Amazing Recipe Ideas for the 4th of July to Salute the Red, White and Blue
Next week, friends and family will come together to eat and watch firework displays. Boar’s Head has a few quick, simple and amazing recipe ideas for the holiday.
Whether you’re planning to grill, make sandwiches, or bring desserts to your July 4th cookout, Boar’s Head products are proudly sold in select supermarkets, gourmet stores and fine eateries across the country making it convenient for everyone nationwide to access the brand’s quality products.
Hot Smoked Sausage Kabobs
Looking for a quick alternative to the traditional hot dog? Fire up the grill for the perfect holiday meal packed with flavor in under 10 minutes.
4 Boar’s Head Smoked Sausages
1 Green pepper seeded and cut into wedges
1 Red pepper seeded and cut into wedges
1 lrg. Sweet onion quartered lengthwise and halved crosswise
2 lrg. Ears of corn peeled and cut into 1-inch rounds
4 Bamboo skewers soaked in water
3 tbsp Brown Sugar & Spice Ham Glaze
1 tbsp Delicatessen Style Mustard
- Preheat the grill to medium high.
- Cut the sausages on the diagonal into 1½-inch pieces.
- Thread the sausage and vegetables alternately onto skewers; set aside.
- In mixing bowl, combine the brown sugar & spice glaze and mustard.
- Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on
- the grill. Turn again and add more glaze, making sure not to burn.
- Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.
Bold Ichiban Teriyaki Style Chicken Lettuce Cups
Try a light alternative to traditional sandwiches. Boar’s Head Bold Ichiban Teriyaki Style Chicken Lettuce Cups are bursting with freshness and great for 4th of July entertaining.
Amazing Recipe Ideas from Boar’s Head
- 4 slices Bold Ichiban Teriyaki Style Chicken Breast sliced thick and julienned
- 1 stick Celery chopped finely
- ½ cup Carrot julienned
- ⅓ cup Pineapple chunked
- ⅓ cup Red pepper sliced
- ½ tsp Sesame seeds
- 2 tbsp Gluten free Tamari
- 1 head Butter lettuce
- In a large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
- Add the tamari and gently toss until evenly distributed.
- Once combined, place the mixture inside the leaves of lettuce and serve.
Dark Chocolate Dessert Hummus with Cinnamon Marshmallow Iced Shortbread Cookies
Looking for a sweet dessert to bring without spending hours baking? Bring these shortbread cookies glazed with marshmallow royal icing and finished with cinnamon, they perfectly compliment Boar’s Head Dark Chocolate Hummus.
Amazing Recipe Ideas from Boar’s Head
- 2 cups All purpose flour
- 16 tbsp Unsalted butter softened
- 2 cups Confectioners sugar
- ½ tsp Salt
- For the shortbread cookies, cream butter and sugar in mixer 2–3 minutes until soft and fluffy.
- Mix in flour and salt just until combined. Take care to not overwork.
- Transfer to plastic wrap in a disc and chill for at least 1 hour. This is very important to relax the dough and chill the butter completely.
- If chilled for longer period, or dough is too hard to roll out, let rest at room temperature for 15–20 minutes until pliable enough to roll.
- Roll out dough evenly to 6mm thickness.
- Slice cookies into equal rectangles. Transfer carefully to parchment lined baking sheet.
- Return cookies to the refrigerator to chill for at least 15 minutes.
- Preheat oven to 350 F.
- Bake for 10 minutes, until slightly golden.
- Remove to cool completely on the pan before transferring to rack.
- For the marshmallow royal icing, in a large microwavable bowl, place marshmallows and water.
- Microwave for 1 minute and remove. Marshmallows will double in size.
- In a separate bowl, add egg whites and cream of tarter (to stabilize).
- Beat with whisk/mixer until foamy.
- Add marshmallow, powdered sugar, vanilla, and mix completely.
- If mixture is too thin to pipe and hold its shape, add additional powdered sugar.
- Transfer mixture to a piping bag with a very small cut to open.
- Pipe lines on the shortbread and then pipe frosting in the middle to fill. Use a knife or pointed tool to paint the glaze completely into the lines to flood the space.
- Sprinkle the tops with cinnamon.
- Set cookies aside to allow glaze to dry completely. These can be made the day before and chilled.
- Enjoy cookies with Boar’s Head Dark Chocolate Hummus to elevate the treat.