LITTLE ROCK — Independence Day, for many, is a day of lounging at “the lake” with family and friends, noshing on burgers, hot dogs, potato salad and baked beans between bouts of shooting off bottle rockets and firecrackers.
Often, in the good years, this holiday falls at the end or beginning of the week, and we’re given a three-day weekend to celebrate our founding fathers’ adoption of the Declaration of Independence that July morning in Philadelphia.
This year the July 4 celebration is limited to just one day, smack in the middle of the week. With that in mind, we decided to focus on relatively low-fuss foods we feel are quintessentially American and/or dishes ideal for a potluck.
What better way to begin a holiday than with pancakes?
We may have the Dutch and British to thank for the pancakes, but blueberries are one of North America’s gifts to the world. The indigenous berries have appeared at American celebrations dating all the way back to the first Thanksgiving.
For a patriotic twist, add some pitted cherries, raspberries or sliced strawberries and top the cakes with whipped cream or a generous dusting of confectioners’ sugar in place of the traditional syrup.
Blueberry Pancakes 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon coarse salt 1 1/2 cups buttermilk 2 eggs, at room temperature 1 teaspoon vanilla extract 1 tablespoon butter, plus more for serving 2 tablespoons vegetable oil 1 cup fresh or frozen blueberries, plus more for garnish Maple syrup, whipped cream, confectioners’ sugar, pitted
fresh cherries and/or sliced strawberries, for serving
Sift together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the buttermilk, eggs, vanilla, melted butter and vegetable oil. Whisk wet mixture into dry ingredients, mixing just until combined. Batter should be somewhat lumpy. Gently fold in blueberries.
Heat a griddle or nonstick skillet over medium heat.
Working in batches, pour batter (1/4 to 1/3 cup per pancake) into hot skillet and cook until batter’s surface is filled with bubbles and underside is golden brown, about 3 minutes.
Flip and cook on second side until golden brown, about 3 minutes more. Serve warm with desired toppings.
Makes about 10 pancakes.
While there may not be anything uniquely American about roasted green beans, this dish is equally suited for preparing on the grill, making it worthy of an Independence Day menu. And it’s a fine alternative to the potluck staple three-bean salad.
Oven-Roasted Green Beans and Tomatoes
1 pound fresh green and/or yellow wax beans, trimmed 1 cup cherry tomatoes, halved 1/4 cup olive oil 1 teaspoon very finely minced garlic Salt and ground black pepper
Heat oven to 475 degrees. Or prepare a grill for high heat.
In a large bowl, combine beans, tomatoes, olive oil, garlic and salt and black pepper to taste. Toss to coat. Arrange in a large rimmed baking sheet or disposable heavy-duty foil pan, spreading beans out as much as possible. Roast or grill 15 to 20 minutes or until beans and tomatoes are shriveledand golden brown. Serve immediately.
Makes 4 to 6 servings.
Recipe adapted from Bean by Bean by Crescent Dragonwagon
No gathering would be complete without a platter of deviled eggs. And because some things are classics that you just don’t fool around with, the twist here is in using chipotle mayonnaise instead of plain.
Deviled Eggs
12 medium eggs 1 1/2 tablespoons maple
mustard or other mustard as
desired 1/3 to 1/2 cup chipotle
mayonnaise, such as Kraft 1 tablespoon minced fresh
chives Salt and ground black pepper Paprika or ground red pepper
(cayenne), for garnish
Place eggs in a saucepan and add enough cool water to cover by 1 inch. Bring to aboil. Immediately remove pan from heat, cover and let stand 10 to 15 minutes. Drain water.
Shake pan vigorously to crack shells. Add cold water and a couple of handfuls ice to pan and let stand until eggs are cool enough to handle. Peel egg and cut in half lengthwise. Separate whites and yolks; set whites aside.
In a medium bowl, mash yolks with mustard, mayonnaise and chives and mix well. Season to taste with salt and black pepper. Spoon or pipe mixture into whites. Cover and refrigerate until ready to serve. Sprinkle with paprika or cayenne just before serving.
Makes 12 servings.
This salad combines watermelon, an Independence Day staple, with America’s indigenous nut, the pecan, for asummer main dish salad. The combination may sound unusual, but this blend of flavors and textures - the sweet, juicy watermelon in contrast with the salty, pungent cheese and crunchy nuts - is delicious.
Watermelon, Chicken and Pecan Salad 2 1/2 to 3 cups cubed or balled
watermelon 1 (5 1/2- to 6-ounce) package
salad greens Pepper Jelly Vinaigrette
(recipe follows) 1 cup coarsely chopped or
shredded cooked chicken 1/2 cup crumbled cheese such
as feta or gorgonzola 3/4 cup toasted pecan halves
In a large bowl, combine watermelon and salad greens.
Add dressing and gently toss to coat. Add chicken, cheese and pecans and gently toss again.
Makes 4 servings.
Pepper Jelly Vinaigrette 1/4 cup Japanese rice vinegar 1/4 cup jalapeno pepper jelly 1 to 2 tablespoons lime juice 1 tablespoon minced red onion 1 teaspoon salt 1/4 teaspoon ground black
pepper 1/4 cup vegetable oil
In a small bowl, whisk together the vinegar, jelly, lime juice, onion, salt and pepper.
Whisking constantly, gradually add oil in a slow, steady stream,whisking until blended.
Makes about 3/4 cup.
Salad and vinaigrette recipes from Southern Living What’s for Supper
Cobblers, according to foodtimeline.org, are an example of American ingenuity at its best. It is believed the dessert was created by Western pioneers adapting traditional European pie recipes to the Dutch oven.
Peach-Blueberry-Cherry Cobbler 6 cups sliced peaches 1 cup fresh blueberries 1 cup pitted fresh cherries 2/3 cup granulated sugar,
divided use 3 tablespoons cornstarch 2 tablespoons light brown
sugar 1 tablespoon fresh lemon juice 1 teaspoon finely grated fresh
ginger Pinch salt 2 cups baking mix such as
Bisquick 2 tablespoons butter, cut into
small pieces 2 teaspoons vanilla extract 1 cup half-and-half
Heat oven to 375 degrees.
In a large bowl, combine peaches, berries, cherries, 1/3 cup of the granulated sugar, the cornstarch, brown sugar, lemon juice, ginger and salt.
Mix well. Transfer to a 9-by-13-inch baking dish; set aside.
In a mixing bowl, whisk together the baking mix and remaining1/3 cup granulated sugar. Cut butter into baking mix using a pastry blender or your fingers until only peasize clumps remain. Stir in vanilla and the half-and-half, mixing until a soft and sticky dough forms. Drop dough by spoonfuls over fruit.
Bake 45 to 55 minutes or until crust is golden brown and filling is bubbly.
Makes 10 to 12 servings.
Food, Pages 31 on 06/27/2012