Fourth of July Recipes

The Fourth of July is coming up fast. Here are a few recipes for your celebration of our country’s independence.

If you have a favorite summertime recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.

Strawberry-Lemonade Punch

1 c. fresh lemon juice

1/2 c. pure maple syrup

1-1/2 lbs. strawberries, hulled and halved

1 c. sparkling water

1 c. blueberries (optional)

8 small watermelon star cutouts (optional)

Combine lemon juice, maple syrup, 3/4-pound strawberries, and 2 cups water in a blender. Blend until smooth, 1 to 2 minutes. Combine sparkling water, lemon juice mixture, remaining 3/4-pound strawberries, and, if desired, blueberries in a pitcher. Serve topped with ice (optional, watermelon star cutouts). 8 servings

Creamy Cucumber Salad 

½ c. sour cream

1 T. white wine vinegar

2 tsp. chopped fresh dill weed

1/2 tsp. salt

1/4 tsp. pepper

1 lg. English cucumber, halved lengthwise & cut crosswise into 1/4” slices (about 3-1/2 c.)

1/4 c. thinly sliced red onion

In large bowl, mix sour cream, white wine vinegar, dill weed, salt and pepper with whisk. Just before serving, add cucumbers and red onion to sour cream mixture, tossing to coat. Garnish with additional dill weed, if desired.

Tip: Cucumbers will start to water out after standing, so this salad is best assembled just before serving. If slicing cucumbers ahead of time, liquid may be drained off before assembling. Store leftovers covered in refrigerator. 6 servings

Bratwurst and Chicken Kabobs

1/4 c. balsamic vinegar

1/4 c. cider vinegar

2 T. pepper jelly

2 T. stone-ground mustard

1 tsp. salt

1/2 tsp. pepper

1/2 c. olive oil, divided

1 can (15 oz.) peach halves in light syrup, drained and cut into 1/2-in. cubes

2/3 c. minced onion

1 jar (12 oz.) mango chutney

6 boneless skinless chicken breasts (6 oz. ea.)

1 pkg. (14 oz.) fully-cooked bratwurst links

2 ea. med. green pepper, sweet red pepper and yellow pepper

1 large onion

3 T. brown sugar bourbon seasoning

Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.

Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.

On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney. 12 kabobs

Red, White, and Blue Cheesecake Strawberries

1 (8-oz.) block cream cheese

1/3 c. powdered sugar

1/2 tsp. pure vanilla extract

1 c. Cool Whip™

10 whole, fresh strawberries, washed, dried, and halved

60 blueberries, washed and dried

In a medium bowl using a hand mixer, beat cream cheese, powdered sugar, and vanilla until fluffy and combined. Fold in Cool Whip™.

Transfer mixture to a piping bag and pipe over cut side of strawberry.

Top with blueberries and serve.  20 single servings

Quote of the Week:

“The advancement and diffusion of knowledge is the only guardian of true liberty.” 

~ James Madison