Summer Lemon and Fruit Tart. Photo: Kowalski’s Markets
Local foodies share fresh takes on classic Fourth of July recipes to take your table from blah to brilliant.
Picturing a Fourth of July picnic table conjures up a certain spread of goodies: burgers, hot dogs, watermelon slices … You get the picture. This year—whether you’re the host with the most or simply bringing something to pass at the neighborhood potluck—we thought it’d be fun to think outside the box—err, grill.
We asked local experts to share some of their best off-the-beaten-path recipes. These eats are full of summer flavor and offer a fresh take on familiar picnic favorites. Bon appetit!
Summer Lemon and Fruit Tart
Courtesy of Kowalski’s Markets
This summery tart is easy to whip up a few hours before your picnic and keeps things light for hot days. “The addition of lemon curd and fresh fruit to this tart provide a beautiful balance to the sweet, lightly cheesy filling,” says Rachael Perron, Kowalski’s Markets culinary and branding director.
- 3/4 cup flour
- 1/4 cup confectioners’ sugar
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 cup unsalted butter, cold, cut into chunks
- 1 egg, lightly beaten
- 16 oz. mascarpone cheese
- 3/4 cup lemon curd
- 1/2 pints fresh blueberries
- 2 kiwifruits, peeled, sliced and quartered
- 2 cups strawberies, hulled and quartered
- whipped cream (optional)
Preheat oven to 350 F. Place flour, confectioners’ sugar, baking soda, baking powder and butter in a mixing bowl; beat until mixture resembles fine crumbs. Add egg; continue beating until mixture holds together. Press dough into the bottom and up the sides of a 10-inch removable-bottom tart pan; bake in preheated oven until golden-brown (12–15 minutes). Remove from oven; let crust cool in pan. Spread mascarpone over bottom of crust; top with lemon curd. In a large mixing bowl, gently toss fruit to combine; carefully spoon fruit mixture over tart, distributing evenly. Carefully remove sides of tart pan; top tart with whipped cream, if desired. Serve immediately or refrigerate for up to 2 hours.
Grilled Potato Salad with Bacon
Courtesy of Lunds & Byerlys
“This flavorful, mayo-free potato salad is brimming with crispy bacon and green onions and tossed with a smoky dressing,” says Katie Tomsche, Lunds & Byerlys content manager. “It’s destined to become a summer staple!”
- 1 1/2 lbs. small potatoes, halved
- 1–2 Tbsp. olive oil
- salt, to taste
- pepper, to taste
- 5 slices bacon
- 1/2 cup sliced green onions
- 1/2 cup L&B Smokehouse Cider Dressing
Heat your grill to medium-high. While it’s heating, halve 1 ½ pounds of small potatoes. Place them in a pan of cold water, and bring them to a boil. Boil for 10 minutes. (Tip: Starting your potatoes in cold water helps to ensure they heat and cook evenly all the way through.) Drain potatoes, and add them to a large bowl. Toss with olive oil, salt and pepper. Place the potatoes directly on the grill, and cook on each side for 2 minutes, until you get nice grill marks. Add bacon onto a piece of aluminum foil on the grill, and cook for 18–20 minutes, until crispy. Remove from the grill, place on a paper towel for a few minutes to soak up any excess grease, then chop or crumble the bacon. In a large serving bowl, combine grilled potatoes, crumbled bacon and sliced green onions. Top with L&B Smokehouse Cider Dressing. Gently toss to coat. Season with salt and pepper to taste.
Gin & Tonic Ice Pops
Courtesy of Lunds & Byerlys
“These refreshing ice pops require only four ingredients to make and are an unexpected, adults-only treat,” Tomsche says.
- 12 oz. gin
- 24 oz. tonic
- 6 oz. fresh lime juice
- 2–3 limes, sliced
Mix together gin, tonic and lime juice. Place 12 5-oz. plastic cups in a muffin tin. Add 2 lime slices to each cup. Add 3 ½ ounces of the gin and tonic mixture to each cup. Place in the freezer until slightly icy. Remove cups from freezer and add popsicle sticks. Freeze overnight. Once ready to serve, make two cuts around the edge of each cup and peel off. Serve immediately, or place in a bowl of ice to keep chilled.
Lemon Meringue S’mores
Courtesy of Kowalski’s Markets
Lemon Meringue S’mores
This lemonade-inspired dessert adds citrusy brightness to a classic. “I love traditional s’mores as much as anyone,” Perron says. “But these are a nice alternative when you want something more tart and tangy!” This recipe lets you make a batch of 12 all at once in the oven, but you can assemble these around the campfire before the fireworks show, too.
- 24 graham cracker squares (12 sheets, broken in half)
- 8 oz. lemon curd
- 12 jumbo marshmallows, cut in half crosswise
Preheat a broiler. Arrange 12 graham cracker squares on a rimmed baking sheet; top each with a spoonful of lemon curd and a piece of marshmallow. Place under preheated broiler until marshmallows are golden, puffed and toasty (about 1 minute). Top s’mores with remaining graham cracker squares, or serve open-faced.
Kowalski’s Markets, 8505 Valley Creek Road; 651.578.8800; kowalskis.com
Lunds & Byerlys, 7050 Valley Creek Plaza; 651.999.1200; lundsandbyerlys.com
