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Don't fret if tonight's dinner isn't planned yet — House Beautiful contributing food editor Alex Hitz has the perfect barbecue recipes for your celebration. Here, the celebrity chef makes a delicious grilled chicken marinade, broccoli slaw, and a summer berry Pavlova with bourbon whipped cream.
- 1/2 cup finely chopped onion
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1 cup water
- 2 tablespoons minced garlic
- 1/2 teaspoon dried oregano
- 1/8 teaspoon dried mustard
- 1/8 teaspoon ground black pepper
In a large mixing bowl, stir together all of the ingredients. Add 2 ½ pounds chicken breasts or thighs and let them marinate as little as 30 minutes or as long as overnight, before grilling.
- 2 cups blanched (see instructions below) fresh broccoli, stems and florets (approximately one head with stems), chopped
- 2 cups medium-diced green cabbage
- 2 cups finely sliced red cabbage
- 3⁄4 cup diced yellow bell peppers
- 1⁄4 cup minced shallots
- 1⁄2 cup chopped fresh dill
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon ground black pepper
- 3⁄4 cup mayonnaise
- 1⁄2 cup sour cream
- 3⁄4 teaspoon lemon juice
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 11⁄2 tablespoons Dijon mustard
Bring a medium pot of water to a boil over high heat and add 1 teaspoon of salt per each quart (4 cups) of water. Place 2 cups ice cubes in a large bowl.Add the broccoli to the salted boiling water and blanch it for 1 minute exactly, until it turns bright green. Drain the broccoli in a colander.Quickly place the broccoli in the bowl with the ice cubes to discontinue further cooking.When it is cool, drain and dry the broccoli, and then chop it, both florets and stems.In a large mixing bowl, combine the green and red cabbages, yellow pepper, shallots, fresh dill, salt, and pepper. Add the broccoli. Add 1 cup of the dressing, stir the slaw very well, cover it, and refrigerate it overnight. The next day, you may need to add the remaining 1/2 cup of dressing for moisture before serving the slaw cold.
For the meringue:
- 12 egg whites, at room temperature
- 4 cups superfine sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cream of tartar
- 3/4 teaspoons salt
For the stewed fruit:
- 2 cups strawberries, stemmed
- 2 cups raspberries
- 2 cups blueberries
- 2 cups blackberries
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/4 cup Chambord
For the bourbon whipped cream:
- 2 cups heavy cream
- 1/4 cup sugar
- 2 tbsp. excellent quality bourbon
For the meringue:Pre-heat the oven to 250 degrees, and line two heavy baking sheets with parchment paper. With a 9-inch cake pan, draw a circle on the parchment paper as shown, and set the baking sheets aside.Add all of the ingredients above to the bowl of an electric stand mixer, and turn the mixer on the highest speed. Let the mixer run until you can hear a palpable change in the tone of the mixer, about 5 or 6 minutes. Check the meringue base to make sure it's thick and fluffy, and not too wet to handle without it falling back on itself. In other words, it should hold very stiff peaks.With a pastry bag fitted with a large star tip, pipe the meringue in rows into the drawn circles on the parchment paper. A secret: If you're not handy with a pastry bag, just take a rubber spatula and spread the meringue onto the drawn round. The result will be more rustic, but beautiful just the same. Turn the oven down to 200, and bake the meringues for 1½ hours. Turn the oven off, but leave the meringues in the oven over night. Do not open the oven door until the next morning. They should be perfectly white, and not browned in the least. Note: The meringues may be done up to three days ahead of time and stored in a dry place.For the stewed fruit:Wash and dry the fruit. Add all of the ingredients to a heavy large sauce pan, and heat them over medium heat for approximately five minutes until they just begin to soften. Remove the fruit from the heat and let it cool.For the bourbon whipped cream:Pour all of the ingredients into the bowl of an electric stand mixer, and beat them on medium speed until soft peaks form.For assembly:Assemble one of the meringues on a serving platter and spoon half of the stewed fruit on top, and one half of the whipped cream in random dollops. Place the second layer of meringue on top of the stewed fruit and cream, and spoon the rest of the stewed fruit and whipped cream over the top. Garnish with fresh mint and serve.