Representing America

The 4th is one of my favorite holidays. It beats Christmas by a long shot and buries Thanksgiving. The warm weather, backyard BBQs, and commitment to the color scheme make Independence day a kingdom and I am it's red white and blue queen (or president). When I was kid I would revel in the chance to stay up a little later, stuff my face with all the watermelon I could stomach, and blind myself while staring directly into the fireworks.

As an adult I can honestly admit that I am devastated about missing all the deeply American festivities. Unfortunately, nobody in Germany celebrates the 4th (for obvious reasons) so it's up to me to bring some freedom to these people in the form of a rooftop BBQ. My celebration of the country that spies on Angela Merkel just happens to coincide with Germany playing France in the World Cup, which is probably why guests have agreed to show up at all. Despite several of my attendees thinking that we liberated ourselves from the French, I'm determined to make this as authentically American as I possibly can.

Here is my menu for the day.


Strawberry Salsa from with my own twist. Instead of cilantro and red onion I like to substitute mint and a white onion plus some Feta cheese and a dash of Tabasco.

1 cup fresh blueberries
1 cup diced strawberries
1 cup diced Kohlrabi
1/3 cup chopped mint
1/4 cup finely chopped white onion
1/2 block feta cheesed diced
Dash of Tabasco Sauce
Salt and pepper, to taste
Tortilla chips, for serving

Directions: 1. In a medium bowl, combine all ingredients. Serve with tortilla chips at room temperature.

Main Course:

Blue Cheese Burgers | The Girl Who Ate Everything

Blue Cheese Burgers, photo from

2 pounds ground beef
4 ounces blue cheese
1 egg
1/4 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground pepper
Salt to taste
8 hamburger buns
Toppings: lettuce, tomato, mayo,  avocado slices

Directions: 1. In a medium bowl, combine all ingredients. Serve with tortilla chips at room temperature.

White cake soaked in white chocolate cream with strawberry jam filling and whipped cream frosting

This will be the finale of my menu, and considering I was able to get any baking done at all in 32°C weather while holding a sweaty baby...these should be called Mystery Cupcakes.

For this recipe I used AddAPinch's recipe for white cake, with just a few amendments.

Unfortunately the cupcakes were nabbed and eaten before I got a chance to take a photo.
5 cups fresh strawberries
2 cups sugar
3/4 cup water
1 package fruit pectin
  1. Mash strawberries with fork or food processor.
  2. Cream togethe
1 1/2 cup butter
2 1/2 cups sugar
5 eggs, room temperature
3 cups sifted white flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup buttermilk
2 teaspoons vanilla extract
  1. Preheat oven to 350º F. Prepare muffin tins with cupcake papers.
  2. Cream together butter then slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into separate bowl and whisk together with a fork. Add wet ingredients to butter mixture making sure to fully incorporate before moving on. Slowly add dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cupcake forms and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Remove centers for filling.
  7. Fill with strawberry jam mixture.
  8. Frost and Top with berries.

What was on your holiday menu?

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