4th of July Fixings

This time of year, there were lots of 4th of July parties - a whole weekend full of them for us. There is always the dilemma of what dish to bring - something not too complicated that people will eat. While most people have a "party dish", something they make all the time that has been practiced many times, I did what I usually do - make something I have never made before and keep my fingers crossed. 

For two of the parties that were scheduled for the same day, I brought a watermelon salad - using the garlic scapes and scallions in place of the typical onions. I also added some mint, picked fresh from the beach. 

About a half of a seedless watermelon

garlic scapes

scallions

olive oil - a few tablespoons

mint

salt

pepper

feta cheese - 8 oz.

Mix. Yes, I know there are few quantities listed here, but really, most of it is to taste. This is a great dish for parties - easy and quick to make - really tasty in the hot summer. I divided the salad into two containers and I was ready to go.

For the last party, I thought I would try using the rhubarb we got last week (and I still had) in a dessert. I initially planned on making a chocolate cake, but changed to chocolate brownies, as I got turned off by the "sour milk" the cake recipe required. I found this recipe on the Food Network site, courtesy of Guy Fieri.

Mexican Rhubarb Chocolate Chunk brownies

For the rhubarb compote:

• 1 cup rhubarb, strings removed, cut in 1/2-inch slices
• 1/4 cup water
• 2 tablespoons granulated sugar

For the brownie batter:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon New Mexico chile powder (not chili powder)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 1/2 cup unsalted butter (1 stick), room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum
• 2 ounces semisweet chocolate chips
• 1/4 cup chopped walnuts
• Shortening spray, for baking dish

Preheat oven to 350 degrees F.

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside. In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

The only changes I made were to omit the chile powder (didn't have any) and walnuts (was bringing to a dinner party and was not sure about allergies). And, I used Captain Morgan's Spiced Rum instead of dark. The brownies came out very moist and smooth - not at all chunky as the name implies. The taste was a bit of a surprise - with the rhubarb, rum and cinnamon combination. Not sure kids would like them (they had cookies) - the adults sure did, served with a little vanilla ice cream.  Next time I make these, I will try using the chile powder.

Next up - garlic scape pesto!!!!!