Kurella's Kitchen: Patriotic pleasers

There are various patriotic holidays throughout the year in the U.S., but none more joyfully celebrated than Independence Day.

We Americans are happy to be free and proud of it, and we should be, because obtaining freedom was no easy task.

While our country continues to struggle with various issues, the one thread that binds us all is our united love for our unalienable rights. Our precious freedom is what enables us to express that love by proudly displaying our flag and dressing everything around us (including ourselves) in red, white and blue!

My dad was U.S.. Army veteran who served during World War II. He instilled in our hearts that the flag was never to be considered merely a piece of cloth, but rather a national icon, and a true symbol of our freedom across the planet.

With its colors holding their own special meaning, Charles Thompson, Secretary of the Continental Congress, once proclaimed, “Red is for hardiness and valor, white is for purity and innocence, and blue is for vigilance, perseverance and justice.”

Containing the same colors found in the British flag, it is believed that the U.S. flag designers consciously chose the same color scheme as a way to connect them.

Historians note that the stripes in our nation’s flag represent the original 13 colonies, with the red stripes symbolizing the bloodshed and the white stripes symbolizing the freedom it brought.

(FYI: The red and white stripes barber poles denote a similar meaning, and were used to indicate that bloodletting services were available).

The stars on our flag represent all the states in our great nation, binding our individual freedoms together in a way that gives us all the same freedoms to unfurl across our great land.

Whether raised at a sporting event, or draped over a casket, the sight of our flag always should stir our souls.

Although woven with just three simple colors, our flag is a mighty symbol that stands for our right to life, liberty and the pursuit of happiness.

Let us never forget that it is only because of the many who have fought for our freedom that we are still a “Land of the free” and “Home of the brave.”

Here are some marvelous ways to show your national spirit through some deliciously colorful holiday treats. Enjoy, and God bless America!

Red white & blue strudel

Preparation time: 20 minutes; Cooking time: 45 minutes; Total time: 65 minutes. Yield: 8

1 egg

4 ounces Neufchatel cream cheese

1 cup ricotta cheese

1/2 cup sugar, divided use

2 cups blueberries

1 tablespoon lemon zest

1 ½ tablespoons lemon juice

1 tablespoon cornstarch

1 pinch unrefined mineral sea salt

1/2 package frozen phyllo sheets, thawed

4 ounces melted butter

Garnish (optional): Fresh raspberries

Preheat the oven to 400 degrees. In a medium bowl, add egg and whisk until blended. Add the cheese, and half of the sugar, then whisk together. In a small saucepan, combine blueberries with remaining sugar, lemon zest, lemon juice and cornstarch, stirring until cornstarch liquifies, then set over medium heat until bubbling and thickens, about 5 minutes. Set aside to cool. Place a sheet pan on the counter. On a work surface, place a sheet of parchment paper and arrange one sheet of phyllo on the parchment paper so the short side is nearest to you (keep the remaining sheets covered). Brush or sprinkle the sheet with melted butter and top with another phyllo sheet and repeat butter sprinkling, until you have 10 to 12 sheets stacked and buttered. Place half of the blueberry mixture over the lower third of the buttered phyllo sheets, leaving a 2-inch border along the bottom and sides. Top blueberries with half of the prepared cheese mixture, then fold the bottom edge of the phyllo over the blueberry/cheese mixture and fold in the sides to enclose the filling completely. Roll phyllo to form a strudel, then, using the parchment paper, transfer, seam-side down, to the sheet pan. Brush the top of the roll with butter. Using a knife, cut two air vents in the top of the roll. Lay down another sheet of parchment on a work surface and repeat the same process using remaining phyllo sheets, fillings and butter. Place in oven and bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack to cool, then serve. Before serving, garnish (if desired) with fresh raspberries.

Stars and stripes salad

Prep time: 30 minutes. Yield: 4 servings

2 cups watermelon, cut into star shapes (optional)

1/2 cup blueberries

1/2 cup croutons

1/4 cup basil leaves, roughly chopped

1/4 cup mint leaves, roughly chopped

1/3 cup crumbled feta cheese

1/3 cup balsamic vinegar

1 tablespoon honey

2 tablespoons olive oil (for drizzling)

Salt and pepper, to taste

In a serving bowl, combine watermelon, basil, mint, and feta. Let sit, covered with plastic wrap, for 30 minutes or up to one hour in the refrigerator. While the watermelon chills, in a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer, then cook until the mixture reduces to about 1/4 cup. Season with salt, transfer to a small glass bowl to cool completely. Before serving, toss croutons and blueberries with the watermelon in the bowl. Drizzle with the balsamic reduction and oil, tossing to combine. Salt and pepper to taste. Serve cold.

This article originally appeared on Sturgis Journal: News