5 Easy Red, White, and Blue Recipes May 14, 2020
These 5 easy red, white, and blue recipes are patriotic enough to make a bald eagle proud. Let’s get to it!
1. Jello Shots
Ready to start your first red, white, and blue recipe? Add a bang to your celebrations with these layered jello shots! This is a picture-worthy, patriotic pick-me-up (say that ten times fast) you can’t go wrong with. Unless, of course, you make this red, white, and blue recipe upside down. Pro tip: Start with blue!
- Blue Layer:
- 3 oz Package Berry Blue Jello
- ½ Cup Vodka
- White Layer:
- ½ oz Plain Gelatin
- 1 Cup Sweetened Condensed Milk
- ½ Cup Vodka
- 3 TBSP Lemon Juice
- Red Layer:
- 3 oz Package Strawberry Jello
- ½ Cup Vodka
- Whipped Cream
- Blue Layer: Dissolve jello in one cup boiling water. Stir in ½ cup cold water and ½ cup vodka. Divide between plastic shot glasses, filling each one about ⅓ full. Let set in refrigerator for at least 2 hours before adding the next layer.
- White Layer: Dissolve plain gelatin in one cup boiling water. Stir in 1 cup sweetened condensed milk, ½ cup vodka, and 3 TBSP lemon juice. Divide between shot glasses, topping the fully set blue jello layer, filling each glass ⅓ of the way. Let set in refrigerator for at least 2 hours before adding the next layer.
- Red Layer: Dissolve jello in one cup boiling water. Stir in ½ cup cold water and ½ cup vodka. Divide between shot glasses, topping fully set white layer, filling glasses almost full. Let set in the refrigerator for at least 2 hours.
- When all layers are set, top with whipped cream and enjoy!
2. No-Cook Mascarpone Berry Tartlets
We love a no-cook treat. These tartlets are berry easy to make (I’m not sorry) and are bite-size but flavorful, taking full advantage of seasonal fruits.
- 1 Cup Heavy Cream
- ½ Cup Mascarpone
- 3 TBSP Powdered Sugar
- 1 tsp Vanilla Extract
- 2 Packages (15 count each) Phyllo Tartlet Shells
- Kosher Salt
- Using a stand or hand mixer beat heavy cream on high until soft peaks form.
- Add mascarpone, powdered sugar, vanilla extract, and a small pinch of salt and continue to beat on high until stiff peaks form.
- Place mascarpone whipped cream in a large ziplock bag and cut off one corner. Squeeze filling into phyllo tartlet shells.
- Top each tartlet with a blueberry and raspberry or quartered strawberry.
3. Red, White, and Booze
Let’s get back to the fireworks…and the booze! This is a celebration, after all. These colorful cocktails are made to drink responsibly, because why would you want to ruin such a masterpiece?
- 1 oz Tequila – A Blanco Is Preferred For Optimal Color
- ½ oz Cranberry Juice (Or Pomegranate Juice)
- ½ oz Lime Juice
- ½ oz Simple Syrup
- ½ oz Vodka
- ¼ oz Blue Curacao
- Watermelon Balls/Raspberries/Blueberries For Garnish
- Fill a highball or rocks glass with ice. The larger the cubes, the better!
- Add 1 oz tequila and ½ oz cranberry juice.
- Add ½ oz lime juice, ½ oz simple syrup and ½ oz vodka
- Layer ¼ oz Blue Curacao to create the red, white, and blue color separation.
- Garnish with watermelon balls/raspberries/blueberries on a skewer.
4. Watermelon Feta Blueberry Salad
Hey, kale? Take a seat for a second buddy, because this Memorial Day needs a refreshing salad in the red, white, and blue uniform. Watermelon salad with feta and blueberries, come on down!
- 1 Seedless Watermelon
- 1 lb Feta Cheese
- 2 Pints Blueberries
- 3 TBSP Balsamic Glaze
- 1 Bunch Mint
- Salt + Pepper
- Cube watermelon into 1-inch cubes. Fresh Tip: For added summer flair grill the watermelon (in slices) first, over high heat, then cube.
- Cube feta into ½-inch pieces.
- Pick mint leaves from stems, roll into a stack, then cut into ribbons.
- In a large bowl gently stir together watermelon, feta, blueberries, and mint. Season generously with salt and pepper. Drizzle with balsamic glaze.
5. American Flag Swiss Roll Cake
Are you ready for the final fireworks?
- For the Flag:
- 6 ½ TBSP butter
- ¾ Cup Powdered Sugar
- 2 Egg Whites
- ¾ Cup + 1 TBSP Cake Flour
- Red and Blue Gel Food Coloring
- 1 tsp Cake Flour – mixed in with the red paste batter
- 1 tsp Cake Flour – mixed in with the blue paste batter
- For the Yolk Mixture:
- 4 Egg Yolks
- ½ Cup Granulated Sugar
- 2 tsp Lemon Juice
- 3 tsp Water
- ⅓ Cup Canola or Light Vegetable Oil
- 1 Cup Cake Flour
- For the Yolk Meringue:
- 4 Egg Whites
- 1 tsp Cream of Tartar
- ¼ Cup Granulated Sugar
- For the Filling:
- 6 oz Cream Cheese
- 2 Cups Whipping Cream
- ½ Cup Granulated Sugar
- 1 Cup Fresh Blueberries
- 2 tsp Lemon Zest
- On a piece of parchment paper, draw your American flag template using a marker. Keep in mind that you’ll be flipping your template, so draw your flag backwards. Stars should be drawn upside-down so that they appear right-side up when the cake is rolled. Then, flip the parchment so that the marker side is down and line an 11×16-inch baking sheet with it.
- Paste Batter Pattern: Remove butter from the fridge and allow it to come to room temperature. Using the whisk attachment of a stand mixer, cream the butter until smooth. Add powdered sugar and mix until blended. Continue mixing, adding egg whites one at a time. Add the cake flour and beat until smooth. For the stars, fill a piping bag fitted with a small round tip #2 with 2 ½ tablespoons of the paste batter. Divide the remaining batter in half. Tint one half blue and one half red. Pipe the stars first. Freeze for about 15-20 minutes until set. Mix in 1 teaspoon cake flour each to the blue and red paste batters. Place each of the blue and red batter in piping bags fitted with a flat tip #48. Pipe the blue batter over the stars and freeze again for about 15-20 minutes. Then finally pipe the red batter for the stripes. Tip: To pipe straight lines, transfer the parchment paper onto the countertop and tape over the white stripes; remove the tape after piping the red stripes. Freeze the pattern while you make the cake batter. (Alternatively, to simplify, you could simply pipe a large blue field and the stripes, then use a cookie cutter to cut out white fondant stars and place them on the cake (you may need to paint the backs of the stars with egg whites to help them stick!).)
- Cake: Preheat oven to 350° F.
- Yolk Mixture: Whisk the egg yolks in a bowl until light. Add ½ cup sugar, gradually whisking until thick and light yellow. Whisk in 1 tsp lemon juice. Add the canola oil and mix well. Sift in the cake flour in 3 parts, mixing well after each addition. Switch to a silicon spatula to mix in the cake flour. Add 1 teaspoon water together with the first of 3 parts of the cake flour. Mix until well blended. Add 1 tsp lemon juice and 1 teaspoon water together with the second part. Finally add 1 tsp of water together with the last part of the flour. Mixture should be very smooth and fall in ribbons
- Meringue: Whip the egg whites using a stand mixer with the whisk attachment. When the egg whites start to stiffen, add the cream of tartar in pinches to distribute evenly. Whisk on medium high while gradually adding ¼ cup sugar. Whisk until glossy with stiff peaks. Gently fold the meringue into the yolk mixture in three parts using a silicon spatula. Fold until well blended and there are no more streaks of meringue, being careful not to deflate the egg whites. Remove baking sheet from freezer and pour the batter over the pattern. Gently spread the batter evenly with an offset spatula. Carefully tap the baking sheet from a height of just about 2 inches onto your work surface to release any large air bubbles.
- Baking, De-panning and Shaping the Roll: Bake on the center rack for 15-16 minutes or until the center of the cake springs back to the touch. Remove the cake from the oven. Slide a knife around the edges of the cake. Flip the cake onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper from the flag pattern. Place another clean kitchen towel (no powdered sugar) and the now empty baking sheet on the cake and flip it once again so that the blank side is facing up and the flag pattern is underneath. Roll the cake sandwiched between both kitchen towels. Roll the cake starting from the short end with the stars on the lower left corner. Unroll the cake after about 20 minutes while it is still warm to let it cool completely.
- Filling: In the bowl of a stand mixer using the paddle attachment, beat the cream cheese at medium speed until smooth and free of lumps. Add half of the sugar, mixing until well combined. Reduce speed to medium-low. Then, add the whipping cream in a thin stream so that it is completely incorporated with the cream cheese. Mix in the rest of the sugar and the lemon zest and continue to beat until very smooth. Switch to the whisk attachment and increase speed to medium high. Whip the filling until it is thick and holds its shape. Do not over beat. (Alternatively, you can fill the cake with a can of your favorite whipped frosting or cream cheese filling and any fruit of your preference. Since the filling doesn’t get baked, anything goes! Just be careful not to overfill your cake, and cut any larger fruits into smaller pieces, about ⅓ of an inch.)
- Assembly: Unroll the cake and let it cool completely. Spread a thin layer of whipped cream filling with an offset spatula. Evenly scatter the blueberries over the filling. Spread another thin layer of filling over the blueberries. You don’t have to use up all the filling, so make sure not to overfill the cake. Roll the cake starting with the short end with the stars on the lower left corner. Then, transfer the cake onto a serving plate for everyone to enjoy!
Looking for more fun-to-make recipes? Check out 6 Carnival Foods You Can Make At Home!