Celebrate the Fourth with dinner outdoors
Take a day off from the kitchen and celebrate the Fourth of July with a patriotic make-ahead menu.
Dine outdoors and spend time enjoying the fun, sun, and fireworks instead. Beat the heat with fresh recipes like cherry salsa with star crisps, orzo salad, and mixed green salad with northwest cherries, almonds and goat cheese.
Take in the fireworks finale with red, white, and blue bark, America's star cupcakes, or a black forest brownie with frozen cherry cream.
6 cups pound cake batter3 cups buttercream icingRed and royal blue icing colorPatriotic nonpareilsStar-shaped icing decorationsPreheat oven to 325 degrees. Spray cupcake pan with vegetable pan spray and dust with flour.Pour batter into pan and bake 50 to 60 minutes or until cake tests done.Cool in pan 20 minutes; remove from pan and cool completely.Decorate sides of cupcake with red and blue icing stripes.Cover cupcake top with buttercream icing. Sprinkle with nonpareils; attach star-shaped icing decorations. Makes 12 servings.
Makes about 6 servings.1 cup granulated sugar1 cup cold water1 tablespoon lemon juice½ teaspoon almond extract1 pound (about 4 cups) individually quick-frozen cherries1½ quarts vanilla ice cream, softened2 packages (about 15 ounces each) brownie mix (8 x 8-inch size)Eggs, water and oil to prepare mixWhipped toppingWhole Bing cherries, for garnishIn a medium bowl, combine sugar, water, lemon juice and extract; stir until sugar is dissolved.Place in freezer until slushy, about 1½ hours.In a food processor fitted with grater attachment, grate frozen cherries.Immediately whisk into slushy sugar syrup.Cover with plastic wrap or place in airtight container.Freeze 2 to 3 hours or until mixture is a soft serve consistency.Fold in ice cream; freeze 8 hours or overnight.Meanwhile, preheat oven to 325 degrees.Spray dessert pan with vegetable pan spray.In a large bowl, prepare brownie mix following package instructions; spoon ½ the batter into cavities of prepared pan.Bake 35 to 38 minutes or until brownies test done. Cool in pan 5 minutes; remove from pan and cool completely.Repeat with remaining batter.Place cooled brownie dessert shell on plate; add scoop of cherry ice cream mixture; add whipped icing and cherry to garnish.
Makes 10 to 15 crisps.2 packages pocket pita breads (6 inch or larger)Olive or vegetable oilCoarsely ground salt and pepper (optional)Preheat oven to 375 degrees.Using a star-shaped cookie cutter, press and cut shapes from pita; pull apart into two pieces.Arrange on ungreased cookie sheet and brush with oil.If desired, sprinkle with salt and pepper.Bake 5 to 10 minutes or until lightly browned and crisp.
1 teaspoon crushed red pepper2 tablespoons boiling water2 tablespoons freshly squeezed lime juice1 tablespoon balsamic vinegar1 tablespoon granulated sugar½ teaspoon kosher salt½ teaspoon ground cinnamon3 cups pitted Northwest cherries, quartered¼ cup finely diced sweet red bell pepper¼ cup finely diced purple onion1 tablespoon chopped fresh cilantroPlace crushed red pepper in a medium bowl.Stir in boiling water; let stand at least 10 minutes.Stir in lime juice, vinegar, sugar, salt and cinnamon.Add cherries, bell pepper and onion; gently stir.Let stand 30 minutes.Stir in cilantro and serve.Serve with Star Crisps.Makes about 4 cups salsa.
1 package (14 ounces) white candy melts1 package (14 ounces) red candy melts1 package (14 ounces) blue candy meltsCinnamon drop sprinkles or crushed peppermint pinwheel candiesLine cookie pan with parchment paper.Melt each package of Candy Melts following package instructions.Spoon candy into prepared pan distributing colors randomly.Tap pan on counter to remove air bubbles; with spoon or butter knife, marble candy in pan.Sprinkle with cinnamon drops or crushed peppermint candies.Chill until firm, about 10 minutes.Remove parchment from pan; break candy into smaller serving pieces.
1 box (16 ounces) orzo3 cups diced cooked chicken breast or turkey breast1½ cups diced green bell pepper¼ cup finely chopped shallots½cup red wine vinegar3 tablespoons olive oil3 tablespoons honey1 tablespoon Dijon-style mustard1½ teaspoons salt1½ teaspoons crushed dried thyme1 teaspoon ground black pepper3 cups pitted Northwest Red or Rainier cherries, quarteredLine star-shaped pan with plastic wrap. Prepare orzo following package instructions. Drain and rinse with cold water.In large bowl, combine orzo, chicken, bell pepper and shallots.In small bowl, whisk together vinegar, oil, honey, mustard, salt, thyme and black pepper.Pour over orzo mixture; mix well. Gently stir in cherries.Pack into prepared pan.Chill at least 1 hour.To serve, place serving platter over star-shaped pan. Carefully turn over to release salad; remove plastic wrap. Makes about 12 servings.
