It’s Fourth of July weekend, the official kick-off of summer! We’re thrilled that Mother Nature is going to gift us perfect weather, and we’re ready to take advantage of that to celebrate the stars and stripes with friends. We’re planning time on the water, alfresco dining, and watching fireworks!
The goal is to spend time enjoying the outdoors first – in our case we’re going to while away the afternoon playing on Lake Erie (the Food52 Inflatable Double Pool Ring would be a great addition to the day). Do what makes you feel like you are embracing the moment – whether you are hopping on bikes (envision The Sound of Music), or grabbing a book and throwing a blanket on the lawn…just get outdoors!
We are cooking up a festive, summertime meal to enjoy after our day of fun in the sun. Choosing a simple, yet simply delicious meal (some of the dishes can be prepared ahead of time) – allows us to enjoy a leisurely meal before dusk, and the main event of the fireworks. Happy 4th of July!
Menu
Sweet & Spicy BBQ Chicken Sandwich with Pickles
Ingredients
- pickles
- 1 Kirby or 1/2 English hothouse cucumber, sliced into 1/4 inch-thick half-moons
- 1/2 cup unseasoned rice vinegar
- 2 tbsp granulated sugar
- 3-4 chiles serranos, thinly sliced
- 1 tbsp toasted white sesame seeds
BBQ Chicken & Sandwich Assembly
- 1/2 cup piloncillo or dark brown sugar
- 1/2 cup unseasoned rice vinegar
- 1/3 cup sambal oelek
- 1/4 cup fish sauce
- 1/4 cup Sriracha
- 4 garlic cloves, finely grated
- 3 tbsp white miso
- 1 tbsp finely grated ginger
- 4 boneless skinless chicken thighs (we're using chicken breasts)
- 4 seasame seed buns, toasted
- 2 scallions, thinly sliced
- 1 cup cilantro leaves and tender stems
Instructions
- In a small bowl, toss the cucumber with a pinch of salt; let sit 5 minutes and squeeze to expel excess water. In another small bowl, whisk vinegar, sugar, 2 teaspoons kosher salt, and 4 tablespoons water. Add cucumber and serranos to brine and let sit at least 10 minutes and up to 1 hour to pickle. Once brined and ready to serve, add the sesame seeds and mix well.
- Prepare grill for medium-high heat. In a large saucepan, whisk together piloncillo, vinegar, sambal, fish sauce, Sriracha, garlic, miso, and ginger. Add chicken and toss to coat. Transfer chicken to a plate and let sit until ready to grill. It’s OK to leave it out at room temperature for up to 30 minutes. If you need longer, cover with plastic and chill for up to 8 hours.
- Transfer saucepan with marinade to the stove and bring to a boil; reduce heat, and simmer until reduced by half (about 1 cup), 7 to 10 minutes.
- Grill chicken, turning and basting often with reduced marinade, until cooked through, 8 to 10 minutes. Toast buns on both sides.
- Place one chicken thigh on bottom side of bun. Top with pickles, sliced scallion, and cilantro. Top with remaining bun and serve.
Confetti Corn
Ingredients
- 2 tbsp good olive oil
- 1/2 cup chopped red onion
- 1 small orange bell pepper, 1/2-inch diced
- 2 tbsp unsalted butter
- Kernels cut from 5 ears yellow or white corn (4 cups)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp julienned fresh basil, minced fresh chives, or minced fresh parsley
Instructions
- Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Orzo, Lemon, and Feta Salad
Ingredients
- 12 oz orzo (we use Delallo – it's GF)
- 1 pint cherry tomatoes, halved
- 2 scallions white and green parts, thinly sliced
- juice of 2 fresh lemons
- 6 oz crumbled feta, or to taste
Instructions
- Cook the orzo per package instructions, let cool. Meanwhile, slice the tomatoes and scallions. Juice the lemons. Set aside.
- When the orzo is at room temperature, add the lemon juice, tomatoes, scallions, and feta.
- Season to taste with salt and freshly ground pepper. Serve chilled or at room temperature.
Flag Cake
Ingredients
- 18 tbsp (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 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tsp kosher salt
- 1 tsp baking soda
For the Icing
- 1 lb (4 sticks) unsalted butter, at room temperature
- 1-1/2 lbs cream cheese, at room temperature
- 1 lb confectioners’ sugar, sifted
- 1-1/2 tsp pure vanilla extract
To Assemble
- 2 half-pints blueberries
- 3 half-pints raspberries
Instructions
- Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1-1/2-inch sheet pan (see note).
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 3 minutes on medium speed, until light and fluffy. (If the butter is too cool to be light and fluffy, add a teaspoon or two of warm water,) On medium-low 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, add the flour mixture and mix until just combined. Stir the batter with a rubber spatula and pour into the prepared pan. Smooth the top and 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, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until very smooth. Add the confectioners’ sugar and mix on low speed. Stir with a rubber spatula to be sure the icing is well mixed.
- Spread three quarters of the icing on the cake. Using a toothpick, outline a flag on the cake. Fill in the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like the red stripes. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternately add 2 rows of raspberries and 2 rows of icing until the flag is completed. Pipe stars on top of the blueberries.
Notes
Note: If you don’t want to serve your cake from the pan, line the pan with parchment paper and turn it out into a board before you ice and decorate it.
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