JULY 4TH RECIPES

JULY 4, 2012

July 4^th might be the only major holiday that crosses all religious, ethnic and political boundaries. There are no traditional foods, unless one considers hot dogs and apple pie in the same category as candy canes and Easter eggs. And, with the exception of the red, white and blue of the American flag, it has no set format. Although many people have a faint recollection of their 8^th grade history class, only those with inherited memberships in the DAR and SAR (Daughters and Sons of the American Revolution) take the holiday seriously. Nor do most care because they have never read nor will read the Declaration of Independence. The British are most likely better informed because they lost precious tax revenue. After all, it has been 236 years since our forefathers were persecuted by the British and revolted for freedom, and most of America’s population today cannot trace their heritage back to England or France or even Western Europe, much less to the thirteen original colonies. And, so, Independence Day is just a day off from work with the high point an intensive study of where the best fireworks can be seen and then getting there ahead of the crowds for a good vantage point. We still sing patriotic songs such as "The Star-Spangled Banner", but Francis Scott Key, who wrote the poem, set it to an old melody that was an English drinking song praising wine. The tune spans almost two octaves and is virtually unsingable unless one is a lyrical coloratura who does not need to take a breath, or a rock singer who cannot carry a tune anyway. And, to make matters worse, America is not mentioned anywhere in the words. But then, England is not mentioned in “God Save the Queen” either. “America the Beautiful” and “This Land is Your Land” says it much better without bombs bursting in the air and ramparts of earth and stone protecting forts that no longer exist, but this is only a personal opinion.

And, with that said, let’s go back to fun food, beginning with a 4th of July breakfast coffee cake and a fun flag for the youngsters to mak

LOW FAT BERRY COFFEE CAKE

Raspberry, strawberry, blueberry or mixed

Yield: 12-16 Squares

3 cups all-purpose flour

1 ½ cups granulated sugar

4 teaspoons baking powder

½ teaspoon salt

16 ounces light fat-free yogurt with berries of choice

1 cup vegetable oil

4 jumbo graded eggs

1cup sugar mixed with 2 teaspoons cinnamon

1 pint blueberries, raspberries, or strawberries

Optional: Extra berries to serve on the side

 

1.                  Preheat oven to 350°F.

2.                  Sift the first 4 ingredients together

3.                  Add yogurt, oil and eggs. Beat one minute with a hand electric mixer on medium speed.

4.                  Pour into a 9 X 9 inch greased or non-stick baking pan.

5.                  Toss berries in a strainer with cinnamon-sugar to coat lightly. Gently fold into the batter.

6.                  Sprinkle more cinnamon-sugar over the top.

7.                  Bake 35-40 minutes, or until a toothpick comes out dry. 

8.                  Cut into squares and serve with the reserved blueberries on the side.

 

 

 

YUMMY BEER BATTERED FRIED CHICKEN

And, what is more American than Fried Chicken? Beer! Combine the two for perfect patriotism.

This simplistic recipe for a light, delicious batter insures chicken, fish, seafood and vegetables a flaky crust outside and a moist texture within.

Yield: 3 ½ pound chicken, cut into 8 pieces

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon white pepper

Optional: ¼ teaspoon Cajun seasoning

2 jumbo eggs, beaten

2 tablespoons melted butter

Approximately 1 cup beer of choice

2 inches Canola oil or a mixture of Canola and Peanut oil

1.      Combine the flour, salt and white pepper (and Cajun seasoning). Stir in the eggs and butter.

2.      Add the beer slowly, stirring, until the batter is thick and smooth.

3.      Let the batter rest in a warm place before dipping in the chicken pieces to fry.

4.      Heat the oil to 375°F. Place the pieces, one at a time into the hot oil. Do not crowd the pan. Fry in batches, if necessary. Cook, uncovered, until golden on one side. Turn. Cover. Cook 10 minutes. Remove cover. Cook until crisp and light brown on the bottom. Turn. Cook a few minutes longer until crisp. Remove to paper toweling.

PATRIOTIC COCKTAIL SANDWICHES

Layered by color

1 loaf soft white bread, crusts removed

Cherry tomatoes, sliced thin

Salt to sprinkle

Basil leaves, minced

8 ounces cream cheese, softened

2 tablespoons minced scallion greens or chives

1/8 teaspoon white pepper

¼ cup tiny capers or chopped pitted Greek olives

1 sweet onion, minced fine

1.      Remove the crusts from the bread. With a rolling pin, gently roll the slices, not too thin.

2.      Slice the tomatoes. Sprinkle lightly with salt and toss with the minced basil.

3.      Mix the cream cheese with the scallions and white pepper.

4.      Mix the capers (olives) with the minced onion.

5.      Spread a thin layer of the cherry tomato mixture on a slice of bread. Spread a thin layer of cream cheese mixture on another slice of bread and place it on top of the tomatoes. Spread a thin layer of capers/onion on another slice of bread and cover the cream cheese. Place a 4^th piece of bread on top.

6.      Press down. Repeat until all the bread and ingredients are used. Set the sandwiches on a platter covered with plastic wrap. Refrigerate several hours or overnight.

7.      Before serving: Slice the sandwiches lengthwise into 3-4 pieces.

8.      Serve on a platter decorated with parsley and tiny red grape tomatoes.

4^TH OF JULY FRUIT FLAG

You can make this flag as small or large as you choose.

The one in the photograph is 12X17

29 large strawberries

30 large blackberries

Approximately 3 large bananas

Lemon juice

Rectangular tray

Paper and scissors

1.      Cut a square from a piece of paper and set it in the upper left corner of a rectangular tray. Hull and halve 29 large strawberries and set them aside.

2.      Arrange 30 large blackberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).

3.      Cut approximately 8 bananas into slices 3/4-inch-thick and set into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.

4.      Assemble the banana slices in rows and top each slice with a strawberry half with a flag toothpick to hold together.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.