Ahhhh…Independence Day. The one day a year that we all stop to gather together to celebrate the birthday of this great country. It’s so warm that you just want to be outside with family & friends as you consume massive amounts of food & beverages. Because of this, America’s birthday party is generally celebrated with a BBQ. This blog is going to show you a few recipes to turn this party into a full-blown celebration for the good ol’ red, white & blue.
First, we begin with the appetizer. Summertime is the time of year when you want to be refreshed by your foods and berries are the perfect go-to for that. So why not keep things simple with some strawberry-banana-blueberry skewers? It’s fresh, healthy and most of all, delicious. For an added bonus, mix together a little bit of yogurt, cinnamon, orange liqueur & honey for a cool dip. Your guests will pledge their allegiance to your friendship for sure!
One thing is for sure, you can’t have a fourth of July BBQ without some potato salad. So how do you give this salad staple an even more American twist? Use Red, white & blue potatoes! That’s right, just roast a bunch of these tiny guys with some olive oil at 450F til fork tender. Toss them with some red onions, scallions, chives, parsley, salt & pepper. And to keep it light & healthy, toss with a lemon & olive oil dressing instead of mayonnaise. The most patriotic potato salad in the nation…
As for the burgers, I really don’t have a tried-and-true recipe for Independence Day. People like what they like on a grilled burger. But in keeping with the theme, why not have a few condiments that evoke the color scheme? Ketchup, hot sauce, red & white onions, ranch dressing and of course, some bleu cheese. Any combination would make a tasty burger. Of course, anything on a backyard burger is fantastic.
You would be hard pressed to not find a dessert for this most patriotic of birthdays. With berries in season and whipped cream being white, anything that involves these ingredients will be a sure hit. But for the sake of rounding out this meal, I give you a trifle that Betsy Ross herself would be proud of!
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