Posts Tagged ‘Fourth of July Recipes’

The Last Bastion of Sexism

Tuesday, July 1st, 2014
My neighbors' pig doing its thing.

My neighbors’ pig doing its thing.

As July 4 approaches I know I should write about grilling. Here’s the problem: I’m not a griller. Grilling is one of the few areas of life in which I am sexist. (The others all involve home repair.) Somehow I always wait until men arrive to haul out the charcoal and the grill.

I apologize to the men in my life—and to the goddesses of feminism. One of these days I’ll work on my grilling skills. Not before this Friday, however.

So here’s my compromise: a sauce that can accompany grilled meats, poultry, or vegetables.

My neighbors the Gillans recently held a pig roast. The whole thing was incredibly impressive, and the meat was delicious. At the end of the weekend, even after giving away lots of meat to their houseguests, they had quite a bit of pork on bones remaining.

I hate to see good meat and bones get thrown out so I volunteered to take the leftovers home. (Did I mention that the Gillans are REALLY GREAT neighbors? They gladly gave me the pork.) I boiled the whole thing for a while with onions and spices so that it was easy to get the meat off the bones. I used quite a bit of the meat in a tasty bean dish.

There was still leftover meat.

So … I threw together some barbecue sauce. I know I cheated a bit with this sauce by using a ketchup base. Our tomatoes aren’t in season yet, however, so the ketchup was expedient. The resulting sauce turned out just the way I like it, with lots of sweet and lots of tart.

I wish my readers a glorious fourth! May all of you, female and male, grill up a storm.

barbecue porkweb

Kansas City-ish Barbecue Sauce

Ingredients:

extra-virgin olive oil as needed for sautéing
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1-1/2 teaspoons salt
ground pepper to taste
1/4 cup cider vinegar
1/4 cup lemon juice
1 cup catsup (use all-natural and/or organic ketchup)
1/3 cup molasses (or molasses mixed with maple syrup)
1/3 cup brown sugar
1 tablespoon Worcestershire sauce
a few shakes of hot sauce
2 tablespoons water

Instructions:

Warm the oil in a skillet. Sauté the onion for 5 minutes. Add the garlic, and toss it around in the pan for 30 seconds. Stir in the chili powder, salt, and pepper, and stir to release their oils. When the spices start drying out in the pan, stir in the remaining ingredients.

Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring frequently.

Let the sauce cool briefly; then put it in a blender and blend until smooth. Pour the blended sauce into a clean glass jar, bring it to room temperature, and then refrigerate it. This sauce is best made the day before you want to use it. It should last for at least 2 weeks.

Makes about 1-1/2 cups.

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All-American Shortcake

Friday, July 3rd, 2009

a slice of shortcakeweb

 

I just bought what I think may be my last strawberries of the season! I’m sad, but there’s so much great produce hopping into farmstands that I can’t weep for long.

 

I haven’t made jam yet this year so I hope to use some of my new berries for that. I’m also planning a classic shortcake for our Singing Brook Farm neighborhood picnic on Independence Day. If I decide that my contribution HAS to be red, white, and blue, I’ll throw in a few blueberries as well. (In fact, this shortcake may be made with just about any fruit; I may love it best with a mixture of peaches and raspberries.)

 

This recipe is flexible. If you don’t want to prepare your whole shortcake at once you may cut the dough into squares or circles before baking it. Or you may cut the baked big shortcake into wedges and THEN add the strawberries and cream to each piece. Any way you slice it, this dish will sweeten your Fourth of July.

 

I’ll write more about our picnic after the event.  It features fabulous foods, games, a rubber-duck race, and convivial company. Meanwhile, happy Independence Day to all! Be sure to pursue happiness on Saturday………

 

July4pc2

 

Ingredients:

 

for the berries:

 

1 quart strawberries

sugar as needed

 

for the shortcake:

 

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/2 cup buttermilk

1 egg

1/2 teaspoon vanilla

1 to 2 tablespoons melted butter

 

for the topping:

 

butter as needed

1 cup heavy cream, whipped (and sweetened if you really need to do that!)

 

Instructions:

 

Preheat the oven to 400 degrees. Line a cookie sheet with parchment or silicone.

 

For the berries: wash and hull the strawberries. Save out 6 to 8 berries for a garnish. Sprinkle sugar over them as needed (this will depend on how sweet they are—you’ll just have to sacrifice yourself and taste them!). Set them aside to juice up while you make the shortcake.

 

For the shortcake: in a large bowl stir together the flour, sugar, baking powder, baking soda, and salt. Cut it in the shortening with knives or a pastry blender until the mixture resembles coarse crumbs. Whisk together the buttermilk, egg, and vanilla, and stir them into the flour mixture. Mix just until the dry ingredients are moistened.

 

Turn the dough out onto a floured board, and knead it 8 to 10 times. Shape the dough into a circle that measures 6 to 8 inches in diameter, and place it on the lined cookie sheet. The trick in the kneading and shaping is to be VERY gentle with the shortcake dough; if you abuse it, your shortcake won’t puff up beautifully as mine did. (Of course, I employed my secret ingredient—my sister Leigh—who has artistic hands!)

 

Brush the top of the shortcake with melted butter. Bake it for 15 to 20 minutes, until it is a light golden brown. Cool it on a wire rack. It will look like a delicious giant biscuit or scone.

 

When you are ready to eat the shortcake put it on a platter and carefully split it with a knife into two horizontal pieces. Butter the cut pieces.

 

Place the bottom half of the biscuit on a plate, and spoon half of the strawberries on. Top with the other shortcake half, and put on the additional strawberries. Top with whipped cream and the six reserved berries.

 

If your shortcake didn’t rise sufficiently, forget about cutting it in half and just butter the top. Place all of the strawberry mixture, the whipped cream, and the reserved berries on top.

 

Serves 6 to 8. 

 

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