This is it! It’s here! The best time of the year! The Fourth of July is literally the best time of the year ever. I will die on this hill. I cannot imagine anyone thinking any other time of the year is better than warm sunshine, beach days, rosé, and barbecues. At our house it calls for lots of people, lots of entertaining, and lots of food. Here are my ideas for what to serve on this fabulous holiday!

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A clambake is possibly my favorite meal ever! It’s impossibly simple, serves a crowd, and it looks so impressive. We serve it every year at our beach house for the Fourth of July. It’s always a hit (with the exception of one year when some people showed up with another guest and then told us they didn’t like shellfish - so they sat on the side and watched us eat - awkwardly).

I usually make this for a crowd. It’s a really simple way to feed a crowd. But it’s also a really fun weeknight dinner for the family! In the summer it’s a fun way to make a regular weeknight dinner seem a little more fun. Also, you don’t actually need plates.

When we make clambake for the crowd, we usually just roll out freezer paper on the table. When the clams have opened up, then we just pour it out on the table (after draining of course!) Add a few bowls of melted butter and you don’ need any other dishes! Or you can use dishes and be more civilized. Your call.

Clambake

Serves 4-6

2 cups water

1-12 ounce pale ale

2 pounds fingerling potatoes

1 pound kielbasa, cut into two inch lengths

2 lemons, cut into rounds

14 ounce bag frozen pearl onions

4 ears of corn

6 cloves garlic

2 pounds clams

2 pounds mussels

2 tsp Old Bay Seasoning

¼ cup butter, melted

1 loaf crusty bread

STEP 1

In a large pot bring to a boil beer and water with kielbasa and potatoes. 

STEP 2

Once it’s boiling, add corn, onions, one of the sliced up lemons and garlic.  Cover and cook for five minutes. 

STEP 3

Add clams and mussels to the top.  Sprinkle Old Bay seasoning over everything.  Cover and cook until clams open up.  About five minutes. 

STEP 4

Drain off liquid then pour the pot out on a table or in a large bowl.  Serve with butter on the side and a loaf of bread.

How to pull it off

1.     Prepare all ingredients – cut the kielbasa, shuck the corn, etc.

2.     Roll out freezer paper on the table and have paper towels, wipes, and extra napkins standing by

3.     Make the clambake

4.     While waiting for the clams to open up, melt the butter.

5.     Pour out the clambake.  Enjoy!

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Gin & Lillet Cocktail

The perfect refreshing cocktail for clams and crab on the beach!

Click here for the cocktail recipe

The Fourth of July in my family is basically Christmas. The Fourth is the only time of year when my entire family gets together. A significant number of my cousins stay at the beach house and we all hang out together for the entire week. We play wiffle ball, catch crab, walk on the beach, swim in the Puget Sound, play a ton of croquet, and drink way too many cocktails.

It’s my favorite time of year and my favorite color palate. I collect things all year long for our annual celebration at the beach! How do you celebrate the Fourth?!

Salad Servers | Silicone Coated Glassware | Croquet Set | Red Stripe Napkins | Dream Team T Shirt | Wiffle Ball Set | Waffle Maker | Le Crueset Pan | Old Bay Goldfish | Volcano Candle

How and Why I’m using it all

• We usually have anywhere from 12-40 people at our Fourth of July celebration which means we serve A LOT of food. Nice looking salad servers are always needed

• Cocktails start when ever we feel like it and end long after the sun goes down. Something non-breakable, like silicone coated glassware, is so helpful.

• Cocktail croquet! We love to play croquet every night that we can - ideally at cocktail hour.

• Serving a million people means we need napkins! Usually we use paper napkins, but how cute would red stripe napkins be?!

• What’s a holiday without a cheeky t-shirt? I’ve ordered a handful of quirky clothes for all of us to wear - and over the years we’ve created quite a collection!

• Home run derby happens every year! To prevent all of us from (just Kevin) ruining a car or a window, we use wiffle balls and bats instead of the usual.

• Again, we have so many people at the house and can’t make enough food! Waffles are a hit at every house - and this year since we have so many extra days of vacation around the long holiday, we’re making more breakfasts than ever before! Waffles are absolutely on the menu.

• Our Fourth of July dinner is always a clam bake. Every year! It’s so perfect for the summer holiday and easily my favorite food. We need to make it in a giant pot usually - but when I make it at home, this Le Creuset pan is the perfect size.

• Snack time! Cocktail time! They go hand in hand. And I can definitely say Old Bay is my favorite flavoring - so a cocktail snack that’s Old Bay + Goldfish?! Yes please.

• This is my favorite candle. I buy it every month - sometimes more often. Capri Blue Volcano is absolutely coming to the beach this summer!

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When I was growing up, this was a staple at every family gathering. Aunt Carolann always made this salad. And if she didn’t, then my mom did. It was by far the best part of a potluck buffet - and because we knew either Aunt Carolann or mom made it, then we knew it was a safe option. You never really know what’s at a potluck…

As an adult, I realized why this was at every potluck - it’s actually the easiest thing ever to make. And usually we have the ingredients in the pantry. Keep a bottle of Kalamata olives, regular pimento olives and capers in the pantry and you are ready to mix this up anytime. It has served me well when someone says at the last minute, “hey, I need to take something to school/work/party tomorrow!” Boom. Pasta Salad.

You can really use anything pickled or marinated in this salad. It’s not rocket science. The secret is to toss the hot pasta with the salad dressing. It immediately soaks it up and makes the noodles taste ‘marinated’ too. Which is critical; nothing is grosser than plain noodles in a salad.

Aunt Carolann’s Olive Bar Pasta Salad

1/2 pound dried pasta (small twisty shapes are best)

1/2 cup Italian salad dressing

1/2 cup chopped celery

1/2 cup chopped bell pepper

2 green onions, chopped

1/2 cup chopped salami

1 1/2 cup chopped olive bar bits (olives, marinated artichoke hearts, marinated garlic cloves, pickled mushrooms, marinated tomatoes, etc.)

STEP 1

Cook the pasta to package directions. Drain and immediately toss with the salad dressing. Let cool with the lid off the pan.

STEP 2

Chop all of the bits and toss them into the pasta. Let rest in the fridge for at least an hour - ideally 4-6 hours.

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another oLIve Bar FAvorite

Baking a split fryer chicken in a medley of olive bar favorites makes a fabulous dinner!

Click here for the recipe

I bought a bag of broccoli slaw on a whim one day. I don’t normally buy the pre shredded or precut items, but time is at a minimum these days and those precut bags looked really inviting. Originally I planned on just tossing it with a slaw style dressing and calling it a day. But then I looked through the fridge and started brainstorming what else could be done to make it more interesting.

Since broccoli is Italian and I had purchased Italian sausages…. it only seemed natural to pair it all with Italian flavors. I grabbed oregano and basil from the herb garden and added some roasted tomatoes. A little vinegar, olive oil and salt & pepper and it was a surprisingly delicious

So I made it again. And again. And again. And then I thought you might like it too! It’s the perfect side dish for Memorial Day weekend. It holds for a few hours and it’s actually better if you let it sit for 1/2 hour so the broccoli bits soften.

We’re heading up to the beach this weekend and I will for sure be making this happen. Let me know if you make it too!

Broccoli & Roasted Tomato Slaw

1 bag broccoli slaw

1 pint cherry tomatoes

2-4 tablespoons fresh basil, chopped (a small handful)

2-4 tablespoons fresh oregano, chopped (a small handful)

1/4 cup olive oil

2 tablespoons red wine vinegar

salt & pepper

STEP 1

Preheat oven to 400 degrees. Pour out the tomatoes on a baking sheet and toss with 2 tablespoons olive oil and salt. Roast for about 10 minutes until the tomatoes pop.

STEP 2

Let the tomatoes cool slightly then pour over the broccoli slaw. Add vinegar and fresh herbs. Toss gently until coated in the oil. If it seems dry, add more olive oil. Season with salt & pepper.

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All Amercian Burger

The perfect burger to go with your new favorite side dish!.

Click here

Happy Fourth of July! We spend the holiday at our family beach compound at whidbey island. We eat an excessive amount of food, drink too many cocktails, and blow things up. This crab dip is on steady rotation. I cannot encourage you enough to make this dip! If you don’t have crab, you can sub in artichoke hearts and no one cares. It’s still delish.

Hot Dungeoness Crab Dip

8 oz cream cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons chopped chives

1/2 teaspoon Old Bay seasoning

1 teaspoon worchestershire

2 tablespoons lemon juice

1/2 - 2 teaspoons hot sauce (to taste!)

1 pound dungeoness crab

1/2 cup parmesan cheese

STEP 1

Preheat oven to 350 degrees. In a stand mixer, or with a hand held blender, combine all of the ingredients except the crab and cheese.

STEP 2

Carefully stir in the crab to the cream cheese mix. Spread in an oven proof dish and top with parmesan cheese. I like to use a pie tin or an 8” pan for the dip so it’s one thin layer with the crispy cheese on top.

STEP 3

Pop into the oven and bake about 15-20 minutes until bubbly and the cheese turns golden brown.

It’s Fourth of July weekend! My favorite weekend of the year. Clearly it calls for a special beverage. I made this one booze free because it’s the perfect drink for a shot of vodka, if you so choose, but also then my kids will stop bugging me that I make all these fancy drinks that they can’t drink. Annoying.

Watermelon Lemonade

4 cups watermelon, cubed

2 cups lemonade

The zest of one lemon

Put everything in a blender together and blend until smooth! Serve over ice. Vodka or rum is optional.

Long weekends are the best.  Three whole days to hang out with the kids, barbecue, and not have to pack lunches.  I've crammed this post full of shopping, cocktails, and recipes for you to use for your own shin-dig this weekend.  Enjoy!

xoxo, ali

1./  2./  3./  4./  5./  6./  7./  8./  9./  10./  11./  12.

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Printable Version of the Recipe

1 package puff pastry, defrosted

2 cups pitted and roughly chopped cherries

½ cup sugar

2 tablespoons cornstarch

2 tablespoons melted butter

sugar for dusting

Preheat oven to 350 degrees.

On a floured surface, roll puff pastry dough out to approximately 16”x14”.

In a mixing bowl toss together cherries, sugar, and cornstarch.

Spread cherries out on one side of the puff pastry.

Cut a handful of air vents out on the opposite side of the puff pastry using a cookie cutter.

Pick up the unfilled side of the puff pastry sheet and lay it over top the cherries enveloping them completely.

Pinch the edges tightly to close.

Brush the top of the pastry with melted butter, sprinkle with a bit of sugar and bake 20-25 minutes until bubbly and browned.

Remove from oven and let cool slightly.

Serve at room temperature.

Oh, hey!  Don't forget to watch the video!

A little refreshing cocktail is exactly what we need right now! Summer entertaining is in full effect - the beach house is up and running - and it’s time to sit on the deck and have a drink! This cocktail is the perfect cocktail for the summer. I think you will love it! Let me know what you think! Or come join me on the deck. I’ll make a pitcher.

1 ounce gin

2 ounces Lillet

4 ounces San Pellegrino Limonata

Fill  highball glass with ice.  Pour gin and Lillet into the highball glass and top with Pellegrino.  Stir gently with a starfish swizzle stick.

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