Some of us take our patriotism seriously, as well we should, and we’ll even go to great lengths foodwise to “show the flag” on Independence Day.
If you don’t already have an after-dinner, before-the-fireworks dessert all nailed down and ready to go, I’ve come up with four ways (in four degrees of ease) to not only show, but serve, the red, white and blue this Fourth of July.
Easiest, and undeniably the most patriotic choice, would be to just buy some “Freedom” ice cream. “Freedom” is a rich vanilla ice cream with swirls of pomegranate and blueberry (there’s your red, white and blue in one fell swoop), and it comes in a decorative metal can. You can haul it out of the freezer at home at the appropriate time, or it’s sturdy enough to chuck in an ice chest to haul to a Fourth of July picnic, potluck or park celebration. (And just think of the uses for the cans, once they’re empty … )
Incidentally, “Freedom” ice cream is officially dedicated to AMVETS (American Veterans), of which Sheer Bliss is a national sponsor, donating $50,000 to its national programs. Look for this brand of ice cream at local supermarkets such as Haggen and QFC.
Now for the second dessert idea on our fast-and-easy list today. Just slice and sweeten some fresh local strawberries, toss with fresh blueberries and ladle this topping over dishes of vanilla ice cream. Red, white and blue again – yay, hurray!
Then, with somewhat more, but not a huge lot of, time and effort, you could use those same fresh berries to make either a red, white and blue flag cake or a patriotic quilt cake. Here’s how:
Wave your flag cake
1quart strawberries (about 4 cups), rinsed and hulled, divided
1 1/2cups boiling water
1package (8-serving size) or 2 packages (4-serving size) gelatin, any red flavor
Ice cubes
1cup cold water
1package (12 ounces) pound cake, cut into 10 slices
11/3 cups blueberries, divided
1tub (8 ounces) frozen whipped topping, thawed
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
Stir boiling water into dry gelatin mix in large bowl for 2 minutes, until completely dissolved. Add enough ice to cold water to measure 2 cups; add to gelatin and stir until ice is melted. Refrigerate 5 or more minutes or until slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 9-by-13-inch pan with cake slices. Add sliced strawberries and 1 cup of the blueberries to the thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
Spread whipped topping over gelatin. Arrange remaining 1/3 cup blueberries on the whipped topping at the upper left corner for the “stars.” Arrange strawberry halves on the whipped topping to make the “stripes” on the “flag.” Refrigerate until needed. Store leftover cake in the refrigerator.
Makes 18 servings.
Patriotic quilt cake
1 1/2cups boiling water
2packages (4-serving size) strawberry gelatin
Ice cubes
1cup cold water
1package (10.75 ounces) frozen pound cake, thawed, cut into 10 slices
1quart strawberries, sliced, divided
1 1/2cups blueberries, divided
2packages (8 ounces each) Neufchatel cream cheese, softened
1/4cup sugar
1tub (8 ounces) light whipped topping, thawed, divided
Stir boiling water into dry gelatin mixes in large bowl for at least 2 minutes, until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 to 20 minutes, or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 9-by-13-inch pan with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 21/2 cups of the whipped topping and spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on cheese mixture in 12 “patches” to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.
Makes 20 servings.
The next Forum will appear in Friday’s Time Out section. Meanwhile, have a wonderful, memorable Fourth of July!
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