Wondering what you should bring to that Fourth of July celebration? We've got you covered.
The stars aligned when our forefathers signed the Declaration of Independence right in the middle of berry season. And while maybe that wasn't part of Thomas Jefferson's agenda, we really ought to take advantage of it.
This Summer Berry Trifle from The Culinary Institute of America is perfect for your Fourth of July barbecue. Showing off the summer's fresh berries, layering strawberries and blueberries (or whatever you like best) with a sweet diplomat cream and tender yellow cake, it's everything you could ever want in a summer dessert.
A trifle is a layered dessert made from cake or ladyfinger cookies, sweet custard, and some whipped cream to lighten things up. Trifles are basically the apple pie of England, where they often include sherry wine, brandy, and jam, and, like many things we love today, they were created as a way to use up leftovers.
Diplomat cream combines two of the best things in the world: pastry cream and freshly whipped cream. Pastry cream is basically just vanilla pudding, so imagine that plus whipped cream. Then imagine that layered with fruit and cake. It's all too exciting!
Because it is part of so many classic recipes, like profiteroles, fruit tarts, and eclairs, pastry cream is one of the fundamentals every CIA baking and pastry student must master before moving on with their studies. Don't let that intimidate you, though, because with some patience and a strong whisking arm, preparing pastry cream is a walk in the park.
The flavors in this trifle are simple and classic, but there are so many opportunities to experiment. You can flavor your pastry cream by steeping ingredients like coffee, cardamom, or cinnamon in the milk mixture. You can add layers of chocolate fudge, dulce de leche, or baked streusel, or brush flavored simple syrup or liqueur onto the cake layers. Take this recipe straight through farm stand season, experimenting with ripe fruits like plums, peaches, and eventually poached apples and pears.
When planning a party, make-ahead items are key, and this dessert is one of them. All of the components for your trifle can be made a few days ahead (the cake can even be prepared weeks before and frozen), and then assembled the night before. It will only get better as the cake soaks in some of the cream and juice of the berries, so you can put it out of your mind until it's time to serve dessert.
We've made the trifles in individual jars for serving, but you can use these ingredients to make one large trifle to serve family-style. Any vessel will work, but a clear glass serving dish will show off the layers, and the vibrant colors of the berries are like a centerpiece all on their own.
SUMMER BERRY TRIFLE
Servings: 12 individual trifles
Start to finish: 2 hours 50 minutes (Inactive: 2 hours)
INGREDIENTS:
Yellow Butter Cake (recipe follows)
Pastry Cream (recipe follows)
1 cup heavy cream
1 quart strawberries, stemmed and diced
2 pints blueberries
DIRECTIONS:
Place the cake, bottom parchment still intact, on a clean work surface. Place a second piece of parchment over the cake. Holding both pieces of parchment taut, carefully flip the cake so that the fresh parchment is now on the bottom. Carefully peel the parchment paper from the cake, then return it to loosely cover the cake.
Use a rolling pin to gently roll the cake into an even layer. Remove the parchment and use a 2 1/2-inch circle cutter (or whichever size best fits your serving vessels) to cut 24 circles from the cake.
Meanwhile, transfer the chilled pastry cream to a clean bowl and gently beat with a rubber spatula until it is smooth. Set aside.
Whip the heavy cream in a chilled bowl until it holds a medium peak when the whisk is turned upright. Working by hand with a spatula, fold the whipped cream into the pastry cream in 2 or 3 additions, folding just until evenly blended.
Place one circle of cake at the bottom of a small jar. Top with about 2 tablespoons strawberries, followed by 2 tablespoons of the pastry cream mixture. Add another cake circle, pressing down lightly to compact the layers, followed by about 1 1/2 tablespoons of blueberries, and another 2 tablespoons of pastry cream mixture. Repeat the steps with the remaining jars, cover with plastic wrap, and refrigerate at least 1 hour before serving.
YELLOW BUTTER CAKE
Makes 12 servings (one 18-by 13-inch cake)
INGREDIENTS:
1 3/4 cups cake flour
1 cup sugar
1 1/2 teaspoons baking powder
1?4 teaspoon salt
1/2 cup (1 stick) unsalted butter, diced, at room temperature
1/2 cup milk (divided use)
2 large eggs
1 large egg white
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 350 F. Coat a rimmed baking sheet (about 18-by-13 inches) with spray oil and line with parchment paper. Set aside.
Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl. Add the butter and 1/4 cup of the milk. Mix on medium speed until smooth, about 3 minutes, scraping down the bowl with a rubber spatula as needed.
Meanwhile, in a separate bowl, blend the eggs, egg white, the remaining 1/4 cup milk, and the vanilla extract. Add to the batter in three additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.
Pour the batter into the baking sheet and spread into an even layer. Bake until the cake is golden brown and springs back when touched lightly in the center, about 24 minutes.
Let cool in the pan for about 5 minutes, then use the parchment paper to carefully lift the cake from the pan and transfer to a cooling rack. Cool completely before using.
PASTRY CREAM
Makes 12 servings (about 2 cups)
INGREDIENTS:
1/4 cup cornstarch
3/4 cup sugar (divided use)
2 cups whole milk (divided use)
4 large egg yolks, lightly beaten
1 pinch salt
2 teaspoons vanilla extract
2 tablespoons unsalted butter
DIRECTIONS:
Combine the cornstarch with cup of the sugar in a mixing bowl, then stir in 1/2 cup of the milk. Blend the yolks into the cornstarch mixture, stirring with a wooden spoon until completely smooth.
Prepare an ice bath. Combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt in a nonreactive saucepan over medium heat and bring to a boil. Remove the pan from the heat.
Temper the egg mixture by gradually adding about one-third of the hot milk mixture, whisking constantly. Add the remaining milk mixture to the eggs. Return the mixture to the saucepan and continue cooking over medium heat, vigorously stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in the pastry cream, 5 to 7 minutes. As soon as the pastry cream reaches this stage, remove the pan from the heat and stir in the vanilla extract and the butter.
Transfer the pan to the ice bath. Stir occasionally until the pastry cream is cool, about 30 minutes.
Transfer the pastry cream to a storage container and place parchment or waxed paper directly on the surface to prevent a skin from forming. Cover the storage container tightly and refrigerate until needed, up to 3 days.
Nutrition information per serving: 419 calories; 190 calories from fat; 21 g fat (12 g saturated; 1 g trans fats); 155 mg cholesterol; 170 mg sodium; 54 g carbohydrate; 3 g fiber; 32 g sugar; 7 g protein.
The crust actually proved the most challenging part of the recipe. The taste of gingersnap cookies was the perfect complement to the other flavors of the tart, but they didn't want to hold together.
Additional butter and sugar didn't help, but an egg proved just the right culinary glue.
The whipped topping was a snap. The goal was something with a bit more body than mere whipped cream, which can be just a bit too ethereal when used as the body of a pie or tart.
The solution was two parts Greek-style yogurt to one part heavy cream. Whipped to stiff peaks, this combination has just the right consistency. Fat-free yogurt worked very well and kept the fat content under control, but other varieties would work, too.
Greek-style yogurt is regular yogurt that has had moisture strained out of it. If you can't find any at the store, make some by lining a colander with several layers of cheese cloth. Add yogurt and set the colander over a bowl. Cover and refrigerate overnight.
By morning, the bowl should contain a puddle liquid (the whey). Discard this and use the thickened yogurt in the colander.
For the fruit, anything fresh goes.
CREAMY FRUIT TART
Start to finish: 30 minutes Servings: 6
10-ounce bag gingersnap cookies (about 30 cookies)
1 large egg white
1 cup fat-free Greek-style yogurt
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1 large banana, cut into thin slices
1 tablespoon lemon juice
1/2 cup fresh raspberries
Preheat oven to 350 F. Place the cookies in a food processor and pulse until they resemble fine crumbs. Add the egg white, then continue pulsing until the mixture resembles wet sand.
Transfer the mixture to a 9-inch round tart pan with a removable bottom. Use your fingers or the bottom of a flat drinking glass to press the crumbs evenly across the bottom of the pan and up the sides.
Bake for 12 minutes. Set aside for 5 minutes to cool, then place in the freezer for 5 minutes to chill.
Meanwhile, in a large bowl combine the yogurt, heavy cream and powdered sugar. Use an electric mixer to whisk until very thick and stiff peaks form, about 3 to 4 minutes. Add the vanilla and whisk to combine.
Remove the tart shell from the freezer and use a silicone spatula to transfer the whipped yogurt into the center. Spread the yogurt evenly. Mound the blueberries in the center of the tart.
In a small bowl, gently toss the banana rounds with the lemon juice. Arrange the bananas in a ring around the blueberries. Then arrange the raspberries in a ring around the bananas.
Chill until served.
Copyright © 2006 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Nothing goes with a summer get-together quite like brownies and dessert bars. Not only are they easy to pack, they can be eaten by hand, with little or no mess. And they can be made in a relatively short time.
To make your summer food prep a little easier, the newsroom held a brownie and dessert bar bake-off Monday. Eight of our finest bakers created their favorite brownies or bars to be judged by their peers. The offerings included Carrot Cake Bars, Zucchini Brownies, Lime Brownies, Great Balls of Fire, Gooey Butter Bars, Chocolate Shortbread Caramel Bars, Marshmallow Krispie Bars and super-rich basic brownies. In the end, hungry newsroom staff voted for Managing Editor of Content Engagement Lindsey Hollenbaugh's Gooey Butter Bars, which were indeed gooey, but oh so good, with a rich, soft layer under an appealing marbled chocolate crusty top. Retired Associate Features Editor Margaret Button came in a close second, with her refreshing Lime Brownies that served as an excellent palate-cleanser for all the chocolate we were consuming. And then, for fun, we've included the most surprising entry — a chocolate brownie with a kick, a Habanero pepper kick. Spicy-food lovers will want to include this one in your upcoming Fourth of July picnic for some real dessert fireworks.
GOOEY BUTTER BARS
These gooey bars are, in fact, quite gooey, but so rich and delicious. The butter in this super-easy recipe gives the bars an almost toffee or caramel flavor without the hassle. Because they are so rich, cut them into small squares and be prepared to feed a crowd. This is a perfect potluck dessert.
— Lindsey Hollenbaugh, managing editor of content engagement
INGREDIENTS:
1 box of yellow cake mix
1/2 cup (1 stick) butter, melted
1 egg
FOR FILLING:
8 ounces cream cheese, softened
2 eggs
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla
3 3/4 cups powdered sugar
1 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 F. Grease a 9-by-13-inch baking dish.
In a mixing bowl, mix together cake mix, egg and melted butter. Beat until well combined. The batter will be thick. Spread batter evenly on the bottom of a well-greased baking dish. Set aside while you make the filling.
For the filling, beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.
Remove 1 cup of cream cheese mixture. Set aside. Spread remainder of cream cheese mixture over cake batter base.
In the microwave, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.
Spoon dollops of chocolate cream mixture on top of plain cream cheese batter. Swirl carefully with a butter knife, creating a marble effect.
Bake for 45 minutes. Don't over bake this — it should be soft! Let the bars cool completely before cutting.
LIME BROWNIES
I watched Paula Deen make these one day on The Food Network and knew I had to try them. Her original recipe calls for orange, not lime. I've made them countless times, and I've swapped out the orange extract, zest and juice for lemon, or lime, or my son's favorite, lemon-lime (using half lemon, half lime extract, juice and zest). Easy to make and transport to whatever gathering you're heading to!
— Margaret Button
Yield: 24 squares
INGREDIENTS:
1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure lime extract
1 teaspoon grated lime zest
Glaze:
1 cup confectioners' sugar
2 tablespoons lime juice
1 teaspoon grated lime zest
DIRECTIONS:
Preheat oven to 350 degrees F.
Grease a 13-by-9-by-2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, lime extract, and lime zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.
Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.
GREAT BALLS OF FIRE HABANERO BROWNIES
Although they weren't among our top contenders, these brownies, made by Joe Wotkowicz, mail room night shift supervisor, and his wife, Sherrie, are definitely worth trying! Rich, moist brownies — with a slightly delayed kick. People who tried them were saying, "Wait, wait ... here comes the kick!"
INGREDIENTS:
1 1/4 cups flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon ground cinnamon
9 ounces semi-sweet chocolate chips
1 1/2 sticks butter, cut into 1-inch chunks
1 1/2 cups sugar
1 Habanero pepper, seeds and ribs removed, minced
1 teaspoon vanilla extract
4 large eggs
DIRECTIONS:
Preheat the oven to 350 F. Butter a 13-by-9-inch baking pan and line the pan with parchment paper.
In a small bowl, add the flour, salt, baking powder and cinnamon. Whisk to combine the ingredients and set aside
Place the chocolate chips and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30-second increments (stirring between) until all the chocolate is melted. Stir the sugar, Habanero pepper and vanilla into the chocolate mixture. Add the eggs, two at a time and stir until combined. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.
Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 25 to 30 minutes). Cool in the pan to room temperature. Spread a ganache or glaze evenly over the brownies, if desired. Refrigerate until the glaze is set and the brownies are firm.
Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut into 32 or 24 squares.
Hand pies with apple filling provide the all-American comfort of apple pie, minus the need for fork and plate.
While not a new concept, hand pies turn apple pie into a convenient, easy and mess-free treat for Fourth of July celebrations.
The term hand pie has been around for a long time; farming cultures used to make them for workers to eat in the field. And they're different from tarts, which lack top crusts and are cooked in a shallow pan.
If apple pie isn't your favorite, you can make a filling from fresh berries instead. You will need to increase the amount of cornstarch, depending on how juicy your berries are. You want the filling to be thick so it doesn't ooze out.
To add visual appeal, small cookie cutters can be used to create the steam vents in the top rounds of dough. Be sure to do so before placing the dough over the filling.
APPLE HAND PIES
Start to finish: 1 hour
Makes 18 hand pies
2/3 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
3 small baking apples, such as Granny Smith, peeled, cored and diced (about 2 cups)
2 teaspoons cornstarch
1 teaspoon lemon juice
1 tablespoon water
Two 14.1-ounce packages refrigerated pie dough (each package contains 2 rounds of dough)
1 egg
1 tablespoon milk
In a small bowl, combine the sugar, cinnamon and nutmeg. Set aside.
In a deep skillet over medium-high heat, melt the butter. Add the apples and 1/3 cup of the sugar mixture. Saute for 3 to 4 minutes, or until just tender.
In a small bowl, stir together the cornstarch, lemon juice and water, then add to the apples and stir. Cook until the juices thicken and bubble, about 1 minute. Set the filling aside to cool.
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
One at a time, on a lightly floured surface unroll each of the 4 rounds of pie dough. Using a 3-inch circular cookie cutter, cut out 9 rounds from each piece of dough for a total of 36 rounds.
In a small bowl, beat together the egg and the milk.
To assemble the hand pies, place 1 dough round in front of you. Lightly brush around the edges of the round with the egg mixture. Place 2 teaspoons of apple filling in the center of the dough. Top with a second round of dough. Gently press down so that the filling is enclosed and the edges of the top round meet the edges of the bottom round. Use a fork to crimp and seal all around the edges. Brush the top with more of the egg mixture and sprinkle with the reserved cinnamon sugar. Use a paring knife to poke a hole in the top to vent steam. Repeat with the remaining dough rounds and filling.
Place the hand pies on the baking sheets, leaving 1 inch between them. Bake for 18 to 20 minutes, or until the crust is golden brown. Let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Nutrition information per pie (values are rounded to the nearest whole number): 241 calories; 111 calories from fat (45 percent of total calories); 12 g fat (5 g saturated; 0 g trans fats); 16 mg cholesterol; 32 g carbohydrate; 2 g protein; 1 g fiber; 167 mg sodium.
I like to chill in the shade of a big old leafy tree, with a picnic basket of great food and drink to carry me through a long afternoon of chillin'.
When I'm chillin', I'm often reminiscing. On a beautiful summer day, I think back to summers when I was a kid. I remember swimming at Anthony's Pond and Horn's Beach, hiking Mount Greylock, the ice cream man and orange Popsicles with two sticks that you could break in half and share with a friend or going to the soda fountain at the drugstore to get a vanilla coke or a chocolate cream soda. I remember loving Kool-Aid and sending away for the official Kool-Aid pitcher.
I remember catching fireflies and playing flashlight tag at night with a bunch of kids from the neighborhood, backyard sleepovers, trips to Mount Tom amusement park or long drives to Lake George and Story Town, drive-in movies, arts and crafts at the playgrounds and collecting bottles to return for nickels and dimes to spend at the Adams News to buy candy and comic books.
I remember fireworks on the Fourth of July and family picnics, the Weber kettle on the porch and the window boxes my mother planted with red geraniums and vines to decorate our big porch.
I remember heading out in the morning on my bike to meet up with friends and staying out all day playing, only coming home in time for dinner with the occasional check-in at home for a snack.
I mostly remember that summertime growing up was something to be remembered!
Oh, I almost forgot, I also remember the milk man delivering orangeade in glass bottles in the summer. Orangeade was my summertime drink.
Orangeade is an old-fashioned drink made with oranges, much like lemonade and lemons, but without the pucker. It's the perfect icy-cold beverage to sip on when chillin' this summer.
The sugar in this orangeade recipe might sound excessive, but it's what makes it orangeade and not just a glass of orange juice. Use fresh-squeezed orange juice and lemon juice. The flavor will not be the same with bottled juices.
OLD-FASHIONED ORANGEADE
INGREDIENTS:
2 cups sugar
2 cups fresh orange juice
1 quart water, divided
1/2 cup fresh lemon juice
DIRECTIONS:
Boil sugar, 2 cups of water, plus the orange peels left from squeezing the orange juice for 5 minutes. Strain, add orange
juice, lemon juice and remaining 2 cups of water. Chill and serve over ice.
***
This recipe for an orangeade milk shake is reason enough to make an extra batch of orangeade.
ORANGEADE MILK SHAKE
INGREDIENTS:
3/4 cup orangeade
2 scoops vanilla ice cream
2 scoops orange sherbet
Optional garnish: whipped cream and orange slices
DIRECTIONS:
Combine orangeade, ice cream and sherbet in a blender and blend until smooth. Add extra orangeade if too thick. Serve in chilled tall glass and garnish with whipped cream and orange slices.
Am I the only one who sees July 4 as the mid-point of summer? I figure that summer begins with Memorial Day and ends on Labor Day, thus the holiday in the middle, Independence Day, means summer is half over.
I was on vacation last week, which should have been obvious to everyone, since it was cloudy and rainy all week. I managed to read three books, watch a lot of truly trashy TV (Jerry Springer, anyone?) and did absolutely no housework other than vacuuming and one load of laundry, which I tried to dry on my new clothesline in between rains storms. I took the time to browse the local Dollar Store for clothespins — and ended up with 20 other "can't-live-without-it" items, including red mason jars, decorative pebbles and tea lights to make cheap candles for my deck table.
I attended two Fourth of July get-togethers. One, hosted by my friend Nancy's daughter at her home in Pownal, Vt., and another at a co-worker's home in Lee. And, just as the destinations were polar opposites, so were the dishes I was asked to bring — an appetizer for Lee and a dessert for Pownal. I went searching through my new — and newly reorganized — recipe box and discovered many possibilities for each party. My criteria for narrowing down my choices were: I wanted dishes that were simple to make, they had to be easy to transport, large enough for a crowd and something I had had success with before. It was even better if I had many of the ingredients on hand.
Both of the recipes came from the days of tailgating when our son played college football. The appetizer I chose was Wisconsin Beer Dip, which I may have printed before — it is that good! I used Guinness beer because it was in the refrigerator; a side bonus was the recipe only uses 1/3 cup of it and I got to drink the rest!
WISCONSIN BEER DIP
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
1/3 cup beer
DIRECTIONS:
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible. Serve with pretzels.
The winning dessert recipe, Death by Chocolate, came from the girlfriend of a former sports editor at the North Adams Transcript many years ago. In the ensuing years, I've made it many times; using the same technique, but a different flavor cake and pudding and other candy bars or bits. It looks great in a trifle bowl, but for easier transport, I use a 9x13-inch disposable lasagna pan. Heath also now makes toffee bits already crushed, which are next to the chocolate chips in the baking aisle.
DEATH BY CHOCOLATE
Courtesy of Kathleen Houlihan
INGREDIENTS:
1 package chocolate cake mix
2 packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee (Heath bars)
DIRECTIONS:
Prepare cake mix according to package directions. Let cool.
Mix pudding according to package directions.
Layer in the following order: 1/2 of the cake crumbled; 1/2 of the pudding; 2 toffee bars, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last two toffee bar to crumble and sprinkle on top before serving.
Refrigerate. Best if made the day before you serve it.
Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about summer. You boil it up, spread on a little butter, dig in and thank your lucky stars. But even perfection gets boring after a while. This cold refreshing soup is a way to have your corn and spoon it, too.
I was inspired by the classic Spanish gazpacho, but swapped out the tomato broth for corn liquid. Of course, any pureed vegetable will thicken a soup, but corn contains starch, which adds a seductive creaminess. (It's cornstarch in a box that's used to thicken Chinese dishes.)
The supporting ingredients are the usual gazpacho players — tomatoes, cucumbers, peppers and garlic — supplemented by a lineup of some Mexican cousins: chile, lime juice and garlic croutons flavored with chile powder. You can deepen the recipe's Mexican connection by topping it off with diced avocado and chopped cilantro. (I used basil instead of cilantro because I can't resist the combo of basil and corn.)
A bowl of this cold corn soup is the perfect starter for a Fourth of July party, but simply adding some protein — boiled shrimp, say, or shredded rotisserie chicken — will turn it into the persuasive main course of any summer meal.
This dish is pretty quick to make, but you can make it even more quickly by losing the garlic croutons in favor of some crushed tortilla chips. And, happily, it improves in flavor if you prepare it a few hours — or a few days — ahead of time. Doing so in anticipation of the Fourth would allow you to check it off your list well before the fireworks begin.
CORN GAZPACHO WITH
GARLIC CROUTONS
Start to finish: 2 hours 55 minutes (55 active)
Servings: 4
INGREDIENTS:
For the soup:
4 cups fresh corn kernels
1 1/2 cups coarsely chopped peeled English cucumber plus 1 cup diced peeled English cucumber
1 garlic clove, smashed and peeled
1/4 cup lime juice
2 tablespoons vegetable oil, preferably grapeseed
1/2 teaspoon kosher salt
1 cup halved or quartered cherry tomatoes
1 cup diced red bell pepper
1 tablespoon minced serrano chile with the seeds
Shredded fresh basil for garnish
For the croutons:
2 tablespoons vegetable oil, preferably grapeseed
1 teaspoon minced garlic
1/2 teaspoon chile powder
1/8 teaspoon kosher salt
3 ounces (about 3 slices) firm white bread, crusts removed and cut into 1/2-inch dice (you should have about 2 cups)
DIRECTIONS:
Make the soup:
Bring a medium saucepan of water to a boil, add the corn and boil for 1 minute. Drain the corn into a colander and run cold water over it to cool it down. Set aside 1 cup of the kernels and in a blender combine the remaining corn kernels, the coarsely chopped cucumber, garlic, lime juice, oil and salt and puree until very smooth.
Transfer the puree to a bowl and stir in the remaining corn kernels, diced cucumber, tomatoes, red bell pepper and chile. Taste and adjust seasoning and chill for at least 2 hours and up to two days ahead before serving.
Make the croutons:
Preheat the oven to 300 F. In a bowl combine the oil, garlic, chile powder and salt, add the bread cubes and toss well. Spread the croutons out on a parchment-lined rimmed sheet pan and bake them on the middle shelf of the oven for 15 to 20 minutes, or until the bread squares are crisp and beginning to brown. Let cool.
To serve: Divide the soup among 4 bowls and top each portion with the croutons and some shredded basil.
Nutrition information per serving: 359 calories; 139 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 409 mg sodium; 55 g carbohydrate; 7 g fiber; 11 g sugar; 8 g protein.
___
EDITOR'S NOTE: Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including "Cooking Live." Her latest cookbook is "HomeCooking 101."
Nobody is going to bother baking potatoes for Fourth of July celebrations.
Which is too bad, because a baked potato topped with a plethora of barbecue-friendly toppings — think grated cheeses, chili, barbecue pulled chicken or pork, maybe some avocado and crumbled tortillas — is perfect for outdoor eating. Especially since most of those items can be prepped well in advance.
Which got me thinking... While you might not crank up the oven to bake potatoes, chances are you’ll have the grill going. Why not do grilled baked potatoes?
It ended up being a delicious approach to this have-it-your-way meal. The following recipe will walk your through the grilling process (it’s pretty effortless).
As for assembling your toppings, there are many ways to go. You could select a theme (say, Mexican) or go crazy and just offer tons of options.
Either way, your work serves two purposes. Many of the toppings you set out for the potatoes can do double duty on hot dogs and burgers. Let people choose their base (burger, dog or potato), then build up from there. It’s also a great way to include a vegetarian option without resorting to veggie burgers.
GRILLED BAKED
POTATOES
Start to finish:
50 minutes (10 minutes active)
Servings: 6
6 large russet potatoes
Olive oil
Kosher salt
Ground black pepper
Heat a grill to high.
Wash and pat dry each potato. Use a fork to gently pierce each potato several times. Tear 6 large sheets of foil, then use the fork to pierce each one several times. Place a potato on each piece of foil, then drizzle each with olive oil and sprinkle with salt and pepper. Roll the potatoes a bit to coat, then wrap in the foil.
Reduce one side of the grill to medium. If you are using a charcoal grill, bank most of the coals to one side. Arrange the potatoes on the cooler side. Cook for 40 minutes, or until tender and cooked through.
We reached all the way back to the "Mad Men" era for inspiration as we crafted this classic July Fourth side dish. It's macaroni salad in all its tangy, comfortingly mayonnaise-rich, decades-ago glory. This is pasta salad as your parents — or more likely your grandparents — remember it. You won't be able to stop shoveling it onto your plate.
Want to make it more substantial? Shredded cooked chicken would be a fine addition, as would cooked and crumbled bacon. Or go for broke and add both. But whatever you do, don't skimp on the mayo, and don't even think about use light, fat-free or tofu mayo.
MID-CENTURY MACARONI SALAD
Start to finish: 30 minutes, plus chilling
Servings: 8
Ingredients:
12 ounces elbow pasta
1 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon brown mustard
2 teaspoons sugar
1/4 teaspoon celery seed
1/4 cup grated red onion
1/4 cup chopped sweet pickle
Kosher salt and ground black pepper
3 stalks celery, chopped
1 green bell pepper, cored and chopped
1 cup (6 ounces) cubed ham
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
Directions;
Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and set aside.
Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, celery seed, grated onion and chopped sweet pickle. Season with salt and pepper. Stir in the celery, bell pepper, ham, cheddar and carrot. Stir in the drained pasta, then cover and refrigerate for at least 1 hour.
Nutrition information per serving: 420 calories; 220 calories from fat (52 percent of total calories); 24 g fat (4.5 g saturated; 0 g trans fats); 30 mg cholesterol; 420 mg sodium; 37 g carbohydrate; 2 g fiber; 5 g sugar; 12 g protein.
When in doubt, add whole grains. Or even better, start with them.
When you're assembling your salads for this year's July Fourth celebration, consider this trio of naturally healthy tabboulehs. Tabbouleh is a Middle Eastern salad of bulgur wheat, parsley and tomatoes flavored with mint, scallions, lemon juice and olive oil.
Composed primarily of whole grains and vegetables, this dish is low in calories and high in fiber and protein.
Using different combinations of whole grains, herbs and vegetables, you also can create similarly nutritious and delicious tabbouleh-like salads.
Being a cold salad, with no mayonnaise, this dish is perfect for a barbecue or picnic.
Consider serving them in lettuce cups, with pita chips to scoop with or spooned into a pita pocket.
You also could make it a meal by incorporating some diced or shredded chicken breast and serving it over a bed of greens.
TROPICAL TABBOULEH
Start to finish: 15 minutes
Servings: 4
2 cups cooked and cooled pearl barley
1 cup firmly packed chopped fresh cilantro
1/2 cup chopped fresh mint
3 scallions, sliced
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 cup diced mango
1/4 teaspoon allspice
Salt and ground black pepper, to taste
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 70 calories from fat (33 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 10 mg sodium.
MEDITERRANEAN TABBOULEH
Start to finish: 15 minutes
Servings: 4
2 cups cooked and cooled farro
1 cup chopped fresh basil
1/2 cup chopped fresh mint
1/4 cup finely chopped red onion
3 tablespoons balsamic vinegar
2 tablespoons chopped oil-packed sundried tomato
1 tablespoon oil from sundried tomatoes
2 tablespoons chopped Kalamata olives
1 yellow bell pepper, cored and diced
1/4 cup crumbled feta cheese
Salt and ground black pepper, to taste
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 40 calories from fat (18 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 35 g carbohydrate; 9 g protein; 6 g fiber; 210 mg sodium.
CALIFORNIA TABBOULEH
Start to finish: 15 minutes
Servings: 4
1 Granny Smith apple, diced
3 tablespoons cider vinegar
2 cups cooked and cooled brown rice
1 small fennel bulb, cubed
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1/4 cup chopped fresh chives
2 tablespoons honey
1 tablespoon olive oil
1/4 cup crumbled blue cheese
1/4 cup toasted sliced almonds
Salt and ground black pepper, to taste
In a medium bowl, toss the apple with the vinegar. Add the remaining ingredients, then toss well. Season with salt and black pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (30 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 45 g carbohydrate; 7 g protein; 6 g fiber; 160 mg sodium.
When we were tossing around ideas for the food page prior to July 4, a big cookout and family gathering holiday, our thoughts turned to burgers, hot dogs and cookout side dishes. Done, done, done to death ...But what could we do different? Then Eagle Calendar Editor Meggie Baker came up with doing retro dishes — and nothing is more retro than ... jello.
Meggie combed the internet and came up with several possibilities and narrowed it down to four: A jello poke cake was delegated to Jennifer Huberdeau, Eagle interim managing editor; a cherry Coca-Cola jello mold to Maggy Button, Eagle associate features editor; strawberry pretzel salad for Lindsey Hollenbaugh, feature editor; and rainbow jello cake (aka The Crown Jewel), that was to be reigned over by Meggie, herself.
The day of the staff sampling arrived and one thing became evident — people either love or hate jello. Some staff members flatly refused to taste anything that had jello connected to it. Oddly enough, the Cherry Coca-Cola jello mold got top raves.
Below are the recipes and the "chefs" comments on their jello experiences:
This cake was everything I wanted it to be! This great cake, also known as a stained-glass window cake, was very easy to make, if a little bit time intensive. The jello flavors are pretty interchangeable, so I had some fun and went with red and blue for a super festive look. The cake is light and sweet — a nice cool treat on a (not-too) warm afternoon. (Get it too warm and the cake will melt!)
The cake itself held form really well, but the slices tended to crumple into a pile of jello when removed from the pan. Three boxes of jello did seem a bit much — perhaps making it with two boxes instead would leave a little more room for the Cool Whip-gelatin to hold together. And lining the pan with parchment paper would make it easier to remove, eliminating the jello-crushing struggle of trying to get another bite of that graham cracker crust. — Meggie Baker
RAINBOW JELLO CAKE (aka The Crown Jewel)
INGREDIENTS:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cups granulated sugar
1/4 cup melted butter
Filling:
1 1/2 cups whipping cream
1 cup pineapple juice
1/4 cup cold water
1/2 teaspoon vanilla extract
1 tablespoon gelatin (1 packet knox)
3-4 cups cubed jello
DIRECTIONS:
To prepare crust, mix graham cracker crumbs, sugar and melted butter in a medium sized bowl. Press into greased springform pan. Bake in a 350F preheated oven for 10-13 minutes. Set aside to cool completely.
To prepare jello, mix contents of jello boxes with one cup of boiling water. Stir to dissolve the jello, and then pour into a container to solidify. Repeat with required colors and flavors. Placing the jello in the fridge will speed the solidifying process up. Once solid, cut jello into small cubes.
In a small bowl, sprinkle the gelatin over top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling in the microwave or on the stovetop. Stir until gelatin is completely dissolved and remove from heat.
Add in the cold water, stir and allow mixture to cool to room temperature.
Whip cream and vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Slowly add in cooled pineapple mixture, and whisk until completely combined.
Remove bowl from stand mixer. Place jello cubes into the mixture, but try not to stir it as it will cause the jello to break up. Swirl the bowl until the jello and filling mix together. Pour filling into prepared crust. Place pan into the fridge for the cake to solidify completely- between 6-8 hours or overnight.
Note: The cake is best served and consumed within 2 to 3 days.
This cake is so easy to make, that the most difficult part was finding the vanilla Kraft Cool Whip frosting the recipe called for — turns out it was discontinued. But thanks to the internet, I was able to find the recipe, which Kraft put online for disheartened fans of the product. After making this delicious and light "alternative" to buttercream frosting, I can see why there was such an outcry when it was discontinued.
On the day of the office tasting, I was a little disappointed with the results. Despite many compliments about how good the cake was and how it would be their first choice to bring to a picnic, it didn't hold up in the jello department. The jello element isn't front and center, as it is with some of the others. If you're looking to bring a delectable, light cake with the taste reminiscent of strawberry cheesecake, this is the one for you. If you're looking for a treat where jello takes center stage, leave this recipe in the box for another day. — Jennifer Huberdeau
RETRO STRAWBERRY JELLO POKE CAKE
INGREDIENTS:
1 box of white cake mix or your favorite homemade white cake recipe's ingredients
2 3-ounce boxes of strawberry jello
2 1/2 cups of water, divided
1 tub of Vanilla Kraft Cool Whip Frosting*
DIRECTIONS:
Make the cake mix as directed in a 13x9 pan Let the cake cool for an hour. Using a wooden spoon, poke holes, a half-inch apart, in the cake.
jello directions: After the cake has cooled, boil 2 cups of water. Stir in the 2 boxes of jello, until the jello is dissolved. Add 1/2 cup of cold water and stir. Pour the jello over the cooled cake.
Chill at least three hours in the refrigerator. (We recommend overnight.) When chilled, frost with vanilla Kraft Cool Whip Frosting.
*Vanilla Kraft Cool Whip Frosting
INGREDIENTS:
1 8-ounce container Cool Whip, thawed (sugar-free is recommended)
1 3.5 ounce package instant vanilla or French vanilla pudding mix
1 cup of milk
1/4 cup powdered sugar
DIRECTIONS:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth, about 2 minutes. Fold in Cool Whip. Spread on cake.
The hardest part of this recipe was finding the mold itself. Everyone I asked said they didn't own one, "My mom had one (or two or three)." Yeah, my mom had a set, too, but that was then and this is now. Thank goodness, the MAC Thrift Shop in North Adams had a Tupperware jello mold, and it was half-price!
Warning: If you make this, when you add the Coca-Cola to the jello and boiling water mixture, it resembles Mt. Kilauea and the resulting mixture looks disgusting. As the jello thickens in the refrigerator, and you stir it, it becomes a lot clearer. I added the other ingredients after I stirred the mixture and it looked like a red Slush Puppy.
I had nightmares the night before our photo shoot about the jello not coming out of the mold. Fortunately, it came out in one piece with a satisfying "thwunk." — Margaret Button
CHERRY COCA- COLA JELLO MOLD
INGREDIENTS
2 3-ounce boxes cherry-flavored jello, not sugar-free
1 cup boiling water
10 ounces Coca-Cola
1 can red tart pitted cherries in water 14.5 to 16 ounces
1 can crushed pineapple 8 ounces
1 cup chopped pecans raw or lightly toasted
DIRECTIONS:
Place the powdered jello in a large bowl. Pour the boiling water over it and stir until dissolved. Stir in the Coca-Cola. Refrigerate mixture until partially firm, about 30 minutes. Note: Check and stir every 3 to 5 minutes. You want it a thickened, but not set.
Place the cherries and juice in a food processor fitted with a knife blade or in a blender. Pulse or blend a few times to lightly chop the cherries.
Once the jello mixture has thickened, stir in the chopped cherries and its juice, pineapple and its juice, and pecans. Pour into a jello/gelatin mold. Refrigerate until set or overnight. Remove salad from the mold by inverting onto a serving platter. Serve cold.
I have to be honest about something: I'm not really a big fan of jello. Lucky for me, (in my humble opinion) I didn't grow up in a family that brought jiggling jello molds to picnics. No mystery jello for me! Which is why this dessert is perfect for any of my family gatherings. As far as jello goes, this one is pretty classic, straight forward and delicious. If you're a fan of the salty-sweet craze, this is the jello dish for you. The sweetness of the strawberries and the cheesecake-like filling pair perfectly with the salty pretzel crust. This was also extremely easy to make, it just required a few steps and some waiting. But if you have to make a dessert for a hot day, this sweet-salty treat can be made the night before with little oven time. — Lindsey Hollenbaugh
STRAWBERRY PRETZEL SALAD
INGREDIENTS:
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin (we recommend sugar free)
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping and pretzels, optionalfor topping
DIRECTIONS:
In a bowl, combine the crushed pretzels, butter and sugar. Press into an ungreased 13x9-inch baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm (overnight works best). Cut into squares; serve with whipped topping if desired.
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With the Fourth of July holiday weekend ahead of us, there will be plenty of cookouts and gatherings, so I’ve pulled together a few favorites to offer some ideas for sides to serve up alongside whatever you're throwing on the grill.