Happy 4th!

flagHAPPY FOURTH OF JULY!

Here’s a little outfit inspiration inspired from our US nation. Did you know? Most of our apparel is all made right here in the USA!  2013-06-06 17.19.48-2

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And you can’t celebrate Fourth of July without food! Try some of  the TC girls favorite recipes!

Creamy Bacon, Tomato, and Avocado Pasta Salad

pastasalad

Forget boxed pasta salad, this creamy pasta salad with bacon, avocado and tomato will be your go to salad for all of your summer BBQ’s.

Serves 4

Prep time: 40 min

Cook time: 05 min

Ingredients:

  • 6 slices bacon, chopped into one inch pieces
  • 1/2 pound dried rotini pasta
  • 1/2 cup mayonnaise
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 teaspoon dried dill
  • 1 cup halved cherry tomatoes
  • 1 avocado pitted and sliced

Instructions:

  1. Cook bacon until crisp. Transfer to a paper towel lined plate.
  2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
  3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
  4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
  5. Serve.

From Life’s Ambrosia

Red White and Blue Sangria

Red-White-and-Blue-Sangria-2

Ingredients:

2 bottles dry white wine (Sauvignon Blanc is good)
1 cup triple sec
1/2 cup berry-flavored vodka
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup (see tips below)
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks

Directions:

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Sangria recipe from Recipe Girl

Blueberry Galettes

blueberry galette

Blueberry Galettes

1 cup unsalted butter, very cold
1/2 cup water
3/4 teaspoons salt
2 1/2 cups all purpose flour
3 cups blueberries
Granulated sugar
1 egg yolk
1 tablespoon cream
Granulated sugar, for sprinkling

To make the dough, cut the butter into 1-inch cubes and put them in the freezer. Measure the water, dissolve the salt into it and put into the freezer as well. Chill both for about 10 minutes.

Measure the flour onto a large, flat work surface and spread into a rectangle about 1cm thick. Scatter the butter cubes over the flour and toss a little flour over the butter so that your rolling pin won’t stick, and begin rolling. When the butter starts flattening out into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is the size that you started with. Repeat the rolling and scraping 3 or 4 times.
Make a well in the center and pour all of the water into it. Using the bench scraper, scoop the sides of the dough into the center, cutting the water through the dough. Keep scraping and cutting until the dough is a shaggy mass and shape into a rectangle.
Lightly dust the top with flour and roll out the rectangle until it is half as large again, then scrape the top, bottom and sides together to the original size and re-roll. Repeat 3 or 4 times until you have a smooth and cohesive dough. Transfer rectangle of dough to a large baking sheet, cover with plastic wrap and chill for about an hour.
When you are ready to roll the dough, divide it into 6 equal portions for small ones. Roll the dough into circle shapes by rolling from the center to each end, not flattening the end points. Turn the pastry so the flattened out corners are at the top and bottom. Again, roll from the center towards the points nearest and farthest to you, stopping short of the top and bottom. Roll the thicker areas and you will begin to see a circle forming. Transfer to baking sheets and chill for 10 minutes.
Fill the center of each dough circle with fruit, leaving a one inche edge. Taste the fruit for sweetness and determine how much sugar you want to use to sweeten it. Sprinkle with granulated sugar, typically 1-2 teaspoons. Fold in the sides of the circle to cover the fruit partially. Chill for another 10 minutes.
In the meantime, preheat the oven to 375ºF. To make the egg wash, whisk egg yolk and cream in a small bowl. Crush the egg wash over the pastry edges and then sprinkle with granulated sugar.
Bake the galettes until the crust has visibly puffed and baked to dark brown and the juice from the fruit is bubbling inside –  40-50 minute. Rotate the baking sheets at the midway point to ensure even baking. Remove from the oven and serve hot or at room temperature.
Blueberry Galette recipe from Cherry Tea Cakes
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