Festive Fourth of July Food

While these sparkling recipes are designed for July 4th fireworks, they are perfect for entertaining all summer long. Three cheers for the red, white, and blue! Hope you have a festive holiday.

COOL BLUE MARTINIS

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This recipe is for each drink but they can be made by the pitcher. These are really “light martinis” as there is more bubbly and less vodka or gin than in standard martinis.

– 5 ounces chilled Prosecco

– ½ ounce (1 tablespoon) gin or vodka

– ½ ounce (1 tablespoon) blue Curacao

– 1 tablespoon (or more) simple syrup

Stir everything into a shaker with a few ice cubes. Shake away! Strain into a chilled martini glass.

MAKES 1 DRINK

RED, WHITE AND BLUEBERRY SHORTCAKES

This luxurious dessert is worthy of fireworks. Wonderful if you can get tiny ripe strawberries from your local farmer’s market. The light touch of lemon zest in the biscuits and thin layer of lemon curd makes these truly memorable. Garnish with edible flowers.

LEMON-BUTTERMILK BISCUITS

– 1½ cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 2 tablespoons sugar
– 4 tablespoons unsalted butter
– Grated rind of 1 lemon
– ⅔ cup buttermilk

SHORTCAKES

– 1½ cups heavy cream
– 3 tablespoons confectioners sugar
– 1 teaspoon vanilla
– ½ cup lemon curd
– 3 cups fresh berries: raspberries, tiny strawberries, blueberries
– Edible flowers for garnishing

Preheat oven to 400 degrees. Sift together flour, salt, baking powder, baking soda and 1 tablespoon sugar. Cut butter into small pieces and incorporate into flour mixture. Add lemon zest and buttermilk and mix lightly. Turn dough out onto floured board. Roll out to 1-inch thickness. Cut out 3-inch round and place on ungreased baking sheet. Sprinkle lightly with sugar. Bake 16 to 18 minutes until golden. Let cool.

Whip heavy cream with confectioners sugar and vanilla until very thick.

Cut biscuits in half. Spread lemon curd on bottom half of each biscuit. Spoon whipped on top and add fruit. Top with biscuit “hat” and add more berries and whipped cream. Garnish with edible flowers. SERVES 6.