While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday.
COOL BLUE MARTINIS
This recipe is for each drink but they can be made by the pitcher. These are really “light martinis” as there is more bubbly and less vodka or gin than in standard martinis.
– 5 ounces chilled Prosecco
– ½ ounce (1 tablespoon) gin or vodka
– ½ ounce (1 tablespoon) blue Curacao
– 1 tablespoon (or more) simple syrup
Stir everything into a shaker with a few ice cubes. Shake away! Strain into a chilled martini glass.
MAKES 1 DRINK
BOMBAY TURKEY SLIDERS with HURRY-CURRY SAUCE
These are a cinch to put together and both the sauce and the sliders can be prepped early in the day.
– ½ cup light mayonnaise
– ⅔ cup plain yogurt
– 4 teaspoons curry powder
– 2 tablespoons ketchup
– 1 small clove garlic, finely minced
BOMBAY TURKEY SLIDERS
– 1¼ pounds ground turkey
– 2 teaspoons curry powder
– 1 teaspoons ground cumin
– Large pinch chipotle chili powder
– 3 tablespoons finely minced scallions
– 4 tablespoons finely chopped cilantro or basil
– 1 tablespoon finely minced fresh ginger
– 3 tablespoons light mayonnaise
– 1 tablespoon olive oil
– 12 little dinner rolls, split and toasted
– 12 thin slices Kirby cucumber
– 12 thin slices plum tomato
Stir together ingredients for sauce. Cover and refrigerate until ready to use.
Put turkey in a large bowl. Add the curry, cumin, chili powder, scallions, cilantro or basil, ginger and mayonnaise, plus 1 teaspoon salt. Mix until blended. Form into 12 small (2 ounce) burgers. Heat the oil in a large skillet and cook burgers over medium-high heat for 2 minutes, turn over and cook 2 minutes longer. Place the burgers on the buns and slather with curry sauce. Top with a slice of cucumber and tomato. MAKES 12 SLIDERS.
RED, WHITE AND BLUEBERRY SHORTCAKES
This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.
– 1½ cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 2 tablespoons sugar
– 4 tablespoons unsalted butter
– Grated rind of 1 lemon
– ⅔ cup buttermilk
– 1½ cups heavy cream
– 3 tablespoons confectioners sugar
– 1 teaspoon vanilla
– ½ cup lemon curd
– 3 cups fresh berries: raspberries, tiny strawberries, blueberries
– Edible flowers for garnishing
Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool.
Whip heavy cream with confectioners sugar and vanilla until very thick.
Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers. SERVES 6.