Getting together with friends and family on the Fourth of July is a tradition that most of us look forward to every summer, so why not serve up some traditional American barbecue foods? From homemade Boston baked beans to a patriotic berry buckle tart, this meal is half make-ahead and half throw-it-on-the-grill, allowing you plenty of time to relax and enjoy the day.
Boston Baked Beans
In the summer, forget turning on the oven to make baked beans—let your slow cooker do all the work so you don’t have to!
- 2 c. dried navy beans
- ½ lb. lower-sodium bacon, browned and drained
- 1 red onion, diced
- ¼ c. molasses
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. dry mustard
- ½ c. ketchup
- 1 T. Worcestershire sauce
- ½ c. dark brown sugar
- Rinse and sort through dry beans and place in slow cooker. Cover with water by 2 inches and cook on HIGH for 3 hours, checking periodically and adding more water if necessary.
- In a separate bowl, mix together all remaining ingredients. Pour over beans and stir.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Grilled Corn On The Cob
The best corn on the cob: easy to make and easy to serve.
- 1 stick of butter
- 6 pieces of heavy foil
- Shuck corn, remove husk and silk strands.
- Place a pat of butter into each piece of heavy foil. Place corn on top and wrap up.
- Grill over hot coals for fifteen minutes, turning every few minutes.
- Let corn rest for five minutes before serving.
New England Bake
A proper preppy barbecue needs to at least nod at a clambake, doesn’t it?
- 3-4 small red potatoes, sliced
- 1 lemon, sliced
- 1 T. butter
- 1 clove of garlic, minced
- Salt and pepper to taste
- Lay out two pieces of aluminium foil. Place potatoes on foil.
- Put fish on top of potatoes and top with lemon slices; top lemon slices with butter, garlic, and seasonings. Seal packet.
- Grill for 10-12 minutes. Let cool slightly before serving.
This recipe serves 1; simply make more packets to serve more guests.
Mixed Berry Buckle Tart
The perfect red, white, and blue make-ahead dessert.
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
- 1 T. sugar
- 1 4-oz. pkg. cream cheese, softened
- 1 8-oz. whipped cream (like Cool Whip), thawed
- 1 lemon, zested
- 4 T. powdered sugar, divided
- ½ c. fresh strawberries, sliced
- ½ c. fresh raspberries
- 1 c. fresh blueberries
- Preheat oven to 375 degrees and line a cookie sheet or baking sheet with foil, parchment paper, or a baking mat.
- Lightly dust a cutting board with flour and roll out puff pastry; place on baking sheet.
- Measure a 1-inch border around perimeter of pastry and, using a pastry brush, brush beaten egg on the border. Sprinkle with sugar.
- Bake 13-14 minutes or until puffed and golden.
- Wearing oven mitts, softly press down on the center of the pastry to deflate. Let cool.
- In the meantime, beat cream cheese until smooth. Add whipped cream, lemon zest, and half of the powdered sugar and beat until fluffy. Spread onto cooled pastry.
- Arrange berries on cream cheese mixture, sprinkle with remaining powdered sugar, and serve.
Check out our simple and delicious preppy summer cocktails for some fun ideas on delicious drinks to pair with this meal.
Contributed by Charlotte Farley
Image sources: 1. Theryn Fleming 2. Aimee Steen 3. brownpau 4. Stephanus Aryawan. All images licensed under Creative Commons