Bernice Porrazzo spent some happy times in Lancashire, sharing her love of cooking with her friends in Darwen before she returned to her American homeland. She left a legacy of great home cooked food behind her, so we've grilled her on the best food to eat for 4th July. She also let us in on how to make her legendary apple cake.

Listen to the Bernice on Cookin' Good Food

What's your earliest memory of food on 4th July?
"I lived down the eastern shore of New Jersey. My parents always had a huge barbecue on the 4th of July to celebrate the day. The menu was always diverse like our family heritage. Stuffed cabbage was permanently on the menu with side dishes of potato, mixed green and egg salads, baked (pinto) beans and bacon sweetened with brown sugar and a pasta dish. Other staples were hot dogs, corn on the cob, and hamburgers; steak was served to the adults. The best earliest memory of food on 4th July was when my dad's "fish catch of the day" I was 8 years old before I realized fish wasn't really a "staple" barbecue food!"

What do you eat to celebrate Independence Day?
"Last year my menu was grilled chicken in a barbecue marinade sauce, hot dogs on a bun with mustard, sauerkraut and pickle relish, grilled marinade red onions, mushrooms, zucchini, red and green peppers, mixed baby greens salad with feta cheese and my own balsamic vinegar dressing made with lemon juice, olive oil, garlic and fresh herbs, pickled cabbage salad, eggplant parmesan, and baked ziti macaroni. I served my Jewish apple cake, chocolate chip cookies and fruit salad from a carved watermelon boat for dessert. I served soda, beer and wine, coffee and raspberry ice tea as a drink."

How much do you change what you eat each year?
"Actually I change my menu each year so that my family does not tire of the same food. Sometimes I ask for "food requests" and accommodate the wishes. There are so many delicious recipes out there I have yet to make and I want to try them all!"

What food could you not manage without on 4th July?
"Salad! I love anything that is made with vinegar. I also cannot be without pickles!"

What did you do to celebrate when you lived in England?
"We had a small American Flag to hang and I would invite an English family to a barbecue to help celebrate the holiday. I served American recipes to share my culture with our English friends. I served baked beans, grilled chicken, salad, chocolate chip cookies, a pasta dish and an apple sweet gateau for dessert."

What was your favourite food in England?
"I just loved living in England and shopping for food each day to get the freshest produce, bread, fish and meat. Most Americans I knew would shop only for food their family was "used to" eating back home. My family had to try all sorts of new foods whilst we lived in Britain. I thought that if we are fortunate to live in another country then we should try the new foods. I tried blood pudding but will confess it is not my favourite. I tried quail eggs and enjoyed that. I made an oxtail soup that was lovely. But my favourite food was lamb joint with mint sauce. The butcher would cut me a beautiful lamb roast joint to cook which my family and I enjoyed eating. YUM!""

What is your most used kitchen utensil/appliance?
"My most used kitchen utensil is a silicone spatula that is heat resistant. I use it to sauté and to mix whilst cooking on the cook-top stove. I use a hand mixer whenever I bake and I am always entertaining therefore always baking. The Cuisinart Smart Power-7 hand mixer appliance's beater blades are easier to clean then my KitchenAid mixer."

Bernice's Jewish apple cake
(serves 16 or more)

Ingredients:
6 apples (Delicious or Gala)
1 tsp/5ml salt
2oz/55g sugar
4 eggs
5 tbsp/75ml cinnamon
8 floz/225ml sunflower/corn oil
12oz/350g flour
2 floz/50ml orange juice
8oz/225g sugar
1 tsp/5ml vanilla
3 tsp/15ml baking powder

Method:
Preheat oven to 350F/175-180C/Gas Mark 4.
Put the shelf in the middle of the oven.
Peel and slice apples and sprinkle 2oz of sugar plus cinnamon; set aside.
In a large bowl, add flour, sugar, baking powder, and salt.
Make a well and add remaining ingredients.
Generously coat the inside of a removable
bottomed round angel cake "tube" pan/tin with margarine/butter and dust with 1 tbsp of flour (shake out excess flour).
Stir with a spoon until blended; put 1/3 batter in tube pan.
Now put half the apple mixture in centre of pan; don't let the apples touch sides of the pan.
Spread 1/3 more batter and another layer of apple mix.
Top off with 1/3 remaining batter; make sure you cover the apples completely.
Bake in the oven for 1 hour. Test the cake is done with a long cake tester pick. If batter is on the pick leave it to bake longer in the oven.
Do NOT remove the cake from the pan until
somewhat cooled, about 30 minutes.
After 30 minutes, gently run a knife around the outer inside of the pan to release the sometimes sticky baked apples.
Then lift gently up the inner tube with the cake to completely cool.
When completely cool slide 2 flat large spatulas under the bottom of the cake (still in the tube part of the pan).
Gently lift the spatulas up and the cake should rise up at the same time whilst the tube tin will release the cake.
You may have to organize a third hand to gently push down the tube simultaneously or what I do is push it down the tube with my chin!
Have a cake plate waiting to place the apple cake on. I usually serve it at room temperature with ice cream.
Enjoy!

See also: Cookin' Good Food - American recipes