Patriotic Recipes for the 4th - KCTV5

Patriotic Recipes for the 4th

Posted: Updated:
FAIRWAY, KS (KCTV) -

Patriotic Recipes

Courtesy Arina Lanis, partytipz.com

 

BLUEBERRY & BASIL LEMONADE

Ingredients

  • Ice Cubes (these are very important)
  • 2/3 cup agave
  • 2 cups water
  • 1 cup blueberries (I added strawberries as well)
  • Fresh Lemonade
  • 2/3 cup agave
  • 4-5 cups water
  • 1 cup fresh squeezed lemon juice (about 5-6 lemons)
  • 1 fresh-sliced lemon
  • 3-6 basil springs

For Blueberry Ice Cubes

Combine agave with water.  Pour into an ice cube tray.  Add whole blueberries (I added strawberries too) and freeze for 3 hours or more.

For Fresh Lemonade

In a large pitcher, combine lemon juice, 4-5 cups of cold water and agave until desired sweetness is achieved.  Chop 2-3 springs O basil or mash up the leaves.  The goal is to get the oils out of the leaves.  You may drop the chopped pieces in the lemonade.  You may want to fish out the basil before serving, although I leave mine in the lemonade.  Chill in the refrigerator for one hour.  Serve with blueberry ice cubes, fresh lemon slices, and basil springs.

 

PATRIOTIC PUFF A Braided Pastry Tart

  • 1 Sheet of ready-made puff pastry dough (thawed at least45 minutes)
  • 2 cups of mixed berries (you can use strawberries and blueberries for the patriotic look or add blackberries and raspberries for a wild berry feel)
  • 1 8-0z package of cream cheese  (softened)
  • 1/2  cup of sugar
  • 1 tsp vanilla extract
  • 1 egg (for brushing)
  • powdered sugar

PREPARATION

Unfold your puff pastry and roll it out a bit to make it flatter and larger.

Place it on top of a well-greased baking pan.

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar and vanilla, beating well.

Spoon the cream cheese filling lengthwise down the center of the pastry.

Then top the cream cheese filling with berries.   Cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the cream cheese mixture.

Starting at one end, fold the pastry strips over the berries and cream cheese, alternating sides, to cover cream cheese and berries.  Brush the pastry with the egg mixture.

 

Bake for 15-25 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 20minutes and sprinkle with powdered sugar.  Enjoy with whipped cream, ice cream, or even on its own!

 

RED, WHITE, AND BLUE CHEESECAKE STUFFED STRAWBERRIES

 

You will love this patriotic yet delicious dessert! These strawberries are great on top of cupcakes or simply on their own.

  • 1 pkg fresh strawberries
  • 1/2 pkg blue candy melts (Wilton's)
  • 1 pkg cream cheese (softened)
  • 1/2 cup powdered sugar (you can use less, it all depends on how sweet you like your icing)
  • 1/2 stick butter (melted or softened)
  • 1 tsp vanilla extract
  • 1 pkg store-bought cupcakes or you can make your own


Preparation

First, wash and pat dry the strawberries. Slice the stem ends off the strawberries, about 1/2 inch. Use a narrow spoon to remove about half of the flesh inside each berry, allowing room for filling. Set aside.

Second, melt the blue candy melts in a double boiler. Then, dip the end of the strawberry and set on parchment paper to cool and harden.

Thirdly, prepare the icing (while strawberries are cooling). In a bowl, cube the cream cheese, add the butter, vanilla, and some sugar. Then, mix together until your icing is smooth.

 

The last step is to stuff the strawberries with the icing. Once the candy melts have hardened on the strawberries. Pipe some icing into each strawberry. You can using a piping bag or you can make your own bag with a simple sandwich bag, fill it with icing, push the icing into a corner, snip the corner with scissors, and pipe icing through it. Or, if you want to bypass the piping... just spoon your icing directly into your strawberry, with a regular spoon.

Set your strawberries on top of cupcakes and sprinkle with star sprinkles.

Or, serve them individually.

 

STAR BERRY DELIGHTS 

  • 1 sheet puff pastry dough
  • 8 oz cream cheese
  • 1/2 can condensed milk (or 1/2 cup powdered sugar)
  • 1 tsp vanilla extract
  • 1 cup mixed berries (blueberries and strawberries)
  • 1/4 slice angel food cake, cubed

Preparation

Preheat oven to 400 degrees.

Thaw the puff pastry sheet at least 45 minutes and rollout a bit to make slightly thinner, wider, and longer.

Take your cookie cutters and cut out small star shapes using as much of the dough as you can. If you are left with dough, you can rollout the dough and cut out the stars again, but I have to warn you, manipulating the puff pastry does something weird to it, so those stars will come out looking different than the original ones.

Bake the stars for 15-20 minutes, depending on your oven, until they are slightly brown. Make sure they do not burn. You can also brush them with egg wash to make them a bit darker on top.

Let the stars cool and set aside

In the meantime, create the cream cheese filling by beating the cream cheese at medium speed with an electric mixer until creamy; gradually add sugar and vanilla, beating well.

Spoon or pipe the cream cheese filling into a shot glass. I would highly recommend you pipe the cream cheese into the glass, it just makes it look better. If you don't have a piping bag, just use a sandwich bag with a hole in it. That is how I made mine. Start piping in layers. First, pipe in a bit of cream cheese, top off with berries, then pipe in a bit more, add a few cubes of angel food cake, and top off with more cream cheese filling.

Then add a few small puff pastry stars and a red maraschino or fresh cherry.

You can also use berries if you instead of cherries, if you like.

 

PUFF BERRY STARS 

  • 1 sheet puff pastry dough
  • 8oz container of cream cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup various berries (strawberries, blueberries, or blackberries) 
  • Star cookie cutters (various sizes) 

Preparation

Preheat oven to 400 degrees.

Thaw the puff pastry sheet at least 45 minutes and rollout a bit to make slightly thinner, wider, and longer.

Take your cookie cutters and cut out star shapes using as much of the dough as you can (the bigger the stars, the better). If you are left with dough, you can roll out the dough and cut out the stars again, but I have to warn you, manipulating the puff pastry does something weird to it, so those stars will come out looking different than the original ones.

Bake the stars for 15-20 minutes, depending on your oven, until they are slightly brown. Make sure they do not burn. You can also brush them with egg wash to make them a bit darker on top.

In the meantime, create the cream cheese filling by beating the cream cheese at medium speed with an electric mixer until creamy; gradually add sugar and vanilla, beating well.

When the stars are done baking, let them cool about 15 minutes.

Spoon or pipe the cream cheese filling on top of each star and top off with berries. Best when eaten right away.

 

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