Fourth of July Menu PermalinkWritten by Susan Thanavaro | Tuesday, July 2nd, 2013

The Fourth of July is a fun and exciting holiday. Fireworks, barbecues, great friends, what’s not to love? Well, maybe having to figure out how to feed your family or all of your friends — that can become stressful and overwhelming. But have no fear, Made In Nature is here to help you out with our Fourth of July Menu. Healthy burgers, delicious desserts and real-fruit cocktails are guaranteed to relieve your cooking stress and leave your guests happy and full. Feel free to use the whole menu, parts, or adjust any recipe to your desire. All you need is some fresh ingredients and a bunch of Made In Nature Organic fruit to create a food-filled Fourth you won’t soon forget.

DRINKS

Dried Pineapple Piña Colada

Ingredients:

  • 1/2 cup Rum
  • 1/2 cup Coconut Cream
  • 1/4 cup Coconut Milk
  • 1/4 cup Made In Nature Organic dried Pineapple Puree

Directions:

  1. Puree pineapple. Bring water in a small saucepan to boil and add pineapple. Let boil until pineapple has soaked up water. Remove pineapple from heat and blend in food processor until desired puree consistency is achieved.
  2. Fill blender almost half way with ice cubes.
  3. Add rum, coconut cream, coconut milk, and pineapple puree together in blender and blend to desired thickness.
  4. Serve and garnish with a few Made In Nature pieces of pineapple.

Dried Apricot Martini

Ingredients:

  • 2 oz Vodka
  • 5 Made In Nature Organic Apricots
  • .5 oz Crème de Peche
  • Dash simple syrup (one part sugar, one part water)
  • Dash lemon bitters

Directions:

  1. Muddle the apricots and simple syrup in a shaker.
  2. Add the Crème de Peche, Chopin Vodka, bitters and ice. Shake and double strain into a Martini glass.
  3. Garnish with a dried apricot.

GRILLED BURGERS

Cranberry and Plum Stuffed Turkey Burgers

Ingredients:

  • 1 lb to 1 1/2 lbs of ground turkey (depends on desired burger size)
  • 1/2 small sweet onion, such as Vidalia or Walla Walla, diced
  • 1/2 cup chopped Made In Nature Organic cranberries, plums, and/or figs
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions:

  1. Preheat grill. Place ground turkey in a large bowl and gently mix in the chopped fruit, garlic, vinegar, mustard, onion Worcestershire sauce, salt and pepper until combined.
  2. Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
  3. Grill the patties to liking, at minimum 5 to 6 minutes per side.

Pineapple and Mango Stuffed Chicken Burgers

Ingredients:

  • 1 lb to 1 1/2 lbs lean ground chicken (depends on desired burger size)
  • 1/2 cup diced Made In Nature Organic mango and/or pineapple
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup red onion, finely chopped
  • 2 teaspoons fresh jalapeno, (seeds & stems removed) minced
  • 1 1/2 teaspoons Caribbean (or Caribbean Jerk) seasoning
  • 1 garlic clove, minced
  • 1 teaspoon fresh lime zest

Directions:

  1. Place ground chicken in a large mixing bowl. In a separate small bowl, mix together the dried mango and/or pineapple, cilantro, red onion, jalapeno, Caribbean seasoning, garlic, and lime zest until well combined. Gently add the chicken and compact meat.
  2. Divide into 4 equal, 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
  3. Grill the patties to liking, minimum of 5-6 minutes on each side.

DESSERT

Mixed Fruit Mini Pies

Ingredients:

  • 1 cup of Made In Nature Organic Antioxidant Fusion Blend, chopped
  • Pastry for double-crust pie (9 inches)
  • 1 cup of water
  • 1 teaspoon lemon juice
  • Pinch of salt

Directions:

  1. Place the chopped Antioxidant Blend and water in a pot and bring to a boil.
  2. Turn the heat down to low and simmer until the dried fruit is plump and very soft, about 20 minutes. If the water evaporates too much, add just enough to keep the mixture simmering.
  3. Turn off the stove and pour the contents of the pot into a small food processor.
  4.  Add lemon juice and a pinch of salt (and wine!) and puree (carefully, as the contents are very hot). Note: If the jam is too thick or chunky, just add more water about a teaspoonful at a time until the consistency is that of a spreadable paste.
  5. Using a cupcake tray, place dough in each cup to create a lining. Fill each slot with the preserve mixture.
  6. Place dough on top to create pie lid. Bake and enjoy 🙂

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