Fourth of July Celebrations call forth the best of summer's bounty

Tender sweet corn, juicy plump tomatoes, crisp cucumbers….what a bounty comes to us as we create celebrations of freedom next week. Surely as we take time to thank God for all of our freedoms, and be grateful to all who serve and have served our county, every cook has the opportunity to participate with their personal best.

For me it is hard to choose what’s the best! There are so many that are not only good tasting, but associated with wonderful memories of people and places that I love.

So, then, here is my culinary salute!

Whenever I visit a farmer’s market or stroll down the produce section of Major Market I envision the bounty of summer made into a chopped salad such as this. The addition of Anchovies and black olives are always an optional ingredient…especially when toting the salad to a multigenerational event. Few young people have discovered these culinary delights, so I usually have these in dishes on the side. Enjoy crunching your way through this colorful salad knowing its healthy choice, too!

Chopped Summer Salad

1 cucumber, lightly peeled, seeded and finely diced

3 ripe tomatoes, seeded and diced

1 green pepper, seeded and cut into slivers

1 red pepper, seeded and cut into slivers

4 ears fresh corn, cooked and kernels cut from cob

2 ribs celery, thinly sliced

1 small red onion, finely chopped

4 flat anchovies, optional

½ cup black pitted olives, optional

2 cloves garlic, minced

¼ tsp. salt

1/3 cup olive oil

¼ cup fresh minced parsley

2 tsp. minced shallot

1 tbsp. vinegar

½ lemon, juiced

Fresh chopped herbs for garnish (parsley, chives, basil)

Layer cucumber, tomato, green and red pepper, corn, celery, and red onion in a deep glass bowl or large plastic bowl with cover. Add anchovy and olives, if using.

Blend garlic, salt, olive oil, parsley, shallot and vinegar. Pour over vegetables. Squeeze ½ lemon and pour juice over all. Cover tightly. Refrigerate several hours to blend flavors, turning several times.

Scoop from container with slotted spoon into pepper shells, tomato shells or individual frosty serving dishes. Or, serve from chilled serving dish. Garnish lightly with fresh chopped herbs. Serves 6-8.

During my youth I often traveled to my father’s hometown in the Midwest. Sun ripened tomatoes became one of my favorite foods. Everyone in that area of the country said the fantastic flavor was because of the soil. Whatever the reason, they were great tomatoes!

Good, ripe tomatoes are important in this recipe. It is a good accompaniment to a simple grilled chicken, steak, fish or pork chop.

Herbed Tomatoes

6 large ripe tomatoes

¼ cup finely minced onion

¼ cup minced parsley

1 ½ cups chopped cooked spinach

¼ cup dry Italian-flavored breadcrumbs

Fresh grated nutmeg, salt, pepper and paprika

1 tbsp. butter

Cut off top third of tomatoes, save for another use. Using a small paring knife or serrated knife, scoop about ½ pulp from tomatoes. Chop tomato pulp well. Mix with onion, parsley, spinach and 2 tbsp. breadcrumbs. Season lightly with 1/8 tsp. each grated nutmeg, salt, pepper and paprika.

Fill tomato cavities with seasoned vegetable mixture, mounding top nicely. Place in a shallow baking pan or casserole. Sprinkle with remaining breadcrumbs. Dot with slivers of butter.

Bake in a 375-degree oven until tomatoes are heated through and crumbs are golden brown. 6 servings.

This skillet casserole has flavor overtones of Italian cooking. It’s a good choice for family supper. Or, after you’ve finished preparing it, turn it into a crock pot to keep warm and take to a neighborhood potluck.

Beans and Sausage

2 links kielbasa sausage

½ cup dry white wine

½ clove garlic

1 onion, chopped

1 ½ cloves garlic, minced

2 tbsp. olive oil

2 tbsp. lemon juice

2 cans cannellini beans (white kidney beans), drained

1 fennel bulb, thinly sliced

¼ cup flat Italian parsley, chopped

Combine sausage and wine in a skillet with a cover. Bring wine to a simmer. Add ½ clove garlic. Cover and simmer until sausage is cooked through and liquid is almost evaporated. Remove from heat and slice.

Saute onion and garlic in olive oil just until onion is transparent. Remove from heat. Add lemon juice, and fennel. Stir in sliced sausage and mix well. Turn into serving bowl. Garnish with parsley and serve. Serves 4-6.

This stunning dessert takes time…no doubt about it. However, it is well worth your efforts. If this is your choice for the Fourth of July, take a bit of time to consider the presentation: The dessert is swirled red and white. At the base you could squirt on a thick ribbon of whipped cream and then add plumb, juicy blueberries set off by mint leaves. I’d go so far as to crown it with paper American flags!

Glorious Peppermint Crème Dessert

1 enveloped (1 tbsp.) unflavored gelatin

¼ cup cold water

4 egg yolks

¼ cup sugar

1/3 cup pulverized peppermint candy

1 tsp. cornstarch

1/8 tsp. salt

1 ¼ cups milk

3 egg whites

1 tbsp. sugar

1 ¼ cups heavy whipping cream

1 drop or two of red food coloring

Whipped cream, crushed peppermint candy, blueberries and mint leaves for garnish

Soften gelatin in cold water. Combine egg yolks and sugar. Beat until the yolks are very thick. Fold in the pulverized candy, cornstarch and salt. Blend well. Scald the milk. Gradually stir the milk into the egg yolk-candy mixture. Transfer mixture to a 2-qt.saucepan. Cook the mixture over low heat, stirring constantly, until the mixture thickens enough to coat a spoon. Add the softened gelatin and stir until gelatin is dissolved. Cool slightly.

Beat egg whites to soft peaks, then sprinkle with 1 tablespoon sugar and continue beating until the egg whites form stiff peaks. Fold the beaten egg whites gently, but thoroughly into the still-warm custard. Cool completely. Whip the heavy cream and fold in. Add the red food coloring, whisking it through the mixture for a swirled or streaked effect. Turn the mixture into a 2 ½ qt. mold. Chill until mixture is quite firm. Unmold onto a chilled serving platter an surround with whipped cream, sprinkle with crushed peppermint candy, garnish with blueberries and mint leaves. 8-10 servings.

Super-simple and kid-tested, these Mock Pralines are a good choice for picnics or afternoon treats. They are one of my all-time favorites for any season and almost any occasion.

Mock Pralines

25 graham crackers

1 cup butter

1 cup brown sugar

1 cup chopped pecans

Line a jelly roll pans with graham crackers. Bring butter and sugar to a full boil. Remove from heat. Stir in pecans. Spoon, then spread the mixture over crackers. Bake in a 350-degree oven about 10 minutes. Cool slightly, then cut into squares or rectangles.