The Fourth of July is one of my favorite holidays. As a former history teacher and self-proclaimed history buff, I love this holiday and the rich history that surrounds it. It’s also one of my favorites because you don’t have to buy anyone a gift, you get to have a barbeque with your friends and family, and to top it all off there’s usually a pretty sweet fireworks display at the end of the day! Seriously, what’s not to love?
In the spirit of the upcoming holiday, I have a special treat for you. My cabin-mates from Camp Blogaway and I have put together a virtual 4th of July BBQ and you’re all invited! The 4 of us had an amazing time together and wish we could get together in person, but for now this virtual BBQ will have to do.
First up we have Barbara from Barbara Cooks. Barbara strives to bring a fresh perspective to eating healthy with recipes full of flavor, not full of fat.
Barbra is bringing the main dish to our BBQ, Coffee-Rubbed Pork Tenderloin with Blueberry Sauce
She has taken the bold flavor of coffee and barbecued it! Served with a sweet and savory blueberry sauce, this will be a hit at your next backyard barbecue.
Up next we have Angela from Aloha: Yinz Mangia. This is where Angela shares her cooking, eating, and other food related adventures with her readers. If you’re headed to Hawaii anytime soon, she has awesome restaurant and food reviews on her blog for the island of Oahu.
Angela is bringing a classic side dish with a new twist, Apple & Blue Cheese Potato Salad
At first glance you think it’s your everyday potato salad, but after just a bite the tangy flavor and crunch of the Granny Smith apples combined with the potent zing of the blue cheese create a perfect surprise.
Rebekah is bringing another yummy side dish, Broccoli Slaw Salad
She has given a once fattening, bland side dish a nutritiously decadent makeover. An easy, guiltless addition to your next BBQ.
And finally, me! I am bringing a Crème Brûlée Tart to our little shindig.
This is my interpretation of the French classic: smooth custard in a buttery-rich crust with a crackling burnt sugar topping served with fresh, seasonal berries.
- 1 large egg yolk
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- 1¼ cup all-purpose flour
- ⅔ cup confectioners’ sugar
- ¼ teaspoon table salt
- 8 Tablespoons cold unsalted butter
- 1 tablespoon all-purpose flour
- 3 cup heavy cream
- ½ cup granulated sugar
- pinch table salt
- 1 vanilla bean
- 8 large egg yolks
- 2-3 tablespoon turbinado sugar (sugar in the raw)
- Whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine 1¼ cups flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 2 hours.
- Unwrap dough; lightly flour large sheet of parchment paper or plastic wrap and place dough in center. Roll out dough and place in a 9-inch or 9½-inch tart pan. Freeze dough 30 minutes.
- Meanwhile, adjust one oven rack to upper-middle position and other rack to lower-middle position; heat oven to 375 degrees. Place chilled tart shell on cookie sheet; press 12-inch square of foil inside tart shell and fill with metal or ceramic pie weights. Bake on lower rack 30 minutes, rotating halfway through baking time. Carefully remove foil and weights by gathering edges of foil and pulling up and out. Transfer cookie sheet with tart shell to upper rack and continue to bake until shell is golden brown, about 5 minutes longer.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Combine 1½ cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Once boiling, take pan off heat and cover. Let steep 15 minutes to infuse flavors.
- Meanwhile bring kettle or large saucepan of water to boil over high heat.
- After cream has steeped, stir in remaining 1½ cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer.
- Pour the mixture into the pre-baked tart shell.
- Place tart pan on a cookie sheet and set on the lower-middle rack. Place a 9x13 pan on the rack just below and fill ⅔ full with boiling water. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 40 to 50 minutes. Begin checking temperature about 5 minutes before recommended time.
- Transfer tart to wire rack; cool to room temperature, about 2 hours. Cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
- Uncover tart; if condensation has collected on custard, gently place paper towel on surface to soak up moisture. Sprinkle turbinado sugar over tart evenly, Ignite torch and caramelize sugar. Refrigerate tart, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.