lemon sour cream cups

4th of july recipe roundup

It doesn’t feel much like July around here. Rain is dripping from the plum tree outside my window, the yard is well-watered, and the thermometer reads an oh-so-toasty 50 degrees. Happy 4th!

But for those of you planning shindigs in other, more temperate parts of our lovely country, or even here in the rain, here’s a list of ideas for your menu.

Poblanos Stuffed with Chipotle Mac n Cheese. Spicy, creamy, lovely. Throw your guests one of these instead of the usual brat and they’ll kiss the (sodden) ground that you walk on.

Cuban Pork. Toss it in the Crock Pot and forget about it. You’ve got more important things to do…like drink icy cold beer.

Burg’s Potato Salad, Sort Of. Tater salad is back on our table in a big way thanks to Molly Wizenberg’s recipe.

Fresh Corn, Avocado and Mango Slaw. Sweet corn? Good. Ripe Tomatoes? Good. Creamy avocado? Good. Mango? Good. This slaw? Even better.

Lemon Sour Cream Cups. They’re all dressed up in red, white and blue.

Compost Cookies. It’s the right thing to do.

Double Chocolate Brownies. It’s really the right thing to do.

And for all of those 4th of July leftovers, there’s…

…Throwaway Biscuits. Mix in your leftover sausages, cheese and veggies and you’ve got breakfast.

And some apropos recipes from my favorite blogs:

Strawberry Sheet Cake from Homesick Texan

Mediterranean Roasted Potato Salad from Velveeta Ain’t Food

Ponchatoula Strawberry and Brown Butter Shortcake from Ezra Pound Cake

Braised Short Ribs from Pioneer Woman

Best BBQ Chicken with Simple Barbecue Sauce from The Bitten Word

Have a very happy (safe) weekend! Don’t blow off any fingers. Don’t let your husband blow off any fingers. Eat great food. Drink delicious cocktails. Or mocktails. And wish the Pacific Northwest a few moments of sunshine—it just doesn’t feel like the 4th without it.

-RDG

lemon sour cream cups

I have voracious appetite for sour cream. If I considered it a condiment, it would by far be my favorite, easily surpassing mayo, salsa, and even butter. Yes, butter. Paula Deen is smacking me through her computer screen right now. But I can’t help it! I really, really love this stuff, and I always have.

To me, sour cream is not a condiment at all—it’s an ingredient. I throw it in every recipe, I whip it into every sauce. It’s rich but not sweet or fatty (as long as you buy the light version, which I do to give my love handles a break). Most of all, it’s a versatile ingredient that can be used in a ton of different ways.

This recipe showcases the tangy flavor of sour cream while adding a bit of sweetness and lemony flavor. Think sour cream cheesecake, plus lemon, minus a crust and all the prep and baking time. It’s a super easy dessert, perfect for the springy days we’ve been having around here.

All you need are some basic ingredients and a mixer of some sort. You can buy either regular full-fat versions of the sour cream and cream cheese, or the light or reduced-fat versions. Personally, I think the fat-free varieties taste like feet. Plus, a little fat is good for you. It keeps your love handles from getting lonely.

A note on the sour cream though, before we go any further: store brands tend to be soupy and less flavorful. If you can, buy Daisy, Darigold, Tillamook, or an organic brand. Yes, I am a sour cream snob. And I’m proud of it.

Greek yogurt would also work well in this recipe if you’re up for it.

First, beat the cream cheese until it’s light and fluffy. Okay, cream cheese never actually gets light and fluffy, unless you buy the pre-whipped stuff, but give it your best shot. We basically want to beat some air into it to lend a lighter texture.

Juice your lemons, removing the seeds…

…and pour in the juice, along with the rest of the ingredients, minus a little bit of the sugar. Beat until completely combined, taste to see how much sweeter you would like it (if at all), and add the remaining sugar accordingly.

Pipe into your serving dishes (cups, in this case)…

…top with some fresh fruit, and that’s it!

Purdy, but lonely.

That’s better.

These are so easy and a serious crowd-pleaser. I love making individual desserts for parties because it makes each guest feel special—they each get their own cute little cream cup.

The berries really add a nice touch, too. You could go with whatever is in season at the moment.

“C” is for “creamy”!

I’m such a dork. But maybe I’ll earn a guest spot on Sesame Street.

Try these creamy, lemony beauties soon. They’ll brighten and lighten your day!

Happy weekend!

-RDG

Lemon Sour Cream Cups

2 8-ounce packages cream cheese, at room temperature
16 ounce container sour cream
1/2 cup plus 1/4 cup sugar
3 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Fresh berries, for topping

Using a mixer, beat the cream cheese until light and fluffy. Add the sour cream, lemon juice, vanilla, and 1/2 cup of the sugar. Beat until completely combined. Taste to test the sweetness, and add the remaining 1/4 cup sugar if desired.

Pipe into cups and top with fresh berries. Makes 8 3-4oz dessert cups.