Fourth of July party ideas - recipes - KTTC Rochester, Austin, Mason City News, Weather and Sports

Fourth of July party ideas - recipes

Stuffed BLT Tomato Bites

Ingredients

24 cherry tomatoes

½ cup chopped scallions

½ cup mayonnaise

¼ cup parmesan cheese

1 tablespoon chopped parsley

1 lb of bacon (cooked and finely crumbled)

Directions

Cut thin slice off top of tomato and hollow out seeds. Place on paper towel to drain. Mix all other ingredients in a bowl. Then place ingredients in a pastry bag or zip lock with a corner cut out to squeeze ingredients into tomatoes. Chill and serve.

Couscous Salad

Ingredients

1 box flavored couscous (parmesan or garlic)

1 can of chickpeas (drained)

1 finely chopped red pepper

½ finely chopped Vidalia onion

1 cucumber peeled, deseeded and chopped

1 tomato deseeded and chopped

3 table spoons fresh parsley leaves, chopped

¼ cup crumbled feta

¼ cup olive oil

Juice of 2 fresh limes

Directions

Combine all ingredients in a bowl. Salt and pepper to taste. Chill then serve.

Cream mousse and fresh berry tartlets

Ingredients

1 box prepared phyllo tartlets

½ jar black berry jam

½ can lemon curd

1 quart whipping cream

1 small lemon for zesting

10 ounces vanilla bean cream cheese dip

Blackberries

Raspberries

Optional:

Mint leaves for garnish

Directions

Whip cream until peaks stand tall then lightly blend with vanilla bean cream cheese dip and lemon zest.

Follow thawing directions on phyllo tartlets. Once thawed add equal amount of black berry jam, lemon curd and whip cream mixture. Then place raspberry or blackberry on top.

Summer BBQ baby back ribs

Ingredients

2 racks of ribs
1/2 cup margarita mix

1/2 cup orange juice

Store bought rub of your choice: barbecue and jerk work well

Directions

Sprinkle 3 tablespoons of rub over each rack. With meat side down wrap ribs tight in foil and refrigerate overnight or for 6-8 hours. Combine margarita mix and orange juice. Open one end of the foil and add margarita/orange juice mix making certain to cover the meat side of the ribs. Wrap tight. Bake at 250 degrees for 2 hours. Pour off liquid from ribs into heat tolerant bowl. Place in refrigerator for 2 hours. Skim off fat from top of liquid. Place liquid into a small sauce pan and cook over medium heat for 10 minutes until the liquid is reduced into a glaze. Cut the racks into 2 rib segments. Toss with the glaze and grill over high heat for 3-4 minutes each side. Toss again in remaining glaze. Serve and enjoy!

Grilled Cilantro Shrimp skewers

Ingredients

30 uncooked shrimp thawed (if frozen) and peeled (leave tails on)

1 and ½ cups margarita mix

Juice of 2 limes

½ bunch of cilantro stemmed and chopped

Directions

Combine margarita mix, lime juice and cilantro with shrimp and marinate for ½ hour. Skewer shrimp and grill over high heat for 3-4 minutes on each side (until opaque). Serve and enjoy!

Star Tart

Ingredients

1 homemade or store bought pie crust

Raspberries

Blueberries

Pastry cream:

4 tablespoons all purpose flour

4 tablespoons cornstarch

1 cup sugar

4 cups milk

4 egg yolks

6 tablespoons unsalted butter

1 teaspoon vanilla extract

Directions

Mix flour, cornstarch, sugar, ½ cup of milk and yolks in bowl. Mix until smooth. In a sauce pan heat remaining milk until it simmers then add to yolk mixture. Pour entire mixture back into sauce pan stirring and bringing to a boil. (Be careful not to burn the mixture!) Remove from heat and stir in vanilla and butter. Let chill.


Bake pie crust until lightly golden brown and let cool. Fill with crust with pastry cream. Arrange raspberries forming a star and fill remaining area with blue berries. Chill for one hour. Serve and enjoy!

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