[Jamestown1630]

That's a pretty cake!

Chef John of 'Food Wishes' posted these 'Boozy Cheesecake Popsicles' for a Fourth several years ago:



https://www.youtube.com/watch?v=1LKXbO45Yho

I hope everyone enjoys a wonderful Fourth of July!

[Liz]

Never once did I ever long to make a baked potato look like this.

But they are cute for a Fourth BBQ....and the sauce is deelish.

BAKED POTATO HOT POTS
Stuff hollowed-out baked potato halves, mounding at top. Then top with canned potato strings....bake to golden color. Serve with hot Chipotle Sauce.

CHIPOTLE SAUCE: heat 6 oz can chipotle chiles in adobo sauce, cup h/cream, 1/4 c lime juice, bit grnd cinnamon.

[Liz]

Italians have a particular fondness for cantaloupe and its cousins. A large platter of fragrant, sliced melone is a popular and refreshing end to a meal in just about every region. In Lombardia or Emilia Romagna it may be garnished with a grind of aromatic nutmeg or a dribble of aceto balsamico; in Rome, it might receive a shower of fresh mint, and in Sicily, a sprinkle of sea salt. The classic pairing before dinner is prosciutto con melone, an antipasto incorrectly offered year-round in too many restaurants outside of Italy. When served the Italian way, with the melon at it peak, perfectly ripe, sweet and luscious with locally cured, hand-cut prosciutto, the combination is a revelation.

But hot, muggy days are made for gelato di melone. Ripe melons have a high sugar and water content as well as dense flesh, resulting in a creamy-textured gelato without the addition of eggs or milk. If you want that extra bit of dimension from a just bit of dairy, my trick is to add a small amount of yogurt; the acidity gives a pleasing, subtle tang to offset the natural sweetness of the melon......2 medium cantaloupes will give you about 3 pounds of flesh, which yields about 6 to 7 cups of unfrozen gelato mix. Feel free to adjust this recipe up or down to accommodate the size of your ice cream freezer.

Gelato di Melone

Ing 2 medium, ripe cantaloupes 1/2 cup honey a pinch of kosher salt Fresh juice from 1/2 a lime 1 cup plain yogurt, whole or nonfat (optional)

Procedure---Puree melon in blender w/ honey, salt, lime juice, and yogurt (if using)----may have to do in batches. Strain to remove fibrous pulp. Taste and adjust the sweetness up or down to your preference with honey and lime juice. Freeze in a gelato or ice cream maker.