Pop rocks start Fourth with bang
Red velvet whoopie pies complete a festive Fourth
Pop, crackle and patriotic food. This menu sounded a little challenging, but I think red, white and blue came together to form a colorful Fourth of July palette, and Pop Rocks candy provided the necessary sound effects. For the main dish I chose a flat iron steak and topped it off with roasted red peppers and blue cheese.
And what summer outing is complete without potato salad? One that includes a bluish potato, of course! I used a fingerling potato medley for this cool and creamy dish. Usually, I prefer to add mustard, but for the spud colors to show through, I stuck with mayonnaise and a dab of sour cream. The only fresh herb I had was chives, but the addition of dried dill, rosemary and sage didn’t detract from the flavorful side dish.
I have never made whoopie pies before, but an adorable pan from Wilton caught my eye. The star shapes were a perfect ending to the meal, and for added fun, I added strawberry flavored Pop Rocks candy to some of the filling, adding a jolting bite to each person lucky enough to get a loaded pie.
I hope everyone had a festive Fourth and invite you to leave a comment about some of your favorite Fourth of July recipes.
Red, White and Blue Potato Salad
1 pound fingerling potato medley, sliced
2 teaspoons salt
1/2 cup mayonnaise
2 tablespoons sour cream
1/3 cup chopped red onion
1 tablespoon fresh chives
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon dill
Pinch sugar
1/2 teaspoon black pepper
Boil potatoes in pot with 1 teaspoon salt. Remove after about 15 minutes or until fork tender and drain. Add potatoes to a large mixing bowl; add mayonnaise and sour cream, coating potatoes evenly. Add remaining ingredients and serve at room temperature or chilled.
Servings: 4.
Flat Iron Steak With Roasted Red Peppers and Blue Cheese
4 flat iron steaks or flank steaks
Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 cup roasted red peppers
1 cup crumbled blue cheese
Prepare grill. Lay steaks out in a plate and coat both sides with oil, salt and pepper.
Add steaks to the grill. Cook to your tastes. (I like mine medium). Remove from grill and add roasted red peppers and blue cheese. Serve immediately.
Servings: 4.
Red Velvet Whoopie Pies
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder plus 1 tablespoon extra dark cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned Bulgarian buttermilk
10 drops red food coloring
Preheat oven to 350 degrees. Spray whoopie pie pan with nonstick cooking spray. Cream butter and sugar together in a large mixing bowl with an electric mixer. Add egg and vanilla, mixing well until fluffy.
In a separate bowl, sift dry ingredients. Add half to the butter and sugar, mixing on low speed. Incorporate the remaining dry ingredients, mixing on low until just combined. Add red food coloring.
Spoon the batter into the star cavities until nearly to the top. Bake about 9 minutes or until pies spring back to the touch. Cool completely before filling and decorating.
Servings: 14.
Whoopie Pie Filling
1 stick butter, softened
8 ounces miniature marshmallows
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
1/4 cup cream cheese, softened
2 envelopes Pop Rocks candy
Cream softened butter and sugar together. Melt marshmallows in a microwave safe bowl at 20 second intervals until completely melted. Stir in sugar, vanilla, milk and cream cheese until smooth and thick. Add more milk or sugar until desired consistency is achieved. Add Pop Rocks to all or some of the filling, depending on individual preference.
Using a butter knife, spread filling evenly onto half the star pieces. Add star tops and gently press down until the top half is secure. Add a thin layer of filling on top or desired toppings of your choice, such as icing or whipped cream. I added patriotic sprinkles to the top of each star.
Red, white and blue sprinkles decorate a star
Flat iron steak from the grill pairs well with potato salad
Short URL: http://flavorfixx.com/?p=923
Posted by 
