Recipe: Baking for the 4th

Four years ago, when I celebrated my first 4th in Los Angeles (oh, how time flies and life changes), I recall sitting on a pool deck with friends, drinking a LOT of water, and trying to avoid direct contact with the sun.  Why?

Because it was well over 100 degrees outside.

I was in and out of the pool, but it was just too darn hot.  (Now I’m humming and snapping my fingers.  Thanks, “Kiss Me, Kate.”)

Now, I find it disturbing to learn that this Sunday, the 4th of July, the high for Los Angeles will be in the mid-60s.

Let’s all yell collectively now: “Riiiiight.  No such thing as global climate change!”

But, barring discussion of controversial international policies and regulations, I turn to the brighter side.  The lemon-chiffon filling of the situation, if you will.

Since it’s going to be kinda not-hot all weekend, what can I bake for Independence day?

Normally, one is relegated to store-bought sweets and maybe ice cream, considering the temperature constrictions of the season.

Let’s get ready to bake saaaaaaaaaaaaale!  I’m gonna drop this challenge like cookie dough!

<ahem>

First up, I think, will be a buttermilk pie.

A recipe from David’s grandma that I’m not allowed to share with you under punishment of death or break-up.

Here’s what it sorta looks like, in a photo yanked from the internet:

You can try this recipe from Emeril, but it’s not the same as David’s, so I can’t make any promises.  He makes it for Thanksgiving, but I think it would be appropos for the 4th as well.

Naturally, there will be cookies.  My friend Gillian makes these from Epicurious, and I can vouch that they are beyond delish.

I can make ice cream, but I wonder if I’m beating that dead horse.  Perhaps fruit sorbet.

Part of me is hankering to make a strawberry shortcake.

But that may be kind of intense.

Thoughts?

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Tagged as: baking, buttermilk pie, ice cream, independence day, strawberry shortcake