Happy Independence Day!! To all who have served and to those still serving, thank you for defending our freedom, thank you for preserving the rights and privileges that I enjoy daily.
Today we are celebrating our freedom with not one but TWO picnics. Our first picnic is at my sister in laws house, who thank goodness has a pool! It is supposed to be 90 degrees today with 90% humidity. The pool will be a welcome relief.
I am bringing a traditional picnic dish to her house, deviled eggs. Does anyone still make deviled eggs for picnics? We love them and every time I make them, they are a huge hit, but I rarely see them on picnic buffets anymore, why is that? Anyway, should you decide that today is the day you make deviled eggs, I will give you one of the best transport tips – if you don’t have an egg dish, the one with divots that lovingly hold your egg halves in place, try putting down a layer of shredded lettuce or cabbage on your serving plate. Then nestle your egg halves into the shredded vegetables. It gives them a nice base to stand on and they won’t slide around on the plate.
What do you use as a filling for your deviled eggs? I like to stay with the classic, cooked egg yolk, French’s Yellow Mustard, Hellman’s Mayonnaise, a little finely diced white onion, salt and pepper. There are so many recipes out there and they sound so appetizing, but I haven’t ever tried anything else. Do any of you have a favorite addition?
Picnic number two will be at our neighbors house this evening. Since I wasn’t sure we would be on time, due to picnic number one, I opted for bringing dessert. Since the heat will be so oppressive today I pulled out my trusty ice cream maker last night and made homemade vanilla ice cream. I prefer the Philadelphia style ice cream, made without eggs, so mine is just cream, milk, sugar, seeds from a vanilla bean pod, and a splash of vanilla extract. Simple, cool, and delicious! Ice cream is always a welcome addition but I decided this morning to make a Toll House Pie to go along with it, because seriously, who doesn’t need chocolate on a holiday weekend? Heck, I need chocolate daily, but that is another blog post!
While the vanilla ice cream with churning away, I boiled water and sugar together and made simple syrup. I let that cool, zested two lemons, juiced twelve lemons and combined them with the simple syrup. After the ice cream was done, I cleaned the bowl to the ice cream maker, refroze it, and early this morning, I poured my cooled lemon mixture into it and made lemon sorbet.
Lemon sorbet on its own is certainly cold and refreshing but it can also be scooped into a glass and topped with vodka for an icy cold summer drink. If you have kids around, you can use club soda instead, instant lemon soda!
Hopefully everyone has a safe and fun 4th of July! I would love to hear what your plans are for the day…..