We traditionally host a Christmas Eve dinner for family, a few friends and neighbors. Every year, we have a theme to “celebrate” during the dinner. Our theme dictates our menu and I find it easier to narrow down my menu for the evening.
Last year, we turned our annual dinner on end with a wacky “backwards” theme. Most people have heard the phrase “Christmas in July” from retailers and others trying to get us moving with mid-summer sales. Well, we decided to turn the phrase on end and celebrate “July in Christmas” with an Independence Day Celebration on December 24. No summer celebration would be complete without barbecue, hotdogs, and even fireworks.
Summer foods are among my favorites to prepare and eat, and barbecue must be one of life’s greatest gastronomic pleasures. Why else would there be so many barbecue festivals, barbecue restaurants, barbecue cookbooks, and barbecue contests and rivalries. It was easy, and very crowd friendly as everyone was able to dress their own meat. The sauces need to be prepared a few days in advance for the flavors to fully develop.
Serve all these sauces with smoked pork, brisket, or chicken. If needed, purchase the meat to save time.
Smoked Pork Shoulder
Something about the “low and slow” smoking of a pork shoulder (Boston Butt) brings out its best flavor. I have a small smoker and have tried several rubs, smoking techniques, and injections. I have found that they are all good and it is difficult to mess up a pork butt.
The main things to remember: season the butt heavily and cook it low and slow (on about 250 degrees) until the meat is basically falling apart. I season a bone-in pork butt with some dry rub and smoke for about six to eight hours. I have found that you may need some additional cooking time in a 325 degree oven. Once you can easily pull the bone out and shred the meat, it is done.
Shred the meat and serve it with a variety of sauces. A Regional Guide to Barbecue Sauces:
“Alabama Style” White Barbecue Sauce
1 cup mayonnaise
1 tablespoon creole mustard
2 teaspoon prepared horseradish
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 cup white vinegar
1/4 teaspoon salt
1/4 teaspoon paprika
1 teaspoon sugar
Combine all ingredients and refrigerate at least one hour before serving.
“Kansas City Style” Sweet Barbecue Sauce
2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
4 teaspoon liquid smoke
2 tablespoons butter
1/2 teaspoons each: garlic powder, onion powder, chili powder, celery seed, paprika, salt and pepper
Combine all ingredients and simmer over a low heat for 20 minutes. Store in refrigerator.
“South Carolina Style” Mustard Barbecue Sauce
1 1/2 cups yellow mustard
1 1/2 cup brown sugar
1/2 cup ketchup
5 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon each: cayenne pepper, garlic powder, and black pepper
Combine all ingredients in a small sauce pan and cook on low until sugar dissolves. Store in refrigerator.
“Memphis Style” Smoky Barbecue Sauce
1 -24 oz. bottle of ketchup
1 cup water
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup granulated white sugar
2 teaspoons each: freshly ground black pepper, liquid smoke, granulated onion, dry mustard powder
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
Combine all ingredients except lemon juice and Worcestershire sauce, in a medium saucepan. Cook on low heat for about one and a half hours stirring occasionally. Remove from heat and add lemon juice and Worcestershire sauce. Allow to cool and store in the refrigerator.
“Midwestern Style” Vinegar Basting Sauce
2 cups apple cider vinegar
1/2 cup water
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon hot pepper vinegar sauce
2 teaspoon red pepper flakes
2 teaspoon kosher salt
2 teaspoon freshly ground black pepper
Combine all ingredients in a jar and shake to combine. Store in fridge and shake before using.
Eric’s Baked Beans
I have shared this recipe before from my friend and neighbor Eric Dyess, and declared these to be the best baked beans and a meal unto itself.
I added a few slices of jalapeno to the top of mine before baking to add a spicier flavor.
1 tablespoon oil or bacon grease
1 large onion, chopped
1 bell pepper, chopped
3 pounds lean ground beef
1 bottle of your preferred barbecue sauce
1/2 cup pancake syrup
1/2 cup brown sugar
1/2 cup yellow mustard
3 large cans baked beans, Eric uses Bush’s brand
10 jalapeno slices, optional
Sauté first four ingredients until meat is done. Drain any fat but you should not have much. Mix all ingredients with sautéed meat and vegetables and bake in a well-greased dish for one and a half hours at about 350 degrees.
La’s Mac and Cheese
My sister’s recipe for mac and cheese is always the first empty dish on the table. It is an easy and delicious recipe you can enjoy year-round.
4 tablespoons butter
1 teaspoon salt
1 1/2 cup milk, heated
8 oz. container of sour cream
4 tablespoons flour
1 teaspoon pepper
4 cups shredded cheddar cheese
2 cups UNCOOKED macaroni noodles
Cook macaroni according to package directions. While macaroni is boiling, melt butter in a large saucepan; blend in salt, pepper, and flour. Cook for about one minute. Gradually whisk in warm milk to prevent clumps.
Once sauce is smooth, add three and a half cups of the cheese and cook on low until cheese melts. Stir in sour cream and then cooked macaroni.
Pour in a well-greased 9x12 casserole dish and top with remaining cheese. Bake at 350 degrees for about 45 minutes or until cheese melts.
You can make ahead and refrigerate overnight but be sure to allow to come to room temperature before baking.
Potato Salad with Dill
No Independence Day celebration is complete without a big bowl of potato salad. This one is delicious.
3 pounds small red potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup fresh dill, chopped
1/2 cup celery, medium diced
1/2 cup red onion, small diced
Salt and pepper to taste
Scrub the potatoes and place in a large pot of salted water. Bring to boil and lower the temperature to a simmer and cook for about 10 minutes until the potatoes or fork tender. Drain.
Meanwhile, as the potatoes cook, whisk together mayonnaise, buttermilk, Dijon, mustard, and whole-grain mustard, chopped dill, and one teaspoon salt and one teaspoon fresh ground black pepper and set aside.
When potatoes have cooled, quarter each and mix with dressing. Fold in celery and onion and season to taste.
It is best made a few hours before so the flavors can develop.
Marinated Cucumbers
and Onions
My husband makes this quick and easy salad. It has just a hint of sugar that balances out the flavors.
In a medium glass bowl combine 1-cup ice cubes, 1/4-cup water, 3/4-cup white wine, white or apple cider vinegar, 3 tablespoons sugar, 2 teaspoons basil or dill, and ¾ teaspoon salt.
Stir until sugar dissolves. Add thinly sliced sweet onion and a medium English cucumber. Add additional salt to taste. Refrigerate until ready to serve.
Remove with a slotted spoon and arrange lettuce leaves with two tomatoes cut into wedges.
* Spicier versions can include a half teaspoon garlic powder and a pinch of red pepper flakes.
Carol’s Summer Corn Dip or Salad
I can remember my mother serving this at virtually every meal in the summertime. My sister loved it and she would add drops of Tabasco and serve it on top of saltines.
I have served it over shredded lettuce as a salad, but it is just as good as an appetizer with scoops corn chips. Any way you serve this, it is delicious.
1 regular can white shoe peg corn, drained
4 medium tomatoes, diced and drained
1 medium bell pepper, cut in small dice
1 bunch green onions, finely chopped
1 jalapeño pepper, chopped or 1 teaspoon chopped pickled
1 tablespoon mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon pepper
Mix all the ingredients as directed and refrigerate for at least an hour before serving.
Do not add additional mayonnaise, as it will make lots of juice as it sits. Refrigerate and serve within one to two days of making.
Kat’s Jalapeno Chicken Salad
Another beach and July 4th staple is chicken salad. We try to keep our beach chicken salad pretty simple. I love this basic recipe but we kicked it up a notch with jalapeños. Also, I am a “texture girl” and like my chicken salad pretty well-chopped. No big chunks for me.
Also, I did not think using chicken tenders would make a difference, but somehow, I think it does. It seems to make a lighter salad. Feel free to substitute chicken breasts or a whole chicken if you would like.
6-8 chicken tenders, poached for about 10 minutes in salted water with a few bay leaves
1/4 cup mayonnaise
1 stalk celery, I prefer the leafy inner section
1/4 or about 2 tablespoons onion
1/4 cup pickled jalapeno or 1 fresh, seeded
Salt, pepper, season salt to taste
Carefully pick the center tendon out of the cooked chicken tenders. Add to bowl of the food processor Pulse until chicken is thoroughly chopped. Put chopped chicken in a large bowl. Process the celery, jalapeno, and onion until thoroughly chopped. Mix chicken and vegetables, and 1/4 cup mayo. Add additional mayo if needed. Season to taste. Store in the refrigerator until ready to serve.
Serve chicken salad on a croissant with baby lettuce or alfalfa sprouts, if available.
Pimento Cheese
16 ounces extra sharp cheddar cheese
1 5-ounce jar Kraft Old English Cheese spread (found in dairy case near cheese)
¾ - 1 cup mayonnaise
1 -2 small jars chopped pimentos, drained
1/2 - 1 tablespoon freshly ground black pepper
1 tsp Cajun seasonings
2 tablespoons Worcestershire sauce
1 tsp hot sauce
Grate cheese and allow to sit at room temperature covered for about an hour. Mix cheese and old English cheese very well. Add drained pimento, seasonings, and mayo. Mix well and store in refrigerator. I like it spicy so adjust seasoning to taste.
Deviled Eggs
Another summer picnic must is deviled eggs. I know there are dozens of varieties and many fancy recipes but I still like my aunt’s traditional recipe.
1 dozen hard boiled eggs*
1/2 tsp. mustard powder
1/2 tsp prepared horseradish
1/2 tsp. season salt
Dash of sugar
1 tsp. dill pickle relish
Salt and pepper to taste
1/2 - 1 cup mayonnaise
Peel and cut the eggs in half. Remove yolks and put in a bowl. Mash the yolks with a fork or pastry blender until completely free of lumps. Mix in all ingredients except mayonnaise. Begin adding in mayo 1/4 cup at a time until you get a spreadable consistency. Put yolk mixture in piping bag and pipe onto egg halves. Top with a sprinkle of paprika for color. Store in refrigerator.
*Fresh eggs are more difficult to peel so try to find the eggs with the oldest ‘sell by date.’ Put the eggs in a large saucepan. Cover the eggs with cold water and bring to a boil. Allow to gently boil for about 5 minutes. Cover and remove from heat. Allow to sit for 10 minutes and then rinse in very cold water.
Peach Cobbler
My sister-in-law, Lynn Ireland, stole the show at the party with her homemade peach cobbler. She lives in Alabama and made it with some Chilton County peaches she had stored in her freezer from the summer. While hers was tops, the recipe can be made with fresh OR canned peaches.
5 peaches , peeled, cored, and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
For the batter:
6 tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
Ground cinnamon
Vanilla ice cream, or whipped cream for topping
If using fresh or frozen peaches, add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. If using canned peaches, skip this step.
Preheat oven to 350 degrees. Put butter in a 9x13 inch baking dish and place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Distributing around dish. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.
Old Fashion Banana Pudding
A summer picnic would not be a picnic without banana pudding. Just a few words about this recipe: it is worth the extra effort to make your own pudding and use freshly whipped cream. Trust me, this is not your ordinary banana pudding!
1- 12-ounce package, vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/2 cup sugar
1/3 cup all-purpose flour
3 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
2 cups heavy whipping cream
To prepare pudding: whisk together milk and next 4 ingredients in a heavy sauce pan. Cook over medium low heat whisking constantly for about 15 minutes or until a pudding like thickness. Remove from heat and stir in the vanilla. Allow to cool for about 1 hour.
Meanwhile, in the stand of a mixer, beat whipping cream until firm peaks form.
In a large bowl, carefully fold in whipped cream and pudding. In a large serving bowl make a layer of vanilla wafers and banana, then add a layer of cream and pudding mix. Repeat all the different layers. Final layer should be cream and putting. Crumble a few vanilla wafers on top for decoration.
Summer Happy Juice
We kept our cocktail within theme with my sister’s recommendation of one of her summer-time favorites. Our plan was to serve the concoction from a “watermelon keg” but feared the children would help themselves to anything that looks like a watermelon. This is delicious, “spirited” but not-child friendly. We opted to serve lemonade from the watermelon keg and kept the adult beverages at the bar.
1 cup watermelon flavored vodka
1/3 cup triple sec
1/3 cup coconut run
4 scoops pink lemonade mix
4 cups water
Mix all ingredients and serve over ice or well-chilled.
Our Christmas gift bags included sparklers and other 4th of July favorites. We included some barbecue dry rub and pickled summer vegetables from our garden.
Barbecue Dry Rub
We keep this on hand to sprinkle on any barbecue or smoked sausage. It makes a generous amount so you can share with a friend.
1/4 cup paprika (smoked if you can find it)
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons peppercorns finely ground
1 teaspoon dry mustard
1 teaspoon chili powder
3 tablespoons ground cumin seed
3 tablespoons ground coriander seed
1/4 cup kosher salt
1/2 - 3/4 cup light brown sugar
Mix thoroughly and store in an air tight container. Feel free to adjust any of the seasonings to your taste.
Pickled Jalapenos
We had an abundance of jalapeños in the garden and tried this quick pickling recipe. Feel free to add onion or other flavor, but I decided to stick strictly to jalapeños.
5 large jalapeños cut into 1/8-inch slices (remove seeds and membrane if you want to reduce the heat)
2/3 cup white vinegar
1 tablespoon kosher salt
Optional if you would like to fancy them up:
1/2 cup onion, thinly sliced into rings
1 teaspoon black peppercorns
1 teaspoon coriander seed
Combine vinegar and salt and spices if you are using a small sauce pan and bring to a boil. Reduce heat and be sure that salt has completely dissolved.
Meanwhile, put jalapeños in a heat proof jar and then immediately pour the hot pickling mixture over the top.
Allow to cool on the countertop and then top with a proper lid, but allow to sit on the counter overnight to absorb the liquid.
Once the jalapeños have softened and absorbed some of the vinegar flavor, store in the refrigerator.
Pickled Black-Eyed Peas
This delicious pickling recipe can be served as a great dip with crackers or corn chips, or as a salad on a bed of lettuce.
2 cans black-eyed peas, drained
2-3 cloves garlic, minced
1 tablespoon coarse ground black pepper
1 medium onion, sliced into very thin rings
1/2 teaspoon hot sauce, such as Tabasco
1 cup canola oil
1 1/2 teaspoon seasoned salt
1/4 cup wine vinegar
2-3 fresh bay leaves
Drain and rinse peas. Add remaining ingredients and mix thoroughly.
When storing in jars, fill jars with layers of onions, peas, onions, and peas, etc. Top with juice and seasoning mixture.
Keep refrigerated for at least 2 weeks and turn jars over to distribute seasonings.
