HOME & GARDEN CONSUMER GUIDE
An Old-Fashioned Fourth of July
With patriotism and American values on most people’s minds these days, those concerns will no doubt be reflected at the table on Independence Day. This year, I suspect the fourth of July weekend will be one long feast of American classics.
If wrangling breaks out over whether it’s “French Fries” or “Freedom Fries” that are being served with the burgers, just remind everyone that French fries originated in Belgium. Then pass the ketchup, the corn on the cob, barbecued chicken, fresh-squeezed lemonade, coleslaw and watermelon.
I predict traditional dishes will reign on this summer holiday. So will the appeal of favorite family recipes, whether for potato salad, clam dip, or Grandma’s way with deviled eggs. Just remember that we do not live the physically active life Grandma did, nor do we want to suffer from the health problems that plagued her generation. This means taking a good look at favorite recipes, if you haven’t already, and finding ways to keep them delicious while bringing them up to date. You may think Grandma’s old washer was fun, but would not want to use it now, so why stick with her way of cooking? A little update won’t spoil a recipe if it is done cleverly.
Use low-fat mayo and sour cream in potato salads, for example, to cut cholesterol and calories. They provide better results than the fat-free versions because their flavor and texture is closer to the original. But keep in mind that portion sizes are as important as the ingredients used. When using a bottled dressing, pour off about half the oil at the top of the bottle before shaking. I find this simple trick produces a better taste than fat-free dressings, and significantly cuts down the fat content of dishes like three-bean salad, or salads studded with cubed cheese. You can also reduce the sugar in recipes, from coleslaw to desserts. I do this automatically, cutting the sugar by up to one-fourth, even for baking. For this molded salad, I check labels to find the juice with the least amount of sugar, and use a lavish amount of fresh fruit, turning it into a patriotic red, white and blue fruit salad.
July Fourth Molded Salad
- 2 3-oz. packets strawberry gelatin dessert mix
- 1 1/2 cups cran-raspberry juice
- 1 1/2 cups cold raspberry-flavored club soda
- 1 tsp. fresh lemon juice
- 1 lb. hulled, sliced strawberries (2 cups)
- 1/2 pt. blueberries
- 1/2 Granny Smith apple, peeled and cored, cut in 1/2-inch pieces
- 1 cup mini-marshmallows (optional)
Place gelatin in a medium bowl. Heat juice to boiling and pour over the gelatin. Stir until completely dissolved, about 2 or 3 minutes. Mix in cold soda and lemon juice.
Refrigerate the mixture about 1 hour, stirring occasionally, until it has the consistency of raw egg white. (Or, set the bowl of gelatin into a larger bowl of ice and water to cool it, stirring frequently, about 12 to 15 minutes.)
Into the thickened gelatin, mix in strawberries, half the blueberries, the apple and marshmallows (if using). Stir to distribute fruit evenly. Reserve remaining berries for garnish.
Pour fruit and gelatin mixture into a 5-cup ring mold. Chill until very firm, about 4 hours, or overnight. (This salad can be made 1 to 2 days ahead. Store it in the mold, covered with foil wrap, until ready to serve.)
To serve, dip the mold into a large bowl of very hot water for 10 seconds. Place a flat serving plate on top of the mold and, holding the plate firmly in place, invert the mold. If the salad does not drop onto the plate, repeat. Fill the center of the salad with the reserved berries. Serve chilled.
Makes 8 servings.
Per serving: 136 calories, less than 1 g. total fat (0 g. saturated fat), 33 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 70 mg. sodium.
By Dana Jacobi for the American Institute for Cancer Research
“Something Different” is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR’s Stopping Cancer Before It Starts.
