Tuesday, July 5, 2016

Celebrating The 4TH

It was the 4th of July, and like most years, we where at home.   From our neighborhood we could see fireworks surrounding us, which is why we prefer as my husband would say, "hunker down"  at home.  I remember a few years ago we were in Budapest Hungary on the 4th where I proudly wore my red, white and blue.  Nothing beats being in the Good Ole USA on this special day.

Karen and Greg joined us this year bringing with them a couple containers of Red, White and Blue Sangria, a corn salad made with fresh corn and tomatoes from their garden, and the creamiest homemade ice-cream I've ever had.  My mama got Stone hooked on the Texas based Blue Bell Ice Cream and this was pretty darn close. 

Stone had the grill fired up when they arrived and I had a bowl of Pepper Relish and Cream Cheese Dip waiting to be devoured while enjoying the Sangria's as we gathered on the porch.  
After finishing our burgers and corn salad we moved to the front of the house where we set up chairs for the viewing of the fireworks display while we enjoyed  a slice of American Berry Pie with a large scoop of Vanilla Ice Cream.  

The fireworks where done, the dishes put away.  Our friends had gone home, it had been a great evening.  I was so full, that as I was climbing into bed I said to Stone, "I want have to eat for a week."  We both knew that by morning I would have forgotten how full I had been.


Bee's Burgers
2 pounds ground chuck
1 Tablespoon Original Dijon Mustard
1 Tablespoon Worcestershire Sauce
Special Shit, to taste
With hands, mix the Dijon Mustard and Worcestershire Sauce until mixed well.  Pat patties, I make mine 5 1/2 ounces each.  When ready to grill, season each side with Special Shit, grill to your liking.

American Berry Pie
2 layer pastry crust
1 (16 ounce) container fresh strawberries,sliced
1 3/4 cups fresh raspberries
1 1/2 cup fresh blueberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 Tablespoon water
1/2 teaspoon almond extract

1.  Layer pie pan with bottom pie crust.  
2.  Place strawberries and raspberries into bowl.  Place blueberries into another bowl.  
3.  Combine sugar and cornstarch in small bowl until well mixed.  Add 1/4 cup sugar mixture, 1 Tablespoon water and 1/4 teaspoon almond extract to blueberries, toss lightly to coat.  Add remaining sugar mixture and remaining 1/4 teaspoon almond extract to strawberries and raspberries, toss lightly to coat.
Spoon blueberry mixture into 1/3 portion of pie crust.  Spoon strawberry and raspberry mixture into larger area of pie. 
4.  Roll out remaining ball of dough on lightly floured surface into 11" circle.  Cut 5 3/4" strips of dough in wavy shape to create stripes on flag.  Place over strawberry and raspberry mixture, trimming as needed.  Fold bottom crust edge over edge of strips.  Crimp or flute entire edge of pie.
5.  Cut 10-12 stars from remaining dough using 1 1/2" cookies cutter; place stars over blueberry mixture.  Brush crust with beaten egg; sprinkle with sanding sugar.  
6.  Bake 15 minutes at 425' on the bottom rack.  Then reduce temperature and move pie to 4th rack and continue baking 30-40 minutes until crust is lightly browned and filling is bubbling.