red and white blue dessert ideas?
anyone have some fun red white and blue dessert ideas for 4th of july?
It's not particularly "fun" or original - but my first thought for red white and blue dessert is cheesecake with strawberries/raspberries and blueberries on top (or blueberry swirl cheesecake topped with berries) - also cool, creamy cheesecake and fruit just always sounds good to me during the summer.
I went to a party where someone made the Barefoot Contessa Flag Cake. Outstandong and beautiful though I'm sure it was labor intesive. Herewith the recipe:
Barefoot Contessa's Flag Cake
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
The different berries are the obvious response. Maybe individual trifle/parfaits layered w/ spongecake, whipped cream and berries? Or, panna cotta is great on hot days, layer that w/ berries.
Maida Heatter's New Book of Great Desserts has a recipe for a strawberry and blueberry tart with a cream cheese filling which she suggests for 4th of July. The filling is made with 1/2 lb cream cheese, 2 tbsp sugar and 1/2 cup cream. On top of the berries she spoons melted red currant preserves. Refrigerate for at least 2 hrs.
I always do a Fourth of July trifle with berries I pick in our woods -- the first wild raspberries, black raspberries, huckleberries. Trifle can be as simple or as complicated as you like. If you're short on time you can layer prebaked pound cake with pudding and berries, then whipped cream, rather than make all the components yourself. Just don't forget to use marsala or something to give an extra kick.
Just read last night about a red, white and blue recipe listed on the Twinkies website, which uses chunks of Twinkies, strawberries and blueberries with instant puddings, as I recall, to make a lovely trifle. It looked lovely and easy to make. Happy Fourth!!
Strawberry Mousse Parfait- layers of mouese which is pink/red, coarsely chopped butter cookes for texture, mousse, whip cream and blue berries in a goblet or glass..super easy and maybe a splash of something wicked for the adults. It's very pretty in a fun way. If you like you can email me and I will forward the recipe..from a old Gourmet Mag. July issue.
I just made those last night and brought them into work, but I went with cream cheese frosting.
Reynolds makes these neat baking cups now. They're a sturdier version of the traditional paper cups and you don't need a muffin tin - cupcakes bake right in the cups on a cookie sheet!
A trifle sounds good, using blueberries and strawberries.
I only do ultra easy... :)
I've been doing Red, White and Blue parfaits, with Creme fraiche, Strawberries, and Blueberries.
There's almost no recipe, it's really the presentation.
I whip up 8 ounces of creme fraiche(whips much quicker than whippping cream, tastes more luxurious)with two tablespoons sugar, and a DROP of vanilla, then I layer it in a martini glass,
Starting with an inch or so of blueberries on the bottom,
a layer of the whipped CF,
a layer of sliced strawberries,
a dollop of CF,
topped with a few more blueberries.
Whipped creme fraiche is like sex on a spoon.
Trifle is always good.
I do a strawberry bread/cake loaf, heated and topped with vanilla ice cream, berries and a blueberry/strawberry sauce.