I’m so excited for Fourth of July!
Our whole block has a huge crazy party complete with food, drinks, and of course fireworks. It’s non stop for most of the day and very far into the night. I always plan a great menu, invite family and friends and plan to celebrate our independence all day!
Before the party, there is the parade. The biggest one on this side of the Rockies apparently. People line the street and eat a picnic breakfast, wave flags and pose for pictures, it’s a blast! In my breakfast picnic, I plan to serve my Red, White and Blue Breakfast Bread Puddings, just to get everyone in the mood.
Back at the house, the party will start. Small fireworks will be ignited and drinks will be poured. For a large group, try a pitcher of cocktails for everyone, I think it’s a lot easier for everyone to serve themselves. Whip up a batch of my Lemon Blueberry Rosemary Sangria to ease everyone into the warm afternoon.
An easy way to provide nibbles with the sangria is to put together an antipasto platter the day before. There is no serving involved and everyone loves the spicy meats, cheeses and pickled veggies. This Greek Inspired Antipasto Platter by Half Baked Harvest includes all those components plus fruit, peppers, hummus and even jam. Every bite you take can be different.
I’m sure you will go and find a brilliant rib recipe or even marinated chicken that you can put on the grill. I however have a spectacular side for you. My garden is oozing squash, especially zucchini. This Marinated Zucchini Salad by Donna Kay is a creative and easy way to use up that zucchini before I make too much zucchini bread. …Stay tuned squash is coming…
Finally, we would be nowhere without dessert. Something light,sweet and fresh is always a winner. Angel Food Cake with Coconut Whipped Cream and Berries from Blahnik Baker looks the part and tastes the part. It is the perfect finish to an explosive day. Happy Fourth of July!