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Fourth of July Recipes

Added 03 Jul 2012
Fourth of July Recipes
 

On the 4th July! Become an honorary American for the day and celebrate USA-style with friends, food and fireworks! We've picked a couple of our favourite quick and easy recipes to go alongside the traditional barbecue (or cookout as it's often known in the USA) people all across America will be having today.

Salad Skewers

This is a great accompaniment to a barbecue and an easy and fun way to encourage fussy eaters to eat salad.

Ingredients
The beauty of this idea is you can use your salad of choice; we've got a few suggestions for ingredients to use to ensure 12 colourful skewers:
12 bamboo skewers
2 red, yellow, and orange peppers, cut into 1-inch pieces
2 cucumbers, cut into 1⁄2-inch-thick quarter-moons
1 medium courgette, cut into 1⁄2-inch-thick quarter-moons
Tub of cherry tomatoes and/or radishes

Directions
Simply skewer the peppers, cucumber, tomatoes, courgette and radishes alternately on the bamboo sticks. Serve with several small bowls of salad dressings for dipping.

 

Red, White and Blue Trifle

Giving a unique American twist to the very British dessert of trifle, this recipe is quick and easy to put together.

Ingredients
1 1/2 pounds raspberries
3/4 cup caster sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 sponge fingers, broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)

Directions
1. In a medium bowl, combine raspberries with 1/4 cup caster sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit for 10-15 minutes. Meanwhile, in a large bowl, stir together the mascarpone and 1/2 cup caster sugar until smooth. Add the cream, vanilla, and pinch of salt and whisk until soft peaks form, about 5 minutes.

2. Place half the sponge fingers in the bottom of your serving bowl and top with half the raspberry mixture. With a small spatula, spread half the whipped cream over berries. Repeat with remaining sponge fingers, raspberry mixture and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, usually about 3 hours. (If tightly covered with plastic, trifle can be stored in a fridge for up to 3 days).