Culinary Fireworks For July Fourth

This Fourth of July buffet dinner party is worthy of celebration. Begin the festivities with iced rosé and a cheese board garnished with red cherries. The dinner can be cooked in stages, as indicated in each recipe. Add a mixed green salad, crusty local artisan bread and bottles of merlot or cabernet sauvignon to complete the menu.

Bon appétit!

Indian-Scented Lamb Kabobs With Vegetables(Serves 6)3¼ pounds leg of lamb, boneless, well-trimmed, cut into 1½-inch cubes

2 teaspoons fresh ginger, minced

5 cloves garlic, minced

2 teaspoons black pepper

1/2 teaspoon cayenne pepper

2 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon ground coriander

1/2 cup fresh mint leaves, chopped

1 tablespoon olive oil

2 limes, juiced

For vegetables:

3 medium white onions, peeled, cut into eighths

6 Asian eggplants, trimmed, cut into 1-inch rounds

4 green frying peppers, cored, seeded, cut into 1-inch chunks

Sea salt and freshly ground black pepper, to taste

Few pinches curry powder

Extra virgin olive oil, for drizzlingTo prepare:Place lamb in a large bowl.

Mix ginger, garlic, black and cayenne peppers, curry powder, tumeric, coriander, mint, and lime juice in another bowl.

Add enough oil to make a paste.

Work the seasonings into the meat with your hands, until coated.

Cover.

Marinate for at least 1 hour at room temperature, or refrigerate overnight.

Bring to room temperature before grilling.

About thirty minutes before grilling.

Season onions, eggplant and peppers with salt, pepper and curry powder about 30 minutes before grilling.

Drizzle with oil.

Mix in with the marinating meat.

Preheat the grill to high.

Alternate meat and onions on long metal skewers.

Thread eggplant and peppers on separate skewers.

Grill about 3 inches from the high heat, turning frequently and brushing occasionally with the marinade, until meat is rare and vegetables are crunch tender, about 6 to 10 minutes.

Arrange skewers on a large platter lined with sprigs of mint.

Serve at once.Wheatberry Pilaf(Serves 6)3 cups wheat berries

5 cups cold water

Peanut oil, for sautéing

2 large white onions, chopped

2-inch cinnamon stick

6 cardamom pods

1 medium clove garlic, minced

1 quarter-sized slice fresh ginger, minced

Sea salt and freshly ground black pepper, to taste

4 cups good-quality chicken stock

1 cup fresh mint, chopped

Lime wedges, for garnishTo prepare:Toast wheat berries in a dry skillet over medium-high heat, shaking the pan until aromatic and popping.

Rinse in a strainer.

Drain.

Cover the berries with cold water.

Soak at least 1 hour, or overnight.

Drain off the soaking liquid.

Coat the bottom of a heavy casserole dish over moderate heat with oil.

Add onions.

Sauté, until they are soft and translucent, about 5 to 7 minutes.

Add cinnamon, cardamom, garlic and ginger.

Sauté, until aromatic, about 3 minutes.

Add drained wheat berries and stock.

Bring to a boil.

Cover.

Reduce heat.

Simmer, checking after 30 minutes to add more stock if necessary, until berries are tender, about 1 hour.

Fluff with a fork.

Remove cinnamon stick and cardamom pods.

Taste and adjust the seasonings.

Stir fresh mint into the wheat berries just before serving.

Garnish the casserole with lime wedges for squeezing.Patriotic Blueberry And Strawberry Pie With Coconut Crust(Serves 6)For the crust:

1 cup all-purpose flour

1/2 cup coconut flour

1 cup unsweetened shredded coconut, preferably organic

1/4 cup sugar

1/2 teaspoon salt

6 tablespoons unsalted butter, cold, cut into pieces

1/4 cup almond milk

For the filling:

2 cups milk

1 vanilla bean, split, or 2 teaspoons pure vanilla extract

1/3 cup cornstarch, sifted

1/2 scant cup sugar

1/2 teaspoon salt

3 eggs, or 6 egg yolks, beaten

2 tablespoons unsalted butter

For the topping:

2 cups blueberries, washed and stemmed, drained

8 perfect strawberries, washed, stemmed, sliced

Optional: 1/3 cup finely shredded coconut, toastedTo prepare:Pulse all-purpose and coconut flours, coconut, sugar and salt in a food processor.

Add butter.

Process, until the mixture is crumbly.

Add milk to the mixture.

Process, until the mixture holds together.

Press the crust into a pie pan.

Refrigerate a few minutes.

Preheat the oven to 325°F.

Bake the tart shell, until light brown on the edges, about 20 minutes.

Remove.

Cool on a rack.

Can be done ahead and refrigerated until assembly.

Add milk to a medium saucepan over moderate heat.

Scrape the seeds from the vanilla bean into the pan.

Add the bean.

Bring to a boil.

Remove from heat.

Steep.

Whisk cornstarch, sugar and salt together in a small bowl, until well mixed.

Beat the eggs, or yolks, together in an electric mixer bowl, until frothy.

Gradually add sugar mixture.

Continue beating, until eggs are thick, pale and lemon colored.

Gradually add half of the hot milk to eggs/sugar, with beaters on low.

Beat, until blended.

Transfer the mixture to the saucepan.

Blend, until smooth.

Set the pan over low heat, whisking constantly.

Simmer for 3 minutes.

Immediately remove from heat.

Whisk in butter and, if using, vanilla extract.

Transfer custard to clean bowl.

Press plastic wrap directly on top.Refrigerate, until room temperature.

Remove vanilla bean.

Spoon custard into pre-baked crust.

Cover with plastic wrap.

Refrigerate until serving time.

Artfully arrange blueberries and strawberries on top of the custard.

Sprinkle coconut on top, if preferred.