July 03, 2009 12:42 pm
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The Fourth of July holiday is just days away and it’s time to plan our menus. Forget the meat, let’s leave that to the men. I’m talking about the traditional accompaniments for a Fourth of July cookout.
Potato salad…check. Coleslaw…check. Baked beams…check. Fresh tomatoes…check. Enough chips and dip for an army…check, check, and double-check.
We’re in good shape on that front, but what about the day’s dazzler? Where’s the inveterate show-stopper that produces gasps and a patriotic tear or two? No, I’m not referring to the fireworks, but the requisite red, white and blue dessert that will impress and, we hope, be the most memorable part of the meal.
As for me, I planned on serving my stand-by, a sheet cake covered in white icing and decorated with rows of strawberry-inspired stripes and a corner of blueberry stars.
In the interest of patriotism, I’ll share a secret. My famous flag cake is nothing more than a white cake mix creation that, in some hectic years, has been topped with Cool Whip.
Here’s my motto during the hectic holidays: take shortcuts. After all, the presentation’s often more important than the taste. But in this case, nobody seemed to notice, especially the little people who helped me decorate this annual rite of dessert.
Fast forward to this year. I was all set to recreate my flag cake, with possibly a side tray or two of star-spangled sugar cookies if time allowed. That all changed today when an email from Martha Stewart arrived, packed full of Fourth of July decorating tips and recipes. One section in particular piqued my curiosity and shelved plans for my humble sheet cake.
Martha’s top 24 “Red, White and Blue Recipes,” were some of the most luscious-sounding, and thanks to colorful photos, beautiful desserts I’d ever seen. Using a description from her website, they were all “laden with vibrant summer berries as well as creamy frostings and fillings.”
With enticing names like berry pound cake with whipped cream, fruited cheesecake flag, individual summer berry pudding, berry and crème fraiche parfait and mixed berry terrine, each sounded more delicious than the last.
I finally settled on red, white and blueberry trifle for my special Fourth of July dessert. Visit Martha’s website and discover your own favorites. Recipes for simpler treats like flag cupcakes and cookies and yes, a decorated flag cake that puts mine to shame are included on the list.
Whichever special Fourth of July dessert you choose, it’ll be the perfect ending to a special holiday designated for summer’s sweetest treats. I’m referring to a juicy grilled hamburger, some delicious sides, a few fireworks and a star-spangled dessert made with love.
Red, White & Blueberry Trifle
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
8 ounces reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries, rinsed and dried
3 cups fresh strawberries
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in steady stream; continue beating until mixture is light and airy.
Arrange half the cake pieces in the bottom of a trifle dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
Recipe from www.marthastewart.com.
Kara Kimbrough writes a syndicated food column. Email her at kkprco@yahoo.com.
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