When I was a child, the fourth of July (Independence Day in America) was an extra special event because it was the same day as my grandpa’s birthday. Every year my gram and gramp invited aunts and great aunts, uncles and great uncles, my 13 cousins, their friends, and practically everyone in the neighborhood to their home for a huge, holiday- birthday picnic. And what an unforgettable celebration it was!
Even though it was his birthday, Grandpa would spend the biggest part of his afternoon grilling for the entire family, often sweating over the fire in the sweltering heat. Hamburgers and hot dogs were the selections of the day. Gram would cover an entire picnic table with side dishes they had prepared the week before: salads, fruits, beans, potatoes, corn, pie, Jello, you name it. It was all-American and it was all there. We (the kids) would eat, then run off to play, then come back and eat some more, and repeat the cycle until the food was gone and we were stuffed. There was always cake (my favorite part of the meal) decorated in red, white and blue in honor of the holiday and my gramp. Around 8:30 p.m. we’d pile into as many cars as necessary, drive to the park by the river, lie on blankets and watch the fireworks shoot straight above our heads.
I host my own parties now. And, no, I don’t even try to throw parties like we had back then! In fact, I like to be different and typically don’t serve traditional Fourth fare. Nor do I eat until I’m stuffed or run and play right after lunch… But I still love the fireworks!
One thing I love to do at parties is serve bold surprises to my guests. Food that’s a little different, tastes positively sinful, but it’s not!
If you’re looking for something fun and different to serve this year, and something that’s sure to stir up conversation, here’s a little dish from our latest bag of tricks. It tastes sinfully delicious, and none of my guests believe me when I tell them what it’s made of and how simple it is.
It’s Bold and Cold!
Add this to your summertime strawberry recipes!
2 pints fresh, dark red, ripe, cold strawberries
Wash strawberries and cut off green tips
Throw them all in a blender and blend away
Serve cold or room temperature
This soup is a lovely side dish great served alongside a salad with goats cheese and walnuts.
As a healthy dessert option serve the soup with a dollop of raspberry sorbet in the middle.
So, give me the scoop, how are you planning to celebrate your holiday? Are you traditional, or not? Will you be doing something bold?