LET cool 2 minutes on the baking sheets. Then, use a spatula to remove the cookies to wire racks and cool completely.

    5. SPREAD 1½ teaspoons of the marshmallow creme onto the flat side of each cookie, using a small spatula or knife. Divide the blueberries onto the perimeter of the marshmallow on half of the cookies. Top with the remaining cookies to make 24 cookie sandwiches.

    6. SERVE immediately or store chilled in an airtight container, layered between sheets of waxed paper or parchment.
     
    MORE FOOD FUN

  • The history of whoopie pies.
  • The history of Marshmallow Fluff and a recipe for homemade marshmallow creme.
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    RECIPE: Red, White & Blue Sangria

    July 4th Sangria Recipe

    Yankee Doodle Brandy: Combine white wine and Grand Marnier orange brandy for July 4th (photo courtesy Elegant Affairs).

     

    This fun and arty sangria recipe is from caterer Andrea Correale of Elegant Affairs (www.elegantaffairscaterers.com):

    RECIPE: JULY 4TH SANGRIA

    Ingredients For 1 Large Pitcher

  • 2 bottles dry white wine, such as Sauvignon Blanc
  • 1 cup triple sec or other orange liqueur
  • 1/2 cup berry-flavored vodka (cherry, raspberry, etc.)
  • 1/2 cup freshly squeezed lemon or lime juice
  • 1/2 cup simple syrup (recipe below)
  • Optional: ice cubes
  •  
    The Fresh Fruit

  • 1 cup blueberries
  • 1-1/2 cups hulled and sliced strawberries
  • 1 cup raspberries
  • 1-1/2 cups pineapple stars (use a star shaped cookie cutter to cut stars from slices of fresh pineapple) or starfruit slices
  •  
    Preparation

    1. MAKE the simple syrup: Boil 1/2 cup water, then add 1/2 cup granulated white sugar. Turn the heat to simmer and stir until dissolved. Turn off the heat and let the syrup cool.

    2.COMBINE all ingredients except the fresh fruit (but including the simple syrup) in a large punch bowl or pitcher. Stir well and add the fruit. Cover and refrigerate at least 4 hours.

    3. SERVE well-chilled with a good scoop of fruit floating in each drink. If you plan to serve over ice, consider making star-shaped ice cubes.
     
    FOR A MOCKTAIL

    Here’s a mocktail option for kids and adults who don’t drink:

  • Substitute a 64-ounce bottle of Sprite/7-UP or Diet Sprite/Diet 7-UP for the wine.
  • Replace the triple sec with 1 cup white cranberry juice.
  • Option: Use 1/2 cup orange juice instead of the lemon or lime juice
  • Eliminate the simple syrup.
  • Optional: Add blue food color to make blue star ice cubes.
  • Use the same fresh fruit as for the sangria recipe.
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    TIP OF THE DAY: Starfruit For July 4th

    Native to Southeast Asia and India, starfruit was brought back to Europe by sailors and traders in the late 1700s. Rare and costly, it became popular among wealthy Europeans.

    Starfruit was brought to Hawaii by Chinese traders in the late 1800s. Yet, it was introduced to mainland America—Florida—only about 75 years ago. Today the state is the largest producer of American-consumed starfruit. Puerto Rico and Hawaii are the other major producers. These domestic fruits are sold in the U.S., because of import restrictions due to potential pests that often accompany the fruit.

    The closer you are to the orchard, the better. Like most fruits, starfruit has much more flavor and sweetness when it is allowed to ripen on the tree or vine.
     
    WHAT ARE STARFRUIT?

    Starfruit or carambola (star fruit is an alternate spelling) is the fruit of a species of tree (Averrhoa carambola) that is native to Southeast Asia. The tree is now cultivated throughout the subtropical belt.

    Named for the five-pointed star shaped slices it yields when cut horizontally, the pale yellow, juicy flesh with a distinctly tropical orange-pineapple flavor contains a few small, flat seeds. If the fruit is greenish, it isn’t fully ripe but will have white flesh and a tart apple flavor and texture.

  • The thin, edible skin is lime green on the tree and ripens to a bright yellow with a shiny/waxy sheen and a fragrant aroma.
  • You will often find the fruit in a greenish-yellow state. Although it will ripen further, it is fine to use.
  • Not only is starfruit attractive; it’s healthful, too: rich in vitamin C antioxidants and low in sugar and acidity.
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    HOW TO USE STARFRUIT

    For July 4th, Christmas or any other starry occasion, these “edible stars” can be used just about everywhere, with savory as well as sweet foods.

  • With any breakfast food.
  • A garnish on anything, from drinks to cupcakes and other desserts.
  • As a “star” ingredient in fruit salad, on fruit and cheese skewers, or served with a sweet yogurt dip.
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    BUYING TIPS

  • At the market, pick yellow or yellow-orange fruits that are firm, not soft to the touch.
  • Avoid buying fruit that is turning brown.
  • If you are ripening greenish fruit on the counter, be sure to turn it at least once a day.
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    NEED RECIPES FOR JULY 4TH?

    Here are “patriotic” recipes for everything from breakfast to after-dinner drinks.

     

    Ripe Carambola

    Sliced Carambola Starfruit

    Starfruit Cake

    July 4th Drinks

    [1] A ripe starfruit (photo S. Masters | Wikipedia). [2] Greenish, but still fine to eat (photo courtesy Melissas.com). [3] A starfruit upside-down cake (here’s the recipe from Noshon.it). [4] Starfruit drink garnish (photo courtesy HWTM.com).

     

      

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    JULY 4TH RECIPE: All-American Cheesecake In Red, White & Blue

    Slice of fruit pie

    Cream Cheese

    [1] Bake this patriotic cheesecake from scratch, or decorate a purchased cake with fruit (photo courtesy Melissas.com). [2] Good news for lactose intolerant cheesecake lovers: Green Valley Organics makes delicious lactose-free cream cheese, as well as lactose-free sour cream and yogurt (photo courtesy MyLilikoiKitchen.com.

     

    This All American Strawberry, Banana and Blueberry Cheesecake recipe was developed by Tom Fraker, Corporate Chef at Melissas.com.

    You can use the decorating theme on a custard pie, cream pie, or cake.

    Don’t want to turn on the oven? Purchase a plain cheesecake and add the fresh fruit.

    Before you start, check out the history of cheesecake.

     
    RECIPE: JULY 4TH CHEESECAKE IN RED, WHITE & BLUE

    This recipe makes a tart-size cheesecake, meaning that it’s not as tall as a conventional New York-style cheesecake. The benefit: fewer calories per slice!

    Ingredients For 12-14 Servings

  • 1-1/2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 vanilla beans
  • 4 eggs
  • 3/4 cup (6 ounces) fresh blueberries
  • 9-10 strawberries, stems removed, halved
  • 1-½ ripe bananas (see note in Step 6)
  • 1 large orange
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    Preparation

    1. PREHEAT the oven to 325ºF.

    2. COMBINE the graham cracker crumbs, 3 tablespoons of sugar and the melted butter in a bowl. Press the mixture into a tart pan or springform pan.

    3. ADD the cream cheese, 1 cup of sugar and vanilla extract to the bowl of a standing mixer. Split the vanilla beans in half lengthwise and scrape the pulp into the bowl. Whisk until well combined.

    4. ADD the eggs one at a time, allowing them to completely incorporate before adding the next egg. Pour the mixture into the pan and smooth the top. Bake in the oven for 60-75 minutes, or until completely set.

    5. REMOVE the cheesecake from the oven, let cool and then chill for at least 4 hours.

    6. DECORATE the top: Run a row of the blueberries around the outside edge and then fill the center with alternating rows of strawberries and bananas. Before you slice the bananas, keep them from turning brown by squeezing the juice of an orange or other citrus fruit into a bowl. Slice the bananas into the juice. Toss gently with your fingers to coat all sides, and drain away the juice before topping the cake.

     
      

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    TIP OF THE DAY: Plan Some Red, White & Blue Food

    With July 4th Weekend starting in a week, plan to make something red, white and blue.

    Even if you’re spending a quiet weekend at home, you can celebrate our Independence Day with a patriotic bite or two. Here’s a group of recipes to bite into, and we’ll be showcasing more between now and the 4th.

    Some are so easy—no cooking—that all you have to do is put the pieces together.

    JULY 4TH BREAKFAST RECIPES

  • Red Velvet Pancakes (recipe)
  • Red, White & Blueberry Muffins (recipe)
  • Poached Eggs or Egg White Omelet With A Side Of Red & Blue Berries
  • Yogurt Parfait With Star-Shaped Toast (recipe)
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    JULY 4TH SIDE & MAIN DISH RECIPES

  • Apple Ginger Cole Slaw (recipe)
  • Blue Cheese & Red Vegetables (recipes)
  • Chilled Raspberry Soup With Blueberries(recipe)
  • Firecracker Macaroni & Cheese (recipe)
  • Patriotic Cheeseburger (recipe)
  • Red, White & Blue Potato Salad (recipe 1 and recipe 2)
  • Star-Shaped Sandwich Skewers (recipe)
  • Tomato & Mozzarella Skewers (recipe)
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    JULY 4TH SNACK RECIPES

  • American Flag Crudité Plate (recipe)
  • American Flag Fruit Skewers (photo)
  • Bacon Flag Pizza (recipe)
  • Cheese American Flag (recipe)
  • Marshmallow Pops (recipe)
  • Red, White & Blue Ice Pops (recipe)
  • Red, White & Blue Popcorn (recipe)
  • Stuffed Celery (recipe)
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    Red, White & Blue Yogurt Parfait

    Red, White & Blue Fruit Skewers

    COULDN’T BE EASIER: [1] Yogurt plus berries. For fun, cut star-shaped toast with cookie cutters (photo courtesy Smuckers). [2] American Flag fruit skewers (photo courtesy Stix Mediterranean Grill | NYC).

     

    Red, White & Blue Lemonade

    Red, White & Blue Cupcakes

    COULDN’T BE EASIER: [1] Red, white & blue pink lemonade (photo courtesy Blueberry Council). [2] Red and blue berries on store-bought cupcakes (photo courtesy Go Bold With Butter)

     

    JULY 4TH BEVERAGE RECIPES

  • Red, White & Blue Ice Cubes (recipe)
  • Red, White & Blue Layered Cocktail (recipe)
  • Red, White & Blue Sangria With Cocktail Option (recipe)
  • Red, White & Blue Layered Shooter (recipe)
  • Red, White & Blue Sorbet Float (recipe)
  • Red, White & Blue Tequila Shooters (recipe 1 and recipe 2)
  • Spicy Hot Lemonade (recipe)
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    JULY 4TH DESSERT RECIPES

  • American Flag Cookies (recipe)
  • American Flag Pie (recipe)
  • Blueberry Cherry Pie With Stars & Stripes Top (recipe)
  • Oreo Cookie Balls (recipe)
  • Red, White & Blue Cheesecake (recipe)
  • Red, White & Blue Cupcakes (recipe)
  • Red, White & Blue Frosted Layer Cake (recipe 1, recipe 2,
    recipe 3)
  • Pavlova (recipe)
  • Red, White & Blue Grilled Angel Food Cake (recipe)
  • Red, White & Blue Parfaits (recipe)
  • Red, White & Blue Shortcake (recipe)
  • Red, White & Blue Tartlets (recipe)
  • Triple Berry Biscuit Shortcake (recipe)
  • Stars & Stripes Toll House Cookies (recipe)
  • Strawberry & Blueberry Parfait (recipe)
  • Red Velvet, White & Blue Cupcakes (recipe)
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    MORE JULY 4TH RECIPE IDEAS

  • More Recipes 1
  • More recipes 2
  •  

      

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    PRODUCT: Rogue Ale’s American Amber Ale For Independence Day

    Oregon craft brewer Rogue Ales toasts America with the annual release of its American Amber Ale.

    It’s the brew’s 28th year, and has been our beer of choice for July 4th celebrations since we first came across it.

  • Another Independence Day favorite is Liberty Ale (center photo), an IPA from San Francisco’s Anchor Brewing Company.
  • Hell Or High Watermelon, which we haven’t been able to get hold of, shows the Statue of Liberty dipping her toes in the Golden Gate Strait (bottom photo). The brewer: 21st Amendment Brewery in San Francisco. We can’t wait to drink a can of this wheat beer, brewed with fresh watermelon…with a slice of fresh watermelon!
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    AMERICAN AMBER ALES

    American Amber Ales are a beer category known for being balanced and refreshing, with toasted malt characteristics and a light fruitiness. (See the differences between beer and ale below.)

    Rogue’s American Amber Ale is tawny amber in color and medium- to full-bodied. It has a toffee/caramel aroma, a nice malt accent and a pleasantly bitter, smooth finish.

    Celebrating the “ideals of the Revolution,” Rogue brews the beer with “Rebel hops” (they’re actually Kent Golding and Cascade hops) and “Dare and Risk barley,” not to mention what the company calls “free range coastal water.” (Get it?)
     
    Rogue’s American Amber Ale is now available in 22-ounce serigraphed bottles (the image is screened onto the bottle, a nice gift for party hosts or for a party favor) and 12-ounce bottles with the same label design on paper, and can be found draft at establishments that feature Rogue Ale.

    Rogue makes world-class ale, kolsch, lager, mead, porter and stout, along with excellent spirits:

  • Gins: Spruce Gin and Pink Spruce Gin
  • Rums: Dark Rum, Hazelnut Spice Rum
  • Vodkas: Oregon Single Malt Vodka, Voodoo Bacon Maple Vodka
  • Whiskeys: Chipotle Whiskey, Dead Guy Whiskey, Oregon Single Malt Whiskey, Rogue Farms Oregon Rye Whiskey
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    We haven’t had them all, but what we’ve tried, we really liked.

    For more information about Rogue products, visit Rogue.com.
     
    FOR MORE INFORMATION ON THE DIFFERENT TYPES OF BEER, visit THE NIBBLE’s BEER GLOSSARY.
     
    THE DIFFERENCE BETWEEN BEER & ALE

     

    Rogue American Amber Ale

    Liberty Ale Anchor Brewing

    Hell Or High Water Watermelon Beer

    Top: Toast to the U.S.A. with American Amber Ale (photo courtesy Rogue). Center: Liberty Ale from Anchor Brewing Company (photo courtesy HiConsumption.com). Bottom: The Statue Of Liberty graces the cans of Hell Or High Water (photo courtesy 21st Amendment Brewery).

     
    Although most of us use “beer” to refer to all suds, three parts of the brewing process actually define what is a beer—illustrated by the lager style of beer—and what is an ale.

    Ales tend to be fruity-estery in aroma and flavor, while lagers are clean-tasting and crisp. These differences are created by:

  • The Yeast. Ales are brewed with top-fermenting yeast strains, which means exactly that: The yeast ferments at the top of the fermentation tank (they typically rise to the top of the tank near the end of fermentation). Ale yeasts tend to produce esters, chemicals that can affect the flavor of the beer. Lagers use bottom-fermenting yeasts, strains which do not typically add much flavor (the flavor comes from the other ingredients, especially hops and malt).
  • The Temperature and Time. Ale yeasts ferment best at warmer temperatures—room temperature up to about 75°F. They ferment faster than lager yeasts. Lagers ferment at colder temperatures, 46°F to 59°F, and typically ferment over longer periods of time. The combination of colder temperatures and bottom-fermenting yeast is responsible for the mild and crisp taste delivered by most lagers.
  • The Ingredients. Ale recipes often contain a higher amount of hops, malt and roasted malts; hence they typically have a more prominent malty taste and bitterness. Styles like India Pale Ale (IPA) are very hoppy. Ales have more room for recipe experimentation than lagers; thus additional ingredients (called adjuncts) can be added during brewing. Examples: fruits (cherry, pumpkin, raspberry, etc.), sugars (honey, maple syrup, molasses) and spices (allspice, coriander, clove, etc.).
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    TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

    Memphis Burger With BBQ & Coleslaw

    Burger With Avocado & Salsa

    Cheeseburger Surprise

    Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

     

    On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
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    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
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    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
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    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

    Comments

    TIP OF THE DAY: The New Jell-O Mold Is A Mason Jar

    Red White & Blue Jell-O

    Red, White & Blue Jell-O Squares

    Top: Red, white and blue Jell-O mold in Mason jars (photo Victoria Belanger | eHow). Bottom: No spoon is needed with these Jell-O fingers. They’re gummy, like Jell-O shots without alcohol. Here’s the recipe from CommunityTable.Parade.com.

     

    Call them Ball Jars, Kerr Jars or Mason Jars, these 19th century inventions enabled the preserving foods for years, while avoiding spoilage and the growth of harmful bacteria.

    The original “canning” took place in hermetically sealed glass jars, invented to carry food for Napoleon’s army. Here’s the history of canning and the jars.

    The invention created an opportunity for civilians, too: to “put up” foods at harvest time to eat during the winter. But then came tin cans, and

    The growth of the artisan foods movement, small producers added charm to their jams and dilly beans by packaging them in Mason jars.

    Today, we’re presenting an idea adapted from Victoria Belanger. You can see step-by-step photos on eHow.com.

    RECIPE: RED, WHITE & BLUE JELL-O FOR MEMORIAL DAY & JULY 4TH

    Ingredients For 6 Servings
     
    For The Red Layer

  • 1 package ((3 ounces) strawberry Jell-O
  • 1 cup of boiling water
  • ½ cup cold water
  • 1 cup chopped strawberries
  •  
    For The White Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1 cup vanilla ice cream, liquefied
  •  
    For The Blue Layer

  • ¼ cup cold water
  • 1 envelope unflavored gelatin powder
  • ½ cup boiling water
  • ½ cup sugar
  • 1½ cups blueberries
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    Plus

  • 6 half pint sized Mason jars
  • Garnish: whipped cream (Reddi-Whip is perfect here)
  •  
    Preparation

    1. MAKE the red layer. Combine the water and the Jell-O in a bowl, stirring to fully dissolve. Add the cold water and the strawberries. Stir and divide the mixture among the Mason jars. We used a wide-mouth funnel (so the strawberries would fit through) to keep the sides of the jars clean for the other colored layers. Victoria used a different technique.

    2. CREATE the “wave” effect by setting the jars at an angle in a muffin tin. First place uncooked rice in the muffin wells to hold the jars at an angle, then refrigerate for 30 to 45 minutes. When the red layer is nearly firm…

    3. MAKE the white layer. In a medium bowl, evenly sprinkle a packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Add the sugar, stirring to dissolve, and then the melted ice cream. Spoon into the jars, taking careful to keep the inside walls clean for the blueberry layer. Refrigerate until firm, 20 to 30 minutes. When firm, you can remove the jars from the tin and keep them upright in the fridge.

    4. MAKE the blue layer. In a medium bowl, evenly sprinkle 1 packet of unflavored gelatin over the cold water. Allow the gelatin to set for 2 minutes, then add the boiling water and stir until the gelatin is completely dissolved. Stir in the sugar, then the blueberries. Do not add to the jars yet, but first refrigerate the blue mixture until it thickens to the consistency of a gel (otherwise, the blueberries will float to the top of the jar).

    5. SPOON the blueberry mixture into the jars and refrigerate until firm. When ready to serve, garnish with whipped cream.
     
    MORE USES FOR MASON JARS.

      

    Comments

    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
  •  
    Plus

  • Long metal skewers
  •  
    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
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    Comments

    TIP OF THE DAY: Make A Flag Cake For Memorial Day

    American Flag Cake

    American Flag Cake Recipe

    Brown Eggs Carton

    Top and center: This American Flag Cake is easy to make (photos courtesy TheKitchyKitchen.com). Bottom: You’ll need nine eggs for the cake (photo courtesy Organic Valley).

     

    We’re very fond of American flag cakes for Memorial Day and Independence Day. Check out these cakes on Pinterest.

    Many of them require the skills of a pastry chef, but you can make a sheet cake that’s easy to ice and decorate, and tastes just as wonderful.

    This recipe was sent to us by Claire Thomas of TheKitchyKitchen.com. An airy sponge cake is topped with cream cheese frosting and fresh fruit.

    The recipe makes one 9” x 13” sheet cake or two 10” round layers.
     
    RECIPE: AMERICAN FLAG SHEET CAKE

    For The Sponge Cake

  • 1-3/4 cups cake flour, sifted then measured
  • 2-1/4 cups sugar
  • 3/4 teaspoon salt
  • 1-1/2 cup eggs whites (about 9 large eggs)
  • 1-1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons grated lemon zest, packed
  • 9 egg yolks
  • 1/3 cup water
  •  
    For The Cream Cheese Frosting

  • 3 cups heavy whipping cream
  • 16 ounces cream cheese, softened to room temperature
  • 1/4 teaspoon kosher salt
  • 3 cups powdered sugar
  • 2 teaspoon vanilla extract
  •  
    For The Decoration

  • 1 pint blueberries
  • 1 half pint raspberries
  • 1 pint strawberries
  • 1 half pint red cherries, red plums or other red fruits
  • Whipped cream cheese frosting (recipe below)
  •  
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    *Most cakes are either butter cakes made with a significant amount of butter (which provides firmness and density, as in devil’s food cake and pound cake) or foam cakes. Foam cakes (this recipe) are made without leavening (baking powder, baking soda). They get their volume and light, fluffy crumb by beating air into egg whites. Foam cakes can contain egg (sponge cake) or butter (génoise, gâteau); but as long as the cake is leavened with air instead of a chemical agent, it is considered a foam cake.

     

    Preparation

    This may look like a lot of steps, but each step is very easy.

    1. PREHEAT the oven to 350F°. Move the rack to the lower third of the oven. Grease or spray a nonstick 9” x 13” pan and line the bottom with parchment. Grease the paper as well.

    2. SIFT the flour, half of the sugar (1 cup plus 2 tablespoons) and salt into a bowl; set aside.

    3. CAREFULLY separate the egg whites from the yolks and whip the whites with the whisk attachment in the bowl of a heavy-duty mixer, just until frothy. Add the cream of tartar and whisk until soft peaks form. Add 3/4 cup sugar in a steady stream, whisking until you have thicker, stiffer, glossy peaks—about 2 to 3 minutes. Whisk in the vanilla, lemon juice and zest. Scoop the mixture into a VERY large bowl and set aside.

    4. WIPE out the bowl you used for the egg whites, and beat the egg yolks with the remaining sugar until thick and pale yellow—about 2-3 minutes. Add the water and beat until thickened, about 4 minutes: the yolks should be very thick and pale. Pour the yolk mixture over the whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times, just until all the ingredients are incorporated.

    5. GENTLY POUR the batter into the pan and level the top with a spatula. Bake for 20 to 25 minutes, or until the top springs back slightly when lightly touched and a toothpick comes out clean. Invert the pan onto a cooling rack and cool for about 45 minutes.

     

    Confectioners Sugar

    While granulated sugar is used to make the cake, powdered sugar is used to make the frosting. The particles are much finer, so it dissolves readily with no graininess (photo Katharine Pollak | THE NIBBLE).

     
    6. REMOVE the cake from the pan and slip a butter knife down one side of the pan and slowly move it around the perimeter to release the cake. When the sides are free, cover the cake with a rack and invert. Remove the cake pan and parchment. Let the cake cool completely. While the cake cools…

    7. MAKE the frosting. Chill a metal or glass bowl in the fridge, then add the cream and whip until stiff peaks form. Be careful not to over-beat the cream or it will curdle (that’s how cream is churned into butter). Set aside.

    8. MIX the cream cheese, salt, sugar and vanilla in a large bowl until very smooth (if you have one, use an electric mixer with a paddle attachment). Fold in the whipped cream, one third at a time. If you aren’t frosting the cake right away, keep the frosting in the fridge and let it warm up on the counter for 20 minutes prior to using.

    9. PLACE the cake on a serving platter. Spread the frosting about 1/2 inch thick with a spatula. Create the “stars” in a square in the top left corner with the blueberries, and place the red fruits in “stripes.”
     
    MORE MEMORIAL DAY RECIPES

    To find appropriate recipes for each holiday, pull down the “Holidays & Occasions” menu at the right of the title of this article.

      

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