Memorial Day, Flag Day…The Stars and Stripes

June 7, 2013 § 2 Comments

My friend Julie and her family have been getting together at the same spot for the local Memorial Day Parade for over a decade.  Different friends have joined the party over the years and we always look forward to it.  A few things you can count on each year-

  • mimosas
  • frittatas
  • delicious muffins, coffee cakes or scones
  • snacks for kids of all ages

My kids love the salty sweet kettle corn from our local farmers market.

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Nothing fancy about it, but it’s a blast!  I found a fun mimosa recipe to share which I would recommend pre-mixing for a picnic or parade.  We kind of like the good old fashioned Champagne with a splash of OJ- light on the OJ please.

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Menning Mimosa

Ingredients

  • 6 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons orange flavored liqueur, such as Grand Marnier
  • Prosecco, chilled
  • Fresh mint leaf

Preparation

Step 1  In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.

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Mozzarella and Nectarine Skewers With Pesto

Ingredietns

  • 1 pound fresh mozzarella cheese
  • 3 ripe nectarines or peaches
  • 1/2 cup pesto

Preparation

Step 1  Cut mozzarella into 3/4-inch cubes. Slice each nectarine into 6 wedges, and cut each wedge in half (for a total of 36 pieces; you’ll have a few extra). Set aside.

Step 2   Skewer 2 cubes mozzarella and 2 pieces nectarine per wooden pick; place on a serving platter. Drizzle with pesto (thin with a little olive oil, if needed), and serve.

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Quick Pear Streusel Coffee Cake

Ingredients

Cake:

  • 1 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 large beaten egg
  • 1/2 cup milk
  • 4 tablespoons melted unsalted butter
  • 2 ripe pears like Bartlett, unpeeled, cored and chopped

Streusel Topping:

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cold unsalted butter, cut up
  • 1 teaspoon cinnamon

Preparation

  1. Heat oven to 400 degrees. Butter an 8-inch square baking pan.
  2. To make the cake: In a medium bowl, combine flour, baking powder, sugar, salt and 1/2 teaspoon cinnamon.
  3. In a separate bowl, mix egg, milk and melted butter until well combined. Pour into dry ingredients, add the pears and mix well. Pour into prepared pan.
  4. To make the streusel: In a small bowl, mix sugar and flour and cut in butter with your fingers until crumbs form. Sprinkle over top of batter in pan.
  5. Bake 30 to 35 minutes until golden and dry on top. Cool in pan and cut into 8 squares. This cake keeps for up to 4 days, covered at room temperature.

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Pumpkin Doughnut Muffins

Ingredients

For the batter

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3/4 cup light brown sugar
  • 2 large eggs
  • For the sugar coating
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Preparation

Step 1  Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Step 2  Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

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Frittata with Sausage and Pecorino

Ingredients

  • 1 teaspoon olive oil
  • 6 ounces sweet fennel sausage, casing removed
  • 1 1/2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • Salt and freshly ground pepper, to taste
  • 4 cups mizuna or watercress leaves (4 ounces)
  • 3 ounces grated pecorino or Gruyere cheese
  • 1/2 cup ricotta cheese

Directions

Step 1  Heat oven to 425 degrees. Heat olive oil in a 10-inch nonstick skillet with an ovenproof handle over medium-high heat. Add sausage and cook, breaking up the meat, until well browned, about 2 to 3 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside. Discard the fat and wipe out skillet.

Step 2  Return skillet to medium heat; melt butter in it. Add eggs, sprinkle with salt, and cook until eggs begin to set on the bottom, about 10 seconds. Using a rubber spatula, pull edges into the center, tilting skillet so eggs fill the gaps. Sprinkle 1 cup mizuna or watercress, sausage, pecorino or Gruyere, and ricotta over eggs. Continue pulling the edges toward center. Cook until nearly set, about 4 minutes.

Step 3  Transfer skillet to oven; bake until top is set and edges are golden brown, about 6 to 8 minutes. Sprinkle with pepper to taste and serve immediately or at room temperature with remaining mizuna or watercress and Spicy Tomato Sauce.

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Rhubarb Raspberry Crumble Topping

Ingredients

  • 1/2 cup cold butter, cubed
  • 1/2 cup sugar
  • 1/2 cup white flour
  • (optional) 1/2 cup oats
  • (optional) 1/4 cup almonds, finely chopped

Combine all ingredients, cutting the cold cubed butter into the other dry ingredients until you have a coarse sand. Pop this in the fridge while you put everything else together. Chilling isn’t necessary, but some (like Nigella Lawson) think it makes for a more crispy crumbly bumpy topping!

Filling:

  • 1 1/2 cups raspberries
  • 1/2 cup chopped rhubarb
  • 2 Tbsp brown sugar

Preparation

Pour the fresh fruit into a pie pan, sprinkle with the 2 Tbsp brown sugar. Get your bowl of Crumble Topping out of the fridge and sprinkle it evenly over the fruit filling.

Bake at 350 for 45 minutes.

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Can’t get enough of the Stars and Stripes and the summer US holidays.  Flag Day is a special day as it is birthday to Lisa.

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Flag of the Free

by Walter Taylor Field

Look at the flag as it floats on high,
Streaming aloft in the clear, blue sky,
Rippling, leaping, tugging away,
Gay as the sunshine, bright as the day,
Throbbing with life, where the world may see-
Flag of our country, flag of the free!

What do we see in the flag on high,
That we bare our heads as it passes by,
That we thrill with pride, our hearts beat fast,
And we cheer and cheer as the flag goes past-
The flag that waves for you and me-
Flag of our country, flag of the free?

We see in the flag a nation’s might.
The pledge of a safeguard day and night,
Of a watchful eye and a powerful arm
That guard the nation’s homes from harm.
Of a strong defense on land and sea-
Flag of our country, flag of the free!

We see in the flag a union grand,
A brotherhood of heart and hand,
A pledge of love and a stirring call
To live our lives fro the good of us all-
Helpful and just and true to thee,
Flag of our country, flag of the free!

Flutter, dear flag, o’er the lands and seas!
Fling out your stars and your stripes to the breeze,
Righting all wrongs, dispelling all fear,
Guarding the land that we cherish so dear,
And the God of our fathers, abiding with thee,
Will bless you and trust you, O flag of the free!

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I love having the colors of red, white and blue in my home during the summer.  Works in nicely with Bastille Day too;)  Here’s to a summer full of great fun, love and memories to last a lifetime.

xo

Maureen

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