4th of July is one of our Favorite Holidays! My husband always takes the boys to buy fireworks each gets a set amount of money and they get to pick out the ones they would like-including Daddy:) They Love that!
I try to make the house festive and prepare fun food. When it is time for fireworks... its is time for a cold drink and a little something sweet.
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| I found this centerpiece at Pier 1 25% Off Love it! you have to make it festive and fun-this just makes me smile:) It is one you can use for years to come. |
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| I found this Recipe on Food-network for these Red, White and Blue Daiquiris-perfect!
Ingredients Blue: 2 cups ice cubes 1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize 1/4 cup fresh lime juice (about 4 limes) 2 tablespoons blue curacao liqueur 2 tablespoons white rum 2 tablespoons sugar Red: 1 cup frozen strawberries 1 cup watermelon chunks, frozen 2 tablespoons fresh lime juice (about 2 limes) 2 tablespoons white rum 1 tablespoon sugar 1 cup ice cubes White: 1 cup coconut sorbet 1/4 cup rum 2 tablespoons fresh lime juice (about 2 limes) Directions Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer. For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer. For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/fireworks-red-white-and-blue-daiquiris-recipe.html?oc=linkback
Ingredients For the white layer: 2 teaspoons unflavored gelatin powder 1 cup cold whole milk 1/3 cup plus 1 tablespoon sugar 1 cup sour cream 1/2 teaspoon vanilla extract Pinch of salt For the red layer: 4 cups chopped seedless watermelon 2 cups raspberries 1/4 cup sugar 2 teaspoons fresh lemon juice Pinch of salt 4 teaspoons unflavored gelatin powder For the blueberry sauce: 2 cups blueberries, plus more for sprinkling (about 1 pint) 1/4 cup sugar Pinch of salt 1 teaspoon fresh lemon juice Directions Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Make the white layer: Sprinkle the gelatin over 1/2 cup milk in a medium bowl. Let stand 2 minutes. Heat the remaining 1/2 cup milk in a small saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Add the sugar and whisk until dissolved. Whisk in the sour cream, vanilla and salt until smooth. Pour the mixture into the prepared loaf pan, then lightly tap the pan on the counter to make an even layer. Refrigerate until set, 45 minutes to 1 hour. Make the red layer: Combine the watermelon, raspberries, sugar, lemon juice and salt in a blender; process until smooth. Strain through a fine-mesh sieve into a bowl, pressing the puree through with the back of a spoon. Transfer 1 cup of the puree to another bowl and sprinkle with the gelatin; let stand 2 minutes. Heat 1 cup of the remaining puree in a saucepan over medium heat until steaming. Pour over the gelatin mixture and whisk until combined. Stir in the remaining puree; let cool. Spoon the cooled puree over the white layer; loosely cover with the overhanging plastic wrap. Refrigerate until completely set, about 3 hours. Make the sauce: Combine the blueberries, sugar, salt and 1/4 cup water in a saucepan over medium heat. Cook, stirring, until the berries burst, about 5 minutes. Transfer to a blender and add the lemon juice; puree until smooth. Let cool completely. Unwrap the terrine; invert onto a platter. Slice and serve with the blueberry sauce and fresh blueberries. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/raspberry-watermelon-terrine-with-blueberry-sauce-recipe.html?oc=linkback |
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