It’s that time — time to think about bringing some food “fireworks” to your Fourth of July table. Whether you’re putting out a block party spread or packing a picnic for the family to take along to fireworks shows in the Golden Triangle, your audience will appreciate the red, white and blue spirit of these holiday snacks and desserts.
I’ve said it before, but I always get a kick out of the inventive ways folks come up with to love a theme. Every red and blue fruit and food ends up in the mix, and if Mother Nature didn’t do the job, bring on the food coloring. It’s festive and fun, and adds to the celebratory vibe. Take patriotic deviled eggs: I believe I’ll give this one a go this weekend, just to see how it turns out. A recipe for these from createdby_diane.com is included today. Note that the recipe recommends Americolor food coloring for deep, vivid reds and blues, rather than sky blues and pinkish-reds.
Here’s an Independence Day twist on pigs in a blanket. Instead, celebrate the stars and stripes by using a cookie cutter to make puff pastry stars. Place them on top of sausage slices and serve with a sweet and spicy mustard dipping sauce.
This next snack doesn’t boast the colors, but Firecrackers — crackers with a fiery kick — get their punch from ranch mix and red pepper flakes. Baking them gives them an extra crunch. In a mixing bowl, combine 1 cup to 1 1/4 cup of canola oil, one packet of ranch dressing mix and 2 to 3 tablespoons of red pepper flakes, depending on the heat you prefer your crackers to have. Mix all the ingredients in a bowl and add four sleeves of saltine crackers (or however many crackers you can fit in your mixing bowl). Leave crackers in the mixture for 5 to 10 minutes to really get them coated.
Then, spread the crackers on a cookie sheet and drizzle them with the ranchy, peppery oil in the bottom of the bowl. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through. After they cool, they can be stored in zip lock bags, portable and tasty.
We’ve plugged fruit skewers before, but add a couple of small star-shaped watermelon slices to a short skewer with a few blueberries and strawberries, and add a dip of Greek yogurt sweetened with honey, cinnamon and orange liqueur for a grown-up appetizer. Simply omit the liqueur for a family-friendly version.
There are so many ways to add a special touch to holiday menus that don’t require hours of toil. I hope you try one or two out on family and friends. Whatever else, try to get to one or all of the fireworks displays going on over the extended weekend ahead, the largest celebration being Fireworks on the Water Friday at the Stennis Lock and Dam East Bank in Columbus, from 5-10 p.m. Leave Fido at home, but bring the kids, lawn chairs and blankets and come out for children’s activities, live music by Swing Shift and Danika Portz of Nashville. Plenty of food vendors will be on hand. It’s all followed by a grand finale fireworks show choreographed to music. It is sure to start your Independence Day weekend with a bang.
PATRIOTIC DEVILED EGGS
1 dozen hard boiled eggs
1/4 cup non fat plain yogurt (or desired amount)
1 tablespoon mayonnaise
1/2 teaspoon dry mustard
Salt and pepper
Note: Americolor Food Coloring preferred for rich, vibrant colors: Super-red, Red-red and Navy Blue for eggs pictured.
(Source: createdby-diane.com)
PATRIOTIC JELLO SNACKS
1 box blue jello
1 box red jello
Baby food jars
Red, blue and white spray paint
Strawberries
Blueberries
Whipped topping
Note: the two boxes of jello will make up 12 baby food jars.
(Source: greenacreshobbyfarm.blogspot.com)
BERRY-LEMON CHEESECAKE SQUARES
Prep time: 50 minutes
total time: 1 hour, 20 minutes
Makes 8 servings
For pastry squares:
1 box refrigerated pie crusts, softened as directed on box
1 teaspoon milk
2 teaspoons sugar
For filling:
1/2 cup whipping cream
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 to 2 teaspoons grated lemon peel
Berries:
1 cup fresh blackberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
(Source: pillsbury.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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