{"id":12749,"date":"2021-07-01T11:35:03","date_gmt":"2021-07-01T15:35:03","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=12749"},"modified":"2023-08-23T03:56:23","modified_gmt":"2023-08-23T07:56:23","slug":"red-white-and-blue-sundaes","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=12749","title":{"rendered":"Red, White, and Blue Sundaes"},"content":{"rendered":"\r\n
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I know I just posted a recipe, but this one is ideal for July 4 so I\u2019m giving it to you this week. I promise not to inundate you in future!

As far as I am concerned, July Fourth isn\u2019t primarily a day for cooking. I think of it as a day for family and community.<\/p>\r\n\r\n\r\n\r\n

I love to swim with family and friends. I enjoy watching the Independence Day parade<\/a> at noon in Shelburne Falls, Massachusetts, and I adore listening to Mohawk Trail Concerts\u2019 annual jazz offering<\/a> in the afternoon. I\u2019m thrilled that the latter two events are returning this year after their COVID-induced hiatus in 2020.<\/p>\r\n\r\n\r\n\r\n

I\u2019m not a fan of fireworks. I spent too much time when I was little overseas in countries where explosives were readily available and children could burn themselves. If my neighborhood is planning a display, however, I try to be a good sport and not cover my eyes and ears too obviously during the fireworks.<\/p>\r\n\r\n\r\n\r\n

Despite all of these activities (and more!), one has to eat\u2014and it\u2019s nice to have something in one\u2019s repertoire for Independence Day that goes beyond hot dogs.<\/p>\r\n\r\n\r\n\r\n

You may have your own special summery dishes: a great aunt\u2019s potato salad, a smashed hamburger (these are very popular right now on the internet), sun tea, a strawberry pound cake.<\/p>\r\n\r\n\r\n\r\n

Here I offer a couple of suggestions in case readers need a little recipe inspiration. Actually, I\u2019m just offering ONE\u2014but I suggest you visit some past recipes here as well. Tammy’s Tangy Kielbasa<\/a> is easy and tasty. Cliff\u2019s Potato-Chip Chicken<\/a> is more work, but it has a holiday appeal.<\/p>\r\n\r\n\r\n\r\n

My new recipe this week is a red, white, and blue sundae. It uses strawberries (which are finishing up their season in these parts) and blueberries (which are starting theirs). If you want to simplify life, look in a cookbook for a standard ice-cream formula that doesn\u2019t require cooking like my custard recipe.<\/p>\r\n\r\n\r\n\r\n

If you want to make things even simpler, purchase your ice cream from an ice cream distributor<\/a>. I suggest a high-quality local brand.<\/p>\r\n\r\n\r\n\r\n

I wish you a glorious fourth of activity and eating.<\/p>\r\n\r\n\r\n\r\n

Red, White, and Blue Sundaes<\/strong><\/p>\r\n\r\n\r\n\r\n

The Sauce:<\/em><\/p>\r\n\r\n\r\n\r\n

Ingredients<\/em>:<\/p>\r\n\r\n\r\n\r\n

2 cups cut-up strawberries
1\/2 cup sugar
1 tablespoon lemon juice
1 generous tablespoon butter<\/p>\r\n\r\n\r\n\r\n

Instructions:<\/em><\/p>\r\n\r\n\r\n\r\n

Place the berries, sugar, and lemon juice in a nonreactive (stainless steel or enamel) saucepan. Bring the mixture to a boil, stirring constantly. Reduce the heat, add a little bit of the butter, and simmer for 15 to 20 minutes, stirring every few minutes.<\/p>\r\n\r\n\r\n\r\n

Turn off the heat, stir in the remaining butter so that it melts, and continue to stir the mixture for 3 to 4 more minutes to distribute the berries. Use immediately or refrigerate. Makes about 1-1\/3 cups sauce.<\/p>\r\n\r\n\r\n\r\n

Vanilla Ice Cream:<\/em><\/p>\r\n\r\n\r\n\r\n

Ingredients:<\/em><\/p>\r\n\r\n\r\n\r\n


1-1\/2 cups milk
4 egg yolks
2\/3 cups sugar
1-1\/2 cups heavy cream
2 teaspoons vanilla
1 pinch salt<\/p>\r\n\r\n\r\n\r\n

Instructions:<\/em><\/p>\r\n\r\n\r\n\r\n

Heat the milk until it is steamy but not boiling. In a separate bowl, whisk together the egg yolks and the sugar until the mixture is thick and light yellow (about 4 minutes).<\/p>\r\n\r\n\r\n\r\n

Whisk a bit of the hot milk into the egg mixture. Then whisk in more, up to 3\/4 cup. Whisk the milky egg yolks into the remaining milk. Cook over medium heat until the custard begins to thicken but does not boil (about 2 to 3 minutes on my gas stove).<\/p>\r\n\r\n\r\n\r\n

Remove the custard from the heat, and strain it into a heatproof bowl or pot. Cover and cool thoroughly.<\/p>\r\n\r\n\r\n\r\n

When the custard is cold whisk in the cream, vanilla, and salt. Place this mixture in your ice-cream freezer and churn until done.<\/p>\r\n\r\n\r\n\r\n

This recipe makes a little more than a quart of ice cream.<\/p>\r\n\r\n\r\n\r\n

Assembly:<\/em><\/p>\r\n\r\n\r\n\r\n

For each sundae, scoop out 1\/2 cup ice cream. Spoon on some strawberry sauce, dab on a little whipped cream (optional but good), and top with a couple of fresh local blueberries.<\/p>\r\n\r\n\r\n\r\n

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The Fourth of July is an ideal day for ICE CREAM! With strawberry sauce and blueberries, nach.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[17,528],"tags":[2061,592,2062],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12749"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12749"}],"version-history":[{"count":9,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12749\/revisions"}],"predecessor-version":[{"id":13103,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/12749\/revisions\/13103"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}