July Fourth celebrations can still sparkle despite restrictions

Tomorrow, we’ll celebrate our nation’s independence from Britain’s rule almost 250 years ago, but with appropriate social distancing and without the parades or fireworks we have enjoyed in years past. For most of us, we’ll keep the size of our parties limited and look for other ways to mark the occasion.

Since food is a constant focus in this household, one of our favorite approaches is to design a menu with a color theme to match the event. In this case, we’ll assemble dishes to showcase hues of red, white and blue, starting with the berry cheese skewers in the photo. A combination of blackberries, raspberries and blueberries are threaded with a chunk of almost-white cheese.

When you pick the cheese, you’ll want something that is white, but unlikely to crumble like feta or goat cheese. This dish used a block of queso fresca from Chapel Country Creamery. Similar in texture to packaged mozzarella (which would also work) it’s not salty and has a creamy texture that pairs nicely with a drizzle of Balsamic reduction.

To serve these skewers, you can arrange them on a platter and drizzle with the thickened Balsamic vinegar, or arrange them in a short glass with a small dish of the reduction on the side. When Jack tried these, he skipped the sauce altogether, savoring the sweet, juicy berries and the tender cheese chunks on their own.

The next dish to showcase color would be a tradition associated with holiday picnics – potato salad. However, a holiday version could feature a mixture of fingerling potatoes in several colors, including red, white and purple (which will stand in for blue). There are a few hints and tips to keep in mind to ensure a successful potato salad.

Choose the right potatoes, not starchy varieties, but waxy ones that will keep their shape, like fingerlings. Start with cold water to ensure even cooking; cover the potatoes with salted water, bring to a boil, then reduce to a simmer. Watch closely to make sure they don’t get mushy, and don’t pull them out too soon or they’ll be crunchy (great for fries, but not potato salad).

Season them properly. As soon as you drain the hot potatoes, stir them together with the vinegar from your dressing recipe. This will allow the flesh to absorb that bright flavor; if you wait until they’re cool, they won’t absorb much. If your dressing is mayonnaise-based, once they’ve been tossed with vinegar, let the potatoes cool before mixing in the creamy dressing.

There are as many recipes for potato salad as there are cooks, with preferences that range from mayonnaise or Cool Whip to mixtures of sour cream and buttermilk. The next ingredients are the multiple mix-ins: bacon, scallion, red onion, celery, hard-boiled eggs, pickle relish, and the list goes on. Finally, the signature seasonings, from simple salt and pepper to Old Bay or smoked paprika. There’s lots of room here for improvisation.

As for your main course, consider a grilled burger topped with slices of tomato, onion and blue cheese for your red, white and blue. I’ve included recipes for a colorful coleslaw, classic potato salad (just waiting for you to add or delete ingredients to your taste) and a berry crisp to garnish with whipped cream. Happy Fourth of July!

Classic Potato Salad

2 lbs multicolored fingerling potatoes
1 t salt
2 T rice wine vinegar
2/3 C mayonnaise
2 t Dijon mustard
2 diced celery stalks
1 minced shallot
2 T fresh parsley
2 diced hard-boiled eggs
salt & pepper, to taste

Scrub the potatoes and remove any damaged spots; cut into 1-inch pieces. Place the potatoes in a large saucepan and fill with water to cover. Add salt and bring to a boil over high heat. Reduce heat to simmer and cook until tender but not mushy, about 10 to 12 minutes. Drain the potatoes in a colander and transfer to a serving bowl. Drizzle with vinegar and toss gently to combine. Allow to cool for 25 minutes. Once potatoes are cool, add remaining ingredients to the bowl and fold together with a spatula to coat uniformly. Season to taste with salt and pepper.

Spicy Mustard Slaw

2/3 C sour cream
1/3 C whole-grain mustard
3 T honey
juice of 1 lemon
2 T rice wine vinegar
salt and pepper, to taste
1 small head red cabbage
1 small head Napa cabbage
2 shredded carrots
2 sliced green onions

Whisk together the sour cream, mustard, honey, lemon juice and vinegar; set aside. Shred the cabbages into a large serving bowl, discarding thick pieces of core. Toss with shredded carrots and green onion; add dressing, stirring until vegetables are coated. Sprinkle with salt and freshly ground pepper, to taste. Store in the refrigerator until ready to serve.

Berry Crisp

3/4 C flour
3/4 C quick cook oats
3/4 C brown sugar
1 t cinnamon
6 T cold butter
3 C hulled, sliced strawberries
2 C blueberries
1/2 C sugar
1 T lemon juice
2 T cornstarch

Preheat oven to 350 F. Combine the flour, oats, brown sugar and cinnamon in a large mixing bowl. Cut the butter into chunks and add to the bowl. Use a pastry cutter to cut the butter until the mixture forms small crumbs; set aside. Combine remaining ingredients in a mixing bowl and stir to combine, making sure the cornstarch dissolves completely. Pour fruit mixture into an 8-inch square baking pan. Spread topping completely over the fruit, pressing slightly to level. Bake until lightly browned, about 30 minutes. Allow to cool before serving.