BBQ + Red, White and Blue

As previously mentioned, J and the P.G. came out to the house on Saturday for a July 4th weekend barbecue. The weather was perfect, and so we ate al fresco.

For lunch, we had hot dogs and baked beans. Dinner started with cantaloupe. Then on to burgers, hanger steak, baby back ribs, Jersey corn on the cob, and homemade “Clairmont Diner health salad.” In keeping with the occasion, the meal ended with something red, white and blue: cheesecake topped with strawberries and blueberries and accompanied by homemade Bing cherry sorbet. The only photos I took were of dessert.

July 4th Dessert:  Red, White & Blue

July 4th Dessert:  Red, White & Blue

I used a recipe from the NY Times, Mark Bittman’s “No Bake Blueberry Cheesecake.” Cream cheese and ricotta are mixed with honey and lemon rind, layered over a graham cracker crust, and topped with blueberries. However, because the P.G. is gluten-intolerant, I substituted a walnut crust. And, of course, added the strawberries. We all agreed that the cake was seriously delicious. Everyone had seconds.

The sorbet recipe is from David Lebovitz’s The Perfect Scoop. Right now, Bing cherries are in season. Supermarkets have been taking turns putting them on sale at $1.99/lb. I made this sorbet for the first time last year on July 4th weekend. It was so spectacular that I’ve been looking forward all year to making it again. Still luscious!


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