We're spending tomorrow afternoon with friends who host a big Fourth BBQ every year - they cook all sorts of good stuff in the underground imu and guests bring sides or desserts...I will try to get some good photos to share
Meantime...we celebrated our own 4th with the sound of fireworks popping and booming a bit early, from across the gulch,
Biscuits, a block of cream cheese and some of the tomato jam I made a week or so ago. I made this batch using a variation of this recipe - Tomato - Onion Relish Jam, but I let it cook a bit longer so it would be thicker.
Click on the link for the recipe for the pickles in the little white ramekin - Summer Bread & Butter Pickles
I used some of our Hawaiian currant tomatoes, basil and some 'pearl mozzarella balls' for the Caprese Salad Kabobs
I made the tablecloth with fabric I found at the Fabric Warehouse in Hilo. The napkins (Pottery Barn) and flatware mimic 'the Stars & Stripes". The Warren Kimbel Flag Plates found on eBay a few years ago.
The red goblets are part of a set of 8 I gave my mother many years ago when she was going through her black and white with red accent phase - I got them with S&H Green Stamps!
A very simple but delicious chicken salad in the red bowl
Chicken & Apple Salad
I small rotisserie chicken
2 Granny Smith apples
Plain Greek Yogurt
Sea salt, ground very fine
Freshly ground pepper
Bone and chop the chicken, chop and add the apples and the dried cherries (if you can't find dried cherries, cranraisins are fine to use. Add the Greek yogurt and seasonings to taste.
Individual mini trifles for dessert
Blueberries, raspberries & blackberries
Whip the cream with the vanilla and confectioners sugar until very thick, but be careful to not turn it into butter.
Layer lady fingers, whipped cream and fruit alternating layers. Refrigerate until ready to serve.
I hope everyone enjoys a very Happy & Safe 4th!