Recipes for 4th of July Favorites: A FREE Virtual Cooking Class from Feed Your Soul!
Recipes from 4th of July Favorites: A FREE Virtual Cooking Class
This online cooking class will be live 7/3/21 at 1:00 pm PT. See our Events Calendar to sign up!
Cherry Hand Pies
Yield: 6 to 8 hand pies
1 package (two crusts) favorite premade pie crust dough, defrosted
2 1/2 cups pitted sweet cherries, fresh or frozen
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon or lime juice
1 large egg, beaten
1/2 teaspoon of water
1 pinch of salt
3 tablespoons Turbinado sugar or granulated sugar
Preheat the oven to 425°F. Place a rack on the middle shelf. In a small bowl whisk together egg, water and salt. Line a large baking sheet with parchment paper Set all aside until needed.
In a small bowl, mix together the cornstarch and sugar. In a saucepan over medium-high heat. Combine the cherries, sugar mixture, and lemon or lime juice. Simmer, stirring almost constantly, until the mixture starts to thicken, about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heatproof bowl and cool to room temperature.
Remove premade pie dough from the refrigerator and check for cracks and splitting. With a rolling pin, roll the pie dough back into 1 piece. Repeat with second pie dough. With a knife or pizza cutter, cut 6 to 8, 3-inch squares from each pie dough (12 to 18 total). You may also use 3-inch square or round cookie cutters. Place squares on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough. Lightly brush the edges and tops of each pie with egg wash and crimp the sides together using a small fork. Sprinkle with turbinado sugar or granulated sugar. Place in freezer for 10 minutes.
Bake the pies for 15 -20 minutes, or until golden brown. Remove from the oven and cool for at least 10 minutes before serving. Enjoy!
Red, White and Blue Potato Salad
Yield: 4 to 6 servings
1/2 pound blue fingerling potatoes
1/2 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken or vegetable stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons (5 ounces) good olive oil
1/4 cup sliced green onions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop all the potatoes (whole with skin on) into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
In a separate bowl combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk the olive oil into the vinegar mixture to make an emulsion. Add the vinaigrette to the warm potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss to combine. Taste and add additional salt and pepper if needed. Serve warm or at room temperature.
Shopping List
1 package (two crusts) premade pie crust dough, prefer Trader Joe’s Pie Crust (freezer) or Pillsbury Pie Crust (refrigerator)
2 1/2 cups pitted sweet cherries, fresh or frozen
1/4 cup granulated sugar
1 1/2 tablespoons cornstarch
1 lemon or lime
1 large egg
3 tablespoons Turbinado sugar (Sugar in the Raw) or granulated sugar
1/2 pound blue fingerling potatoes
1/2 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken or vegetable stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1 small bunch of green onions
1 bunch fresh dill
1 bunch flat-leaf parsley
1 bunch fresh basil leaves
Do Before Class
Preheat oven to 425°F
Place frozen pie dough in the fridge, preferable overnight
Make egg wash for Cherry Hand Pies
Measure all recipe ingredients
Wash and pit cherries
Boil potatoes, skin on, 30 minutes before class. See recipe.
Have tools and equipment within reach
Review recipes and have questions ready!
Equipment List
Rolling pin
Cookie sheet with parchment or silicone mat x 2
Oven
Pastry brush, optional
3-inch square or round cookie cutters, optional
Pizza cutter, optional
Medium, heavy bottom saucepan
Assorted mixing bowls
Assorted mixing spoons
Citrus juicer
Fork
Measuring spoons and cups
Paring knife, optional
Spatula
Large pot for boiling potatoes
Large bowl
Whisk
Chef knife
Cutting board