By CINDY COOPWOOD and CORDELIA CAPPS • Photography by ANNA SATTERFIELD
Celebrate Independence Day with a vibrant lineup of appetizers, salads, and sweets that are as fun to make as they are to eat. Bring bold flavors and fun flair to your 4th of July table with these patriotic bites!
RED, WHITE, AND BLUE DIPPED STRAWBERRIES
These festive strawberries are as easy to make as they are fun to eat—just dip, drizzle, and sprinkle!
fresh strawberries, washed and dried
white chocolate, chips or bark
1 teaspoon of shortening
blue sugar sprinkles
Wash and dry strawberries thoroughly. Berries must be dry for the chocolate to stick. In a microwave-safe bowl, heat the white chocolate in 20-second intervals, stirring between each, until fully melted. Stir in shortening to melted chocolate for a smoother texture. Holding by the stem, dip strawberries about two-thirds into the melted white chocolate, leaving the top red part exposed. Immediately dip the tip of the white chocolate-coated end into the blue sugar, covering about one-third of the berry, creating the red, white, and blue stripes.
Place the finished strawberries on a sheet of wax or parchment paper. Let them sit at room temperature or refrigerate until the chocolate is set. Enjoy!
PATRIOTIC ICE CREAM SANDWICHES
Celebrate summer in the sweetest way—all you need are store-bought ice cream sandwiches and red, white, and blue sprinkles. Perfect for the Fourth of July or any summer get-together!
1 box of store-bought ice cream sandwiches, chocolate or vanilla
red, white, and blue sprinkles
Remove wrappers from sandwiches. Let them sit for about 1 to 2 minutes so the edges get just soft enough for the sprinkles to stick. Pour sprinkles into a shallow dish or bowl and gently press the exposed ice cream edges in the sprinkles to coat.
Place the decorated sandwiches on a tray lined with wax paper and freeze for at least 15 to 20 minutes to firm back up. Serve immediately and enjoy!
To store, individually wrap in wax paper, and keep in the freezer for a ready-to-go summer treat!
WATERMELON FETA SALAD
Juicy watermelon pairs beautifully with salty feta, lime, and the subtle heat of Tajín seasoning in this refreshing salad—the perfect balance of sweet, salty, tangy, and crunchy.
4 to 5 cups watermelon, cubed
4 ounces of blueberries
4 ounces of raspberries
⅓ cup fresh mint, chopped
1 large lime
4 to 5 ounces feta cheese
2 tablespoons olive oil
sea salt
1 tablespoon Tajín Clásico Seasoning
⅓ cup pistachios, toasted
Combine watermelon, blueberries, and raspberries in a large bowl. Zest the lime, then add that to the bowl along with the lime juice. Add feta and olive oil over the top of the salad. Grab small pinches of sea salt and Tajín, then toss well. Add pistachios. Gently mix the salad together. Serve immediately.
TOMATO CAPRESE WITH BLUEBERRY REDUCTION
Enjoy this fresh, fruity twist on a favorite summer classic!
2 ripe tomatoes
1 ball fresh mozzarella
several sprigs fresh basil
1 cup balsamic vinegar
1 to 2 tablespoons brown sugar
1 cup blueberries
salt and pepper
Slice the tomatoes and mozzarella into ¼ to ½ inch rounds. Set aside.
In a saucepan, combine the blueberries, balsamic vinegar, and brown sugar. Bring to a boil, then reduce the heat and simmer until the mixture thickens into a glaze. If it becomes too thick, stir in a bit of water to thin. Aim for a syrup-like consistency that runs smoothly off a spoon. Remove from heat and let it cool.
Lightly season each tomato slice with salt and pepper and stack tomato slices (on bottom), mozzarella, basil, and repeat as desired.
Drizzle the cooled blueberry balsamic glaze over the stack. Garnish with a few fresh blueberries and basil. Serve immediately and enjoy this fresh, fruity twist on a summer classic.
TAJÍN & LIME WATERMELON SKEWERS
A juicy, zesty summer snack with a spicy kick!
4 cups watermelon, cut into 1½-inch cubes
2 limes cut into chunks
1 to 2 tablespoons Tajín Clásico Seasoning
wooden skewers
Thread 3 to 4 watermelon cubes onto each skewer. Squeeze fresh lime juice generously over the skewers. Drizzle on both sides for extra flavor. Sprinkle Tajín evenly over the skewers. If you want it bolder, give it a second shake to taste.
Arrange on a platter with extra Tajín lime wedges on the side for anyone who wants an extra pop of flavor.
FRESH BERRY & GOAT CHEESE CROSTINI
These festive bites are the perfect summer appetizer—light, bright, and bursting with flavor. They’re the ideal mix of tangy and sweet and couldn’t be easier to make!
14-ounce cream cheese, softened
14-ounce goat cheese
1 tablespoon lemon juice
¼ teaspoon salt
fresh strawberries, sliced
fresh blueberries
honey, for drizzling
coarse black pepper, to taste
1 baguette
olive oil
pinch of salt
Preheat oven to 400 degrees. Slice the baguette into ½-inch thick pieces. Place slices on a baking sheet, drizzle with olive oil and sprinkle lightly with salt. Toast in the oven until golden and crisp (about 7–10 minutes).
In a small bowl, combine the cream cheese and goat cheese using a fork until smooth. Mix in the lemon juice and salt.
Spread a generous layer of cheese mixture onto each toasted baguette slice.
Top with sliced strawberries and a few blueberries.
Drizzle lightly with honey and finish with a sprinkle of coarse black pepper.
Serve immediately and watch them disappear!
STRAWBERRY SHORTCAKE TRIFLE
This Strawberry Shortcake Trifle combines fluffy pound cake, creamy pudding, juicy strawberries, and whipped topping in a no-bake treat that’s as delicious as it is beautiful. Bonus points if you top it with blueberries for a red, white, and blue twist!
1 16-ounce pound cake
1 8-ounce container Cool Whip, thawed
2 pounds fresh strawberries, sliced
2 tablespoons sugar (or more, to taste)
1 large package instant vanilla pudding mix (6-serving size)
Fresh blueberries for garnish
Cut the pound cake into small cubes and set aside in a bowl. Place the sliced strawberries in a bowl, sprinkle with sugar, and stir to coat. Cover and refrigerate for at least 30 minutes to let the berries release their natural juices. For extra syrup, you can add more sugar to taste. Prepare the vanilla pudding according to the package instructions. Once it’s set and the Cool Whip is thawed, gently fold it into the pudding until well combined. Refrigerate until ready to assemble.
In a 3-quart trifle dish or large glass bowl, layer the ingredients in the following order: A layer of pound cake cubes, then a layer of the pudding mixture, and finally, a layer of macerated strawberries. Repeat the layers three times, ending with strawberries on top.
Top with extra strawberries and a handful of fresh blueberries for a patriotic flair.
Keep refrigerated until ready to serve. For best texture and freshness, serve within 3 to 4 hours.
