Tuesday Recipes

The 4th of July is this weekend (Saturday), so I'm reposting a blog post from last year. While it was originally posted on July 3, it's full of recipes for the 4th. Enjoy!

To view the original blog, click here.

The 4th of July is one of America’s most iconic holidays. Fireworks, food, summer…what’s not to love? While many of us will be eating burgers and hot dogs – whether the meat version or veggie version of either – there’s plenty of other foods to add to the holiday spread. I’ve got only a few offerings here, but it’s a start. Enjoy!

GRILLED APPLE PIE

Jolinda Hackett, About.com’s Vegetarian guide, writes, “There's nothing more American than apple pie, and grilling out for the fourth of July. Combine the two with the most American thing I can possibly thing of - grilled apple pie! If you want to really wow your meatless friends at an all-American barbecue, try this recipe. Yes, you can cook a homemade apple pie right on your barbecue! Need this grilled pie recipe to be vegan? Use a non-animal based shortening and just use vegan margarine in place of the butter. Happy birthday, America!” Jolinda adds that the recipe is by Bush's® Beans. Serves 4 to 8.

Ingredients:

2 cups plus 2 tbsp flour, divided

pinch salt

1/2 cup shortening, chilled

5 tbsp ice water, or more if needed

1/4 cup sugar

1/2 tsp nutmeg

1 tsp cinnamon

1/8 tsp cloves

8 cups slices apples (about 6 large apples)

2 tbsp lemon juice

1/2 cup brown sugar

1/4 cup butter, cold

vanilla ice cream (optional)

cheddar cheese (optional)

Preparation:

Combine 1 1/2 cups flour and salt. Add shortening and cut into flour and salt with pastry blender until coarse and crumbly.

Stir in ice water, a little at a time until dough forms in a ball. Wrap dough in plastic wrap and chill for 20 minutes.

Roll out dough into a circle and fit into a pie plate.

Preheat charcoal or gas grill for indirect cooking at 400 degrees.

In a small bowl, combine the granulated sugar, 2 tablespoons flour, nutmeg, cinnamon, and cloves.

In a separate large bowl, toss apple slices with lemon juice (to prevent the apples from turning brown). Then add the sugar/flour/spice mixture to the apples and toss to coat the apple slices with the spice mixture.

In a medium bowl, combine the remaining 1/2 cup flour with the brown sugar. Add the pieces of butter, and cut in with a pastry blender, until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.

Place the pie on a cookie sheet, and bake over indirect heat until the apples are tender and bubbly, about 50–60 minutes. Remove the pie and let sit for at least 10 minutes to cool before serving.

Serve with generous scoops of ice cream and slices of extra sharp Cheddar cheese.

EGG POTATO SALAD

This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!

5 pounds potatoes (I use regular white potatoes)

6 – 8 eggs

1 – 2 onions, diced

3 – 4 cups mayo (if you usually use a vegetarian version, go for it)

1/2 cup mustard

Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.

While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.

Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.

CHOCOLATE TOFU ICE CREAM

This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.

1 lb. soft tofu, drained

1 cup sugar

1 cup plain soy milk

1/2 cup unsweetened cocoa powder

1 Tbs. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth.

Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

COCA-COLA SOFT SERVE ICE CREAM

This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart

Coca-Cola Soft Serve with Peanut Brittle Crunch

For the ice cream:


3 cups Coca-Cola Classic (two 12-ounce cans)


1 (0.25 ounce) envelope unflavored gelatin


2 tablespoons cold water


1 tablespoon corn starch

1 cup whole milk

1 cup heavy cream

1 cup evaporated milk

2/3 cup granulated sugar

2 tablespoons corn syrup

For the peanut brittle:

1/2 cup granulated sugar

2 tablespoons water

1 cup dry-roasted peanuts

Kosher salt, to taste

For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.

In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.

Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.

Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.

When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.

To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.

Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."

RED, RED SALAD

From the June 2004 issue of Vegetarian Times. The recipe, which serves 8 and is ready in 30 minutes or less, begins, “Reminiscent of the '50s favorite chopped salad, this dish indulges your whim for something red and colorful for spring and summer eating. You can dress this with an oil-and-balsamic vinegar mixture or any other preferred dressing. Because this is a focal point for lunch or supper, accompany the salad with grilled cheese squares and wrap the meal up with a tempting sweet, such as a wedge of berry pie. Toast the meal with icy lemonade. This makes about 8 1- to 1 1/2-cup servings.”

1 bunch radishes, greens removed, trimmed and quartered

1/2 head red cabbage, cored and chopped

1 cup grape tomatoes

2 1/2 cups red kidney beans, drained and rinsed

1 large red bell pepper, seeded and diced

1/2 large red onion, diced

Salt and freshly ground black pepper to taste

Salad dressing to taste

Put all vegetables and beans in a large salad bowl, and season with salt and pepper. Dress with salad dressing, toss and serve.

nutritional information Per SERVING: Calories: 100; Protein: 6 g; Carbohydrates: 20 g; Sodium: 200 mg; Fiber: 6 g; Sugar: 3 g; Vegan

FRESH BERRY TART WITH TOASTED NUT CRUST

This recipe is from the July 2009 issue of Vegetarian Times. The recipe, which serves 8, begins, “A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.”

Crust

1/4 cup each almonds, pecans, and hazelnuts

3/4 cup whole-wheat flour

1/4 cup sugar

1/4 tsp. salt

6 Tbs. chilled unsalted butter, diced

1 large egg yolk

Filling

1/2 cup light sour cream

1/2 cup nonfat plain Greek yogurt

2 Tbs. light brown sugar

1 tsp. vanilla extract

1/4 tsp. grated orange zest

1 cup blueberries

1 cup raspberries

1 Tbs. orange juice

To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.

Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.

Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.

To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 
5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.

nutritional information Per Slice: Calories: 288; Protein: 6 g; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 26 g; Cholesterol: 58 mg; Sodium: 87 mg; Fiber: 4 g; Sugar: 13 g

BERRY REFRESHING GREEN TEA GRANITA

This comes from the Ocean Spray website. Lots of great recipes! This one seems perfect for the 4th!

Ingredients

Granita:

32 ounces Ocean Spray® Light Cranberry & Raspberry flavored Juice Drink
Raspberry Cranberry Juice Drink, reserving 1 cup


4 bags green tea

Sauce:

16 ounces Ocean Spray® Light Cran-Raspberry® Raspberry Cranberry Juice Drink

1/4 cup raspberries, fresh or frozen

8 Mint sprigs, for garnish, optional

Directions

Granita: 
Pour juice for granita, except reserved 1 cup, into a non-metal 8x8-inch baking pan.



Heat reserved 1 cup juice in a microwave safe container on HIGH for 3 minutes. Remove from microwave and add tea bags. Let steep for 5-minutes. Remove tea bags and squeeze. Add tea and juice mixture to pan. Stir gently. Cover with plastic wrap. Freeze overnight.

Remove from freezer and let sit for 10 minutes. Break up into pieces. Place 2 cups of granita mixture in a food processor. Process until mixture is smooth. Pour into a clean non-metal 8x8-inch pan. Repeat processor steps with remaining granita mixture.


Return granita to freezer. Freeze until firm, about 6 hours.

Remove from freezer just prior to serving. Scoop 1/2 cup into serving bowls. Makes 8 1/2 cup servings.

Sauce: 
Pour juice into a medium saucepan. Bring to a boil. Cook until sauce has been reduced to 1/2 cup, about 15-20 minutes. Remove from heat and stir in raspberries. Drizzle one tablespoon of sauce over granita. Sauce may be used hot or cold. Makes 8 1-tablespoon servings.