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Feeding your 4th of July crowd

Recipes from the Spartan Culinary Classroom

Published : Thursday, 28 Jun 2012, 2:25 PM EDT

    GRAND RAPIDS, Mich. (WOOD) -
    For the 4th of July cooking, the key may be to make things ahead of time so you can enjoy the holiday with minimal effort.  Amy Sherman of the Spartan Culinary Classroom shares two of her favorite recipes with Terri and Rachael.
     
    White Sangria
     
    1 bottle white wine (I like a vino verde, like Famega)
    2 cups white cranberry peach juice
    1/2 cup triple sec
    1 orange, sliced
    1 peach, sliced
    1/2 can La Croix sparkling water, any flavor
     
    Mix everything up except the La Croix. Let sit for up to 24 hours. Add the La Croix right before serving.
     
     
    Cherry Beer BBQ Sauce
     
    2 Tbsp oil
    1 large white onion, chopped
    6 garlic cloves, minced
    1  cup ketchup
    1/2 cup cider vinegar
    1 cup dark beer
    1/4 cup soy sauce
    1/4 cup brown sugar
    1 cup dried cherries
    2 teaspoons Siracha hot sauce
    salt and pepper
     
    Heat the oil up in a saucepan.  Add the onion and saute until translucent.  Add the garlic and cook for a few more minutes.  Add everything else and simmer for about 30 minutes, stirring frequently.  Puree the sauce using an immersion blender.  Refrigerate until ready to use.
     
    Strawberry Shortcakes

    2 1/2 cups of flour
    1/3 cup sugar
    3 1/4 teaspoons baking powder
    1/2 teaspoon salt
    4 ounces unsalted butter
    2 teaspoons vanilla
    1 cup cream
    3-4 tablespoons cream
    3 tablespoons sugar

    Preheat oven to 350 degrees.  Combine the flour, sugar, baking powder and salt in the bowl of a food processor.  Cut the butter into slices and add to the processor.  Grind together until the butter forms small peas sized pieces.  Pour in the 1 cup of cream and the vanilla and pulse about 3 times, or until the dough just comes together.  Remove the dough to a lightly floured surface and roll out to about 1 inch thick.  Cut out 6 circles.  Place the circles on a parchment lined sheet pan.  Brush the tops with cream and sprinkle with sugar.  Bake for about 20 minutes or until golden brown.  If making ahead of time, cut shortcakes out, freeze on parchment lined bake sheet.  Once frozen, place in a Ziploc bag.  When ready to bake, place frozen shortcake on sheet pan, brush with cream and top with sugar.  Bake as directed.

    2 teaspoons vanilla
    juice and zest of a lemon
    1/2 cup sugar
    2 pints strawberries
    1 pint vanilla ice cream
     
    Mix the berries with the vanilla, lemon juice and zest. Serve shortcakes split, with ice cream and berries inside.
     
    Taste:
    Amy Sherman
    Spartan Culinary Classroom
    Family Fare Supermarkets
    Cherry beer barbecue sauce
    Strawberry shortcake
    www.familyfare.spartanstores.com/culinary-classroom

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