Keep it simple. That’s what we say about July 4th desserts, though simplicity can be a ball. Contributor Linda Giuca, a Hartford Courant food columnist, likes to combine raspberries and blueberries with vanilla ice cream and possibly a drizzle of deep dark chocolate… listener Carol Baugh adds fresh berries to cake but decorates in red, white and blue flowers… Chris Prosperi says buy puff pastry, bake it until it puffs up, then put ice cream and red/blue berries in the center with a little Grand Marnier… Faith says she’s on board with the fruit and ice cream plan, but she suggests serving it on top of lemon cake slices… and sticking sparklers in a pot of sand for your own personal and safe fireworks display.
Colin says
As an artist I was intrigued by the color palette criteria /idea for this dessert. An easy picnicky thing that’s more of a fruit salad is watermelon feta and blueberry. Switch out the feta with a dollop of marscapone (stir in some sweetener and vanilla), or how about red velvet cupcakes with cream cheese frosting studded with blueberries? Cherry Italian ice, blueberry preserves and a frozen shot of homemade limoncello (easier than it sounds and alrhough not white it’s close enough)
I could go on and on. love these kinda of challenges.