Independence Day 2018 Menu

Our annual party on the 4th was again well attended with a greater mix of kids this year.  I got help from friends who brought dessert and sides which helped tremendously!

Menu for about 30 adults and 8  preschoolers

• 15 pounds oven roasted pulled pork – had plenty of leftovers for about 6 meals for two.
• 2 sides of cedar planked salmon
• a dozen or so sausages, a couple with buns
• broccoli slaw
• potato salad, courtesy of G
• pasta salad, courtesy of sis
• grilled peach salad
• 3 dozen chocolate chip cookies-they disappeared!
• 1 box of brownies-these were gone too!
• cupcakes courtesy of M

Carrot Pineapple Cake

Made this for dad’s 71st birthday and is my favorite version to date.  I made this recipe in two 6-inch pans to make a small layer cake topped with cream cheese frosting.

From Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/carrot-and-pineapple-cake-recipe-1953437

• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 2 eggs, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour, divided
• 1 teaspoons ground cinnamon
• 1 teaspoons baking soda
• 3/4 teaspoons kosher salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 pound carrots, grated
• 1/2 cup crushed pineapple, drained

Beat the sugar, oil and eggs.  Add vanilla cinnamon, baking soda and salt

Spoon in flour and Beat till combined

Stir in carrots, raisins, walnuts and pineapple

Spoon into a buttered and lined 8 inch cake pan (double the recipe for a two layer cake) at 350 degrees for 50 minutes

Overnight chocolate chip cookies

These cookies were a hit on the 4th of July.  Used a mix of sugars and let the dough develop overnight.  I also read about using cultured butter which is more acidic and can react with the baking soda more readily.  Cookies turned out crisp on the bottom and soft throughout ooey gooey with LOTS of chocolate chips!

• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt (omit if using salted butter)
• 2 sticks (8 oz) softened cultured butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 TBSP vanilla
• 1 whole egg and 1 egg yolk
• 3 cups chocolate chips (bittersweet)

Combine flour, baking soda and salt (if using).  Set aside

Beat butter and sugar till light.  Add eggs and vanilla.  Add dry ingredients and beat till combine.

Stir in chocolate chips

Cover and refrigerate overnight

Spoon 1 ounce portions onto lined baking sheet (12 per sheet).  Bake at 350 degrees for 8-9 minutes

Makes about 3 dozen cookies (1 ounce each)

Brined Pulled Pork

BRINE-for each pork shoulder, immerse in the brine in the morning the day before.  Let brine for ~12 hours

• 2 quarts water
• 1/2 c kosher salt
• 1/2 c sugar

Rinse shoulder with cold water and apply the dry rub.  Let sit for a few hours

• 3 TBSP Cajun seasoning by O Organics (Safeway)-this already contains salt, so go light-handed with extra salt
• 1 TBSP Smoked paprika
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 3 TBSP Brown sugar

Place in roasting pan and bake at 250 until temp reaches 190-200.  Turn off oven and let temperature go down to 170 and remove pork from oven.

Let cool a bit, then shred, adding some pork juices to moisten.  May also add a bit of BBQ to the pork

Serve with broccoli slaw, Hawaiian rolls and BBQ sauce

Refreshing Watermelon Salad

So simple and refreshing.  Love the sweet mint watermelon contrasted with salty feta and olives

• Cubed watermelon
• Cubed Cucumber
• Handful chopped mint
• Crumbled feta cheese
• Sliced red onion
• Lime juice
• Honey
• Olive oil
• Kalamata olives, sliced
• Pepper

Mix dressing of olive oil, lime juice, honey and pepper to taste

Gently layer watermelon, cucumber, mint, onions and olives.  Spoon on dressing.  Continue until all ingredients are used.