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Red, White, Blue & Delicious

red, white, and blue desserts

This 4th of July, impress your guests with a selection of patriotic treats. These colorful and delectable desserts will have them oohing and ahhing in preparation for the fireworks. Just be sure to make enough for seconds!

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Summer Berry Trifle

A mix of strawberries, blueberries, and raspberries make up this red-white-and-blue-striped creation. You can use any type of berry you like-just make sure you choose the ripest, tastiest ones available.

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Fourth of July Mixed Berry Cobbler

John Barricelli’s oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd.

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Strawberry Shortbread Tart with Orange-Ricotta Cream

A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.

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Rustic Red Raspberry Turnovers

The only thing better than juicy, in-season berries are rich, buttery pastries made with juicy, in-season berries.

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Mixed Berry Tarts with Lemony Filling

The shells for these tarts can be baked the day before your cookout. All you have to do is fill them with the lemon curd and whipped cream shortly before serving and let your guests pile on the berries.

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Fresh Berry Pavlova

The pavlova may be a classic Australian dessert, but it's slightly concave center is the perfect spot to showcase whipped cream and ripe, brightly colored red and blue berries for the 4th of July.

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Boozy Berry-Topped Tres Leches Cake

Originally a Mexican showstopper, this boozy cake becomes an all-American dessert when you add blueberries to the tequila-spiked whipped cream topped with strawberries and raspberries.

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Fresh 3-Berry Shortcake

Junior's (in glorious New York City) may be famous for their cheesecakes, but their fresh berry "shortcake" is bound to make you famous—at least among friends at your 4th of July bash.

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Blueberry-Vanilla Cream Cheese Pies

These portable pies are like mini blueberry cheesecakes wrapped in puff pastry. Bake them a few hours before your Independence Day gathering, and serve them next to the Rustic Red Raspberry Turnovers for a festive presentation.

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Zabaglione with Summer Fruit

Dress up a simple mix of ripe summer berries with this Italian-inspired custard sauce, spiked with spicy floral Riesling or another white wine.

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Red, White, and Blue Angel Food Cake

For a really spectacular dessert, split homemade angel food cake into three layers, stack with berry-flavored whipped creams, and garnish with fresh berries.

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Lemon-Poppyseed Shortcakes with Summer Berries

These colorful shortcakes are great individual desserts for your guests. They won't be able to resist, even after filling up on burgers and hot dogs.

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Rustic Three-Berry Tart

Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.

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Mixed Berries with Vanilla Bean Syrup

Prefer basic berries, but want a little something extra? A vanilla-bean syrup is a perfect match for this fruit salad.

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Mixed-Berry Pie

Enjoy a jammy filling of cooked blueberries, raspberries, and strawberries, topped with whipped cream and fresh berries for bright color.

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Blueberry Pie Parfaits with White Chocolate Cream

This creative spin on the classic blueberry pie is a parfait made from layers of buttery almond-thyme streusel and warm blueberries, topped off with a rich, lemony white-chocolate cream and a sprinkle of chopped white chocolate.

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127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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