Friday is the Fourth of July, a day of barbecues, picnics and fireworks to celebrate the signing of the Declaration of Independence. Foods that we often think about are fried chicken, which tastes great even after it is cold; corn on the cob, hot dogs and burgers cooked on the grill.
The guess is that foods eaten during the signing of the Declaration of Independence may have been turtle soup; different types of seafood; baked ham; meat pies and stews; served with green peas, new potatoes, corn, and squash. Corn muffins or whole wheat rolls may have been on the table, ending with a fruit pie in season, sugar cookies, gingerbread and ice cream. Abigail Adams, wife of John Adams made her Apple Pawdowdy, similar to an apple cobbler so that may have been dessert. Colonial Philadelphia cuisine was influenced by the English, French, and West Indian traditions, so the variety of dishes served then was quite varied.
Since celebrations may be outdoors, a juicy, messy burger stuffed with cheese may be a choice, just don’t wear white, as it may show all the drippings!
Goat Cheese-Stuffed Turkey Burgers
Serves 6
Combine in a large bowl and mix well:
1-1/2 pounds lean ground turkey
6 tablespoons fresh bread crumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons dried thyme
1-1/8 teaspoons salt
1/2 teaspoon black pepper
Divide into 6 equal portions. Form one portion into two-4-inch patties. Have ready:
6 tablespoons soft goat cheese, such as Montrachet, divided into 1 tablespoon portions
Place one tablespoon on one patty, place the second patty and seal at edges to enclose the cheese.
Repeat with the remaining 5 portions. Can be made ahead and refrigerated until ready to grill.
Prepare barbecue to medium-high heat. Grill burgers until cooked through, about 5 minutes on each side. Grill hamburger buns, cut side down, until lightly toasted, about one minute. Top burgers with roasted red pepper relish, then bun tops and serve.
Roasted Red
Pepper Relish
Makes 2 cups
Heat in a heavy large skillet on medium-high heat:
3 tablespoons olive oil
Add:
Four – 7 ounces jars roasted sweet red peppers, rinsed, drained, patted dry, and chopped
Saute two minutes. Add, stirring frequently for about 5 minutes:
1-1/2 cups chopped onions
1 tablespoon finely chopped garlic
Mix in a small bowl until sugar dissolves:
4-1/2 tablespoons cider vinegar
3 tablespoons sugar
Stir into red peppers.
Mix in:
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Season to taste with salt. Continue cooking until all liquid has evaporated. Cool to room temperature.
Philadelphia has an abundance of seafood. A clambake might be another great dish for the picnic.
Clambake
Serves 4
Combine in a a food processor and pulse just until the herbs are coarsely chopped:
4 cups basil
2 cups parsley
1/4 cup oregano
Add and process until a coarse paste forms:
1/3 cup olive oil
In a 5 gallon stockpot, add:
1 quart water
Four 1-1/2 pound lobsters
12 small red potatoes, scrubbed
4 ears corn in the busk
20 pearl onions, peeled
16 littleneck clams, scrubbed
24 mussels, scrubbed
Top with:
2 sticks salted butter, cut into 1/4-inch slices on top of butter slices:
Add:
12 jumbo shrimp in their shells, deveined
You may place the stockpot onto an open fire pit with the very hot coals or on a stovetop over moderately high heat. Steam for 25 minutes. Check the shrimp as they do not need to be cooked too long, and transfer them to a bowl. Cook for 5 to 8 minutes longer or until the steamer clams are open and cooked through.
Serve with melted butter.
You may want to make cupcakes and chances are, you may want to use food coloring, I have been advocating against using red dye 40 for many years and finally it is going to be banned.
Beets are a good alternative to achieve the beautiful look you want to achieve. The end result would be like a carrot cake with shredded carrots, which would make the cake moist.
Beetroot Cake
Serve 8
Preheat oven to 350 degrees F and line a 9X9-inch pan with parchment paper; Peel and grate finely:
3 large raw beets
Set aside.
Whisk in a bowl to dissolve sugars:
3/4 cup vegetable oil, neutral in taste
1/2 cup dark brown sugar, packed
1/2 cup sugar
Beat in, one at a time:
2 large eggs
In another bowl, mix dry ingredients:
1-1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
Pinch of salt
Mix together the dry ingredients and stir them into the wet mixture along with the grated beets.
Pour the after into the prepared pan, and bake for about 25-30 minutes or until a toothpick inserted in its center comes out clean. Let cool completely.
Prepare the frosting:
Place in the bowl of a stand mixer with a paddle attachment. Beat:
1 cup cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
Add and beat for 3 minutes until very smooth:
1 cup powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Spread the frosting over the cooled cake. Place in the refrigerator for three hours. Remove 15 minutes before serving.
Happy Fourth of July!
Email Audrey Wilson at audreywilson808@gmail.com.
