Fourth of July is here and that means all things SUMMER! We thought it would be fun to compile a few fun summer recipes and share them with you to possibly help inspire you to make something for that BBQ or Picnic you’re sure to hit this Fourth of July weekend. Rather than grabbing something at the grocery store, think about making one (or more) of these super simple recipes. It’s always so much more special when it’s made with love by human hands with real ingredients you can pronounce.
Happy Fourth of July from us… Cheers to AMERICA, may we be great again someday soon.
Raspberry and Lemon Rosé Sparkler
YIELDS:6 servings total I TIME:0 hours 5 mins
1 1/2 pt. fresh raspberries
2 tbsp. sugar
2 tbsp. fresh lemon juice
1 bottle sparkling rosé, chilled
Sliced lemons and raspberries, for serving
DIRECTIONS
Smash raspberries with sugar and lemon juice in a pitcher. Top with sparkling rosé. Serve over ice with sliced lemons and raspberries.
WATERMELON, FETA AND MINT SALAD BITES
INGREDIENTS
Watermelon
Feta Cheese
3-4 Fresh Mint Leaves, Sliced Thinly
1/4 Cup Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1 Tbsp White Wine Vinegar
1/2 Tsp Honey
Salt And Pepper, To Taste
INSTRUCTIONS
Slice and cube the watermelon and cheese into bite-sized squares. Thread a piece of each on toothpicks.
Combine the salt, pepper, honey, lemon juice and vinegar in a bowl and whisk the olive oil into it to create a simple dressing. Drizzle a bit of the dressing onto a serving plate. Arrange the watermelon and cheese on the plate. Sprinkle slices of mint over top. Drizzle a little more dressing over top of the bites and serve immediately
Coconut Pineapple Shrimp Skewers
yield: 2- 4 SERVINGS I prep time: 20 MINS I cook time: 5 MINS I total time: 1 HR 25 MINS
INGREDIENTS
1/2 cup light coconut milk*
4 teaspoons Tabasco Original Red Sauce — or hot sauce of choice
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice — from about 2 large limes
1 pound large shrimp — 31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4 pound pineapple chunks — 1 inch-cut
Canola oil — for grilling
Freshly chopped cilantro and/or green onion — for serving
INSTRUCTIONS
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed. Preheat the grill to medium-high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto skewers, alternating with the pineapple. Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot
Anchor Steam Mac and Cheese
YIELDS:8 servings I PREP TIME:0 hours 20 mins I COOK TIME:0 hours 25 mins I TOTAL TIME:0 hours 45 mins
1 (16-oz.) package short pasta
1/4 c. (1/2 stick) unsalted butter
1 garlic clove, chopped
all-purpose flour
1/4 tsp. cayenne pepper
1 c. Anchor Steam beer
2 c. half-and-half
2 tsp. Dijon mustard
8 oz. extra-sharp Cheddar cheese, grated (about 2 cups), divided
Kosher salt and freshly ground black pepper
DIRECTIONS
Cook pasta according to package directions until al dente. Drain. Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add shallot and garlic and cook until golden, 2 to 4 minutes. Whisk in flour and cayenne pepper and cook 1 minute. Gradually whisk in beer and cook 1 minute. Whisk in half-and-half and mustard. Bring to a boil and cook until thickened, 1 to 2 minutes. Reduce heat to low and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in Havarti and 1 cup of cheddar until smooth. Season with salt and black pepper. Fold in pasta. Transfer mixture to a 3-quart baking dish. Sprinkle with remaining cheddar. Bake until golden brown, 15 to 20 minutes. Let stand for 5 minutes before serving.
Patriotic Berry Trifle
Level: Easy I Total: 35 min I Prep: 35 min I Yield: 8-10 servings
INGREDIENTS
1/4 cup plus 2/3 cup sugar
1
/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced
INSTRUCTIONS
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.
