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July 4th Recipes #WorthDoing

There is nothing better then July 4th get togethers….except maybe the food!  There is something about fresh summer flavors that makes celebrating the day even more delicious.  We’ve found some fresh red white and blue flavors that scream patriotism on a plate.  Check out our top picks for July 4th Recipes #WorthDoing and worth eating.

Red White and Blue Salad


2 cups watermelon, cubed
1 cup jicama, peeled and cubed
1 cup blueberries
2 tablespoons lime juice
2 tablespoons honey
pinch of chili powder
½ teaspoon salt
¼ cup fresh mint, chopped
¼ cup feta cheese, crumbled


Mix watermelon, jicama and blueberries in a large bowl. Mix the lim juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

Watermelon Feta Bites

2 tablespoons syrupy balsamic vinegar (il Fustino 25 Year Balsamic recommended)
1 small seedless watermelon, cut into 1-inch cubes
1 small bunch basil
5 oz. feta cheese, cut into 1″ x 1″ x 1/2″ squares


Drizzle a serving dish with balsamic vinegar. Skewer one cube of watermelon, one basil leaf, one feta slice, and another watermelon cube onto a decorative toothpick. Repeat until all ingredients have been used. Place Watermelon Feta Bites on balsamic drizzled serving dish.


Red White And Blue Triffle


1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners’ sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)InstructionsIn a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.

Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.


Red White And Blue Granita


Simple Syrup:
2 cups sugar
2 cups water
Strawberry Granita:
16 ounces fresh or frozen strawberries
1 cup simple syrup
1 cup water
juice of 1 lemon
Blueberry Granita:
12 ounces fresh or frozen blueberries
1 cup water
1 cup simple syrup
1 Tablespoon fresh lemon juice
Coconut Lime Granita:
14 ounces light coconut milk
1 cup simple syrup
1 cup water
¼ cup fresh lime juice


Simple syrup

Stir sugar and water together in a saucepan. Bring to a boil and cook for 1 minute, or until sugar dissolves. Remove from heat and let cool completely. Transfer to a jar and store in the refrigerator until ready to use. Makes 3½ cups of syrup.

Strawberry Granita

Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

Blueberry Granita

Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

Coconut Lime Granita

Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

To assemble

Layer the granita in small dessert cups and serve immediately. To prepare ahead, layer in freezer-safe cups and freeze until ready to serve.

patriotic icecream

Patriotic Ice Cream Sandwiches


For the cheesecake ice cream:

8 oz. cream cheese
zest of 1 lemon
1 c. sour cream
1/2 c. half-and-half
2/3 c. sugar
pinch of salt

For the red velvet shortbread stars:

1 c. unsalted butter, softened
2/3 c. sugar
1/4 tsp. kosher salt
2 c. all-purpose flour
4 T. cocoa powder
2 T. (1 oz.) red food coloring
1 tsp. pure vanilla extract
red sugar, to sprinkle on top


For the cheesecake ice cream:

Cut cream cheese into small pieces and place into a blender or food processor. Add the lemon zest, sour cream, half-and-half, sugar, and salt. Puree until very smooth. No chunks!

Chill the mixture thoroughly in the refrigerator for 1 hour, then freeze it in your ice cream maker according to the manufacturer’s instructions. Line a 9” square pan with parchment paper and then spread the ice cream into the prepared pan, smoothing it out as much as possible. Freeze ice cream in the pan until it is completely frozen. This will take at least 2 hours.

For the red velvet shortbread stars:

In the bowl of a stand mixer, beat butter and sugar until the mixture is a bit fluffy. Add in the salt and flour and mix until just incorporated. Then add the cocoa powder and mix again. Carefully add the food coloring and vanilla, stirring until red coloring is evenly distributed. Divide dough into 2 equal portions and pat each into a 4″ round disc. Wrap each disc in plastic wrap and refrigerate for 2 hours.

Heat oven to 350°. Line a cookie sheet with parchment paper and set aside.

Lightly flour your work surface and rolling pin. Remove one dough disc from the refrigerator and roll to about 1/4” thick. If the dough is sticky, just pick it up and pat into a round, flour your surface again, and roll out the dough again. I found that this second rolling did the trick every time. With a small star shaped cookie cutter (mine measured 2-1/4” across), cut out star shapes and place them on your parchment lined cookie sheet. Sprinkle with red sugar. Bake for 11 to 13 minutes, taking care to not let the cookies brown. Let cookies rest on cookie sheet a couple minutes before removing to a wire rack to cool completely.

To assemble the patriotic ice cream sandwiches:

Cut the ice cream around the edge of the pan and then gently remove the frozen slab of ice cream using the parchment paper overhang. Dip the same star cookie cutter you used for the ice cream into a shallow bowl of hot water and start cutting out ice cream stars, dipping the cutter into the hot water in between each cut.

Turn a star cookie upside down and place an ice cream star on top of the cookie. Top with another star cookie (right side up) and gently press together to make a sandwich. Repeat until all ice cream stars are used. You will have more star cookies than you need. Immediately place the ice cream sandwiches in the freezer to freeze thoroughly. Keep frozen until ready to serve.


Watermelon Mojitos


2 1/2 to 3 pounds watermelon flesh, pits removed
1/2 cup fresh lime juice
1/4 cup packed mint leaves, plus more for garnish
2 1/2 cups white rum
1/4 cup agave syrup


In a blender, puree watermelon, fresh lime juice and mint in batches until smooth.
Strain into pitcher.
Mix in rum and syrup.
Serve in glasses filled with ice and garnish with mint leaves.