Apologies to our founding fathers, but The Fourth of July is about food and beer.
Here’s a menu I stand by.

Cornbread Salad
This was featured on the Today Show by minimalist chef, Mark Brittman. Matt Lauer looked skeptical, but I was sold on the color and simplicity.

Mango Buffalo Wings
I got this from Elle’s New England Kitchen, a terrific foodie blog. I’m sold on the mangoes, which are in season, and because I like my food how I like the endings of books: surprising, yet inevitable.

Ice Cream Sandwich Cake
Very cool and don’t you love the way ice cream sandwiches stick to the roof of your mouth?

Bud Light Lime
It’s so good and a great pairing for these tropical hot wings.

click below for recipes…

Cornbread Salad:
Toss:
Loaf of cornbread broken in pieces.
Hazlenuts
Blueberries
Lemon juice and zest

Mango Hot Wings

used three mangoes (the last three in the store!) for these two recipes, which was about two cups when pureed.

Mango Buffalo Wings

20 chicken wings
1 cup flour (I use whole wheat flour)
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp cardamom (if you don’t have, you can use cinnamon or nutmeg, maybe coriander seeds)
1/2 cup Hot Sauce
1/2 cup pureed mango
1/4 cup melted butter

Heat oven to 400°. In a large ziptop bag, combine flour and dry spices.
Add the wings to the bag, seal, and toss to coat.
Place the wings on a plate and chill in the fridge for about 30-35 minutes.
In a bowl, mix the pureed mango and hot sauce. Stir in melted butter or oil.
Carefully dip each wing in the sauce, turning to coat. Place on a rimmed baking sheet, covered with foil and lightly greased.
Bake for 40 minutes, carefully turning the wings halfway through cooking time. When the wings are done, remove them from the pan and put them on a cooling rack to prevent them from getting soggy.

Serve with Mango Lime Cream.

Mango Lime Cream Dipping Sauce

1 1/2 cups pureed mango
1/2 cup sour cream
zest of 1 lime
juice of 1/2 a lime
2 tsp brown sugar
3/8 tsp cardamom

Add all ingredients to food processor or blender and process until well blended. Refrigerate until ready to serve.

Ice Cream Sandwich Cake
1 cup heavy cream
2 tablespoons confectioners’ sugar
6 ice cream sandwiches (3.5 ounces each)
1/2 cup chocolate chips, chopped (or I’d grate dark chocolate and to make it festive I’d sprinkle some raspberries and blueberries)

Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.