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Nebraska Furniture Mart | November 23, 2017

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4th of July 2014

Happy 4th of July everyone! Most everyone in America is celebrating today by having cook outs and watching the local firework show. If that’s the case for you, we at the Mart wanted to give you a couple of easy recipes for some delicious snacks, so you can enjoy the celebration too.

Red, White and Blue Cherry Pies

SM0106H_Red-White-and-Blue-Cherry-Pies_s4x3.jpg.rend.sni12col.landscapeIngredients:
Pies:
1 package double pie crust mix
1 (20-ounce) can cherry pie filling
1/2 teaspoon pumpkin pie spice
2 tablespoons milk
2 teaspoons sugar
Blueberry Sauce:
1 pint fresh blueberries,
reserve 1/4 cup for garnish
2 tablespoons sugar
2 tablespoons water
2 cups vanilla ice cream
Directions
Preheat oven to 400 degrees F.
Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.

For Pies:
Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.

For Blueberry Topping:
In a medium sauce pan  over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature. To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.

Grilled Vegetables

EI1C03_Grilled-Vegetables_s4x3.jpg.rend.sni12col.landscapeIngredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 criminal mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
Directions:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

Fireworks Red, White and Blue Daiquiries

637108_fireworks-red-white-blue-daiquiri_s4x3.jpg.rend.snigalleryslideIngredients:
Blue:
2 cups ice cubes
1/3 cup blue passion fruit liqueur, such as Hypnotic or Alize
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar
Red:
1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes

White:
1 cup coconut sorbet
1/4 cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes
Directions:
Begin by making the blue layer: Put 1 1/2 cups of the ice cubes in the carafe of a blender. Add the passion fruit liqueur, lime juice, blue curacao, rum and sugar. Blend until slushy and there are no chunks of ice left, adding the remaining 1/2 cup of ice if needed. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the red layer: Rinse out the blender and then add the frozen strawberries, watermelon, lime juice, rum and sugar. Blend until slushy and there are no chunks of fruit. With the motor running, add the ice, a few cubes a time, until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to another small bowl and place in the freezer while making the final layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum and lime juice. Blend until smooth and thick. With the motor running, add the ice, a few cubes at a time, and continue to blend until thick and no bits of ice remain.

Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the blue layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the white layer over the second layer in each glass.

 

*All three recipes are from foodnetwork.com

 

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