In the Kitchen :: Fourth of July Recipes

Lobster Salad with Grapefruit & Avocado by Taste Williams Sonoma

We're currently in Breckenridge, CO to celebrate the Fourth of July and attend my cousin's wedding in the mountains.  If you're still not sure what you will be making for your Fourth of July festivities, I have rounded up some drool-worthy recipes that will be sure to please a crowd even on the hottest summer days.  Bon appétit!

Mexican Street Corn by A House in the Hills

Tuscan-Style Marinated Chicken with Couscous by Dreams in HD

Mussels with White Wine by Bon Appétit Magazine

Mango & Salted Coconut Popsicles with Crushed Peanut Topping by The Design Files

Strawberry Lime Basil Shortcakes by The Artful Desperado

Recipe :: Ginger Berry Chia Seed Pudding

After having friends over on Tuesday night and making The Artful Desperado's wickedly delicious {but wickedly sinful} Salted Chocolate Diablo Cookie Ice Cream Sandwiches, the following morning I felt the need for a super healthy breakfast.  I have been putting Chia Seeds in my smoothies for quite some time {they are packed with fiber and vitamins}, but decided to follow Camille Styles' recipe and make Ginger Berry Chia Seed Pudding...and I couldn't have been more pleased with the results!  I loaded mine with berries and nuts, but I could see a dozen different variations that could easily take it from breakfast to dessert.

Ginger Berry Chia Seed Pudding (Recipe via Camille Styles)
Serves 1

INGREDIENTS
1/2 cup + 2 tablespoons almond milk (or the milk of your choice)
2 teaspoons honey
2 tablespoons chia seeds
6 – 8 raspberries, blackberries or blueberries, plus more for topping
1/2 teaspoon finely grated orange zest
1/4 teaspoon finely grated fresh ginger
1/8 teaspoon vanilla extract
Pinch of kosher salt
Nuts or seeds for topping (I love a mixture of slivered almonds and hemp seeds.)

INSTRUCTIONS
In a mason jar or other container with tight fitting lid, combine almond milk and maple syrup. Shake to combine.

To the jar, add next 6 ingredients. Shake well, then refrigerate for at least 4 hours or overnight.  During the first 2 hours of chilling, shake well every 30 minutes to evenly distribute the chia seeds.

The pudding is ready when it’s very thick.  Pudding keeps for up to 3 days in the fridge.

Recipe :: Berry Crumbles

My Mom's specialty has always been her Apple Pie.  Flakey, buttery, and the perfect combination of sweet and tart, it is the highlight of any holiday feast.  However, my Dad's take on the fruit-filled dessert {his favorite} is a more simple but equally delicious cobbler {I believe the recipe he used was from the infamous 1970's cookbook "The Vegetarian Epicure"}.  Over the years I have eaten countless cobblers with my dad, and because of that whenever I make one I can't help but feel like I'm back at home having a '24' marathon with my him {we were totally addicted}.

I love a good cobbler because it is easy to adjust the portion size {Ryan and I definitely don't need to finish an entire pie just the two of us} and the topping is much less labor intensive to make than a homemade pie crust.  For those nights where you finish dinner and decide you just need something sweet to finish up the meal, you can prepare and bake it in a little over an hour...just the right amount of time to get cuddled up on the couch with a good book or movie.  Is there much better than a spontaneous dessert?  I think not.

Today I want to share with you my recipe for a super simple Berry Crumble, the perfect sweet treat for you and your Valentine {these Chocolate Pots de Creme being another irresistible option}.  I adapted the recipe from my trusty "Barefoot Contessa at Home," cookbook...swapping peaches and blueberries for a combination of blackberries, raspberries, and blueberries.  Feel free to change out the fruit based on what's in season or in your fridge.  Serve with a scoop of ice cream and celebrate love!

Berry Crumbles {recipe adapted from "Barefoot Contessa at Home"}
Serves 5-6

FOR THE FRUIT
2 pounds mixed berries {I used Trader Joe's frozen berries, but any combination of fresh works too}
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granualted sugar
1/4 cup all-pupose flour

FOR THE CRUMBLE
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

DIRECTIONS
Preheat the oven to 350 degrees.

Place berries in a large bowl {if using frozen, make sure they are dethawed}.   Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.  Enjoy!