Eats, Fashion, Featured

3 appetizers for July 4th

June 29, 2016
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Hey guys! What’s on tap for America’s birthday party this weekend? We’re heading to Colorado and I’m pumped for some festive food, family and fireworks. I’ve spent the first half of my pregnancy being pretty turned off by the thought of food. And then all of a sudden I finally started feeling better and the cravings have kicked in full force. I can’t get enough spicy salsa, ice cream and  pimento cheese, olives and avocados. And this week, I’m beyond excited to share three recipes that fall into a few of these food categories and are proven crowd pleasers.

JULY 4th APPETIZERS

Pimento Cheese Fritters w/ Red Pepper Jelly | Bourbon Maple Bacon | Truffled Deviled Eggs

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Pimento Cheese Fritters

Pimento cheese, recipe below

1 cup of flour, seasoned

½ tsp. salt

½ tsp. pepper

½ tsp. garlic powder

½ tsp. onion powder

1 cup of milk

1 cup of panko bread crumbs

Red Pepper Jelly, recipe below

In a small bowl, combine the flour with the next four ingredients. Use 2 other small bowls for the milk and panko crumbs. Form the pimento cheese mixture into 1-inch balls and place on parchment-lined baking sheet. Roll each ball into the seasoned flour, then the milk and then roll in the panko crumbs. Place the balls on a baking sheet and freeze for at least an hour or up to a day. When ready to fry, heat vegetable oil in a deep fryer to 350 degrees. Fry 4 fritters at a time for 2 minutes. Transfer to a paper towel lined baking sheet to drain. Serve with red pepper jelly on the side for dipping

*Fritters may be frozen fried for up to a month. The best way to freeze is to place fritters on parchment lined baking sheet and once frozen store in freezer-safe bags. To reheat for party, let thaw in fridge overnight and then reheat on baking sheet at 350 for 10 minutes, turning half way through.

Pimento Cheese

2 cups shredded sharp cheddar cheese

8 ounces cream cheese, softened

½ cup mayonnaise

¼ tsp. garlic powder

¼ tsp. cayenne pepper

¼ tsp. onion powder

1 (4 ounce) jar diced pimentos, drained

Place all of the ingredients into a mixer and beat until well combined with the paddle attachment. Please note it is very important to grate the cheese and not buy packaged shredded cheese.

Red Pepper Jelly

3 red bell peppers

1 shallot

5 cups sugar

1 cup champagne vinegar

2 tbsp. balsamic vinegar

2 tbsp. lemon juice

1 pouch of liquid pectin

Pulse bell peppers and shallot in food processor until they are finely ground. Combine with sugar and vinegar and let come to a rapid boil, stirring constantly. Remove from heat and let stand 15 minutes. Reheat to boiling and add lemon juice and balsamic vinegar. Once it comes to a boil, add the pectin. Boil for 5 minutes, stirring constantly. Bottle and give extras to a friend with a block of cream cheese and crackers.

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Bourbon Maple Bacon

1 lb. black pepper bacon

½ cups light brown sugar

3 ounces of bourbon

1/3 cup of maple syrup

Preheat oven to 350 and line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top of baking sheet and spray with non-stick cooking spray. Combine all ingredients in a saucepan and cook over low heat until it is slightly reduced and syrupy. Place the bacon on top of the rack and spoon the mixture on top of the bacon. Place in the oven and cook for 14 minutes. Remove from the oven and flip the bacon and spoon the remaining mixture on top of the bacon. Cook for an additional 14 minutes. Remove from the oven and quickly transfer to a parchment paper to cool.

*Can be made and frozen up to a month ahead. The best way to freeze is to place bacon on parchment lined baking sheet and once frozen store in freezer-safe bags.

*We love to use this for many different dishes. It is delicious on its own, but also great on sandwiches and crumbled on top of a wedge salad.

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Truffled Deviled Eggs

 Filling

1 dozen hard-cooked eggs

3 tbsp. mayonnaise

3 tbsp. greek yogurt

2 tbsp. truffle oil

¼ tsp. salt

Topping

Fresh shaved truffles

Chopped chives

Halve the eggs and place yolks in mixing bowl. Use a potato masher to mash the yolks, mayonnaise, greek yogurt, truffle oil and salt to a smooth consistency. Spoon the mixture into a pastry bag with a star tip. Pipe the mixture into the egg white halves. Place on a platter and top with shaved truffles and chives.

*Can be made up to 4 hours ahead

p.s. For more recipe ideas, don’t forget this post with complete recipes for fried chicken, two delicious summer sides and a yummy fried green tomato BLT and blueberry beingnets. 

**all recipes courtesy of Margaret Bravo**

 

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