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FRESH and Festive: Serve up the Red, White and Blue

Sure, you could just buy a few sparklers and throw some hot dogs on the grill, and call it a Fourth of July party. But anybody can do that. This year, go that extra patriotic mile and serve an Independence Day feast in the colors of the flag – red, white AND blue.

Yeah, we know. There’s not a ton of blue food. And what there is, doesn’t always mix naturally with red and white ingredients. But give it just a little thought, and you can pull off an entire holiday meal with all three colors in every dish. We did, and we really only had to cheat a tiny bit. (Work with us on the blue cheese, people!)

Chips, dip and salsa: Select red and blue corn chips to serve alongside salsa and a snowy white dip with a sour cream base, like onion or dill.

Blue-cheese burger: Sliced deep red tomatoes and crumbled blue cheese are a good pairing atop a regular grilled burger.

Baked brie with berries: Top the creamy cheese with strawberries and blueberries; serve with pale water crackers.

Red, white and blue potato salad: Use your favorite potato salad recipe, except use equal parts red-skinned new potatoes, blue potatoes, and regular white potatoes.

Patriotic pastry: The FRESH pastry case has several already-prepared, red-white-and-blue desserts, such as fruit tarts and “champagne shots” – blueberries and raspberries suspended in a champagne-spiked aspic, and served  up in a cute little shotglass.

Bomb pops: But not just any bomb pops. Sure, you could settle for the ones from the ice cream truck – or you could whip up a batch of our homemade bomb pops. Red, white and blue to the core.

Homemade Bomb Pops
For the red layer:
1 cup fresh strawberries or raspberries, rinsed and drained
6 oz vanilla yogurt
2 Tbs sugar

For the white layer:
1/2 cup shredded coconut
1 cup vanilla or coconut yogurt
2 Tbs agave nectar

For the blue layer:
1 cup fresh blueberries, rinsed and drained
6 oz blueberry yogurt
2 Tbs sugar

Make red layer first by combining yogurt, sugar and fruit in blender. Puree. Pour mixture into ice pop molds, filling each about ¼ to 1/3 full. Freeze 30 minutes to one hour, or until mixture begins to firm up and freeze. (No pop molds? You can use small plastic or paper cups, 5 to 8 ounces each, and wooden popsicle sticks for the handles.)

Meanwhile, make blue layer by pureeing berries, yogurt and sugar in blender. Make white layer by combining coconut, yogurt and agave nectar and stirring well.

Remove  pop molds from freezer and carefully pour white layer in molds next, so that molds are between half and two-thirds full. Return to freezer for about 30 minutes.

Remove molds from freezer again. If your mold requires that you add sticks, this is the time to insert them. Return molds to freezer for another 30 minutes.

Remove molds from freezer one last time. Fill with blueberry layer. Freeze entire pop at least six hours, and preferably overnight, before serving.