The Milwaukee Post

12 • Milwaukee County Post • June 26, 2015 (Family Features) — Celebrate warm weather, abundant outdoor activities and all the fun of July Fourth with a flavorful and festive gathering. Independence Day only comes once a year, so make it count and invite your favorite guests over for a memorable event. You'll go out with a bang when you serve up these palate-pleasing dishes at your patriotic party. Patriotic and Perfectly Sweet This July Fourth, serve watermelon. This yummy fruit boasts sweetness and nutrition at a great value. Loaded with vitamins A, B6 and C, as well as antioxi- dants and heart-healthy amino acids, it's a welcome addition to your summer spread. Red, White and Blue Watermelon Cake Servings: 6-8 1 seedless watermelon 1 cup low or no fat natural vanilla flavored yogurt 1 cup sliced almonds 1 cup blueberries 1 cup sliced strawberries Place watermelon on side on cutting board. Cut 3-5 inches off each end to create large center slice 3-5 inches in depth. Trim off outer rind. Cut watermelon slice into 6-8 pie-shaped wedges. Blot edges with paper towels to absorb excess moisture. Dip the back (curved) side of each slice in yogurt and then almonds, re-assembling pieces on serving platter as each piece is completed. When finished, it will look like pie crust of almonds around watermelon slices. Frost top of reassembled watermelon with remaining yogurt and decorate top with berries. Serve cold. For more recipes, visit www.watermel- on.org. Fresh Off the Grill "For a red-white-and-blue burger that tastes as good as it looks, I use ground bison on a brioche bun, topped with Castello Burger Blue Cheese," says celebrity chef Michael Symon. Bison Burger with Blue Cheese Recipe courtesy of Michael Symon Servings: 4 Kosher Salt Freshly ground black pepper 2 tablespoons olive oil 1 pound ground bison, loosely packed into burger patties 4 slices Castello Burger Blue cheese 4 brioche-style soft hamburger buns, toasted 1 small red onion, very thinly sliced into rings 1 cup arugula Heat your grill to medium-high heat. Season burgers with salt and freshly ground black pepper on both sides. Drizzle with olive oil, then place on grill. Cook 3 minutes, then flip. Add slices of blue cheese (1 slice per burger), and let cook another 1-2 minutes. Remove burgers from grill and place pat- ties on toasted buns. Top each burger with slice of red onion and 1/4 of arugula. Serve. For more recipes, visit castellocheeseusa.com. Star-Spangled Dessert Add color and crunch to your cones with a dip in red, white or blue melted Candy Melts candy and a variety of patriotic sprinkles. The Cone Cakes baking rack holds the cones for drying and serving. Dipped Ice Cream Cones Yield: 12 ice cream cones 1 bag (12 ounces) Bright White Candy Melts Candy Sugar ice cream cones Jimmies 6-Mix Sprinkle Assortment Rainbow Jimmies Melt candy in microwave safe bowl. Dip cones about 1 inch deep around opening of cone. Cut small hole in tip of bag and driz- zle melted candy 1 inch deep around open- ing of cone. Tap cone lightly to smooth, and sprinkle with jimmies. Position cone in cone rack. Let chill, about 10-15 minutes. Add ice cream scoops at party and serve in cone rack. For more recipes, visit www.wilton.com. Star-Spangled Dessert FOOD Bison Burger with Blue Cheese Red,White and Blue Watermelon Cake MEYER'S RESTAURANT & BAR 244888062 74th & Forest Home 414-321-4400 meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials German Combo Platter - Beef rouladen, knackwurst sausage and a pretzel pork cutlet served with braised red cabbage, sauerkraut and choice of potato .......................$13.99 Cherry Almond Chicken - Almond crusted and pan fried chicken breast topped with door county cherry sauce, served with wild rice and fresh vegetable....................................$9.99 Filet & Lobster .........................................................$22.99 Hawaiian Salmon ....................................................$10.99 Mediterranean Tilapia ............................................$10.99 Hawaiian Salmon - Broiled salmon filet brushed with mango BBQ glaze, served with coconut rice, grilled pineapple and fresh vegetable ..................................................................$10.99 Mediterranean Tilapia - Parmesan crusted and pan fried tilapia filet served atop basil risotto, with roasted red pepper cream sauce and fresh vegetable .................................$10.99 Fried or Baked Cod..................................................$9.99 5oz Cold Water Lobster Tail .................................$12.99 Char Grilled Tilapia .................................................$9.99 Door County Walleye .............................................$10.99 Breaded Perch........................................................$11.99 Seafood Stuffed Shrimp........................................$10.99 Seafood Stuffed Sole...............................................$9.99 Plus much more! - Meyer's Fish Fry Extravaganza - - Saturday Specials - 244888066 Lunch Specials $5.95 each! 10418 W. Forest Home Ham Steak June 29th - July 3rd Jaeger Schnitzel July 6th - July 10th Mon-Fri 11am-2:30pm Sandwich and All-You-Can-Eat Soup Bar Fish Fry ALL Day Everyday! All You Can Eat Crab Legs Every Tuesday & Saturday from 4-9pm $32.95 425-6226 Two 8oz. Filet Mignon - Ala Carte - 2 for $22.00 Open July 4th Join us for the Parade Bar Opens: 3pm Serving food: 4pm 244888073 CONGRATULATIONS TO Donna Hamida, Milwaukee Winner of June's $25 Dining Out Gift Certificate! Winner must claim prize by calling the Milwaukee Post by noon, Friday, July 31. No exceptions.

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