Fourth of July Archives - Proud Italian Cook

Fresh Berry Slab Pie

June 25, 2018 by Marie 6 Comments

Fresh berry slab pie, I can’t think of a better dessert to serve up for all your upcoming summertime parties, especially with the fourth of July right around the corner.

Fresh berries are at their peak right now so it’s the perfect time to make this, you could use any combination of berries you like or even just one type, here I used mostly blueberries with an added pint of raspberries for a little pop of color.

I have to admit this is the first time I made a slab pie and now I don’t think I’ll ever use a round pie pan again.

A slab pie is made on a rimmed sheet pan, I used a quarter sized sheet pan, and I got twelve good size servings from it, although you can get adventurous and use a large half sized sheet pan for a really big crowd, probably doubling everything, you bakers would know how to do that correctly.

What I like about making a slab pie is that it’s easy to cut and serve, it’s not messy because you get nice square pieces and it travels well.

You can cover the top with a full crust or be a little creative with some cutouts to match the occasion, I used stars to celebrate the fourth of July.

I also used refrigerated pie dough, my favorite being from Trader Joe’s because why not? It tastes excellent and it makes this berry slab pie a breeze to put together, but in saying that I’m sure all you fabulous bakers out there can whip up an excellent pie dough in no time!

Even though I use refrigerated pie dough I still gather up the dough, form it into a ball and roll it out myself, which you’ll need to do anyway for this because a nice rectangle size is required.

Just make sure you roll out enough dough to form a pretty crust all the way around. I bought two boxes just to make sure I would have enough for everything, including my stars because I didn’t know at the time how many I would need to cover the top.

It was fun and easy to do, I just used a cookie cutter which would make the possibilities endless to top it off with, or just go with a classic lattice crust as well, but I do think it looks really nice having the berries show through instead of covering the whole top with a crust.

All brushed with egg so it gets nicely golden and ready for the oven!

This was out of this world good, now I want to make a peach slab pie and of course an apple one in the fall.

Vanilla ice cream is a must!

Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.

5.0 from 1 reviews

Fresh Berry Slab Pie

Filling recipe adapted from Martha Stewart

Author: Marie

Ingredients

standard ¼ sized rimmed sheet pan for the slab pie but place it on a larger sheet pan to catch drips in the oven when baking.
2 boxes of refrigerated dough, I used Trader Joe's. ( You might end up with a little extra) If frozen defrost according to package.
8 cups of fresh berries, I used mostly blueberries with a pint of raspberries but you can add blackberries or just use one type, whatever you prefer.
½ cup sugar
3 Tablespoons corn starch
1 Tablespoon of lemon zest
3 tablespoons of lemon juice
1 egg whisked with a bit of water to brush over the top and crust

Instructions

Heat oven to 400F.
In a large bowl add the berries, zest, cornstarch, sugar, and lemon juice, toss gently to make sure everything is coated, set aside to form crust.
Take one box of the dough, ball it together and roll it out into a rectangle making sure you have enough over hang to make a nice edge all the way around. I found I needed to use more dough so I opened the second box and pieced it together giving me more for my over hang which was really easy.
Once the bottom crust is formed and edges nicely crimped, scoop out the berry filling into it, don't pour it because you don't need the excess juice that might be on the bottom of the bowl, so just scoop it out.
Now take more dough and roll it out so you can do cutouts if you like. I did stars on mine.
Place the cutouts over the berries.
Use your egg wash and with a pastry brush cover the edge of the crust and the cutouts, this will ensure a nice golden color when finished.
NOW REDUCE TEMPERATURE TO 375F.
Place the prepared pie into the oven and set your timer for 60 minutes, but check at 55 minutes to see how it looks.
I added 10 more minutes to mine to get the color I wanted, and you should be able to see the blueberries thickening and slightly bubbling, if it looks too runny put it in for a few minutes more.
Let it cool way before eating this, I suggest hours.
I made mine in the morning and served it after dinner, it cut beautiful that way.
It can stay out for 2 days un refrigerated with foil loosely covering it, after 2 days refrigerate, that is if you have leftovers.
Serves 10- 12
Serve with a scoop of ice cream, you won't regret it!

6 Comments Filed Under: Fruit, Pies, Summer Tagged: berry pie, Fourth of July, fresh berries, slab pie

Easy Clambake on the Grill

June 27, 2017 by Marie 11 Comments

Here’s a fun and easy way to entertain this summer, get adventurous and make this easy clambake on the grill. Think backyard parties, get-togethers and holidays like the fourth of July which is right around the corner. There’s no fuss or mess, the method is simple and it allows you more time to enjoy your guests.

I made something similar in the past, a Seafood Boil, and I won’t kid you it was a huge undertaking trying to find the perfect pot so that everything could fit inside all together, but now I realize we could have easily done the same thing in one big foil pan ( covered) out on the grill with a much easier clean up!

Basically all you have to do is get everything prepped, these are the ingredients I used but really as long as it’s something that cooks up quickly add in your favorites, like crab legs, lobster and mussels and different veggies if you like.

The method is easy, just stack all your delicious ingredients into the vessel of your choice, like I said you could use a big foil pan just as long as you can cover it tightly with a heavy duty foil to create steam.

Covering it tightly is the key.

Using a large pan on the grill makes for easy entertaining and a fun way to gather and eat together. Just place it in the center of the table so everyone can dig in!

Be sure to have plenty of remoulade sauce for dipping.

If it’s just a smaller gathering or dinner for two the individual packets are perfect.

You’ll need a good spice mix, something like Old Bay or you can make your own. I happen to like one from Whole Foods it’s a classic rub and I find it in the fish department.

You’ll also need some kind of a liquid to create steam so everything can cook up nicely, either plain old water, wine, broth or in my case a bottle of beer.

Then just let the grill do all the work, while you sit down and have a cold drink!

Which ever way you decide to do your clam bake it, I feel making it on the grill is the way to go, give it a try next time!

Follow me during the week, I’m always cooking up something on Instagram.

5.0 from 2 reviews

Easy Clambake on the Grill

Recipe adapted from a magazine I was flipping through and forgot the name

Author: Marie

Ingredients

1 lb. raw shrimp, large, cleaned, deveined with tails on
2 ears of corn cut into quarters, uncooked
1 dozen little neck clams ( there will always be some that won't open) you can sub in some mussels if you prefer as well as crab legs and lobster
4 red or white potatoes cut into about 1½ inches uncooked or you can microwave them for 1 minute to give them a head start
1 onion, quartered
1 cup or so of cherry tomatoes sliced in half
12 oz. of smoked sausage, something precooked like andouille with a little kick, cut into bite size pieces
1 bottle of beer, your choice
2 cloves garlic, smashed
spice mix of your choice , at least 2 tablespoons per packet or more if using a big pan, you be the judge on that, I really didn't measure kept adding more
2 tablespoons butter
lemons, parsley or chives for garnish
IF MAKING IT IN A LARGE FOIL PAN FOR A CROWD, JUST UP ALL THE INGREDIENTS.

Instructions

To make individual foil packets, line a mixing bowl with 2 sheets of heavy duty foil, making sure you'll have enough to bring up the sides and seal it good.
Start layering your packets, dividing up your ingredients starting with the potatoes, onions, tomatoes, garlic, corn, shrimp and sausage, sprinkling some of the spice mix over each layer.
Top the packet with the clams, a dollop of butter and ½ cup of beer.
Close the packets up, sealing them tightly so no steam escapes.
Place packets directly on the grill which should be on high heat.
Cook 20-25 minutes, clams should be open and shrimp cooked.

11 Comments Filed Under: Party Foods, Seafood, Summer Tagged: clambake, Fourth of July, grilled clambake

Fresh Watermelon Cake

June 30, 2015 by Marie 5 Comments

Here’s a fun and creative way to serve up your next watermelon, carve it into a “cake”!

Who doesn’t love watermelon, it’s a summer staple usually always present at cookouts and parties. This “cake” is made with sweet refreshing watermelon that has been carved and shaped into a cake, it gets frosted with fresh whipped cream and is decorated with fresh summer berries, this could be the perfect red, white and blue cake for your Fourth of July party.

I’ve seen this done online and I couldn’t wait to try it myself, I was skeptical about putting the cream on a wet surface but all you do is pat the melon down really good with paper towels after it’s cut, and I was pleasantly surprised how easy and quick it was to put it all together.

I actually made this early in the morning, had it all frosted and garnished, stuck it in my fridge and pulled it out later in the evening and it was flawless, everything stayed in tact, in fact the cream set up so nice and firm and it was so easy to cut into nice wedges, even leftovers the next day were perfect!

Find yourself a nice round seedless watermelon, you’re going to be cutting the top and bottom off so pick a size according to how many guests you’ll be serving.

The first thing I recommend doing is whipping your cream, you want very stiff peaks and then refrigerate it, get it nice and cold. Have all your berries washed and ready to go. You can garnish your “cake” with whatever you want, berries, nuts, sprinkles, slivered almonds, coconut or other fruit of your choice, make it your own and be creative!

The trimming was easier than I thought, after you remove the top and bottom stand it upright and start slicing the dark outer green rind off all the way around and make sure you see none of the light green rind underneath showing either, take your time and start trimming and shaping it to look like a cake.

When you’re done trimming it put it on top of the platter you’ll be serving it on, don’t worry it doesn’t have to be perfectly shaped.

The whipped cream will hide all the imperfections and so will all your added fruit and garnishes.

It’s unexpected, impressive and a guaranteed show stopper when you bring it out to the table and no baking required!

Happy Summer and Happy 4th!

Fresh Watermelon Cake

Refreshing, unexpected and a beautiful way to serve a watermelon, transformed to look like a cake. It's healthy and delicious too!

Author: Marie

Ingredients

1 whole seedless watermelon
3 cups of heavy whipping cream ( you'll probably have some extra)
½ teaspoon of vanilla
2 tablespoons of confectioners sugar or other sweetener like stevia
assorted fresh berries and other garnishes of your choice like nuts, sliced almonds, coconut, sprinkles, etc.

Instructions

First whip your cream with the confectioners sugar and vanilla, whip until you get nice stiff peeks, then refrigerate bowl.
Wash and dry the whole watermelon.
With a sharp knife slice the top and bottom off.
Standing upright begin removing the dark green rind all around.
Keep trimming the sides removing the light green rind underneath and trimming it into a nice cylinder shape.
Wipe and pat dry the cylinder with paper towels to remove excess moisture.
Place shaped and patted dry melon on serving platter.
Spread cold whipped cream all over with a rubber spatula, top and sides.
Garnish with berries or other things of your choice.
At this point you can refrigerate it until ready to cut. I placed the whole platter into my fridge and didn't cover it, but if you had a cake plate topper that would fit over the top, that would be fine too but not necessary.
If you have some of the "cake"remaining after cutting just refrigerate soon after so the whipped cream doesn't melt down, especially on a hot day.

5 Comments Filed Under: Fruit, Party Foods, Summer Tagged: Fourth of July, fresh fruit, gluten free, grain free, red white and blue, summer fruits, watermelon

Have a Happy and Safe 4th of July!

July 4, 2013 by Marie 9 Comments

No recipes today, just relaxing and sipping sangria, enjoying the beautiful weather here in Chicago, and wishing winter never comes back!
Many grills will be fired up and good smells will be in the air, some of the things we enjoy grilling are, steak kabobs. It’s not summer without a kabob of some sort!

Of course ribs are a given. We make no claims here to be rib masters, we just cook them low and slow then slather on some really good bbq sauce.
The hubby makes his famous beer brats. Sweet onions, butter and beer flavor perfectly grilled brats! A nice side for all this would be my red, white and blue potato salad.

After a heavy meal a nice light dessert goes well like my cherry studded ricotta tart, I promise I will get this recipe on the blog soon, it’s that good!
Have a great day and enjoy the fireworks!

9 Comments Filed Under: Party Foods, Summer Tagged: bbq ribs, beer brats, Fourth of July, sangria, steak kabobs

Red, White and Blue Potato Salad

June 30, 2010 by Marie 36 Comments

No Fourth of July picnic or barbecue is complete without a potato salad of some sort. We all have our favorites but if you want to change it up a bit and bring a little patriotic theme to your table, search out those teeny tiny red, white and blue potatoes.

I happen to come across some at my local farmers market last week and couldn’t resist. These bite size potatoes are no bigger than an olive and they’re just perfect for roasting, they have a tender thin skin so there’s no need for peeling, and they cook up in a matter of minutes.

I also love those colored fingerling potatoes they’re a little larger and cook up just as fast.

My favorite way to prepare them is to simply roast them in a hot oven around 450 degrees, drizzled with olive oil. I like to add in some red pepper to roast along with the potatoes.

When they become fork tender, which doesn’t take long, toss them into a bowl and add chopped red onion or shallots, snipped chives, sliced scallions, fresh parsley, salt and pepper to taste with lots of grated lemon peel.

Whisk up fresh squeezed lemon and olive oil for your dressing and pour it all over and toss, as it sits it just gets better and better as all the flavors start to absorb.

I like to leave some whole and cut a few in half so you can see the vibrant colors. So perfect for the Fourth of July and no worries about keeping it cold, no mayo required.

The nice thing about potato salad is that it goes perfect with just about anything that you make on your grill or pack up for a picnic.

Sip something cold, relax and enjoy your weekend. I’ve been on an ice cube making binge lately, adding blueberries and raspberries to water then freezing the cubes and dropping them into lemonade.