Celebrate the 4th of July with Pinot’s Palette Apex Owner's

Favorite Fourth of July Fireworks Recipes!

Appetizer: Stuffed Jalapeno Firecrackers

 You will need: 12 jalapeno peppers halved lengthwise, 12 slices jalapeno bacon cut in half, 1 (8 ounces) package cream cheese softened, toothpicks, and Cajun seasoning. Here are the directions:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed
jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single
layer, face down on a broiler rack.

Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.

Main Dish: Triple Dipped Fried Chicken 

After all, we are in the south and who doesn’t like fried chicken? This dish is equally good served hot or cold. 

You will need 3 cups of all-purpose flour, 1 1/2 tablespoons garlic salt, 1 tablespoon ground black pepper,
1 tablespoon paprika, half teaspoon poultry seasoning, 1 1/3 cups all-purpose flour, 1 teaspoon salt,
¼ teaspoon ground black pepper, 2 egg yolks beaten, 1 1/2 cups of beer or water, 1 quart vegetable oil for
frying, and 1 3-pound whole chicken cut into pieces.

Here are the directions:

In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper,

paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper,
egg yolks and beer. You may need to thin with additional beer if the batter is too thick.

Heat the oil in a deep-fryer to 350 degrees F. Moisten each piece of chicken with a little water, then dip in
the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller
pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Dessert: No-bake Cheesecake Flag Cake

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries.

You will need: for the crust: 1.5 cups finely crushed graham cracker crumbs, ¼ cup white sugar,
2 tablespoons unsweetened cocoa powder, 6 tablespoons butter melted, for filling: 1 cup cream cheese at
room temperature, 1 cup mascarpone cheese at room temperature, 2 teaspoons grated lemon zest,
2 teaspoons lemon juice, 1 teaspoon vanilla extract, ⅓ cup white sugar, 1 1/4 cups cold heavy whipping
cream, 20 large fresh strawberries, hulled and halved lengthwise, or as needed, 24 large fresh blueberries
or as needed.

Here are the directions:

Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is
thoroughly combined and crumbly.

Transfer crust mixture to a 9x11-inch baking dish. Press crust into the bottom of dish until smooth and even.
Cover dish with plastic wrap and refrigerate until set, about 30 minutes.

Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon
juice, and vanilla extract into the mixture.

Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms
soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and
well combined.

Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a
work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate
until chilled and set at least 3 hours.

Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed
bottoms of the strawberry halves pointing to the right. Start the second stripe of strawberry halves at the top
right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the
length of the cake.

Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down
3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe
to leave a square space for the blue field of stars.

Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay
down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut
cake into squares to serve.

Enjoy and have a Fun and Safe Fourth of July!