|  |  Listen to food for the fourth of July on Cookin' Good Food
Tanya is from the Junior League Northern Virginia, a charitable organisation of women who work with volunteers to help improve the local community. She sent in some Independence Day recipes from the organisation's cookbook, "What Can I Bring".
Tanya says, "Independence Day is the highlight of the summer season for Americans. Summer food in the USA means grilling on the BBQ, taking picnics, visiting our beautiful beaches, lakes, mountains and parklands and celebrating outdoors."
B-B-Q Sauce
(serves 6-8)
"Barbeque sauce is a staple of American summer cooking. Several states claim to have the best BBQ sauce recipe, but regional tastes and opinions are as varied as our population. Summer is filled with 'Cue Cookoffs with any kind of meat you can imagine covered in the delightful elixir. The following recipe is an excellent accompaniment to beef, chicken or pork and will keep in your refrigerator for weeks."
Ingredients:
1 x 400g bottle ketchup
3 tbsp/45ml butter or margarine
3 tbsp/45ml brown sugar
2 tbsp/30ml Liquid Smoke*
4 tbsp/60ml Worcestershire sauce
3 tsp/15ml dry mustard
2 tsp/10ml celery seed
1/4 tsp/1 ml ground red pepper
4floz/125ml water
salt and ground black pepper to taste
(*you could use HP sauce instead)
Method:
Cook all ingredients over medium heat 10 minutes, stirring occasionally.
Separate small amount with which to "paint" uncooked meat before barbecuing. Serve remainder warm.
Blue Cheese Potato Salad
(serves 4 to 6)
"American summers teem with red, white and blue. Our summer outdoor picnics begin with Memorial Day in May, and end with Labor Day in September. Potato salad is a classic picnic dish, and the following make-ahead recipe is portable, tasty, and a safe carry-along alternative to mayonnaise-based salads. The red, white and blue ingredients promise a colourful accompaniment to other picnic staples."
Ingredients:
500g red new potatoes, cut into small wedges
3 tbsp/45ml red wine vinegar
4 tbsp/60ml olive oil
1/4 tsp/1ml ground black pepper
1/2 tsp/2ml salt
1oz/25g crumbled blue cheese
1 red bell pepper, seeded and chopped
1/4 red onion, diced
6 bacon slices, cooked and crumbled
2 tbsp/30ml minced fresh parsley
Method:
Boil potatoes in salted water to cover 10 to 12 minutes or until tender.
Drain and place in a large bowl.
Whisk together vinegar and next 3 ingredients; pour over potatoes and toss to coat.
Add 3 tablespoons cheese, tossing well. Add red pepper and onion, tossing well.
Cover tightly and refrigerate until thoroughly chilled.
Toss potato salad with remaining cheese, bacon, and parsley just before serving.
Spiked Apple Pie
(serves 8)
"Apple Pie is a culinary symbol of the United States and true bakers know the key to success is different types of apples baked in the same pie. Whether we have Johnny Appleseed to thank for the widespread variety and availability of this versatile fruit or not is the stuff of American legends. The following recipe is a variation of the original that would have ol' Johnny asking for seconds."
Ingredients:
8 apples, peeled and thinly sliced (use apples that hold their shape when baking)
4 tbsp/60ml lemon juice
650ml rum (or bourbon or brandy)
200g sifted plain flour
2 pinches salt
250ml shortening
90-100ml ice water
2 tbsp/30ml plain flour
85g granulated sugar
1 tbsp/15ml ground cinnamon
Dash of ground nutmeg
2 tsp/10ml brown sugar
Milk
Granulated sugar
Method:
Combine first 3 ingredients, tossing to coat; chill.
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly.
Add water, 1 tablespoon at a time, stirring with a fork.
Work dough into 2 balls using your hands, chill.
Drain apple mixture reserving 60ml of liquid to return to apple mixture.
Stir in flour and next 4 ingredients, chill.
Press 1 dough portion into a flat circle with smooth edges, using your hands.
Roll dough to a circle 1 1/2 inches larger than inverted pie plate on a lightly floured surface.
Fit into pie plate, trimming edges and rolling dough to make a double thickness around the rim.
Flute edges, using your fingers.
Prick bottom and sides with a fork.
Spoon apple mixture into prepared pie crust, forming a dome.
Prepare remaining dough portion as above for top crust.
Brush with milk and sprinkle with sugar.
Cover edges with aluminum foil.
Bake on a baking sheet at 375F for 25 minutes. Remove foil and bake 20-25 more minutes.
Virginia Bicentennial Chicken Salad
"While we celebrate our independence, we as Americans we never forget our continued close ties with Great Britain and proudly roll out our culinary best for visiting British dignitaries. This chicken salad recipe was deemed so outstanding it was served to Queen Elizabeth II when she visited Virginia in 1976."
Ingredients:
4 tbsp/60ml mayonnaise
1 tsp/5ml curry powder
2 tsp/10ml lemon juice
2 tsp/10ml soy sauce
500g cooked, cubed chicken breast
225g can sliced water chestnuts, drained
225g seedless green grapes, halved
1 x 225g can pineapple chunks, drained
125ml chopped celery
125ml slivered almonds, toasted
Method:
Combine first four ingredients in a small bowl
Combine chicken and next 5 ingredients in a separate bowl; pour dressing over mixture, tossing to coat.
Cover and chill overnight. |
