Midday Fix: Fourth of July entertaining tips from Carol Mackey

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Carol Mackey


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Bottle Rocket Mini Torches

White Wine Sangria

1 bottle white wine
1 Granny Smith apple, cored and thinly sliced using a star cutter cut out star shapes
blueberries, strawberries and raspberries
1 cup apple juice
1/2 bunch fresh mint leaves
optional-simple syrup to taste
1 (12-ounce) can seltzer water
ice cubes

Blue Cheese Potato Salad Deviled Eggs

8 whole eggs
1 whole large potato (finely diced)
1 Tbs blue cheese (or more to taste)
1 tsp Dijon mustard
2 Tbs finely diced celery and green onion
mayo to bind
1 pinch salt (to taste)
fresh ground pepper
Crispy bacon (for garnish-quick tip use the packaged crumbled bacon)

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs. Cover the saucepan and bring the water to a boil over medium high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 10 minutes. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10 to 15 minutes. Drain the potato, and let cool. When the eggs are done cooking, pour out the hot water, then cool the eggs under cold running water in the sink and peel. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks.In a bowl, mash the reserved egg yolks with celery and onion, mustard, mayo, salt and pepper until well combined, fold in potato and blue cheese. Stuff each egg half generously with potato salad, and sprinkle with bacon. Cover and chill until ready to serve. Makes 16.

Grilled Peach Salad

balsamic glaze (available at Trader Joe’s)
2 Tbs honey
3 peaches, pitted and each cut into 6 wedges
1/4 cup olive oil
trimmed arugula (about 10 ounces)
thinly sliced prosciutto (about 10 slices)
3 oz. goat cheese

Brush peaches with olive oil and place peach wedges on grill; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside. Toss arugula with olive oil and season with salt and pepper. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto and goat cheese. Drizzle with balsamic syrup and honey.

Maui Ribs

3 lbs. beef short ribs cut about 1/2 –inch across bones (about 12-16 ribs depending on thickness)
1/2 cup soy sauce
2 Tbs brown sugar
1/4 cup rice vinegar
3 Tbs sesame oil
3/4 cup vegetable oil
1/4 cup white wine
1 1/2 tsp garlic, sliced

Combine ingredients in a bowl and whisk together to blend well. Pour into a plastic zip lock and add ribs. Refrigerate overnight, turning as needed to coat ribs evenly.
Prepare barbecue (medium-high). Remove ribs and discard marinade. Grill ribs until cooked to med.-rare, about 5-8 minutes per side. Mound ribs on platter and garnish with chopped green onions and toasted sesame seeds (optional). Serves 4.

No Bake S’mores Cheesecakes

Crust & Topping
4 Tbs unsalted butter, melted
2/3 cup graham cracker crumbs
Hershey chocolate bar

Chocolate Ganache:
4 ounces milk chocolate, chopped
3 Tbs heavy cream

Marshmallow Cheesecake:
1/2 cup whipped cream cheese, at room temperature
1/2 cup marshmallow fluff
2 tsp vanilla extract
raspberries and blueberries

In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the small container of your choice with the back of a spoon. Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat over medium heat until warm, just until bubbles appear on the edges. Pour the cream over the chocolate and let it sit for 30 seconds, then stir constantly until the chocolate is all melted and a smooth ganache comes together. Add about a teaspoon of the ganache on top of each graham crust.
In the bowl of your electric mixer, beat the cream cheese on medium speed until creamy. Add in the marshmallow fluff and beat until combined, then with the mixer on low speed, pour in the milk and vanilla extract. Beat on high speed until a smooth batter forms. Pour the batter on top of the chocolate ganache.
Add another teaspoon of ganache on top of the cheesecake and a sprinkle of graham crumbs if you wish, then refrigerate for 4 to 6 hours. When ready to serve, add a small piece of Hershey chocolate bar and sprinkle with raspberries and blueberries for the holiday. Makes 6 mini (4-ounce) cheesecakes.


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