4th of July Menu
Tasty food that is perfect for entertaining on the 4th of July!
Each year on July 4, Americans celebrate that freedom and independence with barbecues, picnics, and family gatherings. If you're looking for uniquely recipes that can enhance your festivities, check out our suggestions for July 4th meals. Not only do our recipes add new flair to traditional Independence Day meals, they are a treat to be tasted by all.
A Maine tradition is serving fresh lobster rolls at summer gatherings. Our Downeast Lobster Rolls are shipped ready-to-prepare with a pound of fresh Maine Lobster Salad, Six New England split-top-rolls, and the instructions for creating this classic Maine Meal. 6 Servings.* Downeast Lobster Rolls
These lobster rolls are perfectly complimented with chocolate Whoopie Pies which you can also purchse from us. YUM! Our customers love our genuine Downeast Lobster Rolls and Whoopie Pies, a great Maine warm weather treat. Our Lobster Rolls are presented with a pound of fresh Maine lobster salad (just a touch of mayonnaise, salt and pepper), and 6 split top rolls. To make this a perfect Maine meal, we include 6 freshly made Maine Whoopie Pies. A Whoopie Pie, pictured here to the left, is an oversized chocolate cookie cake filled with delicious creamy vanilla filling. If you've never had one, you are in for a treat.* Downeast Lobster Rolls and Whoopie Pies
Serving Suggestions: Serve with wedges of fresh fruit, vegetables with dip, coleslaw, corn on the cob and assorted potato chips and Ginger Mint Lemonade (see recipe below).
Ginger Mint Lemonade: (makes about 1 1/2 quarts, 6-8 servings)
Ginger and mint are a great combination that both complement lemon flavor. However, if you aren't comfortable with this combination, feel free to omit one or both of them. Add some of the fruit solids to the final mix if you want a pulpy lemonade.12 medium lemons, scrubbed, halved pole-to-pole and sliced thin
2 tbsp. grated fresh ginger
1 1/2 cups fresh mint leaves
1 1/4 cups sugar
5 cups cold water
Mash lemons, ginger, mint and sugar in a large bowl with a potato masher until juices release, sugar dissolves and mixture is syrupy. This takes about 4 minutes or use a stand mixer with paddle attachment on low speed to mash the mixture; process for about 45 seconds.
Pour half of mixture through a sieve into a pitcher. Push on solids to get out as much liquid as possible. Discard solids and repeat with other half of mixture. Add water and stir until blended. Chill well and stir before serving over ice.
Table Settings: Be creative with your table setting as well. Use napkins with a blue pattern mixed with red placemats. Also, display tall candles in red and blue all over the table. Lastly, bright, festive flowers in a clear vase show off the colors of summer.
A very festive dessert to tie in the fresh fruits of summer...
Red, White and Blueberry Cupcakes
Put the berries with the cupcakes, whip up the cream, and have a great time-it's summer.
Makes 12 regular cupcakes
Cupcake Making 20 minutes
Cupcake Baking 350 degrees F., for about 25 minutes
1/3 cup fresh blueberries
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup whole milk
1/4 cup fresh raspberries
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup fresh raspberries
1/3 cup fresh blueberries
Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 12 muffin tin cups with paper cupcake liners.
Put the blueberries in a small bowl and stir them gently with 1
tablespoon of the flour. Sift the remaining 1 cup plus 3 tablespoons
flour, the baking powder, and salt into a medium bowl; set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Beat in the egg whites in 2 additions mixing until smoothly blended. Add the vanilla and almond extract and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture, until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and raspberries into the batter.
Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
Make the topping. In a large bowl, using an electric mixer on
medium-high speed, beat the cream, powdered sugar, and vanilla until
firm peaks form.
Using a thin metal spatula, spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Refrigerate and serve cold.