With the 4th of July fast approaching, take the stress out of entertaining, whether you’re hanging at the lake or in your backyard. Read on for six fun recipes for every stage of your celebration.
- 3 pounds small white potatoes
- Kosher salt
- 1 cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- ½ cup chopped fresh dill
- Freshly ground black pepper
- ½ cup chopped celery
- ½ cup chopped red onion
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cooled, cut them in quarters or halves. Place the cut potatoes in a large bowl. Pour the dressing over the potatoes. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours before serving.
Gina’s Orzo Salad
- 1 pound orzo
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- 2 lemons, juiced
- Kosher salt and freshly ground black pepper
- 2 cups halved cherry tomatoes
- 1 cup slivered almonds, toasted
- 1 small red onion, finely chopped
- 2 green onions, sliced
- 2 tablespoons fresh basil leaves
- 2 tablespoons mint leaves
- 5 ounces crumbled feta cheese
- Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, 8 to 10 minutes. Drain into a colander and let cool.
- Whisk together the Dijon, olive oil, and lemon juice in a large serving bowl. Season with salt and pepper, to taste. Add the cooled orzo, cherry tomatoes, almonds, red onion, green onions, basil, mint, and feta. Toss together and taste for seasoning. Add salt and pepper if needed and serve.
- 12 ears fresh corn, unshucked
- ½ pound (2 sticks) unsalted butter, room temperature
- 3 limes, zest finely grated
- 1 bunch fresh chervil, chopped
- Salt and freshly ground black pepper
- ½ pound queso fresco, finely grated
- ¼ cup cayenne pepper
- Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.
- While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.
- Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold it like a handle. Roll the cob in the lime butter and then roll in the queso fresco; sprinkle with cayenne pepper. Place on a large platter and serve while hot.
- ½ cup yellow mustard
- ¼ cup apple cider vinegar
- ¼ cup packed light brown sugar
- 1 ½ tablespoons mustard powder
- 2 teaspoons hot sauce
- ½ teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 8 skin-on, bone-in chicken thighs (2 to 2 ¼ pounds)
- Vegetable oil, for brushing
- Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, ½ teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
- Brush the grill grates with vegetable oil. Put about ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well-marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce and desired sides.
- Two 15-ounce cans sliced peaches in syrup
- ½ cup (1 stick) butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
Homemade whipped cream:
- 2 cups whipping cream, chilled in the fridge
- 4 tablespoons sugar
- Preheat the oven to 350 degrees F.
- Drain 1 can of peaches; reserve the syrup for the other. Place the butter in a 9-by-12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it’s melted.
- In a medium bowl, mix the flour and sugar. Sir in the milk and reserved syrup. Pour the batter over the melted butter in the making dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and brown.
- For the whipped cream, chill a large metal mixing bowl and wire beater in the freezer for 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon.
- Serve the cobbler warm with fresh whipped cream.
- 2 cups fresh lemon juice (from 15 lemons)
- 1 ½ cups sugar
- 5 ½ cups water
- ½ 10-ounce bag frozen raspberries
- Add the lemon juice to a pitcher. Mix the sugar and 1 ½ cups of water to make a syrup, stirring well until the sugar dissolves.
- Add the sugar syrup to the lemon juice and top with 4 cups of water. Taste to make sure it’s sweet enough for you, then add the raspberries.
- Stir the lemonade and chill in the fridge before pouring over ice and serving.
Want more inspiration? Head over to Food Network for more festive recipes to ring in the holiday.
By Celia Reid, TDS Communications Intern