The smell of grilling fills the air, a few lone fireworks pop in the distance each night, and flags hang from every streetlight on Main Street. It must be Fourth of July weekend!
I have great memories of the Fourth of July. For twelve years I spent this holiday at a camp up in northern Minnesota, and the excitement that surrounded the day is hard to beat. The festivities began with an all-night fire watch on July 3. Each cabin was responsible for one hour throughout the night, and we would sit by the huge fire pit, drink hot chocolate, and swat mosquitos while keeping the flames going strong. We were told that we were preparing the pit for the Fourth of July roast, which cooked inside the heated pit the next day. Looking back…I’m pretty sure that roast was prepared in the oven, but hey, who knows? It sure was fun.
On the big day, crazy excitement was the name of the game. Campers decorated both their cabins and themselves with July Fourth paraphernalia. There was a huge cookout on the dining hall’s lakeside deck followed by root beer floats on the beach and a fireworks show set off by a few very brave souls. Camp on The Fourth is one of my favorite summer memories.
One of the things I remember most about camp’s Fourth of July cookout was the extravagant fruit trays the kitchen staff provided. Piled high and blossoming with color, these platters rivaled the ones you see on cruise ships. Seriously. Seeing as I don’t have to feed 150+ campers and counselors for my celebration this year, I don’t need anything quite so grand. Nevertheless, I wanted to make something special. That is where my Ricotta Stuffed Strawberries come in.
Fortunately, while these stuffed berries look special, they couldn’t be easier to prepare. If you have 10 minutes, you’re in business. A wonderful combination of flavors and textures, these strawberries are a wonderful addition to any backyard BBQ.
What are your favorite Forth of July memories? Do you have any big plans for the weekend? Let me know below!
Ricotta Stuffed Strawberries
Yield: 20 Strawberries
Time: 10 Minutes
- 20 large strawberries, tops cut off and core removed
- 60 blueberries
- 1/2 cup ricotta cheese (regular or light)
- 1 tbls. plus 1 tsp. sugar
- 1/4 tsp. vanilla
- Cut a thin slice off the bottom of each strawberry so they stand flat.
- In a small bowl, thoroughly mix together ricotta, vanilla, and sugar.
- Spoon ricotta mixture into a sandwich bag and snip off a small corner.
- Pipe ricotta mixture into each strawberry.
- Top each strawberry with three blueberries.
Recipe adapted slightly from Hungry Girl.