Fourth of July recipes


Roasted Purple Potato Salad
Makes 5 servings

3 pounds purple potatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese  
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chopped green onion
2 tablespoons white wine vinegar

1 Preheat oven to 425°. In a large bowl, combine potatoes, oil, salt, and pepper. On a rimmed baking sheet, arrange potatoes in a single layer. Bake for 25 minutes or until tender. Let cool for 20 minutes. In another large bowl, combine potatoes, cheese, sour cream, mayonnaise, green onion, and vinegar. Chill until ready to serve.

Grilled Watermelon and Fennel
Makes 6 servings

5 (1/2-inch) watermelon slices
3 (1/2-inch) fennel slices
3 tablespoons olive oil, divided
3 tablespoons champagne vinegar
1 tablespoon chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons crumbled feta
Garnish: mint sprig

1 Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Brush watermelon slices and fennel slices with 1 tablespoon oil. Grill watermelon and fennel for 4 to 5 minutes per side or until browned. Cut into bite-size pieces. In a large bowl, combine remaining 2 tablespoons oil, vinegar, mint, salt, and pepper. Drizzle over watermelon and fennel. Sprinkle with feta; toss to coat. Serve immediately. Garnish with mint, if desired.

Raspberry Lemonade
Makes about 8 to 10 servings

1 (10-ounce) package frozen raspberries in syrup, thawed
2 cups fresh lemon juice (about 10 lemons)
2 cups water
1/2 cup sugar
4 cups lemon-lime-flavored carbonated soda
Garnish: fresh raspberries, lemon slices

1 In the work bowl of a food processor, process raspberries until smooth. Strain mixture, discarding solids. In a large pitcher, combine raspberry purée, lemon juice, water, and sugar, stirring until sugar dissolves. Just before serving, stir in lemon-lime soda. Serve over ice. Garnish with fresh raspberries and lemon slices, if desired.
Mixed Berries and Sabayon
Makes 8 to 10 servings

1 cup heavy whipping cream
6 egg yolks
1 cup sweet Marsala wine
1/3 cup sugar
8 cups berries*
2 tablespoons sugar
1 tablespoon fresh lemon juice

1 In a large bowl, beat cream at high speed with a mixer until stiff peaks form. Store in refrigerator until ready to use.

2 In the top of a double boiler, whisk together egg yolks, wine, and sugar. Place over simmering water, whisking constantly, for 10 minutes or until mixture doubles in size and reaches a thick, ribbon-like texture (ribbon stage). Remove from heat, and cool custard completely in an ice water bath, stirring occasionally. Using a whisk, fold in whipped cream.

3 In a large bowl, combine berries, sugar, and lemon juice. Serve sabayon over berries.

*Note: We used raspberries, blueberries, and strawberries, but any berry will work.

GDA Cooking - July 2, 2010