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.