Celebrate July 4th in Style
A little history and some great recipes…
Independence Day of the United States, also referred to as the Fourth of July in the U.S., is a federal holiday. This day of celebration commemorates the adoption of the Declaration of Independence on July 4, 1776, by the Continental Congress declaring the thirteen American colonies regarded themselves as a new nation, the United States of America…and, no longer part of the British Empire. Independence Day is commonly associated with fireworks, parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, family reunions, and political speeches and ceremonies, in addition to various other public and private events celebrating the history, government, and traditions of the United States. Here’s to celebrating the 4th with good cheer, and good food!
Strawberry-Pink Grapefruit Rose Sangria
1 grapefruit, halved
1 cup halved ripe strawberries
1 lime, thinly sliced
1 small orange, halved and thinly sliced
1 bottle rose wine, chilled
1 cup pink grapefruit juice
1 cup chilled pink grapefruit vodka
1/2 cup simple syrup, more if desired
Place the grapefruit cut-side down and thinly slice. While holding the slices together, turn and cut them in half. Combine the grapefruit, strawberries, lime and orange in a pitcher. Then add the rose, grapefruit juice, vodka and simple syrup. Cover and refrigerate for at least 1 hour and up to 8 hours. Serve in goblets over ice.
Grilled Pork Tenderloin With Corn on the Cob
For the pork and corn:
Kosher salt and freshly ground pepper
1 teaspoon packed light brown sugar
1-teaspoon ground cumin
1 teaspoon mustard powder
1/2-teaspoon onion powder
1/2-teaspoon garlic powder
2 teaspoons extra-virgin olive oil, plus more for brushing
2 small pork tenderloins (about 1 1/2 pounds total)
4 ears corn, husked
For the sauce:
3/4-cup apple cider vinegar
3 tablespoons packed light brown sugar
2 tablespoons ketchup
1/2-teaspoon red pepper flakes
Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.
Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves; remove from the heat.
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.
Meanwhile, brush the corn with olive oil; grill, turning, until marked, about 5 minutes. Slice the pork and drizzle with the sauce. Serve with the corn.
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1-cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1-teaspoon kosher salt
1-teaspoon baking soda
For the icing
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries
Heat the oven to 350 degrees F.
Butter and flour an 18” by 13” by 1 ½” sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
Serve this cake right in the pan or if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.*
*Recipe & Photo reprinted from: www.foodnetwork.com