Throw the Perfect Partriotic Party

How to Throw the Perfect Patriotic Party Whether it is Memorial Day, the 4th of July, Labor Day, or Veteran's Day, patriotic Americans love a good reason to celebrate with a great BBQ or picnic. Make your deck or patio the gathering spot to celebrate these special occasions and make the day more memorable by providing a red, white and blue environment your guests are sure to love and appreciate.

An all-American party is easy to achieve from start to finish.

• If mailed invitations are the way to go, buy or create some patriotic invites.
• Flag-themed napkins and paper plates are always easy to come by around these holidays and they make cleaning up much easier.
• Add balloons or streamers in your party colors to your outdoor seating area to make it more festive.
• Candles, strung lights, or torches are an excellent way to add ambiance and sparkle to any outdoor party.
• Wrap votives in inexpensive red, white, and blue tissue paper to keep with your party theme while adding a warm touch.

When it comes to the food, you could choose to provide all the eats yourself, or make your party a potluck. Extend a challenge to your guests requesting that they bring an all-American dish to the party. This not only takes some of the pressure off of you as the host or hostess, but it may create some interesting dinner conversation and a great opportunity to exchange recipes. Below are some recipes for all-American dishes to help get you started. (Recipes found on MarthaStewart.com.)

All-American Potato Salad

Serves 10 to 12. Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of a potato.

Ingredients:

• 4 pounds russet potatoes (about 8 potatoes)
• 1 tablespoon plus 2 teaspoons salt
• 3 tablespoons cider vinegar
• 3 large eggs
• 1/2 cup plus 2 tablespoons mayonnaise
• 1/2 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
• 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
• 1 medium onion, finely diced (1/2 cup)
• 10 cornichons, cut into 1/4-inch dice (1/4 cup)
• 3 scallions, thinly sliced (1/2 cup)
• 2 tablespoons freshly chopped flat-leaf parsley
• 1 teaspoon paprika

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.

2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch thick rounds, and set aside for garnish.

3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, cornichons, scallions, and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

Barbecue "Baked" Beans

Makes about 7 cups. Traditionally cooked in a low-heat oven almost all day, this stovetop version cuts the time in half without compromising flavor. Adding customary ingredients like salt pork and molasses will give the beans a sweet and smoky flavor.

Ingredients:

• 1 lb dried navy beans, or great Northern beans
• 4 oz salt pork, or thick-cut bacon
• 1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
• 1 garlic, minced
• 3 cups tomato juice
• 1/4 cup tomato paste
• 3 tablespoons unsulfured molasses
• 3/4 cup packed dark-brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared yellow or Dijon mustard
• 3/4 teaspoon ground turmeric
• 10 drops of hot sauce, such as Tabasco
• Coarse salt and freshly ground pepper

Directions

1. Put beans in a large bowl, cover with cold water by inches. Loosely cover beans with plastic wrap and let soak at room temperature 7 to 10 hours.

2. Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.

3. If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.

4. Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch over. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.

5. Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.

6. Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Red, White and Blueberry Trifle

Serves 6. You can substitute sliced fresh strawberries for the raspberries if you prefer.

Ingredients:

• 1/4 cup plus 1/3 cup sugar
• 1/4 cup freshly squeezed lemon juice
• 1 store-bought pound cake (12 ounces), cut into 3/4-inch thick slices
• 1 bar (8 ounces) reduced-fat cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

2. With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream. Continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).

3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops and spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.