Memorial Day is upon us, and in our house we are having our first get together of the Summer season as we celebrate my son’s 12th birthday. In planning the party, I went straight to Pinterest to check out all the fun things I’ve been ‘saving up’ for just an occasion.
I thought I’d share with you a few of the ideas that I will be including in our celebration, in the hopes that you might find one or two things that you might want to try to make your memorial Day weekend a bit more festive! As I go, I will be including the links to the source of these recipes so you can check out what other ideas these authors have that you may like.
Strawberry, blueberry and banana kabobs line up beautifully to salute the grand ol’ flag. The berries are the perfect colors for this no-fuss patriotic dessert (marshmallows make perfect white stripes, too). A drizzle of chocolate syrup goes great with these, but either way, kids and grown-ups alike will eat ’em up!
Bring out the stars – Fun Drink for Kids
A little summer fruit in your party cups is a quick, easy way to turn even the most basic beverage into a festive party drink. Whether it’s sangria or a Shirley Temple, make it U.S.A. all the way by adding sliced star fruit, sliced strawberries and a handful of blueberries. Red, white and blue all the way!
1. Add 3-5 ice cubes to a highball OR martini glass.
2. Add 3 ounces of lime juice.
3. Add 3 ounces of Ginger Ale OR substitute it with 7-Up or Sprite.
4. Add a dash of grenadine.
(The grenadine’s function is to serve as color more than taste. Adding too much can make your drink painfully sweet)
5. Add a cherry (or two) and a straw.
6. Stir…and enjoy!
Red, White and Blue Berries (I can’t wait to try these – they look so easy and yummy!!!)
Strawberries- As many as you plan to dip
1 pkg.white chocolate chips or white dipping chocolate (bark)- found with baking supplies
Blue sanding sugar or sprinkles (The kind you decorate cookies with)
1. Wash your strawberries and let them dry thoroughly. Pat dry if necessary. Set aside.
2. Line a baking sheet or tray with wax paper or nonstick foil.
3. Pour about half of the sanding sugar into a small bowl.
4. In another small bowl, melt white chocolate according to directions on package. I usually melt it in small increments in the microwave on low power until about 80% of it is melted. I then stir it until it is completely melted. If it is too thick, add about 1/2 teaspoon shortening (like Crisco) and stir until melted and smooth.
5. Holding a strawberry by the leaves on the stem end, dip into the white chocolate to cover about 2/3 of the berry. Let the excess chocolate drip back into the bowl. (If there’s a “glob” of chocolate on the end of the berry, scrape it off onto the side of the bowl.)
6. Dip the bottom third of the chocolate covered berry into the blue sanding sugar.
7. Carefully place each berry onto the prepared tray or baking sheet to set. (They will set quicker in the refrigerator.) Refrigerate until time to serve. These are best served the same day they are prepared!
Berry Cream Cheese Pastries
1 package (2 sheets) frozen puff pastry, thawed
1 (8 oz.) package cream cheese, room temperature
2 cups powdered sugar (or more)
4 Tbsp. butter, softened
2-3 cups strawberries, hulled
2 Tbsp. sugar
1 cup fresh blueberries
1. Preheat oven to 400 degrees F.
2. Lay out thawed puff pastry on a floured surface, and gently using a rolling pin to even out the creases. Use a pizza cutter or a large knife to cut the pastry into your desired shapes. (I made about 16 squares with one sheet, and 6 rectangles with the other sheet, but you can also use cookie cutters or cut different sized shapes.) Lay out the cut pastry dough on a baking sheet or two. Then use a fork to then poke numerous holes into the middle of each piece, to minimize inflation.
3. Bake pastry according to package directions until it is puffed and very lightly golden, about 12-15 minutes. Remove and let cool.
4. While pastry is baking, use a blender or food processor to puree strawberries and sugar. Transfer mixture to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for 10-15 minutes until reduced and thickened. Remove from heat.
5. Meanwhile, whisk together (or use an electric mixer to combine) the cream cheese, butter and powdered sugar on medium-high speed until smooth. Add more powdered sugar if you would like a thicker cream cheese spread.
6. Assemble the pastries by topping the cooked puff pastries with the cream cheese spread, then layer with the drizzled strawberry mixture and blueberries. Serve immediately, or cover and refrigerate for up to a few days.
Please share with us what your plans are to make this Memorial Day special!!!
Anne-Marie Dunn is the owner of http://www.baptismalgownsplus.com
Please feel free to visit our website or send us an e-mail at Support@BaptismalGownsPlus.com to let us know what you think.