July means grilling, chilling, adult beverages, picnics, and the grandest of all holidays. How are you going to feed your crew? Whether it is take-out chicken, deli salads, or lots of homemade stuff, take some time to relax with family and friends—folks that are joys in your life. And please remember that freedom isn’t free. Say thank you to someone who has or is serving in our armed forces. Let’s eat!

Silver Dollar Pancakes

Separate 3 eggs. With an electric mixer beat the egg whites in a large bowl to soft peaks. Set aside. In another bowl whisk together one-fourth cup flour, 1 teaspoon sugar, a dash of salt, and a dash of nutmeg. Stir the 3 egg yolks into the flour mixture lightly—do not over-mix. Fold the beaten egg whites into the batter just until combined—you should see egg white “clouds” in the batter.

Drop the batter by tablespoons onto a lightly greased hot griddle. Cook until browned on both sides. Serve with warm fruit syrup or your favorite pancake toppings. Serves 6.

Mimosa Biscuits

Combine two-and-one-half cups flour with 4 teaspoons baking powder, 1 tablespoon salt, and 1 tablespoon fresh orange zest. Mix; blend in 2 tablespoons margarine. Crumble with your fingers or use a dough blender. Add one-half cup champagne and one-half cup orange juice; mix until you get a soft dough. Roll the dough out onto a lightly floured surface to desired thickness (about three-fourths inch) and cut with a biscuit cutter. Bake at 350 degrees for 12 to 15 minutes. Serve with a fresh fruit compote or warmed orange marmalade. Makes 12 biscuits.

Spuds in a Blanket

Poke 12 to 16 small red new potatoes with a fork; microwave on high for 2 to 3 minutes. Place these on a large sheet of heavy-duty aluminum foil; sprinkle with salt, pepper, and any dried herbs that you like. Drizzle with 1 to 2 tablespoons of olive oil or pats of butter. Make a packet with the foil; place on the grill over indirect heat. Cook for 20 minutes. Serves 4 to 6.

Grilled Beer Brats

Bring a large stockpot of water to a boil; add 2 to 3 pounds of brats. Reduce heat to low and cover. Cook for 5 minutes, turn off heat, and drain. Grill brats over medium-high heat for 5 to 10 minutes, turning until cooked almost through. Place brats in a large Crock Pot with 2 sliced onions and 1 bottle of beer. Cook on low for 4 hours. Serve on sliced hoagie buns with sauerkraut, mustard, and pickles. Or put parboiled brats in a large disposable aluminum pan and place over indirect heat on the grill; pour beer over the brats. Cook for 45 minutes. Serves 8 to 12.

Chicken on the Grill

Place 4 drumsticks and 4 thighs (or any part of a chicken that you like) in a quart of water (in a zip bag or large canister) along with one-fourth cup salt and one-fourth cup brown sugar. Refrigerate for several hours. When ready to grill remove chicken from brine, pat dry. Make a wet basting mixture by mixing one-fourth cup canola oil with 2 teaspoons fresh lemon juice and one-half teaspoon each (more if you are using fresh herbs) of dried tarragon, poultry seasoning, and oregano (or any combination of spices that you like). Grill over medium heat while basting with the herb mixture, about 8 to 10 minutes per side (check to make sure chicken is done). You can also bake the chicken over indirect grill heat in an aluminum “pocket” or disposable pan. Serves 4.

Grilled Salmon and Raspberry Glaze

Cut fresh or frozen salmon filets into the appropriate serving size for your diners. Sprinkle with cracked black pepper, and drizzle a mixture of 1 tablespoon melted butter with 1 teaspoon fresh lemon juice on top. Make a glaze by whisking together 2 tablespoons white vinegar and 2 tablespoons seedless raspberry preserves. Grill the salmon over medium-high heat (or bake in the oven at 400 degrees for 20 to 25 minutes). Spread glaze over salmon at the very end of the cooking time. Serving size varies.

Lemony Cheesecake

Mix one-and-one-fourths cups graham cracker crumbs with three-fourths cup finely chopped nuts, one-third cup melted butter, and one-fourth cup sugar. Press onto the bottom of a 10-inch springform pan (or a 9 x 13-inch pan if you do not have a springform pan). Beat together four 8-ounce packages of softened cream cheese and one-and-one-fourth cups of sugar until smooth. Add 4 eggs (one at a time) and beat well. Add 2 tablespoons lemon juice, 1 teaspoon lemon extract, 1 tablespoon vanilla extract, and 1 teaspoon fresh lemon zest.

Pour mixture into the graham cracker crust. Place foil around the bottom of the springform pan; set the pan into another pan with 1 inch of water in it. Bake in a 350-degree oven for 50 to 55 minutes, or until center is set. Remove from the oven and cool. Refrigerate for 24 hours. You can mix 2 cups sour cream, one-fourth cup sugar, 1 teaspoon grated lemon peel, and 1 teaspoon vanilla extract and serve this on the side. Fresh berries for garnish work well too. Serves 12.

Fourth of July Soda Cake

Mix three-fourths cup lemon lime soda with 5 large eggs, 2 teaspoons freshly grated lemon zest, and 1 teaspoon vanilla extract. In another bowl mix 2 sticks soft butter with one-half cup vegetable shortening and 3 cups granulated sugar for 2 to 3 minutes until fluffy. Reduce the mixing speed to low and add 3 cups flour, one-half teaspoon salt, and the soda mixture. Pour the batter into a well-greased Bundt pan. Bake at 325 degrees for 55 to 60 minutes (do a toothpick test). Cool for 1 hour.
You may glaze this cake with a glaze made up of 1 cup powdered sugar mixed with 4 teaspoons lemon juice and 1 teaspoon water. Mix a pint of cut-up strawberries together with some blueberries; let sit at room temperature while cake is cooling. Serve with the berry mixture and whipped cream on the side—all the colors of the flag! Serves 12.

Shandies

In a large pitcher mix 4 cups lemonade and 2 cups of your favorite beer. Stir, add lots of crushed ice, and serve. Garnish with lemon slices. Serves 4.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.