Want to try something a little different for the Fourth? Recipe researcher Sheila Kern suggests starting out with pancakes and strawberries, then continuing the day with all foods red, white or blue. Enjoy!
Orange Yogurt Pancakes with Strawberries Recipe
Yield: 4 servings
1 pint basket of strawberries, rinsed, hulled, and sliced
2 Tablespoons sugar
Chopped zest of 1 orange
1/2 cup orange juice
3 Tablespoons sugar
3/4 cup plain yogurt
1 large egg
2 Tablespoons melted unsalted butter
1 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
4 Tablespoons melted unsalted butter (for the griddle)
4 Tablespoons plain yogurt for garnish
Warm maple syrup
In a serving bowl, toss the sliced strawberries and sugar.
In a large mixing bowl, combine the orange zest, juice, sugar, yogurt, egg, and butter. Beat until well combined. If you want to do the batter ahead of time, stop here, and combine the dry ingredients just before making the pancakes.
Add the flour, baking soda, baking powder, and salt. Stir until combined. The batter will be thick.
Heat a griddle or large skillet until hot and brush with some melted butter. Spoon the batter onto the griddle, spreading each pancake to form a 3-inch round. Cook the pancakes 1 to 2 minutes each side. Transfer to an ovenproof platter. (This may be done an hour in advance.) Warm the pancakes for 5 minutes in a 350 degree F. oven before serving.
Garnish each serving with yogurt, and pass the strawberries and maple syrup at the table.
Cabbage and Corn Slaw with Cilantro and Orange Dressing
Bon Appetit | July 2007
Makes 8 servings
1/3 cup frozen orange juice concentrate, thawed
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
2 (8-ounce) bags coleslaw mix
4 ears of fresh corn, shucked, kernels cut from cob
2 medium carrots, peeled, coarsely grated
1 medium red bell pepper, stemmed, cored, cut into thin strips
6 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper.
DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
Grilled Cheese-Stuffed Roasted Red Peppers
Makes 12 servings
3 large red bell peppers
1/8 teaspoon salt
6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh basil leaves
Heat gas or charcoal grill. Place bell peppers on grill. Cover grill; cook over medium-high heat 10 to 13 minutes, turning every 3 to 4 minutes, until all sides are blistered and charred.
Place peppers in brown paper bag; fold down top. Let stand 5 minutes.
Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seeds and ribs. Sprinkle with salt.
Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook about 5 minutes longer or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again.
HOME-MADE PIZZA ON THE GRILL
1 (10 oz.) pkg. all-ready pizza crust
1 tbsp. olive oil
1 c. sliced fresh mushrooms, about 4 oz.
1 clove garlic, crushed
1 (28 oz.) can whole tomatoes, well drained & chopped (about 2 c.)
1 c. grated Mozzarella
1/4 c. chopped fresh basil leaves or 2 tbsp. dried
1/2 tsp. freshly ground black pepper
Salt to taste
Start fire in grill, placing rack 5 inches above coals. When coals are almost ready (medium-low), cut 16x12 inch sheet of foil. Roll out pizza dough on foil to 15x10 inch rectangle; freeze on foil 10 minutes for easier handling.
Meanwhile, in 10 inch skillet over medium heat, heat oil; add mushrooms and garlic; cook 3 to 5 minutes, stirring occasionally until tender. Remove from heat; set aside.
When grill is ready, remove dough on foil from freezer; immediately invert onto grill, peeling off foil. Barbecue 3 minutes until set and bottom of crust is lightly browned. Using one or two wide metal spatulas, remove crust to cookie sheet set near grill; carefully turn crust so cooked side is uppermost. Spoon tomatoes over crust, leaving 1 inch border all round; sprinkle with cheese, mushrooms, basil, pepper and salt. Return crust to grill; cover grill; cook 6 to 8 minutes longer until filling is heated through and cheese is melted, watching carefully to prevent bottom of pizza from burning.
Grilled Chicken with Lemon and Oregano
1 tablespoon grated lemon zest
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
2 tablespoons olive oil, plus more for grates
Coarse salt and ground pepper
4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)
Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees. When inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
Blueberry Tart with Walnut Crust
Makes 12 servings
1/2 cup walnuts, lightly toasted (see Tip)
1 cup graham cracker crumbs, preferably whole-wheat (see Note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt
8 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
2 cups fresh blueberries
To prepare crust: Preheat oven to 325°F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.
TIP: Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)
MAKE AHEAD TIP: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan.