Getting food to fit a Fourth of July theme is usually a tortured and not terribly tasty mission. But I discovered a couple of terrific recipes on RecipeGirl, the popular, dependable and visually attractive Web site.
One patriotic side dish, a perfect accompaniment to steaks and burgers from the backyard grill, is RecipeGirl’s Red, White and Blue Potato Salad. Multi-hued fingerling potatoes are in the marketplace right now (and a bargain at Costco stores). In this dish, they’re teamed with hard-boiled egg, red onion, fresh dill and chives and a spunky Dijon mustard vinaigrette.
The site’s Red, White and Blueberry Cheesecake Bars are far more sophisticated (and delicious) than the predictable layered Jello creations and cupcakes schmeared wth garish blue frosting. These elegant bars are packed with seasonal fruits, and sturdy enough to pack up and bring to a picnic or potluck. Here's the recipe. Check out the Web site for lots more holiday fare.
Red, White and Blueberry Cheesecake Bars
1½ cups graham cracker crumbs
½ stick (4 Tbsp.) butter, melted
1½ packages (12 ounces) reduced-fat cream cheese
¾ cup granulated sugar
¼ cup lowfat milk
2 Tbs cornstarch
2 Tbs fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh raspberries (more or less, as desired)
¾ cup fresh blueberries
1. Preheat oven to 350°F. Line an 8×8-inch pan with aluminum foil. Spray lightly with cooking spray.
2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not overbeat.
4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.
5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.
Servings: 16
Thanks for the mention :) Happy 4th!
Posted by: Lori @ RecipeGirl | July 02, 2009 at 07:18 AM
Funny thing, I made the red, white and blue potato salad, before even reading your blog about the 4th.
I really enjoyed it!
Posted by: Cheryl Flynn | July 09, 2009 at 08:28 AM