Stylust – The Official bebe Blog

Fireworks! BBQs! Pool parties! The 4th of July weekend is finally here, and with it always seems to come a slew of social engagements. Whether you’re heading to a friend’s BBQ, making an appearance at a poolside party, or hosting your own—we’ve tapped one of our favorite food bloggers, Closet Cooking, for 3 surefire (festive-red!) recipes to impress your friends’ tastebuds! Go ahead—be the tastemaker of the bunch.

(1) RHUBARD FOOL WITH GINGERSNAP CRUMBS>>

“Trying to find the crunchy gingery crumbs was almost like digging for treasure!”

Ingredients 

1/2 cup heavy cream

2 tablespoons sugar

1 cup rhubard compote, chilled

1/4 cup crumbled gingersnap cookies

For rhubard compote:

2 pounds rhubarb (trimmed and cut into 1/2 inch pieces)

1 orange (juice and zest)

1/2 cup sugar

Directions

1. To make rhubarb compote: Simmer 2 pounds rhubarb (trimmed and cut into 1/2 inch pieces), 1 orange (juice and zest), and 1/2 cup sugar until the rhubarb is nice and soft.

2. Whip the cream and powdered sugar until stiff.

3. Assemble in alternating layers of whipped cream, rhubarb compote and gingersnaps.

(2) DICED CAPRESE SALAD>>

“A caprese salad or insalata caprese, is a salad consisting of tomatoes, buffalo mozzarella and basil. Because it’s so simple, you want to use the best ingredients possible including perfectly ripened field tomatoes.”

Ingredients 

2 large ripe field tomatoes (diced)

1 large ball fresh mozzarella (diced)

salt and pepper to taste

2 tablespoons basil pesto

Directions

1. Divide the tomatoes and mozzarella in two and form stacks (on two plates) alternating the tomatoes and mozzarella and seasoning with salt and pepper as you go.

2. Top each stack with basil pesto, and enjoy!

(3) STRAWBERRY & AVOCADO SALSA>>

“A fresh summery, bright and colorful strawberry salsa. The cool and creamy avocado is a great pair with the strawberries… In addition to just eating it by the spoonful, it would be perfect with fish tacos or cinnamon tortillas chips.”

Ingredients 

1 1/4 cups strawberries, cut into small pieces

1/2 cup avocado, cut into small pieces

1 jalapeno, finely diced

1/4 cup red onion, finely diced

1 lime, juice and zest

1 handful cilantro, chopped

salt and pepper to taste

Directions

1. Mix everything. (Yes, that’s it!)

Get the full recipes + printable text at ClosetCooking.com! (All recipes & photos courtesy of Closet Cooking.)

~ by bebe on June 29, 2011.

Posted in Tastemaker
Tags: 4th of july, avocado, caprese salad, gingersnap, recipe, rhubarb fool, salsa, strawberry, summer 2011