May the 4th Be with You

The Fourth of July means food, fireworks, family, fun, and more food. These are some of CxRA’s favorite recipes to make your 4th of July Party extra special. Get ready to celebrate our independence- do your patriotic duty and serve up some unforgettably delicious food!

 

Paloma Hermosa

Ingredients:

  • 1 1/2 oz Tres Generaciones tequila
  • 1/2 oz St. Germain Elderflower Liqueur
  • 3/4 oz fresh lime
  • 1/2 oz fresh grapefruit
  • 1/4 oz agave
  • 1/2 egg white
  • Lime Wheels, Edible Flower
  • 1 (2-3 lb) rack of ribs
  • 3 ½ cups pineapple juice (save ¼ cup for later)
  • 1 ½ cups brown sugar
  • 1 (16 oz) bottle of your favorite BBQ sauce
  • Add all of the ingredients in a cocktail shaker without ice.

Directions: 

  • Add all of the ingredients in a cocktail shaker without ice.
  • Pour over ice in a rocks glass.
  • Garnish with lime wheels and edible flowers.

 

BBQ Ribs

Ingredients:

  • 1 (2-3 lb) rack of ribs
  • 3 ½ cups pineapple juice (save ¼ cup for later)
  • 1 ½ cups brown sugar
  • 1 (16 oz) bottle of your favorite BBQ sauce

Directions:

  • Spray the slow cooker with non-stick cooking spray.
  • Take your ribs and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
  • Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on high for 7-8 hours or low for 10-12 hours.
  • After they are done in the slow cooker, use tongs to gently pull them out. Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.
  • Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time; they will take about 10-15 minutes to glaze over.

 

Best Ever Summer  Blueberry Crostata

Ingredients:

  • 2 eggs
  • ¾ cup caster sugar
  • 1 teaspoon lemon rind
  • ½ cup plain flour
  • 1/3 cup milk
  • 1 tablespoon brandy
  • 250g blueberries
  • Icing sugar, to dust

Pastry:

  • 1 1/3 cups plain flour
  • 1 tablespoon caster sugar
  • Pinch salt
  • 150g cold butter, chopped
  • 1 egg, seperated
  • 1-2 tablespoons iced water

Directions:

  • To make pastry, process flour, sugar, salt and butter in a food processor until mixture resembles breadcrumbs. With the motor running, add egg yolk and enough iced water to bring the dough together. Transfer to a lightly floured surface and knead into a ball. Flatten to a 20cm x 8cm rectangle. Cover in plastic wrap and chill for 20 mins.
  • Roll out pastry on a lightly floured surface with a floured rolling pin until large enough to line a 12cm x 34cm fluted rectangular loose based baking tray. Line tin with pastry and fold excess over edge. Prick base with a fork. Chill for 20 mins.
  • Preheat oven to 200C or 180C. Place shell on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for a further 10 mins. Beat egg white in a bowl and brush over tart shell.
  • Meanwhile, whisk the eggs, sugar and lemon rind in a large bowl until combined. Whisk in the flour until smooth, then whisk in the milk and brandy until combined.
  • Arrange blueberries in the shell. Pour over the milk mixture. Bake for 20-25 mins or until golden and set. Cool on a wire rack. Dust with icing sugar.
  • Add lemon or vanilla ice cream on top.