You can make this 4th of July with the fam special by planning new traditions to create long-lasting memories. Start simple with the menu. Here’s some delicious ideas for you to try from a refreshing cocktail to a patriotic dessert.
Nothing says summer like watermelon. Simply toss some chopped up watermelon into your blender, then add silver tequila, triple sec, agave, lime juice and a pinch of salt. Bonus points for a salted rim with a touch of chili powder. Top it off with a watermelon/lime garnish while you’re at it.
From pickle spears, peppers and mustard for a Chicago dog to chili and coleslaw for a taste of the South, our differences never tasted so good. Check out this video for more tasty inspiration, including bacon-wrapped L.A. dogs and New York-style stewed onion toppings.
With juicy, ripe berries, along with angel cake, lemon curd, and a delicious creamy filling, it’s a sweet ending to a perfect day. The secret ingredient? A stand mixer that mixes without the mess. Oh yeah, and store bought angel food cake for the ultimate shortcut. Shhh, we won’t tell.
1 ripe mango
½ jalapeno pepper
½ red onion
3 Tbsp. cilantro, roughly chopped
Cut the mango in half in line with the seed. Score the mango into small square shapes with a knife, being careful not to cut your hand. Push the skin in and gently cut the cubes of mango into your bowl.
Repeat this process for the second half of the mango. After cutting off the cubes, finely dice this half of the mango. Add the diced mango into the bowl with the cubed mango and mix together.
Cut a jalapeno in half and use a spoon to clean out the ribs and seeds to cut down the spice. Finely dice the jalapeno.
Finely dice 1/2 of a red onion. Add to the bowl of mango along with the finely diced jalapeno.
Add the juice of 1 lime. Tip: Press and roll the lime against the counter before cutting to get more juice. Add 3 Tbsp. of roughly chopped cilantro and mix it all together.
Leave in fridge for at least 10 min then serve!
1 Store-bought angel food cake
5 Egg yolks
1 cup sugar
4 Lemons, zested and juiced
1 Stick butter, cut into pats and chilled
1 8oz. light cream cheese
1 Pint heavy cream
1 Tbsp. almond extract
¼ c Granulated sugar
1 pint each: blueberries, strawberries, raspberries, and blackberries
Mint for garnish
Using a serrated knife, slice the angel food cake into 1 ½ inch layers and place the bottom layer on a cake stand. Add enough water to a medium saucepan to come about 1 inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter one piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Let cool while making the whipped cream.
Pour heavy cream, extract and sugar into your stand mixer. Start whisking on low and increase speed to high once cream starts to thicken. Whip until peaks form (about 3 minutes).
Spread a layer of whipped cream on the bottom slice of angel food cake. Top with a mixture of berries and place another angel food slice on top. Spread lemon curd onto this layer and top with berries. Repeat each step alternating whipped cream and lemon curd. Top with berries and garnish with mint.