The 4th of July is a time for celebration of our Freedom and Independence. HOLIDAYS are great times for party planning of BBQ's, Picnics, Swimming, and family fun. For this 4th of July season, we will give you some awsome red, white and blue table decorations and artificial flowers that look and feel real for decorating your home.
Rows of seasonal berries and whipped creme fraiche form the stars and stripes on Nancy Kenmore's Old Glory Tart. Tall candles can be added and lit before serving, adding more festivity. Invited to a BBQ, picnic, 4th of July Celebration Dinner? Bring this dessert and you will be a winner for sure!*"Special Occasions", by John Hadamuscin (picture above from this book also). FREE 4TH OF JULY RECIPE below. Enjoy!
INGREDIENTS: 1lb. frozen puff pastry, defrosted in the refrigerator, 1 lg. egg yolk, mixed with 2 tsps. water, 1 1/2 lbs. (3 8oz. containers) creme fraiche, grated rind of 1 lg. orange, 4 tbls confectioners' sugar, 4 tbls orange liqueur, 1c blueberries, 1 pt. red raspberries, 2/3c raspberry jelly.
DIRECTIONS: Roll out the puff pastry into a 1/8in. thick rectangle measuring not less than 12x16 inches. Cut an 11x15" rectangle in the center of the pastry, leaving 1/2"-wide strips all around. Place the rectangle on a foil-lined baking sheet. Use the strips to create a vertical lip all around the rectangle, brushing the edges with ice water to make them adhere; trim away any excess pastry. Chill the pastry shell until firm, about half an hour.
Preheat the oven to 400 degreesF. Prick the bottom of the pastry shell all over with a fork and brush the top of the outside lip with the egg yolk mixture. Line the bottom of the shell with aluminum foil weighted with dry beans, keeping the foil away from the lip. Bake the pastry shell until the edges begin to brown, 12-15 min. Remove the beans and foil and continue baking until the shell is golden brown, about 7 min. longer.
In a small bowl, beat the creme fraiche and orange rind until the cream begins to form soft peaks (creme fraiche will whip more quickly than regular heavy cream). Beat in the confectioners' sugar and 2 tbls of the liqueur and continue beating until stiff peaks form.
Transfer a third of the mixture to a pastry bag fitted with a medium star tip. Spread the remaining mixture over the bottom of the cooled tart shell.
Arrange the largest unblemished blueberries checkerboard-style in the upper left corner of the tart to simulate the dark blue background and the stars. Select the largest unblemished red raspberries and arrange them in alternating rows about 1/2 in. apart to simulate the stripes. Using creme fraiche mixture in the pastry bag, pipe in the white stars and white stripes.
Melt the raspberry jelly in a small heavy saucepan over very low heat and stir in the remaining 2 tbls liqueur. Using a small pastry brush or a clean artist's paint brush, glaze the tops of the berries. Play a John Philip Sousa march to salute your accomplishment.
The 4th of July Celebration is not complete without Strawberry Shortcake and here is a FREE recipe winner! *"Summertime Treats", by Sara Perry.
INGREDIENTS: 2 pints of fresh strawberries, hulled and sliced; granulated sugar for sweetening; For the strawberry sauce: 2 pints of strawberries, hulled and sliced; 3/4c powdered sugar, 2 tsp fresh lemon juice. For the shortcakes: 2c all-purpose flour, 2 tbls sugar, 1 tbls. baking powder, 1/2 tsp salt, 1/2c chilled unsalted butter, cut into pieces, 2/3c milk, 1 tsp. vanilla extract.
DIRECTIONS: To make the shortcakes, stir together the flour, granulated sugar, baking powder, and salt. Add the butter and cut in with a pastry blender until the mixture resembles coarse crumbs. Do not overmix. The bits of butter should still be cool to the touch. Combine the milk and vanilla, and stir into the flour mixture until a dough begins to form.
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